You're such a nice Daughter ! Hope one of these will fit your needs.

Have Fun.

Joe

PASTA PRIMAVERA
3 tbsp. margarine
2 c. fresh broccoli flowers
3-4 carrots, biased cut
1/2 c. chopped onion
1 garlic clove
1 tsp. thyme
1 c. pea pods
1 c. cashews
1/4 c. white wine
3 c. (6 oz.) linguine, cooked
1/3 c. grated Parmesan cheese
Cook first 6 items in skillet for 5 minutes. Add pea pods, cashews and wine. Cook additional 2 minutes. Toss cooked pasta with vegetable mixture and cheese. Serve immediately. Serves 4.

NORTH PACIFIC PASTA PRIMAVERA
1 1/2 c. sliced mushrooms
2 tbsp. chopped onion
2 tbsp. diet margarine
1 tbsp. flour
1/8 tsp. each dried basil, oregano and thyme
1/2 c. low fat milk
12 oz. salmon cooked and flaked (smoked preferred)
1 sm. zucchini, sliced thin
1 carrot, peel and shred
1/2 c. frozen peas, thawed
1/2 c. diced tomato
2 tbsp. minced parsley
2 tbsp. white wine (optional)
8 oz. spinach fettucine or spaghetti cooked al dente
Salt and pepper to taste
Lime or lemon wedges for garnish
Saute mushrooms and onion in margarine. Add flour and herbs, cook, stirring for one minute. Gradually add milk, continue stirring, cook until thickened. Add salmon, squash, carrots, peas, tomato, parsley and wine. Heat thoroughly. Toss hot drained pasta with vegetable mixture and season to taste with salt and pepper. Garnish with lime. Serves 6. Approximately 270 calories per serving.

PASTA PRIMAVERA
1 1/2 c. cauliflower flowerets
1/2 c. diagonally sliced carrots
1/4 c. water
1 c. fresh snow peas, trimmed
3/4 c. broccoli flowerets
1/2 c. sliced yellow squash
1/2 sm. red bell pepper, cut into julienne strips
2 green onions, cut into 1/2 inch pieces
1 c. skim milk
1/2 c. grated Parmesan cheese
2 tsp. cornstarch
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2 tbsp. reduced-calorie margarine
4 c. hot cooked pasta, cooked without salt or fat
1 tbsp. olive oil
1/4 c. pine nuts, toasted
Place cauliflower, carrots, and water in a 2 quart glass measure. Cover with heavy-duty plastic wrap, turning back 1 corner to vent. Microwave at High for 1 minute; drain. Add snow peas, broccoli, squash, bell pepper, and onions. Cover, vent, and microwave at high for 2 minutes; set aside. Combine milk, cheese, cornstarch, nutmeg, pepper, and margarine in a 2 cup glass measure. Microwave, uncovered, at High for 4 to 5 minutes or until mixture thickens and boil; stir every minute. Set aside. Combine pasta and olive oil in a large bowl; add vegetables, sauce, and pine nuts, tossing gently. Serve immediately. Yield: 4 servings
(about 360 calories per 2 cup serving). Protein 15.6; fat 18; carbohydrate 38.7; cholesterol 9; iron 3.5; sodium 291; calcium 268.

PASTA PRIMAVERA
1/4 lb. fresh asparagus spears, diagonally sliced into 1 inch pieces
1/2 c. broccoli flowerets
1/2 c. fresh snow pea pods, trimmed and diagonally sliced into 1 inch pieces
1/2 c. sliced yellow squash
1/2 c. sliced zucchini
Vegetable cooking spray
1/4 lb. fresh mushrooms, sliced
1 clove garlic, minced
1 tbsp. chopped fresh chives
1 tbsp. water
8 oz. fresh linguine, uncooked
1/4 c. hot water
2 tbsp. Chablis or other dry white wine
1/4 tsp. chicken-flavored bouillon granules
3/4 c. skim milk
1 tbsp. all-purpose flour
1/4 c. plus 1 tbsp. grated Parmesan cheese, divided
1 tbsp. chopped fresh parsley
1 1/2 tsp. chopped fresh basil
1/8 tsp. salt
1/8 tsp. pepper
Arrange asparagus spears, broccoli flowerets, snow peas, yellow squash, and zucchini in a vegetable steamer over boiling water. Cover and steam 15 to 20 minutes or until vegetables are crisp-tender. Set aside. Coat a large nonstick skillet with cooking spray; place over medium high heat until hot. Add mushrooms and garlic; saute 5 minutes or until mushrooms are tender. Add reserved vegetables, chives and 1 tablespoons water; reduce heat and simmer, uncovered 5 minutes. Set vegetable mixture aside. Cook linguine according to package directions, omitting salt and fat. Drain and set aside. Combine 1/4 cup hot water, wine and bouillon granules in a small saucepan. Bring mixture to a boil; cook until mixture is reduced to 2 tablespoons. Combine milk and flour in a small bowl; stir well. Gradually add flour mixture to wine mixture, stirring constantly, 5 minutes or until thickened and bubbly. Pour sauce over linguine, and toss gently. Add 1/4 cup Parmesan cheese, chopped parsley, chopped basil, salt and pepper; toss gently. Transfer linguine mixture to a large serving platter, and top with reserved vegetable mixture; sprinkle with remaining 1 tablespoon cheese. Yield: 6 serving (162 calories per 1 cup serving).

PASTA PRIMAVERA
1 jar (15 1/2 oz.) spaghetti sauce
1 pkg. (16 oz.) frozen mixed vegetables (broccoli, cauliflower & red peppers)
1 can (19 oz.) chick-peas (garbanzos), rinsed & drained
1/3 c. water
1/4 c. grated Parmesan cheese
4 c. freshly cooked & drained med.-size pasta shells
Put spaghetti sauce, vegetables, chick-peas and water in a large heavy skillet. cover and simmer 10 minutes or until vegetables are tender. Remove from heat and stir in cheese. Spoon over pasta. Makes 4 servings. Per serving: 454 calories, 19 grams protein, 74 grams carbohydrates, 8 grams fat, 6 mg. cholesterol, 826 mg. sodium.

LOW FAT CHICKEN PRIMAVERA
1 (12 oz. or 1 lb.) pkg. fettuccini noodles, cooked
4 c. cooked chicken
1 can Special Request cream of mushroom soup
1 med. zucchini
4 carrots, peeled & chopped
1 med. onion, chopped
2 sm. cans mushroom stems, drained
4 cans chicken broth
Cook noodles according to package directions. Cut and prepare all vegetables. In a large covered pot add 3 cans of broth (reserve 4th can). Heat broth until hot, add vegetables and cook for 20 minutes (mainly steamed). Drain vegetables and noodles. Spray 8"x12" baking dish with Pam. Put vegetables and noodles in dish and toss with chicken. Mix soup with 1/2 cup of remaining chicken broth. Pour over noodle-vegetable mixture. Sprinkle with Parmesan cheese. Bake at 350 degrees for 25 minutes. Serves 4 to 6. Can be made ahead and frozen.

PRIMAVERA ALFREDO
2 tbsp. butter or margarine
1 lb. boneless chicken breast, cut into strips
1 1/2 c. water
1/2 c. milk
1 pkg. Lipton Deluxe noodles and sauce alfredo
1 c. thinly sliced zucchini and 1 c. yellow squash
1 med. tomato, chopped
In large skillet, melt butter and brown chicken, add water and milk. Bring to boiling point, stir in noodles and Alfredo sauce, zucchini and squash. Continue to simmer 5 minutes. Add tomato and cook additional 3 minutes. May need to add a little more liquid. I have also used leftover chicken and pork, but with this, I add 1/2 chicken bouillon cube. Can also use leftover vegetables

SPAGHETTI PRIMAVERA
1 (16 oz.) pkg. spaghetti
1/2 lb. green beans
Olive oil
1 bunch broccoli, cut into 2 1/2 x 1 inch pieces
1 garlic clove, minced
Salt
2 sm. zucchini (about 6 oz. each), cut into 2 x 1/2 inch strips
1 (8 oz.) pkg. mushrooms, sliced
1 pt. cherry tomatoes, each cut in half
1 (10 oz.) pkg. frozen peas
2 c. half and half
1/2 c. grated Parmesan cheese
1/4 tsp. pepper
1/8 tsp. crushed red pepper
About 1 hour before serving: In 8-quart Dutch oven, prepare spaghetti as label directs but do not use salt in water; drain. Return spaghetti to Dutch oven. Meanwhile, in 12-inch skillet over high heat, in 1/2 inch boiling water, heat whole green beans to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes until beans are tender-crisp. Drain beans and place in Dutch oven with spaghetti. In same skillet over high heat, in 2 tablespoons hot olive oil, cook broccoli, garlic and 1/4 teaspoon salt, stirring constantly, until evenly coated with oil. Add 1/2 cup water. Reduce heat to medium; cover and cook 2 minutes. Uncover and cook 5 minutes longer or until broccoli is tender- crisp. Remove broccoli to Dutch oven with beans and spaghetti. In same skillet over medium-high heat, in 2 tablespoons hot olive oil, cook zucchini, mushrooms, and 1/4 teaspoon salt, stirring constantly, until tender. Add cherry tomatoes and frozen peas; cook until heated through. Add mushroom mixture to Dutch oven. In same skillet over medium-high heat, heat half and half, Parmesan, pepper, crushed red pepper, and 1 teaspoon salt to boiling, stirring frequently. Add sauce to spaghetti and vegetable mixture in Dutch oven; over medium heat, heat through. Makes 4 main dish servings.

LITE PASTA PRIMAVERA
3/4 (16 oz.) pkg. spaghetti or linguine
1/2 sm. bunch broccoli, cut into 1" pieces
2 tbsp. olive oil
1 (12 oz.) pkg. mushrooms, cut in half
1 sm. onion, minced
1 sm. carrot, cut into matchstick-thin strips
1 sm. red pepper, cut into 1/4 inch thick strips
1 (12 oz.) can evaporated skim milk
2 tsp. chicken - flavor instant bouillon
1 1/4 tsp. cornstarch
1/2 tsp. salt
1 medium size tomato, seeded and diced
2 tbsp. grated Parmesan cheese
2 tbsp. minced parsley
In saucepot, prepare spaghetti as label directs, drain. Return spaghetti to saucepot, keep warm. Meanwhile, in 2 quart saucepan over high heat in 1 inch boiling water, heat broccoli pieces to boiling. Reduce heat to low, cover and simmer 2 to 3 minutes, stirring occasionally until broccoli is tender - crisp, drain. While broccoli is cooking in 12 inch skillet over high heat in hot olive oil, cook mushrooms, onion, and carrots. Stirring frequently until vegetables are golden and tender-crisp. Add red pepper strips and cook, stirring until vegetables are tender. In 2 cup measuring cup with fork, mix evaporated skim milk, chicken bouillon, cornstarch, and salt. Into vegetable mixture in skillet, stir evaporated milk mixture. Over high heat, heat to boiling, boil 1 minute. Add diced tomato, Parmesan cheese, parsley, broccoli and spaghetti, tossing to coat well, heat through.
LOW-CALORIE PASTA PRIMAVERA
1/4 c. plus 2 tbsp. part-skim ricotta cheese
2 tbsp. lowfat sour cream
1/2 c. dry white wine
Salt and pepper
8 oz. spinach fettuccine
2 tbsp. olive oil
1 c. sm. broccoli flowerets
2 carrots, cut into matchstick-size pieces
1 yellow bell pepper, cut into matchstick-size pieces
3 garlic cloves, minced
2 tbsp. minced fresh basil or 2 tsp. dried, crumbled
1 tbsp. minced fresh parsley
2 tsp. minced fresh thyme or 3/4 tsp. dried, crumbled
2 lg. plum tomatoes, diced
Grated Parmesan cheese
Puree ricotta and sour cream in processor until smooth. Boil wine in heavy small saucepan until wine is reduced to 1/4 cup. Stir in cheese mixture. Season sauce with salt and pepper. Remove sauce from heat; cover and keep warm. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, heat olive oil in heavy large saucepan over medium-high heat. Add broccoli, carrots, bell pepper, garlic and herbs and saute until vegetables are crisp-tender, about 5 minutes. Drain pasta and add to vegetables. Stir in sauce. Toss well. Transfer to large bowl. Garnish with diced tomatoes. Pass Parmesan cheese separately. 2 servings.

PASTA PRIMAVERA
3 tbsp. margarine
2 c. fresh broccoli flowers
3-4 carrots, biased cut
1/2 c. chopped onion
1 garlic clove
1 tsp. thyme
1 c. pea pods
1 c. cashews
1/4 c. white wine
3 c. (6 oz.) linguine, cooked
1/3 c. grated Parmesan cheese
Cook first 6 items in skillet for 5 minutes. Add pea pods, cashews and wine. Cook additional 2 minutes. Toss cooked pasta with vegetable mixture and cheese. Serve immediately. Serves 4.
E Z HEALTHY PASTA PRIMAVERA
Hot cooked pasta of choice
Parmesan cheese
1 c. broccoli flowerettes
1 c. sweet bell pepper strips
3 cloves garlic, crushed
1 c. Kraft Free Ranch dressing
Salt and pepper to taste
1 c. diagonally sliced carrots
1 c. mushrooms, quartered
1 c. onions, sliced
Steam all vegetables until crisp tender. Toss cooked vegetables with hot pasta and use enough Ranch dressing to coat. Add Parmesan cheese, salt and pepper to taste. Pass more cheese at table. You can vary this by using Kraft Free Italian dressing or Kraft Free Bleu Cheese dressing, also use your favorite vegetables in whatever combinations you like. I use large shell macaroni and like the way it holds sauce.