Pasta Primavera Sauce

Pasta Primavera Sauce

75 Reviews 1 Pic
Recipe by  April

“This pasta sauce is low-fat but doesn't taste it!”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.

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Reviews (75)

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Janet G.

Janet G.

Very easy and quick to make. Loved the fact that I could enjoy my fresh veggies yet let dinner cook while I relaxed with a glass of wine with my husband. I'm not used to a tomato-based primavera sauce though so to me it was more like a garden vegetable marinara type of sauce. It was very flavorful and we will have it again. I used vegetable broth instead of just water. Also, we prefer our broccoli to be a little crisper, and not quite as cooked through, so next time I'll add it toward the end - perhaps the last 5-7 minutes so it will have that nice fresh green color to it and fresher taste. Thanks for contributing the recipe. Went great with a salad and sourdough bread.



Excellent. We always serve this to guests, especially vegetarians. We find that it's best to add the broccoli in the last 15-20 minutes of cooking so it isn't overdone. We have made it with tomato sauce instead of tomato paste and it works well, although it is a bit runnier.



This recipe was incredibly bland. If I made this again, I would not cook the veggies for as long as directed since they all turned into much at about 30 minutes.

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Amount Per Serving (6 total)

  • Calories
  • 84 cal
  • 4%
  • Fat
  • 2.6 g
  • 4%
  • Carbs
  • 13.8 g
  • 4%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 975 mg
  • 39%

Based on a 2,000 calorie diet



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World's Best Pasta Sauce!


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Pasta Primavera with Lemon-Caper Sauce