4 olive garden pasta primavera Recipes

olive oil, divided, onion, sliced, sea salt (optional), yellow pepper, sliced, garlic cloves, minced, zucchini, halved and sliced, dry white wine, fresh ground pepper, whole wheat penne (any pasta will do), fresh peas (frozen will work), mint leaf, chopped finely, reduced-fat feta cheese, crumbled

butter or 6 tbsp margarine, fresh garlic, minced, knorr newburg sauce mix (or similar), canned crushed tomatoes, fresh lemon juice, crushed red pepper flakes (to taste), dry basil, dried marjoram, black pepper, mushroom, halved (or quartered if large), green bell pepper, cut into 1-inch squares, red bell pepper, cut into 1-inch squares, yellow onion, cut into 1-inch squares, butter, for sauteing, fresh linguine (or quality dry pasta), shrimp , fully cooked, thawed and drained

olive oil, sliced carrot, sliced celery, broccoli florets, red bell pepper rings, garlic clove, minced, tomato juice, chopped fresh basil, frozen green peas, salt, pepper, hot cooked farfalle (1 1/2 cups uncooked bow tie pasta), grated fresh parmesan cheese