CREAMY ROASTED VEGETABLE PASTA SALAD
A highly flavourful, tangy pasta salad that is incredibly simple, yet decidedly elegant. Perfect for a summer lunch or as an elegant side dish.
Provided by Dusty
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven broiler.
- In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
- Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
- Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
- In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 48.9 g, Cholesterol 2.2 mg, Fat 12.3 g, Fiber 3.5 g, Protein 10.1 g, SaturatedFat 2.1 g, Sodium 73.6 mg, Sugar 2.9 g
CREAMY ROAST VEGGIE PASTA
A great creamy pasta which is low fat. I was looking for something different for my diabetic husband and he loved it, as did all the family. It's quite easy also. I have added ham & mushroom to the garlic with this, also makes it very nice.
Provided by Tisme
Categories Potato
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray a fry pan with olive oil. Sauté garlic for 1 minute. Blend a little evaporated milk with the cornflour until smooth with no lumps and set aside.
- Pour remaining evaporated milk into a pan and bring to boil stirring.
- Add cornflour and milk mixture to pan with garlic. Stir constantly until thickened. Simmer for 3 minutes.
- Stir in roasted vegetables, tossing well.
- Mix hot pasta into sauce and serve immediately with basil leaves and or parsley and also shaved parmesan cheese if desired.
- To roast your vegetables dice & put them and put into a baking dish, toss through 2 tablespoons olive oil, sprinkle with desired seasonings and bake in a moderate oven for 20-25 minutes or until tender.
- Vegetables I have used are: pumpkin, zucchinis, tomatoes (plum), potatoes, carrots, capsicum & asparagus to name just a few.
Nutrition Facts : Calories 455.1, Fat 2.7, SaturatedFat 0.4, Sodium 4.1, Carbohydrate 101, Fiber 13.9, Protein 9.6
ROASTED VEGGIE PASTA
"My sister gave me this recipe years ago and it has become a favorite make-ahead and company meal. For a heartier dish, pair it with ham and dinner rolls." - Robyn Baney, Lexington Park, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°., Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper to the pasta. Stir in vegetable mixture. , Transfer to a greased 13x9-in. baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 263 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 273mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
ROASTED VEGGIE PASTA
Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta.
Provided by Bob McDonald
Categories World Cuisine Recipes European Italian
Time 30m
Yield 3
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
- In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 66.7 g, Cholesterol 6.2 mg, Fat 14.6 g, Fiber 6.2 g, Protein 16.8 g, SaturatedFat 3 g, Sodium 213.1 mg, Sugar 7.1 g
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