Creamy Parmesan Pasta With Vegetables Recipes

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CREAMY PARMESAN PASTA



Creamy Parmesan Pasta image

This family pleasing pasta dish is quick and easy enough to make any night of the week.

Provided by Land O'Lakes

Categories     Pasta and noodles     Parmesan     Chicken     Savory     Cooking     Meat, poultry, and seafood     Cheese     Dairy     Main Course

Yield 8 servings

Number Of Ingredients 9

2 1/2 cups uncooked dried gemelli pasta
6 tablespoons Land O Lakes® Butter
3 cups broccoli florets
1 cup Land O Lakes® Heavy Whipping Cream
1 cup finely shredded Parmesan cheese
6 ounces cooked chicken strips
1/2 cup chopped cooked bacon
1/2 teaspoon garlic salt
Shredded Parmesan cheese, if desired

Steps:

  • Cook pasta in 4-quart saucepan according to package directions. Drain; return to saucepan. Keep warm.
  • Melt 2 tablespoons butter in 10-inch skillet over medium heat until sizzling; add broccoli. Cook, stirring occasionally, 4-5 minutes or until crisply tender.
  • Place whipping cream and remaining butter in 1-quart saucepan. Cook over medium-low heat, stirring occasionally, until butter is melted. Stir in Parmesan cheese 5-6 minutes or until melted and smooth. Remove from heat.
  • Pour Parmesan sauce over pasta; add broccoli, chicken, bacon and garlic salt. Gently stir until well mixed.
  • Spoon into serving dish. Sprinkle with additional Parmesan cheese, if desired.

Nutrition Facts : Calories 490 calories, Fat 32 grams, SaturatedFat grams, Transfat grams, Cholesterol 105 milligrams, Sodium 810 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Sugar grams, Protein 22 grams

CREAMY PASTA WITH VEGETABLES



Creamy Pasta with Vegetables image

Creamy pasta with vegetables is a versatile, quick and easy weeknight dinner. It's a filling vegetarian meal with a vegan option.

Provided by Anne

Time 30m

Number Of Ingredients 10

1 1/2 cups whole milk
4 ounces of sliced mushrooms
4 cloves garlic, diced
1/2 cup cooked peas
1/2 pound fresh asparagus cleaned and cut into 1/2 inch pieces
1 tablespoon flour
2 tablespoon butter or olive oil (divided)
1/2 cup freshly grated Parmesan cheese or 1/4 cup nutritional yeast
8 ounces uncooked whole wheat pasta such as linguine
Fresh herbs such as basil, oregano or parsley to garnish

Steps:

  • clean and prepare the vegetables
  • Add 1 tablespoon of oil or butter to a skillet and heat to medium heat. Add the mushroom slices and cook until the edges start to brown and remove them from the pan and set aside
  • Next, add the asparagus slices and cook until they begin to soften and turn bright green, remove them from the pan and set aside with the mushrooms
  • Cook the pasta according to package instructions.
  • Add the remaining oil to the pan and the 4 cloves of chopped garlic and cook until the garlic begins to soften.
  • Stir in the 1 tablespoon of flour. Once the mixture becomes pasty, (this is called a roux) turn the heat off. Gradually pour in the milk stirring with a whisk until mixture becomes thick.
  • Reduce the heat, and add the mushrooms, asparagus and cooked peas to the sauce.
  • Drain the pasta and set aside
  • Add the cheese to the sauce and serve over the linguine
  • Garnish with fresh herbs and enjoy!

Nutrition Facts : Calories 407 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 18 grams fat, Fiber 8 grams fiber, Protein 19 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 329 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CREAMY PASTA WITH VEGETABLES



Creamy Pasta with Vegetables image

Serve this Creamy Pasta with Vegetables at dinnertime tonight! This delicious Creamy Pasta with Vegetables also counts as a Healthy Living dish.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 9

7 oz. spaghetti, uncooked
1 large red pepper, cut into strips
1 zucchini, sliced
1 cup sliced fresh mushrooms
1 Tbsp. olive oil
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/2 cup fat-free milk
2 Tbsp. KRAFT Grated Parmesan Cheese
1/2 tsp. dried oregano leaves

Steps:

  • Cook spaghetti as directed on package, omitting salt.
  • Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 3 to 5 min. or until crisp-tender. Add reduced-fat cream cheese, milk, Parmesan and oregano; mix well. Cook on low heat 3 to 5 min. or until cream cheese is completely melted, stirring frequently.
  • Drain spaghetti; place in large bowl. Add sauce; mix lightly.

Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 48 g, Fiber 4 g, Sugar 9 g, Protein 15 g

PASTA WITH FRESH VEGETABLES



Pasta with Fresh Vegetables image

Looking for a recipe with summer flavor? This delicious vegetable pasta dish is so easy to prepare and a great way to use up your garden-fresh veggies. It's also hearty and nutritious but still lower in fat and calories! -Laurie Couture, Swanton, Vermont

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 14

8 ounces uncooked penne pasta
1 cup sliced fresh carrots
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 cup fresh broccoli florets
1 cup sliced yellow summer squash
1 cup chopped green pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped fresh plum tomatoes
Grated Parmesan cheese

Steps:

  • Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

PASTA WITH VEGETABLES



Pasta with Vegetables image

You can include almost any vegetables you have in your fridge in this recipe. It is popular even with those who normally scorn vegetarian food.

Provided by Danielle

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 11

⅓ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 carrots
1 ½ cups broccoli florets, lightly steamed or blanched
4 cups uncooked rotini pasta

Steps:

  • Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
  • Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
  • While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
  • Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

Nutrition Facts : Calories 516.4 calories, Carbohydrate 72.5 g, Fat 19.7 g, Fiber 6 g, Protein 13 g, SaturatedFat 2.8 g, Sodium 44.4 mg, Sugar 6.5 g

FETTUCCINE AND VEGETABLES PARMESAN



Fettuccine and Vegetables Parmesan image

Enjoy this cheesy pasta and vegetable recipe for dinner, that's ready in just 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

8 oz uncooked fettuccine or linguine
1 cup fresh broccoli florets
1 cup fresh cauliflower florets
1 cup frozen sweet peas, rinsed to separate
2 medium carrots, thinly sliced (1 cup)
1 small onion, chopped (1/4 cup)
1 tablespoon butter or stick margarine
3/4 cup evaporated fat-free milk (from 12-oz can)
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/8 teaspoon ground nutmeg, if desired
Dash pepper

Steps:

  • Cook fettuccine as directed on package, omitting salt and adding broccoli, cauliflower, peas, carrots and onion for last 3 minutes of cooking. Drain; return to saucepan and keep warm.
  • Meanwhile, in 10-inch skillet, heat butter and milk over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer uncovered 3 to 4 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, garlic salt, nutmeg and pepper.
  • Stir cheese mixture into pasta mixture.

Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 11 g, TransFat 0 g

CREAMY PARMESAN PASTA WITH VEGETABLES



Creamy Parmesan Pasta with Vegetables image

Make and share this Creamy Parmesan Pasta with Vegetables recipe from Food.com.

Provided by BrendaM

Categories     Spaghetti

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

1/3 cup butter
2 cups sliced fresh mushrooms
2 cups asparagus, cut in 1 inch pieces
2 onions, diced
2 carrots, sliced
2 zucchini, halved and sliced
1 sweet red pepper, cut in strips
2/3 cup chicken broth
1 cup sour cream (regular or light)
1/2 cup French onion dip or 1/2 cup ranch dip
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon
12 ounces spaghetti, cooked

Steps:

  • Saute vegetables in large frying pan for 5 minutes.
  • Add broth.
  • Cook 3 minutes or until vegetables are tender- crisp.
  • Combine sour cream, dip, parmesan cheese, parsley and tarragon.
  • Add to vegetable mixtures.
  • Heat through.
  • Toss with hot cooked pasta.

20-MINUTE PARMESAN PASTA WITH VEGETABLES



20-Minute Parmesan Pasta with Vegetables image

Using precooked grilled chicken breast cuts down on the prep time of this hearty weeknight pasta Parmesan with broccoli.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 5 servings, about 2 cups each

Number Of Ingredients 6

3 cups rotini pasta, uncooked
1 pkg. (16 oz.) frozen mixed vegetables (broccoli, carrots, cauliflower)
1/4 cup olive oil
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, chopped
1 clove garlic, minced
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 5 min.; drain in colander.
  • Heat oil in same saucepan on medium heat. Add chicken and garlic; cook and stir 1 to 2 min. or until chicken is heated through and garlic is tender.
  • Add pasta mixture; mix lightly. Sprinkle with cheese.

Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g

EASY CREAMY PASTA WITH VEGGIES



Easy Creamy Pasta with Veggies image

This makes a terrific side dish for chicken or pork chops, or a complete vegetarian meal. You can also add cubes of leftover ham, turkey or chicken to make a yummy one-dish meal.

Provided by Lennie

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 cups dry fusilli or 2 1/2 cups rotini pasta
1 (16 ounce) bag california-blend frozen vegetables (mixed broccoli, cauliflower and carrots)
1 (10 3/4 ounce) can cream of mushroom soup (or your favourite creamed soup)
3/4 cup milk
1/2 cup freshly grated parmesan cheese
1 1/2 tablespoons mustard (preferably dijon)
1 (3 ounce) package cream cheese, softened
salt and black pepper

Steps:

  • Note: 1 1/2 cups of both fresh broccoli florets and fresh cauliflower florets, as well as 1 cup of sliced fresh carrots, can be substituted for the frozen veggies.
  • Bring a large saucepan of salted water to boil and cook pasta according to package directions; add frozen veggies in with pasta during last five minutes of cooking.
  • Drain pasta and veggies in colander.
  • In the same pan, over low heat, whisk together soup, milk, parmesan, and mustard; add cream cheese and whisk frequently while cream cheese melts.
  • Once mixture is smooth, add veggies and pasta into sauce.
  • Heat until mixture is combined and warmed through, stirring frequently.
  • Taste; add salt and pepper if desired; serve.

Nutrition Facts : Calories 150.6, Fat 11.6, SaturatedFat 6, Cholesterol 27.2, Sodium 554.2, Carbohydrate 5.8, Fiber 0.1, Sugar 0.9, Protein 6.2

CREAMY PASTA PRIMAVERA



Creamy Pasta Primavera image

When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

CREAMY ROASTED VEGETABLE PASTA SALAD



Creamy Roasted Vegetable Pasta Salad image

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

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon garlic powder
salt and pepper to taste
½ cup chopped green bell pepper
½ cup diced yellow bell pepper
½ cup chopped fresh mushrooms
½ cup chopped white onion
1 (8 ounce) package dry penne pasta
2 tablespoons light mayonnaise
2 tablespoons grated Parmesan cheese

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

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From thegardengrazer.com


VEGGIE NOODLE WITH CREAMY PARMESAN SAUCE — EATWELL101
2020-05-07 Directions. 1. Combine garlic and spices together in a small bowl and set aside. 2. Preheat a skillet over medium high heat. When the skillet is hot, add the olive oil along with the sliced onions and bell pepper. Sauté until the veggies have softened, then add mushrooms and the garlic and spice mixture.
From eatwell101.com


EASY PARMESAN CREAMY PASTA SALAD - THE TYPICAL MOM
2022-03-15 Simple creamy parmesan pasta salad recipe you can load up with anything. ... Mix until creamy. Add the diced vegetables, pasta, pepperoni and grated parmesan. Mix well. Add salt to taste. Top with chopped fresh parsley. Can store covered in refrigerator for 2-3 days. Nutrition Facts. Creamy pasta salad. Amount Per Serving (3 oz) Calories 302 Calories from …
From temeculablogs.com


CREAMY PASTA WITH VEGETABLES - JOAN LUNDEN
2014-07-28 While the pasta is cooking, drop the carrots and snow peas into boiling water for 30 seconds, drain, and set aside. In a large nonstick skillet, cook the pepper in the oil over moderate heat for 5 minutes. Add the mushrooms and the garlic, if using, and cook for 5 minutes. Sprinkle the flour over the vegetables and cook the mixture for 2 minutes.
From joanlunden.com


RECIPE: CREAMY TOMATO PASTA WITH MUSHROOMS, SWEET PEPPERS
Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. 2 Cook the pasta. Add the pasta to the pot of boiling water and cook, stirring occasionally, 9 to 11 minutes ...
From blueapron.com


CREAMY PARMESAN PASTA WITH VEGETABLES RECIPE - WEBETUTORIAL
Creamy parmesan pasta with vegetables is the best recipe for foodies. It will take approx 30 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make creamy parmesan pasta with vegetables at your home.. The ingredients or substance mixture for creamy parmesan pasta with vegetables recipe that are useful to cook such type of …
From webetutorial.com


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