CREAMY VEGETABLE PASTA
This creamy vegetable pasta dish is loaded with roasted red peppers, and yellow squash, and zucchini! The Fontina cheese sauce makes it creamy and a crowd pleasing dinner!
Provided by aseasonedgreeting
Categories Main Dish
Time 40m
Number Of Ingredients 1
Steps:
- Heat the oven to 425 degrees. Pour all of the diced veggies onto a large baking sheet, drizzle with olive oil and bake for 25 minutes.
- While the veggies roast, bring a large pot of water to boil and cook pasta. Carefully reserve 1/3 cup of the boiling water for the cheese sauce.
- While the pasta cooks, prepare the cheese sauce. First, melt 2 tablespoons of the butter and add in the grated garlic, cook for about 1 minute then add the 2 tablespoons of flour and whisk to combine. Slowly pour in the 1 and 1/2 cups of half & half and cook over medium heat for 2-3 minutes until slightly bubbly. Season with the salt, pepper, and garlic powder.
- Next, reduce heat to low and pour in all of the grated Fontina cheese. Whisk to melt the cheese into the sauce, adding in some of the reserved pasta water if the sauce needs to be thinned.
- To assemble, pour the cooked penne into the cheese sauce, then add in the roasted veggies. Serve and enjoy!
30-MINUTE CREAMY VEGGIE PASTA
This creamy vegetarian pasta is a sneaky yet delicious way to get a full serving of veggies. Made in just 30 minutes!
Provided by Natalya Drozhzhin
Categories Main Course Pasta
Time 30m
Number Of Ingredients 10
Steps:
- Dice the bell pepper and onion into 1-inch cubes. Slice the mushrooms. Set the veggies aside.
- Preheat a deep skillet with butter over medium heat. Add the mushrooms and cook them until they soften.
- Add the bell peppers and onions to the skillet and cook them until they soften.
- Cook the pasta in a boiling pot of hot water for about 4 minutes less than the box instructions. Add the partially cooked pasta into the skillet with the veggies.
- Add the heavy whipping cream, pressed garlic, and broccoli to the skillet. Cook for about 5 minutes.
- Fold in the parmesan cheese and stir until evenly combined.
- Serve immediately and enjoy!
Nutrition Facts : Calories 662 kcal, Carbohydrate 64 g, Protein 18 g, Fat 38 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 127 mg, Sodium 664 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 13 g, ServingSize 1 serving
CREAMY VEGETABLE MEDLEY
This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.
Provided by Toni
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
- Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g
CREAMY PASTA WITH VEGETABLES
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
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
CREAMY VEGETARIAN PASTA SAUCE
This is a great pasta sauce with tons of vegetables and sour cream. You can serve it with any type of pasta you like.
Provided by Anonymous
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.
Nutrition Facts : Calories 542.9 calories, Carbohydrate 77.1 g, Cholesterol 21.9 mg, Fat 20.2 g, Fiber 7.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 487.9 mg, Sugar 10 g
CREAMY PASTA PRIMAVERA
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
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 VEGETABLE PASTA
Make and share this Creamy Vegetable Pasta recipe from Food.com.
Provided by plannermom
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- COOK and stir vegetables in hot oil in large skillet on medium heat until crisp-tender.
- ADD cream cheese spread, milk, Parmesan cheese and seasonings; mix well. Reduce heat to low; cook until cream cheese is melted, stirring frequently.
- DRAIN hot spaghetti; place in large bowl. Add sauce; toss to coat.
Nutrition Facts : Calories 305.6, Fat 8.7, SaturatedFat 3.4, Cholesterol 14, Sodium 267.9, Carbohydrate 45.1, Fiber 3.2, Sugar 5.4, Protein 12.2
CREAMY VEGETABLE PASTA
This is a recipe from the Kraft website that is very tasty! I have changed the recipe a bit though - using whole wheat pasta, adding crab meat, adding garlic, etc. The first time I made this, the whole wheat pasta seemed to soak up the sauce and we really like saucy pasta. So in my version I have also doubled the milk and cream cheese, so if you like less sauce you can cut both of those in half. This is also pretty low fat/low calorie and full of veggies so it's very filling! Enjoy!
Provided by soxfan28
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook and stir vegetables and minced garlic in hot oil in a large skillet on medium heat until tender-crisp.
- Add cream cheese, milk, parmesan cheese, and seasoning. Mix well.
- Add crab, mix well.
- Reduce to low heat; cook until cream cheese is melted, stirring frequently.
- Place cooked and drained pasta in a large bowl. Add sauce, toss to coat. (I usually just toss the pasta into the sauce pan and toss to coat).
Nutrition Facts : Calories 410.8, Fat 18.5, SaturatedFat 9.6, Cholesterol 46.5, Sodium 602.2, Carbohydrate 47.6, Fiber 5.7, Sugar 2.9, Protein 17.9
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