ONE POT CREAMY VEGGIE PASTA
This luxurious creamy veggie pasta is made in just one pot - the pasta is cooked right in with the sauce! An easy, crowd-pleasing dinner.
Provided by Becca Heyes
Categories Main meals
Time 25m
Number Of Ingredients 12
Steps:
- Add the pasta to a large saucepan, along with the vegetables, milk, veggie stock, and dried herbs. Mix well to combine. Bring to a gentle simmer, and cook for around 15 minutes, until the pasta is cooked and the sauce has thickened. You'll need to stir regularly, especially when the pasta is nearly cooked and most of the liquid has been absorbed.
- Remove from the heat, and add the grated cheese and plenty of salt and pepper. Mix well until the cheese has melted to produce a thick, glossy sauce. Serve topped with fresh chives, if desired.
Nutrition Facts : ServingSize 1 portion, Calories 597 kcal, Carbohydrate 76.6 g, Protein 29.9 g, Fat 18.9 g, SaturatedFat 10.2 g, Cholesterol 124 mg, Sodium 398 mg, Fiber 3.4 g, Sugar 11.5 g
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
SHRIMP SCAMPI STUFFED SHELLS
Steps:
- Gather the ingredients.
- Bring a large pot of salted water to boil and cook the pasta shells until al dente according to package directions, then drain and set aside.
- In a large skillet over medium heat combine the oil and butter.
- Add the onion, garlic, and red pepper flakes. Cook until the onions are translucent, about 3 minutes.
- Add the shrimp and cook stirring for 1 to 2 minutes.
- Add the wine, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sir and simmer until the shrimp is cooked through, about one minute more. Set aside to cool.
- In a large mixing bowl combine the cream cheese, ricotta, Parmesan, parsley, egg, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Fold in the cooled shrimp scampi and set aside. Preheat the oven to 375 F.
- In a large skillet over medium heat, melt the 4 tablespoons of butter and sprinkle with the flour.
- Cook, whisking, until the roux turns golden brown, about 3 to 4 minutes. Pour in the half and half, about 1/2 cup at a time, whisking constantly.
- Whisk in the remaining half and half and cook until thickened.
- Add the parsley, garlic, the 1/4 teaspoon of salt and the 1/4 teaspoon pepper. Set aside.
- Spread 1 cup of the sauce on the bottom of a 2 quart baking dish.
- Use a spoon to fill each of the cooked jumbo shells with the shrimp and cheese mixture.
- Line the stuffed shells in the baking dish. Spoon the remaining sauce on top.
- Sprinkle with the shredded mozzarella cheese. Bake, uncovered until bubbly and hot, about 25 minutes.
- Serve immediately.
Nutrition Facts : Calories 1150 kcal, Carbohydrate 127 g, Cholesterol 283 mg, Fiber 7 g, Protein 50 g, SaturatedFat 26 g, Sodium 1311 mg, Sugar 8 g, Fat 48 g, UnsaturatedFat 0 g
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