Garden Fresh Pasta Toss Recipes

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SUMMER GARDEN PASTA



Summer Garden Pasta image

Provided by Ina Garten

Time 4h20m

Yield 6 servings

Number Of Ingredients 9

4 pints cherry tomatoes, halved
Good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

Steps:

  • Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
  • Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

GARDEN VEGETABLE & PASTA TOSS



Garden Vegetable & Pasta Toss image

Fresh garden vegetables bring a homemade taste to this unique low-calorie recipe.

Provided by Land O'Lakes

Categories     Vegetable     Pasta and noodles     Main Course

Yield 6 servings

Number Of Ingredients 10

6 ounces uncooked dried linguine
2 medium (2 cups) yellow summer squash, sliced 1/4 inch
2 medium (2 cups) zucchini, sliced 1/4 inch
1/4 cup Land O Lakes® Light Butter with Canola Oil
2 tablespoons chopped fresh dill *
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cherry tomatoes, halved
Shredded Parmesan cheese, if desired

Steps:

  • Cook linguine according to package directions. Add summer squash and zucchini during last 4 minutes of cooking time. Drain. Return to pan.
  • Stir in Light Butter with Canola Oil, fresh dill, lemon juice, salt and pepper. Remove from heat.
  • Add tomatoes; toss lightly to coat. Serve with Parmesan cheese, if desired.

Nutrition Facts : Calories 160 calories, Fat 4.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 170 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Sugar grams, Protein 6 grams

FRESH TOMATO PASTA



Fresh Tomato Pasta image

This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking! I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden. Serve with garlic bread and a simple lettuce salad with Italian dressing.

Provided by Langu

Categories     Main Dish Recipes     Pasta

Time 22m

Yield 2

Number Of Ingredients 6

1 (8 ounce) package dry pasta
1 clove garlic
1 medium tomato
1 teaspoon dried basil
1 tablespoon olive oil
1 pinch salt

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
  • Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
  • Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
  • Pour the tomato mixture over the pasta and toss to mix.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 82.2 g, Cholesterol 134.4 mg, Fat 12 g, Fiber 4.3 g, Protein 17.1 g, SaturatedFat 2.6 g, Sodium 33.4 mg, Sugar 7 g

GARDEN-FRESH FETTUCCINE



Garden-Fresh Fettuccine image

Fresh vegetables right from the garden make this a special dish that is quick, easy, economical and downright delicious! Sometimes I add snow peas, too. -Jan Huntington, Painesville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 package (16 ounces) fettuccine
1 large zucchini, julienned
2 medium green peppers or sweet red peppers, cut into strips
2 medium onions, chopped
2 tablespoons canola oil
5 garlic cloves, minced
4 medium tomatoes, peeled, seeded and chopped
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/3 cup shredded Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the zucchini, peppers and onions in oil until tender. Add garlic; cook 1 minute longer., Add the tomatoes, salt, pepper and pepper flakes; saute 4-5 minutes. Drain pasta. Transfer to a large bowl; add vegetable mixture and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 378 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 507mg sodium, Carbohydrate 66g carbohydrate (10g sugars, Fiber 7g fiber), Protein 15g protein.

SPRING GARDEN PASTA



Spring Garden Pasta image

Press flower petals and snipped herbs between sheets of this easy and excellent homemade pasta dough. Then toss with butter, Parm, and more herbs for a gorgeous pappardelle. Garnish with additional whole flowers and herbs. This Allrecipes Magazine recipe is based on Easy Homemade Pasta Dough by pho1962.

Provided by Allrecipes Magazine

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 4

Number Of Ingredients 12

2 cups all-purpose flour
3 large eggs, at room temperature
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons water, or as needed
1 cup edible flower petals, chopped into 1/2-inch pieces
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh dill
½ cup shredded Parmesan cheese
¼ cup butter, melted
1 lemon, zested and juiced
salt and ground black pepper to taste

Steps:

  • Beat flour, eggs, oil, and salt together in a bowl. Add water, 1 teaspoon at a time, until a smooth and very thick dough forms.
  • Turn dough out onto a work surface and knead until very smooth, about 10 minutes. Cover; let dough rest for 5 to 10 minutes.
  • Divide dough into 8 balls. Roll each into a thin sheet about 18 inches long using a pasta roller or a rolling pin. Sprinkle 1 tablespoon flower petals, 1/4 tablespoon thyme, and 1/4 tablespoon dill on the lengthwise half of each sheet. Fold sheet in half over petals and herbs, then roll again into a thin sheet. Cut into long, 1-inch wide strips using a pizza cutter.
  • Bring a large pot of lightly salted water to a boil. Add pasta and boil until tender, 3 to 4 minutes. Drain.
  • Toss with Parmesan cheese, butter, lemon zest, and juice. Season with salt and pepper.

Nutrition Facts : Calories 493 calories, Carbohydrate 51.7 g, Cholesterol 178.8 mg, Fat 25.6 g, Fiber 3.2 g, Protein 15.6 g, SaturatedFat 11.2 g, Sodium 910.9 mg, Sugar 0.6 g

GARDEN-FRESH PASTA TOSS



Garden-Fresh Pasta Toss image

Pasta mixed with fresh veggies like spinach, tomatoes and peppers, combined with chopped chicken, makes a great weeknight dinner idea.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 8 servings, about 2-1/2 cups each.

Number Of Ingredients 8

1 lb. medium shell macaroni, uncooked
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 env. GOOD SEASONS Italian Dressing Mix
1/4 cup olive oil, divided
1 bag (6 oz.) baby spinach leaves
2 cups cherry tomatoes, halved
2 medium yellow or orange peppers, coarsely chopped
1/2 cup KRAFT 100% Grated Three Cheese Blend

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, sprinkle chicken with dressing mix; toss to coat. Heat 1 Tbsp. of the oil in large nonstick skillet. Add chicken; cook and stir 5 min. or until cooked through. Remove from heat; set aside until ready to use.
  • Drain pasta; place in large bowl. Add chicken and all remaining ingredients; mix lightly.

Nutrition Facts : Calories 430, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

GARDEN PASTA SALAD



Garden Pasta Salad image

This is the perfect name for this pasta salad because with all the fresh veggies it literally tastes like summer. There are so many textures and flavors going on. Ham adds a little heartiness while peas add a pop of sweetness. The two types of cheese pair perfectly with the light and tangy Italian dressing. If you're making this ahead of time, we suggest not adding the lettuce until you're ready to serve or it will get soggy. Serve this as a side or a light lunch.

Provided by Laura Yoder @lkyoder34

Categories     Pasta Salads

Number Of Ingredients 14

1 cup(s) frozen peas, thawed
1 medium sweet onion, chopped
2 - green onions, sliced thin
1 cup(s) sliced celery
2 medium tomatoes, chopped and seeded
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1/2 cup(s) shredded sharp cheddar cheese
1 can(s) black olives, drained (3.8 oz)
16 ounce(s) corkscrew pasta, cooked and drained
1 cup(s) diced smoked ham
1 bottle(s) Italian dressing (16 oz)
1/2 cup(s) grated Parmesan cheese
1/2 - head - iceberg lettuce, torn into small pieces

Steps:

  • Cook and drain pasta. Add it to a large mixing bowl.
  • Toss in peas, onions, green onions, and celery.
  • Toss in green and red bell peppers, tomatoes, and black olives.
  • Toss in ham.
  • Toss in cheddar cheese.
  • Toss in lettuce.
  • Toss to coat mixture with the Italian dressing.
  • Sprinkle with Parmesan cheese. Cover and chill until ready to serve.

GARDEN PASTA TOSS



Garden Pasta Toss image

Make and share this Garden Pasta Toss recipe from Food.com.

Provided by Amber Dawn

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
2 medium zucchini, sliced
2 cups broccoli florets
3 garlic cloves, minced
2 tomatoes, coarsely chopped
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crumbled
6 ounces capellini (angel hair pasta)
1/4 cup grated parmesan cheese
fresh ground black pepper, to taste

Steps:

  • In a large nonstick skillet, heat the oil. Add the zucchini, broccoli, and garlic; cook, stirring as needed, until tender-crisp, about 5 minutes.
  • Add tomatoes, basil, oregano, and rosemary; cook, stirring as needed, until the tomatoes are softened, about 5 minutes.
  • Meanwhile, cook the pasta according to the package directions. Drain, reserving 1/4 cup of the pasta water, and place pasta in a serving bowl. Add the vegetable mixture, cheese and the reserved pasta water; toss to combine.
  • Serve, sprinkled with pepper.

Nutrition Facts : Calories 236.8, Fat 4, SaturatedFat 1.5, Cholesterol 5.5, Sodium 120.7, Carbohydrate 40.7, Fiber 3.4, Sugar 4.2, Protein 11

GARDEN FRESH PASTA SALAD



Garden Fresh Pasta Salad image

This is one of the best tasting salads, I hope that you will enjoy it. Pasta Salads absorb dressing when stored in the refrigerator. A trick to help the salad moist and creamy is to stir some of the reserved pasta cooking water into the chilled salad just before serving. For added flavor, sprinkle salad with bacon bits just before serving.

Provided by Chef mariajane

Categories     Low Cholesterol

Time 20m

Yield 16 serving(s)

Number Of Ingredients 7

8 cups farfalle pasta, uncooked
2 cups broccoli florets
1 red onion, chopped
1 red pepper, chopped
2 cups cherry tomatoes, halved
1 (250 ml) bottle sun-dried tomatoes, and oregano dressing
1/2 cup parmesan cheese, grated

Steps:

  • Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time. Drain, saving 1 cup of the pasta water, rinse pasta and broccoli under cold water. Drain well; place in large bowl.
  • Add onions, peppers and tomatoes; mix lightly; add dressing; toss to coat. Cover.
  • Refrigerate at least 1 hour. Stir gently just before serving; sprinkle with cheese.
  • To keep the salad moist, stir some of the reserve pasta cooking water into the chilled salad just before serving.

Nutrition Facts : Calories 205.7, Fat 1.8, SaturatedFat 0.7, Cholesterol 2.8, Sodium 127.5, Carbohydrate 39.1, Fiber 2.4, Sugar 3.3, Protein 8.3

GARDEN-FRESH SPAGHETTI



Garden-Fresh Spaghetti image

This thick pasta sauce with fresh-from-the-garden flavor is chock-full of peppers, mushrooms, carrots and onion. "It makes a big batch, so you'll have plenty to serve over spaghetti with leftovers for other meals," observes Sue Yaeger from Boone, Iowa.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 15 cups sauce.

Number Of Ingredients 19

4 cups sliced fresh mushrooms
3 medium carrots, coarsely chopped
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepepr
1/4 cup canola oil
4 garlic cloves, minced
2 cans (28 ounces each) crushed tomatoes
2 cans (15 ounces each) tomato sauce
1 can (12 ounces) tomato paste
1 cup beef broth
2 teaspoons dried basil
2 teaspoons dried oregano
1-1/2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated Parmesan cheese
Hot cooked spaghetti

Steps:

  • In a Dutch oven, saute the mushrooms, carrots, celery, onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve with spaghetti.

Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 271mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

PASTA SALAD



Pasta Salad image

This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it's made for the brightest flavor and best texture.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, weeknight, pastas, salads and dressings, main course, side dish

Time 30m

Yield 8 to 10

Number Of Ingredients 13

3 tablespoons red wine vinegar, plus more to taste
1 garlic clove, finely grated or minced
1 teaspoon dried oregano
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
1 pound short-cut pasta, such as farfalle
1 pint cherry or grape tomatoes, halved
8 ounces mozzarella, cubed (or use small mozzarella balls)
4 ounces sliced salami, cut into 1/4-inch ribbons
3/4 cup sliced Kalamata olives
1/2 cup thinly sliced cucumber
3 tablespoons diced red onion
1 cup coarsely chopped fresh parsley and basil leaves

Steps:

  • Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
  • Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
  • Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
  • Drizzle with olive oil and top with cracked black pepper just before serving.

PESTO GARDEN PASTA FOR THE WHOLE FAMILY RECIPE BY TASTY



Pesto Garden Pasta For The Whole Family Recipe by Tasty image

Here's what you need: fresh basil leaves, olive oil, grated parmesan cheese, almond butter, lemon juice, garlic, lemon zest, kosher salt, pepper, kosher salt, pasta, grape tomato, yellow cherry tomato, red onion, mozzarella ball

Provided by Greg Perez

Categories     Dinner

Yield 6 servings

Number Of Ingredients 15

2 cups fresh basil leaves
½ cup olive oil
½ cup grated parmesan cheese
1 tablespoon almond butter
1 tablespoon lemon juice
2 cloves garlic, smashed
2 teaspoons lemon zest
kosher salt, to taste
pepper, to taste
kosher salt, to taste
4 cups pasta, short, such as farfalle or penne
1 cup grape tomato, halved
1 cup yellow cherry tomato, halved
¼ cup red onion, sliced
8 oz mozzarella ball, drained

Steps:

  • Add the basil, olive oil, Parmesan, almond butter, lemon juice, garlic, lemon zest, salt, and pepper to a blender. Blend until smooth and set aside.
  • Cook the pasta according to the package instructions.
  • Drain and transfer the pasta to a large serving bowl.
  • Add the grape tomatoes, yellow tomatoes, red onion, and mozzarella balls to the pasta.
  • Pour the pesto sauce over the pasta.
  • Toss the ingredients together.
  • Serve warm in a bowl.
  • Enjoy! Adapted from The Minimalist Kitchen by Melissa Coleman. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Nutrition Facts : Calories 744 calories, Carbohydrate 88 grams, Fat 31 grams, Fiber 5 grams, Protein 26 grams, Sugar 6 grams

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