Green Tomato Pasta Toss Recipes

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FRESH TOMATO PASTA TOSS



Fresh Tomato Pasta Toss image

My parents went on vacation last year just as their tomato crop - and mine - was ready to harvest. After freezing as many tomatoes as I could possibly want or use, I had to come up with new ideas for using tomatoes. My husband loved this creation! It really is a great way to use tomatoes.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

3 pounds ripe fresh tomatoes
1 package (16 ounces) uncooked penne pasta
2 garlic cloves, minced
1 tablespoon canola oil
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
1/4 cup heavy whipping cream
1/4 cup shredded Parmesan or Romano cheese

Steps:

  • To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. Chop pulp; set aside. , Cook pasta according to package directions. In a large skillet, cook garlic in oil over medium heat for 1 minute or until tender. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp. Bring to a boil; reduce heat. Add cream; heat through. , Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 288 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 352mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges

GREEN TOMATO PASTA SAUCE



Green Tomato Pasta Sauce image

Excellent tangy sauce and a great way to use up those fall green tomatoes. You can add cooked chicken into the sauce to make it heartier if you like.

Provided by 2hot2handle

Categories     Low Cholesterol

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup extra virgin olive oil
12 medium green tomatoes, cut into 1/4 slices
kosher salt
ground black pepper
6 garlic cloves, minced
24 fresh basil leaves
1 lb linguine
1/2 cup parmesan cheese, freshly grated

Steps:

  • Preheat oven to 300°F.
  • Spray a large shallow baking dish with cooking oil. Lay the tomatoes in the dish and season with salt and pepper. Drizzle with the olive. Bake uncovered until tomatoes soften somewhat, about 25 minutes.
  • In a mini food processor, chop the garlic and basil together. Sprinkle the garlic/basil on top of the tomatoes. Cover with foil and bake until soft and lightly carmelized, another 25 minutes. Remove from oven and place in a food processor or blender. Pulse a few times, but leave the sauce chunky. Put in sauce pan to reheat and add cooked chicken if desired.
  • Serve over hot cooked pasta and top with freshly grated Parmesan.

TOMATO PASTA TOSS



Tomato Pasta Toss image

I came up with this end-of-summer pasta toss while trying to figure out how to use up tomatoes from my grandmother's garden. It's quick, easy and tasty.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 6

1-1/2 cups uncooked bow tie pasta
1 medium tomato, chopped
1 garlic clove, minced
1 teaspoon olive oil
Salt and pepper to taste
2 tablespoons shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. In a bowl, combine the tomato, garlic, oil, salt and pepper. Drain pasta and add to tomato mixture. Sprinkle with Parmesan cheese; toss to coat. Serve immediately.

Nutrition Facts :

GREEN TOMATOES WITH PASTA, MINT, AND TOASTED ALMONDS



Green Tomatoes with Pasta, Mint, and Toasted Almonds image

Green-when-ripe tomatoes add freshness and acidity to this mix. The roughly cut flat pieces of egg pasta called maltagliati ("badly cut" in Italian) are often made from pasta scraps left over from cutting another shape. They"re available at many Italian markets and at eataly.com. Pappardelle, broken into pieces, is a fine substitution.

Provided by Martha Stewart

Time 30m

Number Of Ingredients 9

Coarse salt and freshly ground pepper
12 ounces maltagliati pasta or broken pappardelle
1/2 cup extra-virgin olive oil, divided, plus more for drizzling
2 cups fresh mint leaves, chopped, plus more for garnish
1 cup fresh flat-leaf parsley leaves, chopped
2 tablespoons finely chopped shallot (from 1 large)
4 anchovy fillets packed in olive oil, chopped (about 1 tablespoon)
2/3 cup sliced skinned almonds, toasted until golden brown, half coarsely crushed
1 pound ripe green heirloom tomatoes, halved and thinly sliced

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente; drain. Transfer pasta to a large, wide bowl and toss gently with 2 tablespoons oil. Let cool, tossing occasionally to prevent sticking, about 8 minutes.
  • Meanwhile, stir together mint, parsley, shallot, anchovies, crushed almonds, and remaining 6 tablespoons oil until combined. Season with salt and pepper. Add sauce to bowl with pasta and toss to coat completely. Add tomatoes and gently toss to combine. Season with salt and pepper.
  • Divide pasta and sauce among 4 plates or a platter. Sprinkle with remaining almonds and garnish with mint. Season with pepper and drizzle with oil.

RAW TOMATO AND GREEN BEAN PASTA



Raw Tomato and Green Bean Pasta image

This quick and simple salad is a colorful, delicious and easy-to-transport alternative to pasta salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 9

Salt and pepper
3/4 pound orecchiette
1 pound green beans, trimmed and cut into 1-inch pieces
1 pound beefsteak tomatoes, diced medium
1 small garlic clove, mashed to a paste
1/4 cup olive oil
1 tablespoon red-wine vinegar
1 cup crumbled feta cheese (4 ounces)
1/2 cup fresh dill or mint

Steps:

  • In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions, then add beans and cook until just tender. Drain and return to pot.
  • Meanwhile, in a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper.
  • Add pasta, beans, and half the feta and herbs; toss to combine and season. Serve warm or at room temperature. Sprinkle with remaining feta and herbs.

Nutrition Facts : Calories 592 g, Fat 23 g, Fiber 8 g, Protein 20 g, SaturatedFat 8 g

MARIO BATALI'S SPAGHETTI WITH GREEN TOMATOES RECIPE - (4.1/5)



Mario Batali's Spaghetti with Green Tomatoes Recipe - (4.1/5) image

Provided by sesimneal

Number Of Ingredients 10

1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup Italian parsley leaves
1/4 cup arugula, washed and spun dry
5 green tomatoes, chopped
2 clove garlic, chopped
1/4 cup extra-virgin olive oil plus 2 tablespoons
Salt and freshly ground black pepper
1 pound spaghetti
1/4 cup freshly grated Parmigiano-Reggiano, plus extra for garnish

Steps:

  • Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 clove of garlic, Parmigiano and olive oil and pulse to form a chunky purée. Season aggressively with salt and pepper, and set aside. In a sauté pan add 2 tablespoons of olive oil. Add chopped tomatoes and garlic, cooking for 2-3 minutes. Add full ladle of pesto into pan. Cook the pasta in the boiling water until just al dente. Drain the pasta and add to pan with tomatoes and pesto. Add some of the pasta water and toss to coat. Top with sprinkle with the Parmigiano, and serve immediately.

GREEN TOMATO PASTA TOSS



Green Tomato Pasta Toss image

This recipe will have you singing the praises of green tomatoes. I made it up one year when the weather conspired against my bumper tomato crop and I ended up with tons of green tomatoes and no idea as to what to do with them.

Provided by Lorna

Categories     Pasta Main Dishes

Time 25m

Yield 6

Number Of Ingredients 6

2 tablespoons olive oil
1 onion, chopped
6 green tomatoes, chopped
salt and pepper to taste
1 (16 ounce) package tri-colored pasta assortment
1 cup crumbled feta cheese

Steps:

  • In a large skillet, heat the olive oil over medium heat. Add the onion, and saute until soft. Stir in the green tomatoes, and season to taste with salt and pepper. Reduce heat to medium low, and cook for about 10 minutes.
  • Meanwhile in a large pot of boiling salted, water cook pasta until al dente. Drain.
  • Toss pasta with tomatoes. Top with the crumbled feta cheese.

Nutrition Facts : Calories 418.4 calories, Carbohydrate 64.8 g, Cholesterol 22.3 mg, Fat 11.2 g, Fiber 4.1 g, Protein 15 g, SaturatedFat 4.6 g, Sodium 300.3 mg, Sugar 8.7 g

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