Italian Vegetable Bowl Recipes

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ITALIAN VEGETABLE BOWL



Italian Vegetable Bowl image

Make and share this Italian Vegetable Bowl recipe from Food.com.

Provided by Julie Tremmel

Categories     One Dish Meal

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 16

1 lb ground beef
2 cups water
1 (16 ounce) can kidney beans, rinse and drain
1 (15 ounce) can tomato sauce
1 (14 ounce) can stewed tomatoes, italian
1 cup carrot, chopped
1 cup celery, chopped
1 cup onion, chopped
3 beef bouillon cubes
2 garlic cloves, minced
3/4 teaspoon oregano, dried
3/4 teaspoon basil, dried
1/2 teaspoon black pepper, ground
2 cups cabbage, shredded
1 cup elbow macaroni, cooked
1 tablespoon fresh parsley, minced

Steps:

  • In a large pot or dutch oven brown the ground beef until cooked through. Drain the fat.
  • Combine the cooked beef with the next 12 ingredients; bring to a boil. Reduce heat and simmer 1 hour or until vegetables are tender.
  • Add the cabbage, macaroni and parsley. Cook 20 minutes more or until the cabbage is tender. We like to sprinkle fresh grated parmesan over our individual servings and serve with fresh french bread if desired.

Nutrition Facts : Calories 218.5, Fat 7.6, SaturatedFat 2.8, Cholesterol 30.9, Sodium 687.4, Carbohydrate 24.6, Fiber 4.4, Sugar 6.8, Protein 13.9

RUSTIC ITALIAN BOWLS



Rustic Italian Bowls image

Make and share this Rustic Italian Bowls recipe from Food.com.

Provided by gailanng

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

12 ounces whole grain rotini pasta (or pasta of your choice)
1 teaspoon olive oil
1/4 teaspoon red pepper flakes
1 small onion, halved, sliced
1 small red bell peppers or 1 small yellow bell pepper, cut into thin 1-inch strips
1 small zucchini, cut in half lengthwise, then into 1/4 inch slices
1 (23 ounce) jar tomato basil pasta sauce (use a thick and hearty basil tomato style-sauce)
3 cups lightly packed baby kale and spinach (can sub Swiss chard, kale, all spinach or any combo, etc.)
3 1/2 cups cooked sliced chicken (can sub other protein of choice)
8 ounces grape tomatoes, halved (multicolored works well)
6 ounces mini fresh mozzarella balls
12 pepperoncini peppers, stemmed, thinly sliced

Steps:

  • Cook pasta as directed on package, omitting salt; keep warm.
  • Heat oil and red pepper flakes in medium non-stick skillet on medium-high heat. Add onions; cook 3-4 minute or until softened, stirring frequently. Add peppers and zucchini; cook 3 minute or until vegetables are crisp-tender.
  • Warm sauce in same pot on medium heat. Stir in greens and cook just until wilted. Stir in cooked pasta. Divide mixture among 6 serving bowls.
  • Top evenly with vegetable mixture and remaining ingredients.
  • All that's need is a side of garlic bread.

Nutrition Facts : Calories 463.4, Fat 11.7, SaturatedFat 4.9, Cholesterol 24.9, Sodium 2415.3, Carbohydrate 72.1, Fiber 8.4, Sugar 20.1, Protein 18.5

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