Lemon Vegetable Pasta Salad Recipes

LEMONY VEGETABLES AND PASTA

Lemony Vegetables and Pasta image

My refreshing pasta dish comes together in 30 minutes. Its simplicity and flavor combinations are typical of authentic Italian cuisine. Buon appetito! -Erin Mylroie, Santa Clara, Utah

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 7 servings.

Number Of Ingredients 19

Ingredients

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
4-1/2 cups uncooked bow tie pasta
1 tablespoon butter
1 tablespoon all-purpose flour
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 cup vegetable broth
1 cup shredded Parmesan cheese
1/2 cup sour cream
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1/2 cup chopped pistachios
1/4 cup fresh basil leaves, thinly sliced
Additional shredded Parmesan cheese

Steps:

In a large bowl, combine the asparagus, red pepper, onion, oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until golden brown, stirring once., Meanwhile, cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic and pepper flakes until blended. Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened and bubbly. , Reduce heat. Stir in the cheese, sour cream, lemon juice and zest; heat through. Drain pasta and place in a large bowl. Add cheese sauce and asparagus mixture; toss to coat. Sprinkle with pistachios, basil and additional cheese.

Nutrition Facts : Calories 366 calories, Fat 15g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 559mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein.

LEMON RICOTTA PASTA WITH VEGETABLES

Lemon Ricotta Pasta with Vegetables image

This is my "kitchen sink" pasta dish, you can use whatever veggies or cheeses you have on hand. The combo sounds a little odd but you'll be surprised of the amount of flavor you get!

Provided by Kayla Kinney

Categories Ingredients Dairy Recipes Cheese Recipes Ricotta Cheese Recipes

Time 40m

Yield 8

Number Of Ingredients 18

Ingredients

1 (16 ounce) package penne pasta
¼ cup unsalted butter
1 (8 ounce) package sliced fresh mushrooms
1 small red onion, diced
½ medium green bell pepper, diced
3 cloves garlic, minced
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon Italian seasoning, or more to taste
crushed red chili pepper to taste (optional)
3 cups fresh spinach, or to taste, stems removed
1 medium Roma tomato, diced
1 (15 ounce) carton ricotta cheese
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
¼ cup Parmesan cheese
1 large lemon, zested and juiced
¼ cup cubed fresh mozzarella

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.
Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until softened, 5 to 10 minutes. Season with salt, pepper, 1 teaspoon Italian seasoning, and crushed red chili pepper. Add spinach and tomato towards the end of the saute process and cook until spinach has wilted.
Season ricotta cheese with more Italian seasoning, garlic powder, and onion powder. Stir seasoned ricotta cheese into the vegetable mixture with Parmesan cheese, lemon zest, and lemon juice. Heat over medium-high heat until heated all the way through, 3 to 5 minutes.
Plate and top with mozzarella.

Nutrition Facts : Calories 369.6 calories, Carbohydrate 49.1 g, Cholesterol 36.9 mg, Fat 13 g, Fiber 3.7 g, Protein 17 g, SaturatedFat 7.6 g, Sodium 417 mg, Sugar 3.7 g

LEMONY VEGETABLE PASTA SALAD (CROWD SIZE)

Lemony Vegetable Pasta Salad (Crowd Size) image

Does the thought of serving a lot of people set off your panic button? Relax, you can whip up this easy pasta salad in no time.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h35m

Yield 24

Number Of Ingredients 10

Ingredients

2 cups mayonnaise or salad dressing
1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2 cup lemon juice
1/4 cup chopped fresh or 1 tablespoon dried tarragon leaves
1 teaspoon salt
2 packages (16 oz each) medium pasta shells
3 lb asparagus, blanched and cut into 4-inch pieces
2 lb snap pea pods, blanched
16 medium green onions, sliced (1 cup)
2 medium yellow bell peppers, coarsely chopped (2 cups)

Steps:

In large bowl, mix all Lemon Mayonnaise ingredients until well blended; set aside.
Cook and drain pasta as directed on package. Rinse with cold water; drain.
In large bowl, mix pasta and remaining Pasta Salad ingredients. Stir in Lemon Mayonnaise until well mixed. Cover and refrigerate 1 to 2 hours or until chilled.

Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 10 mg, Fat 3, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg

LEMON MINT PASTA SALAD

Lemon Mint Pasta Salad image

Pasta, green onions and grapes are dressed up with a lemony yogurt sauce to make a great summer salad, perfect for if you have mint growing in your garden.

Provided by mollie

Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 8

Ingredients

1 (12 ounce) package farfalle (bow tie) pasta
2 (6 ounce) containers lemon yogurt
⅓ cup mayonnaise
3 tablespoons chopped fresh mint
1 bunch green onions, chopped
3 cups seedless red grapes
1 ½ teaspoons salt
1 teaspoon ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain but no need to cool. Transfer to a large bowl. Add the lemon yogurt, mayonnaise, mint, green onion, grapes, salt and pepper. Stir to coat the pasta evenly and distribute the grapes. This can be served warm or cold, but I prefer it cold during the summer because it makes such a refreshing treat.

Nutrition Facts : Calories 205 calories, Carbohydrate 34.2 g, Cholesterol 2.8 mg, Fat 5.8 g, Fiber 1.9 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 350.2 mg, Sugar 13.1 g

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