Loaded Veggie Pasta Recipes

VEGETABLE-LOADED PASTA BAKE

Vegetable-Loaded Pasta Bake image

Veggie lovers, this healthy casserole recipe was made just for you! Cauliflower, kale, carrots -- you name it, this healthy casserole has it!

Provided by BHG Test Kitchen

Time 1h20m

Number Of Ingredients 17

Ingredients

8 ounce dried whole wheat penne pasta (2 3/4 cups)
2.5 cup cauliflower florets (1/2 medium head)
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
2 medium carrots, sliced
1 stalk celery, chopped
12 ounce kale, stems removed, leaves torn (12 cups)
0.5 cup frozen peas
0.5 cup frozen whole kernel corn
2 tablespoon butter
2 tablespoon all-purpose flour
0.25 teaspoon salt
0.25 teaspoon ground black pepper
1 cup fat-free milk
4 ounce extra-sharp cheddar cheese, shredded (1 cup)
2 tablespoon finely shredded or grated Parmesan cheese

Steps:

Preheat oven to 350°F. In a large Dutch oven cook pasta according to package directions; add cauliflower during the last 4 minutes of cooking. Drain; rinse. Set aside.
In the same Dutch oven cook onion and garlic in hot oil over medium heat for 2 minutes. Add carrots and celery; cook just until carrots are tender. Add kale; cook just until wilted. Stir in pasta mixture, peas, and corn.
For cheese sauce, in a small saucepan melt butter; stir in flour, salt, and pepper. Add milk all at once; cook and stir until thickened and bubbly. Reduce heat; add cheddar cheese. Cook and stir until melted. Stir sauce into pasta and vegetables. Transfer to a 2 1/2-quart casserole. Bake, covered, for 35 minutes. Uncover; sprinkle with Parmesan. Bake 5 minutes more.

Nutrition Facts : Calories 365 kcal, Carbohydrate 47 g, Cholesterol 32 mg, Protein 15 g, SaturatedFat 7 g, Sodium 355 mg, Sugar 7 g, Fat 14 g, UnsaturatedFat 6 g

ONE POT LOADED VEGGIE PASTA

One Pot Loaded Veggie Pasta image

The easiest way to load up on veggies and unload your fridge's veggie drawer!

Provided by Megan Byrd, RD

Time 28m

Number Of Ingredients 19

Ingredients

8 oz whole wheat angel hair pasta (dry)
5 Roma tomatoes (chopped)
2 cups cherry tomatoes (halved)
2 cups mushrooms (sliced)
1 yellow squash (chopped)
1 red bell pepper (chopped)
1 zucchini (chopped)
1 red onion (sliced)
4 cloves garlic (minced)
1 cup kale (chopped)
1 cup cabbage (chopped)
1 cup broccoli (chopped)
1 cup parmesan cheese (grated)
1 cup white wine
3.5 cups vegetable broth
2 tbsp red wine vinegar
2 tbsp olive oil
1 tbsp oregano (dry)
Fresh basil, green onion, cherry tomatoes (for garnish)

Steps:

Pour the wine and broth into large pot.
Place pasta at the bottom of pot, submerged in the liquid.
Pile all of your veggies on top of the pasta.
Add in the vinegar, oregano, and olive oil.
Bring to boil on medium-high heat.
Once boiling, cover the pot for 7-8 minutes, until the pasta is cooked the way you like it. Stir occasionally.
Stir in the cheese.
Garnish with basil, more tomatoes, and green onion.

VEGGIE-PACKED PASTA

Veggie-Packed Pasta image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

Kosher salt, to taste
12 ounces whole wheat penne pasta
3 tablespoons olive oil, divided
1 yellow onion, thinly sliced
3 cloves garlic, minced
1 bunch asparagus, cut into bite-size pieces
1 medium zucchini, cut into bite-size chunks
Black pepper, to taste
1/2 cup white wine
2 cups torn fresh kale
1 cup frozen peas
1/2 cup ricotta cheese
1/2 cup prepared pesto
1 cup seasoned breadcrumbs
1/4 cup grated Parmesan
1/2 teaspoon crushed red pepper flakes
Fresh parsley leaves, for serving

Steps:

Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside.
Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick.
Transfer the pasta mixture to a 9-by-13-inch baking dish.
Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined.
Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes.
Remove and garnish with fresh parsley.

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