VEGETABLE PASTA - ONE POT!
Recipe video above. A quick healthy dinner with more veg and less pasta, all made in one pot! For a lower cal option, skip the cheese and serve with parmesan sprinkled on top. Workflow: Get the onion cooking while you prep the other ingredients.
Provided by Nagi
Categories Mains
Time 20m
Number Of Ingredients 19
Steps:
- Heat oil in a large pot over medium. Add garlic and onion - cook slowly for 3 to 4 minutes until onion is translucent and sweet.
- Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes.
- Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.
- When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.
- Place lid on and cook for 5 minutes.
- Remove lid. Cook for another 3 to 4 minutes, stirring frequently, until pasta is almost cooked through and most of the liquid has been absorbed by the pasta.
- Stir through half the cheese (if using). Adjust salt and pepper to taste.
- Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.
- Garnish with parsley and serve immediately. Don't leave leftovers in the pot, residual heat will overcook the pasta so transfer into a serving dish.
Nutrition Facts : Calories 378 kcal, Carbohydrate 72 g, Protein 15 g, Fat 5 g, Sodium 1273 mg, Fiber 11 g, Sugar 16 g, ServingSize 1 serving
ONE-POT VEGGIE PASTA
Clipped from an old issue of Parade magazine, this easy and healthy pasta dish truly is cooked all in one pot!
Provided by loof751
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add linguine and boil 7 minutes, stirring occasionally.
- Gradually, so that the water doesn't stop boiling, add broccoli and asparagus. Cook 2 minutes more.
- Gradually add the zucchini, snow peas, and green peas. Cook 3 minutes longer.
- During this final cooking time, put the half & half, parmesan, butter, salt, and pepper in a large serving bowl.
- Drain pasta and veggies well and immediately pour into the serving bowl. Toss to coat all with cream mixture. Serve at once.
Nutrition Facts : Calories 518, Fat 14.6, SaturatedFat 8.3, Cholesterol 37.5, Sodium 456.4, Carbohydrate 76, Fiber 5.8, Sugar 6.6, Protein 21.4
ONE-POT HAM AND VEGGIE PASTA
This single-pot meal is the perfect way to use up leftover ham for a weeknight dinner. It's creamy, comforting, and quick-and-easy.
Provided by lutzflcat
Categories Main Dish Recipes Pork Ham
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
- Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
- Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 71.3 g, Cholesterol 42.6 mg, Fat 17.6 g, Fiber 4.8 g, Protein 28.9 g, SaturatedFat 6.3 g, Sodium 1042 mg, Sugar 6.3 g
ONE POT CREAMY BEEF AND VEGGIE PASTA RECIPE BY TASTY
Here's what you need: ground beef, salt, pepper, italian seasoning, spinach, garlic, beef stock, heavy cream, medium zucchinis, green beans, broccoli, fusilli pasta, parmesan cheese
Provided by Melissa Demarijan
Categories Dinner
Yield 5 servings
Number Of Ingredients 13
Steps:
- Add ground beef to pot on medium high heat and season with salt, pepper and Italian seasoning and cook until browned.
- Add in spinach, garlic, and additional salt and pepper and cook until spinach is wilted.
- Add the beef stock and bring to a boil until all sides are bubbling. Then, add ½ cup of heavy cream and stir.
- Add the zucchini, green beans, broccoli and pasta and stir until incorporated.
- Cook for 15 minutes or until pasta is cooked and the sauce is thickened, stirring occasionally. If the pasta cooks too soon increase the heat a little and stir until the sauce thickens.
- Turn off the heat, add ¼ cup heavy cream and stir for a creamier sauce. Remove pot from heat and serve with Parmesan.
Nutrition Facts : Calories 858 calories, Carbohydrate 89 grams, Fat 37 grams, Fiber 5 grams, Protein 35 grams, Sugar 16 grams
ONE-POT CREAMY TOMATO PASTA
Here's a vegan creamy tomato pasta recipe with tons of fresh sauteed vegetables. The spicy tomato sauce with sweet sun-dried tomatoes is the highlight of this dish. It's the perfect meal for when you just don't feel like cooking. -Michelle Miller, Sunkissed Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a blender, puree drained cashews and next 7 ingredients until smooth; mix in crushed red pepper flakes if desired. Set aside., In a Dutch oven or large skillet, heat oil over medium heat. Add onion; cook and stir until browned, 4-5 minutes. Stir in garlic; cook 1 minute longer. Add asparagus, Broccolini and carrots; cook until tender, 10-12 minutes. Remove from pan; set aside. , In same pan, add tomato mixture and cook for 2 minutes. Add water, sun-dried tomatoes and pasta. Bring to a boil; reduce heat and simmer until pasta is al dente, 10-12 minutes, adding additional water as necessary, stirring occasionally. Stir in cooked vegetables and toss to coat. Serve immediately.
Nutrition Facts : Calories 500 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 72g carbohydrate (13g sugars, Fiber 10g fiber), Protein 10g protein.
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