PASTA SHELLS WITH ROASTED VEGETABLES
Provided by Robin Miller : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary. Toss to coat vegetables with oil and herbs. Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking. Remove vegetables from oven and set aside.
- Meanwhile, cook pasta according to package directions, drain, and return to cooking pot. Stir in roasted vegetables and roasted red peppers.
- Whisk together chicken broth, vinegar, mustard, salt, and pepper. Pour mixture over pasta and toss to coat. Stir in basil. Spoon mixture into shallow bowls and sprinkle Parmesan over top.
PASTA WITH VEGETABLES
You can include almost any vegetables you have in your fridge in this recipe. It is popular even with those who normally scorn vegetarian food.
Provided by Danielle
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
- Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
- While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
- Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.
Nutrition Facts : Calories 516.4 calories, Carbohydrate 72.5 g, Fat 19.7 g, Fiber 6 g, Protein 13 g, SaturatedFat 2.8 g, Sodium 44.4 mg, Sugar 6.5 g
VEGETABLE NOT-SAGNA PASTA TOSS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a pot of water to a boil for pasta. Salt boiling water and cook pasta to al dente. Heads up: reserve a ladle of the hot cooking water just before you drain pasta.
- Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions. Place defrosted spinach in a clean kitchen towel and wring out the liquid.
- Heat a deep skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms. Cook 2 to 3 minutes then add onions and garlic to the pan. Season the vegetables with salt and pepper. When the onions are tender, about 5 minutes, add defrosted spinach, separating into small bits as you handle it, and the roasted red peppers and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining 1 tablespoon of extra-virgin olive oil and the butter. When the butter melts into extra-virgin olive oil, add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Slide vegetables back into sauce.
- Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water. Stir to combine then add in a couple of handfuls of grated cheese.
- Drain pasta and toss with cheeses. Add half the vegetables and sauce to pasta and toss to combine. Tear or shred basil and toss into pasta. Adjust seasonings. Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table.
PASTA TOSS WITH VEGETABLES
Broccoli florets, shredded carrots and cubed mozzarella are combined with your favorite pasta. The mixture is then tossed with a flavorful oil, mustard, and vinegar dressing.
Provided by Rebecca Coste
Number Of Ingredients 15
Steps:
- Boil water and salt in a large stock pot. Cook pasta in boiling water until tender but still firm (al dente), about 10 minutes. Drain and toss with vegetable oil in a large bowl. Cool to room temperature, stirring occasionally.
- Cook broccoli in steamer for 2 to 3 minutes until just tender. Quickly cool in ice water and drain.
- In a bowl, combine cooked pasta, broccoli, carrots and cheese. Mix thoroughly. Spread about 3 pounds of mixture in 13x9x2-inch pans. For 50 servings, use 4 pans.
- In a bowl, whisk together mustard, vinegar, granulated garlic, chives, basil, sugar, salt and pepper. Continue to whisk while slowly adding 2 cups oil.
- Pour dressing over pasta and vegetables and mix thoroughly.
Nutrition Facts : ServingSize 0.5 cup, Calories 216 kcal, Carbohydrate 15.1 g, Protein 8.9 g, Fat 13.6 g, SaturatedFat 3.1 g, Cholesterol 7 mg, Sodium 263 mg, Fiber 1.8 g
PASTA AND VEGETABLE TOSS
Make and share this Pasta and Vegetable Toss recipe from Food.com.
Provided by KGCOOK
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook fetuccini according to package directions and drain keep warm.
- In large skillet, cook onion, garlic, Italian seasoning in oil till tender.
- Add water, bouillon and vegetables.
- Cover and simmer 5 to 7 minutes until vegetables are tender-crisp.
- Toss with hot fetuccini.
- Serve immediately.
- Refrigerate leftovers.
Nutrition Facts : Calories 407.6, Fat 6.5, SaturatedFat 0.9, Cholesterol 82.9, Sodium 64.2, Carbohydrate 72.2, Fiber 2.2, Sugar 4.2, Protein 17.1
GARDEN VEGETABLE & PASTA TOSS
Fresh garden vegetables bring a homemade taste to this unique low-calorie recipe.
Provided by Land O'Lakes
Categories Vegetable Pasta and noodles Main Course
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions. Add summer squash and zucchini during last 4 minutes of cooking time. Drain. Return to pan.
- Stir in Light Butter with Canola Oil, fresh dill, lemon juice, salt and pepper. Remove from heat.
- Add tomatoes; toss lightly to coat. Serve with Parmesan cheese, if desired.
Nutrition Facts : Calories 160 calories, Fat 4.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 170 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Sugar grams, Protein 6 grams
FIVE INGREDIENT PASTA TOSS
Pasta is tossed with white beans, roasted tomatoes, fresh basil, and a garlic infused olive oil. Serve with crusty bread to soak up the sauce and any leftover garlic olive oil. This isn't a hot pasta dish so it's perfect for summer.
Provided by elsaw
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the olive oil and garlic in a small bowl. Set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.
Nutrition Facts : Calories 428.5 calories, Carbohydrate 63.7 g, Fat 15.8 g, Fiber 8 g, Protein 14.6 g, SaturatedFat 2.2 g, Sodium 662.4 mg, Sugar 5.3 g
SUMMER VEGETABLE PASTA TOSS
Fresh basil and cilantro are the finishing touches on a glorious veggie-pasta toss that stars peppers, squash, zucchini and sweet corn from the cob.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 6 servings.
Number Of Ingredients 13
Steps:
- Blend milk, cream cheese and hot sauce in blender until well blended. Cook spaghetti as directed on package.
- Meanwhile, heat oil in large skillet on medium heat. Add onions; cook and stir 5 min. Add remaining vegetables; cook and stir 8 min. or until crisp-tender. Stir in cream cheese mixture; cook 5 min. or until heated through, stirring frequently.
- Drain spaghetti; place in large bowl. Add 3/4 cup cheddar and 1/2 the herbs; toss until melted. Top with vegetable mixture, remaining cheddar and herbs.
Nutrition Facts : Calories 530, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 70 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g
CREAMY VEGETABLE BOW TIE TOSS
You can use any kind of pasta for this creamy toss that bursts with colorful veggies. It's been a mainstay for about 10 years now and is perfect for potlucks. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute vegetables in butter for 5 minutes. Stir in broth; cook for 3 minutes or until vegetables are crisp-tender. , In a small bowl, combine the sour cream, dip, cheese, parsley, basil and salt; stir into skillet and heat through. Drain pasta; add to the skillet and toss to coat.
Nutrition Facts : Calories 253 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 324mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
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