Pasta And Veggies In Garlic Sauce Recipes
PASTA AND VEGGIES IN GARLIC SAUCE
Big garlic flavor and a little heat from red pepper flakes help perk up this fresh-tasting pasta dish recommended by Doris Heath of Franklin, North Carolina.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add garbanzo beans and tomatoes; cook and stir for 2 minutes. Add spinach and salt; cook and stir until spinach is wilted. , Drain pasta; add to vegetable mixture. Sprinkle with Parmesan cheese; toss to coat.
Nutrition Facts : Calories 370 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 432mg sodium, Carbohydrate 62g carbohydrate (0 sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
PASTA WITH FRESH VEGETABLES
Looking for a recipe with summer flavor? This delicious vegetable pasta dish is so easy to prepare and a great way to use up your garden-fresh veggies. It's also hearty and nutritious but still lower in fat and calories! -Laurie Couture, Swanton, Vermont
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.
Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
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
MEAL-PREP GARLIC CHICKEN AND VEGGIE PASTA RECIPE BY TASTY
Here's what you need: olive oil, chicken breast, carrots, zucchini, yellow squash, fresh kale, garlic, whole grain whole wheat rotini pasta, dried oregano, salt, pepper
Provided by Mercedes Sandoval
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
- Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
- Add carrots to skillet and sauté for 2-3 minutes until tender.
- Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
- Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale begins to wilt.
- Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
- Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
- If using plastic tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days.
- Or serve immediately for a family dinner.
- Enjoy!
Nutrition Facts : Calories 888 calories, Carbohydrate 115 grams, Fat 21 grams, Fiber 13 grams, Protein 60 grams, Sugar 10 grams
PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH
Provided by Susan Springob
Categories Garlic Onion Pasta Roast Quick & Easy Dinner Fennel Carrot Summer Bon Appétit South Carolina Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.
- Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes.
- Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.
EASY DELICIOUS GARLIC PASTA WITH VEGGIES
This recipe and variations of it are basically a food group in our house. It's just so versatile and easy (and healthy too) -- you can basically use whatever vegetables you like or have on hand. The saltiness combined with the savouriness of the parmesan cheese just make it so addictive. Half the time I make this, I add the diced tomatoes, and the other half I leave them out -- the original version of this recipe just uses the olive oil and garlic, but the tomatoes are also really nice (depends if you want a pure oil-based sauce or more a very thin marinara sauce - both are great). I use lots of garlic, as it's hard to have too much, but you can adjust to your taste. Also, adjust the oil to your preferred level - I love olive oil, but I can understand people on a diet may want to watch it. You can really use any noodles you like. I started off with spaghetti, but have since used linguine, fettucini, or even short pasta like rigatoni - all of which work very well!
Provided by chefdownunda
Categories One Dish Meal
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare pasta according directions and drain when cooked.
- If you are using diced tomatoes (which I highly recommend for extra flavor), drain the tomatoes of liquid and set aside. If you want the pasta to have a thinner sauce, keep the juice.
- Meanwhile, pour enough olive oil to coat the pasta and whichever vegetables you are using into large pot over high heat.
- Add garlic and onions to pot.
- Cook until garlic takes on a nice golden brown color.
- If you are using diced tomatoes, add them to the mix.
- Quickly add whichever vegetables you are using to pot (I use frozen vegetables just because it's easier and no one seems to notice). If you use all the suggested veggies in the recipe, add them in the order: frozen veggies, capsicum, spinach, spacing out when added so they're all cooked to your liking.
- Cook veggies until heated throughout or tender-crisp.
- At this point, taste the veggie mix and if desired, add basil, salt and pepper to taste (sometimes I leave out pepper and basil), and retaste.
- Add the pasta and toss to coat.
- Serve with grated parmesan cheese on top if desired.
- Enjoy!
Nutrition Facts : Calories 885.8, Fat 33.3, SaturatedFat 5.3, Cholesterol 105, Sodium 546.9, Carbohydrate 125.5, Fiber 11.8, Sugar 17.4, Protein 24.9
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