Pasta Bake With Peas Carrots And Tomatoes Recipes

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PASTA WITH TOMATO AND PEAS



Pasta with Tomato and Peas image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

1 pound linguine
3 tablespoons extra-virgin olive oil
3 shallots, chopped
2 garlic cloves, minced
1 carrot, diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons tomato paste
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan
1/4 cup grated Romano

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
  • Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.

PASTA BAKE WITH PEAS, CARROTS AND TOMATOES



Pasta Bake with Peas, Carrots and Tomatoes image

A variety of delish veggies (including sweet cherry tomatoes!) give this creamy pasta dish gorgeous color and delish flavor.

Provided by My Food and Family

Categories     Pasta

Time 50m

Yield 8 servings

Number Of Ingredients 10

3 cups rigatoni pasta, uncooked
2 carrots, cut into 1/4-inch rounds
1 Tbsp. olive oil
1 onion, chopped
1 cup halved cherry tomatoes
1/2 cup fat-free reduced-sodium chicken broth
3/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup frozen peas
1/4 cup dry bread crumbs
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 400ºF.
  • Cook pasta as directed on package, omitting salt and adding carrots to the boiling water for the last 5 min.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook 2 min. Add tomatoes; cook 2 min., stirring occasionally. Stir in broth and cream cheese spread; cook 2 min. or until cream cheese is melted. Stir in peas.
  • Drain pasta and carrots. Add to mixture in skillet, stirring to coat. Spoon into 2-qt. baking dish. Combine bread crumbs and Parmesan in small bowl; sprinkle over pasta mixture.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g

PASTA PRIMAVERA WITH CARROTS, BELL PEPPERS AND SQUASH



Pasta Primavera with Carrots, Bell Peppers and Squash image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 8.8-ounce package egg fettuccine
2 tablespoons unsalted butter
3 carrots, thinly sliced
2 orange bell peppers, sliced
1 small yellow squash, halved lengthwise and thinly sliced
1 Fresno chile pepper, thinly sliced (remove seeds for less heat)
1 clove garlic, thinly sliced
1 teaspoon finely chopped fresh thyme
2 teaspoons sherry vinegar
Freshly ground pepper
3/4 cup heavy cream
1/3 cup grated parmesan cheese, plus more for topping
1 1/2 cups yellow cherry or grape tomatoes, halved or quartered if large

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the carrots, bell peppers, squash, chile, garlic, thyme and vinegar; season with 1/2 teaspoon salt and a few grinds of pepper. Reduce the heat to medium low; cover and cook, stirring halfway through, until the vegetables are very tender, about 20 minutes.
  • Add the heavy cream to the skillet; bring to a simmer. Gradually stir in the parmesan until just melted, about 1 minute. Add the tomatoes.
  • Increase the heat to medium and add the pasta and the reserved cooking water. Cook, tossing, until coated, about 2 minutes; season with salt and pepper. Top with more parmesan.

DELUXE HAM CASSEROLE



Deluxe Ham Casserole image

This is as good as comfort food gets. My family would have this every night of the week if I let them!

Provided by Extropian

Categories     Main Dish Recipes     Pork     Ham

Time 1h

Yield 8

Number Of Ingredients 14

3 cups elbow macaroni
cooking spray
1 tablespoon butter
1 cup cubed ham
1 cup chopped onion
1 tablespoon minced garlic
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of celery soup
1 cup frozen peas
1 cup milk
½ cup sour cream
½ teaspoon onion powder
½ teaspoon garlic powder
1 (6 ounce) can French-fried onions, crushed

Steps:

  • Bring a large pot of salted water to boil. Stir in the macaroni. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a 9x13-inch baking dish with cooking spray.
  • Melt butter in a large skillet over medium-high heat. Cook and stir ham and onion in melted butter until onion is tender, about 5 minutes.
  • Stir garlic into ham mixture and cook for about 2 minutes more; remove skillet from heat.
  • Mix cooked pasta, Cheddar cheese, cream of celery soup, peas, milk, sour cream, onion powder, and garlic powder into the ham mixture until well mixed.
  • Transfer pasta mixture to the prepared baking dish.
  • Bake in the preheated oven until cheese is melted, about 25 minutes. Sprinkle French-fried onions atop casserole and bake until golden, about 5 minutes more.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 48.5 g, Cholesterol 55.9 mg, Fat 30.5 g, Fiber 2.7 g, Protein 18.6 g, SaturatedFat 13.8 g, Sodium 916 mg, Sugar 5.1 g

SWEET PEAS AND CARROTS IN A TOMATO SAUCE



Sweet Peas and Carrots in a tomato sauce image

Make and share this Sweet Peas and Carrots in a tomato sauce recipe from Food.com.

Provided by Nye McClelland

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
3 medium carrots, scrubbed and diced
1 small diced onion
1 1/2 cups tomato sauce
1 freshly-squeezed lemon
2 cups frozen sweet peas
4 cloves garlic, chopped
salt and pepper
1/2 teaspoon dill weed

Steps:

  • In a pot heat olive oil and add the carrots.
  • Saute carrots for about 6 min on a med-high heat.
  • Then add the onions and saute until the onions are slightly soft.
  • In sequence add in the remaining ingrediants to the pot and bring to a boil, then lower to a low heat and simmer until carrots are tender.
  • Sever with a side of pasta or over rice.

Nutrition Facts : Calories 145.1, Fat 4, SaturatedFat 0.6, Sodium 518.2, Carbohydrate 23.8, Fiber 7.1, Sugar 11.3, Protein 6.1

CREAMY PEAS-N-CARROTS CASSEROLE



Creamy Peas-n-carrots Casserole image

Carrots, peas, and onions get together in this creamy, cheesy casserole. What a delicious way to eat your veggies!!

Provided by TGirl

Categories     Vegetable

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

12 carrots, sliced
1 large onion, cut into 1/4 inch slices
2 cups frozen peas
6 ounces shredded cheddar cheese
4 tablespoons butter, divided
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 1/2 cups milk
25 butter flavored crackers, crushed

Steps:

  • Place carrots in a saucepan with a small amount of water, cover, and cook for 6 minutes over medium heat.
  • Add onions, bring to a boil, and then reduce heat.
  • Cover pan and allow to simmer for 5 minutes and then drain.
  • Add peas to carrots and toss.
  • In a shallow 3 quart baking dish, add 4 cups of vegetables, sprinkle with cheddar cheese, and top with remaining vegetables.
  • In a saucepan, melt 1 tablespoon of butter over medium heat, then stir in flour, nutmeg, salt, and pepper.
  • Gradually add milk, stirring constantly.
  • Bring milk to a boil, and stir for 2 minutes.
  • Pour milk mixture over vegetables.
  • Put remaining 3 tablespoons of butter and cracker crumbs in a skillet, cook and stir over medium heat until toasted.
  • Sprinkle crackers over casserole, and bake at 350 degrees for 30 to 40 minutes.

Nutrition Facts : Calories 219.3, Fat 12.8, SaturatedFat 7, Cholesterol 32.2, Sodium 474, Carbohydrate 19.1, Fiber 3.1, Sugar 4.8, Protein 7.9

SEVEN LAYER CASSEROLE



Seven Layer Casserole image

Tasty and filling, this is a wonderful 'got everything in the house' recipe!! This recipe is very versatile. I have substituted many different ingredients like yams, corn and even cheese soup. It all comes out yummy!

Provided by ZAAVAN

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 5

Number Of Ingredients 9

½ cup uncooked long-grain white rice
3 potatoes, sliced
1 onion, sliced into rings
2 carrots, cut into 1 inch pieces
1 (15 ounce) can green peas, with liquid
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can water
1 pound pork sausage, sliced and browned
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a lightly greased 9x13 inch baking dish layer the rice, potatoes, onion, carrots, peas, tomato soup with water, and sausage. Salt and pepper to taste.
  • Bake covered at 350 degrees F (175 degrees C) for 45 minutes, or until fork tender. Remove cover for last 5 minutes of baking.

Nutrition Facts : Calories 672.3 calories, Carbohydrate 63 g, Cholesterol 64.2 mg, Fat 38.4 g, Fiber 7.8 g, Protein 19.1 g, SaturatedFat 13.5 g, Sodium 1366 mg, Sugar 6.2 g

WHITE BEAN PRIMAVERA



White Bean Primavera image

Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.

Provided by Sarah DiGregorio

Categories     dinner, lunch, weeknight, beans, main course, side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

3 tablespoons unsalted butter
1 medium to large zucchini, cut in half lengthwise and sliced into ½-inch thick semicircles
Kosher salt (such as Diamond Crystal)
8 ounces asparagus (about ½ large bunch) or green beans, or a mix, cut into 1-inch lengths
1 carrot, peeled, then shaved into strips with a peeler
5 garlic cloves, finely chopped
1 cup fresh or frozen peas (no need to thaw)
2 scallions, green and white parts, sliced
1/2 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
Black pepper
3 (15-ounce) cans butter beans or cannellini beans, drained
3/4 cup heavy cream
1 tablespoon lemon juice (from about 1/2 large lemon), plus more to taste
2 ounces grated Parmesan (about ½ cup), plus more for serving
1 tablespoon Dijon mustard
1/2 cup toasted slivered almonds or pine nuts
Fresh basil leaves, torn, for garnish

Steps:

  • Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
  • Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
  • Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.

PASTA SALAD WITH TOMATOES AND PEAS



Pasta Salad with Tomatoes and Peas image

Categories     Salad     Pasta     Tomato     Vegetable     Side     Quick & Easy     Pea     Summer     Healthy     Gourmet

Yield Serves 10 to 12

Number Of Ingredients 11

1/3 cup white-wine vinegar
2 tablespoons water
2 teaspoons salt
1/2 teaspoon sugar
2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried, crumbled
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup olive oil
1 pound medium pasta shells
1/2 pound shelled fresh or frozen peas (about 1 1/2 cups), boiled until tender and drained
2 pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved
1/2 cup shredded fresh basil leaves

Steps:

  • In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.

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