Pasta Gratin With Pesto And Veggies Recipes

PASTA GRATIN WITH PESTO AND VEGGIES

Steps:

• In a saucepan with boiling salted water, cook penne for about 10 minutes or until al dente. Drain and set aside.
• In the saucepan, heat oil at medium heat. Add onions, carrots, cauliflower, salt and pepper. Cook, stirring from time to time, for about 5 minutes or until veggies are tender but still crunchy. Add the reserved penne and pesto, stir to coat well.
• In a bowl, with a whisk, mix eggs and cottage cheese. Add to the preparation of pasta and stir to coat well.
• Put the preparation in an oven-dish that contains 2 L (8 cups) or in 4 oven-dish that contain 500 ML (2 cups) each. Press slightly. (You can prepare the gratin until this step and cover it. It will be good until the next day in the fridge and up to 2 weeks in the freezer. Let defrost before cooking and add 10 minutes to the cooking time.) Cover with slices of tomatoes and sprinkle with parmesan cheese. Cook in the preheated oven of 375 F for about 30 minutes or until preparation is golden and bubbling.

PENNE AND VEGETABLE GRATIN

Steps:

• In a 4-quart kettle bring 3 quarts salted water to a boil. Add pasta and cook, stirring occasionally, 8 minutes. (Pasta will cook more when baked.) Drain pasta in a colander and rinse well under cold water. Drain pasta well and in a 2- to 2 1/2-quart gratin dish or other shallow baking dish toss pasta with zucchini, tomatoes, Fontina, and herbs.
• Preheat oven to 400°F.
• Make sauce:
• In a large heavy saucepan cook garlic and red pepper flakes in butter over moderately low heat, stirring, 2 minutes. Add mushrooms and salt to taste and cook over moderate heat, stirring, until mushrooms are tender and give off their liquid. Add flour and cook, stirring, 2 minutes. Add tomato paste, milk, nutmeg, and salt and pepper to taste and bring to a boil, whisking. Simmer sauce, whisking, 30 seconds.
• Pour sauce evenly over pasta mixture and shake gratin dish gently to coat pasta mixture with sauce.
• Make topping:
• In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
• Sprinkle topping over pasta mixture and bake in middle of oven 30 minutes. Cool gratin 10 minutes before serving.

PASTA WITH FRESH VEGETABLES

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.

VEGETABLE PESTO PASTA

Steps:

• Make the pesto by pureéing the basil through garlic in a blender or food processor; slowly add the 1/2 cup olive oil, blending until smooth.
• Heat the 1 Tbs oil in a skillet over medium heat and sauté the asparagus, beans and zucchini about 10 minutes, stirring often, until cooked but not limp.
• Add 1 cup of the pesto, stir thoroughly, and cook until heated thru.
• Toss the pasta with the pesto-vegetable mixture and serve.

PASTA WITH VEGETABLES

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.

LINGUINE WITH ROASTED VEGETABLES AND PESTO

Steps:

• Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange onion pieces in baking dish. Bake 10 minutes. Add bell peppers and mushrooms to onions; spray with cooking spray and sprinkle with salt. Bake 15 minutes. Stir in tomatoes. Bake about 5 minutes longer or until vegetables are tender.
• Meanwhile, cook and drain linguine as directed package.
• Stir pesto into roasted vegetables. Place linguine on large serving platter. Top with vegetable mixture and cheese.

RAINBOW VEGGIE AND PESTO TART RECIPE BY TASTY

Steps:

• Combine the basil, pine nuts, Parmesan, garlic, ½ cup (120 ml) of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.
• Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons.
• Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.
• Preheat the oven to 350°F (180°C).
• Grease a 9-inch (23 cm) tart dish with butter using a piece of parchment paper.
• Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.
• Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking.
• Parbake the crust for about 15 minutes, until the puff pastry starts to cook.
• Carefully lift the parchment paper to remove the rice (save for using in other recipes or discard). Increase the oven temperature to 400°F (200°C).
• Spread the ricotta pesto mixture evenly on the bottom of the tart.
• Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.
• Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.
• Bake for 35-40 minutes, until the veggies are tender.
• Let cool for a few minutes.
• Slice and serve.
• Enjoy!