Pasta Shells With Summer Vegetable Sauce Recipes

RUSTIC SUMMER VEGETABLE PASTA

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.

PASTA SHELLS WITH ROASTED VEGETABLES

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 ROASTED SUMMER VEGETABLES AND BASIL

Steps:

• Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
• Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.
• Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.

PASTA SHELLS WITH SUMMER VEGETABLE SAUCE

Steps:

• Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until lightly browned, about 4 minutes. Add eggplant, bell pepper, and remaining 2 tablespoons oil and cook, stirring occasionally, until eggplant begins to soften, about 5 minutes. Add zucchini, tomatoes, garlic, thyme sprigs, salt, and pepper and simmer briskly, uncovered, stirring occasionally, 15 minutes. Season with salt and discard thyme sprigs.
• While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente.
• Meanwhile, sprinkle parsley and chopped thyme on a small plate. Roll goat cheese log in herbs to coat well.
• Drain pasta and transfer to a large shallow bowl. Spoon sauce over pasta and serve topped with slices of goat cheese.

PASTA WITH GRILLED SUMMER VEGETABLES

Steps:

• Light a charcoal fire. Grill the peppers whole until the skin is charred on all sides. Remove and place in a paper bag. Close the bag and let the peppers cool. Cut the peppers in half and remove the seeds. Peel the skin and slice the peppers into thin strips.
• Meanwhile, slice the summer squash and eggplant in thin strips, lengthwise. Brush with olive oil, season with salt and pepper and grill on both sides until lightly browned. Cut plum tomatoes in half and grill skin side down until lightly browned and barely soft. Slice onions in rings, brush with oil and grill until browned.
• Bring six quarts salted water to a boil. Heat a tablespoon of olive oil in a skillet. Add the tomatoes, garlic and thyme and cook for a few minutes until they start to form a sauce. When the vegetables are cool enough to handle, cut them in thin strips. Add them to the sauce and simmer for about five minutes. Meanwhile, cook the pasta until al dente. Drain and toss with the vegetables. Season and garnish with the basil leaves, snipped into strips with a pair of scissors. Serve the cheese separately.

PASTA WITH VEGETABLE SAUCE

Steps:

• Clean, rinse and chop the vegetables.
• Coat the chopped eggplants with half tablespoon oil and black pepper; bake them uncovered for 10 minutes.
• Sauté the onion with oil; add all ingredients except the eggplant and crushed hot pepper; cook the vegetables for 10 minutes;.
• Add the eggplant, crushed hot pepper; cook for five minutes and remove from heat.
• Boil the spaghettis for 6-7 minutes and strain; serve it hot with the vegetable sauce.

VEGETABLE-FILLED SHELLS WITH TOMATO SAUCE

Steps:

• Toss the zucchini with salt; transfer to a colander set over a bowl.
• Place a saucer on top of the zucchini and weight with something heavy; let stand 30 minutes.
• Rinse with cool water; drain and squeeze dry; blot with paper towels to remove excess moisture.
• Cook pasta shells in lots of boiling salted water until barely cooked, about 7 minutes.
• Transfer with a slotted spoon to a bowl of cool water; let stand until ready to use.
• Melt butter in a skillet; add in zucchini, broccoli, mushrooms, carrot, and scallions; saute until veggies are crisp-tender, about 5 minutes; season with salt and pepper.
• In a big bowl, combine the ricotta, 1 cup mozzarella, egg, basil, and parmesan cheese; add in the vegetables; stir to combine.
• Preheat oven to 350°; lightly butter a 13x9 inch baking dish.
• Drain the shells; carefully invert on paper towels to blot dry.
• Fill shells with the stuffing mixture, distributing evenly.
• Arrange shells in prepared dish; cover with foil and bake 30 minutes.
• Uncover and sprinkle each shell with some of the remaining mozzarella; bake uncovered, 15 minutes, or until cheese is browned and bubbly.
• Serve the stuffed shells with some of the tomato sauce spooned over each serving.