ROASTED VEGETABLE PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.
ROASTED VEGETABLE PASTA
Zucchini, bell pepper and onion combine to create a delicious medley of flavor and color in this healthy vegetable pasta dish.
Provided by EatingWell Test Kitchen
Categories Healthy Spaghetti Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F. Put a large pot of lightly salted water on to boil.
- Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.
- Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.
- Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with the tomatoes. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Serve, passing feta cheese separately.
Nutrition Facts : Calories 307.1 calories, Carbohydrate 50.4 g, Cholesterol 11.1 mg, Fat 8.4 g, Fiber 8.7 g, Protein 11.6 g, SaturatedFat 2.7 g, Sodium 223.8 mg, Sugar 6.8 g
PASTA WITH ROASTED VEGETABLES AND CREAM CHEESE
I was trying to make something easy for dinner and use up some things in the fridge. This is what I came up with and it actually turned out pretty well.
Provided by Jmommy209
Categories < 60 Mins
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- Slice peppers, onion and carrots.
- Toss with garlic, olive oil, salt, pepper and basil.
- Roast in a 375 degree oven for 45 min.
- Remove and set aside to cool.
- Boil pasta until al dente, drain (reserve 1/4 cup cooking water), set aside.
- In a large pan, melt butter, add bacon and cook until browned - 6 minutes or so.
- Add cream cheese, cream and roasted vegetables, stir until cream cheese is almost melted.
- Add pasta and parmesan.
- Stir together.
PASTA TART WITH ROASTED SEASONAL VEGETABLES
Provided by Marian Burros
Categories dinner, casseroles, pastas, main course
Time 2h10m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- In a large pot, cook the pasta until it is al dente. Drain and rinse.
- Cut pasta into three 9-inch circles to fit into a 9-inch removable bottom tart pan. Brush with olive oil; set aside.
- Preheat oven to 350 degrees.
- Scrub eggplant; do not peel. Slice into 1/4-inch thick rounds and arrange in single layer in a baking dish.
- Heat 2 tablespoons of the olive oil and saute mushrooms until lightly golden brown. Season with salt and pepper. Set aside.
- Add the remaining 2 tablespoons of oil to pan and saute onions and garlic until soft and golden but not brown. Season with salt and pepper, thyme, oregano and pepper flakes.
- Gently stir in mushrooms.
- Place mixture evenly over the eggplant rounds and bake at 350 degrees for about 30 minutes, until eggplant is very soft and onion mixture is lightly browned. Check occasionally so onions do not burn. If they brown too rapidly, cover pan with foil.
- Coarsely chop roasted eggplant rounds and stir them.
- Roast peppers either under broiler or over open flame until the skins are charred.
- Place hot peppers in plastic bag and allow to sweat, making skin easier to remove.
- Peel peppers, cut in half, remove seeds and stems. Try to clean peppers without running them under water, which removes some of the flavor.
- Toss peppers with salt, pepper and 1 tablespoon oil and cut into julienne strips.
- Stir in tomatoes and basil.
- Arrange one of pasta circles in bottom of tart pan.
- Arrange a layer of eggplant-mushroom mixture on pasta, and cover with second pasta circle. Arrange pepper mixture evenly over second circle and top with remaining circle.
- Wrap tart in plastic and place in a baking dish. Place another tart pan or skillet on top of wrapped tart and place a sack of flour or something similar in it to weigh down. Refrigerate for 3 hours or overnight.
- To serve, slice while still cold, then allow to return to room temperature - about one hour. Decorate with basil leaves and sprinkle with pine nuts.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 667 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED VEGGIE PASTA
"My sister gave me this recipe years ago and it has become a favorite make-ahead and company meal. For a heartier dish, pair it with ham and dinner rolls." - Robyn Baney, Lexington Park, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°., Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper to the pasta. Stir in vegetable mixture. , Transfer to a greased 13x9-in. baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 263 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 273mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g 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
ROASTED VEGGIE PASTA
Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta.
Provided by Bob McDonald
Categories World Cuisine Recipes European Italian
Time 30m
Yield 3
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
- In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 66.7 g, Cholesterol 6.2 mg, Fat 14.6 g, Fiber 6.2 g, Protein 16.8 g, SaturatedFat 3 g, Sodium 213.1 mg, Sugar 7.1 g
PASTA WITH ROASTED VEGETABLES, TOMATOES AND BASIL
Provided by Lynda Hotch Balslev
Categories Pasta Tomato Vegetable Vegetarian Basil Eggplant Bell Pepper Butternut Squash Healthy Bon Appétit Switzerland
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash and butternut squash in prepared pan. Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Bake until vegetables are tender and beginning to brown, stirring occasionally, about 25 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
- Combine pasta, roasted vegetables, tomatoes and basil in large bowl. Add remaining 2 tablespoons oil, vinegar and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on serving platter. Sprinkle with Parmesan cheese and serve.
PASTA WITH PAN-ROASTED VEGETABLES
From the www.cookscountry.com website. "This simple pasta dish comes together quickly for a fast weeknight meal. Here's what we discovered: Test Kitchen Discoveries One pound of quartered white or cremini mushrooms can be substituted for the portobellos. After adding the mushrooms, peppers, and onion to the skillet, cover it-this creates a gentle steaming effect and produces nicely browned, tender vegetables. Liberally season the water in which the pasta is cooked; otherwise it will taste bland. The ruffled nooks and crannies of campanelle pasta (also called belliflowers) work great here, but fusilli or penne is an acceptable substitute.
Provided by senseicheryl
Categories Penne
Time 22m
Yield 4 bowls of pasta, 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring 4 quarts water to boil in large pot. Heat 3 tablespoons oil in large skillet over medium-high heat until shimmering. Add mushrooms, peppers, onion, 3 tablespoons vinegar, 1 teaspoon salt, and ½ teaspoon pepper to skillet and cook covered, stirring occasionally, until vegetables begin to soften, about 5 minutes. Uncover and continue to cook, stirring occasionally, until vegetables are tender and browned around edges, 10 to 12 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- While vegetables are cooking, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve ½ cup cooking water, drain pasta, and return to pot. Add cooked vegetables, remaining oil, and remaining vinegar to pot with pasta and toss to combine, adding reserved pasta water as needed. Stir in tomatoes and basil and season with salt and pepper. Serve.
Nutrition Facts : Calories 639.5, Fat 19.2, SaturatedFat 2.8, Sodium 17.5, Carbohydrate 99.6, Fiber 7.8, Sugar 9.2, Protein 18.8
More about "pasta with pan roasted vegetables recipes"
PASTA WITH PAN-ROASTED VEGETABLES - COOK'S COUNTRY
From cookscountry.com
Servings 4Category Main Courses, Weeknight
PASTA WITH ROASTED VEGETABLES RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 1 hrCategory EntreesCalories 684 per serving
- Set a rimmed baking sheet or large roasting pan on the middle oven rack and preheat the oven to 500˚F (260˚C).
- Bring a large pot of water to a boil. In a small dish, combine 1 tablespoon boiling water with the saffron and set aside. Add the salt to the pot. Add the cauliflower, onions, carrots, and squash to the pot and cover until it returns to a boil. Uncover and cook the vegetables for 2 minutes. Using a slotted spoon, transfer the vegetables to a colander to drain, reserving the cooking water.
- In a large bowl, toss the blanched vegetables with the chickpeas, cherry tomatoes, wine, oil, garlic, cumin, red pepper flakes, thyme, if using, and saffron with its soaking liquid. Transfer the mixture to the hot pan in the oven and roast for 15 minutes, stirring midway through the cooking time, until the vegetables are tender and lightly caramelized.
- While the vegetables are roasting, return the pot of water to a boil. Add the pasta and cook until al dente. Drain well and transfer to a wide serving bowl. Remove the vegetables from the oven and discard the thyme. Toss the vegetables with the pasta and season with salt and pepper. Garnish with Parmesan and parsley, if using, and serve immediately.
ROASTED VEGETABLE PASTA RECIPE | MYRECIPES
From myrecipes.com
ROASTED VEGETABLE PASTA WITH PANCETTA - GIRL GONE GOURMET
From girlgonegourmet.com
PASTA WITH ROASTED VEGETABLES RECIPE - RECIPETIPS.COM
From recipetips.com
ROASTED VEGETABLE PASTA - THEMEDITERRANEANEATS.COM
From themediterraneaneats.com
PASTA W/ GARLIC ROASTED VEGETABLES & (THE EASIEST) …
From butterwithasideofbread.com
SUMMER PASTA PRIMAVERA - ONCE UPON A CHEF
From onceuponachef.com
MEDITERRANEAN ROASTED VEGETABLE PASTA - SPRINKLES AND …
From sprinklesandsprouts.com
ROASTED VEGETABLE PASTA - HEALTHY LITTLE FOODIES
From healthylittlefoodies.com
PASTA WITH ROASTED VEGETABLES - GOOD HOUSEKEEPING
From goodhousekeeping.com
30 VEGETABLE PASTA RECIPES TO MAKE FOR DINNER | MYRECIPES
From myrecipes.com
ROASTED VEGETABLE PASTA RECIPE - BUILD YOUR BITE
From buildyourbite.com
ROASTED VEGETABLE PASTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
PAN ROASTED VEGETABLES WITH SAUCE - BOWL ME OVER
From bowl-me-over.com
ROASTED VEGETABLE PASTA PRIMAVERA - THE SKINNYISH DISH
From theskinnyishdish.com
PASTA WITH ROASTED VEGETABLES | PETA
From peta.org
PASTA PRIMAVERA WITH ROASTED VEGETABLES - LITTLE BROKEN
From littlebroken.com
QUICK & EASY ROASTED VEGETABLE PASTA - ERREN'S KITCHEN
From errenskitchen.com
PASTA PRIMAVERA WITH ROASTED VEGETABLES STORY - LITTLE BROKEN
From littlebroken.com
ROASTED VEGETABLE FETA PASTA - SPEND WITH PENNIES
From spendwithpennies.com
EASY VEGETABLE BAKED PASTA - INSPIRED TASTE
From inspiredtaste.net
BAKED PASTA WITH RICOTTA AND ROASTED VEGETABLES - BEYOND KIMCHEE
From beyondkimchee.com
ROASTED VEGETABLE PASTA - VEGGIES DON'T BITE
From veggiesdontbite.com
PASTA WITH PAN-ROASTED VEGETABLES RECIPE | KEEPRECIPES: YOUR …
From keeprecipes.com
ROASTED VEGETABLE PASTA: AN EASY WEEKNIGHT DINNER - SHE LOVES …
From shelovesbiscotti.com
OVEN ROASTED VEGETABLES (ONE PAN) - ONE POT RECIPES
From onepotrecipes.com
ITALIAN PAN ROASTED VEGETABLE PASTA - HEALTHY DECISIONS
From healthy-decisions.com
SHEET PAN PASTA SALAD WITH FETA & ROASTED VEGETABLES
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love