Pasta With Tender Vegetables Recipes
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
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
I really enjoyed this simple dish - leftovers also worked out great for lunch the next day. Recipe source: Bon Appetit (November 2007)
Provided by ellie_
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta in boiling water, according to package directions, drain (reserving 1 cup or so of the cooking water).
- While pasta is cooking, melt 1/4 cup butter in skillet over medium high heat.
- Add squash and cook for 6-10 minutes or until almost tender.
- Stir in mushrooms, marjoram and remaining butter (I really think this butter can be cut down considerably and still come out wonderful); sautéing for another 8-10 minutes or until mushrooms are soft and squash is tender.
- Stir in spinach, cooking 2-4 more minutes.
- Stir in 1/2 cup of cheese.
- In a large bowl toss pasta with vegetables, adding some of the reserved pasta water if necessary.
- Sprinkle with remaining cheese, toss.
Nutrition Facts : Calories 608.9, Fat 30.9, SaturatedFat 18.1, Cholesterol 142, Sodium 548.4, Carbohydrate 65.7, Fiber 4, Sugar 3.7, Protein 20.5
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