ASIAN PASTA
This is a great summertime - or anytime - vegetarian side dish.
Provided by Ashley
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- 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 and rinse under cold water to cool.
- Place pasta in a large bowl, and toss with the sesame oil, soy sauce, and cayenne pepper. Add the red bell pepper and cilantro and toss again until well mixed. Cover and refrigerate for one hour. Serve chilled.
Nutrition Facts : Calories 281.2 calories, Carbohydrate 44.3 g, Fat 7.8 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 1.1 g, Sodium 25.1 mg, Sugar 2.8 g
ASIAN TURKEY PATTIES AND VEGETABLES
Make these sweet-and-sour turkey patties in less than 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Grate 1 teaspoon peel from orange. Peel orange; discard peel. Cut orange into thin wedges or slices.
- Mix stir-fry sauce, brown sugar and orange peel.
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook turkey in skillet about 3 minutes on each side or until light brown.
- Move turkey to one side of skillet. Add stir-fry sauce mixture and vegetables to other side of skillet; stir well to coat vegetables with sauce.
- Heat to boiling; reduce heat to medium. Cover and cook 10 to 12 minutes; stirring occasionally, until vegetables are crisp-tender. Stir in orange wedges. Serve turkey topped with vegetable mixture.
Nutrition Facts : Calories 290, Carbohydrate 19 g, Cholesterol 75 mg, Fat 2, Fiber 4 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1840 mg
TURKEY & VEGETABLE PASTA
This recipe freezes beautifully and is a wonderful way to use up leftover holiday turkey and vegetables. -Veronica McCann, Columbus, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 21
Steps:
- Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add celery, onions, broccoli and carrots; cook and stir 10-12 minutes or until onions are tender. Add garlic, parsley, tarragon and seasonings; cook 1 minute longer., Add mushrooms and peas; cook and stir 3-5 minutes or until mushrooms are tender. Stir in turkey, broth, soup, yogurt, cream cheese and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add pasta; toss to combine and heat through. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.
Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 763mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 5g fiber), Protein 21g protein.
PASTA WITH TENDER VEGETABLES
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Prepare selected vegetable. Bring 2 quarts of water to boil in a large kettle. Add salt and pasta to the boiling water. Using package cooking times as a guide, cook the pasta, partially covered and stirring frequently, until al dente.
- Meanwhile, in a large skillet, heat fat and garlic over medium-high heat until the garlic just starts to sizzle. If using onion, heat the fat, add the onion and saute until soft, 3 to 4 minutes. Add the prepared vegetable to the pan, sprinkling generously with salt and pepper; saute until tender, 5 to 7 minutes longer. Stir in optional flavorings and dried herbs; cook to blend flavors, about 1 minute longer. Remove from heat and set aside, uncovered, until the pasta is done.
- Drain the pasta, reserving 1/2 cup of the cooking liquid. Return pasta to the pot; add the contents of the skillet, pasta cooking liquid, optional fresh herbs, and a generous sprinkling of Parmesan cheese; toss to coat. Taste, adjust seasonings, including pepper to taste. Serve with additional cheese passed separately.
ASIAN VEGETABLE PASTA SALAD
This vegetable pasta salad recipe is quick and easy. It can be adapted based on the vegetables you have on hand. Vegetables can be cooked or fresh, so if you're into raw food, this recipe is perfect. This is a great way to hide all the not-so-popular vegetables in your cupboard because the sauce is so good that every vegetables will taste great.
Provided by Heather Nauta
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Heat a small saucepan to medium, and add the oils, garlic and red pepper flakes. Stir and don't let the oil get too hot. Once the garlic is cooked, stir in the vinegar, tamari, water and maple syrup. Turn the heat down to medium-low, and stir occasionally while you prepare the vegetables.
- The next part of this pasta salad is to sprinkle some sea salt on the broccoli and mushrooms in a bowl with a tight-fitting lid. Add some tamari if you like for flavor, put the lid on the bowl and shake for a few minutes, until the vegetables start to wilt. Let them marinate while you chop the tomato, green onion and optional cashews.
- Cook the noodles, drain, and set aside to dry. Place the vegetables in a large bowl and pour the sauce over them and toss. Add the noodles and optional wakame and toss again. Garnish with roasted, chopped cashews.
ASIAN VEGETABLE PASTA
A little peanut butter and a sprinkling of peanuts give this side dish plenty of flavor. While red pepper flakes offer a little kick, brown sugar balances it out with a hint of sweet. -Mitzi Sentiff of Annapolis, Maryland
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, bring the water to a boil. Add asparagus and pasta; cook for 3 minutes. Stir in carrots; cook for 1 minute or until pasta is tender. Drain and keep warm. , In a small saucepan, combine the peanut butter, vinegar, soy sauce, brown sugar and pepper flakes. Bring to a boil over medium heat, stirring constantly. Pour over pasta mixture; toss to coat. Sprinkle with peanuts.
Nutrition Facts : Calories 358 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 54g carbohydrate (13g sugars, Fiber 5g fiber), Protein 15g protein.
PASTA WITH TURKEY AND ASIAN VEGETABLES
Looking for a hearty dinner? Then check out this pasta recipe made with veggies and turkey - ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, adding frozen pea pods to the cooking water with the pasta. Drain well; transfer to large serving bowl.
- Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. In skillet, cook turkey, bell pepper, garlic and gingerroot 5 to 10 minutes, stirring constantly, until turkey is no longer pink in center and bell pepper is crisp-tender.
- Toss turkey mixture, pasta and pea pods. Sprinkle with onions and sesame seed.
Nutrition Facts : Calories 370, Carbohydrate 54 g, Cholesterol 55 mg, Fiber 6 g, Protein 30 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 6 g, TransFat 0 g
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