Pasta With Veggies Fresh Tomato And Pine Nuts Recipes

PASTA WITH FRESH TOMATOES AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
• Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.

FRESH TOMATO AND BASIL PASTA WITH TOASTED PINE NUTS

Steps:

• In large pot boil pasta until al dente. Drain.
• In heavy skillet, over medium heat, heat oil. Add onion and garlic; saute until tender. Add tomatoes and thyme; cook stirring frequently, until tomatoes are hot, yet still retain their shape and most of the liquid has evaporated, about 5 minutes.
• Remove and discard fresh thyme sprig, if used. Add basil and drained pasta; toss until heated.
• Transfer to serving bowl; season to taste with salt and pepper and sprinkle evenly with pine nuts.

PASTA WITH VEGGIES, FRESH TOMATO AND PINE NUTS

Steps:

• Reduce the vegetable broth and set aside (starting with twice as much). Prepare the tomatoes. Prepare asparagus. If asparagus is thick, then use a vegetable peeler to take some of the skin off. Then, remove the ends and slice diagonally into 2 inch lengths. Heat pan fairly hot with a small amount of olive oil. Toss asparagus in pan until cooked. Do not overcook (it will cook a little more as it sits). Remove from pan and set aside. Slice zucchini into 1/4 on each side lengths. Toss zucchini in pan with olive oil until almost cooked. Set aside. Cook pasta and have it ready. In a large skillet, heat the olive oil with the pine nuts over moderate heat. Stir the pine nuts regularly until they are just starting to brown. Add the garlic. Stir another minute or so until the garlic just starts to cook, but does not get burned. Add the reduced broth to the mixture. Mix vegetables in with pasta. As soon the broth simmers, poor it over the pasta. Pour tomatoes over the whole mixture and mix together with tongs. Serve immediately.

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.

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.

PASTA WITH BROCCOLI, TOMATOES AND PINE NUTS

Steps:

• Cook broccoli pieces over steaming water, or boil until tender crisp.
• Sauté garlic in oil in a large frying pan until lightly brown.
• Add pine nuts, chilli powder and tomatoes, and simmer over medium heat for ten minutes.
• Stir in the cooked broccoli.
• Keep warm until pasta is cooked.
• Prepare pasta according to package directions, then drain.
• Mix sauce with pasta and serve with fresh parsley.
• Source: Vegetarian Tastes of Toronto p.83.

TOMATO AND VEGETABLE PASTA

Steps:

• Put water in saucepan to boil for pasta. Meanwhile in an other pan heat the olive oil and add to it the chopped onion, garlic, peppers and courgette and cook for 5 mins till the onion softens.
• Add the chopped tomatoes, the oregano and the sugar and bring to the boil. Then cover and gently simmer for 15 mins.
• Once pan of water is boiling cook pasta to the packet instructions.
• Drain the pasta and add the tomato and veg mixture to it and mix together.
• Serve with some parmesan cheese and garlic bread

SPAGHETTI WITH SUN-DRIED TOMATOES & PINE NUTS

Steps:

• Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
• While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.
• When the pasta is done, drain it and place in a serving bowl. Add the cooked garlic, sun-dried tomato strips, pine nuts, and parsley. Toss well. Stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed. Season with salt and pepper. Serve hot, topped with grated cheese if you like.
• Ingredient Notes
• Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives, and/or some thinly sliced fresh fennel (sauté it in the oil before adding the garlic).
• Serving & menu ideas
• Have a tossed green salad and enjoy Mocha Sorbet (page 272) for dessert.

SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
• Place tomatoes in a bowl; season with sea salt and black pepper.
• Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
• Heat 1 tablespoon olive oil in a small skillet over medium heat.
• Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
• Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
• Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
• Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.