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 GRATIN WITH PESTO AND VEGGIES
Make and share this Pasta Gratin With Pesto and Veggies recipe from Food.com.
Provided by Boomette
Categories Penne
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan with boiling salted water, cook penne for about 10 minutes or until al dente. Drain and set aside.
- In the saucepan, heat oil at medium heat. Add onions, carrots, cauliflower, salt and pepper. Cook, stirring from time to time, for about 5 minutes or until veggies are tender but still crunchy. Add the reserved penne and pesto, stir to coat well.
- In a bowl, with a whisk, mix eggs and cottage cheese. Add to the preparation of pasta and stir to coat well.
- Put the preparation in an oven-dish that contains 2 L (8 cups) or in 4 oven-dish that contain 500 ML (2 cups) each. Press slightly. (You can prepare the gratin until this step and cover it. It will be good until the next day in the fridge and up to 2 weeks in the freezer. Let defrost before cooking and add 10 minutes to the cooking time.) Cover with slices of tomatoes and sprinkle with parmesan cheese. Cook in the preheated oven of 375 F for about 30 minutes or until preparation is golden and bubbling.
VEGGIE-PACKED PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
- Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside.
- Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick.
- Transfer the pasta mixture to a 9-by-13-inch baking dish.
- Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined.
- Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes.
- Remove and garnish with fresh parsley.
PASTA AND VEGGIES IN GARLIC SAUCE
Big garlic flavor and a little heat from red pepper flakes help perk up this fresh-tasting pasta dish recommended by Doris Heath of Franklin, North Carolina.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add garbanzo beans and tomatoes; cook and stir for 2 minutes. Add spinach and salt; cook and stir until spinach is wilted. , Drain pasta; add to vegetable mixture. Sprinkle with Parmesan cheese; toss to coat.
Nutrition Facts : Calories 370 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 432mg sodium, Carbohydrate 62g carbohydrate (0 sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
EASY CREAMY PASTA WITH VEGGIES
This makes a terrific side dish for chicken or pork chops, or a complete vegetarian meal. You can also add cubes of leftover ham, turkey or chicken to make a yummy one-dish meal.
Provided by Lennie
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Note: 1 1/2 cups of both fresh broccoli florets and fresh cauliflower florets, as well as 1 cup of sliced fresh carrots, can be substituted for the frozen veggies.
- Bring a large saucepan of salted water to boil and cook pasta according to package directions; add frozen veggies in with pasta during last five minutes of cooking.
- Drain pasta and veggies in colander.
- In the same pan, over low heat, whisk together soup, milk, parmesan, and mustard; add cream cheese and whisk frequently while cream cheese melts.
- Once mixture is smooth, add veggies and pasta into sauce.
- Heat until mixture is combined and warmed through, stirring frequently.
- Taste; add salt and pepper if desired; serve.
Nutrition Facts : Calories 150.6, Fat 11.6, SaturatedFat 6, Cholesterol 27.2, Sodium 554.2, Carbohydrate 5.8, Fiber 0.1, Sugar 0.9, Protein 6.2
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65 VEGETARIAN PASTA RECIPES FOR DINNER TONIGHT | EPICURIOUS
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- One-Skillet Orzo With Tomatoes and Eggs. When you need dinner ready in under an hour, vegetarian pasta recipes come to the rescue. Here, pizza meets eggs in purgatory: a one-skillet pasta that's all about the melty mozzarella.
- Creamy Pasta With Crispy Mushrooms. This comforting pasta dish starts with an assortment of seared mushrooms that are tossed into a luxurious creamy pasta sauce with lemon, Parmesan, and lots of black pepper.
- Kale Pesto With Whole Wheat Pasta. When your mind is stuck on pasta, but your soul is calling out for vegetables, this pesto pasta recipe is what you need.
- Spaghetti al Limone. Dinner recipes are rarely so elegant—and so simple. A combination of lemon zest and juice gives this pasta dish tons of citrus flavor.
- Cauliflower Bolognese. Cauliflower and mushrooms provide richness and earthy flavor that makes this vegetarian take on Bolognese super satisfying. We like this with a big, hearty pasta shape, like penne or rigatoni, but ribbons of pappardelle work well, too.
- Cacio e Pepe Noodles With Miso. Miso gives Epi contributor Hetty McKinnon's take on the classic Roman pasta with Pecorino and black pepper an extra savory, satisfying bite.
- Herby Pasta with Garlic and Green Olives. Pesto pasta isn't the only pasta recipe that features tons of fresh herbs. This quick sauté pairs garlic, chopped parsley, fresh basil, and Castelvetrano olives, with no blender or mortar and pestle required.
- Rigatoni with Easy Vodka Sauce. You probably have most of the ingredients for this luscious tomato sauce in your kitchen right now. Add pasta, and dinner is served.
- Pasta With 15-Minute Burst Cherry Tomato Sauce. Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
- White Pesto Pasta. This pasta recipe calls for toasted nuts, creamy ricotta, salty Parm, and a little raw garlic. You don’t need a food processor or a blender to make it; everything comes together in a single bowl.
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- Summer Vegetable Pesto Pasta. This pasta is the healthier, homemade alternative to a box of Suddenly Salad. You can use whatever pasta you like, but I prefer rotini or fusilli.
- Best Vegetarian Lasagna. Although it takes a little time and effort to make, vegetarian lasagna is incredible and well worth the energy you put into it.
- Spinach and Ricotta Stuffed Shells. Spinach and ricotta stuffed shells are another hearty, flavorful option if you need a filling vegetarian dinner. You’ll stuff each jumbo shell with a mixture of ricotta, mozzarella, parmesan cheese, spinach, garlic, and other seasonings.
- Vegetarian Bolognese. Bolognese without meat?! That can’t be right! Actually, you read that correctly, and this bolognese sauce tastes so good, you won’t even notice it’s meatless.
- Vegan Penne Alla Vodka. Requiring only 10 ingredients and about 30 minutes to make, this pasta dish is bold, creamy, and vegan-friendly. Its strong taste comes from the onions, garlic, oregano, and vodka, and the tomatoes and cashews add a splash of color and texture.
- Baked Ziti With Roasted Vegetables. Baked ziti takes about an hour to cook, so give yourself plenty of time if you’re serving it for dinner. Luckily, you can prep it ahead of time to cut down on the total time.
- Pasta Primavera. Pasta primavera is a classic pasta dish that’s naturally meatless. This recipe is one of my favorites, but feel free to be creative and add whatever seasonal veggies you like best.
- Grilled Vegetable Pasta. This dish is quite similar to pasta primavera, but you’ll use grilled veggies instead of sauteed, and there’s no lemon flavor.
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