SPRING VEGETABLE FETTUCCINE ALFREDO
Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
- Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
- Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
- Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.
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
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
VEGETABLE FETTUCCINE ALFREDO
Win over your family night after night with this creamy Vegetable Fettuccine Alfredo. This Vegetable Fettuccine Alfredo is a win on all fronts.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Place cream cheese, milk and butter in medium saucepan. Cook on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently.
- Meanwhile, cook vegetables in large saucepan of boiling water 2 min. Add pasta; cook an additional 3 min. Drain. Place in large serving bowl.
- Add Parmesan cheese and black pepper to cream cheese sauce; mix well. Add to pasta mixture; mix lightly.
Nutrition Facts : Calories 460, Fat 26 g, SaturatedFat 15 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 480 mg, Carbohydrate 42 g, Fiber 4 g, Sugar 6 g, Protein 15 g
FETTUCCINE AND VEGETABLES PARMESAN
Enjoy this cheesy pasta and vegetable recipe for dinner, that's ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook fettuccine as directed on package, omitting salt and adding broccoli, cauliflower, peas, carrots and onion for last 3 minutes of cooking. Drain; return to saucepan and keep warm.
- Meanwhile, in 10-inch skillet, heat butter and milk over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer uncovered 3 to 4 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, garlic salt, nutmeg and pepper.
- Stir cheese mixture into pasta mixture.
Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 11 g, TransFat 0 g
ALFREDO VEGETABLE PASTA BAKE (COOKING FOR 2)
Creamy, comforting and hearty, this veggie-packed pasta bake is a vegetarian dish that'll satisfy anyone. Zucchini, carrots and spinach are mixed with pasta in a creamy Parmesan-mozzarella sauce and baked until warm and bubbly. The finishing touch of toasted, buttery panko bread crumbs adds a crunch that's oh-so satisfying. Perfect for when you're craving a baked pasta that goes beyond basic red sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 2
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 10-inch skillet, melt 2 tablespoons of the butter over medium heat. Add carrot; cook and stir 3 minutes. Add zucchini; cook and stir 2 to 3 minutes or until just tender. Add garlic; cook and stir 30 seconds. Add flour, salt, pepper, nutmeg and pepper flakes; cook and stir 1 minute. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add spinach; stir until wilted. Remove from heat; stir in cheeses until melted. Stir in pasta; pour mixture into pan.
- Bake 20 to 25 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
- Meanwhile, in 3-inch skillet, melt remaining 1 tablespoon butter over medium-high heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown. Sprinkle over baked pasta.
Nutrition Facts : Calories 900, Carbohydrate 101 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 6 g, Protein 38 g, SaturatedFat 22 g, ServingSize 2 Cups, Sodium 1390 mg, Sugar 14 g, TransFat 1 1/2 g
QUICK ALFREDO PASTA WITH VEGETABLES
This is one of those simple quick recipes that allows you to put food on the table in a 1/2 hour or less. The measurements used here need not be exact, it is depending on how thick you want the sauce, you can increase the flour or the milk depending on whether you want it thicker or thinner. I sometimes use this to use up left over broccoli, asparagus or mushrooms that are in the refrigerator. Depending on the vegetables, you can also substitute the Parmesan for sharp or medium cheddar. For an extra zing, add 2 or 3 tablespoons of dry full bodied white wine to the sauce.
Provided by Kim A. Heaphy
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut vegetables into bite size pieces and steam if not already cooked (or saute sliced mushrooms in butter with a pinch of salt).
- Place large pot of salted water on to boil. When it boils, cook your favourite pasta according to directions. Drain.
- Meanwhile, while waiting for the water to boil, melt butter in a small pot on medium low heat. Add flour and stir. Keep stiring until the flour starts to brown a little, about 3 or 4 minutes. Add milk, two or three tablespoons at a time and mix quickly. As it thickens and becomes smooth, add a little more. Keep doing this until all milk is used. Add more than 1 cup if needed. Add parmesan, garlic powder and onion salt, stirring frequently as the parmesan melts.
- By this time your pasta should be cooked and just drained. Toss pasta onto a plate or into a bowl, top with warm vegetables and drizzle with cheese sauce.
- Garnish with a little chopped parsley if desired.
Nutrition Facts : Calories 398, Fat 14.2, SaturatedFat 8.5, Cholesterol 38.8, Sodium 221.8, Carbohydrate 53, Fiber 2.1, Sugar 1.2, Protein 13.9
QUICK PENNE ALFREDO WITH SHRIMP AND VEGGIES
I went to "Chilli's" restaurant and had this yummy pasta dish, so I tried to copy it at home and this is what I came up with. It's quick and easy.
Provided by Robin Hollister
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet over med-high heat, heat olive oil for 1 minute then add shrimp and chicken and shrimp seasoning. Continue cooking for about 3 minutes until the shrimp are pink.
- Cook penne pasta as per package directions; add frozen vegetables to the same pot 5 minutes before pasta is done.
- In a large bowl, mix the strained pasta and veggies, with the shrimp and Alfredo sauce.
- Sprinkle cayenne pepper on top.
Nutrition Facts : Calories 392.4, Fat 7.4, SaturatedFat 1.1, Cholesterol 115.2, Sodium 114.6, Carbohydrate 61.1, Fiber 8.4, Protein 21.1
ZITI ALFREDO WITH VEGETABLES
"A creamy dressing, lots of flavor an unexpected hint of nutmeg make this hearty pasta dish so delicious i can't resist fixing it often," relates Emma Magielda of Amsterdam, New York.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, saute onion and garlic in oil until tender; set aside. Cook ziti according to package directions. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Reduce heat; slowly add milk. , Stir in half-and-half. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Reduce heat; add the Parmesan cheese, Italian seasoning, salt, pepper and nutmeg. Stir until cheese is melted. , Add the tomatoes, spinach and onion mixture; heat through. Drain the ziti; toss with vegetable mixture.
Nutrition Facts : Calories 264 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 488mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
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