Roasted Herbed Vegetables And Pasta Recipes
PASTA SHELLS WITH ROASTED VEGETABLES
Provided by Robin Miller : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary. Toss to coat vegetables with oil and herbs. Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking. Remove vegetables from oven and set aside.
- Meanwhile, cook pasta according to package directions, drain, and return to cooking pot. Stir in roasted vegetables and roasted red peppers.
- Whisk together chicken broth, vinegar, mustard, salt, and pepper. Pour mixture over pasta and toss to coat. Stir in basil. Spoon mixture into shallow bowls and sprinkle Parmesan over top.
BAKED PENNE WITH ROASTED VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
- In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
- Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
ROASTED HERBED VEGETABLES AND PASTA
Plant-based eating has grown into a major health food trend in recent years, however, it is far from new. In fact, Canada's Food Guide recommends we eat more daily servings of vegetables, fruits and grains and that we consume a variety of plant-based meat alternatives like beans, lentils and tofu. Try this simple recipe and see just how easy it is to incorporate plant-based foods into your diet.
Provided by Mary Jenny
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. Blend 1/4 cup margarine with herbs in small bowl and set aside.'.
- Toss vegetables, garlic and remaining margarine in large bowl. Arrange vegetables in a broiler pan, without the rack.
- Roast for 20 minutes, until vegetables are tender, stirring once. Toss vegetables with hot farfalle and reserved margarine mixture.
Nutrition Facts : Calories 1.1, Sodium 0.1, Carbohydrate 0.2, Protein 0.1
ROASTED HERBED VEGETABLES AND PASTA W-M
The original recipe calls for Promise Buttery Spread, but you can use butter or spread of your choice. Please see NOTE regarding herbs and pasta.
Provided by Nana Lee
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- NOTE:.
- Herbs - use any 2 Tbs of finely chopped fresh basil, parsley and/or thyme OR 2 tsp dried basil, parsley and/or thyme leaves, crushed.
- Pasta: these are just suggestions.
- Preheat oven to 450°F.
- In small bowl, blend 1/4 cup butter with herbs; reserve.
- Toss vegetables with remaining butter.
- In bottom of broiler pan, without rack, arrange vegetables.
- Roast, stirring once, 20 minutes or until vegetables are tender.
- Toss vegetables with hot pasta and reserved spread mixture.
- Season with salt and pepper.
- Sprinkle, if desired, with grated Parmesan cheese.
Nutrition Facts : Calories 347, Fat 16.2, SaturatedFat 9.9, Cholesterol 40.6, Sodium 111.7, Carbohydrate 42.6, Fiber 1.8, Sugar 1, Protein 7.6
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