WHITNEY AND ASHLEY'S FLAWLESS ROASTED VEGETABLES
Zucchini, yellow squash, red bell pepper, and onions are tossed with olive oil and herbs and roasted until just tender in an easy-to-clean-up parchment-lined pan.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Line a shallow baking pan with Reynolds® Parchment Paper.
- Place vegetables in a large bowl. Add olive oil, seasoning or herbs, salt and pepper and toss to coat.
- Spread vegetables in a single layer in the parchment paper-lined pan. Sprinkle additional Italian seasonings or fresh herbs on top of the vegetables, if desired.
- Place pan of vegetables into the oven on the top rack.
- Bake 15 minutes or until vegetables are crisp-tender.
- Squeeze lemon over vegetables for even more flavor.
Nutrition Facts : Calories 89.2 calories, Carbohydrate 11.7 g, Fat 5 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 40.3 mg, Sugar 3.5 g
ROASTED VEGETABLE FUSILLI
Make and share this Roasted Vegetable Fusilli recipe from Food.com.
Provided by CIndytc
Categories One Dish Meal
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 425 degrees. Toss the zucchini, squash and artichoke hearts with the olive oil on a baking sheet, do not crowd; season with salt and pepper. Roast until tender, about 15 minutes.
- 2. Meanwhile, heat the butter in a large deep skillet or dutch oven over medium-high heat. Add the garlic, celery, onion and carrot and cook until the vegetables are slightly tender, about 5 minutes. Add the tomatoes and basil, season with salt and pepper and cook until the vegetables are tender about 8 minutes. Add the vodka and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 1 minute. Puree the sauce with a hand blender, then add the heavy cream and bring to a boil, stirring occasionally. Season with salt and pepper.
- 3. Meanwhile bring a large ot of salted water to a boil,ad the fusilli and cook as the label directs. Drain and trasfer to the skillet with the sauce. Add the roasted vegetables and toss. Garnish with more basil and parmesean cheese.
Nutrition Facts : Calories 813.2, Fat 32.9, SaturatedFat 12.9, Cholesterol 56, Sodium 86.8, Carbohydrate 103.5, Fiber 10.2, Sugar 8.1, Protein 20.4
FUSILLI WITH ROASTED VEGETABLES
Make and share this Fusilli With Roasted Vegetables recipe from Food.com.
Provided by Patchwork Dragon
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preeheat oven to 400°F.
- In a large roasting dish, combine the bell peppers,tomatoes,onions, zucchini, garlic,thyme and 1/2 teasp black pepper. Drizzle over the olive oil and toss to coat. Roast until peppers are softened, turning once or twice. Takes about 40 minutes.
- Cook the fusilli according to the pack instructions. Drain and reserve 1/2 cup of the cooking liquid.
- Add pasta to the vegetables with the reserved cooking liquid, basil, cheese and the rest of the black pepper. Toss to combine.
Nutrition Facts : Calories 113.3, Fat 5.7, SaturatedFat 1.2, Cholesterol 2.2, Sodium 49.8, Carbohydrate 14.5, Fiber 3.5, Sugar 7.4, Protein 3.5
FUSILLI WITH ROASTED RED PEPPERS, FETA, AND HERB DRESSING
Steps:
- For dressing: Place all ingredients in a jar. Close lid tightly and shake until blended.
- In a large pot of lightly salted water, cook pasta according to package directions. While pasta is cooking, soak red onion in ice water to mellow its flavor. Drain cooked pasta and place in a large bowl. Drain onions and pat dry, add to pasta, Add dressing, olives, peppers and feta to warm pasta and toss. Serve at room temperature.
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