ROASTED VEGETABLE PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.
CREAMY VEGETARIAN PASTA SAUCE
This is a great pasta sauce with tons of vegetables and sour cream. You can serve it with any type of pasta you like.
Provided by Anonymous
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.
Nutrition Facts : Calories 542.9 calories, Carbohydrate 77.1 g, Cholesterol 21.9 mg, Fat 20.2 g, Fiber 7.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 487.9 mg, Sugar 10 g
ROASTED AND READY VEGETABLE SAUCE
Get more of the good stuff on your plate with these variations of vibrant vegetable sauces. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week. Serve over hot pasta.
Provided by Juliana Hale
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a shallow baking pan with foil.
- Arrange cauliflower, broccoli, onion, and garlic in a single layer on the prepared pan. Drizzle with oil; toss to coat.
- Roast in the preheated oven until tender and lightly browned, about 25 minutes.
- Melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add broth, roasted vegetables, salt, pepper, and thyme. Bring to a boil, stirring constantly. Reduce heat and simmer, covered, 10 minutes, adding spinach during the last 4 minutes to wilt. Cool slightly; puree in a blender or with an immersion blender. Serve hot. Or chill, covered, up to 3 days, and reheat for another use.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 9.2 g, Cholesterol 9.2 mg, Fat 5.2 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 287.1 mg, Sugar 2.8 g
ROASTED MIXED VEGETABLES
Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
- Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
- While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
- Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.
ROASTED VEGETABLE PASTA SAUCE OR BREAD DIPPING SAUCE
i came up with this recipe when i was snowed in and was unable to make it to the grocery store for weekly shopping. i think it is simple, and has a very rustic, good,strong taste to it. if you dont like garlic you may want to cut down on the amount. you also can used canned tomatoes and drain them then roast them, but it definitly changes the flavor. i have also made it with good italian olives and tuna for a different taste. i use it with bowtie pasta but any pasta would do and i have also used it as a warm bread dip for a good italian bread.
Provided by jennifer in new jer
Categories Vegetable
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 400.
- chop all vegetables into med sized pieces.
- (except garlic).
- brush veggies with 1/2c olive oil;cover evenly.
- sprinkle with sea salt, black and red peppers.
- roast in the oven on 400 for about 25 minutes.
- because ovens vary keep checking to make sure nothing burns.
- vegetables should be soft and dark brown in most spots.
- remove from oven and place in large frying pan.
- add chicken broth and remaining olive oil and sugar.
- simmer on low for about 15-20 minutes.
- while simmering; use spatula or wooden spoon to mash but not puree the vegetables-- leaving them chunky but very very soft and blended together.
- while still very hot; sprinkle parm cheese and stir.
- cheese will melt within the mixture.
- toss with pasta or use for a great italian bread dip.
Nutrition Facts : Calories 1138.5, Fat 109.7, SaturatedFat 15.3, Sodium 1317.5, Carbohydrate 41.1, Fiber 15.3, Sugar 20.8, Protein 8
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