SPICY ROASTED TOMATO MARINARA WITH SPAGHETTI SQUASH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.;
- For the tomatoes: Heat the oven to 500 degrees F.
- Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.
- For the marinara: Heat the extra-virgin olive oil in a medium pot over medium heat. Add the anchovies and stir until they melt into the oil. Add the sliced onions, chile, garlic, marjoram, and cover and cook to soften the onions, 10 to 15 minutes or until very sweet and soft. Add the tomato paste and stir 1 minute, then add the wine and stir a minute more. Stir in the prepared stock, prepared roasted tomatoes, parsley, and basil and simmer over medium heat 10 to 15 minutes more to combine flavors. Cool and store the sauce for a make-ahead meal.
- On the night you serve this meal heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds, then season with salt and pepper and place cut-side down on baking sheet or sheets. Roast the squash 45 to 60 minutes, until very tender. Once the squash has been roasting 30 minutes, reheat the sauce over medium heat to a bubble, then reduce the heat to low and keep it warm. Turn the roasted squash over and shred each half with a fork turning the flesh into what looks like a yellow boat filled with spaghetti, drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning, top with lots of marinara and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.
ROASTED VEGETABLE PASTA WITH SPICY MARINARA
Steps:
- Cook penne pasta in boiling salted water until al dente. Pre-heat oven to 425F. Place veggies on a baking sheet. Drizzle olive oil over top and lightly season with salt and pepper. Roast in oven for 10-15 minutes or until color is formed. In a saute pan on medium heat, add olive oil and garlic. When the garlic starts to brown, add roasted vegetables and white wine. Then add the lemon juice. Let reduce for about 30 seconds, then add marinara, chili flakes, and salt. Add the penne and toss. Finish with basil.
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.
ROASTED VEGGIE PASTA
"My sister gave me this recipe years ago and it has become a favorite make-ahead and company meal. For a heartier dish, pair it with ham and dinner rolls." - Robyn Baney, Lexington Park, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°., Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper to the pasta. Stir in vegetable mixture. , Transfer to a greased 13x9-in. baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 263 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 273mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
ROASTED VEGETABLE PASTA PRIMAVERA
This recipe is only a slight adaptation of Giada De Laurentis' Pasta Primavera, found here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe/index.html I adapted this while teaching the 2013 cooking elective at my daughter's charter school. This is one of the recipes my 30 students will make while "visiting" Italy.
Provided by Tinkerbell
Categories European
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- In a roasting pan, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Bake about 20 minutes, stirring after the first 10 minutes.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Remove about 1 cup of the cooking liquid, and set aside, then drain the pasta.
- In a large bowl, toss the pasta with the vegetable mixture. Toss in the cherry tomatoes and enough reserved cooking liquid to moisten.
- Season the pasta with salt and pepper, to taste, then sprinkle with the Parmesan and serve immediately.
Nutrition Facts : Calories 459, Fat 13.2, SaturatedFat 3, Cholesterol 7.3, Sodium 167.7, Carbohydrate 70, Fiber 6, Sugar 9.3, Protein 16
SPICY ROASTED VEGETABLES
These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.
Provided by ChefKatie
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
- Roast in the preheated oven until tender, about 10 minutes.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g
SPICY VEGGIE PASTA BAKE
My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. -Sonya Goergen, Moorhead, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Cook pasta according to package directions for al dente; drain., Cut squashes and peppers into 1/4-in. julienne strips. In a 12-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add onion, mushrooms and julienned vegetables; cook and stir until crisp-tender, 5-7 minutes. Stir in seasonings. Add marinara sauce and pasta; toss to combine. Top with cheese pearls., Transfer to oven; bake, uncovered, until cheese is melted, 10-15 minutes. If desired, sprinkle with Parmesan cheese and basil before serving.
Nutrition Facts : Calories 420 calories, Fat 13g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 734mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 5g fiber), Protein 17g protein.
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