Rustic Italian Parmesan Pasta Toss Recipes

ITALIAN-STYLE PASTA TOSS

Italian-Style Pasta Toss image

This came from one of the old "homestyle" cooking magazines. It goes together quickly with pantry staples, and can be served room temp. or cold. Caesar salad dressing may be used as alternative.

Provided by NurseJaney

Categories < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (14 1/2 ounce) can tomatoes with onion and garlic, undrained
1 (8 ounce) bottle Italian salad dressing
1 (6 1/2 ounce) jar marinated artichoke hearts, undrained
1 (6 ounce) can pitted ripe olives, drained
1 (3 ounce) package pepperoni slices
1 green pepper, chopped
2 carrots, thinly sliced
3 green onions, sliced
4 cups tortellini, cooked
parmesan cheese, shredded

Steps:

Combine first 8 ingredients in a large bowl.
Add tortellini, toss to coat.
Sprinkle with Parmesan cheese.
Serve immediately with slotted spoon, or refrigerate.

Nutrition Facts : Calories 695.9, Fat 38, SaturatedFat 10.2, Cholesterol 67.4, Sodium 1953.8, Carbohydrate 70, Fiber 9.1, Sugar 8.6, Protein 22

ROASTED VEGGIE PASTA

Roasted Veggie Pasta image

Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta.

Provided by Bob McDonald

Categories World Cuisine Recipes European Italian

Time 30m

Yield 3

Number Of Ingredients 11

Ingredients

¼ pound fresh asparagus
2 red bell pepper, sliced
¼ pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
½ tomato, quartered
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
¼ cup grated Parmesan cheese
2 tablespoons tapenade

Steps:

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

Nutrition Facts : Calories 456.5 calories, Carbohydrate 66.7 g, Cholesterol 6.2 mg, Fat 14.6 g, Fiber 6.2 g, Protein 16.8 g, SaturatedFat 3 g, Sodium 213.1 mg, Sugar 7.1 g

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