Summer Garden Pasta Recipes
SUMMER GARDEN PASTA
This fresh-tasting side dish pairs pasta with an array of nutritious veggies, including zucchini, bell peppers and a juicy tomato. "Our four boys are all grown and out of the house, but I still grow a large garden every summer and give away everything we can't eat," notes April Johnson, Tonasket, Washington.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the yellow squash, zucchini, peppers and onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in broth and tomato; bring to a boil. Cook and stir until liquid is reduced by half. , Drain pasta; stir into vegetable mixture. Cook 1 minute longer or until heated through. , Transfer to a large bowl. Sprinkle with the cheese, parsley, garlic pepper and salt; toss to coat.
Nutrition Facts : Calories 277 calories, Fat 8g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 487mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 3g fiber), Protein 11g protein.
SPRING GARDEN PASTA
Press flower petals and snipped herbs between sheets of this easy and excellent homemade pasta dough. Then toss with butter, Parm, and more herbs for a gorgeous pappardelle. Garnish with additional whole flowers and herbs. This Allrecipes Magazine recipe is based on Easy Homemade Pasta Dough by pho1962.
Provided by Allrecipes Magazine
Categories Main Dish Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Beat flour, eggs, oil, and salt together in a bowl. Add water, 1 teaspoon at a time, until a smooth and very thick dough forms.
- Turn dough out onto a work surface and knead until very smooth, about 10 minutes. Cover; let dough rest for 5 to 10 minutes.
- Divide dough into 8 balls. Roll each into a thin sheet about 18 inches long using a pasta roller or a rolling pin. Sprinkle 1 tablespoon flower petals, 1/4 tablespoon thyme, and 1/4 tablespoon dill on the lengthwise half of each sheet. Fold sheet in half over petals and herbs, then roll again into a thin sheet. Cut into long, 1-inch wide strips using a pizza cutter.
- Bring a large pot of lightly salted water to a boil. Add pasta and boil until tender, 3 to 4 minutes. Drain.
- Toss with Parmesan cheese, butter, lemon zest, and juice. Season with salt and pepper.
Nutrition Facts : Calories 493 calories, Carbohydrate 51.7 g, Cholesterol 178.8 mg, Fat 25.6 g, Fiber 3.2 g, Protein 15.6 g, SaturatedFat 11.2 g, Sodium 910.9 mg, Sugar 0.6 g
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