Summer Veggie Pasta Dinner Recipes

RUSTIC SUMMER VEGETABLE PASTA

Rustic Summer Vegetable Pasta image

My veggie pasta proves you can't have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. -Bryn Namavari, Chicago, Illinois

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil, divided
1 medium zucchini, cut into 3/4-inch pieces
1 medium yellow summer squash, cut into 3/4-inch pieces
1 medium onion, chopped
1 medium eggplant, peeled and cut into 3/4-inch pieces
2 cups sliced fresh mushrooms
2 garlic cloves, minced
3/4 teaspoon crushed red pepper flakes
1 can (28 ounces) crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh parsley
3 tablespoons minced fresh basil or 1 tablespoon dried basil, divided
1 package (14-1/2 ounces) uncooked multigrain spaghetti
1/2 cup shredded Parmesan cheese

Steps:

In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.

Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 445mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 8g fiber), Protein 15g protein.

SUMMER VEGGIE PASTA DINNER

Summer Veggie Pasta Dinner image

This is our new favorite summer dinner when time is short. With garlic bread, it's a totally perfect dinner! It goes together quickly once everything is chopped. Try to cut the veggies about the same size as the pasta for the best results. The veggies are listed in the order I saute/add them in, since we like everything about evenly cooked. It might seem like a lot of garlic, but it cooks long enough to become sweet and nutty. I usually add another crushed clove toward the end to add more fresh garlic taste. (We love garlic...) This is definitely a recipe to play with, and amounts/ingredients are completely flexible--though I do like the ratio of pasta/olive oil/cheese as I've posted...

Provided by DeeCooks

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
2 -3 tablespoons rough chopped garlic
1/2 cup sweet bell pepper, chopped (red, orange, yellow is good)
2/3 cup zucchini, sliced (or other summer squash)
1/4 cup sliced mushrooms
1/2 cup cherry tomatoes, halved
1/4 cup chopped green onion
1/4 cup chopped flat leaf parsley
1/4 cup chopped basil
3 ounces mild goat cheese, crumbled (chevre)
salt and pepper
8 ounces rigatoni pasta or 8 ounces rotini pasta

Steps:

While putting sauce together, cook pasta as directed, drain. It'll probably be ready close to when the veggies are --
Slowly cook garlic in olive oil, low heat, about four minutes.
Raise heat a bit, add bell peppers, cook another 3-4 minutes, then add zucchini and mushrooms.
Prevent child from eating all the goat cheese.
When zukes and peppers are cooked to your liking (about 4 more minutes for us), add remaining ingredients and heat through til tomatoes give up some of their juices and the cheese has melted into the sauce.
Stir in cooked pasta and heat through. Pasta will soak up the sauce.
Serve with extra crumbled goat cheese on top if desired.

Nutrition Facts : Calories 429.9, Fat 20.9, SaturatedFat 6.5, Cholesterol 16.8, Sodium 120.3, Carbohydrate 47.7, Fiber 3.1, Sugar 3.1, Protein 13.3

PASTA WITH ROASTED SUMMER VEGETABLES AND BASIL

Pasta with Roasted Summer Vegetables and Basil image

A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 50m

Number Of Ingredients 10

Ingredients

4 summer squash (about 2 pounds), halved lengthwise if large, sliced crosswise 1 inch thick
2 pints grape or cherry tomatoes
2 red onions, halved lengthwise and sliced 1/2 inch thick
4 garlic cloves, crushed
1/4 cup olive oil
Coarse salt and freshly ground pepper
8 ounces short pasta shape, such as campanelle or fusilli
2 tablespoons unsalted butter
1/2 cup finely grated parmesan cheese, plus more for serving
1 cup firmly packed torn fresh basil leaves

Steps:

Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.
Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.

Nutrition Facts : Calories 513 g, Fat 24 g, Fiber 7 g, Protein 16 g

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