VEGETABLE PASTA - ONE POT!
Recipe video above. A quick healthy dinner with more veg and less pasta, all made in one pot! For a lower cal option, skip the cheese and serve with parmesan sprinkled on top. Workflow: Get the onion cooking while you prep the other ingredients.
Provided by Nagi
Categories Mains
Time 20m
Number Of Ingredients 19
Steps:
- Heat oil in a large pot over medium. Add garlic and onion - cook slowly for 3 to 4 minutes until onion is translucent and sweet.
- Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes.
- Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.
- When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.
- Place lid on and cook for 5 minutes.
- Remove lid. Cook for another 3 to 4 minutes, stirring frequently, until pasta is almost cooked through and most of the liquid has been absorbed by the pasta.
- Stir through half the cheese (if using). Adjust salt and pepper to taste.
- Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.
- Garnish with parsley and serve immediately. Don't leave leftovers in the pot, residual heat will overcook the pasta so transfer into a serving dish.
Nutrition Facts : Calories 378 kcal, Carbohydrate 72 g, Protein 15 g, Fat 5 g, Sodium 1273 mg, Fiber 11 g, Sugar 16 g, ServingSize 1 serving
FETTUCCINE AND VEGETABLES PARMESAN
Enjoy this cheesy pasta and vegetable recipe for dinner, that's ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook fettuccine as directed on package, omitting salt and adding broccoli, cauliflower, peas, carrots and onion for last 3 minutes of cooking. Drain; return to saucepan and keep warm.
- Meanwhile, in 10-inch skillet, heat butter and milk over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer uncovered 3 to 4 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, garlic salt, nutmeg and pepper.
- Stir cheese mixture into pasta mixture.
Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 11 g, TransFat 0 g
PASTA WITH FRESH VEGETABLES
Looking for a recipe with summer flavor? This delicious vegetable pasta dish is so easy to prepare and a great way to use up your garden-fresh veggies. It's also hearty and nutritious but still lower in fat and calories! -Laurie Couture, Swanton, Vermont
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.
Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
VEGETABLE FETTUCCINE ALFREDO
Win over your family night after night with this creamy Vegetable Fettuccine Alfredo. This Vegetable Fettuccine Alfredo is a win on all fronts.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Place cream cheese, milk and butter in medium saucepan. Cook on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently.
- Meanwhile, cook vegetables in large saucepan of boiling water 2 min. Add pasta; cook an additional 3 min. Drain. Place in large serving bowl.
- Add Parmesan cheese and black pepper to cream cheese sauce; mix well. Add to pasta mixture; mix lightly.
Nutrition Facts : Calories 460, Fat 26 g, SaturatedFat 15 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 480 mg, Carbohydrate 42 g, Fiber 4 g, Sugar 6 g, Protein 15 g
PASTA WITH VEGETABLES
You can include almost any vegetables you have in your fridge in this recipe. It is popular even with those who normally scorn vegetarian food.
Provided by Danielle
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
- Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
- While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
- Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.
Nutrition Facts : Calories 516.4 calories, Carbohydrate 72.5 g, Fat 19.7 g, Fiber 6 g, Protein 13 g, SaturatedFat 2.8 g, Sodium 44.4 mg, Sugar 6.5 g
CHICKEN & VEGETABLE FETTUCCINE
This is very simple to make when you have cooked a whole chicken and have leftovers. My boys always loved this comfort food, especially after a busy day of hockey! It's nice with a side salad and breadsticks.-Andrea Bergen, Altona, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook fettuccine according to package directions. Drain fettuccine; toss with 3 tablespoons butter., Meanwhile, in a large saucepan, heat remaining butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in flour until blended; gradually whisk in broth, cream, salt and pepper. Bring to a boil, stirring constantly; cook 8-10 minutes or until thickened, stirring occasionally., Stir in vegetables; return just to a boil. Stir in chicken; heat through. Serve with fettucine. Freeze option: Do not cook fettuccine. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Prepare fettuccine as directed. Place chicken mixture in a saucepan or skillet; cook over medium-low heat until heated through, stirring occasionally. (Sauce may appear curdled initially, but will become smooth upon heating.) Serve with buttered fettuccine.
Nutrition Facts : Calories 565 calories, Fat 29g fat (17g saturated fat), Cholesterol 114mg cholesterol, Sodium 954mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 5g fiber), Protein 25g protein.
FETTUCCINI WITH GARDEN VEGETABLES AND GREENS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to boil over medium heat. When boiling, salt the water and add the pasta. Cook until just shy of al dente.
- Meanwhile, heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in large skillet over medium heat. Add the onions, garlic and vegetables as you chop them, the zucchini, eggplant and red pepper. Season vegetables with salt and cover, cook until tender, about 10 to 12 minutes.
- Just before draining the pasta, add about 1 cup starchy cooking liquid to the vegetables. Drain the pasta and add to the vegetables, tossing to combine. Stir in the basil and the cheese and a little black pepper, to taste. Transfer the pasta to a serving bowl and top with the shredded lettuce. Serve with an extra sprinkle of cheese and drizzle with the remaining 1 tablespoon of extra-virgin olive oil.
FETTUCCINE WITH FRESH VEGETABLES
Make and share this Fettuccine With Fresh Vegetables recipe from Food.com.
Provided by Daisy58
Categories < 30 Mins
Time 25m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions.
- Meanwhile heat oil in large skillet over medium heat.Add vegetables and Mrs. Dash Garlic and Herb seasoning.
- Cook and stir about 8 minutes.
- Toss together hot pasta, vegetables and lemon juice. Mix in cheese and stir.
CREAMY FETTUCCINE AND VEGETABLE PRIMAVERA
This creamy fettuccine and vegetable primavera is a healthy vegetarian meal you can have ready in 30 minutes or less!
Provided by Heidi Davison
Categories Entree
Time 30m
Number Of Ingredients 14
Steps:
- Prepare fettuccine noodles. Reserve in colander.
- Chop and dice all vegetables, including the onion.
- Heat 1 Tbsp each butter and oil and saute bell pepper and broccoli 5 minutes or until tender.
- Remove broccoli and bell pepper from heat.
- Add another Tbsp each of butter and oil to the skillet and cook zucchini and squash 3-4 minutes.
- Remove squash and zucchini from heat.
- Put in another Tbsp each of oil and butter and saute the diced onion and garlic 4-5 minutes.
- Add chicken broth and heat for 4-5 minutes.
- Pour cream, salt, and pepper and let simmer for 3-5 minutes.
- Add reserved pasta to the skillet and toss gently with the sauce.
- Pour in vegetables and toss again.
- Heat until fettuccine and vegetables are warmed through.
- Serve in bowls topped with fresh basil.
SPRING VEGETABLE FETTUCCINE ALFREDO
Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
- Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
- Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
- Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.
More about "vegetable fettuccine recipes"
ROASTED VEGETABLE PASTA RECIPE • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
4.7/5 (3)Total Time 45 minsCategory Main CourseCalories 350 per serving
- Add onion, carrots, brussels sprouts, eggplant, zucchini, peppers and tomatoes to the bowl and coat everything with the oil and garlic mixture.
CHICKEN VEGETABLE FETTUCCINE RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (5)Category EntreeServings 4Total Time 20 mins
- Cook and drain fettuccine and broccoli as directed on fettuccine package. Toss with 2 tablespoons of the dressing; cover to keep warm.
- Meanwhile, in 12-inch nonstick skillet, heat 2 tablespoons of the dressing over medium-high heat. Cook chicken, onion and garlic-pepper blend in dressing 4 to 6 minutes, stirring occasionally, until chicken is no longer pink in center.
- Stir roasted peppers and remaining 1/4 cup dressing into chicken mixture. Cook 2 to 3 minutes, stirring occasionally, until warm. Toss chicken mixture with fettuccine and broccoli. Serve with cheese.
ROASTED VEGETABLE FETTUCCINE ALFREDO RECIPE - TABLESPOON.COM
From tablespoon.com
5/5 (1)Servings 4Cuisine ItalianCategory Entree
- Heat oven to 425°F. In large bowl, place asparagus, bell pepper and zucchini. Toss with olive oil, garlic and salt until evenly coated. Spread in ungreased 15x10-inch pan.
- Make Alfredo Sauce. In 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer about 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese and salt.
VEGETABLE RECIPES | JAMIE OLIVER
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ROASTED VEGETABLE FETTUCCINE | BABAGANOSH
From babaganosh.org
4.8/5 (11)Total Time 30 minsCategory DinnerCalories 445 per serving
- Cut the yellow squash and zucchini into 4 pieces lengthwise, and then slice into 1/2 inch thick pieces. Cut the butternut squash into small 1/2 inch cubes.
- Toss the vegetables including the grape tomatoes with Garlic Infused Olive Oil on the baking sheet. Season generously with salt and pepper. Roast at 400F for 20-25 minutes, or until the squash and zucchini are cooked and the tomatoes burst open.
- While the vegetables are roasting, cook the fettuccine according to the instructions on the box. Drain the water and transfer back to the pot. Add 2 tablespoons Basil Infused Olive Oil and the roasted vegetables, making sure to add all the juices from the baking sheet. Stir gently and season with red pepper flakes, salt and pepper to taste. Serve hot with freshly grated Parmesan cheese, or skip the cheese for a vegan version.
SHRIMP & VEGETABLE FETTUCCINE ALFREDO RECIPE | LAND O’LAKES
From landolakes.com
5/5 (4)Calories 330 per serving
- Add cheeses and half & half. Cook over medium heat, stirring constantly, 3-5 minutes or until cheeses are melted.
- Melt butter in 10-inch skillet until sizzling; add garlic. Cook 1 minute over medium-high heat. Add snap peas, cauliflower, carrots and red pepper. Continue cooking, stirring occasionally, 5-7 minutes or until vegetables are crisply tender. Add shrimp; cook 1-2 minutes or until shrimp are heated through. Stir vegetable mixture into fettuccine mixture.
10 PASTA RECIPES THAT HAVE PLENTY OF VEGGIES | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
- Farmers Market Pasta. This recipe is really more of a template: Sauté all the fresh veggies you have and boil up your favorite shape of pasta, make a quick white wine sauce, toss everything together, and dig in.
- Pan-Roasted Cauliflower Pasta with Smoky Tomato Sauce. This dish is more about the smoky, tender cauliflower than the noodles, which is exactly why we love it.
- Lemony Broccoli Pasta. This simple pasta is not only loaded with broccoli, but it’s also finished with a cup of peas that are stirred in at the end to add a bit more color and veggie power.
- One-Pot Cabbage & Sausage Pasta. Cabbage used to be the underdog of the veggie world, but it seems like we’re finally catching on to its greatness. Here, wilted ribbons of cabbage sneak their way into the mess of egg noodles to add bulk, texture, and earthy flavor.
- Orzo with Caramelized Fall Vegetables & Ginger. Kale, sweet potatoes, mushrooms, and onion join forces in this colorful, ginger-spiked pasta. It’s worth cooking up a little extra, as leftovers make a great lunch.
- Mushroom and Garlic Spaghetti Dinner. A whole pound of mushrooms goes into this easy spaghetti dinner, which not only adds nutrition but also gives it serious umami flavor.
- Broccolini, Chicken Sausage, and Orzo Skillet. Since orzo is so quick-cooking, it makes a great contender for a simple, one-skillet dinner. If you can’t get your hands on Broccolini, the same amount of broccoli florets can easily be substituted.
- Rigatoni with Winter Squash and Kale. Both winter squash and kale can have a tendency to feel a bit heavy if they aren’t seasoned properly. Here, a big splash of white wine solves that problem by adding acidity and brightness.
- Pasta with Shaved Brussels Sprouts and Pancetta. Shaved Brussels sprouts and salty pancetta make up the bulk of this spaghetti dish rather than the other way around.
- Creamy Zucchini Fettuccine. This lightened-up version of the classic cuts back on the butter and cream and adds plenty of diced zucchini to the mix to lend color and nutrition to the pot.
ROASTED VEGETABLE FETA PASTA - SPEND WITH PENNIES
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5/5 (7)Total Time 50 minsCategory Dinner, Entree, Main Course, PastaCalories 440 per serving
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