Vegetables With Pasta And Sundried Tomato Recipes
SUN DRIED TOMATO PASTA WITH KALE
This one-pot Sun Dried Tomato Pasta Recipe with kale and walnuts is an easy, healthy, delicious vegetarian dinner.
Provided by Jeanine Donofrio
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat the oil in a large skillet over medium heat. Add the shallots, fennel, garlic, red pepper flakes, sage, ½ teaspoon salt, and freshly ground black pepper and cook until the fennel is tender, about 8 minutes.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente.
- To the skillet, add the white wine and let it reduce for 30 seconds. Then, reduce the heat to low, add the kale and toss until just wilted. Use a slotted spoon to scoop the cooked pasta into the skillet. Add the sun-dried tomatoes, walnuts, and lemon juice and toss.
- Finally, season to taste and serve with generous drizzles of olive oil and freshly grated pecorino cheese.
VEGETABLES WITH PASTA AND SUNDRIED TOMATO
An easy recipe for vegetables with pasta and sun dried tomato.
Provided by Anina
Categories lunch
Yield 4 people
Number Of Ingredients 14
Steps:
- Preheat the oven to 180 degrees celcius.
- In a flat oven safe pan or dish, arrange all the vegetables and sprinkle with olive oil, add salt and black pepper.
- Bake in the oven for 20 minutes, remove and spoon around the veggies.
- Put it back in the oven for another 20 minutes until the veggies are al dente or soft if you like.
- When they are done to your liking, remove from oven and sprinkle with brown sugar, cinnamon and nutmeg.
- Transfer the pasta and vegetables to one dish, mix it through, shred your sundried tomatoes in and garnish with fresh basil leaves.
PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
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- To roast the vegetables: Preheat oven to 425 degrees Fahrenheit. Whisk together the olive oil and balsamic vinegar. On a half-sheet pan or other large, rimmed baking sheet, combine the diced zucchini, yellow squash, bell pepper and onion. Drizzle the olive oil mixture over the vegetables, sprinkle with salt and pepper and toss with your hands until the vegetables are evenly coated. Arrange the vegetables in a single layer. Bake for about 30 to 40 minutes, tossing halfway, until they are cooked through and golden.
- To cook the pasta: Bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
- To make the pesto: First, toast the almonds in a small skillet over medium-low heat, stirring frequently, until fragrant and starting to turn golden on the edges, about 4 minutes. In the bowl of your food processor (a blender might work, too), combine the sun-dried tomatoes and their oil, the basil, toasted almonds, garlic, lemon juice, 1/4 teaspoon salt and a pinch of red pepper flakes.
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