VEGETARIAN PASTA SAUCE
Loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. "You can add some of your favorite red wine to the sauce during the cooking process, if you wish." -Jerry Tamburino Sacramento, California
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.
Nutrition Facts : Calories 131 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 705mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 6g fiber), Protein 5g protein.
MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES
Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
- Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.
Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g
VEGETARIAN PASTA SAUCE WITH ARTICHOKES AND GREENS
This vegetarian spaghetti sauce is a yummy combination of collard greens, artichoke hearts, garbanzo beans, and more. I came up with this one night while trying to figure out how to get my 18-month old son to eat healthy greens. He absolutely loved it! Serve over whole wheat pasta with Parmesan cheese.
Provided by Jeni
Categories Vegetarian Pasta Sauce
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a deep skillet over medium heat; stir in onion. Saute until onion has softened and turned translucent, about 5 minutes. Add collard greens and garlic; cover and cook until greens are wilted, about 5 minutes.
- Add chopped artichoke hearts and liquid. Add pasta sauce, diced tomatoes, garbanzo beans, sugar, and salt. Bring to a simmer and cook until sauce is slightly reduced and collard greens are dark and tender, 10 to 15 minutes.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 43.1 g, Cholesterol 2.5 mg, Fat 13.1 g, Fiber 10 g, Protein 8.5 g, SaturatedFat 1.9 g, Sodium 1059.6 mg, Sugar 17.8 g
CREAMY ARTICHOKE PASTA
Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
- Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
- Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
- When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.
ARTICHOKE AND OLIVE MARINARA SAUCE
Make and share this Artichoke and Olive Marinara Sauce recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet cook garlic, onion and peperoncini in oil over moderately-low heat, stirring, until onion is softened, add wine and boil 3-5 minutes, or until wine is almost evaporated.
- Add tomatoes and simmer, stirring occasionally, for 20 minutes, or until the sauce is thickened.
- Stir in artichokes and olives and simmer sauce for 5 minutes and stir in parsley and season to taste.
- Enough for 1 lb of pasta, such as penne.
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