LOADED VEGGIE PASTA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Fill a pasta pot with pasta and steamer inserts three-quarters of the way full with salted water. Place over medium-high heat and bring to a rapid boil. Cook the pasta in the pasta insert according to the package instructions.
- Meanwhile, fill the steamer insert with the asparagus, snap peas and green beans. When there is 4 minutes left on the pasta, add the steamer insert to the top of the pot and cover with the lid.
- Carefully remove the steamer insert and set aside. Remove the pasta insert, shaking the excess water back into the pot, and set aside. Reserve 1 cup pasta water and dispose of the remaining water.
- Return the pasta pot to high heat and add the olive oil, butter, chili flakes, tomatoes, garlic and some salt and pepper and cook, stirring occasionally, until the garlic is fragrant and beginning to brown, about 1 minute.
- Deglaze the pot with the white wine and 1/2 cup reserved pasta water. Stir in the drained pasta, steamed vegetables and spinach. Cook until the spinach has wilted and the sauce has slightly thickened, adding pasta water as needed.
- Stir in three-quarters of the Parmesan and season to taste. Serve, garnished with the remaining Parmesan and torn basil.
VEGGIE-PACKED TOMATO SAUCE RECIPE BY TASTY
Here's what you need: olive oil, carrot, onion, red bell pepper, celery, garlic, dried oregano, dried basil, tomato paste, whole peeled tomato, water, salt, pepper
Provided by Matthew Johnson
Categories Sides
Yield 16 servings
Number Of Ingredients 13
Steps:
- In a large pot at medium-high heat, add the olive oil and carrots to the pot. Cook the carrots for about 10 minutes until they start to brown slightly.
- Next add the chopped onion, red bell pepper, celery, garlic, oregano, basil, salt, and pepper to the pot and cook until the vegetables are caramelized and tender.
- Add the tomato paste, stir it into the vegetables, and allow the tomato paste to brown deeply. It should be very aromatic before moving forward.
- Add the canned tomatoes and water, bring the sauce to a boil, and then reduce to a simmer. Simmer the sauce for at least 1 hour.
- Add the sauce to a blender in batches or use an immersion blender to puree the sauce to your desired consistency.
- Let the sauce cool completely and then pour the sauce into freezer-safe bags. Place the bags into a leak-proof container/tray, and freeze for up to one month.
- Reheat the frozen sauce with ½ cup (120 ml) of water in a pot until it comes to a boil and then use as desired.
- Enjoy!
Nutrition Facts : Calories 78 calories, Carbohydrate 14 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, Sugar 8 grams
TODDLER VEGGIE PACKED PASTA
If you have a picky toddler, you know how difficult lunch options can be! I decided to whip this up with what I had on hand. You could omit or add items as you please....I like the veggie/calcium combo! Alphabet pasta is also a good alternative for babies Store the leftovers for two days and serve as a side or meal!
Provided by missykett
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil pasta according to directions, I always boil it a minute longer for younger toddlers. Add pasta to serving dish and mix with olive oil and cheddar cheese.
- Steam veggies according to directions.
- Heat sauce according to directions.
- In food processor or blender add veggies, sauce, and cream cheese. Blend well. Sauce will be thick.
- Stir sauce in with pasta and serve.
VEGGIE-PACKED STRATA
Steps:
- In a large skillet, saute peppers and onion in 1 Tbsp. oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 Tbsp. oil until tender. Drain; pat dry and set aside., Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan. , Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around sides of pan to loosen; remove sides. Cut into wedges.
Nutrition Facts : Calories 453 calories, Fat 31g fat (15g saturated fat), Cholesterol 202mg cholesterol, Sodium 938mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.
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