Creamy Parmesan Pasta With Vegetables Recipes

CREAMY PARMESAN PASTA WITH VEGETABLES

Creamy Parmesan Pasta with Vegetables image

Make and share this Creamy Parmesan Pasta with Vegetables recipe from Food.com.

Provided by BrendaM

Categories Spaghetti

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup butter
2 cups sliced fresh mushrooms
2 cups asparagus, cut in 1 inch pieces
2 onions, diced
2 carrots, sliced
2 zucchini, halved and sliced
1 sweet red pepper, cut in strips
2/3 cup chicken broth
1 cup sour cream (regular or light)
1/2 cup French onion dip or 1/2 cup ranch dip
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon
12 ounces spaghetti, cooked

Steps:

Saute vegetables in large frying pan for 5 minutes.
Add broth.
Cook 3 minutes or until vegetables are tender- crisp.
Combine sour cream, dip, parmesan cheese, parsley and tarragon.
Add to vegetable mixtures.
Heat through.
Toss with hot cooked pasta.

CREAMY ONE-POT MUSHROOM AND LEEK PASTA

Creamy One-Pot Mushroom and Leek Pasta image

This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they're deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.

Provided by Hetty McKinnon

Categories dinner, one pot, pastas, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 leek, white part only, finely sliced (about 5 ounces)
2 garlic cloves, finely chopped
3 cups mixed mushrooms, such as cremini, shiitake or oyster, torn or sliced (about 6 ounces)
1 lemon, halved
1 pound short pasta, such as orecchiette, cavatappi, gemelli or penne
4 cups vegetable stock
2 tablespoons unsalted butter
1/2 cup chopped fresh parsley, plus more for garnish
Kosher salt and black pepper
1 cup whole-milk ricotta
1/2 to 1 teaspoon red-pepper flakes

Steps:

Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.

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