30-MINUTE CREAMY VEGGIE PASTA
This creamy vegetarian pasta is a sneaky yet delicious way to get a full serving of veggies. Made in just 30 minutes!
Provided by Natalya Drozhzhin
Categories Main Course Pasta
Time 30m
Number Of Ingredients 10
Steps:
- Dice the bell pepper and onion into 1-inch cubes. Slice the mushrooms. Set the veggies aside.
- Preheat a deep skillet with butter over medium heat. Add the mushrooms and cook them until they soften.
- Add the bell peppers and onions to the skillet and cook them until they soften.
- Cook the pasta in a boiling pot of hot water for about 4 minutes less than the box instructions. Add the partially cooked pasta into the skillet with the veggies.
- Add the heavy whipping cream, pressed garlic, and broccoli to the skillet. Cook for about 5 minutes.
- Fold in the parmesan cheese and stir until evenly combined.
- Serve immediately and enjoy!
Nutrition Facts : Calories 662 kcal, Carbohydrate 64 g, Protein 18 g, Fat 38 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 127 mg, Sodium 664 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 13 g, ServingSize 1 serving
CREAMY PASTA WITH VEGETABLES
Creamy pasta with vegetables is a versatile, quick and easy weeknight dinner. It's a filling vegetarian meal with a vegan option.
Provided by Anne
Time 30m
Number Of Ingredients 10
Steps:
- clean and prepare the vegetables
- Add 1 tablespoon of oil or butter to a skillet and heat to medium heat. Add the mushroom slices and cook until the edges start to brown and remove them from the pan and set aside
- Next, add the asparagus slices and cook until they begin to soften and turn bright green, remove them from the pan and set aside with the mushrooms
- Cook the pasta according to package instructions.
- Add the remaining oil to the pan and the 4 cloves of chopped garlic and cook until the garlic begins to soften.
- Stir in the 1 tablespoon of flour. Once the mixture becomes pasty, (this is called a roux) turn the heat off. Gradually pour in the milk stirring with a whisk until mixture becomes thick.
- Reduce the heat, and add the mushrooms, asparagus and cooked peas to the sauce.
- Drain the pasta and set aside
- Add the cheese to the sauce and serve over the linguine
- Garnish with fresh herbs and enjoy!
Nutrition Facts : Calories 407 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 18 grams fat, Fiber 8 grams fiber, Protein 19 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 329 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
EASY VEGGIE PASTA PRIMAVERA
Perfect for pasta night family dinners, our Easy Pasta Primavera recipe is so simple to pull together. We used zucchini, yellow squash and peas, but the beauty of this recipe is that you can customize it with whatever veggies you like.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions.
- Meanwhile, melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add shallots and cook 3 minutes or until tender. Add garlic and cook 1 minute.
- Add vegetables and cook 3 minutes, stirring occasionally. Stir in broth and simmer 5 minutes or until vegetables are tender. Add remaining tablespoon Country Crock® Spread.
- Toss vegetable mixture with cooked pasta, mint or basil, and lemon zest. Sprinkle with Parmesan cheese, if desired.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 48.7 g, Cholesterol 0.8 mg, Fat 1.6 g, Fiber 3.2 g, Protein 9 g, SaturatedFat 0.3 g, Sodium 155.6 mg, Sugar 2.8 g
EASY CREAMY PASTA WITH VEGGIES
This makes a terrific side dish for chicken or pork chops, or a complete vegetarian meal. You can also add cubes of leftover ham, turkey or chicken to make a yummy one-dish meal.
Provided by Lennie
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Note: 1 1/2 cups of both fresh broccoli florets and fresh cauliflower florets, as well as 1 cup of sliced fresh carrots, can be substituted for the frozen veggies.
- Bring a large saucepan of salted water to boil and cook pasta according to package directions; add frozen veggies in with pasta during last five minutes of cooking.
- Drain pasta and veggies in colander.
- In the same pan, over low heat, whisk together soup, milk, parmesan, and mustard; add cream cheese and whisk frequently while cream cheese melts.
- Once mixture is smooth, add veggies and pasta into sauce.
- Heat until mixture is combined and warmed through, stirring frequently.
- Taste; add salt and pepper if desired; serve.
Nutrition Facts : Calories 150.6, Fat 11.6, SaturatedFat 6, Cholesterol 27.2, Sodium 554.2, Carbohydrate 5.8, Fiber 0.1, Sugar 0.9, Protein 6.2
CREAMY PASTA WITH VEGETABLES
Serve this Creamy Pasta with Vegetables at dinnertime tonight! This delicious Creamy Pasta with Vegetables also counts as a Healthy Living dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 3 to 5 min. or until crisp-tender. Add reduced-fat cream cheese, milk, Parmesan and oregano; mix well. Cook on low heat 3 to 5 min. or until cream cheese is completely melted, stirring frequently.
- Drain spaghetti; place in large bowl. Add sauce; mix lightly.
Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 48 g, Fiber 4 g, Sugar 9 g, Protein 15 g
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