ROASTED VEGGIE PASTA WITH FETA
This delicious roast veggie feta pasta is so easy to make! It's a perfect weeknight meal.
Provided by This Healthy Table
Categories Main Dishes
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Place the feta and vegetables on a parchment-lined baking sheet. Toss vegetables and drizzle cheese with 1 tablespoon of olive oil and 1 teaspoon of salt.
- Bake in the oven for 15 minutes or until the tomatoes have burst.
- Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside.
- When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir the feta is evenly dispersed over the pasta. Then add the vegetables, remaining olive oil, remaining salt, pepper, lemon juice, and arugula and stir gently till combined.
- Serve immediately or save in the refrigerator for up to 4 days.
Nutrition Facts : Calories 263 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 972 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
FIRE ISLAND ZITI
"I've always been fascinated by Fire Island, and thought the name was fitting for this slightly spicy pasta dish." -Candace Reed, DeSoto, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Toss the tomatoes with 2 tablespoons oil, garlic and salt. Place cut side down in a 15x10x1-in. baking pan. Bake at 450° for 20-25 minutes or until tender. Chop when cool enough to handle., Cook ziti according to package directions, adding broccoli during the last 4 minutes. Meanwhile, in a large skillet over medium heat, cook sausage in remaining oil until no longer pink. Add pepper flakes; cook 1 minute longer. Stir in tomatoes and heat through. , Drain ziti mixture; toss with sausage mixture. Sprinkle with cheese.
Nutrition Facts : Calories 477 calories, Fat 25g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 1122mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.
FRESH AND EASY VEGGIE SPAGHETTI
Quick and easy vegetable spaghetti with lots of veggies and a simple tomato sauce made completely from scratch. For vegan spaghetti, skip the cheese and serve with a little nutritional yeast scattered on top. The sauce can be made in advance and kept in the refrigerator for 3 to 4 days.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 35m
Yield Makes 4 to 6 servings (About 6 cups of sauce)
Number Of Ingredients 16
Steps:
- Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
- Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
- Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
- While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
- Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.
Nutrition Facts : ServingSize 1/6 of the recipe (2 ounces pasta), Calories 372, Fat 11.4g, SaturatedFat 1.6g, Cholesterol 0mg, Sodium 798.2mg, Carbohydrate 56.9g, Fiber 8.9g, Sugar 7g, Protein 14.5g
ROASTED VEGETABLE PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.
FIRE AND ICE PASTA
Delicious bow tie pasta with a bite! Feel free to use penne or rotini pasta for a change of pace!
Provided by Patti Rotman
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Yield 7
Number Of Ingredients 12
Steps:
- In a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight.
- Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
- In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
- Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.
Nutrition Facts : Calories 1026.6 calories, Carbohydrate 102.5 g, Cholesterol 19.2 mg, Fat 59.4 g, Fiber 6.9 g, Protein 24.5 g, SaturatedFat 12.4 g, Sodium 857.5 mg, Sugar 8.6 g
FIRE AND ICE PASTA WITH FRESH HERBS
A wonderful combination of flavors to excite even the most discerning of palates! A spicy tomato sauce served at room temperature over hot pasta and topped with feta cheese. Goat cheese also goes well with this sauce.
Provided by Patti Rotman
Categories World Cuisine Recipes European Italian
Time 3h40m
Yield 7
Number Of Ingredients 12
Steps:
- In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
- Cook pasta in a large pot of boiling water until al dente. Drain.
- Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.
Nutrition Facts : Calories 954.5 calories, Carbohydrate 66.2 g, Cholesterol 28.8 mg, Fat 71.9 g, Fiber 7.6 g, Protein 17.5 g, SaturatedFat 13.9 g, Sodium 956.7 mg, Sugar 13.7 g
ONE-POT VEGGIE PASTA
Clipped from an old issue of Parade magazine, this easy and healthy pasta dish truly is cooked all in one pot!
Provided by loof751
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add linguine and boil 7 minutes, stirring occasionally.
- Gradually, so that the water doesn't stop boiling, add broccoli and asparagus. Cook 2 minutes more.
- Gradually add the zucchini, snow peas, and green peas. Cook 3 minutes longer.
- During this final cooking time, put the half & half, parmesan, butter, salt, and pepper in a large serving bowl.
- Drain pasta and veggies well and immediately pour into the serving bowl. Toss to coat all with cream mixture. Serve at once.
Nutrition Facts : Calories 518, Fat 14.6, SaturatedFat 8.3, Cholesterol 37.5, Sodium 456.4, Carbohydrate 76, Fiber 5.8, Sugar 6.6, Protein 21.4
DESERT FIRE PASTA
A Canyon Cafe recipe. Note: Pico de gallo is a combination of chopped fresh tomatoes, cilantro, onions, garlic and peppers to taste. Add a splash of lime juice and a dash of salt. If you don't have time to make pico de gallo, substitute chopped fresh tomatoes. This topping adds tremendously to the finished dish.
Provided by gailanng
Categories One Dish Meal
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 19
Steps:
- Jalapeno Cream Sauce: To make a roux, melt 1 1/2 tablespoons butter; whisk in flour. Set aside.
- Saute onion, jalapeno and garlic in the remaining 1 teaspoon butter over medium heat until translucent, 5 to 6 minutes. Do not let the vegetables brown. Stir in cream, salt and black and red peppers; increase the heat and bring to a boil. Reduce heat to a simmer; whisk in the roux and cook until thickened. Set aside and keep warm to use in Desert Fire Pasta. Yields 2 cups.
- For the Pasta: Bring a large pot of salted water to a boil.
- While water comes to a boil, heat oil in a large skillet; add shrimp, mushrooms and jalapeno. Cook, tossing frequently, just until shrimp are opaque.
- Cook pasta in the boiling water just until al dente, according to package directions. While pasta cooks, stir jalapeno cream sauce into the shrimp mixture. Cook until heated through; do not let boil.
- Drain cooked pasta well. Add to shrimp mixture; toss until well coated. Transfer to serving dishes; sprinkle with Parmesan, then parsley. Spoon pico de gallo atop each serving.
Nutrition Facts : Calories 1554.5, Fat 116.1, SaturatedFat 64.6, Cholesterol 360, Sodium 1243.4, Carbohydrate 105, Fiber 6.7, Sugar 7.8, Protein 27.2
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