Fresh Veggie Pasta Recipes

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PASTA WITH FRESH VEGETABLES



Pasta with Fresh Vegetables image

Looking for a recipe with summer flavor? This delicious vegetable pasta dish is so easy to prepare and a great way to use up your garden-fresh veggies. It's also hearty and nutritious but still lower in fat and calories! -Laurie Couture, Swanton, Vermont

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 14

8 ounces uncooked penne pasta
1 cup sliced fresh carrots
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 cup fresh broccoli florets
1 cup sliced yellow summer squash
1 cup chopped green pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped fresh plum tomatoes
Grated Parmesan cheese

Steps:

  • Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

VEGGIE PASTA SALAD



Veggie Pasta Salad image

Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 13

8 ounces uncooked tricolor spiral pasta
3 small tomatoes, chopped
1 cup thinly sliced green onions
1 cup each chopped celery, sweet red pepper, zucchini and carrots
3 tablespoons balsamic vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper. , Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 352mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

FRESH VEGGIE PASTA



Fresh Veggie Pasta image

I have been making this pasta for quite a few years. It is great to serve for a dinner party or cut recipe in half for the two of you...you will still have left overs and is just as delicious a couple of days later too.. It is always a big hit and very appealing to look at. Great vegetarian dish, low in fat, low in calories. I serve it with fresh focaccia bread and my own herb infused olive oil.

Provided by MnkyMom

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

3/4 lb whole wheat penne (or whatever you prefer)
1/4 lb bow tie pasta (or whatever you prefer)
12 roma tomatoes
1 fresh zucchini
1 yellow bell pepper
2 portabella mushroom caps
1 medium red onion
6 -8 garlic cloves
1/4 lb marinated artichoke (Check with your local Farmers Market, if not get a small jar of them)
8 ou fresh basil
1 teaspoon rosemary
1 teaspoon thyme
1/4 teaspoon sea salt or 4 shakes salt
1/2 teaspoon black pepper
2 tablespoons extra virgin olive oil
romano cheese

Steps:

  • Cut all veggies.
  • In a large bowl, Lightly coat the veggies with apprx 1 to 1 1/2 tsps olive oil.
  • Add thyme, rosemary salt and pepper, Toss.
  • Let sit in refrigerator to marinate apprx 20 minutes.
  • Add remaining olive oil to large saute pan.
  • Get a large pot boiling for pasta.
  • Add marinated veggies to saute pan, cook on medium apprx 10 minutes or until getting soft, cover and simmer for apprx 10 minutes.
  • Cook pasta.
  • Add veggies to the top of your drained pasta and serve.
  • Top with Freshly grated Romano.

Nutrition Facts : Calories 564.9, Fat 10, SaturatedFat 1.6, Cholesterol 23.9, Sodium 271.6, Carbohydrate 106.1, Fiber 14, Sugar 8.5, Protein 21.9

PASTA WITH VEGETABLES



Pasta with Vegetables image

You can include almost any vegetables you have in your fridge in this recipe. It is popular even with those who normally scorn vegetarian food.

Provided by Danielle

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 11

⅓ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 carrots
1 ½ cups broccoli florets, lightly steamed or blanched
4 cups uncooked rotini pasta

Steps:

  • Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
  • Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
  • While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
  • Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

Nutrition Facts : Calories 516.4 calories, Carbohydrate 72.5 g, Fat 19.7 g, Fiber 6 g, Protein 13 g, SaturatedFat 2.8 g, Sodium 44.4 mg, Sugar 6.5 g

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