Garden Fresh Pasta Bake Recipes
PASTA WITH FRESH VEGETABLES
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
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.
GARDEN FRESH PASTA BAKE
Originally from the back of a pasta sauce jar, this recipe has become our go-to pasta bake! An absolute favorite, chockfull of veggies and luscious cheese.
Provided by Lizzymommy
Categories One Dish Meal
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta as directed. Preheat oven to 375.
- In a very large pan, heat olive oil and saute zucchini until browned. Add mushrooms and carrot and cook until mushrooms are softened. Add spinach, cook until wilted.
- Pour pasta sauce the pan, heat through. Sprinkle parmesan on top of vegetable mixture, swirl in half and half. Stir in 1 cup of the shredded mozzarella. Remove from heat.
- Toss cooked pasta with vegetable mixture. Put into a greased casserole dish (I use a 9x13 pan) and top with remaining 2 cups of mozzarella.
- Bake until cheese browns, about 20-30 minutes.
Nutrition Facts : Calories 326.7, Fat 12, SaturatedFat 5.6, Cholesterol 29.5, Sodium 566.9, Carbohydrate 39.3, Fiber 2.6, Sugar 7.5, Protein 15.7
GARDEN FRESH SPAGHETTI SAUCE
Made from fresh San Marzano tomatoes from the garden. This sauce is great when served over hommade pasta.
Provided by kelly
Time 5h
Yield 2 quarts, 6 serving(s)
Number Of Ingredients 9
Steps:
- blanch and peal the tomotoes. I leave the seeds in as they are small in this type of tomato.
- 1/2 and run the tomatoes through a food processor or blender.
- Saute onion and galic in the olive out.
- Add red wine.
- Add tomato sauce from step 2.
- Add oregano, basil, salt and pepper.
- Let simmer. The length of time will depend on how thick you want the sauce.
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