GARDEN VEGETABLE & PASTA TOSS
Fresh garden vegetables bring a homemade taste to this unique low-calorie recipe.
Provided by Land O'Lakes
Categories Vegetable Pasta and noodles Main Course
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions. Add summer squash and zucchini during last 4 minutes of cooking time. Drain. Return to pan.
- Stir in Light Butter with Canola Oil, fresh dill, lemon juice, salt and pepper. Remove from heat.
- Add tomatoes; toss lightly to coat. Serve with Parmesan cheese, if desired.
Nutrition Facts : Calories 160 calories, Fat 4.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 170 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Sugar grams, Protein 6 grams
SPRING GARDEN PASTA
Press flower petals and snipped herbs between sheets of this easy and excellent homemade pasta dough. Then toss with butter, Parm, and more herbs for a gorgeous pappardelle. Garnish with additional whole flowers and herbs. This Allrecipes Magazine recipe is based on Easy Homemade Pasta Dough by pho1962.
Provided by Allrecipes Magazine
Categories Main Dish Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Beat flour, eggs, oil, and salt together in a bowl. Add water, 1 teaspoon at a time, until a smooth and very thick dough forms.
- Turn dough out onto a work surface and knead until very smooth, about 10 minutes. Cover; let dough rest for 5 to 10 minutes.
- Divide dough into 8 balls. Roll each into a thin sheet about 18 inches long using a pasta roller or a rolling pin. Sprinkle 1 tablespoon flower petals, 1/4 tablespoon thyme, and 1/4 tablespoon dill on the lengthwise half of each sheet. Fold sheet in half over petals and herbs, then roll again into a thin sheet. Cut into long, 1-inch wide strips using a pizza cutter.
- Bring a large pot of lightly salted water to a boil. Add pasta and boil until tender, 3 to 4 minutes. Drain.
- Toss with Parmesan cheese, butter, lemon zest, and juice. Season with salt and pepper.
Nutrition Facts : Calories 493 calories, Carbohydrate 51.7 g, Cholesterol 178.8 mg, Fat 25.6 g, Fiber 3.2 g, Protein 15.6 g, SaturatedFat 11.2 g, Sodium 910.9 mg, Sugar 0.6 g
VEGETABLE GARDEN PASTA SALAD
Fresh produce is showcased in this salad. My husband, Richard, is not too crazy about plain vegetables, so I came up with this colorful salad. He loves it, and so does our son.-Rhonda Knight, Hecker, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the broccoli, carrots, peppers and zucchini. , Drain and rinse pasta in cold water; add to vegetables. Combine salad dressing and mustard; pour over pasta mixture; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 239 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
GARDEN-FRESH PASTA TOSS
Pasta mixed with fresh veggies like spinach, tomatoes and peppers, combined with chopped chicken, makes a great weeknight dinner idea.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 8 servings, about 2-1/2 cups each.
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package.
- Meanwhile, sprinkle chicken with dressing mix; toss to coat. Heat 1 Tbsp. of the oil in large nonstick skillet. Add chicken; cook and stir 5 min. or until cooked through. Remove from heat; set aside until ready to use.
- Drain pasta; place in large bowl. Add chicken and all remaining ingredients; mix lightly.
Nutrition Facts : Calories 430, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
GARDEN PASTA TOSS
Make and share this Garden Pasta Toss recipe from Food.com.
Provided by Amber Dawn
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat the oil. Add the zucchini, broccoli, and garlic; cook, stirring as needed, until tender-crisp, about 5 minutes.
- Add tomatoes, basil, oregano, and rosemary; cook, stirring as needed, until the tomatoes are softened, about 5 minutes.
- Meanwhile, cook the pasta according to the package directions. Drain, reserving 1/4 cup of the pasta water, and place pasta in a serving bowl. Add the vegetable mixture, cheese and the reserved pasta water; toss to combine.
- Serve, sprinkled with pepper.
Nutrition Facts : Calories 236.8, Fat 4, SaturatedFat 1.5, Cholesterol 5.5, Sodium 120.7, Carbohydrate 40.7, Fiber 3.4, Sugar 4.2, Protein 11
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