Pasta Vegetable Saute Recipes

ULTIMATE SAUTEED VEGETABLES

Steps:

• Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
• Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
• In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.

VEGETABLE PASTA - ONE POT!

Steps:

• Heat oil in a large pot over medium. Add garlic and onion - cook slowly for 3 to 4 minutes until onion is translucent and sweet.
• Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes.
• Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.
• When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.
• Place lid on and cook for 5 minutes.
• Remove lid. Cook for another 3 to 4 minutes, stirring frequently, until pasta is almost cooked through and most of the liquid has been absorbed by the pasta.
• Stir through half the cheese (if using). Adjust salt and pepper to taste.
• Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.
• Garnish with parsley and serve immediately. Don't leave leftovers in the pot, residual heat will overcook the pasta so transfer into a serving dish.

PASTA WITH FRESH VEGETABLES

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.

GARLIC VEGETABLE SAUTE

Steps:

• Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.