VEGETABLE MEDLEY PASTA SIDE DISH
This nutritious blend of pasta and veggies makes a versatile and colorful side dish with a variety of entrees. Debbie Balta - Elizabeth, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook pasta according to package directions, adding the beans during the last 5 minutes of cooking., Meanwhile, combine the cornstarch and broth until smooth; set aside. In a large saucepan, melt butter; add the mustard, basil and garlic powder. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain pasta and beans; return to the Dutch oven. Add the mustard sauce and mushrooms; toss to coat. Stir in tomato.
Nutrition Facts : Calories 157 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 359mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
COLORFUL VEGETABLE MEDLEY SIDE DISH
With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 473mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
VEGETABLE MEDLEY
A vegetable medley that is soooo good!
Provided by UPPERAIRS
Categories Side Dish Vegetables
Time 2h10m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
- Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
- Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g
VEGETABLE & CHICKEN PASTA MEDLEY
Make and share this Vegetable & Chicken Pasta Medley recipe from Food.com.
Provided by Chef Shantal
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Season chicken with salt and pepper. Bake in oven 25 minutes.
- Cook pasta according to package directions.
- While chicken and pasta are cooking, in a medium saucepan bring 1/2 cup water to a boil, over medium high heat. Add broccoli, cook until crisp-tender, about 4 minutes, Drain.
- In a medium skillet melt 2 tablespoons margarine over medium high heat. Add mushrooms and bell pepper, cook, stirring, until tender about 3 minutes.
- In small sauce pan, melt remaining margarine, stir in flour. Cook for 1 minute, stirring. Add milk, cheese, salt and pepper. Cook until thickened, about 5 minutes.
- Remove chicken from oven, and slice into strips. Toss sauce with veggies and chicken.
- Drain pasta, put on serving dish, pour sauce over.
- Serve immediately.
Nutrition Facts : Calories 846.9, Fat 38.4, SaturatedFat 14.4, Cholesterol 199.7, Sodium 1326.4, Carbohydrate 70.5, Fiber 3.7, Sugar 3.3, Protein 54.1
PASTA-SAUSAGE-VEGETABLE MEDLEY
Found in Southern Living years ago and adapted slightly, this makes a quick and tasty weeknight supper. I usually serve it with a salad and garlic toast.
Provided by highcotton
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat.
- Add mushrooms and zucchini; sprinkle with oregano, stirring to blend.
- Saute 3 to 5 minutes, or until vegetables are crisp-tender (my family prefers softer veggies, so I cook 8-10 minutes).
- While vegetables cook, cut sausages crosswise into 1/2-inch slices.
- When vegetables are as tender as you like, remove to a bowl and add sausage to skillet; cook until browned, stirring occasionally.
- (Note: Since they're fully-cooked, you can heat the sausages as little as 5 minutes if you're in a hurry. We like the flavor when they're really well-browned, so I often have to add a little more butter to prevent sticking.).
- Return vegetables to skillet with sausage; stir in tomatoes, including juice, and let mixture simmer gently while pasta cooks.
- Prepare noodles according to package directions; drain well.
- Top noodles with sausage-vegetable mixture and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 645.5, Fat 49.4, SaturatedFat 20.7, Cholesterol 121.6, Sodium 1969.6, Carbohydrate 16, Fiber 1.8, Sugar 2.3, Protein 34.4
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