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.
PASTA WITH VEGETABLES
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
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
PENNE PASTA WITH VEGETABLES
Steps:
- Cook pasta according to the package directions and drain, reserving 1 cup of the cooking liquid. Combine the reserved cooking liquid, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, and cream cheese and stir until smooth. Stir the vegetables into the sauce and cook over medium heat for 4 to 6 or until the sauce is bubbly and the vegetables are heated through. Fold the pasta together with the sauce. Serve immediately garnished with the nuts.
PASTA WITH SUMMER VEGETABLES
Categories Bean Pasta Tomato Steam Vegetarian Quick & Easy Zucchini Summer Gourmet
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a saucepan of boiling water boil the fava beans for 4 to 5 minutes, or until they are tender. Drain the beans, let them cool until they can be handled, and peel off and discard the tough outer skins. In a steamer set over boiling water steam the zucchini, covered, for 1 1/2 to 2 minutes, or until it is just tender. In a large bowl combine the beans, the zucchini, the tomatoes, the onion, drained well if soaked, the garlic, the bell pepper, the parsley, the oil, and salt and black pepper to taste and toss the mixture until it is combined well. In a kettle of boiling salted water boil the gemellini until it is al dente, drain it, and while it is still hot add it to the vegetable mixture, tossing the mixture until it is combined well. Serve the pasta warm or at room temperature with the Parmesan.
PASTA WITH PAN-ROASTED VEGETABLES
From the www.cookscountry.com website. "This simple pasta dish comes together quickly for a fast weeknight meal. Here's what we discovered: Test Kitchen Discoveries One pound of quartered white or cremini mushrooms can be substituted for the portobellos. After adding the mushrooms, peppers, and onion to the skillet, cover it-this creates a gentle steaming effect and produces nicely browned, tender vegetables. Liberally season the water in which the pasta is cooked; otherwise it will taste bland. The ruffled nooks and crannies of campanelle pasta (also called belliflowers) work great here, but fusilli or penne is an acceptable substitute.
Provided by senseicheryl
Categories Penne
Time 22m
Yield 4 bowls of pasta, 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring 4 quarts water to boil in large pot. Heat 3 tablespoons oil in large skillet over medium-high heat until shimmering. Add mushrooms, peppers, onion, 3 tablespoons vinegar, 1 teaspoon salt, and ½ teaspoon pepper to skillet and cook covered, stirring occasionally, until vegetables begin to soften, about 5 minutes. Uncover and continue to cook, stirring occasionally, until vegetables are tender and browned around edges, 10 to 12 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- While vegetables are cooking, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve ½ cup cooking water, drain pasta, and return to pot. Add cooked vegetables, remaining oil, and remaining vinegar to pot with pasta and toss to combine, adding reserved pasta water as needed. Stir in tomatoes and basil and season with salt and pepper. Serve.
Nutrition Facts : Calories 639.5, Fat 19.2, SaturatedFat 2.8, Sodium 17.5, Carbohydrate 99.6, Fiber 7.8, Sugar 9.2, Protein 18.8
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