Piccolini Pasta With Fresh Veggies Recipes

PASTA WITH FRESH VEGETABLES

Pasta with Fresh Vegetables image

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

Ingredients

8 ounces uncooked penne pasta
1 cup sliced fresh carrots
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 cup fresh broccoli florets
1 cup sliced yellow summer squash
1 cup chopped green pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped fresh plum tomatoes
Grated Parmesan cheese

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

Pasta with Vegetables image

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

Ingredients

⅓ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 carrots
1 ½ cups broccoli florets, lightly steamed or blanched
4 cups uncooked rotini pasta

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

PICCOLINI PASTA WITH FRESH VEGGIES

Piccolini Pasta With Fresh Veggies image

This is the pasta dish I made for Mother's Day, with the help of my dear niece, Taya. She even chose the pasta shape: mini wagon wheels! I really like how the "base" of this dish turned out, using the diced tomatos, balsamic and tamari. This will probably lend itself to many different vegetable variations in the future! Leftovers tasted even better the next day

Provided by Kozmic Blues

Categories One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

16 ounces pasta, I used Barilla piccolini
2 tablespoons olive oil
1 small yellow onion, sliced
1 teaspoon italian seasoning
6 garlic cloves, minced
2 large red bell peppers, seeded and cut into strips
1 lb frozen broccoli florets, thawed
2 (10 ounce) packages sliced mushrooms (white button or baby bella)
2 (14 ounce) cans diced tomatoes (fire roasted is nice if you have them)
2 tablespoons balsamic vinegar
2 teaspoons tamari or 2 teaspoons soy sauce
1 (14 ounce) can cannellini beans (white beans)
1/2 cup basil leaves (chiffonade or chopped)
salt, to taste
crushed red pepper flakes, to taste

Steps:

Bring a large pot of salted water to a boil for the pasta.
In a LARGE saute pan, heat olive oil over medium heat.
Add onion slices, and cook until translucent, about 3-4 minutes.
Add garlic, mushrooms and italian seasoning and cook another 4-5 minutes, or until mushrooms begin to soften.
Next, stir in the peppers and broccoli and cook for about 10 minutes, or until vegetables turn bright and soften. I usually add a little salt here as well.
Cook pasta in boiling water until al dente, about 7-8 mintues.
When the vegetable are done to your liking, add the diced tomatoes, balsamic, tamari and cannellini beans and simmer until pasta is ready.
Drain pasta and toss with veggies and sauce, garnish with fresh basil and crushed red pepper, if using.

Nutrition Facts : Calories 400.6, Fat 5.2, SaturatedFat 0.8, Sodium 1636.6, Carbohydrate 72, Fiber 10.2, Sugar 9.4, Protein 20.2

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