Vegetables And Pasta In Seasoned Broth Recipes

GARLIC SEASONED VEGETABLES

Steps:

• Heat the broth, garlic and vegetables in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain the vegetables well in a colander.

PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH

Steps:

• Preheat oven to 400°F. Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.
• Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes.
• Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.

VEGETABLE SEASONING OR BROTH MIX

Steps:

• Store in tightly covered airtight container (a clean, used bouillon jar works very well).
• Stir or shake before each use.
• To make vegetable broth substitute: mix 1 rounded teaspoonful with each cup of very warm water.
• For seasoning: just sprinkle a bit on to vegetables while cooking.

PASTA, TOMATOES, VEGGIE BROTH, OLIVE OIL, & SEASONING RECIPE - (4.1/5)

Steps:

• Place pasta, tomatoes, onion, garlic and basil in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated - I left about an inch of liquid in the bottom of the pot - but you can reduce as desired . Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.