ANGEL HAIR PASTA WITH GARDEN VEGETABLES
"This family favorite is especially fun to make when the garden is full of fresh vegetables," reports Jun Barrus from Springville, Utah. "It's quick to fix, delicious and always different-just choose the vegetables that have ripened that day!" More Pasta Recipes »
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender. , In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the vegetable mixture. Bring to a boil. Cook and stir for 1-2 minutes or until vegetables are crisp-tender and sauce is thickened., Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese.
Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 714mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
ANGEL HAIR SOUP
Give angel hair pasta a quick sizzle in the saucepan before adding it to a blend of seasoned canned tomatoes and chicken broth to make this tasty soup.
Provided by My Food and Family
Categories Pasta
Time 45m
Yield 15 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Blend dressing, tomatoes and onions in blender until smooth. Pour into stockpot. Bring to boil on medium-high heat. Stir in broth. Simmer on medium-low heat 15 min., stirring occasionally. Meanwhile, heat oil in large saucepan on medium heat. Add pasta; cook 1 min. or until golden brown, stirring constantly. Drain.
- Add pasta and water to tomato mixture in stockpot; cook on medium-high heat 10 min. or until pasta is tender and about 1/3 of the broth is absorbed. (The pasta should still be somewhat soupy.) Sprinkle with cheese.
- Top each serving with about 1 tsp. sour cream; swirl lightly with spoon.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
SAN FRANCISCO VEGETABLE SOUP OVER ANGEL HAIR PASTA
I found this recipe in a Pillbury Bake-Off Cookbook about 10 years ago. It's delicious, fairly quick to make, is low-cal and party perfect.
Provided by Trisha W
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine, in a large sauce pan, the beef broth, all the frozen and fresh vegetables, and spices through the garlic salt.
- Bring to a boil, reduce heat and simmer covered for about 7-8 minutes.
- Add the pureed tomatoes and cook till heated through.
- Cook the pasta while the soup is heating, according to the package directions.
- Place pasta in 6 soup bowls, dividing evenly, and ladle the soup mixture over it.
- Sprinkle the cheese and parsley on top of the soup.
ANGEL HAIR AND FRESH VEGETABLE SOUP
Make and share this Angel Hair and Fresh Vegetable Soup recipe from Food.com.
Provided by blucoat
Categories Clear Soup
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine first seven ingredients in a large pot and bring to a boil. Cover, reduce heat and simmer 5 minutes or just until vegetables are tender.
- Add spinach, mushrooms and angel hair pasta. Simmer 3 to 4 minutes or until pasta is al dente.
- Ladle into serving bowls, and sprinkle each with Parmesan cheese.
OLIVE GARDEN ANGEL HAIR AND THREE ONION SOUP RECIPE - (4.4/5)
Provided by MichaelH
Number Of Ingredients 10
Steps:
- PLACE oil and all onions in a large sauce pan over low heat and saute, stirring occasionally, about 20 minutes, until onions are golden. Add stock and salt to taste. Sprinkle with red pepper flakes and simmer for about 1 hour. ADD pasta and parsley and cook until pasta is just al dente. LADLE into soup bowls. Sprinkle with grated Romano cheese
ANGEL HAIR WITH TOMATO AND BASIL
Fresh basil leaves and organic tomatoes dress long thin pasta that's as delish as restaurant fare.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion and red pepper flakes; cook 5 minutes, stirring frequently, until onion is tender. Add tomatoes, garlic and salt. Heat to boiling. Reduce heat; simmer uncovered 3 minutes, stirring occasionally.
- Meanwhile, cook pasta as directed on package. Drain; place in serving bowl. Pour tomato mixture over pasta; toss gently to coat. Add basil, cheese and remaining 1 tablespoon oil; toss.
Nutrition Facts : Calories 290, Carbohydrate 37 g, Cholesterol 5 mg, Fat 2, Fiber 3 g, Protein 11 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 3 g, TransFat 0 g
SPICY ANGEL HAIR PASTA AND MEATBALL SOUP
Steps:
- In 5-quart Dutch oven or saucepan, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring occasionally, until tender. Stir in tomatoes, broth, Sriracha sauce and garlic salt. Heat to boiling, stirring occasionally.
- Stir in pasta and meatballs. Heat to boiling; reduce heat. Cover and simmer about 6 minutes, stirring occasionally, until pasta is tender and meatballs are thoroughly heated.
Nutrition Facts : Calories 460, Carbohydrate 41 g, Cholesterol 120 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1810 mg, Sugar 10 g, TransFat 1 g
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CRYSTAL CLEAR CHICKEN SOUP WITH JULIENNED VEGETABLES …
From jamiegeller.com
Cuisine Ashkenazi, Jewish FoodCategory SoupsServings 24Total Time 3 hrs 10 mins
- Place the chicken, marrow bones, carrots, parsnips, turnips, parsley roots, green pepper, cauliflower, onion, and 1 tablespoon of the salt in a 12-quart stockpot. Cover with 6 quarts cold water and bring to a boil over high heat. Skim and discard the foam that forms at the top when it comes to a boil.
- Add the remaining 2 tablespoons salt, the parsley, garlic, peppercorns, and allspice and return to a boil. Simmer, covered, over low heat for 1 hour. Remove the 4 chicken breasts and allow them to cool slightly. Remove the meat from the bones. Shred or chop the meat and store it in the fridge to serve in the soup or for another use. Return the bones to the pot. Continue simmering, covered, over low heat, for at least 2 hours more.
- Strain the entire contents of the pot through a colander lined with cheesecloth or a clean T-shirt. Discard all the solids or save them for another use. Chill the broth overnight.
- To serve the soup, remove the surface fat and pour the broth into a large pot. Bring to a simmer over low heat and cook until warm, 10 to 15 minutes. Add the zucchini, carrot, daikon, and the reserved chicken, if desired. Simmer 5 minutes to cook the vegetables and heat the chicken. Be careful to keep the soup over low heat; bringing the soup to a boil can make it cloudy. Season to taste with salt.
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