Angel Hair Pasta With Vegetables Recipes

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.

Steps:

• Cook pasta according to package directions.
• Saute veggies, basil, and garlic in oil over medium-high heat.
• Combine broth, starch, and salt, then stir into vegetables. Bring to a boil.
• Reduce heat, then cook and stir 3-5 minutes.
• Remove from heat and stir in tomatoes.
• Top pasta with veggie mix or stir all together, then top with parmesan cheese.
• Sprinkle individual servings with red pepper, black pepper, or pine nuts, or just leave as is!

Steps:

• 1) Place margarine in a large skillet; place over medium heat until hot. Add broccoli and next 4 ingredients; saute 5 minutes or until vegetables are crisp-tender. Add mushrooms, wine, salt, and pepper; cook 2 minutes or until mushrooms are tender. Remove from heat; set aside, and keep warm. 2) Cook pasta according to package directions, omitting salt and fat. Drain. 3) And vegetable mixture and cheese to pasta; toss lightly.

Steps:

• Heat 1 Tbsp.
• oil in medium skillet over medium heat; add chicken.
• Cook, stirring, until chicken is cooked through, about 5-7 minutes.
• Remove from skillet and drain on paper towel.
• Begin heating water for pasta.
• Heat remaining oil in same skillet and add onion and green pepper.
• Cook for about 3 minutes.
• Add frozen vegetables and garlic.
• Cook, stirring, for 5-7 minutes.
• Cook pasta according to package.
• While pasta is cooking, add chicken broth, basil, salt, pepper, and parmesan cheese to skillet and stir to combine.
• Return chicken to skillet; reduce heat and simmer for 4 minutes.
• Drain pasta and place in large serving bowl.
• Top with chicken and vegetable mixture and serve immediately, with extra parmesan cheese for sprinkling.

Steps:

• Bring 3 quarts of water to boil in a covered pot.
• Wash, trim and slice mushrooms.
• Wash broccoli and remove tough stems. Cut remaining stems into thin slices and break up the florets.
• Heat the oil in a skillet and cook mushrooms and broccoli, covered, over medium-high heat for 5 minutes.
• Proces cottage cheese and yogurt in food processor until smooth.
• Break up tomatoes with your fingers and add to the vegetables with the oregano and basil. Cover and continue cooking over medium heat until broccoli is softened but still crisp.
• Cook pasta in boiling water for about 30 seconds; drain.
• Remove sauce from heat; stir in cottage-cheese mixture and pour over pasta. Season with black pepper. Serve with grated cheese.

Steps:

• 1. Chop all vegetables into big chunks. In a large skillet heat about 4 tablespoons of olive oil. Add the chopped vegetables. Sprinkle with garlic powder, onion powder, garlic salt with parsley, pepper, and paprika. Stir and fry until liquid cooks off and the vegetables are tender. Set aside.
• 2. While vegetables are cooking, heat your favorite spaghetti sauce or marinara. Cook angel hair according to package directions. Drain.
• 3. To serve place a big scoop of cooked pasta on a plate. Top with vegetables and pour sauce over vegetables. Sprinkle with shaved cheese to taste. Enjoy!