FARMERS MARKET PASTA
When we moved into our house, little did we know that we had a wild asparagus patch. For decades, that little patch has given us plenty of asparagus. This recipe can be used almost any time of year, with almost any assortment of vegetables the season has to offer. By cooking without butter or oil, you can cut fat and calories, but the flavors are still there. -Wendy Ball, Battle Creek, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, cook linguine according to package directions, adding asparagus and carrots during the last 3-5 minutes of cooking. Drain; return to pot., Place a large skillet coated with cooking spray over medium heat. Add onion; cook and stir 3 minutes. Add squash, mushrooms, and garlic; cook and stir until crisp-tender, 4-5 minutes. , Add cream and broth; bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, until sauce is thickened slightly, about 5 minutes. Stir in peas, ham, 2 tablespoons basil and pepper; heat through., Add to linguine mixture; stir in 1/2 cup cheese. If desired, top with additional basil and cheese.
Nutrition Facts : Calories 338 calories, Fat 9g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 817mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges
FARMERS MARKET ORZO SALAD
Orzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. -Heather Dezzutto, Raleigh, North Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook orzo according to package directions; drain. Brush yellow squash, zucchini and onion with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill vegetables, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until lightly charred and tender, turning once. Cool slightly. Cut into 1-in. pieces., In a small bowl, whisk lemon juice and remaining oil until blended. In a large bowl, combine orzo, grilled vegetables, mozzarella, tomatoes, basil and remaining salt and pepper. Add dressing; toss to coat. Sprinkle with pine nuts.
Nutrition Facts : Calories 291 calories, Fat 27g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 274mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
QUICK FARMER'S MARKET PASTA
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large heavy saute pan add the sliced garlic and the clusters of cherry tomatoes. Drizzle with the olive oil and season with salt and pepper. Put the pan over low-medium heat on the stove top and cook slowly until the tomatoes are just about falling apart and their juices have been extracted into the olive oil forming a nice sauce, about 35 to 40 minutes.
- Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente. Reserve 2 to 3 clusters of roasted tomatoes for garnish. Discard the vine stems and puree or squash the remaining tomatoes in the pan, with a spoon, so you have nice chunky pieces of tomato in all the delicious tomato juice and olive oil. Stir in the sugar. This will be the sauce for the pasta.
- In a large saute pan heat a 3-count of olive oil and saute the loose pork sausage until brown and caramelized. Remove and set aside on a plate while you cook the zucchini. To the same pan add some more olive oil and saute the zucchini until caramelized around the edges, about 2 minutes. Add the artichokes and cook for 2 to 3 more minutes. Add the sausage back to the pan and toss in pasta and the tomato sauce. Mix well over high heat to ensure everything is heated through and evenly coated. Transfer to a serving bowl or platter.
- To serve, sprinkle with Parmesan, basil leaves and top with a cluster of roasted cherry tomatoes.
FARMERS' MARKET PAPPARDELLE
Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.
Categories Herb Pasta Vegetable Vegetarian Quick & Easy Dinner Lunch Corn Zucchini Summer Healthy Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a 6- to 8-quart pot of well-salted water to a boil.
- Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.
- Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.
- While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).
- Cut corn from cobs; add corn to tomatoes.
- Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.
- Add herbs and toss gently again.
More about "creamy farmers market pasta salad recipes"
FARMERS MARKET PASTA SALAD - FEASTING AT HOME
From feastingathome.com
5/5 (3)Category MainCuisine NorthwestTotal Time 35 mins
- Set salted pasta water to boil on the stove and cook pasta according to directions on package- remember to save the pasta water.
- If cooking veggies stove top, slice zucchini into ½ inch thick half moons. Lay corn down on a cutting board and slice the kernels off.
- Heat oil in an extra large skillet over medium heat. Add garlic, shallot and zucchini and sauté for 5-6 minutes, stirring often, lowering heat if garlic starts to get too dark. Once the zucchini has a bit of color, stir in the zest from one lemon. Add the corn, and stir and cover the skillet with a lid and turn heat to low, letting it steam until zucchini is tender. Check after a few minutes, give a quick stir, cover again. Once zucchini is tender add the cooked black beans and let them warm through, adding the salt and pepper.
FARMERS’ MARKET PASTA SALAD - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
Servings 8Estimated Reading Time 40 secs
MARKET PASTA SALAD RECIPE | LAND O’LAKES
From landolakes.com
SUMMER VEGETABLE PASTA SALAD: FRESH FARMER'S MARKET …
From amandascookin.com
CREAMY BOW TIE PASTA SALAD - SPEND WITH PENNIES
From spendwithpennies.com
10 CREAMY PASTA SALAD RECIPES - EATINGWELL
From eatingwell.com
FARMERS' MARKET PASTA WITH WALNUT PESTO RECIPE
From pinchofyum.com
FARMERS' MARKET PASTA SALAD RECIPE - SOUTHERN LIVING
From southernliving.com
FARMERS MARKET PASTA SALAD - CRAVINGSOFALUNATIC.COM
From cravingsofalunatic.com
FARMERS MARKET PASTA SALAD - SHARON PALMER, THE PLANT …
From sharonpalmer.com
FARMERS’ MARKET PASTA SALAD – HOME IS WHERE THE BOAT IS
From homeiswheretheboatis.net
PASTA - FARMERS MARKET PASTA SALAD TODAY SHOW RECIPE
From findsimplyrecipes.com
PESTO PASTA SALAD | FEASTING AT HOME
From feastingathome.com
MARKET PASTA SALAD RECIPE | LAND O’LAKES
From tst.landolakes.com
FARMER'S MARKET PASTA SALAD, MOUNT CARMEL HEALTH, COLUMBUS, OH
From mountcarmelhealth.com
THE 12 BEST RECIPES TO TRY USING FARMERS MARKET VEGETABLES IN
From thekitchn.com
70 EASY SUMMER SALAD RECIPES FOR HOT DAYS - SOUTHERN LIVING
From southernliving.com
CREAMY FARMERS MARKET PASTA SALAD - MY FOOD AND FAMILY
From beta.myfoodandfamily.com
RECIPE: FARMERS MARKET PASTA DINNER | KITCHN
From thekitchn.com
THESE STRAWBERRY SALAD RECIPES TASTE LIKE SUMMER—AND ARE A …
From bhg.com
KRAFT CREAMY PASTA SALAD RECIPE RECIPE | RECIPES.NET
From recipes.net
You'll also love