Fresh Veggie Pasta Recipes
PASTA WITH FRESH VEGETABLES
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
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
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
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
FRESH VEGGIE PASTA
I have been making this pasta for quite a few years. It is great to serve for a dinner party or cut recipe in half for the two of you...you will still have left overs and is just as delicious a couple of days later too.. It is always a big hit and very appealing to look at. Great vegetarian dish, low in fat, low in calories. I serve it with fresh focaccia bread and my own herb infused olive oil.
Provided by MnkyMom
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cut all veggies.
- In a large bowl, Lightly coat the veggies with apprx 1 to 1 1/2 tsps olive oil.
- Add thyme, rosemary salt and pepper, Toss.
- Let sit in refrigerator to marinate apprx 20 minutes.
- Add remaining olive oil to large saute pan.
- Get a large pot boiling for pasta.
- Add marinated veggies to saute pan, cook on medium apprx 10 minutes or until getting soft, cover and simmer for apprx 10 minutes.
- Cook pasta.
- Add veggies to the top of your drained pasta and serve.
- Top with Freshly grated Romano.
Nutrition Facts : Calories 564.9, Fat 10, SaturatedFat 1.6, Cholesterol 23.9, Sodium 271.6, Carbohydrate 106.1, Fiber 14, Sugar 8.5, Protein 21.9
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