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.
GARDEN-FRESH PASTA SALAD
Ripe vegetables and whole wheat noodles get together for a better-for-you take on pasta salad.
Provided by My Food and Family
Categories Onions
Time 1h30m
Yield 14 servings, 3/4 cup each
Number Of Ingredients 6
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain.
- Rinse pasta mixture with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
- Refrigerate 1 hour. Stir gently before serving; top with cheese.
Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
GARDEN-FRESH SPAGHETTI
This thick pasta sauce with fresh-from-the-garden flavor is chock-full of peppers, mushrooms, carrots and onion. "It makes a big batch, so you'll have plenty to serve over spaghetti with leftovers for other meals," observes Sue Yaeger from Boone, Iowa.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 15 cups sauce.
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute the mushrooms, carrots, celery, onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve with spaghetti.
Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 271mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
SUMMER GARDEN PASTA
Provided by Ina Garten
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
FETTUCCINE WITH CHICKEN AND HERBED VEGETABLES
Garden bounty gets the star treatment in this Italian medley.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
- Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until tender.
- Stir in chicken, bell pepper, garlic, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until chicken is browned on outside and no longer pink in center. Stir in zucchini, tomatoes, basil and oregano. Cook 5 to 6 minutes, stirring occasionally, until zucchini is tender.
- Place fettuccine on serving platter; spoon chicken mixture over top. Sprinkle with cheese. Serve with additional Parmesan cheese if desired.
Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 120 mg, Fiber 4 g, Protein 37 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 5 g, TransFat 0 g
GARDEN PASTA SALAD
A zesty pasta recipe, with lots of crunchy vegetables.
Provided by L. Gale
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
- Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
- Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
- Chill for one hour before serving.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 45.1 g, Cholesterol 3.5 mg, Fat 27.4 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 1539.7 mg, Sugar 10.6 g
GARDEN FRESH SPAGHETTI SAUCE
Made from fresh San Marzano tomatoes from the garden. This sauce is great when served over hommade pasta.
Provided by kelly
Time 5h
Yield 2 quarts, 6 serving(s)
Number Of Ingredients 9
Steps:
- blanch and peal the tomotoes. I leave the seeds in as they are small in this type of tomato.
- 1/2 and run the tomatoes through a food processor or blender.
- Saute onion and galic in the olive out.
- Add red wine.
- Add tomato sauce from step 2.
- Add oregano, basil, salt and pepper.
- Let simmer. The length of time will depend on how thick you want the sauce.
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