Pasta Bake With Peas Carrots And Tomatoes Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.
• In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
• Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.

Steps:

• Preheat oven to 400°. In a 13x9-in. baking dish, combine tomatoes, garlic and 1/4 cup olive oil. Place the block of feta in the center, moving tomatoes so cheese is sitting on the pan bottom. Drizzle feta with remaining oil and sprinkle with salt and pepper. Bake until tomatoes skins start to split and the garlic has softened, 30-40 minutes. , Meanwhile, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. , Stir feta mixture, lightly pressing tomatoes, until combined. Add pasta and toss to combine. Stir in enough reserved pasta water to achieve desired consistency. Sprinkle with basil.

Steps:

• In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.

Steps:

• Place carrots in a saucepan with a small amount of water, cover, and cook for 6 minutes over medium heat.
• Add onions, bring to a boil, and then reduce heat.
• Cover pan and allow to simmer for 5 minutes and then drain.
• Add peas to carrots and toss.
• In a shallow 3 quart baking dish, add 4 cups of vegetables, sprinkle with cheddar cheese, and top with remaining vegetables.
• In a saucepan, melt 1 tablespoon of butter over medium heat, then stir in flour, nutmeg, salt, and pepper.
• Gradually add milk, stirring constantly.
• Bring milk to a boil, and stir for 2 minutes.
• Pour milk mixture over vegetables.
• Put remaining 3 tablespoons of butter and cracker crumbs in a skillet, cook and stir over medium heat until toasted.
• Sprinkle crackers over casserole, and bake at 350 degrees for 30 to 40 minutes.

Steps:

• Bring a large pot of lightly salted boil water to a boil. Cook mostaccioli pasta in boiling water for 8 to 10 minutes, or until al dente. Drain well.
• Meanwhile, cook ground beef and chopped onions in a skillet over medium heat until browned.
• In a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. Transfer to a greased, 9x13 inch casserole dish.
• Bake at 325 degrees F (165 degrees C) for 20 minutes, or until very hot.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite (al dente), stirring occasionally, about 8 to 10 minutes. Drain the pasta, RESERVING 2 cups of the pasta water.
• Meanwhile, heat the oil in a large nonstick frying pan over medium heat.
• Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes.
• Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary.
• Stir in the oregano, thyme, and parsley.
• Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary.
• Transfer to a platter and serve immediately.

Steps:

• In a Dutch oven or large frying pan, cook and stir ground beef until brown. Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil. Simmer for 30 minutes.
• Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain.
• Combine the cooked ziti and the sauce, and spread into a greased 9x13 baking dish. Sprinkle with mozzarella cheese.
• Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, until bubbly.

Steps:

• Cook linguine according to package directions. , Meanwhile, in a large skillet, cook the broccoli, carrot and onions in butter for 3 minutes. Add the mushrooms, garlic, basil, salt and pepper; cook 1 minute longer. Add snow peas and wine. Cover and cook for 2 minutes or until peas are crisp-tender., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

Steps:

• Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
• Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
• Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.