RUSTIC SUMMER VEGETABLE PASTA
My veggie pasta proves you can't have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. -Bryn Namavari, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.
Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 445mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 8g fiber), Protein 15g protein.
PASTA SHELLS WITH SUMMER VEGETABLE SAUCE
Time 35m
Yield Makes 6 main-course servings
Number Of Ingredients 13
Steps:
- Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until lightly browned, about 4 minutes. Add eggplant, bell pepper, and remaining 2 tablespoons oil and cook, stirring occasionally, until eggplant begins to soften, about 5 minutes. Add zucchini, tomatoes, garlic, thyme sprigs, salt, and pepper and simmer briskly, uncovered, stirring occasionally, 15 minutes. Season with salt and discard thyme sprigs.
- While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente.
- Meanwhile, sprinkle parsley and chopped thyme on a small plate. Roll goat cheese log in herbs to coat well.
- Drain pasta and transfer to a large shallow bowl. Spoon sauce over pasta and serve topped with slices of goat cheese.
VEGETARIAN PASTA SAUCE
Loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. "You can add some of your favorite red wine to the sauce during the cooking process, if you wish." -Jerry Tamburino Sacramento, California
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.
Nutrition Facts : Calories 131 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 705mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 6g fiber), Protein 5g protein.
VEGETARIAN SKILLET STUFFED SHELLS
Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made by dressing up jarred marinara sauce with garlic browned in butter and crushed red pepper flakes.
Provided by Anna Stockwell
Categories Pasta Mushroom Wine Vermouth Spinach Garlic Butter Sauce Ricotta Parmesan Oregano One-Pot Meal Dinner Vegetarian Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again.
- Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5-6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1-2 minutes. Add spinach, cover, and cook until beginning to wilt, 1-2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2-4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
- Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2-3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6-8 minutes.
- While sauce cooks, add ricotta, 3 oz. Parmesan, 2 Tbsp. oregano, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed.
- Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4-6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and remaining 1 Tbsp. oregano.
More about "pasta shells with summer vegetable sauce recipes"
SUMMER VEGETABLE PESTO PASTA - NOURISHED BY NUTRITION
From nourishedbynutrition.com
4.3/5 (3)Estimated Reading Time 7 minsServings 4Total Time 30 mins
- For the Pesto: (skip this step if using store-bought pesto) Place garlic a food processor or blender and pulse until roughly chopped. Then add the basil, hemp seeds, lemon juice, salt, and pulse into a rough paste. Turn on the food processor, and drizzle in the olive oil through the opening in the lid of the food processor. If your food processor doesn’t have an opening add the olive oil to the container with the rest of the ingredients and let the food processor run until you reach your desired consistency. Depending on the size of your food processor, you may have to scrape down the sides of the food processor.
- For the Pasta: Start by bringing a large pot of salted water to a boil. While the water heats up, start your veggies. Once the water boils, cook the pasta according to package instructions. In a medium pot, add water and set over high heat. When pasta is done, reserve ½ cup of pasta water. Drain pasta.
- In a large skillet add olive oil and set over medium-high heat. Once the oil is hot add the onion, zucchini, yellow summer squash, bell peppers, and tomatoes. Season with salt and freshly cracked black pepper. Saute about 5-8 minutes just to soften the squash. Set aside till pasta is done cooking.
- Place the pan of vegetables back on low heat, add the cooked pasta, pesto, and ¼ cup of reserved pasta water. Add more water to reach the desired consistency of the pesto. liquid. Toss to coat. Taste and adjust the seasoning, garnish with nutritional yeast parm, Parmesan cheese, hemp seeds, and more basil leaves if desired. Serve warm.
THE KITCHEN'S BEST PASTA RECIPES - FOOD NETWORK
From foodnetwork.com
SHELL RECIPES
From allrecipes.com
SUMMER PASTA RECIPES | COOKING LIGHT
From cookinglight.com
12 VEGETABLE PASTA DINNERS - ALLRECIPES
From allrecipes.com
SUMMER STUFFED SHELLS WITH CREAMY FONTINA SAUCE
From nerdswithknives.com
BEST PASTA PRIMAVERA WITH ROASTED VEGETABLES - THE …
From themediterraneandish.com
SUMMER VEGETABLE PASTA | THE FANCY PANTS KITCHEN
From thefancypantskitchen.com
CHERRY TOMATO & SUMMER SQUASH PASTA - COOKIE AND …
From cookieandkate.com
43 EASY PASTA DINNERS THE WHOLE FAMILY WILL LOVE
From southernliving.com
SUMMER PASTA RECIPES THAT WILL BE THE MOST POPULAR …
From southernliving.com
- Baked Ziti with Summer Vegetables. Recipe: Baked Ziti with Summer Vegetables. Wondering what to do with that bumper crop of summer squash? Our winner of a baked pasta dinner will put it to good use.
- Pasta with Shrimp and Tomato Cream Sauce. Recipe: Pasta with Shrimp and Tomato Cream Sauce. A taste of the coast is never too far off when this recipe is in your repertoire.
- Greek Baked Ziti. Recipe: Greek Baked Ziti. This easy dish is perfect to prepare and freeze to cook on busy weeknights. Fresh lemon juice, dried oregano, and a hint of cinnamon add bright flavor to this feel-good supper.
- Chicken Caprese Pasta. Recipe: Chicken Caprese Pasta. It's hard to believe this company-worthy dish comes together in just 20 minutes, but it does. The bright green pesto and colorful tomatoes make a beautiful plate that's begging to be enjoyed even on the busiest of weeknights.
- Cajun Shrimp Boil Pasta. Recipe: Cajun Shrimp Boil Pasta. Skip the messy shrimp boil and throw all those delicious flavors into one satisfying bowl of pasta.
25 BEST VEGGIE PASTA RECIPES | VEGETARIAN PASTA IDEAS | RECIPES ...
From foodnetwork.com
Author By
GET YOUR SPINACH FIX WITH THESE 29 POPEYE-APPROVED RECIPES
From msn.com
QVC DEMO RECIPES: WEDNESDAY 4/26/23 KITCHENAID 9-SPEED …
From epicuricloud.com
10 DELICIOUS HOMEMADE PASTA SAUCES TO ELEVATE YOUR PASTA GAME
From msn.com
31 EASY DICED CHICKEN RECIPES FOR A QUICK DINNER
From allnutritious.com
BEST SUMMER PASTA RECIPES - THE NEW YORK TIMES
From nytimes.com
47 SUMMER PASTAS FULL OF FRESH TOMATOES, HERBS, AND MORE
From bonappetit.com
EASY CHEESEBURGER CASSEROLE | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
60 EASY DINNER RECIPES - A BEAUTIFUL MESS
From abeautifulmess.com
TUNA PASTA SALAD - THE SEASONED MOM
From theseasonedmom.com
STUFFED SHELLS WITH MEAT - SIMPLE JOY
From simplejoy.com
THE BEST SUMMER VEGETABLE PASTA RECIPES - LAUREN FROM SCRATCH
From laurenfromscratch.com
ULTIMATE VEGAN RAMEN RECIPE | BON APPéTIT
From bonappetit.com
PASTA > COLD FUSILLI PASTA WITH SUMMER VEGETABLES
From healthyeating.nhlbi.nih.gov
VEGETARIAN STUFFED SHELLS RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
GARLIC BUTTER PASTA SHELLS - MYGOURMETCONNECTION
From mygourmetconnection.com
10 DELICIOUS PASTA RECIPES TO TRANSFORM YOUR VEGETABLE BEEF SOUP
From cookindocs.com
PICK A PASTA SHELLS RECIPE - FOOD & WINE
From foodandwine.com
13 EASY SUMMER CHICKEN CROCK POT RECIPES - THE HAPPIER …
From thehappierhomemaker.com
BOURSIN CHEESE PASTA RECIPE | LIFE'S AMBROSIA
From lifesambrosia.com
You'll also love