Pasta Tomatoes Veggie Broth Olive Oil And Seasonings Details Below Recipes

PASTA, TOMATOES, VEGGIE BROTH, OLIVE OIL, & SEASONING RECIPE - (4.1/5)

Provided by á-24918

Number Of Ingredients 11

Pasta, Tomatoes, Veggie Broth, Olive Oil, & Seasoning Recipe - (4.1/5) image

Steps:

Place pasta, tomatoes, onion, garlic and basil in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated - I left about an inch of liquid in the bottom of the pot - but you can reduce as desired . Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Ingredients

12 ounces pasta (I used linguine)
1 (15 ounce) can diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Parmesan cheese for garnish

ONE POT TOMATO-BASIL PASTA

From Healthy Fitness Recipes: Blow your MIND Tomato Basil Pasta! - No Straining, just Stirring Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below) Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

Provided by Heather 6

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

One Pot Tomato-Basil Pasta image

Steps:

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated - I left about an inch of liquid in the bottom of the pot - but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Nutrition Facts : Calories 417.5, Fat 8.3, SaturatedFat 1.2, Sodium 159.6, Carbohydrate 73.3, Fiber 4.9, Sugar 6.5, Protein 12.7

Ingredients

12 ounces pasta (I used Linguine)
1 (15 ounce) can diced tomatoes with juice (I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large basil sprigs, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
parmesan cheese (to garnish)

PASTA WITH TOMATOES

Earlene Ertelt of Woodburn, Oregon found the recipe for Pasta with Tomatoes in the newspaper a few years ago and has used it frequently ever since. "My husband, Charles, and I are busy on our farm and with other activities, so quick and easy dishes like this one are very important to me," Earlene asserts.

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 7

Pasta with Tomatoes image

Steps:

Combine the tomatoes, basil, garlic, salt and pepper. Serve over pasta. If desired, garnish with basil and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 245 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 610mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein.

Ingredients

2 large tomatoes, chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked bow tie pasta or spaghetti
Fresh basil and grated Parmesan cheese, optional

HERB-ROASTED OLIVES & TOMATOES

Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. -Anndrea Bailey, Huntington Beach, California

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 8

Herb-Roasted Olives & Tomatoes image

Steps:

Preheat oven to 425°. Combine the first 5 ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.

Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.

Ingredients

2 cups cherry tomatoes
1 cup garlic-stuffed olives
1 cup Greek olives
1 cup pitted ripe olives
8 garlic cloves, peeled
3 tablespoons olive oil
1 tablespoon herbes de Provence
1/4 teaspoon pepper

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

Pasta with Fresh Vegetables image

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.

Ingredients

8 ounces uncooked penne pasta
1 cup sliced fresh carrots
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 cup fresh broccoli florets
1 cup sliced yellow summer squash
1 cup chopped green pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped fresh plum tomatoes
Grated Parmesan cheese