ROASTED VEGETABLE PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.
PASTA WITH ARUGULA AND TOMATOES
This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.
Provided by ChristyM
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
- Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 76.8 g, Cholesterol 2.9 mg, Fat 21 g, Fiber 4.9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 130.5 mg, Sugar 3.5 g
PASTA WITH ROASTED GARLIC, PANCETTA AND ARUGULA
For this pasta, garlic is roasted in the oven to bring out its sweetness, then sautéed with bold flavors: salty pancetta, fiery chile flakes and a squeeze of lemon. Chopped peppery arugula and a pound of penne round out the dish. It takes 40 minutes to an hour to roast the garlic, but you can do it a day in advance, and it is worth it for the final, honeyed results.
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Trim hairy root and green stem from green garlic, or trim 1/4-inch off top of regular garlic, making sure to expose all cloves.
- Place garlic in a small, shallow baking dish, root side down, and drizzle each with a little olive oil. Cover dish with foil. Roast until cloves or bulbs are golden brown, about 40 minutes to 1 hour (green garlic will cook faster than regular garlic). If bottom of dish starts to burn before garlic is roasted, add one tablespoon water. Transfer to a rack to cool. Garlic can be roasted up to one day ahead; wrap well and store in refrigerator.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
- While pasta cooks, heat 3 tablespoons olive oil in a large skillet on medium-high heat. Add pancetta and red pepper flakes. Sauté until pancetta is golden and crisp around edges, about 5 minutes.
- Peel outside layer of green garlic, or if using regular garlic, squeeze cloves from their papery skins. Chop roasted garlic, and add to skillet with lemon juice and a large pinch of salt and pepper. Sauté for 2 minutes.
- Drain pasta, reserving 1/2 cup cooking water. Add drained pasta and arugula to skillet, place over low heat, and toss until arugula wilts. Add just enough cooking water to scrape up brown bits in pan (do this 1 tablespoon at a time). Taste and adjust seasoning, then serve with Parmesan.
Nutrition Facts : @context http, Calories 778, UnsaturatedFat 15 grams, Carbohydrate 112 grams, Fat 25 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 633 milligrams, Sugar 5 grams, TransFat 0 grams
PASTA WITH ROASTED VEGETABLES AND ARUGULA
For a fresh take on supper, toss pasta with greens and roasted vegetables instead of your usual sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Place tomatoes, garlic, shallots, and thyme on a rimmed baking sheet. Toss with oil and season with salt and pepper. Roast until tomatoes burst, shallots are browned, and garlic is soft, 20 to 25 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.
- Peel roasted garlic and mash with the flat side of a chef's knife. Add to pasta pot, along with vegetables, olives, and pasta water. Cook over medium-high until sauce thickens, about 3 minutes. Let cool slightly, then toss with arugula.
Nutrition Facts : Calories 350 g, Fat 10 g, Fiber 5 g, Protein 11 g
More about "pasta with roasted vegetables and arugula recipes"
BEST PASTA PRIMAVERA WITH ROASTED VEGETABLES - THE …
From themediterraneandish.com
4.8/5 (90)Calories 303 per servingCategory Main Course
- Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
- Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
- While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
ROASTED VEGETABLE PASTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (25)Estimated Reading Time 5 minsCategory Main DishTotal Time 45 mins
- Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Place the carrots and onions on the first sheet and the pattypan squash, zucchini, and tomatoes on the other. Drizzle both sheets of vegetables with olive oil and generous pinches of salt and pepper. Place the sheet with the carrots and onions in the oven first and roast for 30 to 35 minutes or until the onions are tender and lightly charred, and the carrots are tender and browned. Place the second sheet in and roast for 20 minutes, or until the squash and zucchini are golden brown around the edges, and the tomatoes are lightly bursting. Remove from the oven and set aside.
- In the bottom of a large bowl, combine the 1 tablespoon of olive oil with the sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and several grinds of black pepper. Stir in the roasted vegetables.
- Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and transfer the cooked pasta to the large bowl with the roasted vegetables and toss to coat.
- Add the feta, basil, lemon juice, and red pepper flakes and gently toss. Season (generously!) to taste with more salt, pepper, and lemon juice, as desired.
MEDITERRANEAN ROASTED VEGETABLE PASTA - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
4.5/5 (40)Total Time 40 minsCategory MainCalories 561 per serving
- Combine the olive oil, grated parmesan, minced garlic, Italian herbs, salt and pepper in a jar or measuring cup. Stir well and set to one side.
12 VEGETABLE PASTA DINNERS - ALLRECIPES
From allrecipes.com
PASTA WITH ROASTED VEGETABLES AND ARUGULA RECIPE
From recipes.sparkpeople.com
ROASTED ROMANESCO ARUGULA PASTA - LAST INGREDIENT
From lastingredient.com
ANGEL HAIR PASTA WITH ROASTED GARLIC AND ARUGULA | OREGONIAN …
From recipes.oregonlive.com
PASTA WITH OVEN-ROASTED VEGETABLES & GARLIC HERB OLIVE OIL
From cukebook.org
31 BEST MOTHER'S DAY DINNER RECIPES & IDEAS - FOOD COM
From foodnetwork.com
ROASTED CAULIFLOWER CHICKPEA ARUGULA PASTA - MARISA MOORE …
From marisamoore.com
ORECCHIETTE & ROASTED PEPPERS, ARUGULA, & TOMATOES RECIPE
From myrecipes.com
ROASTED ARUGULA CHIPS | YES, YOU CAN BAKE ARUGULA INTO CRISPY …
From forkintheroad.co
THE FRUITS AND VEGETABLES THAT ARE IN SEASON RIGHT NOW + WHAT …
From msn.com
21 SPRING PASTA DINNERS READY IN THREE STEPS OR LESS
From yahoo.com
BROCCOLI PESTO PASTA WITH ROASTED VEGETABLES - SPICES IN MY DNA
From spicesinmydna.com
24 SEASONAL RECIPES TO MAKE THIS SPRING - MSN.COM
From msn.com
VEGETABLES IN SEASON IN APRIL: SEASONAL PRODUCE GUIDE
From ourplantbasedworld.com
29 BEST ARUGULA RECIPES - EATINGWELL
From eatingwell.com
ROASTED VEGETABLE PASTA RECIPE | EATINGWELL
From eatingwell.com
ROASTED MEDITERRANEAN VEGETABLES WITH ARUGULA PESTO PASTA
From annarborvegankitchen.com
HACKS FOR LEFTOVERS: CHEESY BREADCRUMBS TOP THIS PASTA DISH
From eastbaytimes.com
ROASTED VEGGIE PASTA WITH FETA - THIS HEALTHY TABLE
From thishealthytable.com
SUN-DRIED TOMATO PESTO PASTA RECIPE - COOKIE AND KATE
From cookieandkate.com
42 SATURDAY NIGHT DINNER IDEAS FOR EVERY WEEKEND MOOD
From camillestyles.com
PASTA SALAD WITH ROASTED VEGETABLES - HOME PRESSURE COOKING
From homepressurecooking.com
ROASTED RED PEPPER, ARUGULA, AND OLIVE PASTA - EMEALS.COM
From
15-MINUTE VEGETARIAN GREEK TORTELLINI SALAD • DAISYBEET
From daisybeet.com
ROASTED VEGETABLE PASTA - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
KELLY ANN SEIGENFUSE ON INSTAGRAM: "HEALTH IS A STATE OF COMPLETE ...
From instagram.com
You'll also love