PASTA WITH ROASTED SUMMER VEGETABLES AND BASIL
A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
- Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.
- Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.
Nutrition Facts : Calories 513 g, Fat 24 g, Fiber 7 g, Protein 16 g
SUMMER VEGGIE PASTA
This makes a great vegetarian family supper, but it can easily be halved to serve two
Provided by Good Food team
Categories Dinner, Lunch, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Cook the pasta according to packet instructions, adding fresh broad beans for the last 3 minutes (frozen for the last 2 minutes).
- While the pasta is cooking, heat the oil in a large frying pan, tip in the onion and cook over a medium heat for 1-2 minutes. Stir in the garlic and courgettes, toss over a medium heat for 2-3 minutes, then stir in the tomatoes and shake in the Tabasco. Stir for 2-3 minutes to soften the tomatoes a little (not too much or they will go mushy). Drain the pasta and beans.
- Toss the veggies and basil into the pasta and season with salt and pepper. Serve hot (or cold as a salad with a low-fat dressing).
Nutrition Facts : Calories 284 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 0.01 milligram of sodium
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.
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.
GRILLED SUMMER VEGETABLE PASTA
Provided by Trisha Yearwood
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve.
- While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil.
- Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat.
- Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan.
SUMMER VEGGIE PASTA SCAMPI
Provided by Eddie Jackson
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large saute pan and add the mushrooms, garlic and shallots. Saute for 2 to 3 minutes. Add some wine (a quarter to half of the bottle), the lemon zest and juice. Simmer 2 to 3 minutes more. Reduce the heat to low to keep the sauce warm until ready to use.
- Using a vegetable peeler, carefully peel the summer squash and zucchini until you reach the center, creating pasta-like vegetable noodles.
- Heat some olive oil in a large pan set over medium heat. Saute the vegetable noodles 2 to 3 minutes. Add the warm sauce then add some chile flakes and season with salt and pepper. Add in the cheese and some tomatoes, and cook 1 to 2 minutes more. Finish with a few pinches of parsley.
SUMMER VEGGIE PASTA DINNER
This is our new favorite summer dinner when time is short. With garlic bread, it's a totally perfect dinner! It goes together quickly once everything is chopped. Try to cut the veggies about the same size as the pasta for the best results. The veggies are listed in the order I saute/add them in, since we like everything about evenly cooked. It might seem like a lot of garlic, but it cooks long enough to become sweet and nutty. I usually add another crushed clove toward the end to add more fresh garlic taste. (We love garlic...) This is definitely a recipe to play with, and amounts/ingredients are completely flexible--though I do like the ratio of pasta/olive oil/cheese as I've posted...
Provided by DeeCooks
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- While putting sauce together, cook pasta as directed, drain. It'll probably be ready close to when the veggies are --
- Slowly cook garlic in olive oil, low heat, about four minutes.
- Raise heat a bit, add bell peppers, cook another 3-4 minutes, then add zucchini and mushrooms.
- Prevent child from eating all the goat cheese.
- When zukes and peppers are cooked to your liking (about 4 more minutes for us), add remaining ingredients and heat through til tomatoes give up some of their juices and the cheese has melted into the sauce.
- Stir in cooked pasta and heat through. Pasta will soak up the sauce.
- Serve with extra crumbled goat cheese on top if desired.
Nutrition Facts : Calories 429.9, Fat 20.9, SaturatedFat 6.5, Cholesterol 16.8, Sodium 120.3, Carbohydrate 47.7, Fiber 3.1, Sugar 3.1, Protein 13.3
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