SAUSAGE PASTA STEW
If you like chili, you'll enjoy my slow-cooker specialty packed with turkey sausage, pasta and vegetables. My family gobbles it up! It's not only tasty, but loaded with protein and low in fat. -Sarah Bowen of Upland, California
Provided by Taste of Home
Categories Dinner
Time 7h35m
Yield 8 servings (about 2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a nonstick skillet, cook sausage over medium heat until no longer pink; drain and place in a 5-qt. slow cooker. Stir in the water, spaghetti sauce, beans, summer squash, carrots, red pepper and onion., Cover and cook on low for 7-9 hours or until vegetables are tender., Stir in the pasta, peas, sugar, salt and pepper. Cover and cook on high for 15-20 minutes or until pasta is tender.
Nutrition Facts : Calories 276 calories, Fat 6g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 1111mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 6g fiber), Protein 18g protein.
HEARTY VEGETABLE STEW RECIPE BY TASTY
Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
- Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
- Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
- Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
- Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
- Remove the bay leaves.
- Enjoy!
Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams
VEGETABLE AND PASTA STEW
Provided by Jacques Pepin
Categories dinner, weekday, pastas, main course
Time 25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- To prepare the vegetables, heat the olive oil in a large skillet. When hot, add the eggplant and cook it over medium to high heat for about 5 minutes, until it is brown on all sides. (It will absorb most of the oil.)
- Add the red onion, scallions, red pepper and cauliflower to the skillet. Cover and cook over medium heat for about 5 minutes. Add the zucchini and cook for 2 minutes more, covered. Add the salt and pepper, toss until well mixed and set aside.
- Meanwhile, prepare the pasta: bring water to a boil in a large pot. Add the pasta and cook for 12 to 15 minutes, depending on the size and type of pasta you are using and how you like it cooked.
- Drain the pasta, reserving 1/2 cup of the cooking water. Put this water in a large serving bowl and mix it with the cheese, olive oil, salt and pepper. Add the pasta and toss it with the cheese mixture.
- Stir in the reserved vegetables and serve immediately with extra Parmesan cheese, if desired.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 14 grams, Carbohydrate 68 grams, Fat 18 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 436 milligrams, Sugar 8 grams
PEASANT PASTA STEW
When I was trying to duplicate a favorite restaurant recipe, I came up with this hearty stew. Pork, pasta, vegetables and beans in a thick tomato broth make it a warm and satisfying supper. My husband and I love the savory Italian flavor.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer for 40-45 minutes., Meanwhile, in a skillet, cook pork over medium heat until no longer pink; drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 286 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1169mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 6g fiber), Protein 15g protein.
SAUSAGE-AND-VEGETABLE STEW
Provided by Food Network Kitchen
Categories main-dish
Time 46m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
- Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
- Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.
HEALTHIER CHICKEN VEGETABLE STEW
This is a really versatile recipe. I vary it depending on what I have in the fridge. I think the most important ingredients are the onion, garlic, and mushroom. You could probably even do a vegetarian version. This is also a good recipe for people with allergies.
Provided by KIMMORAES
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h20m
Yield 4
Number Of Ingredients 18
Steps:
- Heat olive oil in a stockpot over medium-low heat. Cook and stir onion, celery, carrots, and garlic in the hot oil until onion is translucent, about 10 minutes. Add mushrooms to onion mixture and cook, stirring occasionally, until mushrooms are slightly tender, about 5 minutes.
- Stir tomato paste and about 1 tablespoon water together in a bowl until tomato paste is thinned; add remaining water, marjoram, rosemary, paprika, sage, bay leaf, cayenne pepper, and pepper and stir.
- Stir tomato paste mixture into onion mixture; add chicken. Bring mixture to a boil; reduce heat to medium-low, cover stockpot, and simmer until chicken is no longer pink in the center and vegetables are tender, about 40 minutes.
- Stir cornstarch and cold water together in a bowl until smooth. Stir cornstarch mixture and salt into stew; bring to a boil and cook until stew is thickened, 5 to 10 minutes.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 11.8 g, Cholesterol 29.3 mg, Fat 8.3 g, Fiber 2.8 g, Protein 13.1 g, SaturatedFat 1.3 g, Sodium 138.3 mg, Sugar 5.1 g
HEARTY VEGETABLE STEW
This is a thick, hearty, and delicious stew from Lean and Luscious and Meatless. Just add a salad and some bread and your meal is complete!
Provided by Whisper
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large, heavy saucepan over medium heat.
- Add onions, garlic, carrots, celery, and mushrooms.
- Cook 10 minutes, stirring frequently.
- Add small amounts of water, if necessary, to prevent sticking.
- Add remaining ingredients, except flour, 1/4 cup water, and wine.
- Cover, reduce heat to low, and simmer 30 minutes, or until vegetables are tender.
- Stir occasionally while cooking.
- In a small bowl, gradually stir flour into 1/4 cup water until smooth.
- Add to stew, along with wine.
- Cook, stirring, 5 more minutes.
- Remove and discard bay leaf before serving.
VEGETABLE STEW WITH PASTA
Came up with this to use up fresh vegetables.
Provided by Phil Galanti
Categories Pasta
Time 55m
Number Of Ingredients 13
Steps:
- 1. Heat a large sauce pan over medium heat. Add oil and garlic when you smell the garlic add all the vegetables and stir. Continue cooking the vegetables until they begin to soften.
- 2. Add tomato, pepper, basil, oregano, red pepper flakes and a 1/4 teaspoon salt. Bring to a boil lower heat and simmer till vegetables are cooked. If the stew is thick add more water. Serve over Bow Tie , Shells or Fusilli pasta. Top with Parmesan Cheese
- 3. This stew has a thin consistency. This stew improves with age so making a day ahead or early in the day and letting it sit makes it better.
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12 VEGETABLE PASTA DINNERS - ALLRECIPES
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- Pasta with Vegetables. View Recipe. Carrots, broccoli, and peppers add plenty of bright flavor and color to this tangy pasta dish. "It is popular even with those who normally scorn vegetarian food," says recipe creator Danielle.
- Artichoke Spinach Lasagna. View Recipe. If you like artichoke and spinach dip, you'll love this hearty vegetarian lasagna. The crumbling of feta on top may not be a traditional lasagna ingredient, but it adds an irresistible tanginess to the finished dish.
- Creamy Vegetarian Pasta Sauce. View Recipe. Made with a base of fresh basil, parsley, and five different veggies, this sauce recipe is just begging to be served over a pile of pasta.
- Vegan Italian Pasta Salad with Vegetables and Olives. View Recipe. No cheese? No problem! This plant-based beauty is described by recipe creator Buckwheat Queen as, "A classic vegan pasta salad from Italy's Southern regions consisting of sautéed vegetables and dressed with a vegan olive-based sauce."
- Southwestern Vegetarian Pasta. View Recipe. You get the best of both worlds with this recipe: pasta and chili. Made with a base of chickpeas, onions, peppers, and corn, this chili-like sauce is then tossed with macaroni and topped with cheese for a decadent and hearty vegetarian meal.
- Tofu and Cheese Stuffed Shells. View Recipe. This recipe may sneak tofu into the creamy filling, but it also manages to pack in shredded zucchini, carrots, and onions for a dinner full of plants.
- Vegan Avocado Pasta with Blackened Vegetables. View Recipe. Creamy and tangy avocado sauce is balanced out with crunchy and smoky blackened vegetables for a dinner that's a contrast of flavors and textures.
- Greek Pasta Salad with Roasted Vegetables and Feta. View Recipe. Each bite of this bold pasta salad is packed with eggplant, yellow squash, bell peppers, sun-dried tomatoes, and arugula all combined in a tangy balsamic dressing.
- Portobello Mushroom Stroganoff. View Recipe. Portobello mushrooms take the place of beef in this stick-to-your-ribs stroganoff. Serve with a side of steamed veggies for a complete meal.
- Suki's Spinach and Feta Pasta. View Recipe. When you need dinner on the table quickly, turn to this ultra easy recipe. Ready in just 40 minutes, it combines pasta, feta cheese, tomatoes, spinach, and mushrooms for a flavorful punch.
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