VEGETABLE NOT-SAGNA PASTA TOSS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a pot of water to a boil for pasta. Salt boiling water and cook pasta to al dente. Heads up: reserve a ladle of the hot cooking water just before you drain pasta.
- Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions. Place defrosted spinach in a clean kitchen towel and wring out the liquid.
- Heat a deep skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms. Cook 2 to 3 minutes then add onions and garlic to the pan. Season the vegetables with salt and pepper. When the onions are tender, about 5 minutes, add defrosted spinach, separating into small bits as you handle it, and the roasted red peppers and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining 1 tablespoon of extra-virgin olive oil and the butter. When the butter melts into extra-virgin olive oil, add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Slide vegetables back into sauce.
- Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water. Stir to combine then add in a couple of handfuls of grated cheese.
- Drain pasta and toss with cheeses. Add half the vegetables and sauce to pasta and toss to combine. Tear or shred basil and toss into pasta. Adjust seasonings. Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table.
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 AND VEGETABLE TOSS
Make and share this Pasta and Vegetable Toss recipe from Food.com.
Provided by KGCOOK
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook fetuccini according to package directions and drain keep warm.
- In large skillet, cook onion, garlic, Italian seasoning in oil till tender.
- Add water, bouillon and vegetables.
- Cover and simmer 5 to 7 minutes until vegetables are tender-crisp.
- Toss with hot fetuccini.
- Serve immediately.
- Refrigerate leftovers.
Nutrition Facts : Calories 407.6, Fat 6.5, SaturatedFat 0.9, Cholesterol 82.9, Sodium 64.2, Carbohydrate 72.2, Fiber 2.2, Sugar 4.2, Protein 17.1
VEGETABLE AND PASTA TOSS
Make and share this Vegetable And Pasta Toss recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 1h
Yield 6 side dish servings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions omitting any oil.
- Add broccoli and cauliflower to boiling pasta for the last minute of cooking; drain.
- Rinse with cold water; drain well.
- Cook artichoke hearts according to package directions; drain.
- Rinse with cold water; drain well.
- Halve any large pieces.
- In a large mixing bowl combine pasta mixture, artichoke hearts, carrot and green onions.
- Add the italian dressing; toss to coat.
- Cover and refrigerate for 2 hours.
- If desired, serve on lettuce lined plates.
Nutrition Facts : Calories 87.9, Fat 1.7, SaturatedFat 0.2, Cholesterol 1.2, Sodium 317.7, Carbohydrate 16, Fiber 3.1, Sugar 2.6, Protein 3.5
More about "vegetable and pasta toss recipes"
12 VEGETABLE PASTA DINNERS - ALLRECIPES
From allrecipes.com
- 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.
GARDEN VEGETABLE & PASTA TOSS RECIPE | LAND O’LAKES
From landolakes.com
30 VEGETABLE PASTA RECIPES TO MAKE FOR DINNER | MYRECIPES
From myrecipes.com
VEGETABLE PASTA - ONE POT! | RECIPETIN EATS
From recipetineats.com
GARDEN VEGETABLE PASTA TOSS | BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Calories 170 per servingTotal Time 30 mins
- Cook pasta according to package directions. Meanwhile, combine wine, salt, and ground red pepper (if using); set aside. Lightly coat a wok with cooking spray. Preheat wok over medium heat. Add carrots, beans, leeks, basil, dill, and garlic. Stir-fry for 3 minutes.
- Add squash, fresh red pepper (if using), and water. Cover wok and cook for 5 to 6 minutes more or until vegetables are crisp-tender. Drain pasta; add to vegetables. Drizzle with wine mixture. Toss gently. Transfer to a serving platter. Sprinkle with Asiago or Parmesan cheese. Garnish with additional fresh red pepper, if desired. Makes 6 side-dish servings.
25 BEST VEGGIE PASTA RECIPES | VEGETARIAN PASTA IDEAS
From foodnetwork.com
Author By
VEGETABLE PASTA & SAUSAGE TOSS - GREEN GIANT* CANADA
From greengiantcanada.ca
ROASTED VEGETABLE FETA PASTA - SPEND WITH PENNIES
From spendwithpennies.com
RASTA PASTA WITH JERK CHICKEN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5 STEP GRILLED VEGETABLE PASTA - THE LEMON BOWL®
From thelemonbowl.com
ONE POT CHICKEN AND SPINACH PASTA - THE SEASONED MOM
From theseasonedmom.com
VEGETABLE AND PASTA TOSS | BETTER HOMES & GARDENS
From bhg.com
ROASTED VEGETABLE PASTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
LEMON PASTA WITH BROWN BUTTER, ALMONDS AND ARUGULA RECIPE
From today.com
ROASTED VEGETABLE PASTA SALAD - SIMPLY WHISKED
From simplywhisked.com
PASTA TOSS WITH VEGETABLES - HEALTHY SCHOOL RECIPES
From healthyschoolrecipes.com
VEGETABLE PASTA TOSS | MRFOOD.COM
From mrfood.com
BEST PASTA PRIMAVERA WITH ROASTED VEGETABLES - THE …
From themediterraneandish.com
CLASSIC SLOW-COOKER BEEF STEW RECIPE
From southernliving.com
ROASTED VEGETABLE PASTA RECIPE | EATINGWELL
From eatingwell.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #lunch #main-dish #salads #condiments-etc #side-dishes #pasta #vegetables #american #easy #european #refrigerator #beginner-cook #potluck #dinner-party #holiday-event #low-fat #spring #summer #vegetarian #italian #stove-top #dietary #low-cholesterol #seasonal #low-saturated-fat #low-calorie #californian #independence-day #healthy-2 #low-in-something #pasta-rice-and-grains #cauliflower #taste-mood #to-go #equipment #number-of-servings
You'll also love