Garden Vegetable Pasta Recipe

Add vegetables; cook and stir 5 minutes or until tender-crisp. 2 Stir in tomato sauce, tomatoes, water and seasonings. Bring to boil. Add pasta; mix well. Reduce heat to low; cover and simmer 20 minutes or until pasta is tender, stirring occasionally. 3 Remove from heat. Let stand 5 minutes. Sprinkle with Parmesan cheese.

Cuisine: American
Category: Entrees
Servings: 8

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Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add zucchini and summer squash; stir-fry for 3 minutes. Add mushrooms and green onions; stir-fry …

Rating: 4/5(1)
Calories: 412 per serving
Total Time: 25 mins
1. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds.
2. Add zucchini and summer squash; stir-fry for 3 minutes. Add mushrooms and green onions; stir-fry about 1 minute more or until vegetables are crisp-tender. Add tomato, oregano, and 1/8 teaspoon pepper; stir-fry for 2 minutes more. Remove from heat.
3. Add hot cooked corkscrew macaroni and Romano or Parmesan cheese to the vegetable mixture. Toss to combine. Serve immediately. Sprinkle with provolone or mozzarella cheese and freshly ground pepper. Makes 4 servings.

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Directions. Cook pasta according to package directions; drain. Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 …

Rating: 4.6/5(5)
Category: Side Dishes
Cuisine: Europe, Italian
Total Time: 35 mins
1. Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender.
2. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings.
3. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

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Steps. 1. Cook and drain spaghetti as directed on package. 2. While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. …

Rating: 2.5/5
Category: Entree
Servings: 6
Total Time: 25 mins
1. Cook and drain spaghetti as directed on package.
2. While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
3. Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.

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Heat up a skillet to medium, add 3 tbsp olive oil, garlic, and tomatoes. Cover and cook on medium low heat for about 20 minutes, stirring …

Rating: 4.9/5(16)
Total Time: 40 mins
Category: Main Course
Calories: 457 per serving
1. Begin by preparing your pasta according to package directions.
2. For the sauce: Cut your cherry tomatoes in half, or vine ripened tomatoes in quarters. Heat up a skillet to medium, add 3 tbsp olive oil, garlic, and tomatoes. Cover and cook on medium low heat for about 20 minutes, stirring occasionally. Add in pinches of salt along the way.
3. For the vegetables: Heat up a seperate large skillet on medium high heat. Add remaining olive oil and all veggies. Reduce heat to medium and continue to cook until veggies are cooked and soft, sprinkle with salt.
4. In a large dish, combine pasta, tomato sauce, and veggies and mix well. Add in fresh basil, crushed red pepper, and any other fresh herbs.

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Add the diced tomatoes, tomato sauce, basil and salt. Stir to combine well and cook over medium heat, stirring often, until the sauce thickens slightly, about 15 minutes. Salt and pepper to taste and then serve over hot cooked pasta with grated Parmesan.

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Sauté 2-3 minutes, stirring occasionally. Combine dressing ingredients in a small bowl and whisk to combine. Add cooked (drained) pasta to a large bowl. Add dressing, cooked vegetables, and chopped fresh basil. Toss to combine. Salt/pepper to taste as needed. Add a splash more vinegar, or more basil if desired.

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STEP 1. Cook linguine according to package directions. Add summer squash and zucchini during last 4 minutes of cooking time. Drain. Return to pan. STEP 2. Stir in Light Butter with Canola Oil, fresh dill, lemon juice, salt and pepper. Remove from heat. STEP 3.

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Garden Greens Pasta Recipe A little bit of pancetta pulls more than its weight in this recipe. Kale and spinach cook in the rendered drippings for rich, salty flavor throughout the dish, and the crisped pork bits make a delicious finishing touch for the pasta.

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In a large saucepan or medium soup pot, heat oil over medium heat. Add onions and sauté until translucent, 2-3 min. Add minced garlic and sauté until fragrant, 1-2 minutes. Add the diced vegetables, fresh herbs, bay leaf, and salt. Continue to sauté until vegetables have softened slightly, 3-4 minutes.

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Advertisement. Step 2. In the same Dutch oven cook onion and garlic in hot oil over medium heat for 2 minutes. Add carrots and celery; cook just until carrots are tender. Add kale; cook just until wilted. Stir in pasta mixture, peas, and corn. Step 3. For cheese sauce, in a small saucepan melt butter; stir in flour, salt, and pepper.

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Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes. Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat.

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Choose from easy lunchbox salmon pasta salads, veggie-packed fusilli pasta salad with smoked salmon, a delicious summertime seafood penne pasta salad with chunks of blackened salmon in every bite, and many more in this collection of salmon pasta salad recipes that are super speedy to make and so satisfying to eat.

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STEP 1. Cook the penne according to pack instructions, adding the broccoli florets and sugar snap peas to the pan for the final 3 mins. STEP 2. Meanwhile, gently fry the courgettes in oil for 7-8 mins until soft and tinged pale gold. When the penne and vegetables are almost ready, remove a ladleful of cooking water from the pan.

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This one-skillet pasta dish combines sautéed summer squash and mushrooms with diced tomatoes, basil and oregano. Heat oil in large skillet on medium heat. Add vegetables; cook and stir 5 minutes or until tender-crisp. Stir in tomato sauce, tomatoes, water and seasonings. Bring to boil. Add pasta; mix well. Reduce heat to low; cover and simmer

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1 lb. whole wheat ribbon noodles. Melt the butter in a large frying pan or Dutch oven. Saute the garlic and onion for 2 to 3 minutes. Add the minced vegetables and the tomato juice, cover and simmer about 15 minutes, until the vegetables are tender but not too soft. Add the herbs and spices during the last few minutes.

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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

Author: Ina Garten
Steps: 2
Difficulty: Easy

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Frequently Asked Questions

How do you make pasta with vegetables?

What Ingredients do I Need for Pasta Primavera?

  • Penne pasta
  • Salt
  • Olive oil
  • Fresh veggies including red onion, carrot, broccoli, bell pepper, yellow squash, zucchini, tomatoes and garlic
  • 2 tsp dried Italian seasoning
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp chopped fresh parsley
  • 1/2 cup shredded parmigiano, divided

What vegetables go well with pasta?

These 25 simple recipes pair well with just about any pasta you’re cooking and come together just as easily. A big green salad is a classic pasta side dish. Something as simple as arugula tossed with lemon juice and olive oil is a great choice, as is a traditional Caesar.

How to make vegetable pasta?

Pasta with Fresh Vegetables

  • Ingredients
  • Directions. Cook pasta according to package directions; drain. Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender.
  • Nutrition Facts

Can you make pasta with vegetables?

Instructions

  • Bring a large pot of water to a boil. ...
  • Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
  • Add red onion and carrot and saute 2 minutes.
  • Add broccoli and bell pepper then saute 2 minutes.
  • Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.

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