Loaded Veggie Pasta Recipes

VEGETABLE-LOADED PASTA BAKE

Vegetable-Loaded Pasta Bake image

Veggie lovers, this healthy casserole recipe was made just for you! Cauliflower, kale, carrots -- you name it, this healthy casserole has it!

Provided by BHG Test Kitchen

Time 1h20m

Number Of Ingredients 17

Ingredients

8 ounce dried whole wheat penne pasta (2 3/4 cups)
2.5 cup cauliflower florets (1/2 medium head)
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
2 medium carrots, sliced
1 stalk celery, chopped
12 ounce kale, stems removed, leaves torn (12 cups)
0.5 cup frozen peas
0.5 cup frozen whole kernel corn
2 tablespoon butter
2 tablespoon all-purpose flour
0.25 teaspoon salt
0.25 teaspoon ground black pepper
1 cup fat-free milk
4 ounce extra-sharp cheddar cheese, shredded (1 cup)
2 tablespoon finely shredded or grated Parmesan cheese

Steps:

Preheat oven to 350°F. In a large Dutch oven cook pasta according to package directions; add cauliflower during the last 4 minutes of cooking. Drain; rinse. Set aside.
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.
For cheese sauce, in a small saucepan melt butter; stir in flour, salt, and pepper. Add milk all at once; cook and stir until thickened and bubbly. Reduce heat; add cheddar cheese. Cook and stir until melted. Stir sauce into pasta and vegetables. Transfer to a 2 1/2-quart casserole. Bake, covered, for 35 minutes. Uncover; sprinkle with Parmesan. Bake 5 minutes more.

Nutrition Facts : Calories 365 kcal, Carbohydrate 47 g, Cholesterol 32 mg, Protein 15 g, SaturatedFat 7 g, Sodium 355 mg, Sugar 7 g, Fat 14 g, UnsaturatedFat 6 g

LOADED VEGGIE PASTA SAUCE- SLOW COOKER

Loaded Veggie Pasta Sauce- slow cooker image

This is a hearty pasta sauce that is so flavorful you will NEVER use store bought pasta sauce again! Feel free to add other veggies such as shredded carrot and shredded zucchini. It's a great way to sneak in veggies for those that don't like them. It's so good, you won't need to add meat. You could but it's not necessary! I...

Provided by Teresa Jacobson

Categories Other Sauces

Time 10h30m

Number Of Ingredients 10

Ingredients

6 c eggplant, peeled & diced small
1 c green pepper, diced
1 c red pepper, diced
1 c sweet onion, diced
8 clove garlic, minced
4 can(s) (14.5 oz. each) italian-style stewed tomatoes, undrained & diced
6 oz italian-style tomato paste
2 Tbsp light brown sugar, packed
2 Tbsp italian seasoning
1/2 tsp red pepper flakes

Steps:

1. In a large slow cooker, combine eggplant, peppers, onion, and garlic.
2. Add undrained tomatoes, tomato paste, brown sugar, Italian seasoning, and red pepper; stir well.
3. Cover and cook on low for 9-10 hours.
4. Use half the sauce in the Double Loaded Veggie Lasagna (also listed on JAP.) The rest may be served over your choice of pasta.
5. Nutritional Info for sauce only--- 76 calories per cup (Yep that's right!!) 1.3g fat (0.2g saturated) 2mg cholesterol 26mg sodium 15.9g carbs (4.5g dietary fiber 9.7g sugars) 2.9g protein

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