Parmesan Vegetable Saute Recipes
PARMESAN VEGETABLE SAUTE
"I came up with this recipe one evening when I didn't have enough time to make pasta primavera," recalls Caroline Sperry in Shelby Township, Michigan. "It's a hearty veggie dish...and so savory and fun to toss around in a skillet!"
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the zucchini, mushrooms, onions, garlic, salt and pepper in oil for 6-8 minutes or until tender. Remove from the heat; stir in tomato. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 104 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 347mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
CHICKEN AND VEGETABLE SAUTE WITH LEMON-PARMESAN RICE
The Lemon Parmesan Rice cooks while the chicken, tomatoes, and green beans simmer on the stove.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a small nonstick skillet, heat oil over medium heat. Season chicken with salt and pepper. Dredge chicken in flour; shake off any excess. Place in skillet, and cook until lightly browned on one side, about 3 minutes.
- Turn chicken breast, and add garlic, tomatoes, and 1/3 cup water; season with salt and pepper. Bring to a simmer. Cover, and cook 12 minutes. Add beans and mint; cover, and cook until beans are crisp-tender and chicken is cooked through, 3 to 4 minutes. Transfer chicken to a plate, and spoon tomato mixture on top.
Nutrition Facts : Calories 445 g, Fat 12 g, Protein 57 g
CREAMY SPAGHETTI SQUASH VEGETABLE PARMESAN SAUTE
This is an extreme veggie dish, one of the best squash recipes I have made so far, there is tons of flavor in this dish.. if you don't have all the veggies that are called for in this recipe, just leave them out, but please don't leave out the zucchini, spaghetti squash, cherry tomatoes, mushrooms, onions and garlic! This complete recipe is made on top of the stove, except for baking the squash. Bake the spaghetti squash well in advance before making this dish, after that is is mostly chopping. This is well worth the effort to make it is delicious! Although the recipe does not call for this, I sprinkled some mozzeralla cheese on top just before serving instead of the Parmesan, but that of coarse is up to you.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large frypan, melt butter.
- Saute onions, mushrooms and garlic until soft (do not brown).
- Add cauliflower, peas and sliced zucchini; stir to combine.
- Add in cream, chicken stock, salt and pepper; bring to a boil, and simmer until the juice evaporates a bit (about 3 minutes).
- Add in sliced red bell pepper, green onions, cherry tomatoes and Parmesan cheese; combine well and heat thoroughly.
- Using a fork, scrape the strands of squash into a large shallow baking dish or a large serving plate.
- Top immediately with the veggie mixture.
- Sprinkle with more grated Parmesan cheese if desired.
Nutrition Facts : Calories 546.8, Fat 47.6, SaturatedFat 29.4, Cholesterol 144.6, Sodium 630, Carbohydrate 18.6, Fiber 3.5, Sugar 6.2, Protein 15.5
CREAMY PARMESAN PASTA WITH VEGETABLES
Make and share this Creamy Parmesan Pasta with Vegetables recipe from Food.com.
Provided by BrendaM
Categories Spaghetti
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Saute vegetables in large frying pan for 5 minutes.
- Add broth.
- Cook 3 minutes or until vegetables are tender- crisp.
- Combine sour cream, dip, parmesan cheese, parsley and tarragon.
- Add to vegetable mixtures.
- Heat through.
- Toss with hot cooked pasta.
PARMESAN VEGETABLE SAUTE
Steps:
- In a large skillet, saute zucchini, mushrooms, onions, garlic, salt and pepper in oil for 6 to 8 minuts or until tender.
- Remove from heat; stir in tomato.
- Sprinkle with parmesan cheese.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ITALIAN VEGETABLE SAUTE
A nice blend of veretables with italian seasoning and parmesan cheese. Easy enough for every day, but sophisticated enough for company. A delishious side dish. See my recipe for copycat dry Italian salad dressing mix. I have also used mushrooms and green beans in place if the snow peas.
Provided by Cathie H.
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut broccoli and cauliflower into bite sized pieces. Peel and slice broccoli stalks and cut into 1/4 inch thick coins. Steam or boil for 3 minutes. Drain and set aside.
- in large saute pan, saute onion and garlic in butter and oil for 2 minutes. Add 2 tablespoons of water, snow peas, broccoli and cauliflower to pan. Sprinkle with seasoning blend, toss to distribute seasonings, cover and saute an additional 5 to 7 minutes.
- When vegetables are heated through and still tender crisp add 1/4 cup grated parmesan cheese.
- Season to taste with salt & pepper. Toss and serve hot.
Nutrition Facts : Calories 137.8, Fat 9.9, SaturatedFat 3.9, Cholesterol 13.8, Sodium 133.4, Carbohydrate 9.5, Fiber 2.1, Sugar 2.8, Protein 5
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