Pasta Tomatoes Veggie Broth Olive Oil Seasoning Recipe 415

PASTA PRIMAVERA

Steps:

• Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
• 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.
• Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
• Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
• Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

PASTA WITH FRESH VEGETABLES

Steps:

• Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

PASTA, TOMATOES, VEGGIE BROTH, OLIVE OIL, & SEASONING RECIPE - (4.1/5)

Steps:

• Place pasta, tomatoes, onion, garlic and basil in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated - I left about an inch of liquid in the bottom of the pot - but you can reduce as desired . Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

VEGAN TOMATO PASTA

Steps:

• Boil 16 oz of pasta according to package directions.
• While the pasta is boiling, put 1/3 cup olive oil and 3-4 cloves minced garlic in a pan and turn the heat on to very low - letting the garlic warm up in the oil for about 5 minutes but not turn brown.
• While the garlic is warming in the olive oil, wash and cut 4 cups of cherry tomatoes in half (or larger tomatoes into bite-sized pieces).
• Add the tomatoes to the oil and garlic, turn up the heat to medium, and sprinkle with 1/2 tsp salt.
• Saute the tomatoes in the olive oil for about 5 minutes until they start to release their juices and combine with the olive oil.
• Toss in 1/4 cup of fresh basil and cooked drained pasta and mix well.
• Serve hot or cold. Sprinkle with vegan parmesan if desired and salt and pepper to taste.

PASTA, TOMATOES, VEGGIE BROTH, OLIVE OIL, AND SEASONINGS (DETAILS BELOW)

Steps:

• Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated - I left about an inch of liquid in the bottom of the pot - but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese