Pasta Veggie Medley Recipes

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VEGETABLE MEDLEY PASTA SIDE DISH



Vegetable Medley Pasta Side Dish image

This nutritious blend of pasta and veggies makes a versatile and colorful side dish with a variety of entrees. Debbie Balta - Elizabeth, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1 cup uncooked medium pasta shells
1 package (16 ounces) frozen cut green beans
1 tablespoon cornstarch
3/4 cup chicken broth
3 tablespoons butter
1-1/2 teaspoons Dijon mustard
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1 can (4-1/2 ounces) whole mushrooms, drained
1 small tomato, chopped

Steps:

  • In a Dutch oven, cook pasta according to package directions, adding the beans during the last 5 minutes of cooking., Meanwhile, combine the cornstarch and broth until smooth; set aside. In a large saucepan, melt butter; add the mustard, basil and garlic powder. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain pasta and beans; return to the Dutch oven. Add the mustard sauce and mushrooms; toss to coat. Stir in tomato.

Nutrition Facts : Calories 157 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 359mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

PASTA VEGGIE MEDLEY



Pasta Veggie Medley image

You won't waste a second making this delicious side dish. Cook the pasta while you're sauteing the vegetables, and they'll be done at the same time.-Edith Ruth Muldoon, Baldwin, New York

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4-6 servings.

Number Of Ingredients 6

8 ounces uncooked penne pasta
1 medium onion, chopped
2 tablespoons vegetable oil
2 small zucchini, julienned
2 medium carrots, julienned
2 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a skillet, saute onion in oil until tender. Add zucchini and carrots; stir-fry until carrots are tender. Drain pasta; place in a serving bowl. Add vegetables and toss gently. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 207 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 42mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

COLORFUL VEGETABLE MEDLEY SIDE DISH



Colorful Vegetable Medley Side Dish image

With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 14

1 teaspoon chicken bouillon granules
1/4 cup water
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon plus 1 tablespoon olive oil, divided
2 cups fresh broccoli florets
2 medium carrots thinly sliced
1 large onion, sliced and quartered
1 cup sliced celery
2 medium zucchini, halved lengthwise and thinly sliced
1 medium sweet red pepper, thinly sliced
1 cup sliced fresh mushrooms
2 cups thinly sliced cabbage

Steps:

  • In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.

Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 473mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CHEESY VEGETABLE MEDLEY



Cheesy Vegetable Medley image

Can't decide whether to cook vegetables or pasta for a side dish? Try combining them in this medley. It received rave reviews at our volunteer fire department meeting. Now, I make it for other covered-dish suppers.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12-14 servings.

Number Of Ingredients 16

3 cups fresh broccoli florets
3 cups fresh cauliflowerets
2 cups julienned carrots
1 small onion, diced
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
8 ounces elbow macaroni, cooked and drained
2 cups shredded part-skim mozzarella cheese
2 cups shredded cheddar cheese
8 ounces process cheese (Velveeta), sliced
3/4 cup half-and-half cream
3/4 cup seasoned bread crumbs
1/4 cup butter
1/2 cup grated Parmesan cheese

Steps:

  • Place broccoli and cauliflower in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and set aside. Repeat with carrots and onion, steaming for 4-5 minutes or until tender. , Place vegetables in a large bowl; add the garlic powder, Italian seasoning, salt and pepper. Stir in macaroni. Spoon half into a greased 3-qt. baking dish. Sprinkle with half of the mozzarella, cheddar and process cheese. Repeat layers. , Pour cream over the top. Sprinkle with bread crumbs; dot with butter. Top with Parmesan cheese. Bake, uncovered, at 350° for 30-40 minutes or until bubbly.

Nutrition Facts : Calories 311 calories, Fat 17g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 589mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

VEGETABLE & CHICKEN PASTA MEDLEY



Vegetable & Chicken Pasta Medley image

Make and share this Vegetable & Chicken Pasta Medley recipe from Food.com.

Provided by Chef Shantal

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless chicken breasts
12 ounces bow tie pasta
2 cups broccoli florets, chopped
3 tablespoons margarine, divided
1 cup sliced mushrooms
1 medium red bell pepper, seeded and chopped
1 tablespoon all-purpose flour
1 cup milk
1/2 cup water
5 ounces gorgonzola, crumbled
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 375. Season chicken with salt and pepper. Bake in oven 25 minutes.
  • Cook pasta according to package directions.
  • While chicken and pasta are cooking, in a medium saucepan bring 1/2 cup water to a boil, over medium high heat. Add broccoli, cook until crisp-tender, about 4 minutes, Drain.
  • In a medium skillet melt 2 tablespoons margarine over medium high heat. Add mushrooms and bell pepper, cook, stirring, until tender about 3 minutes.
  • In small sauce pan, melt remaining margarine, stir in flour. Cook for 1 minute, stirring. Add milk, cheese, salt and pepper. Cook until thickened, about 5 minutes.
  • Remove chicken from oven, and slice into strips. Toss sauce with veggies and chicken.
  • Drain pasta, put on serving dish, pour sauce over.
  • Serve immediately.

Nutrition Facts : Calories 846.9, Fat 38.4, SaturatedFat 14.4, Cholesterol 199.7, Sodium 1326.4, Carbohydrate 70.5, Fiber 3.7, Sugar 3.3, Protein 54.1

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