Pasta With Roasted Vegetables And Bacon Recipes

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BACON 'N' VEGGIE PASTA



Bacon 'n' Veggie Pasta image

"When the weather turns chilly, our daughter, who is an inventive cook, transforms her favorite cold pasta salad into this warm, hearty side dish," notes Muriel Hollenbeck of Sedalia, Colorado. "I love recipes like this one that bring compliments and don't keep me in the kitchen too long."

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 13 servings.

Number Of Ingredients 14

2 cans (14-1/2 ounces each) stewed tomatoes
2 cups fresh broccoli florets
2 medium carrots, thinly sliced
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
4 bacon strips, diced
1/2 pound fresh mushrooms, sliced
1/3 cup chopped green pepper
1/4 cup chopped onion
2 garlic cloves, minced
16 ounces uncooked medium shell pasta
1/4 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until broccoli and carrots are tender., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, green pepper, onion and garlic until tender; add to tomato mixture and heat through. , Meanwhile, cook the pasta according to package directions. Drain and place in a serving bowl; top with vegetable mixture. Sprinkle with bacon and Parmesan cheese.

Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 289mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

BAKED PENNE WITH ROASTED VEGETABLES



Baked Penne with Roasted Vegetables image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat the oven to 450 degrees F.
  • On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
  • In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
  • Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

PASTA WITH ROASTED VEGETABLES AND BACON



Pasta with Roasted Vegetables and Bacon image

Orecchiette are adept at catching the small bits of sweet potato and bacon in this dish, but any shell pasta will work.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 ounces bacon, preferably slab, chopped
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 small onion, thinly sliced
1/2 head cauliflower, trimmed into 1 1/2-inch florets (about 2 1/2 cups)
Coarse salt and freshly ground pepper
8 ounces orecchiette
3/4 cup finely grated Parmesan cheese (1 1/2 ounces), plus more, shaved, for garnish
1/2 cup fresh flat-leaf parsley, coarsely chopped

Steps:

  • Preheat oven to 400 degrees. Heat oil in a small skillet over medium heat. Cook bacon until crisp, about 8 minutes. Transfer to paper towels using a slotted spoon. Reserve drippings.
  • Toss sweet potato, onion, and cauliflower with reserved drippings. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a rimmed baking sheet, tossing halfway through, until tender and caramelized, about 35 minutes.
  • Meanwhile, cook pasta in a large pot of salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot with cooking water, and toss with grated cheese and vegetables. Stir in parsley. Sprinkle bacon over top. Garnish with shaved cheese.

ROASTED VEGETABLE PASTA



Roasted Vegetable Pasta image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
2 small zucchini, halved lengthwise and sliced 1/2 inch thick
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1 small onion, diced
2 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes
1/2 cup grated pecorino romano or parmesan cheese, plus more for topping
9 ounces fresh linguine
1/2 cup chopped fresh basil

Steps:

  • Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

PASTA WITH VEGETABLES



Pasta with Vegetables image

You can include almost any vegetables you have in your fridge in this recipe. It is popular even with those who normally scorn vegetarian food.

Provided by Danielle

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 11

⅓ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 carrots
1 ½ cups broccoli florets, lightly steamed or blanched
4 cups uncooked rotini pasta

Steps:

  • Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
  • Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
  • While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
  • Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

Nutrition Facts : Calories 516.4 calories, Carbohydrate 72.5 g, Fat 19.7 g, Fiber 6 g, Protein 13 g, SaturatedFat 2.8 g, Sodium 44.4 mg, Sugar 6.5 g

ROASTED VEGETABLE PASTA



Roasted Vegetable Pasta image

Zucchini, bell pepper and onion combine to create a delicious medley of flavor and color in this healthy vegetable pasta dish.

Provided by EatingWell Test Kitchen

Categories     Healthy Spaghetti Recipes

Time 35m

Number Of Ingredients 10

1 medium zucchini, diced
1 red or yellow bell pepper, seeded and diced
1 large onion, thinly sliced
2 tablespoons extra-virgin olive oil, divided
Salt & freshly ground pepper, to taste
2 large tomatoes, chopped
¼ cup chopped fresh basil
2 cloves garlic, minced
12 ounces whole-wheat pasta
½ cup crumbled feta cheese

Steps:

  • Preheat oven to 450 degrees F. Put a large pot of lightly salted water on to boil.
  • Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.
  • Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.
  • Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with the tomatoes. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Serve, passing feta cheese separately.

Nutrition Facts : Calories 307.1 calories, Carbohydrate 50.4 g, Cholesterol 11.1 mg, Fat 8.4 g, Fiber 8.7 g, Protein 11.6 g, SaturatedFat 2.7 g, Sodium 223.8 mg, Sugar 6.8 g

MEDITERRANEAN ROASTED VEGETABLE PASTA RECIPE



Mediterranean Roasted Vegetable Pasta Recipe image

This Mediterranean Roasted Vegetable Pasta will please the whole family. With sweet roasted bell peppers, onion, and zucchini this pasta dish is healthy comfort food! The veggies are drizzled with olive oil, then placed in the oven to bake, making them sweeter and more intense. Everything is added to pasta with a simple sauce, for a dinner that is packed with flavor and so easy to make! Serve it on its own as an easy vegetarian dinner, or as a side for grilled chicken, shrimp or steak!

Provided by Claire | Sprinkle and Sprouts

Categories     Main

Time 40m

Number Of Ingredients 16

12 oz penne pasta ((see note 1))
1 zucchini
1 large red onion
1 red bell pepper
1 yellow bell pepper
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 cup olive oil
1/4 cup parmesan (- grated)
1 garlic clove (- minced)
1 tsp dried Italian herbs
1/2 tsp salt
1/2 tsp pepper
additional parmesan
Fresh oregano (- for garnish)

Steps:

  • Pre-heat the oven to 230ºC/450°F.
  • Cut the zucchini in half lengthways and then cut into 1/4 inch slices.
  • Cut the bell peppers into 1/2 inch pieces.
  • Peel the onion and then cut into thick wedges.
  • Pour the olive oil, salt, and pepper into a large roasting tin.
  • Add in all the chopped veg and stir well until everything is well coated.
  • Roasted for 30 minutes until slightly charred and tender.
  • Combine the olive oil, grated parmesan, minced garlic, Italian herbs, salt and pepper in a jar or measuring cup. Stir well and set to one side.
  • Whilst the veg is roasting bring a large pan of water to the boil.
  • Salt it well and add the pasta.
  • Cook as per the packet until al-dente.
  • Reserve a cup of the pasta cooking water and drain the pasta, then return it to the pan.
  • Add 1/4 cup of the pasta cooking water to the sauce and stir/shake to combine.
  • Remove the veg from the oven and empty the veg and any oil over the drained pasta.
  • Pour over the sauce and stir everything until well combined. You can add more cooking water if
  • Serve sprinkled with some fresh oregano and more parmesan if desired.

Nutrition Facts : Calories 561 kcal, Carbohydrate 72 g, Protein 14 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 984 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

ROASTED VEGETABLE PASTA



Roasted Vegetable Pasta image

I love vegetables and pasta and i have this often. You can vary the types of veg used and sometimes i add some roasted chicken or shrimp for the carnivores in the house.

Provided by barnybrit

Categories     Vegetable

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
2 onions
6 garlic cloves
2 zucchini
1 eggplant
2 carrots
10 tomatoes
1 tablespoon white sugar
2 teaspoons salt
1 teaspoon black pepper
6 tablespoons extra virgin olive oil
2 tablespoons dried Italian seasoning
1/2 cup dry white wine
1/2 cup fresh basil leaf
1/2 cup black olives
1/4 cup parmesan cheese

Steps:

  • chop all the vegetables into equal sizes and put into a bowl.
  • add to them the sugar, salt, pepper, olive oil and the italian seasoning.
  • mix well together.
  • heat the oven to 350'f/180'c.
  • place the vegetables into a large baking dish and put in oven for 45 minutes, stirring a couple of times.
  • take half of the vegetables and put into a blender or food processor with the glass of white wine and whiz to a puree.
  • pour this mixture back into the dish and mix with the vegetables.
  • add the fresh basil leaves and olives and return to the oven for 10 minutes.
  • mix together with some freshly cooked pasta, add the parmesan and serve.

Nutrition Facts : Calories 287.8, Fat 16.9, SaturatedFat 3, Cholesterol 3.7, Sodium 973.6, Carbohydrate 29.2, Fiber 8.5, Sugar 14.5, Protein 6.6

GREEK PASTA SALAD WITH ROASTED VEGETABLES AND FETA



Greek Pasta Salad with Roasted Vegetables and Feta image

This salad is wonderful served warm or at room temperature with some French bread and a green salad.

Provided by cypress

Categories     Salad     100+ Pasta Salad Recipes     Greek Pasta Salad Recipes

Time 1h

Yield 6

Number Of Ingredients 14

1 red bell pepper, cut into 1/2 inch pieces
1 yellow bell pepper, chopped
1 medium eggplant, cubed
3 small yellow squash, cut in 1/4 inch slices
6 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ½ ounces sun-dried tomatoes, soaked in 1/2 cup boiling water
½ cup torn arugula leaves
½ cup chopped fresh basil
2 tablespoons balsamic vinegar
2 tablespoons minced garlic
4 ounces crumbled feta cheese
1 (12 ounce) package farfalle pasta

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray with non-stick cooking spray.
  • In a medium bowl toss the red bell pepper, yellow bell pepper, eggplant, and squash with 2 tablespoons of the olive oil, salt, and pepper. Arrange on the prepared cookie sheet.
  • Bake vegetables 25 minutes in the preheated oven, tossing occasionally, until lightly browned.
  • In a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain.
  • Drain the softened sun-dried tomatoes and reserve the water. In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, arugula, and basil. Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic, and feta cheese; toss to coat. Season with salt and pepper to taste. Serve immediately, or refrigerate until chilled.

Nutrition Facts : Calories 445.9 calories, Carbohydrate 56.9 g, Cholesterol 16.8 mg, Fat 19.5 g, Fiber 6.8 g, Protein 13.8 g, SaturatedFat 5.1 g, Sodium 324 mg, Sugar 9.2 g

ROASTED VEGETABLE PASTA



Roasted Vegetable Pasta image

This easy roasted vegetable pasta is one of our favorite weeknight dinners. The combination of veggies listed below is excellent, but feel free to swap in whatever you have on hand.

Provided by Jeanine Donofrio

Categories     Main dish

Time 45m

Number Of Ingredients 16

4 carrots (cut into 1-inch pieces)
2 Vidalia onions (or 1 small yellow onion, cut into 1-inch pieces)
5 small pattypan squash (sliced in half)
2 small zucchini (cut into 1-inch pieces)
10 cherry tomatoes
1 tablespoon extra-virgin olive oil (more for drizzling)
1 tablespoon sherry vinegar
2 garlic cloves (minced)
½ teaspoon herbes de Provence
Leaves from 8 sprigs fresh thyme (more for garnish)
1 16-ounce package brown rice penne pasta
½ cup crumbled feta cheese
½ cup fresh basil (more for garnish)
Juice of ½ small lemon (more if desired)
Pinches of red pepper flakes
Sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Place the carrots and onions on the first sheet and the pattypan squash, zucchini, and tomatoes on the other. Drizzle both sheets of vegetables with olive oil and generous pinches of salt and pepper. Place the sheet with the carrots and onions in the oven first and roast for 30 to 35 minutes or until the onions are tender and lightly charred, and the carrots are tender and browned. Place the second sheet in and roast for 20 minutes, or until the squash and zucchini are golden brown around the edges, and the tomatoes are lightly bursting. Remove from the oven and set aside.
  • In the bottom of a large bowl, combine the 1 tablespoon of olive oil with the sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and several grinds of black pepper. Stir in the roasted vegetables.
  • Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and transfer the cooked pasta to the large bowl with the roasted vegetables and toss to coat.
  • Add the feta, basil, lemon juice, and red pepper flakes and gently toss. Season (generously!) to taste with more salt, pepper, and lemon juice, as desired.
  • Garnish with more fresh herbs and a generous drizzle of olive oil.

BACON AND ROASTED VEGETABLE PASTA BAKE



Bacon and Roasted Vegetable Pasta Bake image

Make and share this Bacon and Roasted Vegetable Pasta Bake recipe from Food.com.

Provided by samcp4

Categories     Pork

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

300 g penne pasta
8 slices smoked back bacon, Cut into slices
2 (400 g) cans chopped tomatoes
1/2 green bell pepper, cut into thick slices
1/2 red bell pepper, cut into thick slices
3 red onions, cut into thick slices
100 g cherry tomatoes, Halved
1 tablespoon tomato puree
2 garlic cloves, crushed
1 tablespoon dried oregano
1 teaspoon ground black pepper
1 teaspoon sugar
2 tablespoons olive oil
1 1/2 pints milk
200 g cheddar cheese, Grated
2 tablespoons cornflour
ground black pepper, to taste

Steps:

  • Place the olive oil in a roasting pan and heat in the oven at 170c until hot.
  • Meanwhile, for the tomato sauce, place the tomatoes, tomato puree, oregano, sugar and ground black pepper into a sucepan and bring to a simmer.
  • Mix the bell pepper, onions, and tomatoes in the roasting pan until coated in the oil.
  • Cook until soft and golden brown, approximately 30 minutes, stir occasionally.
  • The tomato sauce should also be thick by now.
  • Mix the roasted vegetables and tomato sauce into a large, deep oven dish.
  • Fry the bacon until cooked and add the garlic for 30 seconds, add to the mix.
  • Cook the pasta in boiling water until al dente, drain and stir into the mix.
  • Mix together a little of the milk and the cornflour to form a smooth paste, add this to the rest of the milk.
  • Place in a sucepan and cook over a medium heat, stirring constantly until thickened.
  • Add the cheese and black pepper, stir until combined.
  • Pour the cheese sauce over the pasta mix.
  • Cook at 170c for 30 mins or until golden brown on top.

Nutrition Facts : Calories 754.1, Fat 32.4, SaturatedFat 16, Cholesterol 78.2, Sodium 421.1, Carbohydrate 92.7, Fiber 13.9, Sugar 12.3, Protein 27.9

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10 BEST ROASTED VEGETABLES WITH BACON RECIPES | YUMMLY
Amish Chicken and Roasted Vegetables Baking and Cooking, A Tale of Two Loves. bacon, fresh brussels sprouts, red onion, sweet potatoes, carrots and 2 more.
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