Pastawithsummervegetablesandherbs Recipes

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EASY PASTA PRIMAVERA RECIPE



Easy Pasta Primavera Recipe image

Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.

Provided by Suzy Karadsheh

Categories     Main Course

Number Of Ingredients 16

2 zucchini, (halved length-wise and sliced (half moons))
2 yellow squash, (halved length-wise and sliced (half moons))
2 to 3 carrots, (peeled and cut into short sticks)
1 red bell pepper, (cored and sliced into thin sticks)
1 yellow or orange bell pepper, (cored and sliced into thin sticks)
1 red onion, (halved and sliced (half moons))
3 large garlic cloves, (minced)
1 tbsp dried oregano, (more for later)
1 ½ tsp fresh thyme, (more for later)
Kosher salt
Black pepper
Extra virgin olive oil
12 ounces short pasta of your choice
8 oz grape tomatoes, (halved)
Zest of 1 large lemon
½ cup Parmesan cheese, (more to your liking)

Steps:

  • Heat oven to 450 degrees F.
  • Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
  • Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
  • While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
  • Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
  • Sprinkle Parmesan cheese and serve immediately.

Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 g, ServingSize 1 serving

PASTA WITH SUMMER VEGETABLES AND HERBS



Pasta With Summer Vegetables and Herbs image

Make and share this Pasta With Summer Vegetables and Herbs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 cup chopped yellow onion
2 -3 garlic cloves, minced
1 cup chopped red bell pepper
1 large zucchini, unpeeled and sliced
2 tomatoes, seeded, chopped, and drained
1/2 cup chicken broth or 1/2 cup vegetable broth
1/4 cup chopped parsley
1/4 cup chopped fresh basil or 1 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
salt
fresh ground pepper
6 ounces rotini pasta or 6 ounces other pastas, cooked and drained
3 tablespoons butter or 3 tablespoons margarine
1 cup coarse dry breadcrumbs
1/4 cup fresh grated parmesan cheese

Steps:

  • Add oil to a big skillet over medium heat; let the oil get heated.
  • Add in onion, garlic, bell pepper, and zucchini; stir/saute for 5 minutes or until vegetables are tender.
  • Add in tomatoes, broth, herbs, salt, and pepper; stir/saute for 5 more minutes.
  • Transfer cooked/drained pasta to a 2 quart casserole dish lightly coated with non-stick cooking spray.
  • Add vegetable sauce; stir to mix well; set aside.
  • In a small skillet, melt butter over medium heat.
  • Add in breadcrumbs and cheese; toss until coated.
  • Sprinkle crumb topping over vegetable/noodle mixture.
  • Bake, uncovered, in a 350° oven until bubbly and flavors are blended--about 20-30 minutes.

Nutrition Facts : Calories 489.1, Fat 19.9, SaturatedFat 8.1, Cholesterol 28.4, Sodium 467.9, Carbohydrate 64.2, Fiber 5.9, Sugar 8.9, Protein 14.8

RUSTIC SUMMER VEGETABLE PASTA



Rustic Summer Vegetable Pasta image

My veggie pasta proves you can't have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. -Bryn Namavari, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 16

3 tablespoons olive oil, divided
1 medium zucchini, cut into 3/4-inch pieces
1 medium yellow summer squash, cut into 3/4-inch pieces
1 medium onion, chopped
1 medium eggplant, peeled and cut into 3/4-inch pieces
2 cups sliced fresh mushrooms
2 garlic cloves, minced
3/4 teaspoon crushed red pepper flakes
1 can (28 ounces) crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh parsley
3 tablespoons minced fresh basil or 1 tablespoon dried basil, divided
1 package (14-1/2 ounces) uncooked multigrain spaghetti
1/2 cup shredded Parmesan cheese

Steps:

  • In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.

Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 445mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 8g fiber), Protein 15g protein.

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