Pastawithsummervegetablesandherbs Recipes
EASY PASTA PRIMAVERA RECIPE
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
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
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
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
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
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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{20 MINUTE} CREAMY PASTA WITH VEGETABLES - BAREFEET IN …
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- Cook the pasta and drain, reserving and setting aside 1/2 cup of the pasta water. While the pasta is cooking, heat the olive oil on medium-low heat in a large skillet. Start sauteing the bell peppers, about 90 seconds, then add the mushrooms, and continue cooking about 2 minutes more.
- Add the squash and cook an additional 3-4 minutes, removing the vegetables from the heat before the squash becomes soft. Sprinkle the vegetables with 1 teaspoon salt and 1/2 teaspoon pepper as they are cooking.
- Pour the cream into the empty skillet and sprinkle with the Italian spices, and additional salt and pepper. Add the pasta and stir to coat. Heat on the stove until the sauce has thickened slightly and coats the pasta. Return the vegetables to the pan and stir to combine.
- (If pasta is too dry, simply add a bit of the reserved pasta water until it reaches the desired consistency.) Taste the pasta and adjust salt and pepper to taste. Plate the pasta individually and then grate Parmesan on top, if desired. Enjoy!
CREAMY PASTA WITH SUMMER VEGETABLES - FARMERSGIRL …
From farmersgirlkitchen.co.uk
5/5 (9)Category Main CourseCuisine British, ItalianCalories 761 per serving
- Fill the saucepan with plenty of water and bring to the boil. Add a pinch of salt, then cook the pasta until just al dente (when there is still a little bite).
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