VEGETABLE PASTA - ONE POT!
Recipe video above. A quick healthy dinner with more veg and less pasta, all made in one pot! For a lower cal option, skip the cheese and serve with parmesan sprinkled on top. Workflow: Get the onion cooking while you prep the other ingredients.
Provided by Nagi
Categories Mains
Time 20m
Number Of Ingredients 19
Steps:
- Heat oil in a large pot over medium. Add garlic and onion - cook slowly for 3 to 4 minutes until onion is translucent and sweet.
- Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes.
- Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.
- When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.
- Place lid on and cook for 5 minutes.
- Remove lid. Cook for another 3 to 4 minutes, stirring frequently, until pasta is almost cooked through and most of the liquid has been absorbed by the pasta.
- Stir through half the cheese (if using). Adjust salt and pepper to taste.
- Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.
- Garnish with parsley and serve immediately. Don't leave leftovers in the pot, residual heat will overcook the pasta so transfer into a serving dish.
Nutrition Facts : Calories 378 kcal, Carbohydrate 72 g, Protein 15 g, Fat 5 g, Sodium 1273 mg, Fiber 11 g, Sugar 16 g, ServingSize 1 serving
20 MINUTE PARMESAN PASTA WITH BROCCOLI
For a quick and indulgent pasta fix, make this 20 Minute Parmesan Pasta with Broccoli. It's honesty to goodness easy, tasty and one your whole family will love. Great for those quick evenings when you want something delicious but time isn't on your side. Pasta for the win!
Provided by Julia Pinney
Categories Lunch Main Course
Number Of Ingredients 13
Steps:
- Cut the broccoli into small florets. Put them in a colander, pour over boiling water and then pour over cold water. Set aside.
- In a large deep sided skillet set over medium to high heat, add the olive oil, garlic and all the dried seasonings and herbs. Stir well and let cook for about a minute. Add the flour and stir really well.
- Add the vegetable stock and cooking cream to the pan. Whisk really well to prevent any lumps. Bring to a simmer and let thicken for 1- 2 minutes.
- Add the uncooked pasta and broccoli and stir really well to completely coat. Cover and leave to cook for about 12-15 minutes. Stir a few times through cooking to prevent the pasta from sticking together.
- Reduce heat to low and add the Parmesan cheese, butter and fresh parsley. Stir well and serve.
Nutrition Facts : ServingSize 1 serving, Calories 521 kcal, Carbohydrate 42 g, Protein 15 g, Fat 33 g, SaturatedFat 19 g, Cholesterol 103 mg, Sodium 986 mg, Fiber 4 g, Sugar 4 g
20-MINUTE PARMESAN PASTA WITH VEGETABLES
Using precooked grilled chicken breast cuts down on the prep time of this hearty weeknight pasta Parmesan with broccoli.
Provided by My Food and Family
Categories Home
Time 20m
Yield 5 servings, about 2 cups each
Number Of Ingredients 6
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 5 min.; drain in colander.
- Heat oil in same saucepan on medium heat. Add chicken and garlic; cook and stir 1 to 2 min. or until chicken is heated through and garlic is tender.
- Add pasta mixture; mix lightly. Sprinkle with cheese.
Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
PASTA PRIMAVERA
Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
A 20-MINUTE CHICKEN PARMESAN
Very fast and easy to make! And delicious! Barilla Napoletana® ready-made tomato sauce and garlic with a little bit of fresh lemon goes along very well with chicken.
Provided by Aleksa
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Press chicken breasts with the palm of your hand to flatten to an even thickness.
- Beat egg into a shallow bowl; place bread crumbs into a separate shallow bowl. Dip each chicken breast into beaten egg and press into bread crumbs to coat.
- Heat butter in a large skillet over medium heat and fry coated chicken breasts until golden brown, about 5 minutes per side.
- Pour pasta sauce over chicken, cover, and bring sauce to a boil. Reduce heat to low and simmer for 10 minutes. Sprinkle chicken with mozzarella cheese, Parmesan cheese, and parsley. Cover and simmer until cheeses melt, about 5 more minutes.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 26.1 g, Cholesterol 135.1 mg, Fat 15.8 g, Fiber 3.7 g, Protein 32.6 g, SaturatedFat 7.3 g, Sodium 929.1 mg, Sugar 10.8 g
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