SUMMER GARDEN PASTA
Provided by Ina Garten
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
TIPSY GARDEN PASTA
Provided by Guy Fieri
Time 35m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large saute pan over high heat, add the oil and when hot, add the onions and saute for 5 to 6 minutes. Add the red chile flakes and garlic and saute for 1 minute longer. Season the chicken with the salt and pepper and add the chicken and cook for 4 to 5 minutes. Add in the mushrooms, zucchini, and canned tomatoes. Add the chicken stock and bring to a simmer. Allow to cook for 5 minutes, and then add the spinach and cream. Cook until heated through and just starting to thicken, about 4 minutes. Finish with the vodka, combine, and turn off the heat. Add the pasta to the pan, combine gently, place on a serving platter or in individual serving bowls, and garnish with the Parmesan and diced tomatoes.
GARDEN VEG PASTA
Settle down with a comforting bowl of creamy pasta, safe in the knowledge that it's low-fat too
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 9
Steps:
- Cook the penne according to pack instructions, adding the broccoli florets and sugar snap peas to the pan for the final 3 mins.
- Meanwhile, gently fry the courgettes in oil for 7-8 mins until soft and tinged pale gold. When the penne and vegetables are almost ready, remove a ladleful of cooking water from the pan. Add 6 tbsp of this to the pan of courgettes, along with the cream cheese, Parmesan, lemon zest, half the lemon juice and seasoning. Stir to make a smooth, creamy sauce.
- Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice and seasoning to taste. Serve in warmed bowls.
Nutrition Facts : Calories 456 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 0.53 milligram of sodium
HEARTY GARDEN SPAGHETTI
My husband and I wanted a pleasing dish that didn't leave a ton of leftovers. My spaghetti with beef and fresh veggies is perfectly filling for four. -Wanda Quist, Loveland, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven coated with cooking spray, cook beef, onion and red pepper over medium-high heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Add zucchini and mushrooms; cook 3-5 minutes longer or until tender. Stir in tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Meanwhile, cook spaghetti according to package directions., Serve spaghetti with sauce and, if desired, cheese.
Nutrition Facts : Calories 432 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 649mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 7g fiber), Protein 36g protein. Diabetic Exchanges
GARDEN PASTA SALAD
A zesty pasta recipe, with lots of crunchy vegetables.
Provided by L. Gale
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
- Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
- Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
- Chill for one hour before serving.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 45.1 g, Cholesterol 3.5 mg, Fat 27.4 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 1539.7 mg, Sugar 10.6 g
CREAMY GARDEN SPAGHETTI
I spent 14 years preparing meals in restaurants, but now I just cook to entertain family and friends. I've always liked the versatility of pasta. This cheesy vegetable noodle dish is one of my grandmother's favorites, so I make it often when we get together. -Karrie Fimbres Sparks, Nevada
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the broccoli, zucchini, mushrooms and carrot in oil until crisp-tender. Remove from the heat and set aside., Cook spaghetti according to package directions. In a large saucepan, saute onion and garlic in butter until tender. Stir in the flour, bouillon and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat to low; stir in cheeses until melted. Add the vegetables; cook until heated through. Drain spaghetti; Add to vegetable mixture; toss to coat.
Nutrition Facts : Calories 512 calories, Fat 20g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 492mg sodium, Carbohydrate 61g carbohydrate (13g sugars, Fiber 5g fiber), Protein 22g protein.
CREAMY GARDEN SPAGHETTI
Make and share this Creamy Garden Spaghetti recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet, saute the broccoli, zucchini, mushrooms and carrots in oil until crisp-tender.
- Remove from heat and set aside.
- Cook spaghetti according to package directions.
- In another saucepan, saute onion and garlic in butter until tender.
- Stir in flour, bouillon, thyme, and basil until blended.
- Gradually add milk.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat to low; stir in cheeses until melted.
- Add the vegetables; heat through.
- Drain spaghetti; toss with vegetable mixture.
- Sprinkle with Parmesan cheese.
- Serve.
Nutrition Facts : Calories 609.9, Fat 23.6, SaturatedFat 12, Cholesterol 58.2, Sodium 566.1, Carbohydrate 77, Fiber 12, Sugar 7.6, Protein 27.7
CREAMY GARDEN CUCUMBER SALAD
Wonderful side dish to have at your family cookouts! Quick and easy, and the flavors really transform your garden cucumbers. You can also add grape or cherry tomatoes for enhancement. Keep in the refrigerator until ready to serve.
Provided by EQUILDOTTSIN
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 3h15m
Yield 8
Number Of Ingredients 11
Steps:
- Arrange cucumber slices in a large bowl, generously seasoning each layer of cucumber with salt and pepper. Cover bowl with plastic wrap and refrigerate for 3 hours.
- Drain liquid from cucumbers. Gently press cucumber slices with paper towel to absorb any remaining liquid.
- Stir half-and-half, sour cream, mayonnaise, green onions, ranch dressing mix, sugar, dill, celery salt, and lime juice together in a small bowl; pour over cucumber slices and gently stir to coat.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 12.4 g, Cholesterol 17.1 mg, Fat 15.9 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 4.7 g, Sodium 528.5 mg, Sugar 5.3 g
CREAMY GREEN SPAGHETTI
Provided by My Food and Family
Categories Home
Time 32m
Yield 5 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Cook spaghetti as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Stir in lettuce; cook 2 min. or until wilted. Transfer to blender. Add Neufchatel, milk, cilantro and seasoning; blend until smooth. Return to skillet.
- Drain spaghetti. Add to sauce in skillet; cook and stir 1 to 2 min. or until heated through.
- Remove from heat. Top with mozzarella; cover. Let stand 2 to 3 min. or until mozzarella is melted.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 16 g
CREAMY GARDEN BISQUE
This is the soup to make when your garden starts to yield its bounty.All these fresh veggies have just got to be good for you! Use fat-free half and half instead of the heavy cream to make this even healthier!Originally from an October 1984 issue of Bon Apetit in an article featuring Indian Summer Menus.
Provided by Leslie in Texas
Categories Vegetable
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in heavy medium saucepan over medium-low heat.
- Stir in next 6 ingredients.
- Cover and cook until vegetables are light brown, stirring occasionally, about 20 minutes.
- Mix in stock and salt and bring to a boil.
- Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes.
- Strain; discard solids and return soup to pan. (Can be prepared 1 day ahead. Cool, cover and refrigerate.).
- Scrape corn into bowl, using knife.
- Bring soup to boil in heavy medium saucepan.
- Add carrots and boil 5 minutes.
- Add green beans and pepper and boil 5 minutes.
- Add zucchini and boil 5 minutes.
- Add tomatoes and corn and bring to a simmer.
- Stir in cream and pepper; taste and adjust seasoning.
- Heat until soup is hot, about 5 minutes.
- Ladle into bowls, sprinkle with herbs and serve immediately.
Nutrition Facts : Calories 280.9, Fat 14.8, SaturatedFat 8.4, Cholesterol 38.4, Sodium 983.1, Carbohydrate 33.4, Fiber 6.7, Sugar 10.2, Protein 8.6
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