CREAMY PARMESAN PASTA
This family pleasing pasta dish is quick and easy enough to make any night of the week.
Provided by Land O'Lakes
Categories Pasta and noodles Parmesan Chicken Savory Cooking Meat, poultry, and seafood Cheese Dairy Main Course
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cook pasta in 4-quart saucepan according to package directions. Drain; return to saucepan. Keep warm.
- Melt 2 tablespoons butter in 10-inch skillet over medium heat until sizzling; add broccoli. Cook, stirring occasionally, 4-5 minutes or until crisply tender.
- Place whipping cream and remaining butter in 1-quart saucepan. Cook over medium-low heat, stirring occasionally, until butter is melted. Stir in Parmesan cheese 5-6 minutes or until melted and smooth. Remove from heat.
- Pour Parmesan sauce over pasta; add broccoli, chicken, bacon and garlic salt. Gently stir until well mixed.
- Spoon into serving dish. Sprinkle with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 490 calories, Fat 32 grams, SaturatedFat grams, Transfat grams, Cholesterol 105 milligrams, Sodium 810 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Sugar grams, Protein 22 grams
CREAMY PARMESAN BAKED PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the topping: Preheat the oven to 425 degrees F.
- Mix together the panko, Parmesan and olive oil in a small bowl. Season with the salt and set aside.
- For the pasta: Cook the pasta in boiling salted water for 4 minutes, then reserve 1/4 cup pasta water and drain. Set aside.
- Place a medium braiser over medium heat. Melt the butter and whisk in the flour until smooth. Slowly add the milk, whisking constantly to prevent lumps, then add the cream, whisking. Bring the milk mixture to a simmer, whisking often. Whisk in the provolone and Parmesan until melted and smooth. Season with the salt. Fold in the blanched pasta, reserved pasta water and the broccoli florets. Top with the breadcrumb mixture and bake in the top third of the oven until golden brown and bubbly, about 20 minutes.
CREAMY PASTA WITH VEGETABLES
Serve this Creamy Pasta with Vegetables at dinnertime tonight! This delicious Creamy Pasta with Vegetables also counts as a Healthy Living dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 3 to 5 min. or until crisp-tender. Add reduced-fat cream cheese, milk, Parmesan and oregano; mix well. Cook on low heat 3 to 5 min. or until cream cheese is completely melted, stirring frequently.
- Drain spaghetti; place in large bowl. Add sauce; mix lightly.
Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 48 g, Fiber 4 g, Sugar 9 g, Protein 15 g
FETTUCCINE AND VEGETABLES PARMESAN
Enjoy this cheesy pasta and vegetable recipe for dinner, that's ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook fettuccine as directed on package, omitting salt and adding broccoli, cauliflower, peas, carrots and onion for last 3 minutes of cooking. Drain; return to saucepan and keep warm.
- Meanwhile, in 10-inch skillet, heat butter and milk over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer uncovered 3 to 4 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, garlic salt, nutmeg and pepper.
- Stir cheese mixture into pasta mixture.
Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 11 g, TransFat 0 g
PASTA WITH VEGETABLES
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
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
CREAMY PASTA WITH VEGETABLES
Creamy pasta with vegetables is a versatile, quick and easy weeknight dinner. It's a filling vegetarian meal with a vegan option.
Provided by Anne
Time 30m
Number Of Ingredients 10
Steps:
- clean and prepare the vegetables
- Add 1 tablespoon of oil or butter to a skillet and heat to medium heat. Add the mushroom slices and cook until the edges start to brown and remove them from the pan and set aside
- Next, add the asparagus slices and cook until they begin to soften and turn bright green, remove them from the pan and set aside with the mushrooms
- Cook the pasta according to package instructions.
- Add the remaining oil to the pan and the 4 cloves of chopped garlic and cook until the garlic begins to soften.
- Stir in the 1 tablespoon of flour. Once the mixture becomes pasty, (this is called a roux) turn the heat off. Gradually pour in the milk stirring with a whisk until mixture becomes thick.
- Reduce the heat, and add the mushrooms, asparagus and cooked peas to the sauce.
- Drain the pasta and set aside
- Add the cheese to the sauce and serve over the linguine
- Garnish with fresh herbs and enjoy!
Nutrition Facts : Calories 407 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 18 grams fat, Fiber 8 grams fiber, Protein 19 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 329 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CREAMY PARMESAN PASTA WITH VEGETABLES
Make and share this Creamy Parmesan Pasta with Vegetables recipe from Food.com.
Provided by BrendaM
Categories Spaghetti
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Saute vegetables in large frying pan for 5 minutes.
- Add broth.
- Cook 3 minutes or until vegetables are tender- crisp.
- Combine sour cream, dip, parmesan cheese, parsley and tarragon.
- Add to vegetable mixtures.
- Heat through.
- Toss with hot cooked pasta.
EASY CREAMY PASTA WITH VEGGIES
This makes a terrific side dish for chicken or pork chops, or a complete vegetarian meal. You can also add cubes of leftover ham, turkey or chicken to make a yummy one-dish meal.
Provided by Lennie
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Note: 1 1/2 cups of both fresh broccoli florets and fresh cauliflower florets, as well as 1 cup of sliced fresh carrots, can be substituted for the frozen veggies.
- Bring a large saucepan of salted water to boil and cook pasta according to package directions; add frozen veggies in with pasta during last five minutes of cooking.
- Drain pasta and veggies in colander.
- In the same pan, over low heat, whisk together soup, milk, parmesan, and mustard; add cream cheese and whisk frequently while cream cheese melts.
- Once mixture is smooth, add veggies and pasta into sauce.
- Heat until mixture is combined and warmed through, stirring frequently.
- Taste; add salt and pepper if desired; serve.
Nutrition Facts : Calories 150.6, Fat 11.6, SaturatedFat 6, Cholesterol 27.2, Sodium 554.2, Carbohydrate 5.8, Fiber 0.1, Sugar 0.9, Protein 6.2
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
CREAMY PASTA PRIMAVERA
When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.
Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
LEMONY VEGETABLES AND PASTA
My refreshing pasta dish comes together in 30 minutes. Its simplicity and flavor combinations are typical of authentic Italian cuisine. Buon appetito! -Erin Mylroie, Santa Clara, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 7 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the asparagus, red pepper, onion, oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until golden brown, stirring once., Meanwhile, cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic and pepper flakes until blended. Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened and bubbly. , Reduce heat. Stir in the cheese, sour cream, lemon juice and zest; heat through. Drain pasta and place in a large bowl. Add cheese sauce and asparagus mixture; toss to coat. Sprinkle with pistachios, basil and additional cheese.
Nutrition Facts : Calories 366 calories, Fat 15g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 559mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein.
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