Fettuccine And Vegetables Parmesan Food

VEGETABLE PASTA - ONE POT!

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.

PASTA WITH FRESH VEGETABLES

Steps:

• Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

PARMESAN FETTUCCINE

Steps:

• Cook fettuccine according to package directions; drain. , In a large skillet, melt butter over low heat. Add fettuccine and stir until coated. Sprinkle with cheese and pepper; toss to coat.

FETTUCCINE AND VEGETABLES PARMESAN

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.

PASTA WITH VEGETABLES

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.

FETTUCCINE WITH FRESH VEGETABLES

Steps:

• Prepare pasta according to package directions.
• Meanwhile heat oil in large skillet over medium heat.Add vegetables and Mrs. Dash Garlic and Herb seasoning.
• Cook and stir about 8 minutes.
• Toss together hot pasta, vegetables and lemon juice. Mix in cheese and stir.

CREAMY FETTUCCINE AND VEGETABLE PRIMAVERA

Steps:

• Prepare fettuccine noodles. Reserve in colander.
• Chop and dice all vegetables, including the onion.
• Heat 1 Tbsp each butter and oil and saute bell pepper and broccoli 5 minutes or until tender.
• Remove broccoli and bell pepper from heat.
• Add another Tbsp each of butter and oil to the skillet and cook zucchini and squash 3-4 minutes.
• Remove squash and zucchini from heat.
• Put in another Tbsp each of oil and butter and saute the diced onion and garlic 4-5 minutes.
• Add chicken broth and heat for 4-5 minutes.
• Pour cream, salt, and pepper and let simmer for 3-5 minutes.
• Add reserved pasta to the skillet and toss gently with the sauce.
• Pour in vegetables and toss again.
• Heat until fettuccine and vegetables are warmed through.
• Serve in bowls topped with fresh basil.

PARMESAN SHRIMP AND VEGETABLES WITH FETTUCCINE

Steps:

• Boil 8 c water in 3 qt saucepan.
• Add carrots and fettuccine.
• Cook over med heat for 6 minute add broccoli and continue to cook 4-5 minute or until broccoli is tender crisp.
• Drain in colander. rinse with hot water and set aside.
• In large pan or dutch oven melt margarine/butter. Stir in flour and salt. Heat to bubbling.
• Add milk and cook over med heat stirring occasionally to a full boil.
• Boil 1 min and turn heat to low and add shrimp and lemon juice, then fettuccine mixture.
• Continue cooking on low until all ingredients are heated through (about 3-4 min).
• Stir 1/2 Parmesan cheese into dish and other 1/2 sprinkle over top.
• Serve immediately with a robust glass of wine.

FETTUCCINI WITH GARDEN VEGETABLES AND GREENS

Steps:

• Bring a large pot of water to boil over medium heat. When boiling, salt the water and add the pasta. Cook until just shy of al dente.
• Meanwhile, heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in large skillet over medium heat. Add the onions, garlic and vegetables as you chop them, the zucchini, eggplant and red pepper. Season vegetables with salt and cover, cook until tender, about 10 to 12 minutes.
• Just before draining the pasta, add about 1 cup starchy cooking liquid to the vegetables. Drain the pasta and add to the vegetables, tossing to combine. Stir in the basil and the cheese and a little black pepper, to taste. Transfer the pasta to a serving bowl and top with the shredded lettuce. Serve with an extra sprinkle of cheese and drizzle with the remaining 1 tablespoon of extra-virgin olive oil.

VEGETABLE PARMESAN

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch baking dish. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Drizzle the eggplant, fennel and zucchini slices with olive oil. Season with salt and pepper. Grill the vegetables until softened, 3 to 4 minutes each side. (The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until soft).
• Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel slices in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan. Arrange the zucchini on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, 30 to 35 minutes.

FETTUCCINE ALFREDO

Steps:

• Cook and drain fettuccine as directed on package.
• Meanwhile, in 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low; simmer uncovered 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, salt and pepper.
• In large bowl, toss fettuccine with sauce until well coated. Sprinkle with parsley.