Fire Roasted Tomato And Zucchini Vegan Pasta Food

FIRE ROASTED TOMATO AND ZUCCHINI VEGAN PASTA

Fire Roasted Tomato and Zucchini Vegan Pasta image

This fantastic blend of fresh vegetables, fire roasted tomatoes and peppers, and pasta can be modified to include any seasonal vegetables. It's easy, healthy and delicious! You can find fire-roasted tomatoes and fire-roasted peppers at most grocery store olive bars, including Whole Foods. If you don't have access to these, you can make your own, substitute sun-dried tomatoes, or substitute fresh versions. The beautiful thing about veggies is that there's no "right" way to do things! You can also substitute basil or oregano paste or powder for the fresh version, if you need to - but fresh is best!

Provided by Mountain Bike Mom

Categories One Dish Meal

Time 15m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 15

Ingredients

16 ounces bow tie pasta
1 1/2 tablespoons olive oil
1 large sweet onion, sliced into bite-sized pieces
1/2 red onion, sliced into bite-sized pieces
1 cup fire-roasted tomatoes, diced
1/2 cup fire-roasted sweet red pepper, diced
8 ounces mushrooms, quartered
1 large zucchini, cut into quarter slices
1 large yellow squash, cut into quarter slices
6 ounces tomato paste
1/2 cup red wine
1/2 cup Italian dressing
3 fresh garlic cloves
fresh basil, to taste
fresh oregano, to taste

Steps:

Cook pasta according to directions on box. Do not overcook.
Saute onions in olive oil in large sauce pan.
When onions begin to brown, add mushrooms, zucchini and squash. Add garlic, basil and oregano. Continue to lightly saute.
Add fire-roasted tomatoes and peppers and stir.
Add tomato paste, red wine and Italian dressing. Turn to low and simmer for three to five minutes.
Serve over bow tie pasta.

Nutrition Facts : Calories 469.5, Fat 12.9, SaturatedFat 2.4, Cholesterol 63.8, Sodium 582.1, Carbohydrate 72.8, Fiber 6.5, Sugar 11.9, Protein 15.3

VEGETARIAN FARRO SKILLET

Vegetarian Farro Skillet image

Zucchini combined with black beans, fire roasted tomatoes and pearled farro for an easy skillet meal.

Provided by Hunt's

Categories Trusted Brands: Recipes and Tips Hunt's

Time 47m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ cups farro, uncooked
1 (14 ounce) can vegetable broth
1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
2 tablespoons Pure Wesson® Canola Oil, divided
2 cups quartered lengthwise, sliced zucchini
1 teaspoon ground cumin
½ teaspoon salt
½ cup diced green bell pepper
½ cup chopped yellow onion
½ cup fresh corn kernels
1 teaspoon finely chopped garlic
1 (15 ounce) can black beans, drained, rinsed
3 tablespoons chopped fresh cilantro

Steps:

Stir together farro, broth, undrained tomatoes and 1 tablespoon oil in medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat and simmer 25 minutes or until liquid is absorbed.
Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add zucchini and sprinkle with half of the cumin and salt; cook 5 to 7 minutes or until tender and browned, stirring occasionally. Remove from skillet; set aside and keep warm.
Add bell pepper, onion, corn and garlic; sprinkle with remaining cumin and salt. Cook 5 minutes, stirring occasionally. Stir in beans, heat 2 minutes more. Add zucchini back to skillet along with cooked farro; stir to combine. Top with cilantro before serving.

Nutrition Facts : Calories 306.9 calories, Carbohydrate 56.5 g, Fat 6.6 g, Fiber 7.6 g, Protein 11.1 g, SaturatedFat 0.4 g, Sodium 772.5 mg, Sugar 2.8 g

ROASTED TOMATO AND ZUCCHINI PASTA

Roasted Tomato and Zucchini Pasta image

The roasting is an extra step that makes a world of difference in this recipe. I didn't use as much oil in this as the recipe states - using cooking spray on the roasting pan and on the vegetables worked very well to replace much of it. From Everyday Food Magazine March/April 2003

Provided by Vino Girl

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 lbs zucchini, trimmed and cut into 1/2-inch pieces
1 1/2 lbs plum tomatoes, cut into 3/4-inch chunks
3 garlic cloves, thinly sliced
6 tablespoons olive oil, divided
salt and pepper
1 lb long fusilli or 1 lb linguine
1/4 cup chopped fresh parsley
1/4 cup grated parmesan cheese, plus more for serving

Steps:

Heat oven to 450°.
On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper.
Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 12 minutes.
Drain pasta, reserving 1/2 cup cooking water.
Return pasta to pot. Toss with remaining tablespoon oil; cover.
Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits.
Stir vegetables and juices into pasta.
Add parsley and Parmesan; toss to combine.
Serve with more Parmesan.

ROASTED ZUCCHINI AND TOMATO PASTA

Roasted Zucchini and Tomato Pasta image

Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 35m

Number Of Ingredients 9

Ingredients

2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces
1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks
3 garlic cloves, thinly sliced
5 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 pound long fusilli or linquine
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Steps:

Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover.
Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.

More about "fire roasted tomato and zucchini vegan pasta food"

VEGAN GLUTEN-FREE MINESTRONE | MINIMALIST BAKER RECIPES

vegan-gluten-free-minestrone-minimalist-baker image

Web Sep 25, 2017 Heat a large pot or dutch oven over medium heat. Once hot, add water, onion, and garlic and stir. Cook for 3 …
From minimalistbaker.com
Ratings 197
Calories 127 per serving
Category Side, Soup

Heat a large pot or dutch oven over medium heat. Once hot, add water, onion, and garlic and stir. Cook for 3 minutes, stirring occasionally.
Add carrots and green beans and season with salt and pepper. Stir and cook for 3-4 minutes, stirring occasionally, until vegetables have softened slightly and have some color.
Add zucchini, fire-roasted tomatoes, vegetable broth, basil, oregano, nutritional yeast, red pepper flake (optional), coconut sugar, and beans. Stir to coat.
Increase heat to medium-high and bring soup to a strong simmer. Then reduce heat slightly to medium-low until the soup is simmering but not boiling. Add pasta and stir. Cook for 10 minutes, stirring occasionally, reducing heat if needed to keep the soup at a simmer.

Fire Roasted Tomato And Zucchini Vegan Pasta Food

FIRE ROASTED TOMATO AND ZUCCHINI VEGAN PASTA

VEGETARIAN FARRO SKILLET

Zucchini combined with black beans, fire roasted tomatoes and pearled farro for an easy skillet meal.

ROASTED TOMATO AND ZUCCHINI PASTA

The roasting is an extra step that makes a world of difference in this recipe. I didn't use as much oil in this as the recipe states - using cooking spray on the roasting pan and on the vegetables worked very well to replace much of it. From Everyday Food Magazine March/April 2003

ROASTED ZUCCHINI AND TOMATO PASTA

Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.

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