FRESH-FROM-THE-GARDEN TOMATO PASTA
Here's a glorious summertime pasta dish with fresh tomatoes, basil and balsamic vinaigrette. Sprinkle with grated Parmesan and enjoy.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook onions, garlic and dressing in large skillet on medium-high heat 2 min. or until onions are tender, stirring occasionally. Stir in tomatoes; cook 2 min.
- Drain pasta. Add vegetable mixture and remaining ingredients; mix lightly.
Nutrition Facts : Calories 330, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 12 g
FRESH TOMATO PASTA
This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking! I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden. Serve with garlic bread and a simple lettuce salad with Italian dressing.
Provided by Langu
Categories Main Dish Recipes Pasta
Time 22m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
- Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
- Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
- Pour the tomato mixture over the pasta and toss to mix.
Nutrition Facts : Calories 501.5 calories, Carbohydrate 82.2 g, Cholesterol 134.4 mg, Fat 12 g, Fiber 4.3 g, Protein 17.1 g, SaturatedFat 2.6 g, Sodium 33.4 mg, Sugar 7 g
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.
GARDEN-FRESH SPAGHETTI
This thick pasta sauce with fresh-from-the-garden flavor is chock-full of peppers, mushrooms, carrots and onion. "It makes a big batch, so you'll have plenty to serve over spaghetti with leftovers for other meals," observes Sue Yaeger from Boone, Iowa.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 15 cups sauce.
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute the mushrooms, carrots, celery, onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve with spaghetti.
Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 271mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
TOMATO GARDEN PASTA
Aileen Sheehan of Stafford, Virginia mixes fresh tomatoes, green beans and pasta with a splash of balsamic vinaigrette, a hint of basil and chives and crumbled feta cheese for a colorful, Mediterranean delight. "I have served this many times, using fresh tomatoes from my garden. It's a wonderful side dish," Aileen says. "With Italian sausage and basil bread, it's a scrumptious meal."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions, adding beans during the last 5-6 minutes., Meanwhile, in a large bowl, whisk the oil, vinegar, salt and pepper. Stir in the tomatoes, garlic, chives and basil. Drain pasta mixture and add to tomato mixture; toss to coat. Serve warm or at room temperature. Sprinkle with cheese just before serving.
Nutrition Facts : Calories 242 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 372mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.
FRESH FROM THE GARDEN TOMATO PASTA
I was trying to find easy recipes that I could make quickly and with as few ingrediants as possible and I got this book in the mail (Kraft What's Cooking) and started flipping through it and came up with this winner.
Provided by Bonnie Baker
Categories Penne
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pasta as directed on package; drain.
- Keep warm.
- Cook garlic and onion in dressing in large non-stick fry pan for 2 minutes or until softened.
- Add tomatoes; cook an additional 2 minutes.
- Toss with pasta and remaining ingredients.
- Serve warm.
- Serve with grilled Chicken,if desired.
- I added Prawns to mine.
- Substitute Kraft Signature Sundried Tomato and Oregano Dressing (which is what I used) and different pastas such as Penne for different variations.
Nutrition Facts : Calories 393.7, Fat 5.2, SaturatedFat 2.5, Cholesterol 11, Sodium 205.4, Carbohydrate 69.9, Fiber 5.3, Sugar 7.5, Protein 17.1
GARDEN FRESH SPAGHETTI SAUCE
Made from fresh San Marzano tomatoes from the garden. This sauce is great when served over hommade pasta.
Provided by kelly
Time 5h
Yield 2 quarts, 6 serving(s)
Number Of Ingredients 9
Steps:
- blanch and peal the tomotoes. I leave the seeds in as they are small in this type of tomato.
- 1/2 and run the tomatoes through a food processor or blender.
- Saute onion and galic in the olive out.
- Add red wine.
- Add tomato sauce from step 2.
- Add oregano, basil, salt and pepper.
- Let simmer. The length of time will depend on how thick you want the sauce.
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