Garden Pasta Toss Food

SUMMER GARDEN PASTA

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 PASTA SALAD

Steps:

• 1. Cook and drain pasta. Add it to a large mixing bowl.
• 2. Toss in peas, onions, green onions, and celery.
• 3. Toss in green and red bell peppers, tomatoes, and black olives.
• 4. Toss in ham.
• 5. Toss in cheddar cheese.
• 6. Toss in lettuce.
• 7. Toss to coat mixture with the Italian dressing.
• 8. Sprinkle with Parmesan cheese. Cover and chill until ready to serve.

PESTO GARDEN PASTA FOR THE WHOLE FAMILY RECIPE BY TASTY

Steps:

• Add the basil, olive oil, Parmesan, almond butter, lemon juice, garlic, lemon zest, salt, and pepper to a blender. Blend until smooth and set aside.
• Cook the pasta according to the package instructions.
• Drain and transfer the pasta to a large serving bowl.
• Add the grape tomatoes, yellow tomatoes, red onion, and mozzarella balls to the pasta.
• Pour the pesto sauce over the pasta.
• Toss the ingredients together.
• Serve warm in a bowl.
• Enjoy! Adapted from The Minimalist Kitchen by Melissa Coleman. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

VEGETABLE GARDEN PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the broccoli, carrots, peppers and zucchini. , Drain and rinse pasta in cold water; add to vegetables. Combine salad dressing and mustard; pour over pasta mixture; toss to coat. Refrigerate until serving.

BETTER HOMES AND GARDENS LEMON CHICKEN PASTA TOSS

Steps:

• Cook pasta according to package directions; drain. Return pasta to hot saucepan; cover and keep warm.
• Meanwhile, in a bowl toss together chicken and flour until chicken is lightly coated. In a large skillet cook and stir chicken in 1 tablespoon of the oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink. Remove chicken from pan; set aside.
• Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir for 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, for 2 to 3 minutes or until reduced to about 2/3 cup. Stir in chicken, capers, and parsley; heat through.
• Toss pasta with chicken mixture. If desired, serve with Parmesan cheese. Makes 4 servings.
• Lemon Shrimp Pasta Toss: Prepare as directed except substitute 12 ounces peeled, deveined shrimp for chicken. Cook and stir in skillet for 2 to 3 minutes or until shrimp are opaque.

GARDEN PASTA TOSS

Steps:

• In a large nonstick skillet, heat the oil. Add the zucchini, broccoli, and garlic; cook, stirring as needed, until tender-crisp, about 5 minutes.
• Add tomatoes, basil, oregano, and rosemary; cook, stirring as needed, until the tomatoes are softened, about 5 minutes.
• Meanwhile, cook the pasta according to the package directions. Drain, reserving 1/4 cup of the pasta water, and place pasta in a serving bowl. Add the vegetable mixture, cheese and the reserved pasta water; toss to combine.
• Serve, sprinkled with pepper.