Garden Vegetable Spaghetti Food

HEARTY GARDEN SPAGHETTI

Steps:

• In a Dutch oven coated with cooking spray, cook beef, onion and red pepper over medium-high heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Add zucchini and mushrooms; cook 3-5 minutes longer or until tender. Stir in tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Meanwhile, cook spaghetti according to package directions., Serve spaghetti with sauce and, if desired, cheese.

GARDEN VEGETABLE SPAGHETTI

Steps:

• Cook and drain spaghetti as directed on package.
• While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients except cheese; cook until hot.
• Serve vegetable mixture over spaghetti. Sprinkle with cheese.

GARDEN VEGETABLE SPAGHETTI

Steps:

• Cook and drain spaghetti as directed on package.
• While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.

GARDEN SPAGHETTI

Steps:

• In a large pot, cook pasta covered in boiling water, for 8 minutes or until limp. Set noodles aside in a colander to allow water to drain.
• Lightly steam all of the vegetables just until they are starting to become tender. Remove them from the heat and let them cool a bit. Place all vegetables in a medium bowl and toss lightly.
• In a separate small bowl, add the oil, cheese, garlic, basil, salt and pepper. Mix well.
• Add the oil mixture to the vegetables and toss gently until vegetables are well coated with the oil mixture.
• To serve, place pasta on each individual plate, and top with the vegetables. Sprinkle the top with shredded mozzarella. Serve either slightly warm, or if you prefer a refreshing cool meal then let the vegetables and pasta cool completely.

CONTADINA® GARDEN VEGETABLE PASTA BAKE

Steps:

• Preheat oven to 375 degrees F.
• Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
• Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
• Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.

CREAMY GARDEN SPAGHETTI

Steps:

• In a large skillet, saute the broccoli, zucchini, mushrooms and carrot in oil until crisp-tender. Remove from the heat and set aside., Cook spaghetti according to package directions. In a large saucepan, saute onion and garlic in butter until tender. Stir in the flour, bouillon and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat to low; stir in cheeses until melted. Add the vegetables; cook until heated through. Drain spaghetti; Add to vegetable mixture; toss to coat.

CHUNKY VEGETABLE SPAGHETTI

Steps:

• Cook and drain spaghetti as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add zucchini, carrots, mushrooms, onions and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients except basil and cheese. Cook 3 to 5 minutes, stirring occasionally, until hot. Stir in basil. Serve sauce over spaghetti. Sprinkle with cheese. Makes about 5 1/2 cups sauce.

SPAGHETTI WITH GARDEN VEGETABLES (SPAGHETTI DELL'ORTOLANO)

Steps:

• Stir together the oil, carrots, onion, celery, and garlic in a large saucepan. Cook over medium-low heat 2 minutes. Add 1/2 cup basil, the red pepper flakes, and 1 teaspoon salt. Cover. Cook, stirring often, until vegetables are caramelized, about 15 minutes.
• Add wine to saucepan. Raise heat to medium. Cook until wine has almost completely reduced, about 5 minutes. Add yellow squash, zucchini, and eggplants. Cook 5 minutes. Add tomatoes. Cover. Cook until vegetables are tender, 10 to 12 minutes. Add marjoram and 1/2 teaspoon salt; season with pepper.
• Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain. Transfer to a large bowl. Add vegetable mixture and remaining 1/2 cup basil to the pasta. Toss to combine. Serve with Parmesan cheese.

GARDEN VEG PASTA

Steps:

• Cook the penne according to pack instructions, adding the broccoli florets and sugar snap peas to the pan for the final 3 mins.
• Meanwhile, gently fry the courgettes in oil for 7-8 mins until soft and tinged pale gold. When the penne and vegetables are almost ready, remove a ladleful of cooking water from the pan. Add 6 tbsp of this to the pan of courgettes, along with the cream cheese, Parmesan, lemon zest, half the lemon juice and seasoning. Stir to make a smooth, creamy sauce.
• Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice and seasoning to taste. Serve in warmed bowls.

GARDEN PASTA SALAD

Steps:

• Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
• Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
• Chill for one hour before serving.