VEGETARIAN LINGUINE
Looking for a tasty alternative to the usual meat-and-potatoes meals? Try this colorful pasta dish. My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone. -Jane Bone, Cape Coral, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes., Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat.
Nutrition Facts : Calories 260 calories, Fat 13g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 444mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
PENNE PASTA WITH VEGETABLES
Make and share this Penne Pasta with Vegetables recipe from Food.com.
Provided by William Uncle Bill
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta according to package instructions.
- Add broccoli for the last 2 minutes of cooking pasta.
- Drain well and transfer to a large bowl.
- Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute' for about 2 minutes, stirring occasionally.
- Now add sliced zucchini and continue to saute' for another 2 minutes, stirring occasionally.
- Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
- Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
- Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
- When done, add cooked mixture to pasta/broccoli and toss to coat well.
- Season to taste with salt and pepper.
- Sprinkle with parmesan cheese.
- Serve immediately.
Nutrition Facts : Calories 362.7, Fat 10.8, SaturatedFat 2.4, Cholesterol 5.5, Sodium 317.3, Carbohydrate 58.5, Fiber 9.2, Sugar 5, Protein 13
PASTA WITH VEGETABLES
You can include almost any vegetables you have in your fridge in this recipe. It is popular even with those who normally scorn vegetarian food.
Provided by Danielle
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 516.4 calories, Carbohydrate 72.5 g, Fat 19.7 g, Fiber 6 g, Protein 13 g, SaturatedFat 2.8 g, Sodium 44.4 mg, Sugar 6.5 g
LINGUINI WITH VEGETABLES
An easy, colorful, dish that takes just 30 minutes. For variety, you can add two cups of chopped, cooked chicken or shrimp.
Provided by Margaret Rolfe
Categories Fruits and Vegetables Vegetables Squash
Yield 3
Number Of Ingredients 11
Steps:
- In a large pot with boiling salted water cook linguini pasta until al dente. Drain well.
- Meanwhile, in a large skillet heat olive oil and add thinly sliced zucchini, squash, carrots, red bell pepper, onions, salt-free spice blend, and minced garlic. Cook on medium-high for five minutes, stirring frequently. Add white wine and lemon juice and continue cooking until vegetables are crisp-tender and liquid has reduced, about 5 to 10 minutes.
- Toss cooked and drained pasta with sauteed vegetables and serve.
Nutrition Facts : Calories 739.4 calories, Carbohydrate 124 g, Fat 17.4 g, Fiber 8.6 g, Protein 22.7 g, SaturatedFat 2.7 g, Sodium 45.9 mg, Sugar 11.8 g
CREAMY LINGUINE WITH VEGETABLES
Savor the flavor of our Creamy Linguine with Vegetables tonight. Cauliflower, spinach, beans and Neufchatel combine in our Creamy Linguine with Vegetables.
Provided by My Food and Family
Categories Beans
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook pasta in Dutch oven or large deep skillet as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add cauliflower and onions; cook 15 min. or until onions are caramelized, stirring occasionally. Add garlic and crushed pepper; cook 1 min., stirring frequently. Add spinach; cover. Cook 5 min. Stir in beans; cook, covered, 2 min. or until spinach is wilted and beans are heated through.
- Drain pasta; cover to keep warm. Cook broth and Neufchatel in Dutch oven 1 min. or until Neufchatel is completely melted and sauce is well blended, stirring frequently. Remove from heat.
- Add pasta; toss to coat. Stir in cauliflower mixture. Serve topped with nuts and Parmesan.
Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 18 g
LINGUINE WITH SPRING VEGETABLES
Get an instant taste of spring with this one-pot pasta. In 20 minutes, you'll have linguine in a silky sauce with crisp-tender asparagus and snap peas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
- In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.
Nutrition Facts : Calories 475 g, Fat 15 g, Fiber 5 g, Protein 15 g
LINGUINE WITH LEMON & TOMATOES
This roasted lemon & tomato linguine pasta is a simple, yet elevated, summer dinner. Roast the tomatoes ahead of time, and this recipe comes together in a flash.
Provided by Jeanine Donofrio
Categories Main dish
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F and line a small baking sheet with parchment paper.
- Place the lemon slices on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for for 15 to 20 minutes or until they're golden brown around the edges. Finely mince the lemons and set aside.
- In the bottom of a medium-sized (cold) pot, combine the olive oil, garlic, lemon juice, and ¼ teaspoon sea salt.
- Prepare the pasta according to the package directions, cooking until al dente. Reserve ¼ cup of the pasta cooking water. Scoop the hot pasta into the pot, along with the reserved pasta water, the arugula, and toss. If necessary, gently heat until the arugula wilts and the pasta is warmed through. Add the thyme, tomatoes, lemons, and toss again. Top with the mozzarella, pine nuts, and basil. Gently toss, season to taste and serve.
PASTA WITH TENDER VEGETABLES
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Prepare selected vegetable. Bring 2 quarts of water to boil in a large kettle. Add salt and pasta to the boiling water. Using package cooking times as a guide, cook the pasta, partially covered and stirring frequently, until al dente.
- Meanwhile, in a large skillet, heat fat and garlic over medium-high heat until the garlic just starts to sizzle. If using onion, heat the fat, add the onion and saute until soft, 3 to 4 minutes. Add the prepared vegetable to the pan, sprinkling generously with salt and pepper; saute until tender, 5 to 7 minutes longer. Stir in optional flavorings and dried herbs; cook to blend flavors, about 1 minute longer. Remove from heat and set aside, uncovered, until the pasta is done.
- Drain the pasta, reserving 1/2 cup of the cooking liquid. Return pasta to the pot; add the contents of the skillet, pasta cooking liquid, optional fresh herbs, and a generous sprinkling of Parmesan cheese; toss to coat. Taste, adjust seasonings, including pepper to taste. Serve with additional cheese passed separately.
LEMONY LINGUINE WITH SPRING VEGETABLES
Instead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that's left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.
Provided by Carolyn Malcoun
Categories Healthy Linguine Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Combine pasta, garlic, salt and pepper in a large pot. Add water. Bring to a boil over high heat. Boil, stirring frequently, for 8 minutes.
- Stir in artichokes, spinach and peas and cook until the pasta is tender and the water has almost evaporated, 2 to 4 minutes more.
- Remove from heat and stir in 1/4 cup cheese, half-and-half, lemon zest and lemon juice to taste. Let stand, stirring occasionally, for 5 minutes. Serve sprinkled with the remaining 1/4 cup cheese.
Nutrition Facts : Calories 371.6 calories, Carbohydrate 63.9 g, Cholesterol 13.9 mg, Fat 7 g, Fiber 14.9 g, Protein 18.2 g, SaturatedFat 3 g, Sodium 581.1 mg, Sugar 7.4 g
PASTA WITH VEGETABLES RECIPE
A delicious and light Pasta With Vegetables Recipe with a garlic broth reduction, and asparagus, mushroom and onion.
Provided by carleigh
Categories dinner
Number Of Ingredients 10
Steps:
- Chop your asparagus, mushrooms and red onion. Set aside.
- Warm a non-stick pan over medium heat. Add your vegetable broth and five cloves of minced garlic. Then add your vegetables and garlic powder. You are going to cook these vegetables for approximately 8 minutes.
- While the vegetables soften, cook your pasta to al dente according to package directions. Save 1/2 cup of the pasta water before you drain, and add it to the vegetables.
- Add the cooked vegetables to the sauce, give it a stir and taste. Add salt and pepper as needed. Plate and add pumpkin seeds on top.
Nutrition Facts : Calories 476 kcal, Carbohydrate 95 g, Protein 15 g, Fat 5 g, ServingSize 1 serving
ROASTED VEGETABLE PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.
LINGUINE WITH CLAM SAUCE AND VEGETABLES
Make and share this Linguine With Clam Sauce and Vegetables recipe from Food.com.
Provided by hungerbuster
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Shuck clams reserving the liquid. Remove the meat from clams and add to the liquid. Stir to remove sand and lift clams one at a time. Cut in half using scissors. Place in clean bowl. Let clam liquid rest then pour over the piece leaving behind the residue.
- Vegetables:.
- Heat oil and butter in skillet. Add all vegetables except tomato. Add salt and pepper. Saute over high heat for 2 minutes. Add tomato and toss lightly.
- Clam Sauce:.
- In a large skillet, heat olive oil and butter. Add onion and saute for 3 minutes. Add oregano and garlic. Cook for 30 seconds. Stir in juice of clams and wine. Boil gently for 7-8 minutes uncovered. Add clams and pepper allow to boil then set aside.
- Pasta:.
- Add tsp salt to boiling water. Add pasta and cook al dente. Scoop out 6oz of pasta liquid and add to clams. Drain pasta and transfer to bowl. Add oil, salt, pepper and 1 c juice from clam sauce. Mix well.
- To serve:.
- Arrange pasta on large serving dish. Spoon on clam sauce. Then arrange vegetables on top and garnish with parmesan cheese. Serve immediately.
Nutrition Facts : Calories 495, Fat 15.4, SaturatedFat 3.3, Cholesterol 25.4, Sodium 629, Carbohydrate 66.2, Fiber 4.4, Sugar 4.3, Protein 19.6
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- Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water; drain the pasta and return it to the pot.
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- Preheat oven to 450 degrees F. Combine stock and garlic in a small saucepan. Bring to a boil, reduce heat to low and simmer, covered, for 15 to 20 minutes, or until garlic is tender.
- Place broth, garlic and vinegar in a blender or food processor and puree until smooth. Return to the saucepan and keep warm over low heat.
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