Pasta And Veggies In Garlic Sauce Food

PASTA AND VEGGIES IN GARLIC SAUCE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add garbanzo beans and tomatoes; cook and stir for 2 minutes. Add spinach and salt; cook and stir until spinach is wilted. , Drain pasta; add to vegetable mixture. Sprinkle with Parmesan cheese; toss to coat.

EASY DELICIOUS GARLIC PASTA WITH VEGGIES

Steps:

• Prepare pasta according directions and drain when cooked.
• If you are using diced tomatoes (which I highly recommend for extra flavor), drain the tomatoes of liquid and set aside. If you want the pasta to have a thinner sauce, keep the juice.
• Meanwhile, pour enough olive oil to coat the pasta and whichever vegetables you are using into large pot over high heat.
• Add garlic and onions to pot.
• Cook until garlic takes on a nice golden brown color.
• If you are using diced tomatoes, add them to the mix.
• Quickly add whichever vegetables you are using to pot (I use frozen vegetables just because it's easier and no one seems to notice). If you use all the suggested veggies in the recipe, add them in the order: frozen veggies, capsicum, spinach, spacing out when added so they're all cooked to your liking.
• Cook veggies until heated throughout or tender-crisp.
• At this point, taste the veggie mix and if desired, add basil, salt and pepper to taste (sometimes I leave out pepper and basil), and retaste.
• Add the pasta and toss to coat.
• Serve with grated parmesan cheese on top if desired.
• Enjoy!

EASY CREAMY PASTA WITH VEGGIES

Steps:

• Note: 1 1/2 cups of both fresh broccoli florets and fresh cauliflower florets, as well as 1 cup of sliced fresh carrots, can be substituted for the frozen veggies.
• Bring a large saucepan of salted water to boil and cook pasta according to package directions; add frozen veggies in with pasta during last five minutes of cooking.
• Drain pasta and veggies in colander.
• In the same pan, over low heat, whisk together soup, milk, parmesan, and mustard; add cream cheese and whisk frequently while cream cheese melts.
• Once mixture is smooth, add veggies and pasta into sauce.
• Heat until mixture is combined and warmed through, stirring frequently.
• Taste; add salt and pepper if desired; serve.

HIDE THE VEGGIES PASTA SAUCE

Steps:

• Heat the oil in a pan, add the onion and garlic, and saute for about 3 minutes.
• Add the carrots, celery and mushrooms, and cook for about 15 minutes, or until softened.
• Add the tomatoes, stock and sugar, season to taste, and simmer for 10 minutes.
• Blend to a puree.
• Serve over cooked pasta of your choice.

CHICKEN, PASTA AND VEGGIES IN A LEMON WINE SAUCE

Steps:

• Marinade chicken in olive oil, lemon juice, oregano, salt and pepper for 1 hour.
• In a large skillet, sauté chicken in olive oil until tender, but cooked, about 4 minutes on each side.
• Remove chicken from skillet and set aside.
• In the same pan, add shallot and garlic, and sauté until shallot is translucent.
• Add flour and butter to create the roux and cook for 2 minutes, until flour is cooked.
• Add wine and chicken broth.
• Allow to bubble and reduce for 10 minutes.
• Add lemon juice and veggies, and return the chicken back to the pan and cook for a few minutes.
• Add pasta to the pan and toss with parmesan cheese and basil leaves.