VEGETABLE MEDLEY PASTA SIDE DISH
This nutritious blend of pasta and veggies makes a versatile and colorful side dish with a variety of entrees. Debbie Balta - Elizabeth, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook pasta according to package directions, adding the beans during the last 5 minutes of cooking., Meanwhile, combine the cornstarch and broth until smooth; set aside. In a large saucepan, melt butter; add the mustard, basil and garlic powder. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain pasta and beans; return to the Dutch oven. Add the mustard sauce and mushrooms; toss to coat. Stir in tomato.
Nutrition Facts : Calories 157 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 359mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
PASTA VEGGIE MEDLEY
You won't waste a second making this delicious side dish. Cook the pasta while you're sauteing the vegetables, and they'll be done at the same time.-Edith Ruth Muldoon, Baldwin, New York
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions. Meanwhile, in a skillet, saute onion in oil until tender. Add zucchini and carrots; stir-fry until carrots are tender. Drain pasta; place in a serving bowl. Add vegetables and toss gently. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 207 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 42mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
VEGETABLE MEDLEY
A vegetable medley that is soooo good!
Provided by UPPERAIRS
Categories Side Dish Vegetables
Time 2h10m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
- Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
- Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g
ITALIANO CHICKEN AND PASTA MEDLEY
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
- Stir the stock, tomatoes, Italian seasoning and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes.
- Stir in the vegetables and cheese. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the pasta is tender. Serve with additional cheese.
PASTA-SAUSAGE-VEGETABLE MEDLEY
Found in Southern Living years ago and adapted slightly, this makes a quick and tasty weeknight supper. I usually serve it with a salad and garlic toast.
Provided by highcotton
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat.
- Add mushrooms and zucchini; sprinkle with oregano, stirring to blend.
- Saute 3 to 5 minutes, or until vegetables are crisp-tender (my family prefers softer veggies, so I cook 8-10 minutes).
- While vegetables cook, cut sausages crosswise into 1/2-inch slices.
- When vegetables are as tender as you like, remove to a bowl and add sausage to skillet; cook until browned, stirring occasionally.
- (Note: Since they're fully-cooked, you can heat the sausages as little as 5 minutes if you're in a hurry. We like the flavor when they're really well-browned, so I often have to add a little more butter to prevent sticking.).
- Return vegetables to skillet with sausage; stir in tomatoes, including juice, and let mixture simmer gently while pasta cooks.
- Prepare noodles according to package directions; drain well.
- Top noodles with sausage-vegetable mixture and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 645.5, Fat 49.4, SaturatedFat 20.7, Cholesterol 121.6, Sodium 1969.6, Carbohydrate 16, Fiber 1.8, Sugar 2.3, Protein 34.4
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.
COLORFUL VEGETABLE MEDLEY SIDE DISH
With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 473mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
VEGETABLE & CHICKEN PASTA MEDLEY
Make and share this Vegetable & Chicken Pasta Medley recipe from Food.com.
Provided by Chef Shantal
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Season chicken with salt and pepper. Bake in oven 25 minutes.
- Cook pasta according to package directions.
- While chicken and pasta are cooking, in a medium saucepan bring 1/2 cup water to a boil, over medium high heat. Add broccoli, cook until crisp-tender, about 4 minutes, Drain.
- In a medium skillet melt 2 tablespoons margarine over medium high heat. Add mushrooms and bell pepper, cook, stirring, until tender about 3 minutes.
- In small sauce pan, melt remaining margarine, stir in flour. Cook for 1 minute, stirring. Add milk, cheese, salt and pepper. Cook until thickened, about 5 minutes.
- Remove chicken from oven, and slice into strips. Toss sauce with veggies and chicken.
- Drain pasta, put on serving dish, pour sauce over.
- Serve immediately.
Nutrition Facts : Calories 846.9, Fat 38.4, SaturatedFat 14.4, Cholesterol 199.7, Sodium 1326.4, Carbohydrate 70.5, Fiber 3.7, Sugar 3.3, Protein 54.1
ROASTED VEGETABLE ORZO MEDLEY
Got this recipe from my God-Sister on our trip to the beach. It's fabulous. The roasted vegetables gives it a savory taste like you worked all day on it. You can add any vegetable that you like. The mushrooms add something really special and hearty. You can also add sauted chicken or sausage to it. You can also add other spices as well. It looks like rice but it's pasta! I hope you enjoy it as much as we do!
Provided by LadyMoore08
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- PreHeat Oven to 350 degrees.
- Cut up all vegetables and place on baking sheet.
- Pour Olive Oil and Italian dressing on vegetables (may use more to cover all).
- Sprinkle veggies with salt and pepper and Cajun Seasoning.
- Roast in oven until soft, usually 45 mins to an hour and 30 mins depending on your oven.
- While veggies are roasting follow the package instructions to cook the Orzo and drain (I start by boiling my water, adding salt and Olive Oil to it, and then adding the Orzo - Doesn't take long to cook. No more than 10mins.)
- When veggies are done remove them from the oven and let them sit to cool off for about 5 minutes.
- Mix Orzo together with the roasted vegetables in casserole dish.
- Serves well hot or cold.
- Enjoy!
ITALIANO CHICKEN PASTA & VEGETABLE MEDLEY
This is a go to recipe in my house. It can be thrown together really quickly and even my very picky kids (and husband) love it!
Provided by sabradiamond
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook chicken in nonstick skillet until browned, stirring often.
- Add broth, Italian seasoning and garlic. Heat to a boil. Stir in pasta. Cook over medium heat 10 minutes.
- Add vegetables and cheese. Heat to a boil. Cook 5 minutes more or until pasta is done.
- Sever with additional cheese if desired.
Nutrition Facts : Calories 320, Fat 2.1, SaturatedFat 0.5, Cholesterol 43.9, Sodium 92.6, Carbohydrate 50.8, Fiber 7.7, Sugar 0.1, Protein 28
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