Quick And Easy Pasta Toss Food

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VEGETABLE NOT-SAGNA PASTA TOSS



Vegetable Not-sagna Pasta Toss image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

1 pound curly pasta (recommended: campanelle or cavatappi by Barilla)
Coarse salt
1 10-ounce box frozen chopped spinach
3 tablespoons extra-virgin olive oil, divided
1 medium zucchini
12 cremini or baby portobello mushrooms, sliced
1 medium onion, thinly sliced
3 cloves garlic, chopped
Salt and pepper
1 roasted red pepper, drained, pat dry, quartered lengthwise then thinly sliced
2 tablespoons butter
2 rounded tablespoons all-purpose flour
1 cup vegetable or chicken stock
1 cup milk
1/4 teaspoon grated fresh nutmeg, eyeball it
1 1/2 cups part skim ricotta cheese
1/2 cup grated Parmesan, a couple of handfuls, plus some to pass at the table
1 cup fresh basil leaves, about 20 leaves

Steps:

  • Heat a pot of water to a boil for pasta. Salt boiling water and cook pasta to al dente. Heads up: reserve a ladle of the hot cooking water just before you drain pasta.
  • Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions. Place defrosted spinach in a clean kitchen towel and wring out the liquid.
  • Heat a deep skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms. Cook 2 to 3 minutes then add onions and garlic to the pan. Season the vegetables with salt and pepper. When the onions are tender, about 5 minutes, add defrosted spinach, separating into small bits as you handle it, and the roasted red peppers and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining 1 tablespoon of extra-virgin olive oil and the butter. When the butter melts into extra-virgin olive oil, add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Slide vegetables back into sauce.
  • Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water. Stir to combine then add in a couple of handfuls of grated cheese.
  • Drain pasta and toss with cheeses. Add half the vegetables and sauce to pasta and toss to combine. Tear or shred basil and toss into pasta. Adjust seasonings. Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table.

NOT-SAGNA PASTA TOSS



Not-sagna Pasta Toss image

Easier than lasagna, because it's not, this pasta, meat sauce and ricotta toss-up is just as hearty and comforting as the layered Italian fave, but it's ready in a fraction of the time and with much less effort.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

1 pound curly short cut pasta (recommended: campanelle by Barilla, fusilli or cavatappi
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound ground sirloin
4 cloves garlic, chopped
1 medium onion, finely chopped
1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
Black pepper
1/2 teaspoon allspice, eyeball it in your palm
1 teaspoon, several drops, Worcestershire sauce
1/2 cup dry red wine, a couple of glugs
1/2 cup beef stock
1 (28-ounce) can crushed tomatoes
1 1/2 cups part-skim ricotta cheese
1 cup fresh basil, about 20 leaves
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table

Steps:

  • Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
  • Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.
  • Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.
  • Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.

SPANISH PASTA TOSS



Spanish Pasta Toss image

A recipe from Chatelaine Food Express Quickies 2. If you love green olives as much as my family, you'll love this quick to make dish.

Provided by Dreamer in Ontario

Categories     Vegetable

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup olive oil
2 tablespoons red wine vinegar or 2 tablespoons balsamic vinegar
2 large garlic cloves, minced
1 teaspoon dried leaf thyme
1 cup stuffed green olive, sliced
4 tomatoes, seeded and chopped
1 lb cooked pasta (cooked) or 1 lb tortellini, drained (cooked)

Steps:

  • In a large bowl, whisk together the olive oil, vinegar, garlic and thyme.
  • Stir in sliced olives and chopped tomatoes.
  • Toss with pasta and serve.

Nutrition Facts : Calories 287.8, Fat 19, SaturatedFat 2.7, Sodium 6.2, Carbohydrate 28.8, Fiber 7, Sugar 2.2, Protein 3.7

FIVE INGREDIENT PASTA TOSS



Five Ingredient Pasta Toss image

Pasta is tossed with white beans, roasted tomatoes, fresh basil, and a garlic infused olive oil. Serve with crusty bread to soak up the sauce and any leftover garlic olive oil. This isn't a hot pasta dish so it's perfect for summer.

Provided by elsaw

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 4

Number Of Ingredients 6

¼ cup extra-virgin olive oil
2 cloves garlic, crushed
8 ounces farfalle (bow tie) pasta
1 (15 ounce) can seasoned small white beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
¼ cup chopped fresh basil leaves, or amount to taste

Steps:

  • Combine the olive oil and garlic in a small bowl. Set aside.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.

Nutrition Facts : Calories 428.5 calories, Carbohydrate 63.7 g, Fat 15.8 g, Fiber 8 g, Protein 14.6 g, SaturatedFat 2.2 g, Sodium 662.4 mg, Sugar 5.3 g

ITALIAN CHICKEN PASTA TOSS



Italian Chicken Pasta Toss image

I love pasta and recipes that are easy to throw together and taste delicious. This recipe fits in that category. It makes such a nice meal for a quick weeknight dinner when things are hectic. I hope you enjoy it as much as we do!

Provided by Dine Dish

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

8 ounces spaghetti
1/2 cup Italian salad dressing
1 tablespoon olive oil
2 tomatoes, chopped
2 cups cubed cooked chicken
1 cup grated parmesan cheese

Steps:

  • In a large pot with boiling salted water cook pasta until al dente; Drain.
  • In a large saucepan heat the Italian dressing and olive oil together over medium heat.
  • Add drained spaghetti; toss well to coat.
  • Add chopped tomatoes, cooked chicken, and grated Parmesan cheese and toss lightly.
  • Serve warm.

SIMPLE PASTA TOSS



Simple Pasta Toss image

Yet another recipe I have saved on my computer and moving to here foto share!! This is simple and quick -- my favorites! :)

Provided by iewe7726

Categories     Chicken

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

16 ounces rotini pasta
4 boneless skinless chicken breast halves, cut into bite size pieces
4 tablespoons olive oil
3 garlic cloves, minced
1 1/4 teaspoons salt
1 1/4 teaspoons garlic powder
1 1/4 teaspoons dried basil
1 1/4 teaspoons dried oregano
1 cup sun-dried tomato, chopped
1/4 cup parmesan cheese, grated (optional)

Steps:

  • Cook and drain pasta as directed.
  • While pasta is cooking, in a large pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked.
  • Add sun-dried tomatoes and cook for two minutes.
  • Remove from heat and toss with pasta.
  • Serve with grated Parmesan cheese if desired.

Nutrition Facts : Calories 719.5, Fat 18.7, SaturatedFat 2.9, Cholesterol 75.5, Sodium 1154.7, Carbohydrate 94.4, Fiber 5.7, Sugar 8.2, Protein 42.2

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