Skillet Ziti And Vegetables Food

ZITI WITH SKILLET-ROASTED ROOT VEGETABLES

Ziti with Skillet-Roasted Root Vegetables image

Provided by Bon Appétit Test Kitchen

Categories Pasta Roast Christmas Dinner Beet Parsnip Sweet Potato/Yam Winter Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 1/2 cups coarsely chopped red onion
2 cups 1/2-inch pieces peeled parsnips
2 cups 1/2-inch pieces peeled redskinned sweet potatoes (yams)
2 cups 1/2-inch pieces peeled golden beets, greens coarsely chopped and reserved
1 tablespoon chopped fresh rosemary
1 2/3 cups (about) vegetable broth, divided
1 pound ziti or other tubular pasta
2 tablespoons (1/4 stick) butter
1 1/2 cups grated Parmesan cheese, divided

Steps:

Heat oil in large nonstick skillet over high heat. Add onion and all vegetables except beet greens; sauté until vegetables begin to soften and brown, 8 to 9 minutes. Add rosemary; stir 1 minute. Add 1 cup broth; bring to boil. Reduce heat to medium; sprinkle with salt and pepper. Cover skillet and cook until vegetables are tender, stirring occasionally, 15 to 18 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot.
Stir beet greens and butter into vegetables; add to pasta. Stir in 1 cup Parmesan and more vegetable broth by 1/3 cupfuls to moisten. Season with salt and pepper. Serve with remaining Parmesan.

SKILLET ZITI WITH CHICKEN AND BROCCOLI

Skillet Ziti With Chicken and Broccoli image

Roasted red peppers are sold in jars of different sizes. One 12-oz jar is enough for this recipe. Sun-dried tomatoes can be substituted for the roasted red peppers. This recipe also works well with penne.

Provided by Chef mariajane

Categories Chicken Breast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb boneless skinless chicken breast, sliced into 1-inch pieces
table salt
ground black pepper
3 tablespoons unsalted butter
1 onion, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
3 garlic cloves, minced
2 1/2 cups ziti pasta
2 cups low sodium chicken broth
1 cup milk
1 bunch broccoli, stems discarded, florets cut into 1-inch pieces
1 cup jarred roasted red pepper, rinsed and sliced 1/4 inch thick
1/2 cup parmesan cheese, grated
2 tablespoons lemon juice, fresh (optional)

Steps:

Pat chicken dry, then season with salt and pepper. melt 1 tablespoons of the butter in a 12-inch skillet over medium heat. Add the chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer the chicken to a bowl,.
Add 1 more tablespoons of the butter, the onion, red pepper flakes, oregano, and 1/2 teaspoons salt to the skillet. Cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
Sprinkle the ziti evenly into the skillet. Pour the broth and milk over the ziti. Cover and bring to a simmer, about 2 minutes.
Reduce the heat to medium-low and stir in the broccoli and roasted peppers. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green, about 8 minutes.
Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.
Stir in the remaining 1 tablespoons butter, the Parmesan, and lemon juice. Season with salt and pepper to taste.

Nutrition Facts : Calories 630.4, Fat 18.3, SaturatedFat 9.9, Cholesterol 108.3, Sodium 865.8, Carbohydrate 68.9, Fiber 7, Sugar 5.2, Protein 49

BAKED ZITI AND SUMMER VEGETABLES

Baked Ziti and Summer Vegetables image

I recommend this 40 minute dish. Perfect for a weeknight dinner, and paired with recipe#459021#459021, is a nice complimentary meal.

Provided by weekend cooker

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 ounces uncooked ziti pasta
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion
2 cups chopped tomatoes
2 garlic cloves, minced
4 ounces shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper flakes
2 ounces part-skim ricotta cheese
1 egg, lightly beaten

Steps:

Cook pasta according to package directions, omitting salt, and drain.
Preheat oven to 400 degrees.
Heat a large skillet over medium-high heat, and add oil to pan.
Add squash, zucchini, and onion and saute for 5 minutes.
Add tomato and garlic and saute 3 minutes, remove from heat and stir in pasta, 1/2 cup mozzarella, all herbs, 1/2 teaspoon salt, and all the pepper.
Combine ricotta, remaining salt, and egg, and stir into pasta mixture.
Spoon into an 8-inch square glass, or ceramic baking dish, coated with cooking spray, and sprinkle with remaining mozzarella cheese.
Bake 400 degrees or until bubbly, and browned.

Nutrition Facts : Calories 291.4, Fat 11.3, SaturatedFat 4.7, Cholesterol 69.3, Sodium 663.5, Carbohydrate 32.4, Fiber 3.7, Sugar 6.8, Protein 16.2