Spinach Fettuccine With Roasted Veggies Food

SPINACH FETTUCCINE

Steps:

• Tear or coarsely chop spinach.
• In pan, cook garlic and onion in 1/2 of butter until golden.
• Add spinach, cover and cook until wilted.
• Meanwhile, cook fettucine.
• Drain and mix with remaining butter.
• Toss with cream, cheese and spinach.
• Season with lots of pepper and some salt.

FETTUCCINE WITH FRESH VEGETABLES

Steps:

• Prepare pasta according to package directions.
• Meanwhile heat oil in large skillet over medium heat.Add vegetables and Mrs. Dash Garlic and Herb seasoning.
• Cook and stir about 8 minutes.
• Toss together hot pasta, vegetables and lemon juice. Mix in cheese and stir.

ROASTED VEGETABLE PASTA

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.

BAKED PENNE WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
• Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

ROASTED VEGGIE PASTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
• In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

PASTA WITH ROASTED VEGETABLES & BALSAMIC VINEGAR

Steps:

• Combine scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil in shallow baking dish.
• Bake at 400 degrees for about 30 minutes (stirring once), or until vegetables are tender.
• Cook pasta in boiling water according to package directions.
• Drain hot cooked pasta and toss with vegetables and serve.

SPINACH FETTUCCINE WITH ROASTED VEGGIES

Steps:

• Cook pasta and drain. Be sure to use a good quality pasta, preferable some thing freshly made. I like a brand called "al dente".
• Heat oil, add onion and garlic, sauté for minute or two.
• Add asparagus, carrot, mushrooms, artichoke hearts, cook together until veggies are tender, about 5 minutes. Add tomatoes and simmer. Add fettuccine and bring up to heat.
• Top with mozzarella and serve.