PASTA WITH ROASTED SUMMER VEGETABLES AND BASIL
A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
- Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.
- Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.
Nutrition Facts : Calories 513 g, Fat 24 g, Fiber 7 g, Protein 16 g
GRILLED SUMMER VEGETABLE PASTA
Provided by Trisha Yearwood
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve.
- While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil.
- Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat.
- Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan.
RUSTIC SUMMER VEGETABLE PASTA
My veggie pasta proves you can't have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. -Bryn Namavari, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.
Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 445mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 8g fiber), Protein 15g protein.
SUMMER PASTA PRIMAVERA
With roasted tomatoes, zucchini, and corn, this pasta primavera is an ode to summer.
Provided by Jennifer Segal
Categories Dinner
Time 45m
Yield 4-6
Number Of Ingredients 15
Steps:
- Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil.
- Combine the tomatoes, shallots, garlic, olive oil, salt, and sugar on the prepared baking sheet. Toss with your hands or a rubber spatula until the vegetables are evenly coated. Arrange the vegetables in a single layer and roast for 15 to 20 minutes, or until the tomatoes are just starting to brown. Remove the pan from the oven and add the zucchini and corn. Toss with a rubber spatula (the tomatoes will collapse; that's okay) and spread into an even layer. Roast for 5 minutes more, until the zucchini and corn are tender-crisp.
- Meanwhile, cook the pasta in salted water until al dente. Drain, then add the pasta back to the pan. Add the roasted vegetables and all their juices to the pasta, along with the butter, herbes de Provence, red pepper flakes, pecorino Romano, basil, and pine nuts. Toss well, then taste and adjust seasoning if necessary. Spoon into pasta bowls and drizzle with olive oil, if desired. Serve with more grated cheese.
- Note: Herbes de Provence can be found in the spice section of your supermarket. Most markets carry it but if you can't find it, dried thyme may be substituted.
- Note: To toast the pine nuts, put them in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.
Nutrition Facts : Calories 540, Fat 25 g, Carbohydrate 66 g, Protein 16 g, SaturatedFat 7 g, Sugar 11 g, Fiber 6 g, Sodium 695 mg, Cholesterol 27 mg
SUMMER PASTA SALAD
Steps:
- Cook pasta al dente according to package directions. Drain and run under cold water to stop cooking.
- Combine all dressing ingredients in a mason jar and shake well to combine.
- Combine pasta and remaining ingredients in a large bowl. Toss top combine. Top with additional feta cheese and herbs if desired.
Nutrition Facts : Calories 304 kcal, Carbohydrate 30 g, Protein 7 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 145 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ROASTED VEGETABLE PASTA
This easy roasted vegetable pasta is one of our favorite weeknight dinners. The combination of veggies listed below is excellent, but feel free to swap in whatever you have on hand.
Provided by Jeanine Donofrio
Categories Main dish
Time 45m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Place the carrots and onions on the first sheet and the pattypan squash, zucchini, and tomatoes on the other. Drizzle both sheets of vegetables with olive oil and generous pinches of salt and pepper. Place the sheet with the carrots and onions in the oven first and roast for 30 to 35 minutes or until the onions are tender and lightly charred, and the carrots are tender and browned. Place the second sheet in and roast for 20 minutes, or until the squash and zucchini are golden brown around the edges, and the tomatoes are lightly bursting. Remove from the oven and set aside.
- In the bottom of a large bowl, combine the 1 tablespoon of olive oil with the sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and several grinds of black pepper. Stir in the roasted vegetables.
- Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and transfer the cooked pasta to the large bowl with the roasted vegetables and toss to coat.
- Add the feta, basil, lemon juice, and red pepper flakes and gently toss. Season (generously!) to taste with more salt, pepper, and lemon juice, as desired.
- Garnish with more fresh herbs and a generous drizzle of olive oil.
PENNE WITH SWEET SUMMER VEGETABLES, PINE NUTS, AND HERBS RECIPE - (4.9/5)
Provided by á-24918
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Set a pot of boiled water on the stove to boil. Toss vegetables and garlic with olive oil and season well with salt and pepper. Keep the corn separate, however. Divide all vegetables save corn onto baking sheets and start roasting them for 35-40 minutes, or until they're vegetables are becoming sweet, golden, and slightly caramelized (to get this effect, you'll want to avoid tossing them around too much as they cook). Fifteen minutes before the end of the roasting process, add the corn, which cooks a little faster than the other vegetables! If you're using the pine nuts, now is the time to toast them gently in a large frying pan set over medium heat. Stir them continually, and remove them as soon as they're becoming golden. Cook pasta till tender but slightly al dente. Drain and return to pot, reserving a small amount of the cooking liquid. Add the roast vegetables, along with remaining 1 tbsp olive oil and a tiny bit of the cooking liquid, to the pasta. Toss in the basil and oregano, and serve, topped with toasted pine nuts if desired. Note: most fresh pastas do contain egg or milk. So use any of the popular dry brands, like Barilla or De Cecco. For vegans or those with a gluten allergy you can use brown rice or quinoa pasta in place of the regular pasta.
PASTA WITH GREEN VEGETABLES AND HERBS
Categories Food Processor Cheese Dairy Herb Onion Pasta Vegetable Vegetarian Quick & Easy Spring Summer Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cook asparagus in a 6- to 8-quart pot of boiling well-salted water until just tender, 4 to 6 minutes. Transfer with a slotted spoon to a large heatproof bowl, then add peas to boiling water and cook 2 minutes. Transfer peas with slotted spoon to bowl with asparagus, then add linguine to boiling water and cook until al dente.
- While linguine cooks, pulse basil, mint, oil, salt, pepper, and 1/2 cup feta in a food processor until chopped, then add to vegetables.
- Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.
SUMMER PASTA WITH HERBS AND VEGGIES
Make and share this Summer Pasta With Herbs and Veggies recipe from Food.com.
Provided by Annacia
Categories One Dish Meal
Time 23m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in salted boiling water until tender but as firm as you like; drain and keep hot.
- Meanwhile, in large skillet over medium heat, heat oil.
- Add zucchini and garlic; cook for 5 minutes, stirring frequently.
- Add tomatoes and wine, cook, stirring frequently, for 5 minutes or until sauce thickens.
- Stir in herbs; simmer for 5 minutes.
- Season with salt and pepper.
- Toss sauce with hot pasta.
- Serve immediately, with Parmesan cheese for sprinkling on top.
More about "summer pasta with herbs and veggies food"
CREAMY PASTA WITH SUMMER VEGETABLES - FARMERSGIRL …
From farmersgirlkitchen.co.uk
5/5 (9)Category Main CourseCuisine British, ItalianCalories 761 per serving
- Fill the saucepan with plenty of water and bring to the boil. Add a pinch of salt, then cook the pasta until just al dente (when there is still a little bite).
- Heat the oil in a large sauté or frying pan. Add the chopped spring onions and cook for a couple of minutes on a medium heat. Add the Sugar Snap Peas and broad beans and stir fry for about 5 minutes.
- In a bowl mix the cornflour with a little of the milk to make a paste. Then add the rest of the milk to the pan and heat gently. Add the milk and cornflour mix, stirring all the time until the sauce starts to thicken, Simmer gently for 2-3 minutes, season with salt and pepper to taste. Then add the grated parmesan cheese.
PASTA ESTATE (SUMMER PASTA) - NO RECIPES
From norecipes.com
Estimated Reading Time 4 mins
SUMMER PASTA RECIPES | COOKING LIGHT
From cookinglight.com
Estimated Reading Time 4 mins
GIADA'S 10 BEST SUMMER PASTA RECIPES - FOOD NETWORK
From foodnetwork.com
Estimated Reading Time 4 mins
35 BEST SUMMER PASTA RECIPES - EASY PASTA DISHES FOR …
From countryliving.com
Estimated Reading Time 7 mins
SUMMER PASTA FROM A FARMER'S MARKET BOUNTY
From sweetisthespice.com
Estimated Reading Time 3 mins
SUMMER FRESH HERBS AND VEGETABLE ROTINI SALAD RECIPE ...
From brenhaas.com
Estimated Reading Time 2 mins
ITALIAN SUMMER PASTA SALAD - PROFUSION CURRY
From profusioncurry.com
4.4/5 (19)Total Time 20 minsCategory Colorful SaladsCalories 164 per serving
- In a large bowl, combine the cooked pasta, and all chopped vegetables. Toss in cheese balls. Drizzle the Italian Herb Vinaigrette on top, then toss to combine.
SUMMER PASTA WITH PROSCIUTTO DI PARMA, BURRATA & HERBS ...
From dineandfash.com
Reviews 1Estimated Reading Time 5 minsServings 8Total Time 20 mins
- Boil pasta according to package instructions in a pot of boiling salted water until al dente. If using frozen peas, boil until cooked through.
- While pasta is cooking, whisk eggs in a mixing bowl. Add parmigiano, parsley, and basil. Mix together until well combined.
- Brown pancetta in a large saucepan over medium to medium-high heat, stirring frequently. Don't over-crisp. Remove excess fat and then deglaze pan with a ladle of pasta water, stirring frequently. Turn heat off.
- When pasta is ready, add directly to saucepan with pancetta and pasta water. Stir to combine well. Carefully add the egg mixture into the pan. You can add in stages to ensure the egg doesn't scramble. Vigorously mix with tongs until the sauce is completely emulsified and the noodles are well-coated. Add more pasta water to adjust consistency, if needed. Sprinkle red pepper flakes over pasta and mix well.
SUMMER PASTA WITH ZUCCHINI - A COUPLE COOKS
From acouplecooks.com
4.1/5 (7)Category Main DishCuisine Italian InspiredTotal Time 20 mins
- Bring a large pot of salted water to a boil; cook the pasta until al dente, following the package instructions (but start taste testing the pasta a few minutes earlier than instructed).
- Meanwhile, core and finely chop the tomatoes. Thinly slice the zucchini. Chop the basil and parsley. Mince the garlic. If not already grated, grate the Parmesan cheese.
- In a large bowl, combine the tomatoes, basil, parsley, and garlic, along with kosher salt and olive oil.
- When the pasta is done, drain it and add it to the bowl of tomatoes; add the zucchini and toss well. Add the Parmesan cheese and toss again.
SUMMER PASTA SALAD WITH HERB DRESSING - KATH EATS REAL FOOD
From katheats.com
Reviews 5Category Pasta, Salad, Side DishCuisine AmericanEstimated Reading Time 1 min
THE 10 BEST SUMMER HERBS (AND HOW TO USE THEM)
47 SUMMER PASTAS FULL OF FRESH TOMATOES, HERBS, AND …
From bonappetit.com
Author Bon AppétitPublished 2016-06-22
- Jammy Pepper Pasta Salad. This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when you need your dishes perfect at room (ahem, air) temperature.
- Corn Cacio e Pepe. In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish. View Recipe.
- Summer Squash and Basil Pasta. Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta. View Recipe.
- Herby Pasta with Garlic and Green Olives. An herb-laced riff on aglio e olio, quick and easy. View Recipe.
- Basically Spaghetti Pomodoro. Almost as easy as opening a can of the store-bought stuff, and one hundred times more delicious. View Recipe.
- Romesco Pasta Salad with Basil and Parmesan. This pasta salad holds up well at room temperature and has a flavorful, punchy romesco sauce. View Recipe.
- BA’s Best Pesto. The key is to add the basil at the very end instead of blending everything all at once. View Recipe.
- Shrimp Scampi Pasta. Buttery, garlicky, irresistible shrimp scampi—but make it pasta. View Recipe.
- Spaghetti with Tomato and Walnut Pesto. Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce. View Recipe.
- Bucatini with Walnut-Parsley Pesto. That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta. View Recipe.
SUMMER PASTA PUTTANESCA - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
5/5 (1)Total Time 35 minsCategory 45+ Pasta DishesCalories 543 per serving
- Preheat oven to 450º. Line baking sheet with parchment and arrange tomatoes over surface. Sprinkle with 2 tablespoons of the olive oil, one minced garlic clove, balsamic vinegar and salt and pepper. Bake for 15 minutes, tossing half way through. Remove from oven and set aside.
- Cook pasta in well salted water according to package instructions. Drain, reserving 1 cup of cooking liquid to add to sauce if needed.
- While pasta is cooking, add 3 tablespoons olive oil, the rest of the garlic, anchovy paste, red pepper flakes if using and oregano to a large skillet. Cook over medium heat, stirring till garlic is cooked, but not brown. Add tomatoes, olives, and capers and cook for a couple minutes. Stir in parsley. Pour sauce over pasta and toss to combine, adding reserved cooking water as needed to thin sauce. Serve immediately.
PASTA WITH GREEN VEGETABLES, HERBS, AND FETA RECIPE | WE ...
From wearenotmartha.com
Cuisine AmericanCategory EntreeServings 4Total Time 35 mins
- Add asparagus to a large pot of well-salted water and cook until just tender, about 4 minutes. Transfer (using a slotted spoon) to a large heatproof bowl. Add peas to boiling water and cook for 2 minutes. Transfer to bowl with asparagus and add linguine to water. Cook until al dente.
- While linguine is cooking, add basil, mint, olive oil, salt, pepper, and 1/2 cup feta to the bowl of a food processor and pulse until all is pureed and combined. Add mixture to bowl with asparagus and peas.
- When pasta is done cooking, reserve 1/2 cup water before draining. Stir this water into the bowl with vegetables and then add pasta, parsley, scallions, and remaining 1/2 cup of feta to bowl and toss to combine.
- Serve in individual bowls with red hot pepper flakes and additional crumbled feta sprinkled over the top.
ZUCCHINI AND HERB PASTA SALAD - VEGGIES BY CANDLELIGHT | FOOD
From veggiesbycandlelight.com
4.9/5 (8)Total Time 55 minsServings 8Calories 370 per serving
- Fry the zucchini slices in batches (don't crowd them) for ~ 3 minutes, or until golden brown on both sides. Transfer to a colander to drain.
9 WINE AND SUMMER PASTA PAIRINGS - GLASS HALF FULL WINE ...
From brightcellars.com
- Linguine With Summer Vegetables and Goat Cheese. This light summer pasta has corn, zucchini, garlic, goat cheese, and much more. The flavors from the veggies and goat cheese are summer personified.
- Herb Pasta with Garlic and Green Olives. We are sure you have some left over herbs in that garden you planted during quarantine! Put those to good use with this summer pasta recipe.
- Summertime Pesto. Pesto makes the perfect summertime pasta sauce. The light and herby sauce seems to scream summer! The best wine to go with this summer pasta is a unoaked Chardonnay.
- Summer Squash and Basil Pasta. This recipe is another great way to use up those summertime veggies and herbs in your garden before the end of the year!
- Shrimp Scampi Pasta. Shrimp Scampi is a light and zesty pasta with unlining flavors of garlic and even a little spice if you add red pepper flakes. For this pasta go with a unoaked Chardonnay or a Riesling.
- Burst Cherry Tomatoes Pasta. This savory pasta has just a hint of sweetness added in! The best wine for this summertime pasta is a lighter-bodied wine like a Sauvignon Blanc or Falanghina.
- Corn Cacio e Pepe. This adult twist on mac and cheese will have your taste buds screaming for more! Try this Italian dish with Pinot Gris! The flavors of lemon zest and crushed gravel make a great addition to the cheese and strong pepper flavors from the pasta.
- Spicy Lobster Pasta. Seafood and summer are the perfect combination! This spicy lobster pasta recipe calls for red pepper flakes, lemon zest, and black pepper!
- Summer Pasta Pomodoro. This is a summer twist on classic pomodoro! The best wine to go with this pasta is a sparkling red wine perfect for summer – a Lambrusco!
PASTA WITH GRILLED VEGETABLES AND HERBS | WILLIAMS SONOMA
From williams-sonoma.com
5/5 (3)Total Time 50 minsServings 4
SUMMER FETTUCCINE WITH BALSAMIC & HERBS (EASY) - THE ...
From thegardengrazer.com
5/5 (1)Total Time 25 minsCategory Side DishCalories 274 per serving
HOMEMADE SUMMER PASTA SALAD RECIPE WITH HERBS BY ARCHANA'S ...
From archanaskitchen.com
4.8/5 (344)Servings 2Cuisine Italian RecipesTotal Time 40 mins
6 FANTASTIC VEGAN PASTA SALADS FOR SUMMER - VEGKITCHEN
From vegkitchen.com
Reviews 2Estimated Reading Time 2 mins
PASTA WITH GRILLED VEGETABLES AND FETA RECIPE | EPICURIOUS
From epicurious.com
3.3/5 (17)Servings 6
SUMMER PASTA SALAD - WITH FRESH HERBS! (VEGETARIAN ...
From spicecravings.com
5/5 (1)Calories 236 per servingCategory Main Course, Pasta, Side Dish
SUMMER VEGETABLES WITH PASTA | KITCHENGETAWAY.COM
From kitchengetaway.com
Estimated Reading Time 50 secs
PASTA AND VEGETABLE SALAD WITH FRESH HERBS
From bosskitchen.com
PASTAWITHSUMMERVEGETABLESANDHERBS RECIPES
From tfrecipes.com
ROASTED SUMMER VEGETABLES WITH PASTA RECIPE - ALL ...
From therecipes.info
PASTA WITH SUMMER VEGETABLES - ALL INFORMATION ABOUT ...
From therecipes.info
PASTA SALAD WITH FETA AND HERBS RECIPE - FOOD NEWS
From foodnewsnews.com
SUMMER PASTA WITH HERBS - FOOD24
From food24.com
SUMMER PASTA WITH HERBS AND VEGGIES RECIPES
From tfrecipes.com
28 ESSENTIAL SUMMER PASTA RECIPES TO CARB-LOAD ... - SAVEUR
From saveur.com
PENNE WITH SWEET SUMMER VEGETABLES, PINE NUTS, AND HERBS ...
From food52.com
SUMMER SQUASH PASTA WITH SUMMER HERBS
From foodreference.com
PASTA WITH FRESH HERBS AND SEASONAL VEGETABLES | TASTY ...
From tastykitchen.com
HEALTHY CHICKPEA AND VEGETABLE PASTA SALAD - SWEET SAVORY ...
From sweetsavoryandsteph.com
SUMMER PASTA RECIPES THAT WILL BE THE ... - SOUTHERN LIVING
From southernliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love