TOMATO VEGETABLE PASTA SALAD
Chock-full of garden-fresh goodness and veggies, this fresh-tasting side dish is colorful, refreshing and goes together in minutes! It makes a nice partner for a variety of meats. Joy Beck - Cincinnati, OH
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 13 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions; rinse in cold water and drain. In a large serving bowl, combine pasta and the remaining ingredients. Refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 144 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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.
TOMATO AND VEGETABLE PASTA
A quick vegetarian pasta dish that is filling and my kids love it
Provided by wcameron
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put water in saucepan to boil for pasta. Meanwhile in an other pan heat the olive oil and add to it the chopped onion, garlic, peppers and courgette and cook for 5 mins till the onion softens.
- Add the chopped tomatoes, the oregano and the sugar and bring to the boil. Then cover and gently simmer for 15 mins.
- Once pan of water is boiling cook pasta to the packet instructions.
- Drain the pasta and add the tomato and veg mixture to it and mix together.
- Serve with some parmesan cheese and garlic bread
PASTA WITH ROASTED VEGETABLES, TOMATOES, AND BASIL
Categories Pasta Tomato Roast Vegetarian Basil Eggplant Bell Pepper Squash Summer
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450° F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash, and butternut squash in prepared pan. Drizzle with 3 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup cooking liquid.
- Combine pasta, roasted vegetables, tomatoes, and basil in large bowl. Add remaining 3 tablespoons oil, vinegar, and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on platter. Sprinkle with Parmesan and serve. (Can be made 2 hours ahead. Cover and keep at room temperature.
PASTA WITH TOMATO & HIDDEN VEG SAUCE
Get your family to eat more veg with this superhealthy pasta sauce recipe which counts as 5 of your 5-a-day. The sauce is freezable too
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 20
Steps:
- Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
- Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
- Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
- Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
Nutrition Facts : Calories 381 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 22 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 0.35 milligram of sodium
PASTA WITH TOMATO AND HIDDEN VEGETABLE SAUCE
This smooth sauce is a great way to get kids to eat more vegetables but it has plenty of flavor for adults too. Try adding cooked shrimp or chicken or spice it up with a chopped red chili pepper if you wish. From Good Food August 2011.
Provided by English_Rose
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large non stick saucepan and gently cook the onion, celery, carrots and leek until soft - about 20 minutes
- Add the peppers and cook for 10 mins more then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
- Cook the pasta following pack instructions. Meanwhile blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks.
- Drain the pasta and toss through the sauce. Serve in bowls topped with shavings of parmesan.
Nutrition Facts : Calories 368.6, Fat 2.6, SaturatedFat 0.5, Sodium 50.1, Carbohydrate 74.3, Fiber 5.6, Sugar 11.1, Protein 11.8
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