Tuscan Vegetarian Pasta Food

TUSCAN VEGETARIAN PASTA

Tuscan Vegetarian Pasta image

A rustic and simple pasta dish that is light on calories and the budget but packed full of wonderful flavors. Quick and easy to prepare, this makes a complete meal with a warm slice of crusty bread and a chardonnay.

Provided by PeteVenk

Categories One Dish Meal

Time 50m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces cremini mushrooms
1 cup broccoli floret
1 cup spinach, fresh leaf, tightly packed
2 red bell peppers, julienned
1 large onion, chopped
1 cup mozzarella cheese, shredded
1 cup tomato sauce
2/3 lb pasta (fettuccine or penne works well)
1/3 cup parmesan cheese, grated
3 tablespoons herbes de provence
2 tablespoons extra virgin olive oil
1 tablespoon salt
1/2 tablespoon pepper

Steps:

Mix mushrooms, broccoli, spinach, pepper, and onion.
Spread on baking sheet.
Drizzle 1 T. olive oil and sprinkle liberally with seasonings.
Bake vegetables at 450 for ten minutes.
Boil pasta until "al dente".
Mix with mozzarella, vegetables, and sauce and transfer to casserole.
Drizzle remaining olive oil on top and coat top with Parmesan.
Bake at 450 for approximately 20 minutes.

TUSCAN VEGETARIAN BAKED ZITI

Tuscan Vegetarian Baked Ziti image

Serve our low-cal, low-fat Tuscan Vegetarian Baked Ziti for dinner tonight! This Healthy Living vegetarian baked ziti meal is filled with cheesy goodness.

Provided by My Food and Family

Categories Home

Time 40m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 pkg. (7 oz.) KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided
3 cups ziti pasta, cooked
2 large red peppers, cut into thin strips
2 zucchini, cut lengthwise in half, then sliced crosswise
1/2 lb. sliced fresh mushrooms
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 tsp. dried oregano leaves

Steps:

Heat oven to 375ºF.
Reserve 3/4 cup cheese; combine remaining cheese with all remaining ingredients.
Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; sprinkle with reserved cheese.
Bake 20 to 25 min. or until heated through.

Nutrition Facts : Calories 400, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 20 g

SOUTHWESTERN VEGETARIAN PASTA

Southwestern Vegetarian Pasta image

Make and share this Southwestern Vegetarian Pasta recipe from Food.com.

Provided by Cucina Casalingo

Categories Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1/2 green bell pepper, diced
2 garlic cloves, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can chickpeas
1 (10 ounce) package frozen corn kernels, thawed
1 (12 ounce) package uncooked elbow macaroni
1/2 cup shredded monterey jack cheese

Steps:

Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin.
Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
Combine pasta and sauce.
Sprinkle each serving with Monterey Jack cheese.

Nutrition Facts : Calories 450.2, Fat 7.9, SaturatedFat 2.5, Cholesterol 8.4, Sodium 502.6, Carbohydrate 81, Fiber 8.8, Sugar 6, Protein 17

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