VEGETABLE GARDEN LINGUINE
This veggie pasta is packed with garden-fresh produce -- dig in!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Heat broiler. Arrange fennel and chiles on one rimmed baking sheet and tomatoes and onions on another. Toss each with 2 tablespoons oil and season with salt. Broil 3 minutes, then toss and continue broiling until vegetables are tender and charred in spots, about 2 minutes more. Transfer vegetables and pan juices to a bowl.
- Cook pasta in salted boiling water according to package instructions. Reserve 1 cup cooking water, drain, and return to pot.
- Add vegetables, Parmesan, and reserved water. Stir in basil and remaining oil and adjust seasoning. Sprinkle with additional Parmesan.
Nutrition Facts : Calories 563 g, Cholesterol 13 g, Fat 27 g, Fiber 13 g, Protein 19 g, SaturatedFat 6 g, Sodium 320 g
VEGETABLE GARDEN PASTA
Vegetable Garden Pasta uses fresh, in-season produce for maximum flavor! This simple vegetarian dish is healthy and adaptable.
Provided by Amy Rains
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Begin by preparing your pasta according to package directions.
- For the sauce: Cut your cherry tomatoes in half, or vine ripened tomatoes in quarters. Heat up a skillet to medium, add 3 tbsp olive oil, garlic, and tomatoes. Cover and cook on medium low heat for about 20 minutes, stirring occasionally. Add in pinches of salt along the way.
- For the vegetables: Heat up a seperate large skillet on medium high heat. Add remaining olive oil and all veggies. Reduce heat to medium and continue to cook until veggies are cooked and soft, sprinkle with salt.
- In a large dish, combine pasta, tomato sauce, and veggies and mix well. Add in fresh basil, crushed red pepper, and any other fresh herbs.
- If using cheese, place the pasta mix into a 9x13 inch pan. Sprinkle with mozzarella and bake for about 10 minutes (or until cheese is melted and slightly golden) at 400 degrees.
Nutrition Facts : Calories 457 kcal, Carbohydrate 66 g, Protein 15 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 86 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
VEGETARIAN LINGUINE
Looking for a tasty alternative to the usual meat-and-potatoes meals? Try this colorful pasta dish. My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone. -Jane Bone, Cape Coral, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes., Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat.
Nutrition Facts : Calories 260 calories, Fat 13g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 444mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
SUMMER GARDEN PASTA
Provided by Ina Garten
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
COLORFUL VEGETARIAN LINGUINE
Looking for a tasty alternative to meat and potatoes meals? Try some vegetarian recipes, starting with this colorful pasta dish. It's a hearty supper that takes advantage of fresh mushrooms, zucchini and other vegetables.-Jane Bone, Cape Coral, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute the zucchini, mushrooms, onions and garlic in butter and oil for 3-5 minutes. Add the tomato, basil, salt and pepper; cover and simmer for 3 minutes. , Drain linguine; add to vegetable mixture. Sprinkle with cheeses and toss to coat.
Nutrition Facts : Calories 243 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 417mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
GARDEN VEG PASTA
Settle down with a comforting bowl of creamy pasta, safe in the knowledge that it's low-fat too
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 9
Steps:
- Cook the penne according to pack instructions, adding the broccoli florets and sugar snap peas to the pan for the final 3 mins.
- Meanwhile, gently fry the courgettes in oil for 7-8 mins until soft and tinged pale gold. When the penne and vegetables are almost ready, remove a ladleful of cooking water from the pan. Add 6 tbsp of this to the pan of courgettes, along with the cream cheese, Parmesan, lemon zest, half the lemon juice and seasoning. Stir to make a smooth, creamy sauce.
- Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice and seasoning to taste. Serve in warmed bowls.
Nutrition Facts : Calories 456 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 0.53 milligram of sodium
SUMMER VEGETABLES WITH LINGUINE
I'm not sure where I originally got this recipe. I've been making it for years and it is wonderful as a side to grilled chicken or salmon. It also makes a wonderful meatless main dish. I use the spinach and regular linguine mixed together. I hope you enjoy it as much as we do!
Provided by JillAZ
Categories Low Cholesterol
Time 30m
Yield 6 side dish servings
Number Of Ingredients 13
Steps:
- Cut yellow squash and zucchini into thirds lengthwise.
- Cut each third into 1/4 inch thick slices.
- Cut red bell pepper into thin strips.
- Set aside.
- Cook pasta according to package directions.
- Drain and keep warm.
- Combine wine, salt, basil, tarragon and red pepper flakes in a small bowl; set aside.
- In a large skillet, heat olive oil over medium high heat.
- Add squash, zucchini, red bell pepper, mushrooms and garlic.
- Stir fry for 2-3 minutes or until vegetables are crisp tender.
- Stir wine mixture and drizzle over vegetables.
- Toss to coat and allow to heat through.
- To serve, toss vegetables with pasta until well mixed.
- Transfer to a large serving platter or a pasta bowl and sprinkle with parmesan cheese.
- This recipe calls for dried herbs but of course use fresh if you have them.
- This looks great on a big platter with pieces of grilled salmon placed on top and garnished with sprigs of fresh basil.
SPRING GARDEN LINGUINE WITH RICOTTA
This easy to make pasta dish is full of the fresh, sweet, green flavors of spring like mint, fava beans, and peas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Fill a large stockpot with water, add 1 tablespoon salt, and bring to a boil; meanwhile, prepare an ice bath. Place beans in a sieve, and lower into water. Let water return to a boil, about 1 minute; blanch 1 minute more. Remove sieve from water, and place beans in ice bath. Transfer to a colander; drain. Peel and discard tough skins; set beans aside.
- Using same blanching water and sieve, blanch peas until just tender and bright green, 2 to 3 minutes. Remove sieve from water; transfer peas to ice bath. Transfer peas to a colander, drain, and set aside.
- Discard blanching water; fill stockpot with fresh water. Add 1 tablespoon salt, and bring to a boil. Add pasta, and cook until al dente.
- Meanwhile, combine ricotta, Parmesan, chopped mint, and 1/4 teaspoon pepper in a large bowl. Just before pasta has finished cooking, add 1 cup cooking water to cheese mixture; stir to combine.
- Drain pasta, and transfer to a serving bowl. Add the olive oil; toss. Add ricotta mixture, reserved fava beans, and reserved peas; toss to combine. Season with salt and pepper, sprinkle with mint leaves; serve.
LINGUINE WITH SPRING VEGETABLES
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put six quarts salted water on to boil for linguine. Meanwhile, melt butter with olive oil in large frying pan. Add garlic and shallots and cook until soft. Add vegetables and saute for a minute. Add creme fraiche and cook until sauce is thickened.
- Meanwhile, cook the linguine until al dente (it will take only a few minutes). Drain and place in serving bowl. Add vegetables and basil and toss. Season to taste. Sprinkle with a couple of tablespoons of Parmesan cheese and toss further. Serve more Parmesan cheese separately.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 11 grams, Carbohydrate 86 grams, Fat 24 grams, Fiber 8 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 987 milligrams, Sugar 11 grams, TransFat 0 grams
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