Vegetable Pasta Pie Food

VEGETABLE PASTA - ONE POT!

Steps:

• Heat oil in a large pot over medium. Add garlic and onion - cook slowly for 3 to 4 minutes until onion is translucent and sweet.
• Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes.
• Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.
• When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.
• Place lid on and cook for 5 minutes.
• Remove lid. Cook for another 3 to 4 minutes, stirring frequently, until pasta is almost cooked through and most of the liquid has been absorbed by the pasta.
• Stir through half the cheese (if using). Adjust salt and pepper to taste.
• Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.
• Garnish with parsley and serve immediately. Don't leave leftovers in the pot, residual heat will overcook the pasta so transfer into a serving dish.

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.

SPAGHETTI PIE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-3-inch cake pan with cooking spray.
• Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve.
• In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside.
• In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan.
• Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.

VEGETABLE SPAGHETTI SAUCE

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook onions and carrots in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in mushrooms and bell peppers.
• Spoon vegetables into 4- to 6-quart slow cooker. Stir in remaining ingredients except spaghetti and cheese.
• Cover and cook on low heat setting 8 to 10 hours.
• Cook and drain spaghetti as directed on package. Serve sauce over spaghetti. Sprinkle with cheese.

PASTA WITH FRESH VEGETABLES

Steps:

• Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

VEGGIE POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
• In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
• Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
• Bake in preheated oven for 30 minutes, or until the crust is brown.

VEGETABLE PASTA PIE

Steps:

• In medium bowl mix flour and 1/2 tsp salt.
• With pastry blender cut in shortening until mixture resembles coarse crumbles with fork stir 5 to 6 tablespoons cold water into flour mixture until dough is just moist enough to hold together shape dough into a ball cover with plastic wrap, place in refrigerator.
• Prepare pasta as label directs, but do not use salt in water; drain.
• Meanwhile, cut red and yellow peppers into 1 inch pieces.
• Chop onion.
• In 12 inch skillet over medium heat in hot olive or salad oil cook onion until tender crisp add red and yellow peppers, basil, black pepper and 1/4 tsp salt and cook stirring occasionally until vegetables are tender.
• In cup beat egg slightly.
• Reserve 1 Tbls beaten egg; set aside.
• In another medium bowl mix remaining egg with ricotta cheese, spinach, and 1/4 tsp salt.
• Preheat oven to 400°F Grease 9 inch by 2 ½ springform pan, allowing dough to hang over side of pan slightly.
• Sprinkle bottom of crust with half of mozzarella cheese; top with half of sautéed pepper mixture.
• Spread half of ricotta cheese mixture over pepper mixture; top with marinara sauce, then pasta.
• Sprinkle remaining mozzarella cheese over pasta; top with remaining sautéed pepper mixture, then remaining ricotta cheese mixture.
• Roll out remaining dough to 11 inch round; lay dough over filling allowing dough to hang over side of pan.
• Fold overhang in toward center pinching dough all around to make a stand up edge; flute.
• Cut slits in top crust to allow steam to escape during baking.
• Brush the top and edge of crust with reserved egg.
• Bake pie 55 to 60 minutes until crust is golden and filling is hot.
• Allow pie to cool 5 minutes for easier slicing.
• Remove side of springform pan to serve, cut into wedges.
• 1 slice is plenty for one serve.

CREAMY VEGETABLE PASTA

Steps:

• COOK and stir vegetables in hot oil in large skillet on medium heat until crisp-tender.
• ADD cream cheese spread, milk, Parmesan cheese and seasonings; mix well. Reduce heat to low; cook until cream cheese is melted, stirring frequently.
• DRAIN hot spaghetti; place in large bowl. Add sauce; toss to coat.

VEGETABLE PASTA PIE

Steps:

• Combine the above 4 ingredients in a medium bowl; mix well. Press spaghetti mixture into the bottom and up the sides of a 9-inch pie pan to form a crust; set aside. Filling: In a large nonstick skillet combine vegetables, water, and garlic; cook over medium heat, stirring often, about 10 minutes or until vegetables are tender-crisp. Stir in remaining ingredients and simmer 5 minutes. Place over spaghetti pie crust. Topping: Combine Cheddar cheese and cottage cheese and top vegetable mixture. Bake at 350° for 30 minutes or until heated throughout and cheese is melted. Fun Fact: Zucchinis are low in calories, with only sixteen calories for each one-cup serving.