Veggie Scrambles With Pesto Food
PESTO SCRAMBLED EGGS
What more can I say ... it's delicious (might not sound it, but it is) ... try it! Serve on toast if you want.
Provided by SOPHIAWADE
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Heat oil in a skillet over medium heat. In a small bowl, combine egg, Cheddar cheese, salt and pepper. Pour into pan, and cook stirring for 3 to 5 minutes, or until desired doneness. Remove from heat, and stir in pesto.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 0.9 g, Cholesterol 216.5 mg, Fat 29.1 g, Fiber 0.1 g, Protein 13.8 g, SaturatedFat 10 g, Sodium 846.6 mg, Sugar 0.5 g
VEGGIE PESTO LASAGNA
Provided by Patrick and Gina Neely : Food Network
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the yellow squash and zucchini and cook, stirring, for 4 to 5 minutes more. Season with salt, pepper and red pepper flakes. Stir in the crushed tomatoes and tomato sauce; bring to a simmer. Cook, stirring occasionally, about 20 minutes. Add salt, pepper and a pinch of sugar, if necessary.
- In a large bowl, mix together the ricotta cheese, spinach, pesto and season with pepper.
- Grease the bottom and sides of your lasagna dish with butter. Spread a little of the tomato sauce on the bottom of the pan. Lay 4 noodles across the bottom of the baking dish, overlapping by 1/2-inch. Spread 1/3 of the ricotta and pesto mixture evenly on top. Sprinkle with about a 1/2 cup mozzarella cheese. Ladle about 1 cup of sauce on top. Repeat layering in the same order. Layer the top layer of noodles and drizzle with the remaining sauce, then sprinkle with the Parmesan and remaining mozzarella. Cover with foil and bake in the center of the oven until the sauce is bubbling around the edges, about 40 minutes. Uncover and bake 5 minutes more. Let stand 10 minutes before slicing.
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- Heat the oil in a large skillet over medium heat. Add the chopped potatoes and cook, covered 5 minutes without turning. Remove the cover, stir the potatoes well, and replace cover. Continue cooking, stirring occasionally, until potatoes are golden-brown and soft on the inside, about 5 to 8 minutes longer.
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- Asparagus. Whether you’re making traditional pesto or a modern version, asparagus is a perfect match for basil, pine nuts, and parmesan cheese. It also pairs nicely with garlic and olive oil, so if you’re going for a more traditional approach to your recipe, this is the vegetable for you!
- Artichokes. Artichokes are rich in antioxidants and fiber—and they’re super versatile. You can boil them whole or cut them up into bite-sized pieces; either way they’ll bring an earthy sweetness to any dish they’re added too!
- Broccoli and Bell peppers. Broccoli, bell peppers, and pesto are an incredible combination. The broccoli is a great neutral base for the sauce to rest on, and the bell peppers add a subtle sweetness that really complements the rich flavor of pesto.
- Cherry tomatoes. Add these colorful little orbs to your pesto right at the end of cooking, after you’ve added in the cheese. They’ll release some of their juices into your sauce as they cook and add just a hint of sweetness that will balance out the flavors of your dish.
- Cucumbers. You can add cucumbers to your pesto raw before serving it or cooked after adding in all of your ingredients (we recommend doing it raw). The crunchy texture of cucumber is great for balancing out creamy sauces like this one!
- Eggplant. Eggplant is a classic vegetable in the Italian cuisine, but it’s also something you can use to add a little bit of savory flavor to your pesto.
- Mushrooms. Mushrooms are another classic ingredient in many Italian recipes, and they’re also ideal for pairing with traditional pesto. For example, try combining mushrooms with salt and pepper for a delicious addition to pasta or pizza!
- Spinach. Spinach goes well with pesto because it provides a complementary flavor to the salty cheese and nuts in the sauce. You can use spinach in place of basil for a nice twist on traditional pesto!
- Carrots. Carrots are sweet root veggies that are typically eaten raw or cooked into soups, stews, casseroles, and more. The sweetness of carrots pairs nicely with the saltiness of cheese in pesto to make a delicious sauce that goes well on fish or chicken dishes!
- Onions. Onion is a vegetable that goes well with pesto because it adds a ton of flavor, while at the same time not overpowering or competing with the other flavors in the pesto.
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