EASY VEGGIE PASTA PRIMAVERA
Perfect for pasta night family dinners, our Easy Pasta Primavera recipe is so simple to pull together. We used zucchini, yellow squash and peas, but the beauty of this recipe is that you can customize it with whatever veggies you like.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions.
- Meanwhile, melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add shallots and cook 3 minutes or until tender. Add garlic and cook 1 minute.
- Add vegetables and cook 3 minutes, stirring occasionally. Stir in broth and simmer 5 minutes or until vegetables are tender. Add remaining tablespoon Country Crock® Spread.
- Toss vegetable mixture with cooked pasta, mint or basil, and lemon zest. Sprinkle with Parmesan cheese, if desired.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 48.7 g, Cholesterol 0.8 mg, Fat 1.6 g, Fiber 3.2 g, Protein 9 g, SaturatedFat 0.3 g, Sodium 155.6 mg, Sugar 2.8 g
PASTA WITH ROASTED VEGETABLES & BALSAMIC VINEGAR
Make and share this Pasta With Roasted Vegetables & Balsamic Vinegar recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil in shallow baking dish.
- Bake at 400 degrees for about 30 minutes (stirring once), or until vegetables are tender.
- Cook pasta in boiling water according to package directions.
- Drain hot cooked pasta and toss with vegetables and serve.
PENNE PASTA WITH VEGETABLES
Steps:
- Cook pasta according to the package directions and drain, reserving 1 cup of the cooking liquid. Combine the reserved cooking liquid, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, and cream cheese and stir until smooth. Stir the vegetables into the sauce and cook over medium heat for 4 to 6 or until the sauce is bubbly and the vegetables are heated through. Fold the pasta together with the sauce. Serve immediately garnished with the nuts.
BAKED PENNE WITH ROASTED VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
- In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
- Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
WINTER VEGETABLES OVER PENNE PASTA
This simple, healthy recipe features seasonal winter vegetables and Barilla Whole Grain Penne. Use precut butternut squash in this recipe to make prep even easier.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 7
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- In a large skillet, cook onion in olive oil for 3-4 minutes or until translucent. Add squash and saute for 4-5 minutes until lightly browned. Add the radicchio, season with salt and pepper and cook until wilted and soft.
- Cook pasta according to package directions, drain and toss with the sauce. Remove from heat and add Parmigiano-Reggiano cheese. Stir to combine and serve.
Nutrition Facts : Calories 375 calories, Carbohydrate 62.2 g, Cholesterol 5 mg, Fat 11 g, Fiber 9.7 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 132.8 mg, Sugar 4.4 g
WINTER VEGETABLES OVER PENNE PASTA
This simple, healthy recipe features seasonal winter vegetables and Barilla Whole Grain Penne. Use precut butternut squash in this recipe to make prep even easier.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 7
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- In a large skillet, cook onion in olive oil for 3-4 minutes or until translucent. Add squash and saute for 4-5 minutes until lightly browned. Add the radicchio, season with salt and pepper and cook until wilted and soft.
- Cook pasta according to package directions, drain and toss with the sauce. Remove from heat and add Parmigiano-Reggiano cheese. Stir to combine and serve.
Nutrition Facts : Calories 375 calories, Carbohydrate 62.2 g, Cholesterol 5 mg, Fat 11 g, Fiber 9.7 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 132.8 mg, Sugar 4.4 g
PENNE PASTA WITH VEGETABLES
Make and share this Penne Pasta with Vegetables recipe from Food.com.
Provided by William Uncle Bill
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta according to package instructions.
- Add broccoli for the last 2 minutes of cooking pasta.
- Drain well and transfer to a large bowl.
- Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute' for about 2 minutes, stirring occasionally.
- Now add sliced zucchini and continue to saute' for another 2 minutes, stirring occasionally.
- Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
- Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
- Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
- When done, add cooked mixture to pasta/broccoli and toss to coat well.
- Season to taste with salt and pepper.
- Sprinkle with parmesan cheese.
- Serve immediately.
Nutrition Facts : Calories 362.7, Fat 10.8, SaturatedFat 2.4, Cholesterol 5.5, Sodium 317.3, Carbohydrate 58.5, Fiber 9.2, Sugar 5, Protein 13
WINTER VEGETABLES OVER PENNE PASTA
This simple, healthy recipe features seasonal winter vegetables and Barilla Whole Grain Penne. Use precut butternut squash in this recipe to make prep even easier.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 7
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- In a large skillet, cook onion in olive oil for 3-4 minutes or until translucent. Add squash and saute for 4-5 minutes until lightly browned. Add the radicchio, season with salt and pepper and cook until wilted and soft.
- Cook pasta according to package directions, drain and toss with the sauce. Remove from heat and add Parmigiano-Reggiano cheese. Stir to combine and serve.
Nutrition Facts : Calories 375 calories, Carbohydrate 62.2 g, Cholesterol 5 mg, Fat 11 g, Fiber 9.7 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 132.8 mg, Sugar 4.4 g
WINTER VEGETABLES OVER PENNE PASTA
This simple, healthy recipe features seasonal winter vegetables and Barilla Whole Grain Penne. Use precut butternut squash in this recipe to make prep even easier.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 7
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- In a large skillet, cook onion in olive oil for 3-4 minutes or until translucent. Add squash and saute for 4-5 minutes until lightly browned. Add the radicchio, season with salt and pepper and cook until wilted and soft.
- Cook pasta according to package directions, drain and toss with the sauce. Remove from heat and add Parmigiano-Reggiano cheese. Stir to combine and serve.
Nutrition Facts : Calories 375 calories, Carbohydrate 62.2 g, Cholesterol 5 mg, Fat 11 g, Fiber 9.7 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 132.8 mg, Sugar 4.4 g
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