Angel Hair With Roasted Vegetables And Red Wine Tomato Sauce Recipes

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ANGEL HAIR PASTA WITH GARDEN VEGETABLES

"This family favorite is especially fun to make when the garden is full of fresh vegetables," reports Jun Barrus from Springville, Utah. "It's quick to fix, delicious and always different-just choose the vegetables that have ripened that day!" More Pasta Recipes »

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13



Angel Hair Pasta with Garden Vegetables image

Steps:

  • Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender. , In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the vegetable mixture. Bring to a boil. Cook and stir for 1-2 minutes or until vegetables are crisp-tender and sauce is thickened., Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese.

Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 714mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

8 ounces uncooked angel hair pasta
1 cup sliced fresh mushrooms
1 cup thinly sliced fresh carrots
1 cup fresh snow peas
1 cup chopped sweet yellow, red or green pepper
1/3 cup chopped fresh basil
2 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons cornstarch
1 cup vegetable broth or chicken broth
1/4 teaspoon salt
3 medium tomatoes, peeled and chopped
1/4 cup grated Parmesan cheese

ANGEL HAIR WITH ROASTED VEGETABLES AND RED WINE TOMATO SAUCE

My daughter's personal favorite! Roasted garlic flavors the veggies and the sauce. Most of the work is done in the oven and it reheats great!

Provided by Roxygirl in Colorado

Categories     Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 20



Angel Hair With Roasted Vegetables and Red Wine Tomato Sauce image

Steps:

  • Mix veggies with marinade
  • place with the foil wrapped garlic in a jelly roll pan (or cookie sheet) at 400 for about 45 minutes, depending how small your veggies are cut (your garlic may need longer cooking time than the veggies).
  • After veggies are cooked, mash garlic with fork (or garlic press) and mix half in with the veggies and save half for the tomato sauce.
  • Mix sauce ingredients in large saucepan (including roasted garlic).
  • add red wine after tomatoes have cooked down a bit.
  • Simmer for about 30 minutes.
  • Ladle sauce over hot noodles.
  • top with veggies and grated Parmesan cheese.

Nutrition Facts : Calories 223.2, Fat 14.3, SaturatedFat 2, Sodium 599.9, Carbohydrate 21.3, Fiber 6.4, Sugar 11.3, Protein 4.1

1/2 cup olive oil
1/3 cup balsamic vinegar
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon sea salt
1/2 teaspoon ground pepper
2 medium onions
2 red peppers
1 yellow pepper
2 cups mushrooms
1 small eggplants or 1 small zucchini
8 garlic cloves, peeled (Wrap in foil)
2 (28 ounce) cans diced tomatoes (Italian flavored works well, but omit oregano or basil)
1 tablespoon oregano
2 tablespoons basil
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup cups red wine
roasted garlic
angel hair pasta (cook as directed)

ROASTED CHERRY TOMATOES WITH ANGEL HAIR PASTA

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19



Roasted Cherry Tomatoes with Angel Hair Pasta image

Steps:

  • Position rack in center of oven and preheat to 350 degrees F.
  • In a large, glass baking dish, toss the tomatoes with the oil, garlic, vinegar, salt, red pepper flakes, and pepper. Roast until the tomatoes are tender, stirring occasionally, 40 to 45 minutes. Remove from the oven and add the basil, parsley, and oregano. Stir well.
  • Bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes. Drain and return to pot. Toss with the extra-virgin olive oil. Add the tomatoes and pan juices and cook over low heat until hot, 1 to 2 minutes. Add the ricotta salata cheese and stir until mostly melted, about 1 minute. Remove from the heat and transfer to a large serving bowl.
  • Toss with the pine nuts and Pecorino cheese. Garnish with additional herbs, as desired, and serve immediately.

1 pound red cherry tomatoes, halved
1 pound yellow cherry tomatoes
1/2 pound small green heirloom tomatoes, quartered
1/4 cup olive oil
3 tablespoons slivered garlic
1 tablespoon balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/4 cup chiffonade fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 teaspoon minced fresh oregano leaves
1 pound angel hair pasta
2 tablespoons extra-virgin olive oil
8 ounces whole-milk ricotta salata, crumbled
1/2 cup toasted pine nuts
1/2 cup grated Pecorino
Additional chopped fresh herbs, garnish
Hot French or Italian bread, accompaniment

ANGEL HAIR WITH OVEN ROASTED VEGETABLES

Make and share this Angel Hair With Oven Roasted Vegetables recipe from Food.com.

Provided by lets.eat

Categories     < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13



Angel Hair With Oven Roasted Vegetables image

Steps:

  • Preheat oven to 425'F.
  • Place vegetables and garlic on foil-lined 10x15-inch pan. Drizzle with 1/4 cup oil; sprinkle with thyme, salt and pepper. Bake for 30 minutes or until tender, turning occasionally. Cut into bite-sized pieces.
  • Cook Angel hair according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
  • Add vegetables, cheese and remaining 1/4 cup oil to pasta. Toss, adding reserved pasta water to desired consistency. Transfer to serving platter.

Nutrition Facts : Calories 904.2, Fat 40, SaturatedFat 10.6, Cholesterol 33, Sodium 929.5, Carbohydrate 105.3, Fiber 8.7, Sugar 8.9, Protein 32.5

1 yellow squash, cut in half lengthwise
1 zucchini, cut in half lengthwise
1 cup diagonally sliced carrot
2 red onions, cut in quarters
1 red pepper, quartered
1 small fennel bulb, trimmed, quartered
5 whole garlic cloves, halved
1/2 cup extra virgin olive oil, divided
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (16 ounce) box angel hair pasta
1 1/2 cups freshly grated parmesan cheese

TOMATO-WINE SAUCE

This easy sauce is made with things I always have on-hand. It freezes well so I often double or even triple the recipe, to pull out for busy work-night meals-once you've got the sauce the rest is easy! I'm not sure where I got the recipe, but, I think it was Taste of Home.

Provided by mickie49

Categories     Sauces

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 7



Tomato-Wine Sauce image

Steps:

  • Sauté onion and garlic in oil over low heat for 15 minutes-until very limp.
  • DO NOT BROWN!
  • Add sage and sauté 5 minutes.
  • Add tomato sauce and wine-simmer UNCOVERED 10 minutes.
  • Then cover and simmer for 60-90 minutes.
  • Stirring occasionally.
  • Uncover and simmer to desired thickness.
  • Season to taste with salt and pepper.
  • Serve over spaghetti, gnocchi, pierogies, sausages- whatever sounds good to you!

1 medium onion, finely chopped
1 garlic clove, finely chopped
2 tablespoons olive oil
1 teaspoon crumbled sage leaf
4 cups tomato sauce
1/2 cup dry white wine (something you would drink)
salt and pepper

RICH AND ZESTY RED WINE TOMATO SAUCE

Here is a recipe for a basic tomato sauce made with red wine- great for cheese-filled pastas and relatively easy to make. My fiance also believe this recipe could be prepped in a crockpot and left to sit all day, but I haven't tried that. See the Directions for an alternative spicier version. Enjoy!

Provided by Keiko Larry

Categories     Sauces

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13



Rich and Zesty Red Wine Tomato Sauce image

Steps:

  • In a large pot, sweat the chopped onions and garlic in the olive oil over med-low heat.
  • Add the peeled tomatoes, crushing them with your hands one by one into smaller chunks. Be careful- they squirt all over the place! Make sure to pour in all the liquid in the cans as well. Add all ingredients except salt, cheese, and wine.
  • Stir all ingredients together. Cover, and increase heat to med-high. Simmer/cook 30-40 minutes, stirring occasionally so that the sauce doesn't burn on the bottom.
  • Add about 1/3 of the bottle of merlot. Add the cheese. Stir, reduce heat slightly and let that cook uncovered for another 15-20 min, stirring occasionally.
  • Taste and determine if you need salt, and add to taste. For salt with a little tang, add some more cheese, if you have it. Let simmer another 15 minutes uncovered, stirring occasionally.
  • During the last simmering stage, cook your pasta.
  • Serve over pasta (1 ladleful is gracious plenty). Extra sauce can frozen for up to a month. To reheat, let simmer on low uncovered, stirring frequently so the sugar in the merlot doesn't burn.
  • *Spicy alternative: For a spicier sauce, use shiraz in place of merlot and add 2 tsp of dried red pepper flakes.

2 (28 ounce) cans whole tomatoes (can be pre-seasoned if you like)
2 (6 ounce) cans tomato paste
6 -8 whole garlic cloves, peeled and chopped
1 large yellow onion, coarsely chopped
1/4 cup sun-dried tomato, chopped
2 -3 tablespoons extra virgin olive oil
3 -4 sprigs fresh basil leaves, finely chopped
1 -2 tablespoon dried oregano
1 -2 tablespoon dried parsley
1 -2 tablespoon dried Italian seasoning
salt, to taste
1/4 cup freshly grated pecorino romano cheese
1 (750 ml) bottle merlot

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