Florentine Veggie Sauce With Pasta Recipes

Steps:

• In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.

Steps:

• Combine all ingredients except peppers in medium saucepan. Cook on medium heat 3 to 5 min. or until heated through, stirring frequently. Cool slightly.
• Pour into food processor or blender; cover. Blend until smooth. Return to saucepan.
• Add peppers; cook on low heat until heated through, stirring frequently. Serve warm spooned over hot cooked fish, chicken or pasta.

Steps:

• Fill a medium saucepot with water and place over high heat. Bring to a boil and season with salt. Drop the carrots into the boiling salted water and cook until tender. Drain them and place into a blender or food processor. Add the stock and purée. While the carrots are cooking, fill a large pasta pot with water and place over high heat. Once the water comes to a boil, add some salt and drop the penne. Cook to al dente according to package instructions. While the pasta is cooking, in a large skillet over medium-high heat sauté the onion and garlic with some EVOO until the onion becomes soft and translucent. Stir in the puréed carrots along with the tomatoes, basil, salt and pepper. Wilt the spinach into the skillet with the carrot mixture then stir in the heavy cream. Season with some grated nutmeg. Let the veggie mixture reduce over medium-low heat until thick. It should have a sauce-like consistency. Add the cooked penne to the skillet and mix until combined. Served topped with some shaved Parmigiano Reggiano.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
• Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
• Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.

Steps:

• Boil the pasta for 10 mins, drain, then tip back into the pan. Meanwhile, heat grill to medium. Heat the oil in a large frying pan, add the mushrooms, then cook over a high heat for 5 mins until lightly golden. Reduce the heat, add the garlic, then fry for another min until softened. Season and spoon into a large, shallow baking dish.
• Tip the spinach sauce and half the cheese into the pasta, then put back on the heat for a few mins until heated through. Season to taste, then spoon the pasta over the mushrooms in an even layer. Scatter the remaining cheese over the top and grill for about 5 mins until the cheese is golden and the sauce is bubbling.

Steps:

• In a large high-sided skillet add olive oil and set over medium high heat. Once the oil is hot, add in the onion and sauté until translucent. Add in the garlic and sauté for 30 seconds more.
• Add in the pasta, vegetable stock and tomatoes. Stir to combine, cover and let simmer, stirring occasionally, for about 12 minutes or until the pasta is tender. If the pan seems to be a little dry simply add a little more vegetable stock.
• Once the pasta is fully cooked, add in the shredded cheese, baby spinach and half and half. Mix to combine and let the heat of the pasta wilt the baby spinach.
• Top servings with additional shredded cheese and crushed red pepper.
• Note: If the sauce is too thick, add a bit more half and half. If the sauce is too thin, let it simmer just a few minutes to thicken up.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach, 1/2 cup mozzarella and herbs., Drain pasta. Place half the sauce in a large skillet; layer with pasta and remaining sauce. Top with cheese mixture., Bring to a boil. Reduce heat; cover and cook until a thermometer reads 160°, 25-30 minutes. , Sprinkle with Parmesan cheese and remaining mozzarella cheese; cover and cook until cheese is melted, about 5 minutes longer. Let stand for 5 minutes before serving.

Steps:

• Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
• Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
• Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
• Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.