HEARTY GARDEN SPAGHETTI
My husband and I wanted a pleasing dish that didn't leave a ton of leftovers. My spaghetti with beef and fresh veggies is perfectly filling for four. -Wanda Quist, Loveland, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven coated with cooking spray, cook beef, onion and red pepper over medium-high heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Add zucchini and mushrooms; cook 3-5 minutes longer or until tender. Stir in tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Meanwhile, cook spaghetti according to package directions., Serve spaghetti with sauce and, if desired, cheese.
Nutrition Facts : Calories 432 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 649mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 7g fiber), Protein 36g protein. Diabetic Exchanges
GARDEN VEGETABLE SPAGHETTI
Make and share this Garden Vegetable Spaghetti recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook and drain spaghetti as directed on package.
- While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
- Stir in remaining ingredients except cheese; cook until hot.
- Serve vegetable mixture over spaghetti. Sprinkle with cheese.
Nutrition Facts : Calories 418.3, Fat 9.2, SaturatedFat 2.8, Cholesterol 9.8, Sodium 405.5, Carbohydrate 67.7, Fiber 5.3, Sugar 6.6, Protein 16.6
SPAGHETTI WITH GARDEN VEGETABLES (SPAGHETTI DELL'ORTOLANO)
Rich with vegetables, this simple but satisfying starter is also suitable as a meatless entree.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- Stir together the oil, carrots, onion, celery, and garlic in a large saucepan. Cook over medium-low heat 2 minutes. Add 1/2 cup basil, the red pepper flakes, and 1 teaspoon salt. Cover. Cook, stirring often, until vegetables are caramelized, about 15 minutes.
- Add wine to saucepan. Raise heat to medium. Cook until wine has almost completely reduced, about 5 minutes. Add yellow squash, zucchini, and eggplants. Cook 5 minutes. Add tomatoes. Cover. Cook until vegetables are tender, 10 to 12 minutes. Add marjoram and 1/2 teaspoon salt; season with pepper.
- Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain. Transfer to a large bowl. Add vegetable mixture and remaining 1/2 cup basil to the pasta. Toss to combine. Serve with Parmesan cheese.
GARDEN PASTA WITH BOCCONCINI
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the dressing: Bring a small saucepan of water to a boil; add the garlic and cook 2 minutes. Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth. With the motor running, add the olive oil in a slow, steady stream and blend until smooth. Season with salt and pepper.
- Make the salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer the pasta to a bowl and toss with the dressing.
- Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta. Add the tomatoes, bocconcini, pine nuts and basil and toss. Season with salt and pepper. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)
GARDEN VEGETABLE SPAGHETTI
A bounty from the garden--peas, carrots, onion, garlic, zucchini, tomatoes and basil--makes a delicious pasta topping.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Cook and drain spaghetti as directed on package.
- While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
- Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.
Nutrition Facts : Calories 420, Carbohydrate 70 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 5 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg
GARDEN PASTA SALAD
A zesty pasta recipe, with lots of crunchy vegetables.
Provided by L. Gale
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
- Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
- Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
- Chill for one hour before serving.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 45.1 g, Cholesterol 3.5 mg, Fat 27.4 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 1539.7 mg, Sugar 10.6 g
CONTADINA® GARDEN VEGETABLE PASTA BAKE
Carrots, red and green bell peppers, mushrooms and mozzarella are baked with spicy sliced sausage and pasta in a rich tomato base.
Provided by Contadina
Categories Trusted Brands: Recipes and Tips Contadina®
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
- Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
- Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 45.3 g, Cholesterol 72.8 mg, Fat 12.7 g, Fiber 5.6 g, Protein 22.4 g, SaturatedFat 4.3 g, Sodium 475.9 mg, Sugar 7.4 g
VEGETABLE SPAGHETTI SAUCE
This is a delicious, hearty, meatless spaghetti sauce. I like to add garden fresh vegetables to the sauce. I have used spaghetti sauce which I've purchased from Aldi's, (2-26 oz. jars of Mama Cozzi Traditional Premium Spaghetii Sauce), as well as, sauce which I've purchased from Sam's Club (2-32 oz. jars Classico Tomato & Basil Pasta Sauce), and both tasted great! If you choose to add the red pepper flakes, I have found the 1/2 teaspoon does make the sauce a bit spicy, so if you prefer your sauce less spicy, you may want to add less, or omit it all together.
Provided by Cindi M Bauer
Categories Sauces
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a Dutch oven, over medium to medium-high heat, add the vegetable oil.
- Add the onion, carrots, zucchini, and red pepper flakes.
- Saute/cook vegetables for 4 minutes; stirring often.
- Then add the green bell peppers, and cook for 3 minutes more; stirring often.
- Add both jars of the spaghetti sauce, and the canned mushrooms, and stir.
- When sauce starts to come to a boil, within a few minutes, lower heat to a simmer, then cover, and simmer the vegetable/spaghetti sauce for 15 minutes.
- Serve sauce over cooked spaghetti, and top with grated Parmesan cheese.
- *Note: 10/19/09 Today I made this sauce, but with a few modifications. Instead of adding canned mushrooms, I sautéed 8-ounces of fresh, sliced, mushrooms, in a seperate skillet along with 1-1/2 to 2 tablespoons of butter. I cooked the mushrooms over a medium-high heat for about 6-7 minutes. I also cut the zucchini and bell peppers into 3/4-inch pieces. I sauted the zucchini along with the carrots and onion, for 7 minutes, and after I added the bell peppers, I then added a 3/4 teaspoon of the red pepper flakes, and I sauted the entire vegetables for 6 to 8 minutes more. Finally I added the cooked mushrooms, the 2 jars of pasta sauce, and I threw in a pound of already cooked Italian meatballs, and simmered the sauce with the meatballs, while I cooked the spaghetti. This made a large pot full (to feed more than 6 people), and the sauce was nice and thick.
Nutrition Facts : Calories 144.9, Fat 6.4, SaturatedFat 1.2, Cholesterol 2, Sodium 427, Carbohydrate 19.5, Fiber 4.3, Sugar 12.3, Protein 3.4
GARDEN VEGETABLE PASTA SALAD
This lovely Garden Vegetable Pasta Salad is full of things people like-from asparagus spears and cherry tomatoes to fresh basil and creamy ranch dressing.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt and adding asparagus to the boiling water for the last 3 min.; drain. Rinse with cold water.
- Meanwhile, mix dressing and mayo in large bowl. Stir in onions. Add pasta mixture, tomatoes, cheese and basil; mix lightly.
- Serve or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 430, Fat 19 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 13 g
GARDEN VEG PASTA
Settle down with a comforting bowl of creamy pasta, safe in the knowledge that it's low-fat too
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 9
Steps:
- Cook the penne according to pack instructions, adding the broccoli florets and sugar snap peas to the pan for the final 3 mins.
- Meanwhile, gently fry the courgettes in oil for 7-8 mins until soft and tinged pale gold. When the penne and vegetables are almost ready, remove a ladleful of cooking water from the pan. Add 6 tbsp of this to the pan of courgettes, along with the cream cheese, Parmesan, lemon zest, half the lemon juice and seasoning. Stir to make a smooth, creamy sauce.
- Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice and seasoning to taste. Serve in warmed bowls.
Nutrition Facts : Calories 456 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 0.53 milligram of sodium
GARDEN VEGETABLE PASTA SALAD
My family has been fixing grilled mixed vegetables as a side dish for a long time. To make them more substantial, I added pasta. Then, to give the salad a Mediterranean flair, I tossed in some olives and feta cheese. -Tina Repak Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 26 servings (3/4 cup each).
Number Of Ingredients 23
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside., Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes., Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 185 calories, Fat 11g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 262mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
CHUNKY VEGETABLE SPAGHETTI
You can have a veggie-packed, homemade spaghetti dinner on your table in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Cook and drain spaghetti as directed on package.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add zucchini, carrots, mushrooms, onions and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in remaining ingredients except basil and cheese. Cook 3 to 5 minutes, stirring occasionally, until hot. Stir in basil. Serve sauce over spaghetti. Sprinkle with cheese. Makes about 5 1/2 cups sauce.
Nutrition Facts : Calories 470, Carbohydrate 84 g, Cholesterol 0 mg, Fat 1, Fiber 8 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 12 g, TransFat 0 g
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VEGETABLE GARDEN PASTA - WHOLESOMELICIOUS
From wholesomelicious.com
4.9/5 (16)Total Time 40 minsCategory Main CourseCalories 457 per serving
- For the sauce: Cut your cherry tomatoes in half, or vine ripened tomatoes in quarters. Heat up a skillet to medium, add 3 tbsp olive oil, garlic, and tomatoes. Cover and cook on medium low heat for about 20 minutes, stirring occasionally. Add in pinches of salt along the way.
- For the vegetables: Heat up a seperate large skillet on medium high heat. Add remaining olive oil and all veggies. Reduce heat to medium and continue to cook until veggies are cooked and soft, sprinkle with salt.
- In a large dish, combine pasta, tomato sauce, and veggies and mix well. Add in fresh basil, crushed red pepper, and any other fresh herbs.
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