Pasta Vegetable Medley Recipes

Steps:

• In a Dutch oven, cook pasta according to package directions, adding the beans during the last 5 minutes of cooking., Meanwhile, combine the cornstarch and broth until smooth; set aside. In a large saucepan, melt butter; add the mustard, basil and garlic powder. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain pasta and beans; return to the Dutch oven. Add the mustard sauce and mushrooms; toss to coat. Stir in tomato.

Steps:

• Microwave vegetables according to package directions. Meanwhile, in a small bowl, combine the cheese, bread crumbs, garlic powder, seasoned salt and pepper. Drain vegetables; stir in butter. Sprinkle with cheese mixture.

Steps:

• In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.

Steps:

• Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
• Stir the stock, tomatoes, Italian seasoning and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes.
• Stir in the vegetables and cheese. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the pasta is tender. Serve with additional cheese.

Steps:

• Melt butter in a large skillet over medium heat.
• Add mushrooms and zucchini; sprinkle with oregano, stirring to blend.
• Saute 3 to 5 minutes, or until vegetables are crisp-tender (my family prefers softer veggies, so I cook 8-10 minutes).
• While vegetables cook, cut sausages crosswise into 1/2-inch slices.
• When vegetables are as tender as you like, remove to a bowl and add sausage to skillet; cook until browned, stirring occasionally.
• (Note: Since they're fully-cooked, you can heat the sausages as little as 5 minutes if you're in a hurry. We like the flavor when they're really well-browned, so I often have to add a little more butter to prevent sticking.).
• Return vegetables to skillet with sausage; stir in tomatoes, including juice, and let mixture simmer gently while pasta cooks.
• Prepare noodles according to package directions; drain well.
• Top noodles with sausage-vegetable mixture and sprinkle with Parmesan cheese.

Steps:

• In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
• In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.