PASTA WITH RED BELL PEPPER, MUSHROOM, AND ZUCCHINI
Make and share this Pasta With Red Bell Pepper, Mushroom, and Zucchini recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 1h13m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, warm oil over medium heat; add in bell pepper, onion, mushrooms, zucchini, and garlic.
- Stir/saute until tender crisp, about 6-8 minutes.
- Add in tomatoes, salt, pepper, and basil; cook until flavors are blended, stirring occasionally, about 20 minutes.
- Toss with pasta, oil, cheese, and parsley until well mixed.
- Tranfer to a warm platter; serve immediately; top with more cheese, if desired.
BELL PEPPERS AND PASTA
This meatless entree is always a hit. In fact, I double it whenever I know I'm going to feed some big eaters, and it still disappears. -Sharon Csuhta of Wadsworth, Ohio
Provided by Taste of Home
Categories Dinner
Time 22m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.,
Nutrition Facts : Calories 274 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 434mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
LINGUINI WITH BROCCOLI AND RED PEPPERS
This is a wonderful side dish, but on many occasions we make this our whole meal, along with a salad and bread!
Provided by Chris Catley
Categories Everyday Cooking Vegetarian Side Dishes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
- In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
- Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
- Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 393 calories, Carbohydrate 60.5 g, Cholesterol 8 mg, Fat 11.2 g, Fiber 5.6 g, Protein 12.8 g, SaturatedFat 3 g, Sodium 147.4 mg, Sugar 2.1 g
ZUCCHINI PASTA WITH MUSHROOMS, EGGPLANT AND ROASTED PEPPERS
This is my attempt at replicating a restaurant recipe for zucchini pasta... it's not EXACTLY the same, but it comes close enough, I guess! You can play around with the vegetables and amounts. I used more eggplant than I'm listing here, but I found it too prevalent and so I scaled it down to post the recipe. I also used less pasta sauce, but most people like more sauce than I do! You might also want to add a bit of salt or pepper when cooking the vegetables, though I didn't.
Provided by brokenburner
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Halve the zucchini lengthwise. Using a vegetable / potato peeler, peel long thin strands of zucchini (so that they somewhat resemble fettuccine). If desired, allow to sit at room temperature, uncovered, for a couple of hours -- this improves the texture of the zucchini.
- TO COOK THE ZUCCHINI:.
- Heat 4 cups of (salted) water to boiling. Cook the zucchini strands in the boiling water for one to two minutes, and then immediately rinse under cold running water to stop the cooking process.
- TO COOK THE OTHER VEGETABLES:.
- Put the mushrooms in a microwave-safe dish and cook on high until the mushrooms are soft, about five minutes. Repeat with the eggplant, adding it to the mushrooms so that it cooks in the mushroom's juices. Add the roasted peppers to the vegetables and microwave for one minute.
- In a large bowl, toss the zucchini with the rest of the vegetables and 3/4 c pasta sauce. Spoon onto serving plates and top with the remaining 1/4 c sauce.
Nutrition Facts : Calories 174.3, Fat 3.9, SaturatedFat 0.6, Sodium 640.9, Carbohydrate 30.3, Fiber 7, Sugar 18.9, Protein 9.6
SUMMER PENNE PASTA
This is an excellent recipe by itself but can easily be personalized. Try different combinations of vegetables or experiment with different pasta shapes.
Provided by STACY D.
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
- While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown.
- To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add chopped mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
- Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 47.6 g, Fat 5 g, Fiber 3.9 g, Protein 9.5 g, SaturatedFat 0.8 g, Sodium 10.2 mg, Sugar 5.7 g
ONE-PAN PASTA WITH WILD MUSHROOMS, ZUCCHINI AND BASIL
Provided by Megan Mitchell
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat a 13-inch nonstick skillet over medium heat. Add the oil. Add the mushrooms in batches and cook, stirring occasionally until golden brown before adding more mushrooms, 10 to 12 minutes total. Reduce the heat to medium-low and add the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the crushed red pepper flakes. Stir together.
- Add the coconut milk, water and nutritional yeast to the skillet. Stir together and taste for seasoning and add more salt or black pepper, if needed. Add the pasta and zucchini and stir, making sure the pasta is submerged in the liquid.
- Cover with the lid and simmer for 12 minutes, stirring every 3 to 4 minutes. Uncover and add the basil. Stir and simmer uncovered until the sauce has thickened and the pasta is al dente, 5 to 6 minutes.
- Scoop into small shallow bowls and top with more basil and black pepper.
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PENNE WITH ZUCCHINI AND RED BELL PEPPER | PASTA RECIPE
From noreciperequired.com
2.5/5 (24)Category AppetizerCuisine AmericanTotal Time 50 mins
- I’ve got a another simple pasta recipe to show you in this video. Here, I combining Penne pasta, with a "sauce" made with zucchini, red bell pepper, garlic and shallot. This recipe is the ultimate in NoRecipeRequired, as the ingredients are so flexible you can swap anything in or out. It’s really the techniques that make the dish great. If you don’t like zucchini, use eggplant, tomato, carrots….just about anything, and as long as you make sure the flavors are in balance, the pasta is cooked right, and seasoned well, you’re going to end up with a tasty, easy, and healthy pasta recipe. Oh yeah, as a side benefit, you can make this recipe is less than 40 minutes from the time you get hungry. Hope you enjoy it as much as I do. Recipe overview and Keys to Success To make the best Penne with Zucchini and Red Pepper you need to know just a few things:
- Make sure the penne is cooked to al Dente. Check it a couple minutes before the directions on the box. And the only good way to test…is to taste. Once cooked, toss the pasta in the pan with the vegetables for a few minutes. This allows the penne to soak up some of the flavors and make a composed dish, rather than vegetables on top of pasta. I also like to keep the zucchini and red pepper al dente; rather than soggy. So don’t start them too early. Or if they are getting too cooked, remove them from the pan to wait for the pasta. Watch the garlic carefully. Finely chopped garlic can burn quickly and the taste gets bad. You can either add it later than the shallots and other vegetables, or just make sure to watch the heat Finally, the real key to this pasta recipe if balance. So taste before you serve. If it’s bland, it probably just needs more seasoning….but you can also add more cheese, lemon juice or herbs.
- Half cup of julienned zucchini Half cup of julienned red bell pepper 2 garlic clove minced or finely chopped 1 large shallot sliced 4 tablespoons parmesan cheese 2 tablespoons butter 2 tablespoons chopped fresh basil Olive oil
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