Pastawithsummervegetablesandherbs Recipes

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RIGATONI WITH SUMMER VEGETABLES

This pasta is packed with the bounty of summer veggies but with a twist. We used a combination of grilled, blanched and marinated vegetables for a combination of textures and flavors to highlight each ingredient. Don't forget the fresh herbs!

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Rigatoni with Summer Vegetables image

Steps:

  • Bring a large pot of water to a boil. Preheat a grill to medium high. Put the tomatoes in a large heatproof bowl; add a big pinch each of salt and pepper. Warm the olive oil and garlic in a small saucepan over medium-low heat until the garlic softens but does not brown, 5 minutes. Pour the garlic oil over the tomatoes; toss.
  • Lightly brush the bell pepper and carrot halves with olive oil. Grill, turning occasionally, until crisp-tender and well marked, about 10 minutes. Remove to a cutting board; chop the pepper and thinly slice the carrots. Add to the tomatoes and toss.
  • Add the pasta and a few big pinches of salt to the boiling water and cook as the label directs for al dente, adding the broccoli in the last 2 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the vegetables, along with 2 tablespoons of the cooking water; toss to coat, gradually adding more cooking water as needed if the pasta seems dry. Season with salt and pepper.
  • Add the basil and chives to the pasta and toss again. Divide among bowls and top with the ricotta salata.

Nutrition Facts : Calories 360, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 517 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 10 grams, Sugar 3 grams

1 cup cherry tomatoes, halved
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for brushing
2 cloves garlic, finely chopped
1 yellow bell pepper, halved and seeded
2 carrots, halved lengthwise
10 ounces rigatoni
1 bunch broccoli, florets finely chopped
3/4 cup roughly torn fresh basil
1/4 cup roughly chopped fresh chives
1/2 cup shaved ricotta salata cheese (about 2 ounces)

PASTA WITH SUMMER VEGETABLES AND HERBS

Make and share this Pasta With Summer Vegetables and Herbs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 17



Pasta With Summer Vegetables and Herbs image

Steps:

  • Add oil to a big skillet over medium heat; let the oil get heated.
  • Add in onion, garlic, bell pepper, and zucchini; stir/saute for 5 minutes or until vegetables are tender.
  • Add in tomatoes, broth, herbs, salt, and pepper; stir/saute for 5 more minutes.
  • Transfer cooked/drained pasta to a 2 quart casserole dish lightly coated with non-stick cooking spray.
  • Add vegetable sauce; stir to mix well; set aside.
  • In a small skillet, melt butter over medium heat.
  • Add in breadcrumbs and cheese; toss until coated.
  • Sprinkle crumb topping over vegetable/noodle mixture.
  • Bake, uncovered, in a 350° oven until bubbly and flavors are blended--about 20-30 minutes.

Nutrition Facts : Calories 489.1, Fat 19.9, SaturatedFat 8.1, Cholesterol 28.4, Sodium 467.9, Carbohydrate 64.2, Fiber 5.9, Sugar 8.9, Protein 14.8

2 tablespoons olive oil
1 cup chopped yellow onion
2 -3 garlic cloves, minced
1 cup chopped red bell pepper
1 large zucchini, unpeeled and sliced
2 tomatoes, seeded, chopped, and drained
1/2 cup chicken broth or 1/2 cup vegetable broth
1/4 cup chopped parsley
1/4 cup chopped fresh basil or 1 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
salt
fresh ground pepper
6 ounces rotini pasta or 6 ounces other pastas, cooked and drained
3 tablespoons butter or 3 tablespoons margarine
1 cup coarse dry breadcrumbs
1/4 cup fresh grated parmesan cheese

PASTA WITH FRESH VEGETABLES

Looking for a recipe with summer flavor? This delicious vegetable pasta dish is so easy to prepare and a great way to use up your garden-fresh veggies. It's also hearty and nutritious but still lower in fat and calories! -Laurie Couture, Swanton, Vermont

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 14



Pasta with Fresh Vegetables image

Steps:

  • Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

8 ounces uncooked penne pasta
1 cup sliced fresh carrots
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 cup fresh broccoli florets
1 cup sliced yellow summer squash
1 cup chopped green pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped fresh plum tomatoes
Grated Parmesan cheese

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