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
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
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
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
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
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.
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