ROASTED VEGETABLE PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.
BAKED PENNE WITH ROASTED VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
- In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
- Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
ROASTED VEGGIE PASTA
Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta.
Provided by Bob McDonald
Categories World Cuisine Recipes European Italian
Time 30m
Yield 3
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
- In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
- 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. Toss with Parmesan cheese, tapenade and roasted vegetables.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 66.7 g, Cholesterol 6.2 mg, Fat 14.6 g, Fiber 6.2 g, Protein 16.8 g, SaturatedFat 3 g, Sodium 213.1 mg, Sugar 7.1 g
MIXED ROASTED VEGETABLES AND PASTA
Looking for an easy to make veggie dinner? Then check out this delicious vegetable and pasta casserole.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 450°F.
- In 15x10x1-inch pan or shallow 3-quart casserole, place bell peppers, onion, zucchini and mushrooms. Sprinkle evenly with basil.
- In small bowl, mix oil, vinegar, Italian seasoning, salt and pepper; drizzle evenly over vegetables. Bake uncovered 25 to 30 minutes.
- Meanwhile, cook and drain pasta as directed on package.
- Reduce oven temperature to 350°F. Add tomatoes and pasta to vegetable mixture; toss to coat. Sprinkle with cheese. Bake uncovered about 15 minutes longer or until vegetables are tender and cheese is melted.
Nutrition Facts : Calories 370, Carbohydrate 41 g, Cholesterol 20 mg, Fat 1, Fiber 5 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 5 g, TransFat 0 g
ROASTED VEGETABLE AND PASTA BAKE
An easy weeknight dish that makes use of seasonal vegetables and pantry items. Makes for great leftovers, too!
Provided by B-Walk
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 450 degrees. Cook pasta according to package directions, drain, and return pasta to pot used for boiling. You can chop your vegetables while the oven is preheating and water is boiling. Feel free to use other vegetables that roast well, like fresh green beans or parsnips.
- 2. Toss vegetables and garlic in olive oil an season with kosher salt, black pepper, and red pepper flakes to taste. Spread in 9x13 pan in single layer for 20 minutes, or until vegetables are slightly charred.
- 3. Remove vegetables from oven and decrease temperature to 375. In pot used for boiling pasta, toss pasta with can of tomatoes, alfredo sauce, italian cheese, and other cheese (reserving 2tbp for topping). Fold vegetables into mixture, and return mixture to 9x13 pan. Top with additional cheese and parsley for garnish.
- 4. Bake for 20 minutes or until heated through. Serve with a green salad.
Nutrition Facts : Calories 415, Fat 10.6, SaturatedFat 3, Cholesterol 71.2, Sodium 172, Carbohydrate 64.9, Fiber 5, Sugar 6.8, Protein 16
BACON AND ROASTED VEGETABLE PASTA BAKE
Make and share this Bacon and Roasted Vegetable Pasta Bake recipe from Food.com.
Provided by samcp4
Categories Pork
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place the olive oil in a roasting pan and heat in the oven at 170c until hot.
- Meanwhile, for the tomato sauce, place the tomatoes, tomato puree, oregano, sugar and ground black pepper into a sucepan and bring to a simmer.
- Mix the bell pepper, onions, and tomatoes in the roasting pan until coated in the oil.
- Cook until soft and golden brown, approximately 30 minutes, stir occasionally.
- The tomato sauce should also be thick by now.
- Mix the roasted vegetables and tomato sauce into a large, deep oven dish.
- Fry the bacon until cooked and add the garlic for 30 seconds, add to the mix.
- Cook the pasta in boiling water until al dente, drain and stir into the mix.
- Mix together a little of the milk and the cornflour to form a smooth paste, add this to the rest of the milk.
- Place in a sucepan and cook over a medium heat, stirring constantly until thickened.
- Add the cheese and black pepper, stir until combined.
- Pour the cheese sauce over the pasta mix.
- Cook at 170c for 30 mins or until golden brown on top.
Nutrition Facts : Calories 754.1, Fat 32.4, SaturatedFat 16, Cholesterol 78.2, Sodium 421.1, Carbohydrate 92.7, Fiber 13.9, Sugar 12.3, Protein 27.9
ROASTED VEGETABLE PENNE BAKE
For a twist, toss veggies with seasoning and oil. Poke holes in a disposable foil-lined pan, grill covered over medium heat, 4-5 minutes per side or until crisp-tender. -Robyn Cavallaro, Easton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender., Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, 1/4 cup Parmesan cheese, salt and pepper., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
Nutrition Facts : Calories 283 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 520mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
ROASTED ITALIAN VEGETABLE PASTA BAKE
In this recipe roasted vegetables are baked till nearly done, then are joined in the oven by penne pasta and marinara sauce for the last 15 minutes.
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings, 1-1/2 cups each
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Toss vegetables with dressing in 13x9-inch pan.
- Bake 20 to 25 min. or until vegetables are tender.
- Add pasta and sauce; stir. Bake 15 min. or until heated through.
- Sprinkle with cheese.
Nutrition Facts : Calories 230, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 9 g
ROASTED VEGETABLE PASTA BAKE
Got any family members who balk at eating vegetables? We have a feeling this baked casserole with cheese and pasta will bring them around!
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Spread cauliflower, carrots, onions and garlic onto foil-covered rimmed baking sheet. Drizzle with oil; stir to evenly coat vegetables. Bake 30 min. or until vegetables are tender and golden brown. Meanwhile, cook pasta in large saucepan as directed on package, omitting salt.
- Drain pasta; return to pan. Blend chicken broth and half the roasted vegetables in blender until smooth. Add to pasta with remaining roasted vegetables, tomatoes, basil and 1 cup cheese; mix lightly. Spoon into 13x9-inch pan sprayed with cooking spray; sprinkle with remaining cheese.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g
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#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #casseroles #main-dish #pasta #easy #one-dish-meal #oamc-freezer-make-ahead #pasta-rice-and-grains #leftovers
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