SUMMER BOUNTY PASTA RECIPE
Provided by Cheryl-4
Number Of Ingredients 14
Steps:
- Heat butter and oil in a large deep skillet over medium heat add mushrooms shallots garlic salt and pepper cook stirring occasionally until slightly softened about five minutes. Add cherry tomatoes and cook until they just begin to wilt about two minutes. Sprinkle flour over vegetables and cook stirring one minute more, add wine and bring to a simmer about one minute. Stir zucchini noodles and 1/2 cup basil into tomato mixture and cook stirring until zucchini noodles are tender 5 to 6 minutes store in heavy cream and 2 tablespoons of Parmesan cheese and bring to a simmer one minute. Spoon into bowls and top with remaining 1/4 basil and 2 tablespoons Parmesan garnish with pepper to taste.
SUMMER BOUNTY 'PASTA'
This is a quick dish using fresh produce. Serve hot with some crusty bread for a delicious end-of-summer meal that's ready in minutes.
Provided by 2ys4you
Categories Squash Recipes
Time 25m
Yield 3
Number Of Ingredients 9
Steps:
- Heat butter and olive oil together in a deep large skillet over medium heat; cook and stir mushrooms and shallots until slightly softened, about 5 minutes. Add cherry tomatoes and cook until tomatoes begin to cook down, about 5 minutes.
- Reduce heat to medium-low and add cream to mushroom mixture. Stir zucchini noodles and basil into mushroom mixture; cook and stir until heated through and zucchini are slightly tender, about 5 minutes. Season mixture with salt and pepper.
Nutrition Facts : Calories 549.9 calories, Carbohydrate 17 g, Cholesterol 173.2 mg, Fat 53 g, Fiber 2.8 g, Protein 6.7 g, SaturatedFat 30.6 g, Sodium 147.9 mg, Sugar 4 g
SUMMER'S BOUNTY SOUP WITH PASTA
A great soup to use up vegetables from the garden or from Farmer's Market. Recipe souce: local newspaper which was adapted from Vegetable Soups from Deborah Madison's Kitchen.
Provided by ellie_
Categories Vegetable
Time 1h
Yield 10 cups
Number Of Ingredients 20
Steps:
- In a large soup pot over medium heat, add the oil.
- Stir in leeks and saffron and cook for 10 minutes or until leeks are translucent.
- Stir in remaining vegetables (carrots - garlic) - include any juice from the tomatoes and 1 1/2 teaspoons salt. Cook for 5 more minutes.
- Stir in broth/stock and bring to a boil. Lower the heat to a simmer and cook for 30 more minutes.
- While the soup is simmering cook pasta according to package directions, drain and rinse and set aside.
- Meanwhile prepare the pesto: drop basil in a pot of boiling water for a second or so, drain, rinse and pat dry. Using a food processor (you can also do this by hand using a mortar and pestle if desired) process the garlic, 1/4 teaspoon salt and pine nuts until chopped - add in the basil and olive oil and puree until smooth. Add cheeses and process until combined.
- Stir pasta into soup and ladel soup into bowls , topped with a spoonful of pesto.
Nutrition Facts : Calories 319.6, Fat 18.7, SaturatedFat 3.2, Cholesterol 3.6, Sodium 142.3, Carbohydrate 33.3, Fiber 6.6, Sugar 6.2, Protein 7.9
SUMMER BOUNTY 'PASTA'
This is a quick dish using fresh produce. Serve hot with some crusty bread for a delicious end-of-summer meal that's ready in minutes.
Provided by 2ys4you
Categories Squash Recipes
Time 25m
Yield 3
Number Of Ingredients 9
Steps:
- Heat butter and olive oil together in a deep large skillet over medium heat; cook and stir mushrooms and shallots until slightly softened, about 5 minutes. Add cherry tomatoes and cook until tomatoes begin to cook down, about 5 minutes.
- Reduce heat to medium-low and add cream to mushroom mixture. Stir zucchini noodles and basil into mushroom mixture; cook and stir until heated through and zucchini are slightly tender, about 5 minutes. Season mixture with salt and pepper.
Nutrition Facts : Calories 549.9 calories, Carbohydrate 17 g, Cholesterol 173.2 mg, Fat 53 g, Fiber 2.8 g, Protein 6.7 g, SaturatedFat 30.6 g, Sodium 147.9 mg, Sugar 4 g
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