VEGETABLE PESTO PASTA
If you like pesto, this makes a great pasta dish, especially for using up some of the vegetables from your summer garden. It can be either a side dish or a main dish for supper. The amount of oil required for the pesto is approximate, so be prepared to use more if needed. The pesto directions make more than is needed for the dish, so reserve the extra pesto for another use.
Provided by echo echo
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Make the pesto by pureéing the basil through garlic in a blender or food processor; slowly add the 1/2 cup olive oil, blending until smooth.
- Heat the 1 Tbs oil in a skillet over medium heat and sauté the asparagus, beans and zucchini about 10 minutes, stirring often, until cooked but not limp.
- Add 1 cup of the pesto, stir thoroughly, and cook until heated thru.
- Toss the pasta with the pesto-vegetable mixture and serve.
Nutrition Facts : Calories 454.4, Fat 31.1, SaturatedFat 4.9, Cholesterol 7.3, Sodium 138.3, Carbohydrate 34.8, Fiber 3.9, Sugar 2.3, Protein 11.5
SUMMER VEGETABLE PESTO PASTA
Yummy and absolutely guilt-free, this pesto "pasta" had way less calories compared to a bowl of traditional pesto pasta. A perfect vegan meal, side dish, paleo meal, or just for fun meal. I used the VeggiePasta 4-Blade Vegetable Spiralizer to make my vegetable "pasta". Got it off amazon.com. Quite the portable/handy tool! Recipe taken from VeggiePasta Recipe Book.
Provided by VeggiePasta
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Boil the water in a kettle or on stovetop, and soak the cashews in the boiling water for maximum of half an hour. [Soaking the cashews breaks down phytic acid and allows for proper digestion. It also neutralizes enzyme inhibitors, making digestion a whole lot easier.).
- Pour some of the water into a large saucepan and place the zucchini noodles in the water for about 2 minutes.
- Drain the noodles and place on a baking tray lined with parchment paper. [This helps to drain excess water].
- Sauté the mushrooms in a little olive oil for about 4 minutes (must not exceed medium heat).
- Remove the cashews from the water and drain. Keep the sack water to one side.
- Place the cashews in a blender (or food processor) with 1 cup of the soak water. Add in the lemon juice, nutmeg, basil, salt, pepper and garlic. gently pulse until everything is well combined and smooth.
- Serve sauce over the pasta. Bon appetite!
Nutrition Facts : Calories 675.3, Fat 49.9, SaturatedFat 8.8, Sodium 401.4, Carbohydrate 48, Fiber 10.3, Sugar 18.2, Protein 21.4
PESTO VEGETABLES
The flavors of summer can be yours year-round with this flavor-packed side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 5
Number Of Ingredients 3
Steps:
- Cook and drain vegetables as directed on package.
- Toss vegetables and pesto. Sprinkle with cheese.
Nutrition Facts : Calories 120, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg
PESTO PASTA
Easy to make, but full of flavor! Good hot or cold.
Provided by Lauren
Categories World Cuisine Recipes European Italian
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Cook pasta in a large pot of boiling water until done. Drain.
- Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
- In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.
Nutrition Facts : Calories 224.7 calories, Carbohydrate 32 g, Cholesterol 43.5 mg, Fat 7.2 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 1.5 g, Sodium 71.3 mg, Sugar 0.4 g
CREAMY PESTO PENNE WITH VEGETABLE RIBBONS
This beautiful dish will wow guests. It's not just the colors; they'll really be amazed by the taste. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook pasta according to package directions, adding the edamame during the last 5 minutes of cooking. Meanwhile, using a vegetable peeler or metal cheese slicer, cut carrots and squash into very thin lengthwise strips., In a large skillet, saute onion in 1 tablespoon butter until tender. Add the vegetable strips and garlic; saute 2-3 minutes longer or until crisp-tender. Stir in the cream, pesto, salt and remaining butter. Bring to a gentle boil; cook for 2-4 minutes or until sauce is slightly thickened and vegetables are tender., Drain pasta and edamame; toss with vegetable mixture. Sprinkle with walnuts.
Nutrition Facts : Calories 521 calories, Fat 33g fat (16g saturated fat), Cholesterol 79mg cholesterol, Sodium 315mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 7g fiber), Protein 15g protein.
PASTA WITH CHOPPED PESTO AND PEAS
This pesto doesn't call for a food processor, blender, or mortar and pestle - and it's better for it. Instead, all of the elements are chopped and mashed together by hand. (Pesto means "to pound, crush or smash" in Italian.) In Tuscany, this would be done with a half moon-shaped mezzaluna, but a chef's knife does the job, too. The result is a more textured mix with bright pops of flavor, like a sauce, herb salad and nut garnish in one. Basil and pine nuts are classic choices, but this version, "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), was guided by the pesto ratio in "Salt, Fat, Acid, Heat" by Samin Nosrat. It works with whatever soft herbs and nuts that you like and have on hand.
Provided by Ali Slagle
Categories weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. In a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board to cool.
- As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender).
- Add the garlic clove and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together. Add a handful of the herbs and another pinch of salt, and coarsely chop. (Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper.
- Add the pasta to the boiling water and cook until al dente. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce. Season to taste with salt, pepper, more oil and more Parmesan.
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VEGGIE PESTO PASTA (WITH ROASTED VEGETABLES)
From whereismyspoon.co
Ratings 1Calories 362 per servingCategory Pasta And Rice
- Chop the zucchini and bell peppers into cubes of similar size. Slice the onion. Place the veggies in a large roasting tin in a single layer. Pour the olive oil on top, add rosemary, and generously salt and pepper. Mix well with your hands, the veggies should be all coated in oil and spices. Roast for 25-30 minutes or until they are tender and slightly caramelized.
- In the meantime, bring a large pot of water to a boil. Add salt generously. Add pasta and cook according to package instructions, adding the peas during the last 2 minutes of the cooking time. Reserve about 1 cup of the pasta water and drain the rest.
- Return the pasta and peas to the pot. Add pesto and Parmesan and a splash of pasta water. Mix well and add another splash of water, but only if you feel that the pasta needs more moisture.
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