Number Of Ingredients 16 Steps:
Heat oven to 450 degrees F. Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat. Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through). While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta. Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine. Sprinkle Parmesan cheese and serve immediately.
Time 30m Number Of Ingredients 12 Steps:
Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt. Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.
Time 30m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Cook pasta according to package directions. Prepare vegetables; julienne cut the carrots, chop broccoli, snow peas, asparagus. Whichever vegetables you like will work wonderfully in this dish. Steam the vegetables for a about 5 minutes. In a very large skillet (or even a wok), saute the mushrooms and garlic in the butter for about 4 minutes. Add the steamed vegetables to the sauteed mushrooms. Add the broth, lemon juice, sugar, pepper flakes, basil, and salt and pepper to the skillet and toss for a minute or two. Add the cooked and drained pasta, incorporate with the vegetables.
Time 35m Yield 10 cups, 5 serving(s) Number Of Ingredients 18 Steps:
Cook pasta according to package directions. DO NOT DRAIN WATER. With a slotted spoon, remove pasta and transfer to bowl and set aside. Add broccoli florets to pasta water and bring to a boil. Reduce heat and simmer for 3-4 minutes until broccoli is just tender. Drain and set broccoli aside. In a large, deep skillet over medium-high heat olive oil. Add garlic and onion and cook until onions are translucent. Add boiled broccoli and sauté for 1 minute. Then add carrots, zucchini, squash, red bell pepper, salt and pepper - sauté until just tender, about 3-4 minutes. Add cherry tomatoes and peas and cook for another 1-2 minutes. Pour in white wine, add lemon zest and lemon juice. Let simmer for 3-4 minutes. Add pasta to the veggies and combine thoroughly. Pour into a large serving bowl. Add Parmesan cheese and parsley to the veggies and pasta, stirring gently. Add additional salt and pepper to taste. Serve warm or refrigerate and serve cold.
Time 20m Number Of Ingredients 13 Steps:
Cook pasta in salted water according to package instructions until al’dente or to your desired doneness, drain water and cover to keep warm. While the pasta cooks, cook the vegetables: place a large deep skillet or dutch oven over medium-high heat and add oil. Add bell peppers, zucchini, mushrooms, and red onion and saute tossing and stirring frequently until vegetables are crisp-tender, 6-8 minutes. Season with salt and black pepper, to taste. Reduce heat to medium and add the butter and garlic and cook until garlic is fragrant, about 1 minute. Add the pasta, lemon juice, and parmesan cheese to the skillet. Toss to combine. Season with salt and pepper to taste. Once pasta is heated through, remove from heat. Garnish with more freshly grated parmesan if desired and sprinkle on parsley.
Time 30m Yield 8 Number Of Ingredients 7 Steps:
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a bowl. Meanwhile, heat a skillet over medium heat. Add olive oil and heat for about 30 seconds. Add yellow squash, zucchini, and garlic and saute until tender, about 5 minutes. Season lightly with salt and pepper. Add to cooked pasta, pour in dressing, and toss to combine. Serve hot or cold.
