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.
Time 30m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Prepare selected vegetable. Bring 2 quarts of water to boil in a large kettle. Add salt and pasta to the boiling water. Using package cooking times as a guide, cook the pasta, partially covered and stirring frequently, until al dente. Meanwhile, in a large skillet, heat fat and garlic over medium-high heat until the garlic just starts to sizzle. If using onion, heat the fat, add the onion and saute until soft, 3 to 4 minutes. Add the prepared vegetable to the pan, sprinkling generously with salt and pepper; saute until tender, 5 to 7 minutes longer. Stir in optional flavorings and dried herbs; cook to blend flavors, about 1 minute longer. Remove from heat and set aside, uncovered, until the pasta is done. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return pasta to the pot; add the contents of the skillet, pasta cooking liquid, optional fresh herbs, and a generous sprinkling of Parmesan cheese; toss to coat. Taste, adjust seasonings, including pepper to taste. Serve with additional cheese passed separately.
Time 25m Yield 4 Number Of Ingredients 11 Steps:
Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside. Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot. While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes. Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.
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.
Time 30m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Saute vegetables in large frying pan for 5 minutes. Add broth. Cook 3 minutes or until vegetables are tender- crisp. Combine sour cream, dip, parmesan cheese, parsley and tarragon. Add to vegetable mixtures. Heat through. Toss with hot cooked pasta.
Time 30m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Cook pasta according to package instructions. Add broccoli for the last 2 minutes of cooking pasta. Drain well and transfer to a large bowl. Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute’ for about 2 minutes, stirring occasionally. Now add sliced zucchini and continue to saute’ for another 2 minutes, stirring occasionally. Add chicken broth, oregano and red pepper flakes and cook for 1 minute. Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently. Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender. When done, add cooked mixture to pasta/broccoli and toss to coat well. Season to taste with salt and pepper. Sprinkle with parmesan cheese. Serve immediately.
