Time 1h Yield 4 servings Number Of Ingredients 21 Steps:
Bring 1 gallon of water with 1 tablespoon of the olive oil to a boil. Let simmer until ready to cook the pasta. In a 1 1/2- to 2-quart saucepan, bring a quart of water with 1/2 tablespoon salt to a boil. Add the fresh peas and cook for 3 minutes. Drain, cool the peas under cold running water and drain again. Set the peas aside. In the same saucepan, combine the heavy cream, mascarpone, butter, Parmesan cheese, a pinch of salt and freshly ground pepper. Cook slowly over low heat for 5 minutes. Remove from heat and set aside. In a large skillet, place 2 tablespoons olive oil and toast the pine nuts over high heat until light brown. Add the mushrooms, zucchini, broccoli, green beans, asparagus and jalapeno pepper, and cook, stirring, for 5 to 7 minutes. Season with salt and pepper to taste. Stir in the peas and set aside. Warm the remaining tablespoon of olive oil in a small pan over medium heat. Add the garlic and basil and cook slowly for 2 minutes. Do not allow the garlic to color. Add the tomatoes, salt and pepper to taste, and cook another 3 to 4 minutes. Mix with the sauteed vegetables. Just before serving, add a tablespoon of salt to the boiling water, plunge the spaghetti into the water, stir and cook for 5 to 7 minutes until al dente. Drain and return the spaghetti to the pot. Add the reserved Parmesan cream sauce, the chives and half of the sauteed vegetable mixture. Toss well for two minutes and add a little additional Parmesan cheese if the sauce needs thickening. Pour the spaghetti mixture into a warm bowl. Sprinkle the remaining vegetables over it. Decorate with basil leaves and serve grated Parmesan cheese on the side.
Time 45m Yield 6 servings Number Of Ingredients 12 Steps:
Preheat the oven to 450 degrees F. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large saucepan, combine the first seven ingredients. Cook, uncovered, over medium heat until vegetables are tender, about 12 minutes. Stir in spaghetti; heat through.
Time 35m Number Of Ingredients 10 Steps:
Gently melt the butter with the parsley, chives and mint and set aside in a warm place. Prepare all the vegetables: shell the peas, wash the carrots and trim away any leaves but leave a short green stalk in place (the stalk is edible but it is also there to show the vegetable is freshly harvested!), thickly slice the courgettes and trim the green beans. Bring 2 large pans of water to the boil (one for the pasta, one for the veg). Lightly salt the water in one of the pans, add the pasta to it and cook until al dente (10-12 minutes or according to the cooking instructions on the packet). While the pasta cooks, add the carrots to the other pan and cook for 2 minutes. Next throw in the peas, green beans and courgettes and continue to cook for 3 minutes. Drain both the pasta and the vegetables well. Return the pasta to the hot pan with a splash of olive oil, half the herb butter and the lemon zest and juice. Return the vegetables to their pan, toss with the rest of the herb butter and season well with salt and pepper. Spoon the pasta on to serving plates, grind some black pepper over and serve with the vegetables on top. Scatter on as much basil as you like and serve straight away.
Time 45m Yield 6 Number Of Ingredients 10 Steps:
Pierce the shell of the spaghetti squash with a fork and place in a microwave-safe dish; cook in microwave on High for 12 minutes. Set aside to cook until cool enough to handle. Slice in half lengthwise; remove the seeds. Use a fork to pull the flesh of the squash away from the shell and place into a large bowl; fluff with the fork to separate the strands as much as possible. Heat the olive oil in a large skillet over medium heat. Cook and stir the onion in the hot oil until just tender, about 3 minutes. Add the garlic and continue cooking and stirring another 3 minutes. Stir the zucchini and green bell pepper into the mixture; season with the Italian herb seasoning and black pepper. Pour the tomatoes into the skillet. Continue cooking just until the tomatoes are warmed, 3 to 5 minutes. Add the squash to the skillet and toss until evenly mixed. Sprinkle with the feta cheese and toss again to serve.
Time 1h5m Yield 2 servings Number Of Ingredients 17 Steps:
Preheat oven to 400ºF (200ºC). With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half. Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin. Meanwhile, in a pan combine oil, garlic, and onion over medium heat, and sautè until onions are translucent. Add mushrooms and cook for 3 minutes. Add the broccoli, asparagus, squash, tomatoes, salt, and pepper and cook until almost cooked through. Add the milk/ milk alternative until warmed through. Add the vegetarian Parmesan and mix until evenly spread throughout vegetables. Add the lemon juice and stir to combine. Remove squash from the oven, with a fork pull at the edges to produce that stringy “spaghetti” quality. In the pan combine “spaghetti” with vegetables. Return to the squash and top with Parmesan. Enjoy!
Time 1h Yield 4 servings Number Of Ingredients 22 Steps:
Trim broccoli and break into florets. Trim off ends of the zucchini. Cut into quarters, then cut into 1-inch or slightly longer lengths (about 1 1/2 cups). Cut each asparagus into 2-inch pieces. Trim beans and cut into 1-inch pieces. Cook each of the green vegetables separately in boiling salted water to cover until crisp but tender. Drain well, then run under cold water to chill, and drain again thoroughly. Combine the cooked vegetables in a bowl. Cook the peas and pods; about 1 minute if fresh; 30 seconds if frozen. Drain, chill with cold water and drain again. Combine with the vegetables. In a skillet over medium-high heat, heat the peanut oil and add the mushrooms. Season to taste. Cook about 2 minutes, shaking the skillet and stirring. Add the mushrooms, chili and parsley to the vegetables. Heat 3 tablespoons olive oil in a saucepan and add half the garlic, tomatoes, salt and pepper. Cook about 4 minutes. Add the basil. Heat 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, until heated through. Cook the spaghetti in boiling salted water until almost (but not quite) tender, retaining a slight resilience in the center. Drain well. In a pot large enough to hold the spaghetti and vegetables, add the butter and melt over medium-low heat. Then add the chicken broth and half a cup each of cream and cheese, stirring constantly. Cook gently until smooth. Add the spaghetti and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing over very low heat. Add the remaining vegetables. If the sauce seems dry, add 3 to 4 tablespoons more cream. Add the pine nuts and give the mixture a final tossing. Serve equal portions of the spaghetti mixture in hot soup or spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately.
Time 25m Yield 4 to 6 servings Number Of Ingredients 18 Steps:
Bring a large pot of salted water to a boil, add spaghetti and cook until a little less than al dente, about 3 minutes. When done, drain, dry and return to the pot. Meanwhile bring another large pot of salted water to a boil. Add broccoli, zucchini, asparagus, and green beans. Cook for 3 minutes. Add peas and cook for one minute more. Drain vegetables and refresh in a bowl of cold water and set aside. In a skillet heat oil and add mushrooms and cook until firm, about 2 minutes. Add the tomatoes, including their liquid, and garlic and simmer for 3 to 4 minutes. Now stir in parsley and basil, and then add cooked spaghetti. Toss to combine. Then add the cooked green vegetables and toss gently until just heated through. Add some chicken broth if the mixture is too dry. Meanwhile, make your cream sauce. In a saucepan melt butter and add cream and heat until hot. Add Parmesan cheese and stir to combine. Add the cream sauce to the spaghetti mixture and gently to coat the spaghetti. Transfer to a serving dish and top with pine nuts, freshly ground black pepper and Parmesan cheese.
Time 30m Yield 4 servings Number Of Ingredients 18 Steps:
Bring a large pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente and then drain, reserving 1 cup of the pasta water. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet on a medium-high heat. Add the bell pepper, squash, asparagus, and mushrooms and cook, stirring, for a couple of minutes to soften. Season with a pinch of salt and pepper then remove to a plate. Lower the heat to medium and add the remaining olive oil and butter. Add the ham, onion, garlic, and herbs along with a pinch of salt and pepper. Cook, stirring to ensure the garlic doesn’t burn, 2 to 3 minutes. Deglaze with the white wine, scraping up the bottom of the pan. Add the cream and prepared pesto, stir to combine. Bring to a simmer and allow to thicken, 1 to 2 minutes. Add the reserved vegetables and cooked pasta to the skillet, then toss to combine. Taste and adjust the seasoning as needed. Thin the sauce with the reserved pasta water if necessary. Garnish with the Parmesan and serve.
Time 50m Yield 4-8 serving(s) Number Of Ingredients 21 Steps:
Trim broccoli and break into small florets (reserve stems for another use). Trim the ends of the zucchini but do not peel. Cut each zucchini into quarters lengthwise and then cut each quarter into 1" pieces–you should have 1 and 1/2 cups of zucchini, not more. Cut each asparagus spear into thirds. Cook each of the green vegetables separately in boiling salted water to cover, just long so that each vegetable remains crisp but tender (Broccoli, zucchini, asparagus and green beans about 5 minutes, peas and pea pods about one minute if fresh, 30 seconds if frozen). Drain well then rinse in cold water, drain again, and combine the vegetables in a mixing bowl. Heat the canola oil in a skillet and add the mushrooms, season to taste with salt and pepper and cook about two minutes. Add mushrooms to the bowl of mixed vegetables. Add the chopped chiles and the parsley to the mixed vegetables. Heat 3 tablespoons of olive oil in a saucepan and add half the garlic, all the tomatoes and salt and pepper to taste. Cook for about 4 minutes, stirring gently so as not to break up the tomatoes. Add the basil, stir and remove from heat, keeping it covered. Cook the spaghetti in boiling salted water until al dente; drain and return to the pot. Heat the other 3 tablespoons of oil in a large skillet and add the remaining garlic and all the vegetable mixture. Cook stirring gently, just to heat through. In a pan large enough to hold the pasta and the vegetables, melt the butter. Once melted, add the chicken broth, the cream, and the parmesan, cooking gently on and off heat till smooth. Add the spaghetti and toss quickly to blend. Add half the vegetable mixture and the reserved liquid from the tomatoes, tossing over very low heat. Add the remaining vegetables, and, if the suace seems too dry, about 1/4 cup more cream–but the sauce should not be soupy. Add the pine nuts and give the mixture a final toss. Place equal amounts of the pasta mixture in 4 or 8 shallow soup bowls, depending on whether this is to be an appetizer or a main dish. Spoon equal amounts of the tomato mixture over each portion. Serve immediately.
