SAUCE FOR VEGETABLES AND PASTA RECIPES

Name: Pasta and Veggies in Garlic Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 12 ounces uncooked penne pasta; 6 garlic cloves, minced; 1/4 teaspoon crushed red pepper flakes, optional; 2 tablespoons olive oil; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 2 medium tomatoes, seeded and cut into 1/2-inch pieces; 1 package (9 ounces) fresh baby spinach; 1/4 teaspoon salt; 1/4 cup grated Parmesan cheese

PASTA AND VEGGIES IN GARLIC SAUCE RECIPE: HOW TO MAKE IT

Pasta and Veggies in Garlic Sauce Recipe: How to Make It image

Big garlic flavor and a little heat from red pepper flakes help perk up this fresh-tasting pasta dish recommended by Doris Heath of Franklin, North Carolina.

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

12 ounces uncooked penne pasta
6 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, optional
2 tablespoons olive oil
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 medium tomatoes, seeded and cut into 1/2-inch pieces
1 package (9 ounces) fresh baby spinach
1/4 teaspoon salt
1/4 cup grated Parmesan cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add garbanzo beans and tomatoes; cook and stir for 2 minutes. Add spinach and salt; cook and stir until spinach is wilted. , Drain pasta; add to vegetable mixture. Sprinkle with Parmesan cheese; toss to coat.

Nutrition Facts : Calories 370 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 432mg sodium, CarbohydrateContent 62g carbohydrate (0 sugars, FiberContent 6g fiber), ProteinContent 15g protein. Diabetic Exchanges 3-1/2 starch

VEGETABLE PASTA SAUCE RECIPE: HOW TO MAKE IT

Vegetable Pasta Sauce Recipe: How to Make It image

A cousin of mine in Minnesota was the first one in our family to make this meatless spaghetti sauce. She passed down the recipe to various relatives over the years, and it’s become a mainstay in my family. With its veggies and great garlic and herb flavor, you don’t miss the meat in this thick sauce.

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 12-14 servings.

Number Of Ingredients 17

Ingredients

1 large onion, chopped
1 large green pepper, chopped
2 celery ribs, chopped
2 tablespoons olive oil
1 can (6 ounces) pitted ripe olives, drained and sliced
6 garlic cloves, minced
4 teaspoons beef bouillon granules
1 cup hot water
2 cans (15 ounces each) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 jar (6 ounces) sliced mushrooms, drained
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon salt, optional
1/2 teaspoon pepper
Hot cooked pasta

Steps:

In a Dutch oven, saute the onion, green pepper and celery in oil until vegetables are tender. Add olives and garlic; cook 1 minute longer. , Dissolve bouillon in hot water; add to vegetable mixture. Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, basil, oregano, salt if desired and pepper. , Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with pasta.

Nutrition Facts : Calories 77 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 631mg sodium, CarbohydrateContent 11g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 2g protein.

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