SAUTEED VEGETABLES WITH PASTA RECIPES

PASTA AND VEGETABLE SAUTE RECIPE | ALLRECIPES

Pasta and Vegetable Saute Recipe | Allrecipes image

A colorful and tasty presentation.

Provided by ANGCHICK

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

½ cup olive oil
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, sliced
1 carrot, sliced
½ cup chopped green onions
2 cloves garlic, minced
1 (5.5 ounce) can baby corn, drained
1 (4.5 ounce) can mushrooms, drained
1 teaspoon dried parsley
¼ teaspoon garlic powder
salt and pepper to taste
2 tablespoons grated Parmesan cheese
1 pound uncooked pasta

Steps:

Heat olive oil in large saucepan. Add onion, peppers and carrot and saute until onion is golden. Stir in the scallions and minced garlic and saute for 2 minutes. Stir in the baby corn, mushroom and seasonings and heat through.
Toss the cooked pasta with the vegetables and top with parmesan cheese, if desired.

Nutrition Facts : Calories 505.4 calories, CarbohydrateContent 59.4 g, CholesterolContent 68 mg, FatContent 24.5 g, FiberContent 8.3 g, ProteinContent 12.6 g, SaturatedFatContent 3.7 g, SodiumContent 187.5 mg, SugarContent 5 g

ORZO PASTA WITH SAUTEED VEGETABLES RECIPE - FOOD.COM

Orzo Pasta With Sauteed Vegetables Recipe - Food.com image

You can serve this pasta dish hot or cold which ever you prefer. Moist and delicious it makes a great side dish with chicken, fish or any grilled meat.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

2 cups orzo pasta
4 cups canned chicken broth
1 large onion (finely diced)
2 celery ribs (finely diced)
1/2 green pepper (finely diced)
1/2 yellow pepper (finely diced)
1 zucchini (diced)
8 white mushrooms (sliced)
3 garlic cloves (minced)
2 tablespoons olive oil
2 cups cherry tomatoes (halved)
3/4 cup parmesan cheese (freshly grated)
1 lemon (juiced)
1 lemon (zests)
2 tablespoons olive oil
1/4 cup pasta water (reserved)
1 teaspoon sea salt
1/2 teaspoon pepper
1 teaspoon herbes de provence

Steps:

In large skillet saute all vegetables (except garlic) with olive oil until tender slightly golden. Add garlic saute for one more minute, reserve.
Bring chicken broth to a boil, add orzo pasta, cook for approximately 6 minutes or until al dente (soft but still with a bite left).
Drain pasta (reserve approximately 1/4 cup pasta water for later) and add to the sauted vegetables.
Mix in cheese, 2 tablespoons of olive oil, lemon juice and zests, salt, pepper and herbes de provence and finally mix in reserved pasta water, this will loosen the pasta and make it rich and creamy.
Serve cold or hot both ways are delicious.

Nutrition Facts : Calories 330.7, FatContent 11.7, SaturatedFatContent 3.1, CholesterolContent 9.5, SodiumContent 1237.3, CarbohydrateContent 42.2, FiberContent 4.2, SugarContent 4.1, ProteinContent 16.6

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