pasta with vegetables

Pasta all’Ortolana (Pasta with Vegetables), is a tasty and simple Italian vegetarian recipe. It’s a very quick preparation, perfect for any occasion. Cook the pasta “al dente” and then dress it with a mix of seasonal vegetables previously stewed with extra virgin olive oil and tomato passata. A mix of garden flavors that results in a fragrant and delicious pasta recipe.We used onion, peppers, carrots, zucchini and eggplant. Of course you can choose or add other vegetables according to your taste or according to the season.

Pasta all’Ortolana | Italian Pasta with Vegetables

360 g (3 1/2 cups) of durum wheat pasta

onion

bell pepper

eggplant

carrot

zucchini

Tomato Passata

hot chilli pepper (optional)

garlic

coarse salt to cook the pasta

salt

Extra Virgin Olive Oil

Cut the vegetables

Cut onion, bell pepper, eggplant, carrot and zucchini into small pieces. Put all the vegetables in a pan and add the extra virgin olive oil, the garlic clove and a pinch of salt to taste. Stir with a wooden spoon and simmer for 5 minutes.

Add tomato passata and cook

Add the tomato passata and cook for about 15 minutes on low heat, with a lid on.

Cook pasta and serve

Bring plenty of salted water to a boil to cook the pasta. When the water boils, add the pasta of your choice. When ready, drain and put in a serving bowl with the Ortolana sauce, mixing well to combine the vegetables with the pasta. Serve

This is an Italian nonna-style broccoli pasta, inspired by my grandmother. To make it, cook fresh broccoli (tender stems and florets) with garlic and olive oil in a skillet until it practically melts into a creamy, unbelievably tasty sauce. Seasoned with lemon zest, parsley and plenty of Parmesan cheese, it&#39;s rustic pasta dinner you won&#39;t forget!

Broccoli Pasta with Parmesan Sauce (Nonna-Style)

broccoli (about 1 bunch)

Kosher salt

extra virgin olive oil

garlic (thinly sliced)

¼-½ teaspoon crushed red pepper (to taste)

pasta

butter

Parmesan cheese (plus more for serving)

parsley

lemon zest

Trim off the bottom 2-3 inches of the broccoli stems, depending on how dry or fibrous they are (disgard or add to your compost). Slice off and separate the green stem from the florets. Cut the stem into approximately 1-inch pieces, and break or slice the florets into bite-size pieces.

Bring 4-6 quarts of water to a boil in a large pot. Add 2-3 tablespoons kosher salt, until it tastes pleasantly salty — this helps to season the broccoli and pasta from the inside out.

Drop the broccoli pieces into the boiling water and cook for one minute. Scoop the broccoli out with a slotted spoon, transferring it into a colander set over a bowl to help it drain. Scoop out 1 cup of the boiling water into a small bowl. Keep the pot covered on a low boil until you&#39;re ready to cook the pasta.

Add the olive oil, garlic and red pepper to a skillet or saute pan that&#39;s large enough to hold the broccoli and sauce, 10-12-inches in diameter. Cook over medium-high heat until the garlic smells fragrant, 1-2 minutes, but don&#39;t brown it. Stir in the broccoli, ½ teaspoon salt and the reserved cup of water.

Cover the pan, reduce the heat to medium and cook 15-20 minutes. The broccoli should be soft enough to squish with a spatula. Mash some of the pieces against the side of the pan to make a creamier sauce.

Meanwhile, cook the pasta until al dente, following the package directions. Scoop out and reserve ½ cup of the pasta cooking water. Drain the pasta and add to the skillet with the grated Parmesan, parsley and lemon zest. Stir until the pasta is coated with the sauce (you can dribble in some of the pasta water a tablespoon at a time if the sauce looks dry). Serve right away, with more Parmesan cheese sprinkled over.

A splash of white wine blends all the flavors so well,  you'd be Very tempted to add some chicken tenders to Realy bring a whole meal to life And full circle as an outstanding family dinner your " customers " Will ask for again and again ! ! ! 
   Executive Cef : Jamie H

My Sicilian grandmother and mother made almost this exact same recipe but with spaghetti. Then there was a similar pasta version that had boiled broccoli, but was baked with ricotta and mozzarella cheese. I've taken to frying the broccoli in both versions.

https://content.jwplatform.com/videos/ekEzSTl4.mp4

Italian nonna-style broccoli pasta with lemon and Parmesan sauce!

Savory Broccoli Pasta

The flavors of a fall harvest in a cozy pasta dish. Roasted butternut squash and red onion, seasoned tempeh crumbles, and sautéed kale tossed with chewy orecchiette pasta and an easy balsamic broth that brings it all together. Easy enough for a weeknight, fancy enough for entertaining. Inspired by Fall Weeknight Pasta by Food 52.

Fall Roasted Vegetable Pasta

butternut squash (bite size)

olive oil (divided)

salt (plus more for salting pasta water)

black pepper (divided))

orecchiette pasta (or

tempeh (diced (gluten free, if desired))

tamari

Italian seasoning

garlic (minced)

kale leaves (chopped small (stems removed))

vegetable broth (plus more if needed)

balsamic vinegar

maple syrup

pecans (toasted, if deisred)

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.

Toss the cubed butternut squash and sliced red onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread out into one even layer on the prepared baking sheet and bake 30 to 35 minutes, stirring half way through, until tender.

Meanwhile, cook the pasta to al dente according to pasta directions, making sure to salt the pasta cooking water well.

Meanwhile, heat 2 tablespoons of oil and the tamari in a large deep skillet over medium heat. Add the Italian seasoning, 1/4 teaspoon black pepper, and diced tempeh. Sauté 7 to 8 minutes, stirring every couple of minutes, until brown and crispy on the edges. Add the garlic and kale and sauté 1 to 2 to minutes to soften.

When the pasta and squash/onions are done add them to the skillet with the tempeh and kale and stir to combine. Add the vegetable broth, balsamic vinegar, and pure maple syrup. Stir well. Add another splash or two of vegetable broth the pasta seems dry. Stir in the chopped pecans

Serve hot with an extra drizzle of balsamic and fresh cracked black pepper.

Hi Jenn! Made this again last night and am again astonished how delicious it is! Both hubby and I were raving! It is the comfort food that is gonna get us through these crazy times!

Hope you and your family are doing well.

Happy Holidays,
Chris-

Delish!  I made exactly as written, except (I know, I know, I'm sorry), I added some mushrooms because I had them and they *needed* to be used.  They added a nice touch.  I threw them in on the baking sheet, but next time I'll slice them and put them in with the tempeh and kale.  I scooped the Orecchiette from the cooking pot into the skillet because the skillet looked a tad dry.  The pasta water was perfect (in addition to the veggie stock), to cream it up a bit. This recipe will stay in rotation!  My mind is already figuring numerous things to swap in depending on what is in the fridge.  Beet greens?  Yam?  Carrots?  The possibilities are endless!!  THANK YOU!

For some reason the stars are not lighting up for me, but believe me the stars were lit up last night! This dish is everything you said it would be, delish and cozy on a cool autumn evening. I pretty much followed it to the letter, but used spices I had to make my own italian seasoning, used low sodium soy sauce instead of tamari and used less oil. 

Recipe makes a ton so we have plenty of leftovers for tonight and I am sure it will be just as good or better leftover. 

Oh, and for dessert, we had the date nut bread :)

I love your recipes Jenn. 

Going plant based has never been easier :)

This Creamy Mushroom and Asparagus Chicken Penne is a rich, flavorful dish that combines tender chicken, earthy mushrooms, and crisp asparagus in a velvety cream sauce. Perfect for a weeknight dinner or a special occasion, it's a comforting and satisfying meal everyone will love.

Creamy Mushroom and Asparagus Chicken Penne

olive oil

chicken breasts, cut into bite-sized pieces

Salt and pepper,

mushrooms, sliced (white

asparagus,

garlic,

chicken broth

heavy cream

Parmesan cheese

penne pasta

tbsp fresh parsley, chopped (for garnish)

Cook the Pasta

Cook the penne pasta according to package instructions until al dente. Drain and set aside.

Cook the Chicken

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken with salt and pepper, then add to the skillet. Cook for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.

Sauté the Vegetables

In the same skillet, add the remaining tablespoon of olive oil. Add the mushrooms and asparagus. Sauté for about 4-5 minutes, until the mushrooms are soft and the asparagus is tender-crisp. Add the garlic and cook for another 1-2 minutes, until fragrant.

Make the Cream Sauce

Pour in the chicken broth and bring to a simmer. Let it cook for 2-3 minutes, scraping up any bits from the bottom of the skillet. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Cook, stirring occasionally, until the sauce thickens, about 3-5 minutes.

Combine the Pasta and Chicken

Return the cooked chicken to the skillet. Add the cooked penne pasta and toss to coat the pasta and chicken in the creamy sauce. Adjust seasoning with additional salt and pepper if needed.

Serve

Garnish with fresh parsley and serve immediately.

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Top 4 pasta with vegetables recipes from across the web

The most viewed pasta with vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pasta all’Ortolana | Italian Pasta ...

Broccoli Pasta with Parmesan Sauce ...

Fall Roasted Vegetable Pasta

Creamy Mushroom and Asparagus Chick...

The most viewed pasta with vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine