Best 4 Marinated Balsamic Pasta And Vegetables Recipes
**Marinated Balsamic Pasta and Vegetables: A Culinary Symphony of Flavors**
Embark on a culinary journey with our marinated balsamic pasta and vegetables, a delectable dish that harmonizes the vibrant flavors of fresh vegetables, tender pasta, and a tangy balsamic marinade. This symphony of flavors is sure to tantalize your taste buds and leave you craving more. Indulge in a delightful medley of crisp bell peppers, succulent zucchini, juicy tomatoes, and aromatic basil, all marinated in a savory blend of balsamic vinegar, olive oil, garlic, and herbs. The marinade infuses each vegetable with a burst of flavor, creating a delightful contrast to the al dente pasta. Whether you're a seasoned chef or a culinary novice, this recipe is easy to follow and promises a rewarding dining experience. So, gather your ingredients, fire up your stove, and let's embark on a culinary adventure that will leave your taste buds dancing with joy.
EASY PASTA PRIMAVERA RECIPE
Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees F.
- Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
- Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
- While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
- Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
- Sprinkle Parmesan cheese and serve immediately.
Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 g, ServingSize 1 serving
BALSAMIC-MARINATED VEGETABLES
I need to buy balsamic vinegar by the gallon, it is wonderful. This is a nice refreshing salad for summer cookouts. It was printed in the summer medical booklet DH's prescription service publishes. Hope you enjoy it.
Provided by PaulaG
Categories Cauliflower
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the vegetables in a large glass or ceramic bowl.
- Mix dressing ingredients and pour over vegetables.
- Stir well, cover and refrigerate for 6 to 24 hours, stirring occasionally.
- Cooking time reflects time to marinate vegetables.
MARINATED VEGETABLE MEDLEY
This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.
Provided by Paula
Categories Salad Vegetable Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
- In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.
Nutrition Facts : Calories 208 calories, Carbohydrate 9.8 g, Fat 18.3 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 607 mg, Sugar 2.2 g
MARINATED BALSAMIC PASTA AND VEGETABLES
Number Of Ingredients 12
Steps:
- Cook pasta as directed on package drain. Rinse with cold water drain. Place beans and pearl onions in 1 inch water in 2-quart saucepan. Heat to boiling reduce heat. Simmer uncovered 10 to 15 minutes or until crisp-tender drain. Immediately rinse with cold water drain. Mix remaining ingredients. Place pasta, beans and onions and peppers in 8x8 inch-baking dish, keeping each item separate. Pour dressing mixture over pasta and vegetables. Cover and refrigerate at least 3 hours but no longer than 8 hours, spooning marinade over mixture occasionally. Remove pasta and vegetables from marinade with slotted spoon discard marinade. Arrange pasta and vegetables on shallow serving platter. Serve with toothpicks.1 Serving: Calories 65 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 10mg Carbohydrate 13g (Dietary Fiber 1g) Protein 2g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose the Right Pasta: Opt for a short pasta shape like penne, rotini, or fusilli that will hold the marinade and vegetables well.
- Marinate the Vegetables: Marinating the vegetables in the balsamic vinegar mixture enhances their flavor and adds a delightful tanginess.
- Use Quality Balsamic Vinegar: Invest in a good quality balsamic vinegar for the marinade. A higher-quality vinegar will provide a richer and more complex flavor.
- Roast the Vegetables: Roasting the vegetables intensifies their natural sweetness and gives them a slightly caramelized texture.
- Cook the Pasta Al Dente: Cook the pasta until it is al dente, or slightly firm to the bite. This will prevent it from becoming overcooked and mushy when combined with the vegetables.
- Toss Everything Together: Combine the roasted vegetables, marinated pasta, and remaining marinade in a large bowl and toss to coat evenly.
- Serve Warm or Cold: This dish can be served warm or cold, making it a versatile option for various occasions.
Conclusion:
Marinated balsamic pasta and vegetables offer a delightful combination of flavors and textures. The tangy balsamic marinade, succulent roasted vegetables, and al dente pasta come together to create a satisfying and nutritious meal. Whether served warm or cold, this dish is sure to impress your taste buds and leave you craving more. Experiment with different types of vegetables and balsamic vinegars to create your own unique variations of this delicious pasta recipe.
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