Best 2 SautÉed Vegetables And Pasta Recipes

Indulge in a culinary journey with our diverse collection of sautéed vegetable and pasta recipes, promising a symphony of flavors and textures. From the classic Sautéed Vegetables and Pasta with Garlic and Olive Oil, where simplicity meets perfection, to the vibrant Sautéed Vegetables and Pasta with Sun-Dried Tomatoes and Pesto, each dish is a testament to the versatility of this culinary duo.

Discover the tantalizing Sautéed Vegetables and Pasta with Lemon and Herbs, where bright citrus notes dance with aromatic herbs, and the hearty Sautéed Vegetables and Pasta with Sausage and Peppers, a robust and flavorful fiesta. For a touch of Asian inspiration, embark on a culinary adventure with Sautéed Vegetables and Pasta with Soy Sauce and Ginger, where umami-rich flavors take center stage.

Each recipe offers a unique culinary narrative, catering to diverse preferences and dietary needs. Whether you seek a quick and easy weeknight meal or a showstopping dish for special occasions, our sautéed vegetable and pasta recipes promise to delight your taste buds and leave you craving more. So, prepare to embark on a culinary adventure, where fresh vegetables, delectable pasta, and aromatic seasonings unite to create unforgettable meals.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA SPIRALS WITH SAUTEED VEGETABLES, OLIVES AND SMOKED MOZZARELLA

Pasta Spirals with Sauteed Vegetables, Olives and Smoked Mozzarella image

Provided by Robin Miller : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 18

Ingredients

16 ounces rotelle or fusilli pasta
1 tablespoon olive oil
4 scallions, chopped (green and white parts)
2 cloves garlic, minced
2 to 3 carrots, chopped
2 cups broccoli florets
Salt and ground black pepper
1 cup reduced-sodium vegetable or chicken broth
1 (14-ounce) can diced tomatoes
2 cups snow peas, ends trimmed
1 cup Sauteed Wild Mushrooms, recipe follows
1/2 cup Greek olives
1/2 cup cubed smoked mozzarella cheese
2 teaspoons olive oil
2 cloves garlic, minced
6 cups mixed wild mushrooms
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
Salt and ground black pepper

Steps:

Cook pasta according to package directions. Drain and transfer to a large bowl. Meanwhile, heat oil in a large skillet over medium heat. Add scallions and garlic and saute 1 minute. Add carrots and broccoli and saute 5 minutes, until vegetables are tender. Add 1/2 teaspoon each salt and black pepper and stir to coat. Add broth, tomatoes, snow peas, and mushrooms and bring to a simmer. Pour sauce over cooked pasta and toss to combine. Top with olives and smoked mozzarella cheese just before serving.
Heat oil in large skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and cook 3 to 5 minutes, until tender. Stir in thyme and cook 1 minute to heat through. Season with salt and black pepper.

SAUTÉED VEGETABLES AND PASTA

SAUTÉED VEGETABLES AND PASTA image

Categories Pasta Sauté Vegetarian Quick & Easy Healthy

Yield 4-6 people

Number Of Ingredients 11

Ingredients

4 cups dry pasta (rotini, farfalle, shells, penne, etc. - something chunky, preferably whole wheat/grain)
3 tbsp + 6 tbsp extra virgin olive oil, separated
2 large shallots (or 1 medium onion), chopped
5-8 cloves garlic, minced or pressed
2 cups fresh broccoli florets (or 3 cups rapini), coarsely chopped
1 medium zucchini, quartered and sliced
3 oz (3 tbsp) sundried tomatoes, chopped
4 cups fresh spinach, coarsely chopped
1/2 cup fresh basil, chopped
Salt and pepper, to taste
1/4 cup parmesan or romano cheese, grated

Steps:

Fill a large saucepan or medium stockpot half full with water. Add a dash of salt and olive oil (optional). Bring to a boil. Add pasta. Cook pasta until approximately 8-10 minutes, or to preferred tenderness. Drain and set aside. In a large skillet or sauté pan, heat 3 tbsp oil over medium-low heat. Add shallots and garlic. Cook until shallots are translucent, about 5 minutes, stirring frequently. Stir in sundried tomatoes and cook for an additional minute. Pour in half of the remaining olive oil. Add the broccoli and zucchini. Cook for an additional 5 minutes, or until the broccoli is just cooked. Add spinach and cook stirring until spinach is wilted, about 2-3 minutes. Add basil and the remainder of oil, and cook for 1-2 minutes. Stir cooked pasta, salt, and pepper in with vegetables. Remove from heat. Separate into pasta serving bowls. (This should make 4 servings if no accompanying dishes are being served, 6 with sides.) Sprinkle with 1-2 tbsp cheese per serving.

Tips:

Choose fresh, high-quality vegetables. This will make a big difference in the taste of your dish.
Cut your vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the pan. If you add too many vegetables at once, they will steam instead of sauté.
Use a high-quality olive oil. This will help to bring out the flavor of the vegetables.
Season your vegetables well. Salt, pepper, and garlic powder are all good choices.
Don't overcook your vegetables. They should be tender-crisp, not mushy.
Serve your sautéed vegetables immediately. They are best when they are fresh out of the pan.

Conclusion:

Sautéed vegetables and pasta is a quick, easy, and delicious meal that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it can be easily customized to your liking. With a few simple tips, you can make a sautéed vegetables and pasta dish that is sure to impress your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »