Indulge in a culinary symphony with our tantalizing Ziti Alfredo with Vegetables, a harmonious blend of flavors and textures that will captivate your taste buds. This delectable dish features tender ziti pasta, enveloped in a creamy and luscious Alfredo sauce, adorned with a vibrant array of vegetables. Each bite is an explosion of flavors, from the earthy sweetness of broccoli and bell peppers to the delicate crunch of zucchini. This recipe promises a satisfying and wholesome meal that caters to diverse dietary preferences, including vegetarian and gluten-free options. Explore variations such as the hearty Baked Ziti Alfredo with Vegetables, where layers of pasta, sauce, and vegetables are baked to golden perfection. For those seeking a lighter version, try the Ziti Alfredo with Roasted Vegetables, where vegetables are roasted to enhance their natural sweetness. If you prefer a creamy and decadent treat, the Creamy Ziti Alfredo with Spinach and Mushrooms will surely satisfy your cravings. Discover the perfect Ziti Alfredo with Vegetables recipe that suits your taste and dietary needs. Bon appétit!
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SPRING VEGETABLE FETTUCCINE ALFREDO
Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
- Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
- Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
- Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.
ZITI ALFREDO WITH VEGETABLES
Make and share this Ziti Alfredo With Vegetables recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, cook pasta according to package directions.
- In a small saucepan, saute onions and garlic in olive oil till browned.
- In a large saucepan, melt butter; add flour and stir.
- Slowly, add half and half and milk and simmer, stirring constantly, till thickened.
- Add cheese and seasonings; stir till cheese melts.
- Add tomatoes, spinach and onion mixture; heat through.
- Pour over warm pasta, toss and serve.
- Leftovers can be refrigerated and reheated in the microwave.
Nutrition Facts : Calories 273.2, Fat 9.6, SaturatedFat 4.7, Cholesterol 21.5, Sodium 329, Carbohydrate 34.6, Fiber 2.8, Sugar 6.8, Protein 12.9
BEST VEGETARIAN BAKED ZITI
This recipe is all you need to make an all-star vegetarian baked ziti with ricotta, marinara sauce, and a layer of bright veggies. Perfect weeknight baked pasta, and you can prepare it ahead and store in the fridge or freezer for later. See notes.
Provided by Suzy Karadsheh
Categories Entree
Time 55m
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees F.
- Bring a large pot of salted water to a boil. When ready, add the pasta and cook to al dante according to package. When ready, drain pasta but save about 1/2 cup cooking water.
- While the pasta is cooking , cook the vegetables. In a large skillet, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 3 minutes or so, tossing regularly, then add diced zucchini, bell pepper, and garlic. Raise heat to medium-high and cook for about 6 to 8 minutes, tossing regularly, until vegetables have softened and cooked through. Season with kosher salt, oregano and paprika. Sit aside till needed.
- In a mixing bowl, combine the ricotta, 1/4 cup grated Paremsan and 3 tbsp Mozzarella. Mix well. (If needed, add a drizzle of extra virgin olive oil to help mix the cheese)
- Once the pasta has been cooked and drained, bring it back to the cooking pot. Add 1/2 of the marinara sauce and starchy cooking water you reserved (1/2 cup). Mix well to coat the pasta with the sauce. Fold in the ricotta cheese filling. Mix again to combine, but leave some big "pockets" of the cheese mixture.
- Grab a 9 1/2" x 13" casserole dish. Pour a little marinara sauce to the bottom of the dish, spread. Spread half the pasta. Now add the cooked vegetables and some of the torn basil on top and spread well across the pasta layer. Sprinkle a little bit of shredded mozzarella on top (leave more mozzarella for very top layer.) Add remaining pasta. Spread remaining marinara sauce on top and add remaining mozzarella cheese and Parmesan cheese.
- Place the casserole dish on the middle rack of your heated oven. Bake uncovered for 30 minutes or so. Remove from heat and let rest about 10 to 15 minutes before cutting through. garnish with fresh basil.
Nutrition Facts : ServingSize 1 piece, Calories 299 calories, Sugar 7.6 g, Sodium 681.9 mg, Fat 8.6 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 40.3 g, Fiber 3.9 g, Protein 14.9 g, Cholesterol 18.9 mg
BAKED ZITI ALFREDO WITH CAJUN CHICKEN
To me this is the ultimate comfort food. The spiciness of the chicken is complemented by the smooth creaminess of the Alfredo sauce. Delicious with a nice glass of white wine.
Provided by Taunte Sara
Categories Pasta Main Dishes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
- While the pasta is cooking, heat oil in a large skillet over medium to medium-high heat. Add chicken, Cajun seasoning, and salt. Saute until chicken is cooked through and beginning to caramelize, about 10 minutes. Add bell peppers, onion, and 1/2 of the garlic; cook until tender, 5 to 7 minutes. Add tomatoes and bring to a simmer.
- Meanwhile, melt butter in a saucepan over medium heat. Add remaining garlic and saute until fragrant, about 1 minute. Add flour; cook and stir for 1 minute. Slowly whisk in 1 1/2 cups milk and bring to a gentle boil. Stir in 1/2 cup Parmesan cheese, salt, and pepper. Add more Parmesan to thicken or more milk to thin to your liking.
- Add cooked pasta to the chicken mixture; toss to coat. Transfer to a deep casserole dish. Pour cheese sauce over the pasta mixture and top with mozzarella cheese.
- Bake in the preheated oven until the top is golden and bubbly, about 15 minutes.
Nutrition Facts : Calories 483.8 calories, Carbohydrate 53.1 g, Cholesterol 70.4 mg, Fat 15.4 g, Fiber 3.7 g, Protein 32 g, SaturatedFat 6.8 g, Sodium 790.5 mg, Sugar 7.2 g
TOMATO-ALFREDO BAKED ZITI
Tomato and Alfredo sauces make this easy ground beef-and-pasta bake doubly delicious - and it all comes together in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 12-inch skillet, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; add garlic, and cook about 1 minute or until fragrant. Drain; return meat mixture to skillet. Over medium-low heat, stir in Italian seasoning, pepper flakes and salt. Add tomatoes, cooked pasta and 1/2 cup of the Parmesan cheese; cook 2 to 3 minutes, stirring constantly, until completely blended and heated through. Spoon mixture into baking dish; sprinkle with mozzarella cheese. Top with Alfredo sauce and remaining 1/2 cup shredded Parmesan cheese.
- Bake 30 to 35 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 600, Carbohydrate 52 g, Cholesterol 105 mg, Fat 4, Fiber 3 g, Protein 29 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 3 g, TransFat 1 g
ZITI ALFREDO
this recipe is oh so good :p i got it from my friends mom;; she used to make it on late saturday nights & lets just say there were no left overs haha[: ...so qucik & easy
Provided by leenielt3
Categories European
Time 10m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a medium, non-stick saucepan over medium heat.
- Add cream cheese and garlic powder, stirring with wire whisk until smooth.
- Add milk, a little at a time, whisking to smooth out lumps.
- Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency.
- Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
- ENJOY.
BAKED ZITI WITH ALFEDO SAUCE
This is a typical baked ziti recipe but with a touch of alfredo sauce! I often use a meat sauce for added flavor!
Provided by Cheri Lee
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
- Mix In a medium bowl, mix ziti, ricotta cheese, 1 cup mozzarella cheese, 1 cup cheddar cheese, egg and 1 ½-2 cups spaghetti sauce.
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by remaining mozzarella cheese and Parmesan cheese.
- Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.
Nutrition Facts : Calories 635.1, Fat 24.1, SaturatedFat 12.9, Cholesterol 108.6, Sodium 860.4, Carbohydrate 71.5, Fiber 2.8, Sugar 10.9, Protein 31.6
Tips:
- For a richer sauce, use heavy cream instead of milk.
- Add a pinch of nutmeg or black pepper to the sauce for extra flavor.
- Use a variety of vegetables in your Alfredo sauce, such as broccoli, zucchini, and mushrooms.
- Cook the pasta al dente, so that it still has a slight bite to it.
- Serve the Ziti Alfredo with a sprinkle of grated Parmesan cheese and a side of garlic bread.
Conclusion:
Ziti Alfredo with Vegetables is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. The creamy Alfredo sauce is made with milk, butter, and Parmesan cheese, and the vegetables add a pop of color and flavor. This dish is sure to please everyone at the table.
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