Garden Vegetable Pasta recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Pasta types
This is a great summer pasta, which is light and incredibly tasty. Pasta is cooked with broccoli, carrots and peas, before being served with grated Parmesan cheese.
93 people made this
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 185g broccoli florets
- 1 medium carrot, julienned
- 475ml vegetable stock
- 225g penne pasta
- 75g frozen peas
- 40g freshly grated Parmesan cheese
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Heat the olive oil and garlic in a large frying pan over medium heat. When garlic is tender, remove from frying pan and set aside. Place the broccoli and carrot in the frying pan and cook 2 minutes, just until heated through.
- In a pot, bring the vegetable stock to the boil. Stir in the penne and heated crushed garlic clove. Cook for 5 minutes or until pasta is almost al dente. Remove and discard garlic clove.
- Transfer the partially cooked pasta and stock to the frying pan. Mix in the peas. Cover frying pan and continue cooking 10 minutes over medium heat or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(96)
Reviews in English (70)
This was wonderfully delicious & simple! I didn't have a few ingredients so I made some substitutions. I used chicken broth instead of vegetable & I used angel hair pasta instea of penne. I also didn't have the parmesan, but it was delicious without it. I finished with a drizzle of extra virgin olive oil & a pinch of garlic salt. It was great!-08 Apr 2006
If you don't have fresh veggies follow the recipe and add a package of frozen Italian mixed veggie to the recipe, but make sure you blanch them first or pop them in the oven and roast them for a little while.-27 Jun 2006
Plan your meals, build your digital pantry, save recipes, and more!
- 1 tablespoon oil
- 1 medium yellow squash, chopped
- 1 medium zucchini, chopped
- 1 cup sliced mushrooms
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup water
- 2 teaspoons McCormick® Basil Leaves
- 1 1/2 teaspoons McCormick® Garlic Powder
- 1 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon McCormick® Ground Pepper Black
- 3 cups uncooked rigatoni Substitutions available
Vegetable Pasta Recipe Variations
You’ll love this recipe as written, but it’s also a great one to play with. Feel free to use what you have on hand or whatever looks best at the farmers market. Here are some of my favorite variations:
- Switch the veggies. Nearly any late summer veggie works well in this roasted vegetable pasta. Replace some of the summer squash with eggplant or bell peppers, swap the carrots for green beans, or add broccoli, cauliflower, fennel, or corn.
- Grill the veggies. Too hot to turn the oven on? This vegetable pasta is just as good when you cook the veggies on the grill.
- Swap the cheese, or skip it. If you don’t have feta on hand, use shaved Parmesan cheese or crumbled goat cheese in its place. To make this recipe vegan, skip the cheese, or add a spoonful of capers instead.
- Add some crunch. Toss in a handful of toasted pine nuts or roasted chickpeas.
- Up the herbs. In addition to fresh basil, top the pasta with dollops of pesto.
Let me know what variations you try!
How To Make Pasta with Zucchini and Veggies
- First, cook the pasta in a pot of salted water.
- While the pasta cooks, saute the garlic in olive oil over low heat. We want the oil to get infused with the flavor of garlic so low heat is a must.
- Turn the heat to medium-high and saute the onions, bell peppers, zucchini and squash. Add the seasonings and cook until the onions become soft and translucent. The veggies will only be partially cooked at this point.
- Add the tomatoes, olives, capers and red pepper flakes. Combine and allow to cook for about 5 -7 minutes.
- Drain the pasta and reserve some of the cooking pasta water.
- Return the drained pasta to the cooking pot and add the veggie mixture, a bit of the pasta water and fresh basil. Toss and sprinkle with Parmesan cheese.
Summer Vegetable Pasta Recipe from Excess Garden Vegetables
Not only is vegetable pasta healthy, but also it’s a great way to use a variety of vegetables either from the garden or leftover in the fridge.
My mom and I spent the last few months, coming up with 12 recipes that feature local, seasonal food. We put those recipes in a calendar to give people ideas to cook each month with seasonal produce. To inspire people in Oklahoma to try more local food, we developed a month by month recipe calendar that features local, seasonal produce in unique ways. Check it out!
In addition to those 12 recipes, we also made Grilled Peaches, Blueberry Crumble, Breakfast Casserole and in this post we’ll share Summer Vegetable Pasta Recipe.
How to Avoid Over Planting
If you want to avoid all the work of handling extra produce, it’s best to avoid over planting all together. Below is a list of guidelines to follow when deciding how many seeds to plant per person. These numbers can be adjusted depending on your personal tastes. And if you’re interested in succession planting, then you can plant these numbers for each round of growing time.
- 20 Peas
- 20 Pole Beans
- 15 Carrots
- 10 Beets
- 7 Radishes
- 6 Corn
- 4 Sweet Peppers
- 4 Tomatoes
- 4 Lettuce/Spinach
- 1-2 Zucchini/Squash
Using Excess Garden Vegetables
No matter how long you’ve been gardening, there will come a time that you grow too much of any given produce. Fruit trees, peppers, tomatoes, squash, cucumbers are especially prolific. What do you do with that produce? Throw it away? Compost it? Donate? The best thing to do, if you don’t donate, is to get creative and find different ways to use them up.
Canning is another way to enjoy off-season produce. Canning vegetables and fruits includes packing fruits and vegetables in a glass jar and sealing them with lids to prohibit bacteria growth. Scan your grocery stores for inspiration for all the canning possibilities.
Broccoli, cauliflower, spinach, onions, peas, squash, carrots, corn, artichokes, eggplant, mushrooms, and brussels sprouts all freeze well. It’s a good idea to blanch the produce first before placing it into airtight reusable silicon freezer bags. It’s best to label each bag with its contents and freeze date. Consume the oldest frozen food first to avoid waste from freezer burn, Freezer burn can start as soon as three months even with proper preparation.
Other than donating, getting creative and avoiding over planting, compost is the best thing you can do with leftover vegetables. Composting has incredible benefits for your garden. Even produce that is overripe, spoiled, moldy, bruised, or nibbled on by garden pests is perfect for any compost pile.
Composting is super easy and doesn’t require a sophisticated set up. If you’re interested in composting, but don’t know where to start, subscribe for access to a free quiz and find the best composting option for you.
How to Use Excess Cucumbers
Cucumber plants are prolific growers when they’re in their prime. If you or your family doesn’t like cucumbers, making pickles is a great alternative. Learn how to make pickles with extra cucumbers.
If pickles aren’t your thing, check out these 16 ways to use excess cucumbers.
How to Use Excess Tomatoes
Tomatoes are another prolific plant that can be overwhelming when you’re trying to find ways to use them up before they spoil. Here is 25 ways to use all those extra homegrown tomatoes.
How to Use Extra Hot Peppers
At certain times of the year, hot peppers grow like crazy. You can only eat them plain so many times before your mouth sets on fire, so here are 9 other ways to use hot peppers.
How to Use Leftover Vegetables
Edible Math Activities
Use leftover vegetables with this is a kid-friendly activity to use as a teaching tool. Kids can learn more about names of different kinds of foods, counting, colors, tastes, smells.
Thousands of pumpkins are bought for a variety of activities including painting, carving, using the insides for recipes. But what happens to the remainder of the pumpkin, once we use what we want? This post shows a variety of ways to use the entire pumpkin.
Cooking Garden Vegetable Recipes
As I mentioned, finding new recipes is a great way to try new food and use up excess vegetables.
This summer veggie pasta is one way to mix your favorite veggies into one tasty dish.
- 8 ounces dried whole wheat penne pasta (2 3/4 cups)
- 2 ½ cups cauliflower florets (1/2 medium head)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 mediums carrots, sliced
- 1 stalk celery, chopped
- 12 ounces kale, stems removed, leaves torn (12 cups)
- ½ cup frozen peas
- ½ cup frozen whole kernel corn
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup fat-free milk
- 4 ounces extra-sharp cheddar cheese, shredded (1 cup)
- 2 tablespoons finely shredded or grated Parmesan cheese
Preheat oven to 350°F. In a large Dutch oven cook pasta according to package directions add cauliflower during the last 4 minutes of cooking. Drain rinse. Set aside.
In the same Dutch oven cook onion and garlic in hot oil over medium heat for 2 minutes. Add carrots and celery cook just until carrots are tender. Add kale cook just until wilted. Stir in pasta mixture, peas, and corn.
For cheese sauce, in a small saucepan melt butter stir in flour, salt, and pepper. Add milk all at once cook and stir until thickened and bubbly. Reduce heat add cheddar cheese. Cook and stir until melted. Stir sauce into pasta and vegetables. Transfer to a 2 1/2-quart casserole. Bake, covered, for 35 minutes. Uncover sprinkle with Parmesan. Bake 5 minutes more.
Be the first to review this recipe
You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
© 2021 Condé Nast. All rights reserved.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.
Gluten Free Living – 2014
Garden Vegetable Pasta Bake is SOOOO wonderful! I was really hungry for some kind of Italian dish with pasta a few weeks ago. I wanted to use gluten free noodles and I wanted a recipe that I had all the ingredients on hand already, plus I wanted it to be as clean eating as possible. Well, I found one!
This lovely pasta dish has mushrooms, onions, garlic, bell peppers and carrots for the veggies. It has ground beef for the meat, tomato puree and spaghetti sauce for the binding ingredients, and parmesan and mozzarella cheeses to make it ooey, gooey and delicious! Throw in a few tasty seasonings and this recipe is an excellent choice for any day of the week.
I found Garden Vegetable Pasta Bake on All Recipes, posted there by Contadina. While they use chicken sausage (which I’m sure is wonderful), I only had ground beef on hand so that’s what I used. For those of you who are hunters I believe ground venison would also work, along with Italian sausage or ground turkey. One of the best gluten free pastas available these days is made by Ronzoni. I highly recommend it over other brands.
I’m sure other veggies like leeks, fennel, squash and even green beans would work wonderfully in this recipe. Especially if you are trying to lighten it up and add more veggies.
If you’re looking for a fairly quick and easy main dish to serve your family, then Garden Vegetable Pasta Bake should be on your radar. If you don’t have gluten intolerance, you can use regular pasta and almost any shape will work, although I personally prefer the smaller ones rather than spaghetti, linguini or angel hair.
I think you’ll find Garden Vegetable Pasta Bake is a great recipe to make for company, too. Everyone will enjoy the delicious flavors of this entree. On top of that, Garden Vegetable Pasta Bake is kid-friendly and doesn’t cost you an arm and a leg to bake!
Garden Vegetable Pasta Bake is a delicious main dish pasta entree.
This kid-friendly dish is quick and easy to make.
Garden Vegetable Pasta Bake is a great entree to serve company since this makes about 8-10 large servings.
If you enjoy cheesy Italian entrees, you’ve got to give Garden Vegetable Pasta Bake a try.
I used these ingredients. Since I made this recipe several years ago, Ronzoni has come out with a terrific gluten free pasta. I highly recommend using their brand for gluten free pasta substitutions.
Brown lean ground beef. Drain.
Add onions, garlic, bell peppers, carrots, mushrooms and basil.
Stir ingredients to combine and saute, covered with lid, until carrots are fork tender, about 10 minutes.
Cook gluten free pasta according to package directions. Drain and set aside. Add tomato puree, spaghetti sauce, parsley, and cooked, drained gluten free noodles to the beef mixture.
Stir to combine and heat through.
Pour into a greased 9吉″ baking dish.
Sprinkle with parmesan cheese. Cover with foil.
Bake 25-30 minutes at 350. Remove foil.
Sprinkle with mozzarella cheese and bake 5 minutes longer.
Garden Vegetable Pasta Bake is a great dish to serve when you don’t want to make a lot of side dishes. It’s a one dish meal!
We used gluten free noodles to make Garden Vegetable Pasta Bake so this dish is gluten free.
Garnish individual servings of Garden Vegetable Pasta Bake with extra parsley and mozzarella cheese, if desired.
Garden Vegetable Pasta Bake is an entree the whole family can enjoy. It’s also terrific for company dinners.
- 1 teaspoon olive oil
- 1 medium yellow onion, diced
- 2 small/medium zucchini, trimmed and sliced into half moons
- 2 small/medium yellow summer squash, trimmed and sliced into half moons
- 1 medium carrot, grated
- 2 medium sized cloves of garlic, minced
- 1 teaspoon of dried basil, or more to taste
- 1 teaspoon of dried oregano, or more to taste
- 1/2 teaspoon italian seasoning, or more to taste
- red pepper flakes
- 2 (28 ounce) crushed tomatoes (I suggest delallo brand)
- 1 teaspoon sugar
- 1 cup of dry red wine, like merlot, pinot noir or Malbec (use one you like to drink!)
- 1 cup grated parmesan cheese, divided
- kosher salt and freshly ground black pepper, to taste
- 1 pound cooked pasta
- Heat the olive oil in a large, deep skillet on medium heat.
- Once hot, sauté the onions until tender. Use a slotted spoon, transfer the onions to a dish with the grated carrot and set off to the side.
- Repeat with the zucchini and yellow squash until soft and edges golden.
- Add the carrots and onions back into the pan and add in the garlic, basil, oregano, italian seasoning and red pepper flakes (if using). Cook for 1-2 minutes.
- Pour in the crushed tomatoes, wine and sugar. Simmer uncovered over medium-low heat for 45-60 minutes, stirring ocassionaly.
- With 20 minutes left on the clock, prepare the pasta according to the package directions. Keep in mind, larger pastas take longer to cook.
- Lastly add the half cup of Parmesan, taste and season with kosher salt and black pepper to taste.
- Serve over pasta with reserved parmesan.
- 10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
- 1 medium carrot, thinly sliced
- 1 ½ cups sugar snap peas, halved crosswise
- 1 tablespoon margarine or butter
- 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
- 1 cup sliced fresh mushrooms
- ⅓ cup chicken broth
- 2 tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
- 2 teaspoons all-purpose flour
- ¾ teaspoon garlic salt
- ½ teaspoon pepper
- 1 cup milk
- 1 8 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened
- 1 tablespoon lemon juice
- 1 cup quartered cherry tomatoes
- 1 small red or green sweet pepper, coarsely chopped
- 2 tablespoons grated Parmesan cheese
Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking drain.
Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.
Shake together chicken broth, oregano, flour, garlic salt, and pepper in a screw-top jar until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.
Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier. Makes 12 main-dish servings.
Prepare as directed but don't bake it. Instead, cover and chill up to 24 hours. Bake, covered, in a 350 degrees F oven about 55 minutes or until hot.