Best 2 SautÉed Vegetables And Pasta Recipes

Are you craving a quick and tasty dish that blends the goodness of fresh, sautéed vegetables with the versatility of pasta? Look no further than this guide to creating the perfect sautéed vegetables and pasta dish. With countless flavor combinations and cooking techniques to explore, this culinary journey will delight your taste buds and bring vibrancy to your kitchen. From selecting the right vegetables and pasta types to mastering the art of sautéing and combining flavors, we'll take you step-by-step through the process of creating a sautéed vegetable and pasta dish that will become a staple in your weekly menu. So, let's embark on this delicious adventure and discover the secrets to a satisfying and flavorful sautéed vegetables and pasta dish.

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:

Prep your vegetables in advance: Cut and wash your vegetables before you start cooking to save time and make the process easier.

Use a large skillet: This will help to prevent the vegetables from overcrowding and ensure that they cook evenly.

Heat the skillet over medium-high heat: This will help to quickly sear the vegetables and prevent them from becoming soggy.

Add the vegetables to the skillet in batches: This will prevent the skillet from becoming overcrowded and ensure that the vegetables cook evenly.

Stir the vegetables frequently: This will help to prevent them from burning or sticking to the skillet.

Season the vegetables to your liking: Add salt, pepper, and any other desired seasonings to the vegetables while they are cooking.

Cook the vegetables until they are tender: The cooking time will vary depending on the type of vegetables you are using.

Serve the vegetables immediately: Sautéed vegetables are best served hot, so enjoy them right away.

Conclusion:

Sautéed vegetables and pasta is a quick, easy, and delicious meal that can be enjoyed for lunch or dinner. With a variety of vegetables to choose from, there are endless possibilities for flavor combinations. Plus, the addition of pasta makes this dish a hearty and satisfying meal. So next time you're looking for a healthy and flavorful meal, give sautéed vegetables and pasta a try.