How to Make 15 Minute Italian Garden Pasta
This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It's 15 Minute Italian Garden Pasta and it's amazingly delicious!
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✅Ingredients
• 1 pound spaghetti pasta
• 2 large tomatoes diced
• 1/2 cup fresh basil chiffonade
• 2 cloves garlic minced
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon salt to taste
• 1/4 teaspoon black pepper
✅Instructions
00:00:38 - How to chiffonade basil
00:02:02 - Quick recap 15 Minute Italian Garden Pasta recipe
1️⃣ 00:00:13 - In a large saucepan, cook pasta according to package directions.
2️⃣ 00:00:18 - Meanwhile, prepare the rest of the ingredients. Combine the chopped tomatoes, basil, minced garlic, and olive oil in a large bowl.
3️⃣ 00:01:05 - Drain the pasta and add it into the large bowl. Stir to combine and add salt and pepper to taste. Toss and serve hot or cold.
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Better than Olive Garden Pasta e Fagioli Soup | Household Favorite
This is a household Fave! Perfect for cold weather. Super easy to throw together. And did I mention YUMMY! Better than Olive Garden.
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Ingredients
2 Tbsp olive oil, divided
1 lb lean ground beef
1 1/2 cups chopped yellow onion
1 cup diced carrots
1 cup diced celery (did not use)
3 cloves garlic, minced (1 Tbsp)
3 (8 oz) cans tomato sauce
2 14.5 oz cans low-sodium chicken broth
1/2 cup water, then more as desired
1 (15 oz) can diced tomatoes
2 tsp granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper
1 cup dry ditalini pasta
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
Finely shredded Romano or Parmesan cheese , for serving
3 Tbsp minced fresh parsley
***My additions...
1 tablespoon Onion Powder
1 tablespoon Garlic Powder
Instructions
Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste. (+onion powder and garlic powder)
Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
Pesto Chicken Pasta! ????????????// Garden Answer
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Recipe:
Tomato & Basil Chicken Pasta
Kosher salt
1 lb. bowtie pasta
1 lb. chicken
1 ½ c. basil (+ more for garnish)
½ c. chopped walnuts
⅓ c. extra virgin olive oil
½ c. grated parmesan
3 cloves garlic, roughly chopped
1 T. Lemon juice
Salt & Pepper
1 ½ c. cherry tomatoes, halved
8 oz. fresh mozzarella balls, halved
-Fill pot with hot water, add salt, place on stove and allow to boil.
-While waiting for water to come to boil, start cooking the chicken.
-Place grill pan over medium high heat. Add chicken to pan, and season with salt and pepper. Cook about 4-5 minutes on each side- making sure to season both sides with salt and pepper.
-Add Pasta to water once it has come to a boil, cook according to package directions, (al dente in 11 minutes for bow tie pasta)
-While pasta and chicken are cooking, make the pesto. Add basil & walnuts to food processor and process until finely chopped, then add in parmesan, garlic, olive oil, lemon juice, about ¼ t. Of salt and pepper. Set aside.
-Prep the tomatoes and mozzarella balls by cutting in half.
-When chicken is done, remove it from heat and let it rest, covered loosely with foil until you have the rest of the prep done.
-When pasta is done, drain, and return to pot.
-Add Pesto to pasta, stir, then add tomatoes and mozzarella and stir.
-Spoon out pasta mixture into your pasta bowl, then top with chicken that has been cut into ½” strips.
-Garnish with grated parmesan cheese and fresh basil.
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Italian Garden Pasta Recipe | Vegetable Pasta with Zucchini, Eggplant and Peppers | PIATTO RECIPES
A healthy and delicious Italian garden pasta recipe! This vegetable pasta recipe with eggplant, zucchini and peppers is typical of the garden pasta (Pasta all'Ortolana) made in homes and restaurants throughout Italy.
#pastarecipes
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In this PIATTO™ video recipe, we present:
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Italian Garden Pasta Recipe | Vegetable Pasta Recipe with Zucchini, Eggplant and Peppers
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Pasta all'Ortolana is a celebration of the garden! Packed with garden vegetables popular in Italy including: onion, celery, carrots, eggplant, zucchini and peppers!
This dish is flavored with a splash of white wine, a hint of butter, plenty of extra-virgin olive oil and umami-rich Parmigiano Reggiano cheese! This pasta is creamy, nutritious and delicious.
TIP: Serving this dish for a special occasion? To preserve the beautiful colors from the vegetables and avoid them neutralizing one another into a tasty but beige-colored sauce, give the garden vegetables a quick blanching before cooking them in the skillet. Not necessary, but helps to make the colors pop when presentation matters!
TIP: Lighten it up? Add less butter and more hot pasta water to create a creamy sauce with less saturated fat.
This recipe includes both minced and medium-size vegetables. The mix ensures that the pasta sauce base is packed with flavor, but there are still bites of vegetables for decoration and texture.
In this video recipe for PIATTO™ RECIPES, we use handmade pici pasta to make our Italian Garden Pasta. Pici is like a thick handmade spaghetti. However, feel free to use spaghetti, linguine, fettuccine or a pasta you prefer.
If you are looking for mediterranean diet recipes, this is a great one! Built around vegetables with plenty of heart-healthy olive oil. It's Italian cooking at its best!
INGREDIENTS (SERVES 4)
Eggplant - 220 g/ 8 oz (roughly 1/2, diced)
Zucchini - 1 medium; diced
Red Pepper - 1/4 large (1/2 minced, 1/2 julienned)
Yellow Pepper - 1/4 large (1/2 minced, 1/2 julienned)
Green Pepper - 1/4 large (1/2 minced, 1/2 julienned)
Celery - 1/2 rib (minced)
Carrot - 1/2 carrot (minced)
Onion - 1/2 spring onion (minced)
Olive oil - as needed
Butter - 1-2 tbsps
Parmigiano Reggiano - 3 oz (80 g) (finely ground)
White Wine - 1/2 cup
Pasta Water - 1-2 ladles (hot)
Pasta for Four - 11 oz (320 g) of dry pici, spaghetti, fettuccine, linguine or a pasta of your choice
PICI FOR 4 PEOPLE
flour — 4 cups (1/2 kg) all-purpose or, better yet, 'pasta' flour
eggs — 1 whole (optional but recommended)
fine salt — couple pinches
hot water — as needed (about 50% by weight of the flour; about 40% the weight of the flour if there is an egg added)
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time - description
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Creamy Cajun Chicken Pasta | How To Make Cajun Chicken Pasta #onestopchop
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Ingredients
2-3 boneless skinless chicken breasts
2 tsp garlic and herb seasoning
1 1/2 tsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp salt and pepper
3 Tsp Avocado Oil, divided
1 box Penne Pasta
4 cloves minced garlic or garlic paste
3 Tbsp unsalted butter, divided
2 tsp tomato paste
1/2 cup chicken broth
2 cups heavy cream, more if you like extra sauce
1/2 cup freshly chopped parsley
3|4 cup freshly grated Parmesan cheese
Juice of 1/2 lemon
Green onion, sliced (for garnish)
Tomato, diced (for garnish)
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