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How To make Lynn's Vegetable Pasta
1 c Ricotta Cheese (May Omit)
1/2 c Grated Romano Cheese
1 ts Salt
1 md Head Cauliflower Florets
1 Bunch Fresh Broccoli
-Florets 1 c Olive Oil
6 Garlic Cloves Minced
1 lb Mushrooms Sliced Thickly
2 ts Salt (If Desired)
1/2 ts Or Less Crushed Dried
-Red Pepper 1 lb Linguine
Grated Romano 1. Combine Ricotta Cheese and Romano Cheese. Set Aside. 2. Bring a Large
Stockpot Of Water To a Rolling Boil. add 1 t. Salt, Cauliflower & Broccoli. Cover & Return To a Boil. Uncover & Cook on Medium-High until Crisp-Tender, About 7 Minutes. Remove Vegetables With a Slotted Spoon and Reserve Liquid for Cooking Linguine. 3. Heat Olive Oil & Garlic in a Skillet. When Garlic Is Lightly Browned, Stir in Mushrooms, Salt & Dried Red Pepper. Saute About 6- 8 Minutes. Stir in Broccoli & Cauliflower & Continue Cooking 10 Minutes. If It Becomes Too Dry, add Some Of the Reserved Liquid. 4. Bring Remaining Reserved Liquid To a Rapid Boil, Adding Water If Needed, and add Linguine, Stirring With a Fork To Prevent Sticking. Cook About 10-12 Minutes. Drain. Reheat Vegetable Mixture. Stir in Linguine. Top With Cheese Mixture. Dust With More Grated Romano and Serve Immediately.
How To make Lynn's Vegetable Pasta's Videos
Tilapia, Pasta and Veggies Dinner
This is one of my go-to meals when I need dinner in a hurry. The whole meal takes 30 minutes to prepare and is so healthy and delicious. I used frozen tilapia, brown rice pasta (gluten-free), fresh vegetables and a light Alfredo sauce. Feel free to experiment with different fish and vegetables as well as pastas. A few capers or olives sprinkled on top is a nice touch.
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Thanks for watching!
Cheesy Sausage Pasta -- Lynn's Recipes
Lynn demonstrates how to make a delicious Cheesy Sausage Pasta, perfect for dinner with crusty bread and a salad.
1 (16 ounce) package uncooked pasta shells
1 Tablespoon olive oil
½ Tablespoon finely minced onion
1 orange bell pepper, thinly sliced
1 teaspoon minced garlic
1 pound Italian sausage
1 (14.5 ounce) can stewed tomatoes
1 cup heavy cream
1 cup grated Parmesan cheese
1 Tablespoon chopped fresh parsley
Cook pasta according to package directions. Drain well.
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Cook onion, orange pepper, and garlic in oil until tender, about 5 minutes. Stir the crumbled Italian sausage into the vegetables in the skillet; cook and stir until meat is browned and cooked through, about 8 minutes. Stir in the undrained tomatoes and the heavy cream. Turn the heat to medium-low, and allow the sauce to cook until thick, about 5 additional minutes.
Mix pasta with the sausage cream sauce, stir in the Parmesan cheese. Garnish with chopped fresh parsley.
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HOW TO MAKE CREAMY PASTA SALAD || IN THE KITCHEN WITH LYNN
Finally another easy, simple recipe. Pasta salad is perfect for a light meal or as a side dish. Better than take out. Enjoy!!!
INGREDIENTS:
Boil Pasta:
Pasta
Water
Salt
DRESSING:
Mayonnaise
Dijon Mustard
Carrot
Bell Peppers
Onion
Parsley
Granulated Sugar
Salt
Paprika
Black Pepper ( optional)
#pastasalad#inthekitchenwithlynn#sidedish#salad
Cooking With Lynn - Veggie Pasta Salad - 6/30/22
If you’re looking to bring all of those unused vegetables to good use. Nutrition Educator Lynn Matava has the perfect summer pasta salad for you.
How to make vegan Tapenesto (tapenade x pesto) pasta! ????#pasta #vegan
One Pot Penne Pasta - Lynn’s Recipes
Lynn demonstrates One Pot Penne Pasta. This is a super easy recipe for a quick dinner. Add a salad, vegetable and garlic bread and you have a complete meal. Adapted from addapinch.com.
1 pound smoked sausage, cut into bite sized slices
½ medium onion, diced
2 cloves garlic, minced
1 cup sliced mushrooms
3 cups penne pasta, uncooked
2 cups chicken stock
1 (10 ounce) jar roasted red peppers, undrained
2 cups Monterey Jack cheese
½ cup Parmesan cheese
2 cups fresh spinach
Add sausage, onions, garlic and mushrooms to a medium pot over medium heat. Cook until onions are slightly tender, stirring often. Add in penne pasta, chicken stock, roasted red peppers, along with the liquid from jar, cheeses and spinach. Stir to combine and cover for 5-8 minutes. Remove lid, stir and continue to cook until penne pasta is al dente or at the amount of tenderness you prefer. Remove from heat and serve.
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