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How To make Pasta with Sauted Vegetables
1 pound fresh pasta
1/2 pound dried
2 tablespoons extra virgin olive oil
2 cloves garlic :
peeled and sliced
3 cups prepped raw vegetables
such as onion, pepper, squash, mushrooms, eggplant, spinach, or chard 1/4 cup fresh basil chopped
1 large tomato
peeled, seeded, and chopped 1/4 teaspoon red pepper flakes :
crushed
kosher salt to taste 1/2 cup Parmesan cheese :
grated
Bring 1 gallon of water to a boil in a large pot. Add dried pasta, and cook to al dente-to the tooth- (just soft enough so that it still must be chewed). Drain in a colander. For fresh pasta, turn the heat down to low, cover the pot and hold water on warm until the vegetables are almost done before you cook the pasta. Put oil and garlic into a large skillet. Turn the heat to medium and cook the garlic just until it begins to color, not beyond or it will burn and be bitter. Add the vegetables in the order that they will cook, starting with those that will take the longest. Move them constantly with a spatula so they will not overcook in one spot. For fresh pasta, reboil the water at this point, and cook the pasta during final minutes of cooking the vegetables. Drain. Add the herbs to the vegetables and mix to distribute. When the vegetables are almost cooked (still a bit too crunchy), add canned tomato and crushed pepper flakes, turn the heat down to low, and simmer for 3-4 minutes to blend the flavors. Taste and add kosher salt if necessary.
How To make Pasta with Sauted Vegetables's Videos
Garlic Sauteed Spinach! You will not cook spinach any other way after using this recipe.
This garlic sauteed spinach recipe is a delicious healthy side dish you can have from the kitchen to the table in 10 minutes. It is simple and easy to make and great for a light side dish at dinner time. This is a simple vegetable side dish that is packed full of flavor and more importantly nutritious
Printable sauteed spinach recipe:
#sauteedspinach #howtocookspinach
Saute' Pasta with Vegetables
To view the previous video in this series click:
Sauteed Vegetables Recipe | Healthy Vegetables Salad | Megha’s Kitchen Corner
#healthyrecipe
#meghaskitchencorner
INGREDIENTS -
Chopped Carrot - 1/2 cup
Yellow Bell Pepper - 1/4 cup
Red Bell Pepper - 1/4 cup
Green Bell Pepper - 1/4 cup
Broccoli Florets- 1/2 cup
Mushroom - 1/2 cup
Cottage Cheese (Paneer) - 1/2 cup or 100 gm
Salt - 1 tsp or to taste
Black pepper powder - 1/4 tsp
Oregano - 1 tsp
Chilli flakes - 1/2 tsp
Lemon juice - 1 tsp (optional)
Oil - 2 tsps
Gluten-Free Pasta with Sautéed Vegetables by NOW Foods
NOW® R & D Chef Suzy Singh creates a quick and nutritious Gluten-Free Pasta with Sautéed Vegetables. You don't have to be gluten intolerant to enjoy this delicious gluten-free dish packed with fiber, protein, vitamin E and magnesium.
See full recipe at:
This is an amazing dinner that the entire family can enjoy no matter what allergy restrictions you may have. Our Living Now® Organic Quinoa Spaghetti is a corn-free, gluten-free pasta made with ancient grains like quinoa and amaranth. We combine this with sautéed eggplant and summer squash and have an entire meal with just a few other ingredients: Ellyndale® Organics Extra Virgin Olive Oil, NOW Real Food® Sunflower Seeds, garlic, oregano, lemon juice and salt. Enjoy!
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Easy Sauteed Vegetables
Easy sautéed vegetables recipe! We love this dish with onion, zucchini, bell pepper, and garlic, but you can substitute or add your favorite vegetables. ⬇️
• 1 tablespoon olive oil
• 1 small onion
• 2 medium bell peppers
• 1 medium yellow squash
• 1 medium zucchini
• 1 tablespoon minced garlic
• 1 tablespoon butter, optional
• Salt and freshly ground black pepper
► PRINTABLE RECIPE:
► RELATED VIDEOS
• Garlic Butter Sauteed Zucchini:
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#vegetables #sauteed
Mexican Pasta ( Fusilli Pasta With Saute Vegetables ) Recipe in Urdu / Hindi | By Yummy Food Kitchen
Delicious Mexican Pasta Recipe Below
INGREDIENTS :
CHICKEN 200 GRAM
RED CHILLI ( POWDER ) 1 TBS
SALT 1 1/2 TSP
PEPRIKA ( POWDER ) 1 TSP
CHAAT MASALA 1 TSP
SOY SAUCE 2 TBS
OIL ( FOR CHICKEN ) 2 TBS
OIL ( FOR CARROT ) 2 TBS
CARROT 2 MEDIUM
OIL ( FOR CAPSICUM ) 2 TBS
GREEN CAPSICUM 2 MEDIUM
OIL ( FOR ONION ) 1 TBS
ONION 1 MEDIUM
OIL ( FOR SAUCE ) 4 TBS
GARLIC ( CHOP ) 2 TBS
TOMATO KETCHUP 1/2 CUP
SOY SAUCE 3 TBS
WHITE VINEGAR 3 TBS
BLACK PEPPER ( CRUSH ) 1 TSP
FUSILLI PASTA ( BOIL ) 200 GRAM