Healthy vegetarian pasta recipe?

Question

i was thinking of doing bowties or penne and putting lots of veggies in it. i need a healthy recipe, any ideas?

Answer 1

VEGETARIAN PASTA

6 c. tomatoes, chunked (do not skin)

1 lg. yellow onion, chopped

1 bunch green onions, chopped

2 c. celery, chopped

2 - 3 cloves garlic, minced

1/2 c. basil leaves, chopped fine if using fresh

3 tbsp. virgin olive oil

2 - 3 c. feta cheese, crumbled

1/2 tsp. cayenne pepper (or more if you like it hot)

Tomato sauce

Any pasta you prefer

In a deep frying pan, saute the onions, celery and garlic in the olive oil. Saute gently at low heat until onions are translucent. Add tomatoes, bail and cayenne pepper. Cook, uncovered, until tomatoes are soft. Cook the pasta in the meantime and drain well. Place on serving platter. Top with tomato sauce. Sprinkle with crumbled feta cheese. Serve immediately.`

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VEGETARIAN SAUCE WITH WHOLE-WHEAT

PASTA

2 tbsp. olive oil

6 green onions, with tops, chopped

1 lg. red or white onion, chopped

4 cloves garlic, minced

8 oz. mushrooms, sliced

2 ribs celery with leaves, chopped

2 med. red, green or yellow bell peppers, chopped

1 (16 oz.) can vegetarian beans or 1 (16 oz.) can kidney beans

1 c. water

1/2 c. dry red wine (optional)

1/4 c. minced fresh parsley

1 bay leaf

1 tbsp. chopped fresh oregano or 1 tsp. dried oregano

1 tbsp. chopped fresh basil or 1/2 tsp. dried basil

Freshly ground black pepper to taste

12 oz. whole-wheat pasta

4 oz. part-skim Mozzarella cheese, shredded

Serves 6. 1 1/2 c. per serving.

In a large saucepan or Dutch oven, heat oil over medium-high heat. Add onions and garlic and saute until onions are soft, 2 to 3 minutes. Add remaining ingredients, except pasta and cheese, and bring to a boil. Reduce heat and simmer, covered, about 1 hour, stirring frequently. Remove bay leaf before serving.

Cook noodles according to package directions, omitting salt. Rinse and drain. Serve sauce over hot pasta. Sprinkle with 1 to 2 tablespoons shredded cheese per serving.

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VEGETARIAN MUSHROOM PASTA

2 tbsp. olive oil

1 lb. fresh mushrooms, halved

3 cloves garlic, minced

2/3 c. white wine

2 lg. tomatoes, cut into 3/4 inch chunks

3/4 c. green onions, sliced

1/2 c. Italian parsley or basil leaves, packed

Salt & cracked black pepper

8 oz. penne, orecchiette, rotelle or spaghetti pasta, cooked as directed on pkg.

Heat oil in large skillet over medium-high heat, saute mushrooms and garlic, tossing occasionally, 4 minutes. Add wine, bring to boil and reduce wine by half. Stir in tomatoes, onions and herbs, heat just until hot. Remove from heat. Season with salt and pepper. Serve over hot pasta. Sprinkle with cheese if desired. Makes about 4 servings.

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hope this helped and good luck =)

Answer 2

Here are eleven different recipes for you:

http://www.cooks.com/rec/search?q=vegeta...

Answer 3

VEGETARIAN MUSHROOM PASTA  

2 tbsp. olive oil

1 lb. fresh mushrooms, halved

3 cloves garlic, minced

2/3 c. white wine

2 lg. tomatoes, cut into 3/4 inch chunks

3/4 c. green onions, sliced

1/2 c. Italian parsley or basil leaves, packed

Salt & cracked black pepper

8 oz. penne, orecchiette, rotelle or spaghetti pasta, cooked as directed on pkg.

Heat oil in large skillet over medium-high heat, saute mushrooms and garlic, tossing occasionally, 4 minutes. Add wine, bring to boil and reduce wine by half. Stir in tomatoes, onions and herbs, heat just until hot. Remove from heat. Season with salt and pepper. Serve over hot pasta. Sprinkle with cheese if desired. Makes about 4 servings.

=]

Answer 4

Vegetarian Pasta Sauce

3 medium onions chopped

1 medium green pepper chopped

1 medium sweet red pepper chopped

5 garlic gloves, minced

2 tablespoons olive oil

3 medium zucchini chopped

3 medium yellow summer squash, chopped

3 medium tomatoes, chopped

1 medium eggplant, peeled and cubed

1/2 pound sliced fresh mushrooms

2 cans (28 oz each) italian crushed tomatoes

1 can (6oz) tomato paste

2 cans (2-1/4 oz each) sliced ripe olives, drained

1/4 cups minced fresh basil

3 tablespoons minced fresh oregano

2 tablespoons minced fresh rosemary

2 teaspoon italian seasoning

1-1/2 teaspoons salt

1/2 teaspoon pepper

**In a dutch oven, saute the onions, peppers and garlic in oil until tender. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms, cook and stir for 5 minutes.

Stir in the remaining ingredients. Bring to a boil. Reduce heat, simmer, uncovered, for 1-1/2 to 2 hours for until sauce is thickened.

This is delicious...I hope you like it!  

Answer 5

Broccoli & Bow Ties

Kosher Salt

8 cups broccoli florets (about 4 heads)

½ lb. farfale pasta (bow ties), about 4 cups dry

2 Tbsp. butter

2 Tbsp. EVOO

1 tsp. minced garlic

zest of 1 lemon

1 Tbsp. freshly squeezed lemon juice

¼ cup toasted pine nuts (pignoli)

freshly grated parmesan cheese, optional

Cook broccoli for 3 minutes in large pot of boiling, salted water.  Remove broccoli with slotted spoon or sieve; place in large bowl and set aside.

In the same water, cook the bow tie pasta according to package directions, or about 12 minutes.  Drain well and add to the broccoli.

Meanwhile in a small saute pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute.  Remove from heat, and add 2 tsp. kosher salt, black pepper, and lemon juice, and stir well.  Pour over the broccoli and pasta.  Toss well, and season to taste.  Sprinkle with pine nuts and parmesan cheese, if desired, and serve.  Serves 6-8

--Ina Garten, "Barefoot Contessa Family Style" cookbook

Answer 6

Mostaccioli with Sun-Dried Tomato Pesto

Tomato pesto and feta cheese add zip to pasta in just minutes!

Prep Time:10 min  

Start to Finish:25 min  

Makes:6 servings

  

  

3 cups uncooked mostaccioli pasta (9 oz)

1/3 cup oil-packed sun-dried tomatoes, drained

1/4 cup firmly packed fresh mint leaves or 4 teaspoons dried mint leaves

2 tablespoons chopped walnuts

2 tablespoons tomato paste

1 tablespoon olive or vegetable oil

1 teaspoon lemon juice

1/2 teaspoon pepper

1 clove garlic

1/2 cup crumbled feta cheese

1. Cook and drain pasta as directed on package.

2. Meanwhile, in food processor or blender, place remaining ingredients except cheese. Cover and process until mixture is almost smooth.

3. In large bowl, toss pasta, tomato mixture and cheese.