Vegetable Pasta Recipe

Edith Said:

A good recipe for chicken, pasta and vegetables ?

We Answered:

6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)
1 Half Stick of Butter (1/4 cup)
1 pound boneless skinless chicken breasts, cubed
2 teaspoons finely chopped fresh garlic
1 teaspoon dried thyme leaves
1 (16-ounce) bag frozen vegetable mixture (broccoli, carrots, water chestnuts and red pepper)
1/2 cup shredded Parmesan cheese

Cook fusilli pasta according to package directions. Drain. Set aside; keep warm.

Meanwhile, melt butter in 12-inch skillet until sizzling; add chicken, garlic and thyme. Cook over medium-high heat, stirring occasionally, until chicken is no longer pink (5 to 8 minutes).

Stir in vegetables. Continue cooking, stirring occasionally, until vegetables are crisply tender (6 to 9 minutes). Stir in cooked fusilli and cheese.

Salvador Said:

Favorite Vegetable & Pasta recipes with a light sauce?

We Answered:

Hey Renee~

(I'll preface this by saying that I'm kinda burned out on Italian........I love it [heck, I'm half Italian.....])

Did you specifically want Italian??? Or would you do a stir-fry, say Thai style?? Same basic ingredients, different flavor profiles......

And for summer, I have a recipe for a cucumber and rice noodle salad if you'd like. It goes extremely well with the stir fry......I'll star this and check back........Or email me?? Thanks..........

Christopher K.

EDIT:

Thanks, Renee.........I'll start digging through my Asian recipe archives........ ;)

EDIT II:

Here's the one with the Cucumbers and Rice Noodles.....it's a cold (non cooked) salad.....but with shrimp or chicken, it could also be a 'meal salad'.......

Asian Cucumber Salad with Rice Noodles:

When I do Asian inspired dishes, as a side, I like to do something light to go with the Asian 'light theme'

Cucumber & Rice Noodle Salad:

2 medium cucumbers or 1 large English cucumber
4 oz rice noodles, soaked in hot water till pliable, about 15 minutes
1/2 tsp toasted (dark) sesame oil
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted (see Tip)

Directions

Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.

Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers, drained rice noodles and sesame seeds; toss well to combine. Serve immediately.

Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

EDIT 932 ;)

Thai Chicken Cellophane Noodle Salad:

4 1/2 to 5 ounces cellophane noodles (bean threads, available at Asian markets and many supermarkets)
3 pounds chicken breasts, poached, skin and bones discarded, and the meat torn into thin shreds (about 4 cups)
1 cup finely grated carrot
2 cucumbers, peeled, seeded and chopped
For the dressing:
4 large garlic cloves
1/2 teaspoon salt
1/4 cup soy sauce
1/2 cup fresh lime juice
1 tablespoon sugar
1 tablespoon peanut butter
1 1/4 teaspoons dried hot red pepper flakes
1/4 cup vegetable oil
1/3 cup coarsely crushed roasted peanuts, or to taste
Directions
In a large heatproof bowl pour boiling water to cover over the noodles and let them stand for 10 minutes. Drain the noodles and arrange them on a platter or divide them among 6 plates. In a bowl combine the chicken, the carrot and the cucumbers.

Make the dressing: Mince and mash the garlic to a paste with the salt. In a blender blend together the soy sauce, the lime juice, the sugar, the peanut butter, the red pepper flakes and the garlic paste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.

Pour half the dressing over the chicken mixture, toss the salad well, and arrange it in the center of the noodles. The salad may be made 1 day in advance and kept covered and chilled. Just before serving top the salad with the peanuts. Serve the remaining dressing separately. Serve the salad at room temperature or chilled.

Christopher K.

Ricardo Said:

Anyone know any good pasta and vegetable recipes?

We Answered:

you may consider cooking you pasta- draining- cut up your fav veggies , put seasoned olive oil in a pan w/ 1 or 2 japanese chilis + some crushed garlic , infuse the flavor , remove peppers stir in veggies - stir fry , then add your cooked pasta. kind of spicy on the lips but man is it good ! makes me want to cook some w/ tri-color rotini tonight. and don't forget a BIG juicy steak

Sandra Said:

What is your recipe for Vegetable Lasagne, using pasta sheets? thanks?

We Answered:

My fave uses luscious strips of fried eggplant. It takes a while, but it's real easy and utterly delicious.

I suggest making it then, ideally, letting it stand overnight. Or at least cool a little - it keeps its form better this way.

I hope you love it as much as me! It's here: http://www.pasta-recipes-made-easy.com/vâ€¦

Happy Easter!

Matt

Maxine Said:

Does anyone have a recipe for a vegetable pasta that tastes good?

We Answered:

Roasted Veggie Pasta

Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta.

PREP TIME 15 Min
COOK TIME 15 Min

INGREDIENTS
1/4 pound fresh asparagus
2 red bell pepper, sliced
1/4 pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
1/2 tomato, quartered
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
1/4 cup grated Parmesan cheese
2 tablespoons tapenade

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.
Note

Vegetable Pasta Recipe

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