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How To make Fettuccine with Grilled Summer Vegetables
4 large garlic cloves
skewered, unpeeled
2 green bell peppers :
quartered
1 red bell pepper quartered
1 eggplant :
sliced lengthwise
-- 1/2-inch thick 1 large red onion -- sliced 1/2-inch
thick 2 large zucchini :
sliced lengthwise
-- 1/4-inch thick 8 large plum tomatoes halved lengthwise
1/4 cup olive oil
2 teaspoons salt :
divided
1/3 cup chopped fresh basil
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/2 teaspoon freshly ground pepper
1 pound fettuccine cooked according to
:
package directions
1. Heat grill.
2. Brush garlic, bell peppers, eggplant, onion, zucchini and tomatoes with oil and sprinkle with 1 teaspoon salt. Grill garlic 10 to 20 minutes, bell pepper s 12 to 15 minutes, eggplant 10 to 12 minutes, onion 8 to 12 minutes, zucchini and tomatoes 5 to 10 minutes, over medium-hot heat, turning occasionally, until vegetables are tender.
3. Remove garlic from skin and mash with fork; set aside. Cool and peel bell peppers. Cut bell peppers and remaining grilled vegetables into bite-size piec es. Toss all the vegetables in a large serving bowl with basil, thyme, remaini ng 1 teaspoon salt, pepper and mashed garlic. Toss with hot pasta. Makes 6 se rvings.
Everything's coming up veggies now
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Mediterranean Style Vegetable Pasta | Zoodles | Vegan | Korenn Rachelle
This is a great recipe that I love to make. I pair it with my Focaccia bread and some sparkling cider ;) Delicious. Feel free tp tag me in your food pics on instagram so I can see the awesome food coming out of your vegan kitchen :) As always thanks for watching and I will see you next week with more vegan food from my kitchen.
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The MUST-MAKE Summer Pasta Dinner Recipe!
If you are looking for easy dinner recipes, this pasta idea is a great one! Quick and easy with so many great flavors too!
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ANGEL HAIR PASTA WITH ROASTED TOMATO SAUCE AND FRESH MOZZARELLA
Serves 4
*PRINT RECIPE HERE*
INGREDIENTS:
3 Pints (280-310 grams) of Cherry Tomatoes
2 Tbsp (30ml) Olive Oil
Salt and Pepper to taste
1/4 tsp (1.25ml) Herbs de Provence (or dried basil, or oregano)
1 1/4 cups (190g) shallots, chopped
1 Tbsp (15 ml) olive oil
2 Tbsp (30ml) Dry White Wine (Sauvignon Blanc, Chardonnay or Pinot Grigio)*
*OR instead of the wine use 1-2 tbsp (15-30ml) of capers or Kalamata Olives PLUS 1-2 Tbsp (15-30ml) of Water
2 garlic cloves, minced
1/4 cup (60ml) fresh basil, separated
1/2 cup (120ml) fresh mozzarella torn into pieces
METHOD:
Pre-heat oven to 500F (250C).
On a baking sheet layout cherry tomatoes. Drizzle with Olive oil, season with salt and pepper, and Herbs de Provence. Roast for 20 minutes and then smash with a potato masher.
Meanwhile, saute shallots in olive oil until charred and tender. Once tomatoes are done, add them to the shallots.
Then add the wine (or capers or olives + water) and simmer until reduced slightly. Season with salt and pepper. Set sauce aside.
Boil the angel hair pasta until cooked. Drain and place back into the pasta pot. Reheat the sauce if needed and then add it to the pasta and toss with tongs.
Add half the fresh basil, and 1/2 the amount of mozzarella toss.
Then transfer to a bowl, and top with the remaining mozzarella and basil.
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Vegetable Pasta Bake tasty, filling comfort food
My Vegetable Pasta Bake is a veggie packed dinner that even the meat-eaters will devour - this vegetable pasta bake is tasty, filling comfort food.
Full Veggie Pasta Bake recipe including hints and tips here:
Ingredients:
400 g (14 oz) dried pasta shapes (I used rigatoni)
1 tbsp vegetable oil
1 large red onion peeled and chopped into wedges
1 red bell pepper de-seeded and chopped into large chunks
1 yellow bell pepper de-seeded and chopped into large chunks
1 courgette (zucchini) chopped
pinch of salt and pepper
2 cloves garlic peeled and minced
1 tbsp tomato puree
½ tsp dried oregano
½ tsp dried thyme
2x 400 g (14 oz) tinned chopped tomatoes
120 ml (1/2 cup) double (heavy) cream
100 g (3 packed cups) fresh baby spinach
100 g (1 packed cup) strong cheddar cheese grated
100 g (1 packed cup) mozzarella grated
Small bunch parsley roughly torn
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Vegetable Pasta Salad
A big, fat, flavour loaded JUICY Vegetable Pasta Salad! The thing that takes this over the top is marinating the vegetables while they're hot so they suck up all the flavour.
All in one pasta | Jamie Oliver
A total weeknight winner, everyone should have this veg-packed pasta dish up their sleeve.
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The Creamy Veggie Pasta My Family Begs Me To Make
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Today we're making Rigatoni Primavera. We're making it a bit different than the way it's normally prepared, but I think this way is much better. I hope you enjoy this easy pasta with spring vegetables recipe!
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