Vegetables

Vegetables

Vegetable Macaroni

Vegetable Macaroni

Ingredients:  

 

6 ounces elbow macaroni

_ cup water

2 cups fresh mushrooms, sliced

1 9-ounce package frozen green beans

_ cup chopped red bell pepper

1 clove garlic, minced

_ teaspoon black pepper

_ teaspoon Italian seasoning

1 (12-ounce) can evaporated skim milk

4 teaspoons cornstarch

_ cup shredded mozzarella cheese

2 medium tomatoes, cut into wedges

 

Vegetable Medley Basil Ribbons

Vegetable Medley Basil Ribbons

Ingredients:  

 

16 ounces Egg Free Ribbons

2 tablespoons butter

1/4 cup white cooking wine

1/4 cup green onion, chopped

1 cup asparagus, cut into 1-inch pieces

1/2 cup carrots, sliced

1 cup yellow squash, sliced

1/3 cup fresh basil leaves or 1/2 teaspoon ground basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup cherry tomatoes, halved

1/3 cup grated Parmesan cheese

 

Orzo with Mushrooms

Orzo with Mushrooms

Ingredients:  

 

16 ounces Orzo

2 tablespoons butter

8 ounces fresh mushrooms, diced

1/2 cup finley chopped fresh parsley

4 tomatoes, diced

 

  Directions Cook orzo for 9-11 minutes or until “al dente”; drain. Meanwhile in a large skillet saute mushrooms in butter. Add fresh parsely, tomatoes and cooked orzo and heat through. Fresh lemon juice may be squeezed over orzo mixture. Great side dish with any kind of meat! Servings 4

Orzo with Spinach and Feta

Orzo with Spinach and Feta

Ingredients:  

 

2 cups uncooked Dakota Growers Orzo

5 cups coarsely chopped spinach

1 cup (4 ounces) crumbled feta cheese

1 tablespoon extra-virgin olive oil

1 talbespoon lemon zest

2 tablespoons fresh lemon juice

1/2 teaspoon salt

 

  Directions Prepare orzo according to package directions. Combine pasta, spinach and feta cheese in a large bowl. Combine oil and remaining ingredients in a small bowl. Drizzle dressing over pasta, mix well. Servings 8

Asparagus and Pine Nut Cavatappi

Asparagus and Pine Nut Cavatappi

Ingredients:  

 

16 ounces Cavatappi

16 ounces asparagus cut into 2-inch pieces

1/2 cup bottled Italian dressing

1/4 cup chopped fresh basil or

1 tablespoon dried basil leaves

3 yellow bell peppers, cut into bite-size pieces

6 roma tomatoes, cut into wedges

1 ounce toasted pine nuts

 

Fire-Roasted Summer Vegetables over Penne Rigate

Fire-Roasted Summer Vegetables over Penne Rigate

Ingredients:  

 

16 ounces Dakota Growers Penne Rigate

1 1/4 cups olive oil, divided

1/4 cup lemon juice

1/4 cup each chopped fresh parsley, chives, and basil; divided

2 medium zucchini cut into 1/4-inch thick slices

2 medium golden squash, cut into 1/4-inch thick slices

1 pound asparagus, cut into 2-inch pieces

1/4 pound fresh shiitake mushrooms, stems removed, caps left whole

1 dozen small scallions, coarsely chopped

Pasta with Eggplant and Goat Cheese Sauce

Pasta with Eggplant and Goat Cheese Sauce

Fettuccine Alle Melanzane e Caprino

Ingredients:  

 

1 pound Dakota Growers Organic Fettuccine

1 medium size eggplant

1/4 cup olive oil

1 teaspoon minced fresh garlic

1 tablespoon fresh parsley

1/2 cup chopped green onion

1/4 cup white wine

1 teaspoon salt and pepper

1 cup cream

1/2 cup goat cheese

1/4 cup Romano cheese

 

Fettuccine with Fresh Tomatoes

Fettuccine with Fresh Tomatoes

Ingredients:  

 

1 pound fettuccine

4 medium ripe tomatoes, diced

1 medium red onion, chopped

1 clove garlic, minced

3/4 cup fresh basil, shredded

1 cup parsley, chopped

4 tablespoons extra virgin olive oil

2 1/2 teaspoons balsamic vinegar

salt and pepper to taste

1/2 cup black olives, chopped

1/4 cup Parmesan cheese, shredded

 

Fideo with Beans

Fideo with Beans

Ingredients:  

 

12 ounces Springfield Cut Fideo

3 tablespoons Springfield Vegetable Oil

1 bunch green onions, chopped

2 (14.5 ounces) can Springfield Stewed Tomatoes, chopped

1 (4 ounces) can Springfield Diced Green Chilies

1 (16 ounces) can Springfield Kidney Beans

1/4 teaspoon cayenne pepper

1 teaspoon Springfield Salt

 

Tomato Soup with Pasta

Tomato Soup with Pasta

Ingredients:  

 

3 tablespoons olive oil

1 medium leek, chopped

1 pound tomatoes, coarsely chopped, with skins removed

1 carrot, peeled and sliced

1 celery stalk, sliced

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Italian seasoning

1/2 teaspoon dried basil

3 15-ounce cans chicken broth

1 cup ditalini

1 tablespoon parsley, chopped

 

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