Vegetables

Vegetables

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

Ribbon Pasta nests with Artichokes and Peas

Ribbon Pasta nests with Artichokes and Peas

Nidi di Pasta al Carciofi e Piselli

Ingredients:  

 

12 ounces Dakota Growers Yolk Free Ribbons

3 tablespoons butter

1/4 cup green onion, chopped

1 clove garlic, minced

1 teaspoon fresh chili pepper, minced

1 can (14-ounces) artichoke hearts, drained

8 ounces frozen sugar snap peas, thawed and drained

2 tablespoon red wine

2 tablespoons fresh basil, chopped (or 1 teaspoon dried)

1 teaspoon dried oregano

2 cups marinara sauce

Rotelle Pasta with Sauteed Spinach and Pistachios

Rotelle Pasta with Sauteed Spinach and Pistachios

Rotelle ai Pistacchi e Spinaci

Ingredients:  

 

1 package (12 ounces) frozen spinach, thawed and drained

2 tablespoons butter

2 cloves garlic, minced

1 tablespoon chopped red onion

1 tablespoon chopped fresh basil (or 1 teaspoon dried)

1 cup shelled pistachio nuts

1/4 cup white wine or water

1/2 cup cream

1 teaspoon white pepper

1/2 teaspoon salt

16 ounces Dakota Growers Rotelle

Tomato-Zucchini Sauce Tossed with Cavatappi

Tomato-Zucchini Sauce Tossed with Cavatappi

Ingredients:  

 

16 ounces Dakota Growers Cavatappi

6 tablespoons olive oil

2 garlic cloves, crushed

2 medium zucchinis cut in half and sliced into 1/4” slices

1 1/2 pounds ripe tomatoes sliced into 1/2” cubes

1/2 teaspoon crushed dried red pepper flakes

1/4 cup chopped fresh basil

1 can (6 ounces) black olives, sliced

Salt and black pepper to taste

 

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

 

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

 

Tuna and Green Bean Pasta Salad

Tuna and Green Bean Pasta Salad

Ingredients:  

 

16 ounces Dakota Growers Orecchiette

1 pound frozen cut green beans, thawed

1 can (6 ounces) tuna, drained

3 green onions, chopped (or chives)

2 large tomatoes, seeded and chopped

1 can (6 ounces) black olives, sliced

1/4 cup fresh parsley, chopped

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons balsamic vinegar

1/2 teaspoon celery salt

1/4 teaspoon lemon pepper (or black pepper)

2 tablespoons lemon juice

 

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