Tag Archives: Pasta

Vegetable Pasta Salad I

4 skinless, boneless chicken breast halves
1 pound rotini pasta
8 ounces frozen mixed vegetables
2 tablespoons olive oil
salt and pepper to taste

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Vegetable Pasta Salad

2 cups broccoli florets
4 cups cooked spiral pasta
2 medium carrots, julienned
1/2 cup frozen peas, thawed
1/2 cup cubed fully cooked ham
1/2 cup cubed Cheddar cheese
1/3 cup sliced green onions
DRESSING:
3/4 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon dill weed
1/4 teaspoon pepper

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Cheeseburger Pasta ‘n Vegetables Dinner

1 pound ground beef
1 small onion, chopped
1 small tomato, chopped
1 3/4 cups water
1/2 cup milk
1 tablespoon I Can’t Believe It’s Not Butter!–í¬Æ Spread
1 (4.4 ounce) package Knorr–í¬Æ Sides Plus–≤‚Äû—û Veggies – Cheddar Cheese Pasta With Broccoli & Carrots

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Cheddar Chicken Pasta and Vegetable Skillet Dinner

1 pound boneless, skinless chicken breasts, cut into thin strips
2 tablespoons I Can’t Believe It’s Not Butter!–í¬Æ Spread
1 small tomato, chopped
1 clove garlic, finely chopped
1 3/4 cups water
1/2 cup milk
1 (4.4 ounce) package Knorr–í¬Æ Sides Plus–≤‚Äû—û Veggies – Cheddar Cheese Pasta With Broccoli & Carrots

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Greek Pasta Salad with Roasted Vegetables and Feta

1 red bell pepper, cut into 1/2 inch pieces
1 yellow bell pepper, chopped
1 medium eggplant, cubed
3 small yellow squash, cut in 1/4 inch slices
6 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 ounces sun-dried tomatoes, soaked in 1/2 cup boiling water
1/2 cup torn arugula leaves
1/2 cup chopped fresh basil
2 tablespoons balsamic vinegar
2 tablespoons minced garlic
4 ounces crumbled feta cheese
1 (12 ounce) package farfalle pasta

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Chicken Vegetable Soup With Pasta

1 tablespoon vegetable oil
2/3 cup medium diced carrots
2/3 cup medium diced celery
2/3 cup medium diced onions
1 teaspoon dried tarragon
2 (18.5 ounce) cans COLLEGE INNВ® Chicken Broth
1/2 cup pasta, uncooked*
1 1/2 cups cubed cooked chicken or turkey

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Pasta and Vegetable Saute

1/2 cup olive oil
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, sliced
1 carrot, sliced
1/2 cup chopped green onions
2 cloves garlic, minced
1 (5.5 ounce) can baby corn, drained
1 (4.5 ounce) can mushrooms, drained
1 teaspoon dried parsley
1/4 teaspoon garlic powder
salt and pepper to taste
2 tablespoons grated Parmesan cheese
1 pound uncooked pasta

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Cheddar and Vegetable Pasta Bake

2 tablespoons butter or margarine
2 cloves garlic, minced
1 1/2 tablespoons flour
1 (12 fluid ounce) can evaporated skim milk
3/4 teaspoon salt
1/2 teaspoon hot pepper sauce (optional)
2 cups Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
1 (16 ounce) package frozen mixed vegetables (cauliflower, red bell peppers, broccoli), thawed
3 cups bow tie or penne pasta, cooked and drained

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Pasta with Vegetables

1/3 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 carrots
1 1/2 cups broccoli florets, lightly steamed or blanched
4 cups uncooked rotini pasta

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Creamy Roasted Vegetable Pasta Salad

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon garlic powder
salt and pepper to taste
1/2 cup chopped green bell pepper
1/2 cup diced yellow bell pepper
1/2 cup chopped fresh mushrooms
1/2 cup chopped white onion
1 (8 ounce) package dry penne pasta
2 tablespoons light mayonnaise
2 tablespoons grated Parmesan cheese

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