Best Farmers Pasta Recipes
FARMERS MARKET PASTA
When we moved into our house, little did we know that we had a wild asparagus patch. For decades, that little patch has given us plenty of asparagus. This recipe can be used almost any time of year, with almost any assortment of vegetables the season has to offer. By cooking without butter or oil, you can cut fat and calories, but the flavors are still there. -Wendy Ball, Battle Creek, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, cook linguine according to package directions, adding asparagus and carrots during the last 3-5 minutes of cooking. Drain; return to pot., Place a large skillet coated with cooking spray over medium heat. Add onion; cook and stir 3 minutes. Add squash, mushrooms, and garlic; cook and stir until crisp-tender, 4-5 minutes. , Add cream and broth; bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, until sauce is thickened slightly, about 5 minutes. Stir in peas, ham, 2 tablespoons basil and pepper; heat through., Add to linguine mixture; stir in 1/2 cup cheese. If desired, top with additional basil and cheese.
Nutrition Facts : Calories 338 calories, Fat 9g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 817mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges
FARMERS' MARKET PASTA
Make the most of summer's bounty with this easy pasta recipe that can be on the table in half an hour.
Provided by Cheri Liefeld
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Cook spaghetti as directed on package; drain.
- Meanwhile, in 10- to 12-inch skillet, heat butter and oil over medium to medium-high heat until butter is melted. Add garlic; cook 1 minute. Add tomatoes and zucchini; sauté 5 minutes.
- Add corn kernels and bell pepper; cook about 5 minutes, stirring occasionally.
- Stir in balsamic vinegar. Top with basil and cheese. Serve over cooked spaghetti. If desired, serve with extra Parmesan cheese.
Nutrition Facts : ServingSize 1 Serving
CREAMY FARMERS MARKET PASTA SALAD
Make a colorful Farmers Market Pasta Salad packed with rotini pasta, broccoli, carrots, tomatoes, green onions and cottage cheese. Toss with ranch dressing in this colorful and easy 15-minute Healthy Living Salad.
Provided by My Food and Family
Categories Pasta
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine pasta and vegetables in large bowl.
- Add cottage cheese and dressing; mix lightly.
Nutrition Facts : Calories 190, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
CREAMY FARMERS' MARKET PASTA SALAD
How to make Creamy Farmers' Market Pasta Salad
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- COMBINE pasta and vegetables in large bowl.
- ADD cottage cheese and dressing; mix lightly.
FARMERS' MARKET PASTA SALAD WITH PARMESAN
Back from the farmers' market with a great haul of veggies? Toss them with bow-tie pasta and a zesty vinaigrette in this terrific Parmesan-topped salad.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 14 servings, 3/4 cup each
Number Of Ingredients 8
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain; rinse under cold running water. Drain well; place in large bowl.
- Add vegetables; mix lightly. Stir in dressing.
- Refrigerate 1 hour. Stir gently before serving; sprinkle with cheese and basil.
Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
FARMERS MARKET GOAT CHEESE PASTA PRIMAVERA
Farmers Market Goat Cheese Pasta Primavera - simple, fresh, light, quick cooking...just about the perfect any day of the week dinner. @halfbakedharvest.com
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- 1. In a medium bowl, combine the olive oil, balsamic vinegar, garlic, lemon zest and juice, basil, oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Add the zucchini, yellow squash, red pepper, corn, and artichokes and toss to combine.2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain and add the pasta right back to the pot. Add the 1/4 cup pasta cooking water, the parmesan, veggies and any oil left in the bowl and toss well to combine. 3. Divide the pasta among bowls and top with goat cheese, arugula, and almonds. Eat!
FARMERS' MARKET PASTA PRIMAVERA
Here's a tasty way to use your farmers' market finds: Give baby spinach leaves and chopped tomatoes a toss with feta and pasta in this easy one-pot dish.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package omitting salt; drain.
- Toss hot pasta with remaining ingredients.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
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