Best Herb Garden Pasta Recipes

HERB GARDEN PASTA

Herb Garden Pasta image

I developed this dish after combining different features from a variety of recipes. Leftovers seem to taste even better the next day.-Linda Hindle, Halifax, Nova Scotia

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1 small green pepper, chopped
1 small sweet red pepper, chopped
1 jar (6 ounces) sliced mushrooms, drained
1 can (6 ounces) tomato paste
1 teaspoon Italian seasoning
1 teaspoon dried parsley flakes
1/2 teaspoon celery salt
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
Salt and pepper to taste
3/4 cup elbow macaroni, cooked and drained
Grated Parmesan cheese

Steps:

In a large saucepan, cook beef, onion and garlic over medium heat until no longer pink; drain. Add the tomatoes, peppers, mushrooms, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cover and simmer 10 minutes longer or until heated through. Sprinkle with Parmesan cheese.

Nutrition Facts :

HERB GARDEN BOW TIE PASTA

Herb Garden Bow Tie Pasta image

Make and share this Herb Garden Bow Tie Pasta recipe from Food.com.

Provided by ChefOnTheMoon

Categories < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

16 ounces bow tie pasta
3 ounces sun-dried tomatoes
1/4 cup balsamic vinegar
1/3 cup olive oil
1 tablespoon pesto sauce, fresh or 1 tablespoon fresh basil, minced
fresh coarse ground black pepper
1 garlic clove, minced
1/2 cup feta cheese, crumbled
endive

Steps:

Cook pasta 13 minutes till al dente.
Reconstitute tomatoes by placing them in boiling water for 2 minutes, then drain.
Chop tomatoes; toss with drained pasta.
Mix oil, vinegar, pesto, pepper and garlic. Pour mixture over pasta and toss.
Add feta, crumbled, over all to desired taste. Serve over bed of endive, torn in pieces.
** Herb Garden uses lots of pepper.

Nutrition Facts : Calories 702.6, Fat 27.7, SaturatedFat 6.7, Cholesterol 112.5, Sodium 682.6, Carbohydrate 94.2, Fiber 6.4, Sugar 11, Protein 21.9

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