Best Summer Veggie Pasta Scampi Recipes

BOW TIE PASTA AND VEGGIE SCAMPI

Bow Tie Pasta and Veggie Scampi image

This dish was inspired by a dinner at a golf country club. The menu was a "create your own" pasta bar and this recipe is the closest I can come to replicating that dish. Serve with some warm garlic toast and a salad.

Provided by ARathkamp

Categories < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (10 ounce) box bow tie pasta
1 red bell pepper, cut into thin slices
1 green bell pepper, cut into thin slices
2 shallots, finely diced
4 fresh garlic cloves, minced (I like to use a garlic press)
10 asparagus spears, cut into 1 inch pieces
1 (6 ounce) jar artichoke hearts
1/2 cup butter, melted
1/2 cup white wine
3 tablespoons olive oil

Steps:

Cook pasta in accordance with the package and drain.
While pasta is cooking, in a wok or large skillet , heat olive oil.
Saute peppers and asparagus until almost tender (about 7 - 10 minutes).
Add shallots, garlic, and artichoke hearts and cook for additional 5 minutes.
Add butter, wine and cooked pasta. Toss to coat and warm through about 3 to 4 minutes.
Serve in a large pasta bown with fresh shaved parmesean cheese.

Nutrition Facts : Calories 645.8, Fat 36.6, SaturatedFat 16.9, Cholesterol 120.9, Sodium 329.3, Carbohydrate 63.7, Fiber 6.6, Sugar 4.5, Protein 13.7

RUSTIC SUMMER VEGETABLE PASTA

Rustic Summer Vegetable Pasta image

My veggie pasta proves you can't have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. -Bryn Namavari, Chicago, Illinois

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil, divided
1 medium zucchini, cut into 3/4-inch pieces
1 medium yellow summer squash, cut into 3/4-inch pieces
1 medium onion, chopped
1 medium eggplant, peeled and cut into 3/4-inch pieces
2 cups sliced fresh mushrooms
2 garlic cloves, minced
3/4 teaspoon crushed red pepper flakes
1 can (28 ounces) crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh parsley
3 tablespoons minced fresh basil or 1 tablespoon dried basil, divided
1 package (14-1/2 ounces) uncooked multigrain spaghetti
1/2 cup shredded Parmesan cheese

Steps:

In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.

Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 445mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 8g fiber), Protein 15g protein.