Other than lasagna, what's your favorite veggie pasta recipe?
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Following
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http://www.eatingwell.com/recipe/252653/ravioli-with-arugula-pecorino/
Soooooo good and soooo easy
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A jar of marinara with lots of chopped kale and a big glug of red wine, simmered until the kale is soft. Then toss with whole wheat pasta, cracked chili flakes, and Parm.
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I make a bunch of breadcrumbs at once and keep them in the freezer for when I make this recipe, so it's very fast and easy.
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Pesto pasta. I loosely use Ina Garten's recipe (http://www.foodnetwork.com/recipes/ina-garten/pesto-recipe), although I use 1/2 cup pine nuts (no walnuts) and toast the pine nuts before grinding which adds great flavor. I throw peas and mushrooms in at the end, and use penne. Enjoy!
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I love pesto pasta and it's nice with green beans mixed in too. My other two vegetarian likes are alfredo and a sausage and pepper pasta that you make with bell peppers, minced onions, minced carrots, and minced celery, tofurkey or other brand of vegetarian sausages sliced up, diced tomatoes, cooked together for 15 minutes. Pour 1/2 cup of heavy cream into the sauce and simmer for 2 minutes at the end of cooking and mix with pasta. So tasty!
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Really like this recipe you can leave out the ham to make it vegetarian. http://thepioneerwoman.com/cooking/tortellini-primavera/
I also sub out whatever vegetables we have handy or frozen.
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Love Rachel Ray's Green Pastitsio! And I know you asked for vegetarian, but it is easy to make it with meat, too.
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I sauté garlic, onions, zucchini, and cherry tomatoes in olive oil and serve over store bought cheese ravioli.
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puttanesca!
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Mushroom risotto or ravioli
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Smitten Kitchen has a pasta with broccoli pesto recipe that is delicious! https://smittenkitchen.com/2012/10/spaghetti-with-broccoli-cream-pesto/
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This: Garlic Butter Spaghetti with Herbs. It's DELISH.
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I'm a vegetarian and pasta is my favorite food! I'm pretty simple in how I like it best-- usually olive oil and lemon juice with fresh herbs, cheese (parm or goat or ricotta), white beans, and a green veggie like string beans, asparagus, or zucchini-- whatever is in the fridge. Or I like the combination of tempeh, cauliflower, pine nuts and oregano with olive oil and Parmesan. Or cherry tomatoes sautéed with olive oil and herbs-- can throw zucchini in that too. Straight red sauce gives me heartburn usually but the cherry tomatoes don't.
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Pasta with pureed cannellini beans, sun-dried tomatoes and rosemary.
If eggs are on the table, I like carbonara. I find I don't even miss the bacon.My lasagne recipe isn't vegetarian, lol!
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I haven't made in it years but I used to love this recipe:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-penne-with-roasted-vegetables-recipe
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Pesto or a hearty mushroom bolognase (I've made a great one that uses like 3 types of mushrooms and lots of veggies).
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I also do a simple broccoli pasta. I boil a short pasta like gemmeli or penne and in the last few minutes throw in a few florets of broccoli. Then I reserve 1 cup of pasta water. I saute garlic and chili flakes in olive oil, add a big splash of white wine, let the booze burn off, then dump in the pasta and broccoli and a lot of parm cheese. I toss everything together and add pasta water as necessary to create a light sauce and squirt with lemon juice and lots of black pepper. Its good just like this, or I saute chicken sausage (you can use Tofurkey) with the garlic.
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@gingerbebe: I'm going to make this! Sounds so yummy!
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This is so so good https://smittenkitchen.com/2008/01/rigatoni-with-eggplant-puree/#more-430
I've also done this a million times https://smittenkitchen.com/2010/09/linguine-with-tomato-almond-pesto/
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@gingerbebe: My mom does this and it's my least favorite in her repertoire. When she serves that, I am like this again, even though we haven't eaten it in a hundred years!
I recently asked at the table what our least favorite pasta dishes were and I was surprised to hear the answers, especially from my father!
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@gingerbebe: Broccoli in pasta is one of my favorites. There's a ton of Italian restaurants near me and when we take LO we always order the penne with garlic EVOO and broccoli. I make it at home too occasionally (but you know me and cooking. Doesn't happen often. Lol).
@LCTBQE: I Looooove puttanesca. I avoided it forever because of the anchovies but then we did our babymoon in Italy and when I asked if the puttanesca had anchovies they looked at me like I had 3 heads. He asked "why would it?" I guess that's not the traditional preparation. I had it and it was the best pasta dish I'd ever eaten. I love olives and capers! Occasionally I can find an artisinal puttanesca sauce that doesn't have anchovies.
If you like olives I will boil pasta and then sautéed garlic and green olives in olive oil just till a little toasty/soft. Then I add the pasta with a little of the water, the olive juice (key), chili flakes and a squeeze of lemon and sautée it all together a little longer.
Talking about capers above made me want to try this again with Capers added. I love salty food. -
@SweetiePie: I love puttanesca as well...would you believe that I never ate it growing up? I think it's because my dad doesn't like capers, so my mom never made it. That and pesto...which is weird, because my mom makes dishes from all the regions in italy, including a dish with onions and veal traditional to Genoa (which I believe is where pesto also originated, but not sure).
I like anchovies, they melt in pasta sauce and just make it salty. I think puttanesca originally had whatever was around in it, so maybe some people used anchovies and some didn't.
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With a baby I don't have time to do elaborate meals so I've been making one pot pasta and basically just throw in whatever veggies I have on hand and some white beans at the end. I like putting a bit of lemon juice and a lot of seasonings in too.
Otherwise, I LOVE squash ravioli with a sage brown butter sauce. -
@looch: I LOVE anchovies in pasta - you are so right that they just melt and make it a little salty and savory. Not fishy at all! One of our favorite pasta dishes is just anchovies, garlic, parsley and a good squeeze of lemon juice. So good and surprisingly hearty.
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@travellingbee: pesto! For vegetarian
For vegan - I like olive oil, and roasted veggies tossed in spaghetti -
One of our favorite sauces is just sautéed spinach with some cream cheese added to it. Season with salt, pepper and maybe some nutmeg. If we do non-vegetarian we add some bacon bits to it.
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Cacio pepe! Not the healthiest option but it's basically grown up mac and cheese, and my kid inhales it as well.
http://www.epicurious.com/recipes/food/views/cacio-e-pepe-365162 -
@nana87: your invented recipes sound so good! (ps, how's it going?!
)@SweetiePie: now I'm making this tonight, nothing else sounds good, and great tip about the olive juice. and I'm apparently pasta-gauche
I think the recipe I have is from Cook's Illustrated and I've always used anchovies when making mine--but, my husband isn't crazy about them either, so it hasn't been in heavy rotation for years now. gonna try it your way!
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@LCTBQE: let me know how you like it! I mean you have to really like olives of course. I love olives so for me it's awesome.
Oh and mine is completely made up. But I know if you Google olive pasta lots of actual recipes come up if you want to make something more exact.
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@Mrs. Carrot: is this kind of like carbonara without the bacon?
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Oh and I just thought of another really good simple vegetarian pasta. Cacio e Pepe. I've never actually made it though but from what I understand it's very easy.
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@SweetiePie: LOVE olives and capers and all that zingy stuff. one of my parenting goals is to get the kid to enjoy these flavors too--my nightmare is a chicken-fingers-only eater
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@Mrs. Carrot: Just saw your comment after I just posted mine. I should scroll up more often.
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@LCTBQE: Carbonara is more cream based, I believe. This is literally just parmesan and some pasta water, melt and stir. Super easy, and if you get good pepper (pepper grinders are my jam), it's got a great kick too.
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Pasta Carbonara is eggs and pancetta. No one really knows how it originated, but it's thought that American GIs in WW2 had bacon and eggs rations and some Italian? restaurant owner used it to make a pasta dish.
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@LCTBQE: I think you can accomplish it. Mine eats adult food because that's what we always offered.
And he LOVES olives! -
@Mrs. Carrot: yep, like looch said, carbonara's creaminess is just from mixing pasta water with egg and cheese--the picture in your link just looked similar
@SweetiePie: yesssss ! -
Oh, I forgot one, this is really simple and not so good for you, the sauce is basically cream and saffron.
If I am making something like veal and don't feel like making risotto, I make this pasta to serve as a side dish. I have also put diced, cooked shrimp in it and made it like a seafood pasta, but not vegetarian, lol.
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I think the recipe I have is from Cook's Illustrated and I've always used anchovies when making mine--but, my husband isn't crazy about them either, so it hasn't been in heavy rotation for years now. gonna try it your way!
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