Time 25m Yield 2 servings. Number Of Ingredients 10 Steps:
In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired.
Time 25m Number Of Ingredients 7 Steps:
Preheat oven to 450 degrees. On a rimmedbaking sheet, toss onions, squash, and sagewith oil. Season with salt and pepper.Arrange in a single layer and roast untiltender, about 25 minutes, rotating sheetand tossing vegetables halfway through. Meanwhile, in a large pot of boilingsalted water, cook pasta according topackage instructions. Reserve 1/2 cup pastawater; drain pasta and return to pot.Add vegetables and cheese and tossto combine, adding enough pasta waterto create a thin sauce that coats pasta.
Yield 4 servings Number Of Ingredients 14 Steps:
Preheat oven to 400°F (200°C). Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg. Roast for 25-30 minutes, or until tender. Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth. In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally. Add cooked pasta and steamed broccoli and stir to combine. Top with Parmesan, and serve. Enjoy!
Yield 4 servings Number Of Ingredients 12 Steps:
Heat oven to 500°F (260°C). Spiralize the yellow squash and zucchinis into a large bowl. Bring a large skillet over medium heat and add olive oil. Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. Season with salt and pepper and stir. Remove from heat and set aside. Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet. Roast the red peppers until black and charred bits appear, about 25-30 minutes. Carefully remove the red peppers from the oven and remove the charred black bits. Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside. Heat a large skillet over medium heat. Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering. Add the spiralized veggies and stir to coat, cooking for 2-3 minutes. Add basil and stir, 2-3 minutes. Serve with red pepper flakes and basil. Enjoy!
Time 20m Yield 2-4 serving(s) Number Of Ingredients 8 Steps:
Using a vegetable peeler, peel one strip off of the first squash, lengthwise. Discard first strip (since it’s all skin). Rotating the squash, continue peeling the squash so each strip has a thin sliver of skin. Once there is no skin left, use the peeler to slice around the remainder of the squash until you hit the seeds. Repeat with other two squashes. In a large pan over medium heat, heat enough oil to cover the bottom of the pan. Add garlic and red pepper flakes, and cook for 2-3 minutes. Once the garlic starts to turn golden, add the slivers of squash and a dash of salt and pepper. Using tongs, toss to coat and drizzle a little more oil if the squash looks dry. Cook for 3-4 minutes until the slivers start to wilt. At this point, add the tomatoes and cook for an additional 2-3 minutes. Remove the pan from heat and immediately stir in ricotta and fresh basil. Use the tongs to work the ricotta into a sauce, ensuring each strand of squash is coated. Serve immediately or at room temperature.
Time 50m Yield 8 Number Of Ingredients 8 Steps:
Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces. In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix. Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Time 40m Yield 6 servings. Number Of Ingredients 12 Steps:
Cut squash in half lengthwise; discard seeds. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender. , Meanwhile, in a large skillet, saute the tomatoes, mushrooms, green pepper, carrot, onion, Italian seasoning and pepper in oil for 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in tomato sauce; heat through., When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter; top with sauce. Sprinkle with cheese if desired.
Time 20m Yield Serves 6 to 8 Number Of Ingredients 7 Steps:
Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.
Time 55m Yield 2 serving(s) Number Of Ingredients 5 Steps:
Preheat the oven to 200C/gas 6/fan 180°C Peel and deseed the squash; cut it into mouthful-sized chunks and tip into a roasting tin. Peel the onions, leaving the root intact. Cut each, through the root, into eight wedges and put them in the tin. Add the garlic to the tin with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper, then toss everything together with your hands until all the ingredients are glistening. Roast for 45 minutes, until everything has browned nicely. Meanwhile, cook the pasta in a large pan of salted water following the timings given on the packet. Drain the pasta, reserving about 4 tbsp of the cooking water. Remove the tin from the oven and add the cooking water and crème fraîche, stirring everything together lightly. Tip in the pasta and toss well. Serve with a sprinkling of freshly grated Parmesan.
Yield 8 Number Of Ingredients 12 Steps:
In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet. While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown. To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add chopped mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat. Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.
More about “summer squash pasta with roasted red pepper sauce recipe by tasty”
Time 1h5m Yield 4 Number Of Ingredients 14 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Place the spaghetti squash cut side down on a baking dish. Fill the baking dish with about 1 inch of water. Bake in the preheated oven until the flesh of the squash is tender and the skin is easily pierced with a fork, about 45 minutes. After squash goes in the oven, heat the olive oil in a large skillet over medium heat. Stir in the vegan sausage, onion, bell pepper, and garlic; cook and stir until vegetables are tender, 5 to 7 minutes. Add mushrooms, and cook for 3 more minutes. Stir the tomato sauce, tomato paste, water, Italian seasoning, brown sugar, sea salt, and black pepper. Cover and simmer while the squash continues to cook, about 35 minutes. Scoop the flesh from the squash onto a plate, and use two forks to separate and fluff up the strands of squash. Top with the sauce to serve.
