381 vegetable italian style Recipes

roma tomatoes, seeded and cut into thin wedges, zucchini , halved lengthwise and cut into 1/2 inch slices, olive oil, garlic cloves, minced, salt, pepper, penne pasta, italian style tomato paste, parmesan cheese, finely shredded, fresh basil, chopped

summer squash- halved lengthwise, eggplant, -cut into pieces with skin on, banana peppers, seeded and cut in half lengthwise, tomatoes, - whole (yellow if you have them), onions, quartered, chickpeas, -drained, garlic cloves, enchilada sauce, if italian-style diced tomatoes, olive oil, monterey jack cheese, -shredded

whole wheat penne, extra-virgin olive oil, onion, chopped, garlic, minced, butter, all-purpose flour, fat-free half-and-half, fat-free milk, shredded parmesan cheese, salt and ground black pepper to taste, italian-style diced tomatoes, frozen chopped spinach, thawed and drained

barilla plus pasta (elbows, penne or rotini), zucchini, cut into 1/2 inch cubes, eggplant, cut into 1/2 inch cubes, bell pepper, diced, onion, diced, garlic cloves, minced, whole wheat flour, chicken broth, italian-style stewed tomatoes, egg, beaten, parmesan cheese

seashell pasta, chopped, cooked chicken meat, green onions, chopped into 1 inch pieces, red bell pepper, chopped, sliced black olives, cucumber, peeled and chopped, italian-style salad dressing, sunflower seeds (optional)

low sodium chicken broth, diced tomatoes, sliced zucchini , in italian-style sauce, corn, drained, sliced potatoes, drained, wax beans, drained, green beans, drained, sliced carrots, drained

red bell pepper, cored and sliced into 1/4-inch strips, zucchini , sliced lengthwise into 1/4-inch strips, onion, peeled and sliced, low-fat italian-style salad dressing, gruyere or swiss cheese, thinly sliced, roman meal bread

ziti pasta or 8 oz penne pasta, cooked and drained, extra virgin olive oil, onion, chopped, garlic, crushed, butter, all-purpose flour, fat-free half-and-half, nonfat milk, grated parmesan cheese, salt and pepper, to taste, italian-style diced tomatoes, frozen chopped spinach, thawed,drained

spinach leaves, shiitake mushroom, red potatoes, peeled, onions, peeled, basil leaves, white wine, olive oil, fresh oregano or 1 tsp dried oregano, water , to just cover the vegetables in the pot, salt and pepper, heavy cream, basil sprig (to garnish )

butter, onion, coarsely chopped, celery, coarsely chopped, tomato puree or 1 (28 oz) can ready-cut tomatoes, chicken broth or 1 1/2 cups vegetable broth, dried marjoram, crumbled, dried basil, crumbled, sugar, brown rice, salt and pepper, to taste, grated parmesan cheese

rigatoni pasta, butter, sliced portabella mushrooms, fresh asparagus spear , cut into 3 inch pieces, quartered water-packed artichoke hearts, drained, minced fresh garlic, divided, low-fat ricotta cheese, shredded cheese, divided (italian-style blend ), chopped fresh basil, milk

salted butter, red onion, brownulated sugars, brown, wine, organic vegetable broth, chease bread old amsterdam

sized hard-shell clams provide the flavor for the broth and the tender clam meat for this hearty soup. this rendition is not like the traditional commercial offerings with a thick broth that resembles tomato sauce. instead, the broth is briny and clean tasting, flavors from the sea standing out and tomatoes and vegetables offering dimension in flavors and colors. the potatoes provide substance, and cooking them before adding the tomatoes enables their starch to be released into the broth, lightly thickening it. this soup will hold for two days. reheat over a low flame, being sure not to boil the chowder, which will toughen the clams., clams , medium-sized hard-shell , such as cherrystones, washed and scrubbed clean, pancetta , finely chopped, spanish onion , chopped small, red bell pepper , stemmed, seeded, and chopped small, carrot , chopped small, stalk celery , chopped small, garlic cloves , minced, dried oregano, fennel seeds, hot red pepper flakes, dry white wine, clam juice, yukon gold potatoes , peeled and cut into 1/4-inch dice, bay leaf, diced tomatoes, salt and ground black pepper, fresh parsley leaves , chopped

boneless veal shoulder, cut into 3/4-inch cubes, butter, fennel bulb, thinly sliced ; 2 tbsp chopped fronds reserved, baby carrots, onion , halved lengthwise, thinly sliced, italian-style seasoned canned chicken broth, cornstarch, fresh lemon juice, grated lemon peel

grouper, chopped celery, chopped onion, butter or olive oil, stewed tomatoes, italian style, grated parmesan cheese

olive oil, zucchini, bottled minced garlic, black pepper, diced tomatoes, italian-style stewed tomatoes, undrained, chickpeas, drained and rinsed (garbanzo beans), water, dry polenta, preshredded fresh parmesan cheese

olive oil, zucchini, bottled minced garlic, black pepper, diced tomatoes, italian-style stewed tomatoes, undrained, chickpeas (garbanzo beans), drained and rinsed, water, dry polenta, preshredded fresh parmesan

lasagna noodles, shredded mozzarella cheese, grated parmesan cheese or 1 1/2 cups romano cheese, butter, all-purpose flour, white pepper, ground nutmeg, milk, crumbled firm tofu (drained ), cut tomatoes, chopped onion, chopped carrot, chopped celery, chopped fresh parsley, tomato paste, vegetable bouillon granules, ground nutmeg, dry white wine, light cream (optional) or 1/3 cup milk (optional)