I dont have a clue?!
Answers: I don’t know what to make to eat I have some orzo, Fettuccini, broccoli, carrots, celery, onions and a bunch of other things. What do you guys recommend?
hmm.... cook the fettuccini....
cook the broccoli, carrots, celery, and onions, on the frying pan with a little veggie oil or extra virgin olive oil, with a few spices....
Mix together... with a little salt
u shoulda maka soma grettta pasta witha feechinie sauce add the veggies!
go to ur nearest fast food or resturant.
There are a bunch of Vegetarian cook books out there. There's a whole set of books called 1001 Vegetarian Recipes. They're all really good recipes, so I definitely suggest those.
PASTA VERDI
Cook the fettuccini, al dente, drain.
While it cooks, separate the broccoli into florettes and blanch a couple of minutes in boiling water, Drain.
Slice the carrots, celery, & onion thinly and saute for a few minutes in some extra virgin olive oil or butter, until crisp tender. Add a bit of minced garlic or some garlic powder. Add the broccoli and stir fry a couple of minutes to blend the flavors. If you have a bit of worcestershire and balsamic vinegar (or even a splash of lemon juice), add it to heighten the flavors.
Toss with the drained fettuccini, salt and lots of pepper to taste.
Add some grated Parmesan or Romano if you have it.
Serve with some crusty garlic bread and a salad.
For the Orzo, make a wonderful lemony Soup when you have these ingredients:
Onions, celery, carrots
Chicken or vegetable broth
Lemon Juice
Orzo
Salt and pepper
Chop the veggies fine, cook in a little olive oil or butter until soft. Add the broth, stir, add the orzo (note: you want this to be a soup so the proportions should be a lot of broth to a little orzo). When orzo is done, add some lemon juice to taste.
Adjust seasonings.
Tastes like Greek lemon soup.
Baby Broccoli and Spaghetti
Broccolini e Spaghetti
SERVES 8
1/4 cup Colavita? Extra-Virgin Olive Oil
1 pound broccolini, washed and drained
3 cloves garlic, minced
1 pound fresh tomatoes, skinned, seeded, and coarsely chopped
1/2 cup water or vegetable broth
1 tablespoon plus 1/4 teaspoon salt
Grinding black pepper
1 pound spaghetti
1/4 cup reserved pasta-cooking water
Grated Pecorino cheese for sprinkling over pasta
Heat 2 tablespoons of the olive oil in a large skillet. Stir in the broccolini and continue cooking for another 3 minutes. Stir in the garlic and continue cooking until the garlic softens. Stir in the tomatoes, chicken broth, 1/4 teaspoon of the salt, and the pepper. Cover the pan and cook over medium-low heat for 5 minutes. The broccolini should remain al dente, or have a bit of crunch to it. Set the broccolini aside and keep it warm while the spaghetti is cooking.
In a pasta pot with insert, bring 4 to 6 quarts of water to a boil. Stir in the remaining tablespoon of salt and the spaghetti. Stir the spaghetti once or twice. Cover the pot and bring to a boil, then remove the cover and cook until the spaghetti is al dente.
Drain the spaghetti into a colander, reserving 1/4 cup of the cooking water. Return the spaghetti to the pasta pot. Stir in the broccolini, the reserved water, and the remaining 2 tablespoons of olive oil and mix well over medium-low heat. Transfer the mixture to a platter, sprinkle the top with Pecorino cheese, and serve immediately.
Note: Did you know that it is best to grate hard cheeses such as Parmigiano-Reggiano and Pecorino when they are at room temperature?
Broccoli Sauce
3 tablespoons extra-virgin olive oil, plus 1 tablespoon, plus 1 tablespoon
1/2 large onion, cut into 1/2-inch dice
2 cloves garlic, thinly sliced
1 bunch broccoli, tough stems removed
Salt and freshly ground pepper
1/2 cup crushed tomatoes and their juices
1 pound pasta, cooked
Pinch chili flakes
Aged Pecorino di Roma, for grating
In a large saute pan heat 3 tablespoons olive oil over high heat. Add the onion, then the garlic. Let them get soft but not browned. Roughly chop the broccoli and add to the pan. Season with salt and toss with the onions and garlic. Add 1/4 cup pasta cooking water and a splash of olive oil. Let cook for 2 minutes, then push to 1 side of the pan and add the tomatoes to the other side. Reduce the tomatoes for 2 minutes, then toss together with the broccoli. Add cooked pasta, pinch of chili flakes, and a drizzle of olive oil. Grate some Pecorino di Roma onto the pasta and toss to coat for 1 minute
Divide evenly among 6 warm pasta bowls, grate more cheese over each bowl and serve immediately.
Stir-Fried Vegetables
Servings: Makes 6 servings.
Ingredients:
1 1/2 tablespoons vegetable oil
4 ounces green beans, cut into 2-inch pieces (about 1 1/4 cups)
4 small carrots, peeled, cut into matchstick-size strips
1 red bell pepper, cut into matchstick-size strips
1 yellow onion
2 cups brocolli floretts
Preparation:
Heat oil in large skillet over medium-high heat. Add vegetables and sauté until crisp-tender, about 8 minutes. Season to taste with salt and pepper.
Note:
Make orzo and serve vegetables over it.
hope these help. enjoy.
PASTA WITH BROCCOLI AND PEPPERS
1 medium red bell pepper, diced
1 pkg. (16 oz.) frozen chopped broccoli, thawed
1 pkg. (19- 25 oz.) pasta
1/2 c. olive oil
2 garlic cloves, minced
2 tbsp. grated Parmesan cheese
Salt and pepper
Prepare pasta according to package directions. Meanwhile in a medium saucepan, cook red pepper and garlic in hot oil until tender. Stir in broccoli and cook for 2 minutes. Season with salt and pepper to taste. To serve, toss sauce with prepared pasta and cheese in large bowl. Serves
4 to 6.
BROCCOLI AND GARLIC PASTA
16 oz. Linguine or Fettucini pasta
1 bunch Broccoli (use florets only)
1 Garlic clove, minced
1 tbsp. Olive oil
1 can (13-1/4 oz.) Reduced-sodium chicken broth
1 pint Cherry tomatoes, halved
1/2 tsp. Crushed red pepper flakes
1/4 c. Grated Parmesan cheese
Prepare pasta according to package directions. Meanwhile, in skillet over medium heat, cook broccoli and garlic in hot oil 2 minutes. Add broth and tomatoes; bring to a boil and cook 6 minutes or until tender. Drain pasta and place in serving bowl; top with broccoli mixture, red pepper flakes and cheese. Toss well. Serve with Garlic bread and salad.
PASTA PRIMAVERA
1 lb. Fettuccini
1/4 c. Olive Oil (or Vegetable Oil)
2 Garlic cloves; chopped
1/2 tsp. Oregano
1/2 tsp. Basil
1 c. Broccoli florets
1 c. Cauliflower florets
1 c. Artichoke hearts
1 c. Asparagus spears; cut in 1″ pieces
1 c. Green peppers; chopped
1 c. Cherry tomatoes; halved
1/2 c. Parmesan cheese
Cook fettuccini in boiling salted water until al dente. As pasta cooks, heat olive oil in large skillet and saute garlic for 2-3 min. Add herbs and vegetables and saute quickly over high heat until vegetables are tender but crisp. Toss drained pasta with vegetables. Sprinkle with Parmesan cheese.