Posts tagged pasta

Fusilli with Spinach and Asiago Cheese

April 13, 2010 · Filed under Pasta · Tagged , , , , ,

FUSILLI WITH SPINACH AND ASIAGO CHEESE

INGREDIENTS
1 pound fusilli pasta
1/4 cup olive oil
1 garlic clove, minced
1 (9-ounce) bag fresh spinach, roughly chopped
8 ounces (1/2 pint) cherry tomatoes, halved
1 cup (about 3 1/2-ounces) grated Asiago
1/2 cup grated Parmesan
1 teaspoon salt

SERVES
4-5

PREP TIME
10 minutes

COOK TIME
20 minutes

DIRECTIONS
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
Transfer the pasta to a serving plate and serve

CREDIT
Giada Laurentiis

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Penne with Butternut Squash and Goat Cheese

April 13, 2010 · Filed under Pasta · Tagged , , , , , , ,

Even if you have never had butternut squash or liked it, give this one a shot- this is a real winner in terms of taste as well as texture. Roasting butternut squash caramelizes and brings out the sweetness of this vegetable, the texture is also completely changed. The tang in the goat cheese compliments the sweetness of the squash and the basil adds a vibrant color and flavor and the toasted walnuts add a nice crunch to the bite….Yummy!!!

PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE

INGREDIENTS
Vegetable oil cooking spray
1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, diced into 1/2-inch pieces
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup coarsely chopped walnuts, toasted (see Cook’s Note)
1 packed cup chopped fresh basil leaves
1/3 cup finely grated Parmesan

SERVES
4-6

PREP TIME
10 minutes

COOK TIME
Roasting time for Butternut squash – 40-45 minutes
10-12 minutes for the pasta

DIRECTIONS
To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.

Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve

CREDIT
Giada at home

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Fettuccini with Garden Vegetables and Greens

April 7, 2010 · Filed under Got to love them - Vegetables, Pasta · Tagged , , , , , ,

FETTUCCINI WITH GARDEN VEGETABLES AND GREENS

INGREDIENTS
Salt
12 ounces fettuccini
3 tablespoons extra-virgin olive oil
1 small onion, very thinly sliced
2 cloves garlic, chopped or sliced
2 medium zucchini, cut julienne or matchsticks
2 to 3 small, firm eggplants, about 1 pound, peeled and cut into batons (Japanese eggplant may be substituted)
1 small red bell pepper, seeded, rounded ends trimmed and thinly sliced
A generous handful basil leaves, shredded
1/2 cup grated pecorino, plus more for serving
Freshly ground black pepper
8 to 10 leaves green or red leaf lettuce, shredded

SERVES
4-5

PREP TIME
10 minutes

COOK TIME
20 minutes

DIRECTIONS
Bring a large pot of water to boil over medium heat. When boiling, salt the water and add the pasta. Cook until just shy of al dente.

Meanwhile, heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in large skillet over medium heat. Add the onions, garlic and vegetables as you chop them, the zucchini, eggplant and red pepper. Season vegetables with salt and cover, cook until tender, about 10 to 12 minutes.

Just before draining the pasta, add about 1 cup starchy cooking liquid to the vegetables. Drain the pasta and add to the vegetables, tossing to combine. Stir in the basil and the cheese and a little black pepper, to taste. Transfer the pasta to a serving bowl and top with the shredded lettuce. Serve with an extra sprinkle of cheese and drizzle with the remaining 1 tablespoon of extra-virgin olive oil.

CREDIT
Rachel Ray

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Penne in Almond Sauce

March 29, 2010 · Filed under Nutritious meals for kids · Tagged , , , , ,

A nice creamy pasta, The almonds add a really nice flavor in the sauce, The flavors are really subtle so kids will really like this pasta. If you are making it for yourself and like it hot then you can add a pinch of red pepper flakes when ready to eat.

Penne in Almond Sauce

Ingredients
1 pound whole wheat penne pasta
1/2 cup blanched, slivered almonds ground
2 1/2 cups low-sodium chicken stock
1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and smashed
2 store-bought, rotisserie chicken breasts, skinned, boned and cut into 1/2-inch cubes (about 2 cups)
1 cup frozen petite peas
3/4 cup heavy cream
1 large lemon, zested
Kosher salt and freshly ground black pepper
2 cups grated Parmesan
1/2 cup chopped fresh basil leaves

SERVES
4 -6

PREP TIME
5 minutes

COOK TIME
18 – 20 minutes

DIRECTIONS

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste

Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve.

CREDIT
Adapted from Giada at home

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