25 MINUTE MARGHERITA PASTA (LIGHTENED UP!)
25 Minute LIGHTENED UP Margherita Pasta bursting with fresh tomatoes and basil in a garlic, mozzarella Parmesan sauce! your favorite Margherita pizza in creamy pasta form!
Provided by Jen
Time 25m
Number Of Ingredients 19
Steps:
- Cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining.
- Melt butter in olive oil over medium-low heat in a large skillet. Increase heat to medium and add onions and HALF of the tomatoes and sauté for 5 minutes. Add garlic and cook an additional 30 seconds. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick).
- Turn heat to low then slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in chicken bouillon, spices and continue to simmer until slightly thickened, stirring occasionally.
- Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted, followed by cream cheese until melted.
- Stir in remaining tomatoes and fresh basil. Stir in pasta until well coated, adding additional reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
- Garnish with freshly grated Parmesan Cheese and additional basil if desired.
ORECCHIETTE PASTA WITH MARGHERITA® GENOA SALAMI
Thinly-sliced strips of Margherita® Genoa salami, roasted garlic, baby spinach and fresh basil create an unforgettable orecchiette pasta dish.
Provided by Margherita Meats
Categories Trusted Brands: Recipes and Tips Margherita® Meats
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- In a small pot place 1/4 cup whole peeled garlic cloves. Cover with extra virgin olive oil and cook on low heat until garlic becomes soft and cooked through. Set aside to cool, retain olive oil.
- Bring a pot of lightly salted water to boil and cook orecchiette pasta until al dente. Reserve approximately 1/4 cup of the pasta water to add to the end of step 3. Drain pasta and cool in cold water, then set aside.
- In a large saute pan, heat garlic oil from roasted garlic. Add Margherita® Genoa salami and brown slightly. Add peppers, spinach, roasted garlic, and half of the toasted pine nuts and continue to cook until spinach is wilted. Add cooked pasta and reserved pasta water, fresh basil and toss, continue to saute until pasta is hot and ready to serve.
- Place pasta on plates or serving bowl, sprinkle with grated Romano cheese, black pepper and top with remaining pine nuts.
Nutrition Facts : Calories 664.9 calories, Carbohydrate 99.1 g, Cholesterol 13.9 mg, Fat 19 g, Fiber 8.6 g, Protein 24.3 g, SaturatedFat 4.2 g, Sodium 292.7 mg, Sugar 5.5 g
PASTA MARGHERITA
The toppings of this pasta are the same as used on the traditional pizza. This makes for a quick, meatless main dish.
Provided by FloridaGrl
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain. Place in large bowl.
- While pasta cooks, combine basil, garlic, onions, and tomatoes in food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts.
- Stir in tomato mixture, olive oil, salt, pepper. Toss gently to coat pasta. Top with diced mozzarella.
MARGHERITA PASTA
Make and share this Margherita Pasta recipe from Food.com.
Provided by Skooch
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Heat oil in a large skillet over medium heat; add garlic, cook and stir 1 minute.
- Add tomatoes, basil, salt and pepper; cook and stir another 3 minutes.
- Add pasta to skillet and toss well.
- Add chicken broth and stir. Toss with Parmesan cheese.
Nutrition Facts : Calories 401.8, Fat 7.4, SaturatedFat 1.6, Cholesterol 3.7, Sodium 635.1, Carbohydrate 70.9, Fiber 5.5, Sugar 9.6, Protein 13.9
GRILLED CHICKEN MARGHERITA
Grilled marinated chicken, topped with melted mozzarella, pesto, and cherry tomatoes makes a delicious summer meal! Serve with rice or angel hair pasta.
Provided by France C
Categories BBQ & Grilled Chicken
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
- Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
- Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.
Nutrition Facts : Calories 470.7 calories, Carbohydrate 5.3 g, Cholesterol 121.8 mg, Fat 27.4 g, Fiber 1 g, Protein 49.4 g, SaturatedFat 7.2 g, Sodium 652.1 mg
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