Campanelle Pasta With Burrata Cheese Spinach Lemon And Toasted Almonds Recipes

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CAMPANELLE WITH WALNUTS, RICOTTA, AND LEMON



Campanelle with Walnuts, Ricotta, and Lemon image

This Campanelle with Walnuts, Ricotta, and Lemon dish tastes great at room temperature, and the recipe can easily be doubled or tripled to feed a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 8

1/2 cup plus 2 tablespoons extra-virgin olive oil
4 large garlic cloves
Coarse salt and freshly ground pepper
1 pound campanelle pasta
1 cup packed fresh flat-leaf parsley leaves, divided, plus 2 tablespoons finely chopped parsley stems (from 1 small bunch)
2 heaping tablespoons finely grated lemon zest (from 3 large lemons)
4 ounces walnuts, toasted well and roughly chopped (1 1/4 cups)
1 cup fresh ricotta cheese

Steps:

  • Heat oil in a medium pan over medium heat until shimmering. Meanwhile, very thinly slice garlic with a mandoline (you should have 1/4 cup). Add to oil, and cook, stirring constantly, until garlic is pale golden brown and crisp, about 3 minutes. Drain garlic chips in a sieve set over a large bowl (reserve oil). Spread garlic chips on paper towels; season with salt.
  • Bring a large pot of salted water to a boil. Cook pasta until just barely al dente. Drain. Add pasta to oil, and toss. Partially cover, and let cool at least 20 minutes and up to 1 1/2 hours.
  • Roughly chop 3/4 cup parsley leaves, and add them with parsley stems, lemon zest, and walnuts to pasta. Toss to combine. Dot with cheese, and season with salt and pepper. Toss gently to combine, being careful not to fully incorporate cheese. Garnish with remaining parsley leaves, and serve with garlic chips.

CAMPANELLE PASTA WITH BURRATA CHEESE, SPINACH, LEMON, AND TOASTED ALMONDS



Campanelle Pasta with Burrata Cheese, Spinach, Lemon, and Toasted Almonds image

Categories     Cheese     Citrus     Garlic     Leafy Green     Nut     Pasta     Vegetarian     Quick & Easy     Mozzarella     Almond     Fall     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1 pound campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta)
2 tablespoons (1/4 stick) butter
1/3 cup olive oil
2 large garlic cloves, minced
1/4 cup lemon juice
1 teaspoon finely grated lemon peel
1 6-ounce package baby spinach (about 4 cups)
3/4 cup sliced almonds, toasted
1 pound burrata cheese, cut into 1-inch chunks

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
  • Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and pepper, and serve.

CAMPANELLE PASTA WITH TURKEY BACON



Campanelle Pasta with Turkey Bacon image

This recipe is simply delicious and easy to make. One day I had to make pasta but ran out of sauce and used what I had in my kitchen. Results...were positive!

Provided by Yajaira

Categories     Pasta Main Dishes

Time 30m

Yield 6

Number Of Ingredients 9

1 (16 ounce) package penne pasta, dry
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 medium ripe tomato, chopped, or more to taste
1 (8 ounce) package fresh spinach
salt and ground black pepper to taste
6 strips turkey bacon
¼ cup crumbled Gorgonzola cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • While pasta cooks, heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until softened, about 5 minutes. Toss in tomatoes and cook and stir for 5 minutes. Gradually toss in spinach and season with salt and pepper. Reduce heat and simmer mixture for 15 minutes.
  • Meanwhile, place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Drain bacon slices on paper towels. Crumble and transfer to tomato mixture.
  • Pour tomato mixture into drained pasta and add Gorgonzola cheese.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 58.3 g, Cholesterol 15.8 mg, Fat 8 g, Fiber 3.8 g, Protein 14.3 g, SaturatedFat 2.5 g, Sodium 216.7 mg, Sugar 3.8 g

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