Campanelle With Spinach And Beans Recipes

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

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

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.

CAMPANELLE WITH SAUTEED MUSHROOMS AND THYME

Steps:

• Heat butter and oil in 12-inch skillet over medium heat until butter has melted.
• Add shallots and 1/2 teaspoon salt and cook until softened, about 4 minutes.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Stir in shiitakes, increase heat to med-high and cook for 2 minutes.
• Stir in cremini mushrooms and cook, stirring occasionally, until golden brown, about 8 minutes.
• Stir in thyme and cook 30 seconds.
• Transfer mixture to bowl and cover to keep warm.
• Add broth to now empty skillet and bring to a boil over high heat, scraping up any browned bits.
• Off heat, stir in cream and lemon juice.
• Season with salt and pepper to taste.
• Meanwhile, bring 4 quarts water to boil in a large pot.
• Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
• Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
• Add mushroom mixture, cream sauce, Parmesan, and parsley and cook over medium heat, tossing to combine, until pasta absorbs some sauce, 1-2 minutes.
• Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency; serve.