CARRABBA'S CAVATAPPI AMATRICIANA (SIDE DISH PASTA)
This is an approximate verision of Carrabba's. This is served in the restaurant as a side dish but would be just fine as a main dish when pancetta is added in. Cavatappi pasta is a short tubed corkscrew or S-shaped pasta. It can be hard to find but I was able to find it called "Twists" by the pasta brand DaVinci (blue bag).
Provided by SoupHound
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook cavatappi according to package directions; drain.
- Saute onions, garlic, and red pepper flakes in olive oil over medium heat till onions are soft and translucent.
- Add white wine and cook till nearly evaporated.
- Stir in tomatoes with their juice till slightly thickened (3-5 minutes).
- Taste, and add salt and pepper as desired.
- Mix into cooked cavatappi.
- Toss with cheese.
- Add cooked pancetta (optional).
Nutrition Facts : Calories 427.7, Fat 14.7, SaturatedFat 2.1, Sodium 292.4, Carbohydrate 57.9, Fiber 4.9, Sugar 9.2, Protein 9.8
CAVATAPPI WITH BROCCOLI SAUCE
This rustic pasta sauce consists of mainly one ingredient: broccoli. The broccoli is boiled until very tender and then mashed with a fork. Simply toss the mashed broccoli with pasta water and some cheese to make a delicious and nutritious sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the broccoli and cook until very tender, 7 to 8 minutes. Remove the broccoli to a paper towel-lined plate using a slotted spoon, reserving the water in the pot. Add the pasta to the boiling water, stir and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, pat the broccoli dry and transfer to a bowl. Using a fork or potato masher, mash the broccoli until mostly smooth but still slightly chunky.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until starting to sizzle and the garlic is just browning, 1 to 2 minutes. Add the broccoli and combine with a rubber spatula, lightly mashing it with the oil and cooking down the broccoli a bit further, 2 to 3 minutes.
- Add the pasta and 1/2 cup of the reserved cooking water to the skillet. Stir to combine and add the cheese. Continue to fold the broccoli and pasta together until the sauce coats the pasta, adding more cooking water as needed to loosen, 2 to 3 minutes. Season with salt and pepper. Turn off the heat and stir in the lemon juice.
- Divide the pasta among bowls. Top with more cheese and drizzle with olive oil.
Nutrition Facts : Calories 500, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 654 milligrams, Carbohydrate 67 grams, Fiber 5 grams, Protein 20 grams, Sugar 4 grams
PESTO CAVATAPPI
Delicious, easy pesto cavatappi recipe. Perfect for busy weeknights.
Provided by andmee
Categories Pesto Pasta
Time 25m
Yield 8
Number Of Ingredients 7
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 12 minutes. Drain well.
- Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and cook until heated through and some liquid has been released, about 5 minutes. Stir in wine and cream; bring to a boil. Reduce heat to medium and cook until sauce has thickened slightly, about 2 minutes.
- Add pesto and stir until heated through, about 2 minutes. Add drained pasta and toss until combined. Transfer to a serving dish and garnish with Parmesan cheese.
Nutrition Facts : Calories 458 calories, Carbohydrate 45.4 g, Cholesterol 29 mg, Fat 22.3 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 7.7 g, Sodium 398 mg, Sugar 3 g
PASTA POMODORO RECIPE
Enjoy bold, beautiful flavor with this Pasta Pomodoro Recipe. This Pasta Pomodoro Recipe calls for bacon, garlic and crushed red pepper.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels.
- Add onions to reserved drippings; cook and stir on medium heat 5 min. Stir in garlic; cook 1 min. Add tomatoes, tomato paste and crushed pepper; simmer 5 to 6 min. or until thickened, stirring occasionally.
- Drain pasta; return to pan. Crumble bacon. Add to pasta with sauce; toss to coat. Spoon onto platter; top with cheese and basil.
Nutrition Facts : Calories 410, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 18 g
CAVATAPPI WITH ROASTED BROCCOLI AND PESTO
A light entree incorporating broccoli and cavatappi. You can add chicken if you like and more to fill you up with fewer calories.
Provided by chri103
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
- Spread out broccoli florets on the prepared baking sheet and drizzle with about 2 tablespoons olive oil. Shift broccoli florets around so they are lightly coated with oil. Season with salt, pepper, and garlic powder.
- Roast in the preheated oven until broccoli begins to brown, 8 to 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Remove roasted broccoli from oven and toss with remaining 1 tablespoon olive oil and lemon juice until all florets are lightly coated. Sprinkle with 1 to 2 tablespoons Parmesan cheese to taste.
- Drain cooked pasta and return to the pot. Keep stove on low heat and mix in pesto. Add roasted broccoli and mix until well combined. Serve pasta in bowls with extra Parmesan cheese.
Nutrition Facts : Calories 810.4 calories, Carbohydrate 122.6 g, Cholesterol 12.3 mg, Fat 26 g, Fiber 8.4 g, Protein 27.7 g, SaturatedFat 5.3 g, Sodium 276.8 mg, Sugar 2.2 g
CAVATAPPI CASSEROLE WITH PROSCIUTTO AND THREE CHEESES
For a milder flavor, substitute white Cheddar for the Gruyère and Monterey Jack for Gouda. Cottage Living 9/2006. Have tweaked it with 2% milk and it turned out fine, it was all we had.Update: 06/26/2009 - leave out the salt because the cheeses and prosciutto have enough salt. The hot sauce makes the dish, even when you don't like it - it makes it special.")
Provided by Manami
Categories Pork
Time 42m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- Cook pasta according to package directions. Drain and set aside.
- Lightly grease a 13x9" baking dish, and set aside. (Can also use 8 ramekins).
- Cook prosciutto in a large nonstick skillet over medium-high heat, stirring often, 6 minutes or until browned and crisp; set aside.
- Melt butter in a Dutch oven over medium-high heat.
- Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, 5 minutes or until smooth mixture comes to a boil and thickens.
- Whisk in salt, black pepper, and, if desired, red pepper or hot sauce.
- Remove from heat and add 1 cup Guyère, whisking until smooth.
- Add Gouda and Parmesan, and whisk until smooth.
- Add prosciutto and pasta, and stir to combine.
- Transfer mixture to prepared dish(or ramekins) top with remaining 1 cup Gruyère.
- Bake at 350ºF for 20 minutes or until bubbly.
Nutrition Facts : Calories 634.2, Fat 26.1, SaturatedFat 15.4, Cholesterol 80.3, Sodium 373.5, Carbohydrate 68.7, Fiber 2.6, Sugar 9.8, Protein 29.8
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