Cavatelli Salad With Artichokes And Goat Cheese Recipes

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CAVATELLI SALAD WITH ARTICHOKES AND GOAT CHEESE



Cavatelli Salad With Artichokes and Goat Cheese image

Oustanding combination of vegetables, herbs and cheese; they complement each other perfectly. Would make a great vegetarian summer (or anytime) one-dish meal. I found this recipe on-line when searching for artichoke recipes (hey, you can never have too many good ones). Then I tweaked a little to improve it.

Provided by Kumquat the Cats fr

Categories     One Dish Meal

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb cavatelli (or any medium shell)
2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
2 pints cherry tomatoes, halved
2 (15 ounce) cans artichoke hearts, drained and quartered or 4 (6 ounce) cans marinated artichoke hearts, drained
4 -6 green onions, sliced (about 1 1/2 cups)
3 garlic cloves, minced
1/2 cup fresh basil, chopped
2 teaspoons salt, to taste
1/2 teaspoon pepper, to taste
8 ounces goat cheese, crumbled (such as Montrachet)

Steps:

  • Cook pasta in a large pot of boiling water until al dente (or according to package directions). Drain in a colander and rinse under cold water.
  • Whisk together oil and vinegar in a small bowl. Pour over pasta and toss to coat.
  • Add tomatoes, artichokes, olives, green onions, garlic and basil. Toss to coat. Season generously with salt and pepper (or to taste).
  • Add goat cheese and mix gently until melted. Serve immediately or at room temperature.

Nutrition Facts : Calories 555, Fat 17.4, SaturatedFat 8.7, Cholesterol 29.9, Sodium 1450, Carbohydrate 79, Fiber 11.8, Sugar 6.6, Protein 24.3

BAKED ARTICHOKE PASTA WITH CREAMY GOAT CHEESE



Baked Artichoke Pasta With Creamy Goat Cheese image

This cheese-filled pasta bake gets its sweet and crunchy topping from a layer of canned fried onions and Parmesan cheese sprinkled on top. Canned artichokes give it a savory depth, while a combination of goat cheese, cream cheese and mozzarella make it wonderfully gooey. Make sure to use plain - not marinated - artichokes, which will be too sharp and acidic here. You're looking for a mellow richness in this comforting casserole.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 15

Salt, as needed
1 pound fusilli, farfalle or other short pasta
2 tablespoons extra-virgin olive oil, plus more for serving
1 large bunch scallions, thinly sliced, whites and greens separated
4 fat garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes, plus more for serving
8 ounces cream cheese (1 cup), cubed
6 ounces goat cheese, cubed
2 (14-ounce) cans artichoke hearts (not marinated), drained and cut into 1-inch pieces
2 cups canned fried onions
6 ounces shredded mozzarella cheese (1 1/2 cups)
1 cup chopped parsley
1 cup chopped fresh dill
1 teaspoon ground black pepper
1/2 cup grated Parmesan cheese

Steps:

  • Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.
  • Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.
  • Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
  • Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.

CREAMY CAULIFLOWER AND ARTICHOKE SALAD WITH PARMESAN CHEESE



Creamy Cauliflower and Artichoke Salad with Parmesan Cheese image

This is perfect fare for my low carb diet-Somersizing. I really have developed a passion for artichoke hearts thanks to Just Cher's Artichoke Bread. I love this because it's filling and so easy to make!

Provided by yooper

Categories     Cauliflower

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

5 cups cauliflower florets (about 1 medium head)
1 (6 1/2 ounce) jar marinated artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup freshly grated parmesan cheese
1 cup cherry tomatoes, halved

Steps:

  • Cook cauliflower in boiling water until crisp tender, about 4-5 minutes.
  • Cool.
  • Drain artichokes, reserving 2 tablespoons of the marinade.
  • Cut artichokes into bite size pieces.
  • In a large bowl, combine reserved artichoke marinade, mayonnaise and sour cream.
  • Mix well.
  • Blend in parmesan cheese.
  • Add cauliflower, artichokes and cherry tomato halves.
  • Toss lightly.
  • Chill several hours.

Nutrition Facts : Calories 212.1, Fat 14.3, SaturatedFat 5.7, Cholesterol 24.5, Sodium 396.2, Carbohydrate 14.9, Fiber 4, Sugar 4.4, Protein 8.5

SALAD WITH ARTICHOKES



Salad with Artichokes image

This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.

Provided by Cindy

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 15m

Yield 5

Number Of Ingredients 9

4 cups mixed salad greens
½ red onion, sliced
1 (14 ounce) can artichoke hearts in water, drained
½ cup vegetable oil
½ cup red wine vinegar
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
3 tablespoons grated Parmesan cheese

Steps:

  • In a large bowl, combine the mixed greens, onion, and artichoke hearts.
  • In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
  • Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 14.3 g, Cholesterol 2.6 mg, Fat 23 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 718.9 mg, Sugar 1.1 g

ARTICHOKES WITH GOAT CHEESE



Artichokes with Goat Cheese image

Categories     Vegetable     Appetizer     Bake     Vegetarian     Goat Cheese     Artichoke     Spring     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8

8 tablespoons fresh lemon juice
6 medium artichokes, tops and stems trimmed
8 ounces soft fresh goat cheese (such as Montrachet)
3 tablespoons whipping cream
3 teaspoons minced fresh thyme or 1 teaspoon dried
2 large garlic cloves, pressed
3 tablespoons butter
3 tablespoons olive oil

Steps:

  • Bring large pot of water to boil. Add 2 tablespoons lemon juice to water. Add artichokes and cook until tender, about 25 minutes. Drain well. Cool completely. Using small spoon and keeping artichokes intact, carefully remove tiny center leaves and chokes.
  • Mix goat cheese, cream, 2 teaspoons thyme and garlic in small bowl. Season to taste with salt and pepper. Spoon mixture into center of artichokes, dividing equally. Place each artichoke in center of square piece of foil large enough to cover artichoke completely. Gather foil up around artichoke, twisting top of foil to secure. (Can be prepared 1 day ahead. Refrigerate.)
  • Preheat oven to 400°F. Place artichokes on baking sheet and bake until heated through, about 15 minutes. Melt butter in heavy small skillet. Add olive oil and remaining 6 tablespoons lemon juice and bring to simmer. Remove from heat and stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper. Unwrap artichokes. Place each in center of plate. Drizzle butter mixture around each and serve.

ARTICHOKES BAKED WITH GOAT CHEESE



Artichokes Baked With Goat Cheese image

Provided by Florence Fabricant

Categories     weekday, appetizer, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

4 artichokes, cooked, drained, chokes removed
6 ounces fresh soft goat cheese
1 small clove garlic, minced
2 tablespoons minced fresh chives
1 tablespoon minced fresh parsley
Salt and pepper
1 tablespoon dry bread crumbs
Juice of 1/2 lemon
1/3 cup extra-virgin olive oil

Steps:

  • Preheat the oven to a temperature of 350 degrees. Arrange the artichokes standing up in a shallow baking dish.
  • Mix the goat cheese with the garlic, chives, parsley and with salt and pepper to taste. Then spoon the goat cheese-garlic-herb mixture into the center of each artichoke. Afterward, sprinkle the filling with the bread crumbs.
  • Mix the lemon juice with the olive oil and brush over and inside the artichokes. Put in the oven and bake for about 20 minutes, or just until the artichokes and the filling have been heated through. Serve at once.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 269 milligrams, Sugar 1 gram

CAVATELLI SALAD WITH ARTICHOKES AND GOAT CHEESE



Cavatelli Salad with Artichokes and Goat Cheese image

Categories     Salad     Pasta     Tomato     Side     Picnic     Vegetarian     Lunch     Buffet     Goat Cheese     Basil     Artichoke     Summer     Chill     Healthy     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1 pound cavatelli pasta or medium shell pasta
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 1/2 pounds tomatoes, seeded, coarsely chopped
2 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
4 large green onions, sliced (about 1 1/2 cups)
6 tablespoons chopped fresh basil
6 ounces soft fresh goat cheese, crumbled (about 1 1/4 cups)

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water; drain well. Transfer to large bowl.
  • Whisk oil and vinegar in small bowl to blend. Pour over pasta and toss to coat. Add tomatoes, artichokes, green onions, and basil; toss to coat. Season generously with salt and pepper. Cover and refrigerate pasta salad at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Mix goat cheese into salad. Serve cold or at room temperature.

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