FARFALLE PASTA WITH SLOW ROASTED TOMATO COMPOTE
Provided by Food Network
Time 4h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Julienne the roasted tomatoes. Add the olives, garlic, capers, vinegar and basil. Toss tomato mixture with pasta.
- Preheat oven to 250 degrees F.
- Toss all ingredients in a large bowl. Arrange tomatoes, cut-side up, on an oiled cookie sheet. Roast in oven for 3 1/2 hours or until tomatoes have reduced in size by 1/2.
FARFALLE WITH PROSCIUTTO, SPINACH, PINE NUTS AND RAISINS
Make and share this Farfalle With Prosciutto, Spinach, Pine Nuts and Raisins recipe from Food.com.
Provided by DianeH
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Plump raisins by soaking in boiling water (off the heat), about 10 minutes, then drain.
- Heat oil in large skillet over medium heat. Add garlic and cook,stirring, for 1 minute. Add spinach and cook, stirring for about 2 minutes or until just wilted.
- Cook Farfalle as directed on package and drain. Toss with pine nuts, raisins, garlic, spinach and prosciutto. Add parmesan cheese. Add salt and pepper to taste.
Nutrition Facts : Calories 886.6, Fat 43, SaturatedFat 6.4, Cholesterol 7.3, Sodium 193.2, Carbohydrate 105.7, Fiber 6.6, Sugar 13.8, Protein 23.2
BAKED FARFALLE WITH PROSCIUTTO AND MUSHROOMS
This delicious baked pasta dish can also be made with pancetta, which is much cheaper than prosciutto and just as tasty.
Provided by Irmgard
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, heat the oil over medium-high heat and saute the prosciutto until golden, about 5 minutes.
- Add the onion, garlic, mushrooms, basil, pepper and salt.
- Saute until the mushrooms are golden, about 8 minutes.
- Add the wine and boil until almost no liquid remains, about 1 minute.
- Add the tomatoes, breaking up with a spoon.
- Stir in the tomato paste and bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Add the cream and simmer until thickened, about 5 minutes.
- In a large saucepan of boiling salted water, cook the farfalle until tender but firm, about 10 minutes.
- Drain and return to the pot.
- Add the sauce and parsley and toss to coat.
- Transfer to a 10-cup oval baking dish.
- Sprinkle with the Parmesan cheese.
- Bake in a 375 degree F oven until bubbly, about 30 minutes.
FARFALLE WITH BABY SPINACH, WALNUTS, AND RICOTTA
Categories Leafy Green Pasta Vegetarian Quick & Easy Lunch Parmesan Ricotta Walnut Spinach Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over medium heat. Add walnuts and sauté until slightly darkened, about 5 minutes. Using slotted spoon, transfer nuts to small bowl; set aside. Add sun-dried tomatoes, garlic, and crushed red pepper to same skillet. Sauté until garlic is golden, about 3 minutes. Add spinach in 3 batches and cook until wilted, about 10 minutes total.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3 tablespoons cooking liquid. Transfer reserved cooking liquid to large bowl; whisk in ricotta. Add walnuts, spinach mixture, and pasta; toss to combine. Season with salt and pepper. Serve, passing Parmesan cheese separately.
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