FARFALLE WITH ROASTED PEPPERS
For this dish, inspired by Greek and Turkish ways with pasta and yogurt, I combined peppers from the market, peas from my freezer and herbs from my garden.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Begin heating a large pot of water for the pasta. Meanwhile seed the pepper, holding it over a bowl to catch juices. Cut in small dice (about 1/4 inch) and place in a another bowl. Strain any juices into the bowl and season with salt and pepper.
- In a large bowl, mash together the feta and the yogurt and add the puréed garlic. Stir in the olive oil, pepper with its juice, basil and marjoram or oregano.
- When the water for the pasta comes to a boil, salt generously and add the farfalle. Set the timer for 5 minutes and add the peas. Boil for another 5 minutes, until the farfalle is cooked al dente. Ladle 2 to 4 tablespoons of the cooking water into the yogurt mixture. Drain the pasta and add to the bowl with the yogurt and peppers, toss together and serve. Garnish each serving with slivered basil and crumbled feta if desired.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 7 grams, Carbohydrate 73 grams, Fat 12 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 463 milligrams, Sugar 7 grams
BOW TIE PASTA (FARFALLE) PUTTANESCA WITH ROASTED PEPPERS
Provided by Food Network
Time 35m
Number Of Ingredients 12
Steps:
- Bring 4 quarts of water to a boil. Add salt and pasta. Cook for about 8 to 10 minutes until al dente. Drain and rinse with cold water. Drain well and set aside. In a small mixing bowl, whisk together the olive oil, vinegar, garlic, capers, and anchovy paste. Mix the olives, yellow pepper, red pepper, and arugula with the pasta. Toss with the olive oil and anchovy mixture. Add salt and pepper to taste. Serve on platter with shaved Parmesan cheese.
- Roasting Peppers - cut peppers in half lengthwise through the stem. Remove the stem, core, and seeds. Place skin side up on a cooking sheet and place under broiler. Cook until skins are charred, about 4 minutes. Place charred peppers in a plastic zip-lock bag until c
FARFALLE WITH GOAT CHEESE AND ROASTED PEPPERS
Make and share this Farfalle With Goat Cheese and Roasted Peppers recipe from Food.com.
Provided by nickigee
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- Crumble goat cheese into a large serving bowl. Add cherry tomatoes, roasted pepper, olive oil, garlic, salt and pepper.
- Drain pasta, and toss with goat cheese mixture.
- Enjoy!
Nutrition Facts : Calories 769.6, Fat 32.4, SaturatedFat 13.9, Cholesterol 44.8, Sodium 1367.3, Carbohydrate 91.2, Fiber 4.9, Sugar 4.5, Protein 28.1
FARFALLE WITH ROASTED RED PEPPER AND PINE NUTS SERVED WITH RICOTTA AND FRESH MOZZARELLA
You'll love the bright colors and variety of textures in this delicious pasta dish. Barilla Veggie pasta is made with squash and carrots for an additional veggie boost
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl, combine 2 tablespoons olive oil, mozzarella and ricotta cheese, season with salt and pepper and set aside. Bring a large pot of water to a boil.
- In a large skillet, saute garlic in 4 tablespoons olive oil until slightly yellow in color. Add roasted peppers and saute for 2 minutes. Season with salt and pepper.
- Cook pasta according to package directions. Drain and toss with the sauce, basil and roasted pine nuts. To serve, arrange individual bowls and place 1 spoon full of cheese mixture inside the bowl. Top with pasta mixture and serve.
Nutrition Facts : Calories 701.6 calories, Carbohydrate 69 g, Cholesterol 36.3 mg, Fat 36.3 g, Fiber 4 g, Protein 27.4 g, SaturatedFat 9.3 g, Sodium 612.5 mg, Sugar 2.8 g
FARFALLE WITH ROASTED CHICKPEAS
My husband asked me to create this recipe after he tried this dish at an authentic Italian Restaurant in Philadelphia. When he tasted what I made he said I got it right on. Now he's no cook so I had to pry a description and the ingredients out of him and with some imagination, this is what I came up with. It does take quite a bit of prep time and I use a gas grill for the beans and veggies but the result is well worth the final result, which makes a hearty delicious vegetarian meal.
Provided by Dustins Mom
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat gas grill to a medium heat.
- Trim peppers to remove stems and seeds. Quarter and set aside.
- Half the plum tomatoes longwise and set aside.
- Rub 1 Tbsp olive oil onto the bottom of an 11 x 14 inch baking pan and stir in all the chickpeas to lightly coat with the oil. Set aside.
- On the stove, heat 2 Tbsp olive oil to a large frying pan or Dutch Oven and slowly saute onion and garlic.
- Place peppers and tomatoes skin side down onto grill. Place the pan of chick peas onto grill. Adjust the heat to low or leave grill lid open while grilling. Stir chickpeas occasionally to prevent burning. Remove when chickpeas have shrunken somewhat and have some darkened areas, after about 10-15 minutes.
- Turn peppers to prevent charring and remove after about 10-15 minutes when tender.
- Do not turn tomatoes and remove when tomatoes appear to have darkened inside and no longer appear "juicy," about 10-15 minutes. Set aside and allow to cool enough to handle.
- Coarsely chop grilled tomatoes and peppers and add to onion and garlic--I use a kitchen shears and cut right into the cooking pan because it is much easier and it preserves the juice in the tomatoes. Stir in chick peas, lemon juice, basil, oregano. Add salt and pepper to taste. Cover and keep warm.
- Cook farfalle according to package directions and drain. Top with the chickpea sauce. Sprinkle with parsley and shredded Parmasean cheese to taste. Serve with a green salad and enjoy!
Nutrition Facts : Calories 603.4, Fat 11.5, SaturatedFat 2.2, Cholesterol 3.7, Sodium 508.8, Carbohydrate 107.9, Fiber 14.6, Sugar 10.4, Protein 22
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