Farmers Pasta Recipes

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FARMERS MARKET PASTA



Farmers Market Pasta image

When we moved into our house, little did we know that we had a wild asparagus patch. For decades, that little patch has given us plenty of asparagus. This recipe can be used almost any time of year, with almost any assortment of vegetables the season has to offer. By cooking without butter or oil, you can cut fat and calories, but the flavors are still there. -Wendy Ball, Battle Creek, Michigan

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

9 ounces uncooked whole wheat linguine
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 medium carrots, thinly sliced
1 small red onion, chopped
2 medium zucchini or yellow summer squash, thinly sliced
1/2 pound sliced fresh mushrooms
2 garlic cloves, minced
1 cup half-and-half cream
2/3 cup reduced-sodium chicken broth
1 cup frozen petite peas
2 cups cubed fully cooked ham
2 tablespoons julienned fresh basil
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
Optional: Additional fresh basil and Parmesan cheese

Steps:

  • In a 6-qt. stockpot, cook linguine according to package directions, adding asparagus and carrots during the last 3-5 minutes of cooking. Drain; return to pot., Place a large skillet coated with cooking spray over medium heat. Add onion; cook and stir 3 minutes. Add squash, mushrooms, and garlic; cook and stir until crisp-tender, 4-5 minutes. , Add cream and broth; bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, until sauce is thickened slightly, about 5 minutes. Stir in peas, ham, 2 tablespoons basil and pepper; heat through., Add to linguine mixture; stir in 1/2 cup cheese. If desired, top with additional basil and cheese.

Nutrition Facts : Calories 338 calories, Fat 9g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 817mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges

FARMER'S PASTA - GIADA DE LAURENTIIS



Farmer's Pasta - Giada De Laurentiis image

Make and share this Farmer's Pasta - Giada De Laurentiis recipe from Food.com.

Provided by dojemi

Categories     < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

butter, for greasing pan
2 tablespoons olive oil (more if needed)
6 ounces pancetta, chopped
4 teaspoons minced garlic
1/3 cup all-purpose flour
7 cups whole milk
8 ounces Fontina cheese, grated
4 ounces mozzarella cheese, grated
3/4 cup freshly grated parmesan cheese
6 ounces provolone cheese, grated
1 lb rigatoni pasta
3 tablespoons chopped fresh Italian parsley
3 tablespoons chopped fresh basil leaves
salt & freshly ground black pepper
2 cups coarse fresh breadcrumbs
extra virgin olive oil, for drizzling

Steps:

  • Butter a 13 by 9 by 2-inch baking dish.
  • Preheat the oven to 375 degrees F.
  • Heat 1 tablespoon of oil in a heavy large pot over medium-high heat.
  • Add the pancetta and saute until golden and crisp, about 5 minutes.
  • Using a slotted spoon, transfer the pancetta to a small bowl.
  • Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total).
  • Reduce the heat to medium.
  • Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds.
  • Add the flour and whisk for 2 minutes.
  • Gradually whisk in the milk.
  • Bring to a boil over medium-high heat.
  • Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes.
  • Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.
  • Meanwhile, bring a large pot of salted water to a boil.
  • Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.).
  • Drain pasta and add directly into the cheese.
  • Add the parsley, basil, and pancetta and toss to coat.
  • Season the pasta mixture, to taste, with salt and pepper.
  • Transfer the pasta mixture to the prepared dish.
  • Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat.
  • Add the remaining garlic and saute until fragrant, about 30 seconds.
  • Remove from the heat.
  • Add the bread crumbs and toss to coat.
  • Sprinkle the bread crumb mixture over the pasta mixture.
  • Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.

Nutrition Facts : Calories 773.1, Fat 34.7, SaturatedFat 18, Cholesterol 136.2, Sodium 941.5, Carbohydrate 75.9, Fiber 3.4, Sugar 14.8, Protein 38.7

QUICK FARMER'S MARKET PASTA



Quick Farmer's Market Pasta image

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

3 cloves fresh garlic, peeled and finely sliced
2 pints cherry tomatoes, on the vine
3/4 cup extra-virgin olive oil, plus more as needed
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 tablespoon sugar
3/4 pound loose pork sausage
2 to 3 small zucchini, sliced
1 can artichoke hearts, drained and quartered or 2 fresh globe artichokes, trimmed to the hearts, cut into quarters
1/4 cup freshly grated Parmesan
1/4 bunch fresh basil leaves

Steps:

  • In a large heavy saute pan add the sliced garlic and the clusters of cherry tomatoes. Drizzle with the olive oil and season with salt and pepper. Put the pan over low-medium heat on the stove top and cook slowly until the tomatoes are just about falling apart and their juices have been extracted into the olive oil forming a nice sauce, about 35 to 40 minutes.
  • Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente. Reserve 2 to 3 clusters of roasted tomatoes for garnish. Discard the vine stems and puree or squash the remaining tomatoes in the pan, with a spoon, so you have nice chunky pieces of tomato in all the delicious tomato juice and olive oil. Stir in the sugar. This will be the sauce for the pasta.
  • In a large saute pan heat a 3-count of olive oil and saute the loose pork sausage until brown and caramelized. Remove and set aside on a plate while you cook the zucchini. To the same pan add some more olive oil and saute the zucchini until caramelized around the edges, about 2 minutes. Add the artichokes and cook for 2 to 3 more minutes. Add the sausage back to the pan and toss in pasta and the tomato sauce. Mix well over high heat to ensure everything is heated through and evenly coated. Transfer to a serving bowl or platter.
  • To serve, sprinkle with Parmesan, basil leaves and top with a cluster of roasted cherry tomatoes.

FARMER'S PASTA



Farmer's Pasta image

This peasant-style pasta is a meal in itself. If the marriage of potatoes and pasta leaves you wondering, you will become a believer once you taste it. From Cooking Club of America.

Provided by Pinay0618

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons extra virgin olive oil
2 boneless skinless chicken breast halves
4 ounces diced pancetta
3 large garlic cloves, minced
2 portobello mushroom caps, sliced
1/2 cup dry white wine
1 cup chicken broth
5 new potatoes, unpeeled, each cut into 12 wedges
2 red bell peppers, cut into 3/4-inch pieces
1 green bell pepper, cut into 3/4-inch pieces
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon chopped fresh rosemary
8 ounces penne (tube-shaped pasta)
1/3 cup about 1 . 5 oz. freshly grated parmigiano-reggiano cheese

Steps:

  • Heat 1 tablespoon of the oil in large skillet or Dutch oven. Add chicken breasts; cook over medium heat 4 to 6 minutes or until golden brown and juices run clear. Remove from skillet. Slice diagonally into 1/2-inch strips; set aside.
  • Heat remaining 2 tablespoons oil in same skillet. Add pancetta; cook over medium heat until brown, stirring occasionally. Add garlic; cook briefly. Add mushrooms; cook 1 to 2 minutes.
  • Increase heat to high. Add wine; bring to a boil. Add chicken broth, potatoes, bell peppers, salt and pepper. Bring to a boil. Reduce heat to medium-low; cover and simmer 5 minutes.
  • Remove cover; increase heat to medium-high. Add chicken and rosemary. Cook 3 to 5 minutes or until potatoes are tender and sauce is slightly thickened.
  • Meanwhile, cook penne according to package directions.
  • Drain penne; toss with sauce and cheese.
  • TIP *Regular bacon can be substituted for pancetta. Eliminate the oil for cooking and drain the bacon drippings.

Nutrition Facts : Calories 610.7, Fat 14.7, SaturatedFat 3.1, Cholesterol 39, Sodium 652.1, Carbohydrate 89.7, Fiber 12.9, Sugar 5.5, Protein 27.2

FARMER'S BEANS AND PASTA



Farmer's Beans and Pasta image

Blend these healthy vegetables, white beans, and pasta for a complete meal in a bowl.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 12

1/2 pound mini penne pasta
1 tablespoon olive oil
1/2 onion, thinly sliced crosswise into half-moons
1 cup diced carrots (about 2 small carrots)
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken stock
1 cup diced zucchini (about 1 medium zucchini)
1 cup canned chopped tomatoes
1 can (15 1/2 ounces) white beans, drained and rinsed

Steps:

  • Cook pasta, according to package instructions; drain. Set aside.
  • In medium nonstick skillet, heat oil over medium-high heat. Add onion and carrots, and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add sage, oregano, salt, pepper, and stock. Reduce heat to medium, and simmer 10 minutes. Add zucchini and tomatoes; cook, stirring occasionally, until carrots are tender, 7 to 8 minutes. Add the beans, and cook, stirring occasionally, 3 minutes more. Remove from heat. Toss with pasta, and serve.

FARMERS' MARKET PAPPARDELLE



Farmers' Market Pappardelle image

Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.

Categories     Herb     Pasta     Vegetable     Vegetarian     Quick & Easy     Dinner     Lunch     Corn     Zucchini     Summer     Healthy     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 servings

Number Of Ingredients 15

3 garlic cloves, minced
3 tablespoons Sherry vinegar or white wine vinegar
1/3 cup extra-virgin olive oil, plus more for drizzling
1 1/2 pounds multicolored cherry tomatoes, halved (quartered if large)
3 ears corn, shucked
1 1/2 pounds medium zucchini
8 to 9 ounces dried egg pappardelle or dried egg fettuccine
1/4 pound sugar snap peas, strings discarded and peas halved diagonally
1/2 cup thinly sliced red onion (optional)
1 cup small basil leaves, torn if large
1/2 cup mint leaves
1/3 cup snipped chives
Accompaniment: Shavings of Parmesan made with vegetable peeler
Special Equipment
A good vegetable peeler, preferably V- or U-shaped

Steps:

  • Bring a 6- to 8-quart pot of well-salted water to a boil.
  • Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.
  • Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.
  • While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).
  • Cut corn from cobs; add corn to tomatoes.
  • Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.
  • Add herbs and toss gently again.

FARMERS' MARKET PASTA



Farmers' Market Pasta image

Make the most of summer's bounty with this easy pasta recipe that can be on the table in half an hour.

Provided by Cheri Liefeld

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1 package (1 lb) spaghetti
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic
1 cup grape tomatoes, halved
1 cup quartered sliced zucchini
1 cup fresh corn kernels
1 red bell pepper, chopped
1 to 2 tablespoons balsamic vinegar
1/4 cup fresh basil leaves, cut into julienne strips
1/2 cup shredded Parmesan cheese

Steps:

  • Cook spaghetti as directed on package; drain.
  • Meanwhile, in 10- to 12-inch skillet, heat butter and oil over medium to medium-high heat until butter is melted. Add garlic; cook 1 minute. Add tomatoes and zucchini; sauté 5 minutes.
  • Add corn kernels and bell pepper; cook about 5 minutes, stirring occasionally.
  • Stir in balsamic vinegar. Top with basil and cheese. Serve over cooked spaghetti. If desired, serve with extra Parmesan cheese.

Nutrition Facts : ServingSize 1 Serving

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