Garlic And Parmesan Gemelli Pasta Recipes

25 BEST GEMELLI PASTA RECIPES

25 Best Gemelli Pasta Recipes image

Number Of Ingredients 25

Ingredients

1. Gemelli With Anchovies, Tomatoes, and Mascarpone
2. Roasted Vegetable Pasta
3. Garlic-y Lemon Butter Shrimp Gemelli
4. Gemelli Pasta With Shrimp and Lemon
5. One-Pot Mushroom Pasta
6. Mushroom Gemelli
7. Red Pepper Pesto Shrimp Pasta
8. Simple and Light Gemelli Pasta With Blistered Tomatoes
9. Gemelli With Shrimp, Red Bell Peppers, and Peas
10. Pasta E Ceci Alla Romana
11. Gemelli With Pesto, Potatoes, and Green Beans
12. Seared Scallop Gemelli & Asparagus, Snap Peas, & Pecorino Recipe
13. Gemelli With Sweet Sausage and Spinach
14. Gemelli Pasta With Spicy Sausage and Spinach
15. Gemelli With Tomato Sauce and Broccoli
16. Creamy Gemelli Pasta With Cherry Tomatoes
17. Gemelli With Sausage and Asparagus
18. Creamy Garlic Pasta With Veggies
19. Gemelli With Chicken & Vegetables In Tomato-Basil Cream Sauce
20. One-Pot Chicken Pesto Pasta
21. Creamy Pasta Salad With Bacon, Peas, and Bell Peppers
22. Easy Lemon Basil Pasta Salad
23. Lemony Ricotta Pasta With Basil
24. Cheesy Taco Pasta
25. Mac and Cheese With Ham & Broccoli

Steps:

Choose your favorite dish!
Prepare ingredients according to the recipe.
Be ready in 30 minutes or less!

GEMELLI PASTA WITH FENNEL JUICE, BROCCOLI AND OVEN-DRIED TOMATOES

Gemelli Pasta with Fennel Juice, Broccoli and Oven-Dried Tomatoes image

Provided by Food Network

Categories main-dish

Time 15h45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

7 medium Roma tomatoes
1 1/2 teaspoons sugar
1 tablespoon salt
1 1/2 cups peeled garlic cloves
1/2 cup extra-virgin olive oil
5 heads fennel
1 pound dry gemelli pasta
8 garlic cloves, peeled and slivered
2 cups broccoli rabe, blanched and coarsely chopped
2 tablespoons dry or 4 tablespoons fresh oregano, chopped
1/4 teaspoon crushed red pepper
Shaved Parmesan cheese

Steps:

Pre-heat oven to 200 degrees F. Slice tops of Romas off and then cut in half lengthwise. Mix in a bowl with sugar and salt. Place on a sheet pan cut-side up and bake for 2 1/2 hours. Turn oven off and leave tomatoes inside overnight. The next day turn the oven on to 200 degrees F. and slow roast the tomatoes for 5 to 7 more hours, depending on size. The tomatoes should be shriveled, but not at all crispy. Remove from oven, let cool, and then cut into julienne strips. Pre-heat oven to 300 degrees F. Place whole garlic cloves and 1/4 cup olive oil in an aluminum foil packet and bake for 2 1/2 hours. Cloves should be very soft. Place cloves in blender or food processor and puree to a smooth paste, scraping down sides occasionally. Julienne one large head of fennel, toss with 1 tablespoon oil, a pinch of salt and freshly ground pepper, and roast in oven for 2 hours.
Dice remaining fennel, put in a saucepan, just cover with water, and simmer until very soft. Puree in a blender. Allow to cool slightly and squeeze liquids out through a cheesecloth, reserving liquid. Discard solids. Cook pasta in 2 quarts rapidly boiling salted water, drain and set aside. Heat remaining oil in a skillet, add slivered garlic and stir until golden brown. Add broccoli rabe, saute to warm it, add crushed red pepper and oregano (if using dry). Add fennel juice and reduce by half. Add roasted fennel, oven-dried tomatoes, garlic puree, and oregano (if using fresh). Stir in pasta. Serve in shallow bowls and garnish with shaved Parmesan cheese.

GARLICKY ITALIAN PASTA

Garlicky Italian Pasta image

Fragrant garlic ties everything together in this rustic pasta dish that calls for shredded meat leftovers--shredded chicken or pulled pork would be equally delicious.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes

Number Of Ingredients 9

Ingredients

Coarse salt and freshly ground pepper
1 box gemelli pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
4 cups spinach
1 cup frozen peas
2 cups shredded Wine-Braised Brisket
1/2 cup grated Parmesan
Freshly grated lemon zest, for serving

Steps:

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente; drain, reserving 1/4 cup pasta cooking water.
While the pasta is cooking, heat a medium pot over medium-high. Add olive oil and garlic; cook, stirring, 1 minute. Add spinach, peas, and brisket. Cover; cook 3 minutes. Stir in pasta and Parmesan; add reserved pasta cooking water to loosen, if needed. Season with salt and pepper. Top with lemon zest before serving.

GEMELLI WITH SHRIMP, TOMATOES AND WALNUT-PARSLEY SAUCE

Gemelli with Shrimp, Tomatoes and Walnut-Parsley Sauce image

One piece of gemelli consists of two strands of pasta-both about an inch long-twisted around each other to resemble a braid. These noodles are great for catching the juices in this garlicky entrée. If you can't find gemelli, use fusilli; it will work just as well.

Yield Serves 6

Number Of Ingredients 10

Ingredients

4 cups fresh Italian parsley leaves (about 1 large bunch)
1 cup walnuts (about 3 1/2 ounces), toasted
6 teaspoons chopped garlic
1 1/2 teaspoons grated lemon peel
1/2 cup extra-virgin olive oil
1 pound gemelli or fusilli
2 tablespoons butter
1 1/4 pounds medium shrimp, peeled, deveined
1/4 cup fresh lemon juice
1 1-pint basket cherry tomatoes, stemmed, halved

Steps:

Blend parsley, 3/4 cup walnuts, 5 teaspoons garlic and lemon peel in processor until nuts are finely chopped. With machine running, gradually add oil and blend until coarse paste forms. Season sauce to taste with salt and pepper.Cook pasta in pot of boiling salted water until just tender but still firm to bite.
Meanwhile, melt butter in heavy medium skillet over medium heat. Add remaining 1 teaspoon garlic; sauté 30 seconds. Add shrimp; sauté 2 minutes. Add lemon juice and simmer until shrimp are just opaque in center, about 2 minutes.Drain pasta well; return to same pot. Add parsley sauce; toss until coated. Mix in shrimp and tomatoes. Season with salt and pepper; top with 1/4 cup walnuts.

GEMELLI PASTA W/ ROASTED FENNEL & BLACK GARLIC RECIPE - (4.5/5)

Gemelli Pasta w/ Roasted Fennel & Black Garlic Recipe - (4.5/5) image

Provided by shauna

Number Of Ingredients 7

Ingredients

1 Box Dry Gemelli Pasta
2 Heads Fennel, sliced thin & roasted
4 Tbsp. Extra Virgin Olive Oil
5 Cloves Black Garlic, sliced
1 Jar Tomato & Basil Sauce
Salt & Freshly Ground Black Pepper To Taste
1/4 C. Parmegiano-Reggiano Cheese, grated

Steps:

Preheat oven to 400. Toss fennel with 2 Tbsp. extra virgin olive oil & season with salt & freshly ground black pepper. Roast on an aluminum baking sheet till slightly brown & soft. Bring a lg. pot of boiling, salted water to a boil. In a lg. skillet, sauté sliced black garlic in olive oil for 1 min. Add roasted fennel & sauté for 1 min. Add tomato sauce & bring to a simmer. Cook pasta till al dente (approx 6-8 min.). Drain, reserving 1/2 C. cooking liquid & then adding the liquid to the sauce. Add pasta to sauce & stir to combine. Remove from heat & add cheese. Toss well & serve.

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