Garlicbasiltotellinisoup Recipes

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ROASTED GARLIC AIOLI



Roasted Garlic Aioli image

Provided by Guy Fieri

Categories     condiment

Time 1h

Yield 1 cup

Number Of Ingredients 10

2 to 3 whole heads garlic
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/3 cup fresh lemon juice
2 tablespoons grated Parmesan
1/2 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
Dash Worcestershire sauce
Chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
  • In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

GARLIC TORTELLINI SOUP



Garlic Tortellini Soup image

I like to top bowls of this tasty soup with a little grated Parmesan cheese, and serve it with crusty bread to round out the meal. -Donna Morgan, Hend, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 6

1 tablespoon butter
2 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 package (9 ounces) refrigerated cheese tortellini
1 can (14-1/2 ounces) diced tomatoes with green chiles, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Steps:

  • In a large saucepan, heat butter over medium heat; saute garlic until tender, about 1 minute. Stir in broth; bring to a boil. Add tortellini; cook, uncovered, until tender, 7-9 minutes. Stir in tomatoes and spinach; heat through.

Nutrition Facts : Calories 189 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1074mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 11g protein.

SPAGHETTI WITH GARLIC AND BASIL



Spaghetti with Garlic and Basil image

This is a delicious and quick pasta dish. Serve with a green salad and garlic bread.

Provided by MARILYN PERZIK

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package uncooked spaghetti
¼ cup extra-virgin olive oil
¼ cup unsalted butter, melted
4 cloves garlic, minced
1 cup fresh basil, coarsely chopped
salt and pepper to taste
½ cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a large bowl, toss the spaghetti with the olive oil, butter, garlic, basil, salt, and pepper until evenly coated. Serve with Parmesan cheese.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 40.5 g, Cholesterol 19.7 mg, Fat 15.2 g, Fiber 2.5 g, Protein 8.9 g, SaturatedFat 5.6 g, Sodium 79.1 mg, Sugar 0.1 g

GARLIC AIOLI



Garlic Aioli image

This is a great recipe that I found in another user's comments but nowhere else on the site. Enjoy! We use this as a dip for crab cakes or as a spread on sandwiches.

Provided by Jeff and Justine

Categories     Side Dish     Sauces and Condiments Recipes

Time 40m

Yield 8

Number Of Ingredients 5

¾ cup mayonnaise
3 cloves garlic, minced
2 ½ tablespoons lemon juice
¾ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 1.5 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 335.5 mg, Sugar 0.3 g

GARLIC SPAGHETTI SAUCE



Garlic Spaghetti Sauce image

I adopted this recipe from Zaar some time ago and finally got round to trying it myself. It's quick and simple and full of fresh flavours. I prefer using basil but the original recipe stated parsley so I left it here for you to choose. Try adding some sliced black olives, fried or marinated mushrooms or sun blush tomatoes at the end.

Provided by -Sylvie-

Categories     Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup garlic (minced)
1/4 cup butter
1/4 cup extra virgin olive oil
1/2 cup chopped basil or 1/2 cup parsley
grated parmesan cheese

Steps:

  • To make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned.
  • Stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green.
  • Pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese.
  • Serve with french bread and extra Parmasan cheese at the table.
  • This garlic sauce will cover 3/4-1 pound of spaghetti or other pasta.

Nutrition Facts : Calories 247.7, Fat 25.1, SaturatedFat 9.2, Cholesterol 30.5, Sodium 104.7, Carbohydrate 5.8, Fiber 0.4, Sugar 0.2, Protein 1.4

GARLIC AIOLI



Garlic Aioli image

Provided by Food Network

Categories     condiment

Yield about 3/4 cup

Number Of Ingredients 7

3 garlic cloves, chopped
*1 large egg
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
2 turns freshly ground black pepper
1/2 cup olive oil

Steps:

  • Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.

TORTELLINI WITH ROASTED GARLIC SAUCE (APPETIZER)



Tortellini With Roasted Garlic Sauce (Appetizer) image

This is a wonderful appetizer and a nice change from the usual chips and dip or crackers and spread combo. We especially loved the sauce! If you roast the garlic ahead of time, it all comes together rather quickly. I didn't heat the sauce after pureeing, just served it at room temperature. Note added 12/26/05: I agree with Marie Nixon's review that there is enough sauce for 2 packages of tortellini. I did actually make 2 packages, and there was plenty of sauce for that amount.

Provided by GaylaJ

Categories     Christmas

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 7

1 large head of garlic
1 (9 ounce) package fresh tortellini (I used tri-colored five cheese)
2 -3 tablespoons olive oil
1/2 cup reduced-fat mayonnaise
1/2 cup nonfat sour cream (I used light, rather than nonfat)
1/3 cup grated parmesan cheese
2 tablespoons Frank's red hot sauce

Steps:

  • Preheat oven to 350°F Cut 1/2-inch off top of garlic and remove papery outer skin, leaving cloves intact. Wrap garlic in foil and bake 1 hour, or until tender when pierced with a sharp knife. Let stand until cool enough to handle.
  • Cook tortellini according to package directions (do NOT overcook, best to undercook a bit). Rinse under cold water, drain well on paper towels. Heat 2 tablespoons oil in large nonstick skillet over medium heat(medium-high worked better for me). Add tortellini in batches to oil, cook and stir 3-5 minutes or until lightly golden. Add more oil if necessary. Drain on paper towels.
  • Separate cooled garlic into cloves; pinch each clove so roasted flesh comes out and place in blender or food processor. Add mayonnaise, sour cream, Parmesan cheese and hot sauce. Cover and process until pureed and very smooth. Spoon into small saucepan; cook and stir over low heat until hot and bubbly. Transfer to small serving bowl.
  • To serve, arrange tortellini on serving platter. Dip into Roasted Garlic Sauce.

Nutrition Facts : Calories 144.2, Fat 8, SaturatedFat 2.1, Cholesterol 15.8, Sodium 323.4, Carbohydrate 13.4, Fiber 0.5, Sugar 1.5, Protein 4.7

GARLIC-BASIL TORTELLINI SOUP



Garlic-Basil Tortellini Soup image

I created the recipe through trial and error. I make it with vegetable broth, but feel free to use chicken broth if you prefer. It is a quick fix with frozen pasta and canned beans, it's sure to heat up the chilliest of winter nights.-Linda Kees, Boise, Idaho

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 garlic cloves, minced
1 teaspoon butter
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1/2 cup water
1/3 cup minced fresh basil
1/4 teaspoon pepper
2-1/2 cups frozen cheese tortellini
1 can (19 ounces) cannellini beans, rinsed and drained
2 tablespoons balsamic vinegar
1/4 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, saute garlic in butter until tender. Stir in the broth, water, basil and pepper. Bring to a boil. Stir in tortellini. Reduce heat; simmer, uncovered, for about 3 minutes or until tortellini begins to float. Stir in beans and vinegar; heat through. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 284 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 953mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

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