Lemon Fusilli With Arugula Barefoot Contessa Ina Garten Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON FUSILLI WITH ARUGULA BAREFOOT CONTESSA - INA GARTEN



Lemon Fusilli With Arugula Barefoot Contessa - Ina Garten image

Make and share this Lemon Fusilli With Arugula Barefoot Contessa - Ina Garten recipe from Food.com.

Provided by cookiedog

Categories     One Dish Meal

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
kosher salt & freshly ground black pepper
1 lb dried fusilli
1/2 lb baby arugula (or 2 bunches regular arugula, stems removed and leaves cut into thirds)
1/2 cup freshly grated parmesan cheese
1 pint grape tomatoes or 1 pint cherry tomatoes, halved

Steps:

  • Heat the olive oil in a medium saucepan over medium heat.
  • Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of 2 of the lemons, 2 teaspoons of salt, and 1 teaspoon of pepper.
  • Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
  • Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally.
  • Drain the pasta and return it to the pot.
  • Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce.
  • Pour the hot pasta into a large bowl and add the arugula, Parmesan and tomatoes.
  • Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add a few slices to the pasta. Toss well, season to taste, and serve hot.

WHITE PIZZAS WITH ARUGULA



White Pizzas with Arugula image

Provided by Ina Garten

Time 1h45m

Yield 6 pizzas

Number Of Ingredients 17

1 1/4 cups warm (100 to 110) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese, such as montrachet, crumbled
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced

Steps:

  • Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
  • Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
  • Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
  • Make garlic oil: Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
  • Preheat the oven to 500 degrees. (Be sure your oven is clean!)
  • Portion the dough: Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  • Stretch the dough: Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
  • Top the dough: Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
  • Make the vinaigrette: Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Add the greens: When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

LEMON ORZO



Lemon Orzo image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

Steps:

  • In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
  • Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

ARUGULA WITH PARMESAN



Arugula with Parmesan image

Provided by Ina Garten

Categories     appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 6

1/2 pound fresh arugula (3 large bunches)
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4-pound chunk very good Parmesan

Steps:

  • If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
  • With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

More about "lemon fusilli with arugula barefoot contessa ina garten recipes"

INA GARTEN'S LEMON FUSILLI WITH ARUGULA | KITCHN
ina-gartens-lemon-fusilli-with-arugula-kitchn image
Apr 13, 2020 Bring a large pot of water to a boil, add 1 tablespoon salt and the pasta, and cook al dente according to the directions on the package, about 12 …
From thekitchn.com
Estimated Reading Time 2 mins


BAREFOOT CONTESSA MAKES LEMON FUSILLI WITH ARUGULA
barefoot-contessa-makes-lemon-fusilli-with-arugula image
Aug 15, 2019 Barefoot Contessa Makes Lemon Fusilli with Arugula | Barefoot Contessa | Food Network Food Network 2.2M subscribers Subscribe 8.2K Share 469K views 3 years ago #BarefootContessa …
From youtube.com
Author Food Network
Views 470.3K


BAREFOOT CONTESSA | ARUGULA WITH PARMESAN | RECIPES
barefoot-contessa-arugula-with-parmesan image
1/4 cup freshly squeezed lemon juice (2 lemons) 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4-pound chunk very good Parmesan cheese If the arugula has roots attached, cut them off. …
From barefootcontessa.com


BEST LEMON FUSILLI WITH ARUGULA RECIPES | FOOD NETWORK …
Mar 22, 2015 Directions. Step 1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 …
From foodnetwork.ca
2.4/5 (103)
Category Dinner,Lunch,Pasta,Side,Tomatoes,Vegetables
Servings 4-5
Total Time 40 mins


LEMON FUSILLI WITH ARUGULA - RECIPECIRCUS.COM
Pour the hot pasta into a large bowl and add the arugula, Parmesan, and tomatoes. Cut the last lemon in half lengthwise, slice it ¼-inch thick crosswise, and add a few slices to the pasta. …
From recipecircus.com


BAREFOOT CONTESSA | LEMON BARS | RECIPES
Lemon Bars. Preheat the oven to 350 degrees. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and …
From barefootcontessa.com


TOP 49 INA GARTEN LEMON PASTA RECIPE RECIPES
The Easiest Lemon Pasta Recipe with Ina Garten - YouTube . 1 week ago youtube.com Show details . Web Jan 15, 2020 · The Easiest Lemon Pasta Recipe with Ina Garten | Barefoot …
From alhikmahfm.dixiesewing.com


I TRIED INA GARTEN'S EASY LEMON PASTA AND IT'S PERFECT FOR SPRING
May 4, 2021 I recently made Ina Garten's simple and quick three-ingredient lemon pasta. The dish only includes lemon, pasta, and butter, and takes less than 10 minutes to make. Garten's …
From insider.com


TOP 42 INA GARTEN LEMON PASTA RECIPE RECIPES
We Made Ina Garten's Lemon Capellini Recipe—Here's … 1 week ago tasteofhome.com Show details . Web Mar 24, 2022 · Step 3: Make lemon sauce. To make the butter lemon sauce, …
From bahaga.churchrez.org


BAREFOOT CONTESSA
Recipe Type Cookbook Page; Lemon Capellini with Caviar: Pasta, Pizza, & Risotto: Barefoot Contessa Cookbook: 129: Lemon Fusilli with Arugula: Pasta, Pizza, & Risotto
From barefootcontessa.com


THE 3-INGREDIENT PASTA THAT INA GARTEN CALLS 'CRAZY-GOOD'
Ina Garten's Lemon Cappellini, as seen on Food Network's Barefoot Contessa. Photo by: Matt Ball Matt Ball. Get a Premium Subscription to the Food Network Kitchen App ... Lemon Fusilli …
From foodnetwork.com


THE BEST RECIPES FROM INA GARTEN'S "BAREFOOT CONTESSA AT …
May 1, 2020 Lemon Fusilli with Arugula When I announced on Facebook that Barefoot Contessa at Home was our April cookbook club selection, a few people jumped into the …
From thekitchn.com


TOP 45 BOUGATSA RECIPE BAREFOOT CONTESSA RECIPES
Bougatsa Recipe Barefoot Contessa - tfrecipes.com . 2 days ago tfrecipes.com Show details . Web Yield 8-10 custard pastries (bougatsa) Number Of Ingredients 13 Ingredients Steps: Beat …
From yazeed.motoretta.ca


BAREFOOT CONTESSA | RECIPES MAIN PAGE
Recipes from Go-To Dinners. Orange Marmalade–Glazed Ham. Lunch. Beginner. Chicken in a Pot with Orzo. Dinner. Beginner. Hasselback Kielbasa. Dinner.
From barefootcontessa.com


15 BAREFOOT CONTESSA FOOLPROOF RECIPES - SELECTED RECIPES
Our Readers Share Their 10 Favorite Recipes from Ina Garten’s “Barefoot Contessa at Home” Lemon Fusilli with Arugula. … Tomato, Mozzarella & Pesto Panini. …
From selectedrecipe.com


LEMON FUSILLI WITH ARUGULA BAREFOOT CONTESSA - INA GARTEN RECIPE
May 21, 2012 - Another of Ina's recipes that I can't wait to try! From the Episode Photo Finish. May 21, 2012 - Another of Ina's recipes that I can't wait to try! From the Episode Photo Finish. …
From pinterest.com


10 BEST INA GARTEN BAREFOOT CONTESSA PASTA RECIPES | YUMMLY
Jan 19, 2023 Lemon Fusilli With Arugula Barefoot Contessa - Ina Garten Food.com ground black pepper, baby arugula, heavy cream, olive oil, kosher salt and 5 more OG Fusilli Pesto …
From yummly.com


Related Search