Linguine With Braised Garlic And Balsamic Vinegar Recipes

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PASTA WITH BRAISED FENNEL, CHARD, AND BALSAMIC VINEGAR



Pasta with Braised Fennel, Chard, and Balsamic Vinegar image

Make and share this Pasta with Braised Fennel, Chard, and Balsamic Vinegar recipe from Food.com.

Provided by Bev I Am

Categories     Low Cholesterol

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
salt
1 medium fennel bulb, bulb trimmed,halved,and thinly sliced (about 1 pound, fronds removed, minced, and 1 tablespoon reserved)
2 cloves garlic, finely minced or pressed through garlic press (about 1 teaspoon)
2 tablespoons balsamic vinegar
1/2 teaspoon crushed hot red pepper flakes
freshly ground black pepper
1 lb spaghetti
1 lb bright lights chard leaves or 1 lb rainbow chard leaves, stems trimmed and leaves thoroughly washed and coarsely chopped
1/2 cup grated parmigiano-reggiano cheese, plus more for passing at table

Steps:

  • Heat 1/4 cup oil over medium heat in large skillet.
  • Add onion and 1/4 teaspoon salt and sauté (uncovered) over medium heat until softened, about 5 minutes.
  • Stir in sliced fennel bulb and garlic and sauté, stirring frequently, until golden, about 10 minutes.
  • Add 3/4 cup water and bring to simmer.
  • Partially cover and simmer over medium-low heat until fennel is tender and liquid has evaporated, about 8 minutes.
  • Stir in vinegar, partially cover, and simmer to blend flavors, about 1 minute longer.
  • Add crushed red pepper flakes and adjust seasoning with salt and pepper.
  • Meanwhile, bring 4 quarts water to boil in large pot.
  • Add 1 1/2 tablespoons salt and pasta; return to boil.
  • After 3 minutes, add chard and return to rapid boil; continue to cook, covered, until pasta is al dente, about 8 minutes.
  • Drain pasta and greens, reserving 1/3 cup pasta cooking water.
  • Toss pasta and greens with fennel mixture, cheese, and two tablespoons extra-virgin olive oil, adding reserved pasta water as needed if mixture is dry.
  • Transfer portions to warm pasta bowls.
  • Garnish with reserved minced fennel fronds.
  • Serve immediately with more cheese passed separately.

Nutrition Facts : Calories 703.7, Fat 25.1, SaturatedFat 4.9, Cholesterol 7.2, Sodium 452.3, Carbohydrate 98.5, Fiber 7.8, Sugar 6.8, Protein 21.9

GARLIC-HERB LINGUINE



Garlic-Herb Linguine image

Simple side dish to pair with any meat, poultry, or fish. Add your favorite steamed, grilled, or sauteed veggies!

Provided by Andrea Fahlor

Categories     World Cuisine Recipes     European     Italian

Time 21m

Yield 2

Number Of Ingredients 5

4 ounces dried linguine
¼ cup butter, melted
1 teaspoon minced garlic
1 teaspoon dried parsley
1 teaspoon seasoned salt, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a large bowl.
  • Mix melted butter, garlic, and parsley in a small bowl; drizzle over the linguine and toss to coat. Season pasta with seasoned salt.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 41.9 g, Cholesterol 61 mg, Fat 24.4 g, Fiber 2 g, Protein 7.9 g, SaturatedFat 14.9 g, Sodium 626.4 mg, Sugar 1.9 g

GARLIC LINGUINE



Garlic Linguine image

Here's an especially versatile side dish, showcasing Italian seasonings.

Provided by CORWYNN DARKHOLME

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Yield 4

Number Of Ingredients 7

1 (8 ounce) package linguini pasta
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
2 cups chopped tomatoes

Steps:

  • Cook pasta in a large pot of boiling water until done. Drain.
  • Meanwhile, heat oil in large saucepan. Add garlic and cook 2 minutes, stirring constantly. Crush herbs, and add to the garlic.
  • Add linguine. Heat through, stirring frequently. Fold in tomatoes. Serve.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 46.6 g, Fat 8.4 g, Fiber 4.1 g, Protein 8.7 g, SaturatedFat 1.3 g, Sodium 8.6 mg, Sugar 4.3 g

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