Orecchiette With Bacon Lemon And Cream Recipes

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ORECCHIETTE WITH SAVOY CABBAGE, PEAS, AND LEMON CREAM



Orecchiette With Savoy Cabbage, Peas, and Lemon Cream image

Creamy, fresh tasting pasta dish which was a recipe of the day from Yahoo. Simple to make and really filling.

Provided by sunny_day

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb orecchiette (ear shaped pasta) or 1 lb pasta shells
2 tablespoons unsalted butter
1/2 lb savoy cabbage, quartered lengthwise, core discarded, and leaves very thinly sliced crosswise
1 bunch scallion, thinly sliced (1 cup)
1/2 cup chicken broth
1/2 cup heavy cream
1 cup thawed frozen peas
2 teaspoons finely grated fresh lemon zest
1/4 cup chopped fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook pasta in a 6- to 8- quart pot of boiling salted water until al dente.
  • While pasta is cooking, heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then saute cabbage, stirring until pale golden, about 6 minutes.
  • Add scallions, chicken broth, and cream and bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until cabbage is tender, about 2 minutes.
  • Remove from heat and stir in peas, zest, dill, salt and pepper.
  • Ladle out 1 cup pasta cooking water and reserve, then drain pasta in a colander.
  • Combine pasta with cabbage mixture and 3/4 cup reserved pasta water in a large bowl or in pot.
  • If pasta looks dry, moisten with some of remaining water.

Nutrition Facts : Calories 639.8, Fat 18.9, SaturatedFat 10.9, Cholesterol 56, Sodium 613.1, Carbohydrate 98.1, Fiber 8.2, Sugar 6.5, Protein 20

ORECCHIETTE WITH SAVOY CABBAGE, PEAS, AND LEMON CREAM



Orecchiette with Savoy Cabbage, Peas, and Lemon Cream image

Categories     Milk/Cream     Pasta     Sauté     Quick & Easy     Lemon     Pea     Cabbage     Dill     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 11

1 pound orecchiette (ear-shaped pasta) or pasta shells
2 tablespoons unsalted butter
1/2 pound Savoy cabbage, quartered lengthwise, core discarded, and leaves very thinly sliced crosswise
1 bunch scallions, thinly sliced (1 cup)
1/2 cup chicken broth
1/2 cup heavy cream
1 cup thawed frozen peas
2 teaspoons finely grated fresh lemon zest
1/4 cup chopped fresh dill
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
  • While pasta is cooking, heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté cabbage, stirring, until pale golden, about 6 minutes. Add scallions, chicken broth, and cream and bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until cabbage is tender, about 2 minutes.
  • Remove from heat and stir in peas, zest, dill, salt, and pepper.
  • Ladle out 1 cup pasta cooking water and reserve, then drain pasta in a colander. Combine pasta with cabbage mixture and 3/4 cup reserved pasta water in a large bowl (or in pot).
  • If pasta looks dry, moisten with some of remaining water.

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