ORECCHIETTE WITH GREENS, GARBANZO BEANS AND RICOTTA SALATA
Provided by Giada De Laurentiis
Categories main-dish
Time 26m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
- In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.
- Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.
ORZO WITH TOMATOES, BASIL, AND GORGONZOLA
A vegetarian friend of mine gave me this recipe, and it's always a hit! Makes a great side dish or light meal.
Provided by ChicoGirl
Categories Everyday Cooking Vegetarian Side Dishes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
- In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
- Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.
Nutrition Facts : Calories 460 calories, Carbohydrate 45.4 g, Cholesterol 45 mg, Fat 23.3 g, Fiber 3.2 g, Protein 17.2 g, SaturatedFat 9.2 g, Sodium 574.5 mg, Sugar 4.2 g
ORECCHIETTE WITH SAVOY CABBAGE, PEAS, AND LEMON CREAM
Categories Milk/Cream Pasta Sauté Quick & Easy Lemon Pea Cabbage Dill Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 11
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.
ORECCHIETTE WITH ITALIAN SAUSAGE, BROCCOLI RABE AND GORGONZOLA
Steps:
- Bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package directions. Drain and toss with 1 tablespoon of the olive oil.
- While the pasta is cooking, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Crumble the sausage into the skillet, add the crushed red pepper and cook, breaking up the sausage with a wooden spoon, until browned, about 5 minutes.
- Pierce the garlic on a fork. Add the orange juice, beans, sun-dried tomatoes and broccoli rabe to the skillet and cook, stirring constantly with the fork, until the sauce is heated through, about 4 minutes. Discard the garlic. Add the orecchiette, Gorgonzola, pine nuts, orange zest and Parmesan. Lightly toss and serve.
CABBAGE AND APPLE SLAW WITH CREAMY GORGONZOLA DRESSING
I'm always on the lookout for cabbage recipes to use on the boat. This one really caught my eye, balsamic vinegar and Gorgonzola, how can you go wrong! Time indicated includes chilling time.
Provided by Galley Wench
Categories Salad Dressings
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- To Make Dressing:.
- In a small bowl combine the mayonnaise, sour cram, vinegar and pepper.
- Stir in Gorgonzola.
- To Make Salad:.
- In a large bowl, combine the green and red cabbage, apples, walnuts and green onions.
- Add the dressing and vinegar and toss well.
- Cover and refrigerate until chilled, at least 4 hours or overnight.
- Season with salt and pepper to taste.
- Additional vinegar can be added if needed.
- Sprinkle with parsley just before serving.
Nutrition Facts : Calories 426.7, Fat 33.3, SaturatedFat 12.9, Cholesterol 48.6, Sodium 774.8, Carbohydrate 23.8, Fiber 4.1, Sugar 10.9, Protein 12.4
ORECCHIETTE WITH MUSHROOMS, RADICCHIO, AND GORGONZOLA
Orecchiette is perfectly suited for this contemporary take on traditional pasta salad, with its cupped shape cradling wilted radiccho, sauteed mushrooms, and fresh thyme and parsley.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain, and then drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add shallot and red-pepper flakes, and cook until shallot has softened, about 4 minutes. Add mushrooms, and cook until softened, about 5 minutes. Add wine, and cook until reduced by three-quarters, 2 to 3 minutes. Remove from heat.
- Add herbs, lemon zest and juice, and radicchio, and toss until radicchio has wilted. Add pasta, Gorgonzola, salt, and pepper; toss. Serve at room temperature.
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- In a large pot of boiling salted water, cook the orecchiette until al dente; drain and reserve along with 1/4 cup of the cooking water.
- Meanwhile, in a large saucepan, melt 1 tablespoon of the butter in 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring often, until browned, about 8 minutes Add the ham and cook until it starts to brown, 2 to 3 minutes. Add the cabbage and season with salt and pepper. Cover the saucepan and cook over moderate heat, stirring once or twice, until the cabbage is tender, about 7 minutes.
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