ORECCHIETTE WITH SAUSAGE AND SPINACH
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the scallion whites and rosemary and cook until the scallions begin to wilt, about 2 minutes. Add the tomatoes with their juices and 1⁄2 cup of the boiling water. Let simmer while you cook the pasta.
- Add the pasta to the pot of boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
- Add the pasta to the tomato sauce along with the spinach and half of the scallion greens. Toss to coat the pasta and wilt the spinach, about 1 minute, gradually adding the reserved pasta water as needed to loosen. Season with salt, drizzle with the remaining 1 tablespoon olive oil and remove from the heat.
- Sprinkle the cheese over the pasta and toss well. Divide among plates or shallow bowls and top with the remaining scallion greens.
ORECHIETTE WITH CANNELLINI BEANS AND SPINACH
Provided by recipeway
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, in a large nonstick skillet over medium-high heat, heat the olive oil. Add the onion and saute over medium-high heat until golden brown, about 10 to 12 minutes, stirring occasionally. Add the garlic and cook an additional 2 minutes. Add the cannellini beans, vegetable broth, crushed red pepper flakes, and 1/2 teaspoon salt to the pan. Cook over medium-high heat until sauce simmers and thickens slightly, about 15 minutes. Cook the pasta until tender to the bite, about 8 to 10 minutes. Just before draining pasta, stir the spinach into the pasta pot until it wilts. Drain the pasta and spinach and return them to pot. Add the sauce and mix well. Serve in large pasta bowls and top with grated Parmesan cheese.
ORECCHIETTE WITH CANNELLINI BEANS AND SPINACH
Make and share this Orecchiette With Cannellini Beans and Spinach recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Stir in onion, carrot, and garlic; saute 3 minutes.
- Stir in 2 tablespoons Parmesan cheese and next 4 ingredients (everything except spinach and bread crumbs); simmer 5 minutes.
- Stir in spinach, and cook 1 minute or until spinach is wilted.
- Stir in pasta; cook until thoroughly heated.
- Sprinkle pasta with remaining 2 tablespoons cheese and breadcrumbs before serving.
Nutrition Facts : Calories 411.6, Fat 4.5, SaturatedFat 1.3, Cholesterol 3.7, Sodium 195.3, Carbohydrate 74.7, Fiber 9.7, Sugar 6.5, Protein 19.4
ORECHIETTE WITH SAUSAGE, BEANS, AND MASCARPONE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
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 pasta reserving 1 cup of the cooking liquid.
- In a large, heavy skillet warm the olive oil over medium-high heat. Add the sausage and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns.
- Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano cook for 2 more minutes. Add the cup of pasta cooking liquid and stir, scrapping up any brown bits from the bottom of the pan. Add the mascarpone cheese and stir until it dissolved into a light sauce. Add the salt, pepper, and hot pasta. Stir until coated and serve.
WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
- Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
- Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
- Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
- Plate the pasta and top with more Parmesan and basil. Serve immediately.
ORECCHIETTE WITH CANNELLINI AND BROCCOLI
Categories Bean Onion Pasta Tomato Sauté Quick & Easy Basil Broccoli Bon Appétit
Number Of Ingredients 11
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Stir in tomatoes with juices and 1/4 cup water. Bring to boil. Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes. Stir in beans and basil. Season sauce to taste with salt and pepper.
- Meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer. Ladle out 1/2 cup pasta cooking water and reserve. Drain orecchiette and broccoli florets; return to pot.
- Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.
TURKEY SAUSAGE & SPINACH ORECCHIETTE
Don't let a funny-sounding word like orecchiete scare you away. These little ear pasta shapes are the perfect partner for spicy turkey sausage and Italian seasoning. -Andrea Phillips, Lakeville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook orecchiette according to package directions., In a large skillet, cook and stir the sausage, onion, garlic and pepper flakes over medium heat for 6-8 minutes or until sausage is no longer pink; drain. Add the spinach, Asiago cheese, Parmesan cheese, beans, red pepper and Italian seasoning; cook just until spinach is wilted, stirring occasionally., Drain orecchiette; add to sausage mixture and toss to combine. Sprinkle with additional Asiago cheese if desired.
Nutrition Facts : Calories 382 calories, Fat 11g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 593mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
ORECCHIETTE WITH CANNELLINI AND BROCCOLI
This is a winner recipe for Fridays, when meat is not on the menu most of the year. I found it on epicurious.com, although it was originally printed in the March 2003 issue of Bon Appetit.
Provided by John J. OSullivan
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add onion and saute until tender, about 5 minutes.
- Add garlic and crushed red pepper; stir 1 minute. Stir in tomatoes with juices and 1/4 cup water. Bring to boil. Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes.
- Stir in beans and basil. Season sauce to taste with salt and pepper.
- Meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer.
- Ladle out 1/2 cup pasta cooking water and reserve. Drain orecchiette and broccoli florets; return to pot.
- Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. Season to taste with salt and peppper.
- Sprinkle with cheese to taste and serve.
Nutrition Facts : Calories 496.1, Fat 9.7, SaturatedFat 1.9, Cholesterol 3.3, Sodium 383.5, Carbohydrate 84.1, Fiber 9.8, Sugar 8.4, Protein 22.3
ORECCHIETTE WITH CHICKPEAS AND SPINACH
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 25m
Yield Four servings
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add the orecchiette and cook until al dente, about 10 minutes. Drain. Meanwhile, heat the olive oil in a large nonstick skillet. Add the bell peppers and saute until softened, about 5 minutes. Stir in the spinach and cook just until wilted.
- Stir in the rosemary and the fowl glaze. Stir in the chickpeas. Cook for about 2 minutes. Stir in 1 teaspoon of the salt and pepper to taste. Place the orecchiette in a large bowl. Add the spinach-and-chickpea mixture and toss to combine well. Season to taste with additional salt and pepper. Divide the orecchiette among 4 pasta bowls and serve immediately.
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