Pappardelle With Roasted Winter Squash Arugula And Pine Nuts Recipes
PAPPARDELLE WITH ROASTED WINTER SQUASH, ARUGULA, AND PINE NUTS
Steps:
- Preheat oven to 475°. Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 25 minutes or until tender and lightly browned, stirring occasionally. While squash bakes, cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 tablespoon cooking liquid. Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or just until the pine nuts begin to brown, stirring occasionally. Place pasta, reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl; toss gently to combine. Add remaining 1/4 teaspoon of salt, arugula, cheese, and black pepper; toss gently to combine. Serve immediately. Nutritional Information Calories:270 (27% from fat) Fat:8.2g (sat 3.5g,mono 2.9g,poly 1g) Protein:9.8g Carbohydrate:41.6g Fiber:4.8g Cholesterol:14mg Iron:2.4mg Sodium:249mg Calcium:162mg
PAPPARDELLE WITH PORTABELLA MUSHROOMS, ARUGULA, PINE NUTS
Talk about comfort food, stop you're here! I use this recipe a lot, especially when I'm expecting guests for dinner. I make my own pasta, usually in the afternoon of the day my guests are expected. Locatelli is a delicious cheese, but if you're having trouble finding it, just go with a piece of Parmesan that you can create curls with. I also interchange the arugula with spinach. Both are fine. As for the pappardell, it is a wide pasta, looks sort of like lasagna, but don't use that it's too thick. If you don't make your own Pappardelle, and can't find it in your stores, just go with a wide noodle shape. It's so good, any shape is going to be great. Just improvise!
Provided by FLUFFSTER
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 475°F.
- Roast the mushroom with the butter, garlic and salt and pepper to taste until tender, about 15 minutes. Remove from the oven and slice thinly.
- Cook the fresh pasta in boiling, salted water until as dente, about 3 minutes.
- Heat the olive oil in a large akillet over high heat. Add the roasted mushrooms and stir for 1 to 2 minutes. Add the arugula and more oil, if necessary, and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Add a splash of pasta water to the skillet to create a sauce. Transfer the pasta to warm pasta bowls or serving plates, sprinkle with the pine nuts and cheese shavings and serve at once.
Nutrition Facts : Calories 464.9, Fat 25.6, SaturatedFat 7.5, Cholesterol 26.3, Sodium 190.2, Carbohydrate 46.7, Fiber 2.9, Sugar 3.3, Protein 13.4
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- Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 25 minutes or until tender and lightly browned, stirring occasionally.
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