Pasta Of The Grape Harvest Recipes
PASTA OF THE GRAPE HARVEST
From "The Italian Country Table" by Lynne Rosseyyo Kasper. Wonderful pasta dish. Try the sauce with other things. I onces used it drizzeled over fried green tomatoes and mozzarella cheese. Use the best grapes you can get. They should be nice and sweet for this. Don't trust my cooking times EVER. Oh, and this is great for kids since it turns the pasta purple :-)
Provided by Ilysse
Categories European
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Chop grapes in a food processor.
- Pour into a large pan with the wine, spices, zest and salt and pepper.
- Bring to a boil and cook, uncovered, for 20 minutes or until reduced by 1/2 stirring often.
- Strain & Set aside.
- Cook pasta as directed on package until al dente and drain.
- Toss the hot pasta with the grape sauce.
- Plate into individual servings and top (if desired) with a dollop of ricotta and a sprinkling of nuts.
Nutrition Facts : Calories 891.8, Fat 2.7, SaturatedFat 0.6, Sodium 59.5, Carbohydrate 190.6, Fiber 8.9, Sugar 90.4, Protein 19.1
HARVEST PASTA BAKE
Chopped onions, red pepper and creamy butternut squash give this rigatoni pasta casserole its harvest veggie creds.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F.
- Combine first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
- Drain pasta; return to pan. Add cream cheese and milk; stir until cream cheese is melted and sauce is well blended. Add to squash mixture with 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 360 calories, Carbohydrate 40.8 g, Cholesterol 46.8 mg, Fat 17.6 g, Fiber 3.9 g, Protein 12.8 g, SaturatedFat 9.1 g, Sodium 265.8 mg, Sugar 5.1 g
HARVEST PASTA
Pair with Gallo® Family Vineyards Chardonnay.-Taste of Home Cooking School
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. In a large skillet, heat oil over medium-high heat. Add green onions, garlic and fennel; cook and stir 3 minutes. Whisk together milk, flour, salt and pepper until smooth; gradually whisk into onion mixture until blended., Bring to boil; cook and stir for 2 minutes or until thickened. Stir in pumpkin, turkey and cranberries. Reduce heat; cover and simmer for 3 minutes or until heated through., Drain pasta and place in a large bowl. Add pumpkin sauce; toss well to coat. Sprinkle with Parmesan cheese and garnish with fennel fronds if desired. Serve immediately.
Nutrition Facts :
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