PASTA PRIMAVERA
Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
PASTA PRISCILLA
From copycat.com and Chopmist Charlies (a Jamestown restaurant) 5/11/09 "Baby spinach, diced tomatoes, sliced mushrooms, chicken breasts, and more make a healthy but hearty dinner". This is quick and easy to prepare and looks pretty on the plate. You can make it even faster by using a rotisserie chicken and fresh (not dried) pasta. I like to thicken the sauce just a little with a bit of cornstarch slurry so it clings to the pasta better. Definitely use fresh basil as it adds great flavor, as does the white wine. As written this makes only 1-2 servings, so I always double it. Also, I prefer to put the sliced grilled chicken atop each serving rather than mixing in with the pasta, so each serving gets an equal amount of chicken and it looks nicer, too.
Provided by Crunchy Numbers
Categories Chicken
Time 40m
Yield 2 , 2 serving(s)
Number Of Ingredients 14
Steps:
- Prepare pasta and set aside.
- In medium-hot saute pan, add the olive oil, chopped garlic, and sliced mushrooms. Saute until garlic starts to turn golden brown, then add white wine and reduce the liquid in pan by half.
- Add the tomatoes and stock and let the flavor simmer for 3 minutes.
- Add butter, grilled chicken, baby spinach, and salt and pepper to taste. When the spinach has wilted and turned dark green toss the cooked fresh pasta with the sauce, adding the fresh basil.
- Pour pasta into a bowl and top with fresh Pecorino Romano cheese.
Nutrition Facts : Calories 629, Fat 36.5, SaturatedFat 9.2, Cholesterol 113.8, Sodium 265.9, Carbohydrate 41.7, Fiber 1.1, Sugar 2.9, Protein 28.6
PRISCILLA'S CUT-OUT COOKIES
This recipe was given to me a few Christmases ago by my good friend Priscilla. This is the best recipe for cut-out cookies that I've come across in all my years. It's simple, but it's delicious. Instead of almond, I'll sometimes add lemon or peppermint extract for different-flavored cookies. Cooking time includes chill time.
Provided by KatiesMama
Categories Dessert
Time 3h30m
Yield 48-60 cookies
Number Of Ingredients 8
Steps:
- Mix butter, confectioners' sugar, egg, vanilla and almond extract thoroughly.
- Blend in flour, soda and cream of tartar.
- Cover and chill 2 to 3 hours.
- Heat oven to 375°; divide dough in half and roll each half 3/16 inch thick on lightly floured board.
- Cut into desired shapes. Decorate, if desired.
- Place on lightly greased baking sheet. Bake 7-8 minutes or until light brown on edge.
- If desired, frost when cooled.
Nutrition Facts : Calories 74.3, Fat 4, SaturatedFat 2.5, Cholesterol 14.6, Sodium 55.1, Carbohydrate 8.8, Fiber 0.2, Sugar 3.7, Protein 0.8
EASY PASTA SALAD
This easy pasta salad recipe doesn't require cooking anything but the noodles. Make use of summer zucchini and tomatoes in this picnic or barbecue side.
Provided by Kelly Janke
Time 35m
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Toss 1 medium red onion, thinly sliced, zest and juice of 1 lemon, 1 garlic clove, finely grated, 1 lb. summer squash and/or zucchini, halved lengthwise, thinly sliced crosswise, ½ cup coarsely chopped banana peppers, 3 Tbsp. red wine vinegar, 1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ¾ tsp. freshly ground black pepper in a large bowl to combine. Using your hands, gently massage vegetables to soften slightly. Let sit at room temperature, stirring occasionally, 25 minutes.
- Cook 1 lb. orecchiette or other small pasta in a large pot of boiling heavily salted water, stirring occasionally, until al dente. Drain in a colander, shaking to remove excess water.
- Add pasta, 2 pints cherry tomatoes, halved, 1 cup halved pitted Kalamata olives, ½ cup finely grated Parmesan, and ⅓ cup extra-virgin olive oil to vegetable mixture; toss well to combine. Add 8 oz. fresh mozzarella, torn into small pieces, 1 cup (packed) coarsely chopped basil, and ½ cup finely chopped oregano and toss gently just to incorporate. Taste pasta salad and season with more salt and pepper if needed.
- Just before serving, top pasta salad with more Parmesan, basil, and oregano. Do ahead: Pasta salad (without toppings) can be made 5 hours ahead. Cover and chill.
SUN-DRIED TOMATO PASTA WITH PASILLA CHILES
Mix up your weeknight routine with this fast and flavorful pasta dish made with penne pasta, pasilla chiles and chopped sun-dried tomatoes.
Provided by My Food and Family
Categories Recipes
Time 32m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring water to boil in large saucepan. Add chiles; cook 3 min. Remove chiles from water with slotted spoon; drain. Chop chiles; set aside. Add pasta to reserved boiling water; cook as directed on package.
- Meanwhile, heat oil in large saucepan on medium heat. Add onions, garlic and wieners; cook and stir 3 min. or until onions are crisp-tender. Stir in tomatoes, epazote leaves and chopped chiles; cook 5 min. or until heated through, stirring occasionally.
- Drain pasta. Add to ingredients in saucepan; stir. Top with cheese.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 310 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 4 g, Protein 10 g
PASTA ALLA GRICIA
This simple pasta dish comes together with just a few ingredients and in such a short amount of time that it will definitely find its way into your rotation of weeknight dinners. Added bonus: between the bacon, cheese and pasta, it is a big crowd pleaser!
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Add the bacon to a large skillet. Place over medium heat and cook until the fat is rendered and the bacon is crispy, about 20 minutes. Drain all but 2 tablespoons of the bacon fat from the pan. Stir in the pepper and set aside.
- Bring a large pot of water to a boil over high heat. Season it generously with salt. Cook the pasta for 2 minutes less than the package directions, about 8 minutes. Add 1 cup of the pasta water to the pan with the bacon, return the pan to medium-high heat and cook, scraping up the bits from the bottom of the skillet with a wooden spoon, until slightly reduced, about 1 minute.
- Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the pasta with the cheese and begin to toss the pasta with the sauce. Continue to stir over low heat and toss until the sauce thickens and coats the pasta and the pasta is cooked through, 2 to 3 minutes. (Through this process, you may need to add more pasta water to help cook the pasta and maintain a sauce. This could take up to a cup more pasta water.) Serve topped with more cheese if desired.
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