Pasta With Baked Garlic Camembert And Spinach Recipes

PASTA AND GARLIC

Steps:

• In a large pot of salted water boil pasta until al dente. Drain well.
• In a small saucepan heat oil slightly, add garlic. Saute garlic until it is lightly browned. Be careful not to burn garlic.
• Combine pasta and garlic, salt and pepper to taste. Top with Parmesan or Romano cheese and serve.

PASTA WITH BAKED GARLIC, CAMEMBERT, AND SPINACH

Steps:

• Make a grid of cuts on the top surface of the cheese going into the interior.
• Clean the garlic cloves of the outer skin.
• Place the garlic and the cheese (still in its box) on a frying pan, and bake for app. 30 minutes at medium to high heat (app. 180°C).
• While the cheese and the garlic bakes, cook the pasta, drain, and sprinkle with olive oil.
• Sweat the spinach in a pan.
• Crush the baked garlic cloves and mix them into the spinach.
• Pour the melted cheese over the pasta (use the boxes to manipulate), then crush the skins and mix into the pasta as well.
• Add the spinach and the garlic, mix well.
• When serving, sprinkle with fresh ground pepper and add pine seeds.

GARLIC SPINACH SPAGHETTI

Steps:

• Cook the pasta in salted boiling water according to the package instructions. Drain, reserving 2/3 cup of the pasta water, then set aside.
• In a large skillet, melt the butter over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring occasionally, for 2 minutes.
• Add about one-fourth of the cooked pasta to the pan, followed by one-fourth of the spinach, one-fourth of the Parmesan, one-fourth of the lemon juice and one-fourth of the lemon zest, stirring all the time until the spinach has wilted, about 1 minute. Continue this process of adding the ingredients in quarters, with additions of pasta water as needed if the mixture becomes too dry, until the pasta, spinach, Parmesan, lemon juice and lemon zest have all been added.
• Sprinkle over more Parmesan and season with freshly cracked black pepper. Toss until everything is well coated. Taste and adjust the seasonings, as needed.

CAMEMBERT AND ROASTED GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the garlic cut side down in a large roasting pan. Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary, and bay leaves and bake in the oven for 40 to 45 minutes. After 30 to 35 minutes, put a large cross in the top of the Camembert and add it to the oven. Make sure the plastic covering and lid is removed, but it is still in its cardboard box. Add the French baguette to warm up too.
• Once the garlic is soft, the bread is extra crunchy, and the cheese is all soft and gooey, remove from the oven.
• Serve everything on a big sharing plate. Break off a piece of crusty bread, then squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread.
• Serve with a chutney or relish and a good glass of red wine.

BAKED CAMEMBERT PASTA RECIPE

Steps:

• 1. Preheat your oven to 350 degrees. Open the box of cheese and unwrap it. Place it back in the wooden container. Score a circle into the top of the skin, then lift it off and discard. Peel and finely slice the garlic. Pick the rosemary leaves off the wood stalk. Lay the garlic slices on top of the cheese, sprinkle with some pepper and drizzle with a little extra-virgin olive oil. Scatter the rosemary leaves on top and gently pat with your fingers to coat them in oil. Grate the parmesan. 2. Place the box of cheese on a cookie sheet and put it into the preheated oven for 25 minutes, until golden and melted. Meanwhile, bring a large pot of salted water to a boil. When your cheese has 10 mintues left to cook, add the rigatoni to the pot and cook according to the package instructions. When the pasta is cooked, add the spinach to the pot- it only needs cooking for 10 seconds or so. 3. Drain the pasta and spinach in a colander over a large bowl, reserving some of the cooking water. Return the pasta and spinach to the pot and let the spinach wilt. Drizzle with a couple of good lugs of extra virgin olive oil and add the grated parmesan. If the sauce is to thick for you, add a splach of the reserved cooking water to thin it out a bit. Season with salt and pepper and give it a good stir. Remove the cheese from the oven. 4. Divide the pasta among your serving bowls. Either drizzle the melted camembert on top or pop the box of cheese on the table and let everyone help themselves to a lovely, gooey spoonful.

PASTA WITH GARLIC AND PARMESAN SPINACH

Steps:

• Place the spaghetti in a large saucepan of boiling salted water and cook for 10-12 minutes or until al dente.
• While the pasta is cooking, place the oil in a small saucepan over medium-low heat. Add the garlic, chilli, oregano and pepper and cook for 3 minutes or until the garlic is soft.
• Drain the pasta and place in a serving bowl. Pour over the garlic and oil mixture and add the spinach leaves, parmesan, salt and extra black pepper. Toss well.