Pasta With Greens And Roasted Garlic Recipes

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ROASTED GARLIC PASTA



Roasted Garlic Pasta image

Inspired by the classic Roman dish Cacio e Pepe this roasted garlic pasta needs only 15 minutes and five ingredients to go from pan to plate.

Provided by April @ Girl Gone Gourmet

Categories     Dinner

Time 15m

Number Of Ingredients 5

8 ounces spaghetti
4 tablespoons unsalted butter
1 generous tablespoon roasted garlic
Up to 1/3 cup grated Asiago cheese
Black pepper, to taste

Steps:

  • Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions
  • While the pasta is cooking, melt the butter over low heat. Add the roasted garlic and stir it around while sort of mashing it in the butter. Turn off the heat.
  • Transfer the pasta from the boiling water to the pan with the butter using tongs. Reserve 1/2 cup or so of the cooking water.
  • Toss the pasta in the butter and garlic. Add both the starchy pasta water and the cheese a little bit at a time and continue tossing the pasta until the cheese has melted and the pasta is coated in a creamy sauce. if needed, turn the burner on low to help things along with more heat.
  • Garnish with ground black pepper, to taste.

Nutrition Facts : Calories 399 calories, Sugar 1.7g, Sodium 344.5mg, Fat 17.9g, Carbohydrate 43.9g, Fiber 1.9g, Protein 15.3g

PASTA WITH CREAMY GREENS



Pasta with Creamy Greens image

Provided by Marian Burros

Categories     easy, quick, pastas, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 pound onion, chopped
1 large clove garlic, minced
1 to 2 tablespoons olive oil
Hot pepper flakes to taste
3/4 pound rabe, mustard greens or kale, tough stems removed, and washed and cut into large pieces
8 ounces whole-wheat pasta
3/4 cup nonfat plain yogurt
3/4 cup skim-milk ricotta
Salt, optional

Steps:

  • Bring water to boil in covered pot for pasta.
  • Heat 1 tablespoon oil in nonstick pan (use 2 tablespoons oil in regular pan) and saute onion and garlic until onion is soft and beginning to brown.
  • Add hot pepper flakes and greens. Stir to coat well and cook, covered, for about 10 minutes, or until greens are tender but still brightly colored.
  • Add pasta to boiling water and cook according to package directions.
  • In food processor or blender, combine yogurt and ricotta until mixture is smooth.
  • Remove greens from heat and stir in ricotta mixture. Season with salt, if desired. Drain pasta and serve creamy greens over pasta.

Nutrition Facts : @context http, Calories 846, UnsaturatedFat 13 grams, Carbohydrate 127 grams, Fat 25 grams, Fiber 10 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 204 milligrams, Sugar 20 grams

PASTA WITH ROASTED GARLIC AND CHERRY TOMATOES



Pasta With Roasted Garlic and Cherry Tomatoes image

Prep time approx. 40 min (I found this in the May 2003 Canadian Living Magazine) This is a quick and easy recipe. Garlic becomes mellow when roasted,(so don't let 12 cloves scare you away) and roasting the tomatoes brings out the rich flavor. The two compliment each other. Using cherry tomatoes saves time so if you use other kinds of tomatoes it may take longer. I have two kids age 11 and 14 who love this recipe and always have more than one helping.

Provided by heather in Ont

Categories     Spaghetti

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 cups cherry tomatoes, cut in half
12 garlic cloves, cut in half (don't be shy)
1/4 cup extra virgin olive oil
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon hot pepper flakes
1/4 teaspoon ground pepper
1 lb bucatini pasta (I used bow tie) or 1 lb your favourite pasta (I used bow tie)
1/4 cup chopped fresh parsley
1/2 cup freshly shaved parmesan cheese

Steps:

  • In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
  • Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute.
  • The tomatoes should be shriveled and the garlic tender.
  • Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
  • Drain and return pasta to pot.
  • Add garlic tomato mixture and parsley, tossing to coat.
  • Serve with sprinkle freshly grated Parmesan cheese.
  • If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.

MEDITERRANEAN PASTA WITH GREENS



Mediterranean Pasta with Greens image

A delicious blend of greens, olives, garlic, and sun-dried tomatoes tossed with pasta. Delicious and satisfying.

Provided by Lia Soscia

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package dry fusilli pasta
1 bunch Swiss chard, stems removed
2 tablespoons olive oil
½ cup oil-packed sun-dried tomatoes, chopped
½ cup pitted, chopped kalamata olives
½ cup pitted, chopped green olives
1 clove garlic, minced
¼ cup fresh grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
  • Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
  • Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 44.6 g, Cholesterol 2.2 mg, Fat 9.7 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 1.7 g, Sodium 467.5 mg, Sugar 2.2 g

PASTA AND GARLIC



Pasta and Garlic image

A simple and delectable dish! Choose your own pasta and top with garlic, almost as simple as that! Use any sort of cheese you like.

Provided by Josie Strazzulla

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 15m

Yield 8

Number Of Ingredients 5

1 ½ pounds pasta
¼ cup olive oil
2 cloves garlic, crushed, or more to taste
salt and pepper to taste
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 46.9 g, Cholesterol 64.3 mg, Fat 9.4 g, Fiber 3.3 g, Protein 10.6 g, SaturatedFat 1.6 g, Sodium 60.6 mg

PASTA WITH GREENS AND ROASTED GARLIC



Pasta with Greens and Roasted Garlic image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

12 ounces dry orecchiette
1 1/2 pounds (2 bunches) broccoli rabe
4 to 6 garlic cloves, peeled and left whole
1/3 cup extra virgin olive oil
1/2 cup chicken broth
1/2 teaspoon dried red pepper flakes
2 cups cooked drained cannellini beans
Salt
Slab of fresh Parmesan cheese

Steps:

  • Preheat oven to 450 degrees. Bring water to a boil for the pasta. While this is coming to a boil, Trim and discard coarse leaves and tough stem roots from broccoli rabe. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. Set garlic in a baking pan and broil or roast for 10 minutes or until outside begins to soften and get golden. Add pasta to boiling water. Heat olive oil in a large skillet. When hot add roasted garlic, broccoli rabe, broth, dried red pepper flakes and salt. Partially cover skillet and saute about 3 minutes. Add cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans are heated through. Drain pasta, transfer to serving bowl and toss with broccoli rabe and beans. Shave Parmesan slices over the top.

PASTA WITH ROASTED GARLIC & TOMATOES



Pasta with Roasted Garlic & Tomatoes image

Here's a simple sauce with just four ingredients, and it's savory enough for a fancy party. I use bow tie pasta, but penne works, too. - Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1-1/2 pounds cherry tomatoes
12 garlic cloves, peeled
3 tablespoons olive oil
3 cups uncooked bow tie pasta
4 ounces (1/2 cup) cream cheese, softened
1/2 teaspoon salt

Steps:

  • Preheat oven to 450°. In a bowl, toss tomatoes and garlic cloves with oil; transfer to a greased 15x10x1-in. baking pan. Roast 14-16 minutes or until very soft. Meanwhile, cook pasta according to package directions., Cool tomato mixture slightly. Reserve 12 tomatoes for serving with pasta. Transfer remaining tomato mixture to a food processor. Add cream cheese and salt; process until smooth. Transfer to a large bowl., Drain pasta; add to tomato mixture and toss to coat. Top with reserved tomatoes.

Nutrition Facts : Calories 441 calories, Fat 22g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 401mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.

PASTA WITH GREENS, GOAT CHEESE AND RAISINS



Pasta with Greens, Goat Cheese and Raisins image

Categories     Ginger     Leafy Green     Onion     Pasta     Vegetarian     Quick & Easy     High Fiber     Goat Cheese     Lemon     Raisin     Winter     Healthy     Chard     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 11

1/3 cup golden raisins
1/3 cup fresh lemon juice
4 tablespoons olive oil
1 1/2 cups finely chopped red onion
3 garlic cloves, minced
1 bunch red or green Swiss chard (about 12 ounces), stems trimmed, leaves coarsely chopped
1 bunch beet greens (about 6 ounces), stems trimmed, leaves coarsely chopped
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons grated lemon peel
1 pound orecchiette (little ear-shaped pasta)
5 ounces soft fresh goat cheese (such as Montrachet)

Steps:

  • Combine raisins and lemon juice in small bowl. Set aside.
  • Heat 2 tablespoons oil in heavy large pot over medium-low heat. Add onion and sauté until tender, about 8 minutes. Add garlic and sauté until fragrant, about 1 minute. Add Swiss chard, beet greens and raisin mixture. Cover and cook until greens wilt, about 5 minutes. Mix in ginger and lemon peel. Season greens to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to pot. Toss pasta with remaining 2 tablespoons olive oil. Add greens and goat cheese. Toss to combine. Season to taste with salt and pepper. Transfer pasta to large bowl and serve.

PASTA WITH GARLICKY GREENS



Pasta with garlicky greens image

This comforting vegetarian recipe is the perfect dish to warm yourself up on a cold winter night

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 7

1 tbsp olive oil
3 leeks , finely sliced
2 garlic cloves , finely chopped
250g spinach or shredded kale
200ml crème fraîche
400g orecchiette or other short pasta
50g blue cheese , crumbled

Steps:

  • Heat the oil in a frying pan. Add the leeks and garlic and let them soften for 15 mins. Stir in the spinach or kale for final few mins to wilt. Add the crème fraîche, stir and remove from the heat.
  • Cook the pasta in plenty of boiling water. Drain the pasta, put it back in its saucepan, then stir the leek sauce into it. Serve in bowls with crumbled blue cheese on top.

Nutrition Facts : Calories 644 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.52 milligram of sodium

PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH



Pasta with Roasted Vegetables and Garlic Broth image

Provided by Susan Springob

Categories     Garlic     Onion     Pasta     Roast     Quick & Easy     Dinner     Fennel     Carrot     Summer     Bon Appétit     South Carolina     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 10

2 carrots, cut into 2 x 1/2-inch strips
2 bell peppers, cut into 1/2-inch strips
1 small fennel bulb, trimmed, cut into 1/2-inch strips
1 red onion, cut into 1/2-inch wedges
12 large garlic cloves, unpeeled
3 tablespoons olive oil
1 14 1/2-ounce can vegetable broth or low-salt chicken broth
2 cups grated Parmesan cheese
1/2 cup chopped fresh basil
1 pound penne pasta, freshly cooked

Steps:

  • Preheat oven to 400°F. Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.
  • Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes.
  • Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.

PASTA WITH TOMATOES, GREENS AND RICOTTA



Pasta With Tomatoes, Greens and Ricotta image

A ragout is the perfect vehicle for sturdy greens, which stand up to gentle simmering and sweeten as they cook. I usually take a simple Mediterranean approach and simmer the greens with olive oil, tomatoes, onions and garlic. The result is a savory ragout that begs to be tossed with pasta.

Provided by Martha Rose Shulman

Categories     pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1/2 cup chopped red or yellow onion
2 garlic cloves, minced
1/2 teaspoon red pepper flakes or 1 serrano pepper, minced (seeded if desired)
1 pound tomatoes, peeled, seeded and chopped
1 teaspoon thyme leaves
Salt
Pinch of sugar
1/2 pound (about 5 cups, tightly packed) stemmed and coarsely chopped broccoli leaves, Chinese broccoli leaves or collards
Black pepper
3/4 pound farfalle or other pasta
1/2 cup ricotta
2 tablespoons finely chopped parsley

Steps:

  • Bring a large pot of water to a boil for the pasta.
  • Heat the oil over medium heat in a wide, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add garlic and red pepper flakes or serrano. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes and thyme. Add salt to taste and a pinch of sugar. Cook tomatoes over medium heat, stirring often, until they have cooked down to a fragrant purée, about 10 minutes.
  • Add chopped broccoli leaves or collards, which should still have some water on them from washing. Add salt to taste. Stir greens and tomatoes until greens have collapsed, then turn heat to medium-low and simmer for 5 minutes. Cover and simmer another 5 minutes. Add pepper, taste and adjust seasoning.
  • Meanwhile, when pasta water comes to a boil, salt generously and add pasta. Cook until al dente, usually 10 to 11 minutes. Have ricotta in a small bowl near pasta pot.
  • Stir 1/4 cup pasta water into ricotta and stir mixture into vegetables. Reserve about 1/4 cup pasta water. Drain pasta and toss with vegetable and ricotta mixture; add reserved water if desired. Add parsley, toss again and serve.

Nutrition Facts : @context http, Calories 483, UnsaturatedFat 8 grams, Carbohydrate 76 grams, Fat 13 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 739 milligrams, Sugar 7 grams

PASTA WITH SARDINES, ROASTED RED PEPPERS AND GARLIC



Pasta With Sardines, Roasted Red Peppers and Garlic image

Make and share this Pasta With Sardines, Roasted Red Peppers and Garlic recipe from Food.com.

Provided by Cheshie

Categories     Weeknight

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups whole wheat pasta (I used rotini)
olive oil
1 1/2 tablespoons butter
1 cup chicken stock
juice of half a lemon
1/2 teaspoon prepared horseradish
1/2 roasted red pepper
1 garlic clove
2 tablespoons chopped black olives
1 teaspoon Worcestershire sauce
1 (8 ounce) can sardines, bones removed

Steps:

  • Bring a pot of water to a boil, add 1 tbsp olive oil. Once boiling add pasta and cook to desired doneness.
  • In a medium sized skillet melt the butter on medium heat. Once melted add chicken stock.
  • Slice roasted red pepper into strips and chop the clove of garlic.
  • Add horseradish to the pan and mix. Let the liquid reduce slightly and add remaining ingredients. Simmer the sauce until reduced a little more.
  • Once pasta has cooked, drain and add a little olive oil so as not to stick.
  • Add pasta to the sauce, take off the heat and mix to coat.
  • Enjoy.

GARLIC PASTA



Garlic Pasta image

This is one of many recipes I obtained while living in France. It makes an excellent side dish.-Sandra Pichon, Slidell, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 whole garlic bulb
1/2 cup olive oil
1/2 cup chopped fresh parsley
1/4 cup chopped fresh oregano or 4 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1 pound pasta, cooked and drained

Steps:

  • Separate garlic into cloves; remove papery skins. In a large skillet over low heat, saute garlic in oil for 20 minutes or until golden brown. Remove from the heat; add parsley, oregano, salt and pepper. Toss with pasta serve immediately.

Nutrition Facts : Calories 680 calories, Fat 29g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 604mg sodium, Carbohydrate 89g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.

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From thespruceeats.com


PASTA WITH OVEN ROASTED TOMATOES AND GARLIC
2022-03-15 Instructions. Prepare the Oven-Dried Tomatoes and Roasted Garlic according to their recipes. Let the garlic cool, and remove the garlic cloves from the bulb. Pasta: Cook 8 ounces of thin spaghetti according to the package instructions. Reserve 1 cup of pasta water, this may be needed to thin the sauce. Drain pasta and set aside.
From southernandmodern.com


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