PENNE W/ SWISS CHARD AND LEEKS IN A WALNUT CREAM SAUCE (MF)
Steps:
- In a skillet set over moderately low heat melt butter, add leek, chard stems, and salt and pepper to taste. Cut a round piece of waxed paper to fit the size of your skillet and place it over the vegetables. Cover the skillet with a lid and cook for 5 minutes. Remove the cover and wax paper. Now add the chard leaves, garlic, red pepper flakes, and broth and simmer the mixture stirring occasionally, uncovered for 5 minutes more. Increase the heat to high and reduce liquid until almost evaporated. Add the cream and walnut oil and simmer sauce over moderately high heat, stirring, until lightly thickened. Season with salt and pepper. Transfer cooked pasta to a large bowl. Add the sauce, toasted walnuts and toss to combine. Transfer pasta to serving plates and sprinkle with tarragon or parsley. Serve with freshly grated Parmesan cheese. Yield: 2 to 3 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, [email protected] Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6512 Posted to MC-Recipe Digest V1 #495 by [email protected] (Shermeyer-Gail) on Mar 02, 1997.
Nutrition Facts : Calories 621 calories, Fat 69.1717 g, Carbohydrate 1.81628 g, Cholesterol 183.18 mg, Fiber 0.295339997911453 g, Protein 1.4019 g, SaturatedFat 43.7822194 g, ServingSize 1 1 Serving (467g), Sodium 68.6218 mg, Sugar 1.52094000208855 g, TransFat 4.84657899999998 g
PENNE WITH CREAMY WALNUT SAUCE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large covered pot of water to a rapid boil. While the water heats, wash the spinach and transfer it to a separate large pot. The water clinging to the leaves should provide enough moisture to steam it. Cover and cook the spinach on medium-high heat for about 4 minutes, until wilted but still bright green. Drain. In a food processor or blender, combine the spinach, walnuts, cottage cheese, garlic, Parmesan, basil, and salt and pepper until smooth, working in batches if necessary. Add pepper to taste and set aside. When the water boils, stir in the pasta, cover, and return to a boil. Then uncover the pot and cook until the pasta is al dente, about 7 minutes. While the pasta cooks, cut the broccoli into spears, blanch it in boiling water to cover until just tender, about 5 minutes, and set it aside. Drain the pasta and serve immediately in individual warmed bowls, topped with spinach walnut sauce and several steamed broccoli spears. Sprinkle with grated Parmesan cheese, if you wish.
LEEKS BAKED IN CREAM
Provided by Robert Farrar Capon
Categories side dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Trim the leeks, discarding the roots and reserving the green parts for another use.
- Cut the white parts in half lengthwise and rinse carefully to remove sand.
- Butter a suitable flat baking dish and arrange the leeks in it, cut side up.
- Mix the cream with the mustard, season very lightly with salt (the cream reduces considerably during baking), add pepper to taste, and pour the cream mixture over the leeks. Sprinkle on the bread crumbs and bake for a half to three-quarters of an hour, or until the leeks are tender and the cream is well reduced and the top lightly browned.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 25 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 16 grams, Sodium 411 milligrams, Sugar 6 grams, TransFat 0 grams
PENNE WITH CHARD AND LEEKS IN A WALNUT CREAM SAUCE
Yield 3 servings
Number Of Ingredients 11
Steps:
- In skillet, over low heat, melt the butter; add leek, chard stems & salt & pepper to taste. Cut a round piece of waxed paper to fit the size of your skillet; place it over the vegetables. Cover the skillet with a lid & cook 5 minutes. Remove the lid & waxed paper. Add chard leaves, garlic, red pepper flakes & broth; simmer uncovered for 5 minutes. Increase heat to high & reduce the liquid until almost evaporated. Add cream & walnut oil; simmer over high heat, stirring, until lightly thickened. Season with salt & pepper. Transfer cooked pasta to a bowl; add sauce, walnuts & toss. Sprinkle with parsley & serve with freshly grated Parmesan cheese.
PENNE WITH CREAMY WALNUT SAUCE
Quick, simple, creamy, and delicious! Serve with sliced tomatoes with balsamic vinegar and broiled zucchini with herbs for an unforgettable meal!
Provided by Sharon123
Categories Penne
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large covered pot of water to a rapid boil.
- While the water heats, wash the spinach and transfer it to a separate large pot.
- The water clinging to the leaves should provide enough moisture to steam it.
- Cover and cook the spinach on medium-high heat for about 4 minutes, until wilted but still bright green.
- Drain.
- In a food processor or blender, combine the spinach, walnuts, cottage cheese, garlic, Parmesan, basil, and salt and puree until smooth, working in batches if necessary.
- Add pepper to taste and set aside.
- When the water boils, stir in the pasta, cover, and return to a boil.
- Then uncover the pot and cook until the pasta is al dente, about 7 minutes.
- While the pasta cooks, cut the broccoli into spears, blanch it in boiling water to cover until just tender, about 5 minutes, and set it aside.
- Drain the pasta and serve immediately in individual warmed bowls, topped with spinach-walnut sauce and several steamed broccoli spears.
- Sprinkle with grated Parmesan cheese, if you wish.
- Enjoy!
CREAMY PENNE PASTA WITH WALNUTS
My husband says I'm spoiling him when I prepare this recipe. Crunchy walnuts are a wonderful complement to the creamy sauce. You can serve this as an entree or side.-Cheryl Strahm, St. Louis, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add the walnuts, garlic, salt, pepper flakes and pepper; saute 1 minute longer. Remove from the heat., Stir in brandy; cook over medium heat until liquid is evaporated. Stir in cream; bring to a gentle boil. Reduce heat; cook for 4-6 minutes or until slightly thickened, stirring occasionally. , Drain pasta; toss pasta and parsley with cream sauce. Garnish with cheese if desired.
Nutrition Facts : Calories 475 calories, Fat 32g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 185mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.
PENNE WITH CHARD
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse the Swiss chard and chop it fine.
- Heat the oil in a large skillet. Add the onion and saute until tender. Stir in the garlic and prosciutto. Saute briefly, then add the tomatoes. Cook until they soften. Add the Swiss chard and continue cooking over medium heat, stirring, until the Swiss chard is nearly tender. Season to taste with salt and pepper.
- While the swiss chard is cooking, bring a large pot of salted water to a boil for the penne. Cook the penne until al dente, about seven minutes. Drain.
- Transfer the penne to a warm bowl, add the Swiss-chard mixture and toss to combine the ingredients. Serve with grated Parmesan cheese.
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