Quick Farmers Market Pasta Recipes

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FARMER'S PASTA



Farmer's Pasta image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 16

Butter, for greasing pan
2 tablespoons (or more) olive oil
6 ounces pancetta, chopped
4 teaspoons minced garlic
1/3 cup all-purpose flour
7 cups whole milk
8 ounces Fontina cheese, grated
4 ounces mozzarella cheese, grated
3/4 cup freshly grated Parmesan
6 ounces provolone cheese, grated
1 pound rigatoni pasta
3 tablespoons chopped fresh Italian parsley leaves
3 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper
2 cups fresh coarse bread crumbs
Extra-virgin olive oil, for drizzling

Steps:

  • Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.
  • Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.
  • Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.
  • Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.

FARMERS' MARKET PASTA



Farmers' Market Pasta image

Make the most of summer's bounty with this easy pasta recipe that can be on the table in half an hour.

Provided by Cheri Liefeld

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1 package (1 lb) spaghetti
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic
1 cup grape tomatoes, halved
1 cup quartered sliced zucchini
1 cup fresh corn kernels
1 red bell pepper, chopped
1 to 2 tablespoons balsamic vinegar
1/4 cup fresh basil leaves, cut into julienne strips
1/2 cup shredded Parmesan cheese

Steps:

  • Cook spaghetti as directed on package; drain.
  • Meanwhile, in 10- to 12-inch skillet, heat butter and oil over medium to medium-high heat until butter is melted. Add garlic; cook 1 minute. Add tomatoes and zucchini; sauté 5 minutes.
  • Add corn kernels and bell pepper; cook about 5 minutes, stirring occasionally.
  • Stir in balsamic vinegar. Top with basil and cheese. Serve over cooked spaghetti. If desired, serve with extra Parmesan cheese.

Nutrition Facts : ServingSize 1 Serving

QUICK FARMER'S MARKET PASTA RECIPE



Quick Farmer's Market Pasta Recipe image

Provided by á-24489

Number Of Ingredients 16

Ingredients
3 cloves fresh garlic, peeled and finely sliced
1 chopped onion
1 yellow squash
2 pints cherry tomatoes, on the vine
Bell Pepper (small red and yellow peppers work well sliced open and seeded)
3/4 cup extra-virgin olive oil, plus more as needed
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 tablespoon sugar
3/4 pound loose pork sausage
1 lb Kielbasa
2 to 3 small zucchini, sliced
1 can artichoke hearts, drained and quartered or 2 fresh globe artichokes, trimmed to the hearts, cut into quarters
1/4 cup freshly grated Parmesan
1/4 bunch fresh basil leaves

Steps:

  • In a large heavy saute pan add the sliced garlic,Chopped onions, and the clusters of cherry tomatoes. Drizzle with the olive oil and season with salt and pepper. Put the pan over low-medium heat on the stove top and cook slowly until the tomatoes are just about falling apart and their juices have been extracted into the olive oil forming a nice sauce, about 35 to 40 minutes. Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente. Reserve 2 to 3 clusters of roasted tomatoes for garnish. Discard the vine stems and puree or squash the remaining tomatoes in the pan, with a spoon, so you have nice chunky pieces of tomato in all the delicious tomato juice and olive oil. Stir in the sugar. This will be the sauce for the pasta. In a large saute pan heat a 3-count of olive oil and saute the loose pork sausage until brown and caramelized. Remove and set aside on a plate while you cook the zucchini. To the same pan add some more olive oil and saute the zucchini and yellow squash until caramelized around the edges, about 2 minutes. Add the artichokes and cook for 2 to 3 more minutes. Add the sausage back to the pan and toss in pasta and the tomato sauce. Mix well over high heat to ensure everything is heated through and evenly coated. Transfer to a serving bowl or platter. To serve, sprinkle with Parmesan, basil leaves and top with a cluster of roasted cherry tomatoes. Recipe courtesy of Tyler Florence

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