ONE-POT FARFALLE PRIMAVERA
Creamy and packed with green veggies-this one-pot pasta is super-easy to make.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook, stirring until softened, about 1 minute. Add the pasta, 1 teaspoon salt and 3 cups water and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, 4 minutes. Stir in the asparagus and broccoli and cook, stirring, until bright green and almost crisp-tender, about 3 minutes. Add the peas and cook 2 minutes longer, stirring. Reduce the heat to low and stir in the cream cheese, cream, basil, lemon zest and 1 1/2 teaspoons salt until the cream cheese is completely melted. Divide among 4 bowls. Serve with additional basil.
RED AND GREEN FARFALLE PASTA
This festive pasta with vibrant red and green ingredients is great as a side dish for the Christmas table.
Provided by ostfeldg
Categories Vegan
Time 27m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cook farfalle pasta al dente per package directions and drain in colander.
- Fill a 1-quart pot with approximately 1 inch of water on the bottom, and bring to a soft boil. Add broccoli florets, cover, and steam for 2-3 minutes until just softened. Drain water and pat broccoli dry between paper towels.
- Combine basis with pine nuts in a food processor and pulse a few times. Add garlic and cheese and pulse a few times more.
- Slowly add the olive oil to the food processor in a constant stream while the processor is running. Scrape sides with a rubber spatula and pulse until you have a consistent pesto sauce. Add salt and pepper to taste.
- Combine pasta, sun-dried tomatoes, red peppers, peas, and broccoli in a large bowl. Stir in pesto sauce until thoroughly combined.
- Optional: If you want to add some crunch, stir in the toasted walnuts or almonds.
- Can be served warm or cold.
Nutrition Facts : Calories 595, Fat 14.9, SaturatedFat 2.5, Cholesterol 3.7, Sodium 522.6, Carbohydrate 95.2, Fiber 6.5, Sugar 7, Protein 20.2
BOW TIE PASTA (FARFALLE) PUTTANESCA WITH ROASTED PEPPERS
Provided by Food Network
Time 35m
Number Of Ingredients 12
Steps:
- Bring 4 quarts of water to a boil. Add salt and pasta. Cook for about 8 to 10 minutes until al dente. Drain and rinse with cold water. Drain well and set aside. In a small mixing bowl, whisk together the olive oil, vinegar, garlic, capers, and anchovy paste. Mix the olives, yellow pepper, red pepper, and arugula with the pasta. Toss with the olive oil and anchovy mixture. Add salt and pepper to taste. Serve on platter with shaved Parmesan cheese.
- Roasting Peppers - cut peppers in half lengthwise through the stem. Remove the stem, core, and seeds. Place skin side up on a cooking sheet and place under broiler. Cook until skins are charred, about 4 minutes. Place charred peppers in a plastic zip-lock bag until c
MEDITERRANEAN FARFALLE
This is wonderful as a meal or alongside sandwiches or grilled meats. Try it and add your favorite vegetable. Serve warm or cold.
Provided by Karyn Knight
Categories Side Dish
Yield 7
Number Of Ingredients 9
Steps:
- Cook pasta in salted, boiling water until al dente.
- While the pasta is cooking, brown chorizo over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat.
- Drain pasta. In a large bowl, toss together pasta, chorizo mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.
Nutrition Facts : Calories 691.8 calories, Carbohydrate 39.7 g, Cholesterol 62.1 mg, Fat 48 g, Fiber 2.4 g, Protein 26.9 g, SaturatedFat 13.4 g, Sodium 893 mg, Sugar 2.6 g
PASTA SALAD
This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it's made for the brightest flavor and best texture.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, weeknight, pastas, salads and dressings, main course, side dish
Time 30m
Yield 8 to 10
Number Of Ingredients 13
Steps:
- Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
- Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
- Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
- Drizzle with olive oil and top with cracked black pepper just before serving.
GREEN AND WHITE FARFALLE
Make and share this Green and White Farfalle recipe from Food.com.
Provided by PollyB
Categories Cheese
Time 26m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- When pasta has 3 minutes left to cook, add the broccoli.
- Add the asparagus 1 minute later, and the zucchini and peas 1 minute after that.
- Cook 1 more minute.
- Scoop out 1 cup of the cooking water and set aside, then drain the pasta and vegetables.
- Place the watercress in the bottom of the serving bowl.
- Pour the pasta cooking water over the watercress, then stir in the feta, salt, oregano, lemon juice and lemon zest.
- Stir the mixture until the liquid becomes slightly thickened and white, and the cheese is in pieces no bigger than about 1/4-inch.
- Add the pasta and vegetables to the sauce, toss and serve.
Nutrition Facts : Calories 2275.6, Fat 59.8, SaturatedFat 37.6, Cholesterol 214, Sodium 4220.4, Carbohydrate 336, Fiber 31.7, Sugar 37.9, Protein 111.8
PASTA WITH SAUSAGE AND RED GRAPES
Provided by Kerri Conan
Categories Fruit Pasta Fourth of July Backyard BBQ Dinner Lunch Sausage Healthy Grape Self Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Set a large pot of water to boil. In a large skillet, cook sausage over medium heat, stirring and breaking up, until well browned, about 15 minutes. Transfer sausage to a paper towel. Add oil to skillet; return to medium heat. Cook onion and garlic with 1/4 teaspoon salt, stirring occasionally, until soft and golden, 2 to 3 minutes. Add grapes, broth and pepper flakes; increase heat to medium-high and cook, stirring occasionally, until grapes soften or burst and liquid thickens, about 10 minutes. Return sausage to skillet and stir; turn off heat. When water boils, add remaining 1 tablespoon salt and pasta; cook as directed on package. Drain pasta, add to skillet, and turn on heat to high. Cook, stirring, until sausage is hot and pasta is coated with sauce, 30 to 60 seconds. Divide pasta among 4 bowls; sprinkle each with Parmesan and parsley before serving.
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