Rigatoni Caprese Recipes
RIGATONI CAPRESE
This is very easy recipe that everyone loves. It works well for picinics and potlucks. Gardners with losts of tomato and basil will love this recipe. This is another great recipe from Cooking Light.
Provided by jimshim
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients in a large bowl.
- Combine oil, capers, salt, pepper, and garlic in a small bowl; stir well with a whisk.
- Pour over pasta mixture; toss gently.
- Sprinkle with Parmesan cheese; toss well.
Nutrition Facts : Calories 437.4, Fat 18.4, SaturatedFat 6.8, Cholesterol 77.3, Sodium 969.9, Carbohydrate 49.8, Fiber 4.8, Sugar 6.2, Protein 19.6
ONE-POT CHEESY WHITE RIGATONI WITH PEAS FOR TWO
There is nothing better than having very little to clean up after a good, home-cooked meal. With this one-pot pasta, the pasta and sauce are cooked in the same vessel. Even better, this dish comes together in just 30 minutes. The sauce is bright and tangy, thanks to lemon and white wine, and the fresh herbs and cheese make it delectably savory.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the leeks, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened and just starting to caramelize, 5 to 6 minutes. Stir in the garlic until softened, about 1 minute. Add the rigatoni and white wine and cook, stirring occasionally, until the wine has almost evaporated and is thickened, 2 to 3 minutes.
- Add the lemon juice, 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Cook, stirring frequently, until the liquid has almost evaporated and the pasta is al dente, 14 to 16 minutes. Add the lemon zest, peas, mozzarella, Parmesan, heavy cream, capers, rosemary, thyme, 1/2 teaspoon salt and a generous amount of pepper and cook, stirring, until the cheese is melted and the peas are warm, about 2 minutes. Divide between 2 serving bowls and garnish with celery leaves.
RIGATONI ALLA CAPRESE RECIPE
Provided by á-68968
Number Of Ingredients 7
Steps:
- In a large pan saute` the garlic until it turns golden. Add some hot pepper as desired and the tomatoes. After a few minutes cut the basil leaves in half and add to the pan and cook for 15 minutes. Boil the pasta to an Al Dente consistency and pour into the pan. Toss the pasta for 2 minutes. Add 3/4 of the mozzarella and plate. Garnish with the remainder of the mozzarella and a sprinkle of fresh black pepper as desired.
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