QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
- Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
- Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
- Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
SPINACH RAVIOLI WITH ROASTED RED PEPPER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Put the bell pepper on a rimmed baking sheet and broil, turning, until charred all over, about 3 minutes. Transfer to a bowl and cover with a plate; set aside.
- Bring a large pot of salted water to boil. Add the ravioli and cook as the label directs. Drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic softens, about 1 minute. Add the tomatoes and their juices; cook, stirring, until the sauce starts thickening, about 2 minutes. Add the wine and cook until the sauce thickens, about 5 minutes.
- Peel the charred skin off the roasted pepper; remove the stem and seeds. Puree the pepper in a blender or food processor until smooth, then add to the tomato sauce and simmer, stirring occasionally, until thickened, about 2 minutes. Add the heavy cream and cook, stirring occasionally, until the sauce is creamy, about 1 minute. Stir in the parmesan and season with salt. Top each serving of ravioli with the sauce, ricotta salata and mint.
Nutrition Facts : Calories 560, Fat 29 grams, SaturatedFat 14 grams, Cholesterol 155 milligrams, Sodium 810 milligrams, Carbohydrate 53 grams, Fiber 7 grams, Protein 19 grams, Sugar 7 grams
BAKED STUFFED ROMANO PEPPERS
Serve this as a light veggie supper with crusty bread, or as a side with grilled chicken or fish
Provided by Mary Cadogan
Categories Dinner, Main course, Side dish, Vegetable
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put peppers in a roasting tin, then drizzle with a tsp of oil and a little pepper. Bake for 20 mins.
- Meanwhile, toast the bread, then blitz into rough crumbs in the food processor. Mix with the pine nuts, Parmesan, chilli, capers, parsley and remaining oil. Boil the kettle. Put the spinach in a colander, then pour over the boiling water to wilt the leaves. Press out as much liquid as possible.
- Divide the spinach between the peppers, then top with the crumbs. Return to the oven for 15 mins.
Nutrition Facts : Calories 241 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
SPINACH AND ROASTED RED PEPPER GRATIN
Categories Cheese Pepper Vegetable Side Sauté Vegetarian Quick & Easy Casserole/Gratin Parmesan Ricotta Spinach Bell Pepper Spring Swiss Cheese Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Heat large deep nonstick skillet over medium-high heat. Working in batches (about 10 cups at a time), sauté fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch. Transfer spinach to strainer. Squeeze spinach dry; roll in kitchen towel to remove excess water.
- Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers into 1/4-inch-wide strips.
- Melt butter with oil in heavy large skillet over medium heat. Add leeks, shallot, and garlic; cook until soft, about 5 minutes. Remove from heat. Whisk cream and eggs in large bowl to blend. Whisk in all cheeses, salt, and pepper. Stir in spinach, leek mixture, and 2/3 of roasted red peppers (reserve 1/3 of peppers for topping). (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Generously butter 13x9x2-inch baking dish. Transfer spinach mixture to prepared dish. Bake gratin until knife inserted into center comes out clean, about 50 minutes. Arrange remaining red pepper strips decoratively atop gratin and serve.
ORECCHIETTE WITH SPINACH, ROASTED RED PEPPER AND FETA
An easy vegetarian pasta dish that takes only as long as the time to make the pasta. This can be doubled easily.
Provided by KissKiss
Categories Pasta Shells
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place orecchiette in plenty of salted, boiling water and cook according to package directions (approximately 9 minutes) until al dente.
- While pasta is cooking, heat olive oil over medium heat in a saute pan and add minced garlic. Allow to cook for only about a minute (to soften). Add chopped spinach and season with salt and pepper (not too much salt, as feta will add saltiness).
- Add roasted red pepper and cook over low heat until spinach and peppers are heated through. Keep warm over a low heat until pasta is ready.
- When pasta is done cooking, add feta to the spinach mixture. Using a spider, take orecchiette from boiling water (reserving water) and add to spinach mixture on top of the feta. Toss pasta with mixture until thoroughly combined, then add pasta water (about 1/2 cup) until mixture is creamy and moistened.
- Serve immediately.
Nutrition Facts : Calories 407.1, Fat 17.9, SaturatedFat 6.1, Cholesterol 26.8, Sodium 683.5, Carbohydrate 48.1, Fiber 4.2, Sugar 3.2, Protein 14.6
RED PEPPER TOMATO PASTA BAKE
One-pan, great-tasting dish you will make again and again! You'll be nibbling long before it gets to the table! Thank you Lord for another great recipe.
Provided by Sherylynn Booth
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ziti Recipes
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until barely tender and still firm to the bite, 6 to 7 minutes.
- Meanwhile, heat a 10-inch Dutch oven over medium-high heat. Add beef and saute until browned and crumbly, 5 to 7 minutes. Transfer beef to a large baking dish; drain and discard grease. Drain pasta and mix in with the beef.
- Melt butter in the same pan. Add onion, bell peppers, celery, garlic, and Thai chiles. Cook and stir until onions turn translucent, 4 to 5 minutes.
- Transfer vegetable mixture to a blender. Pour in marinara sauce, milk, cream cheese, Sriracha sauce, sour cream, and tomato paste. Blend until combined but still chunky. Taste and season with salt and pepper as desired. Pour sauce over the beef and pasta in the baking dish.
- Beat eggs together in the blender. Pour into the baking dish and mix well. Stir in 1 cup Cheddar cheese. Pat mixture down and top with remaining cheese.
- Bake in the preheated oven until set, 20 to 30 minutes.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 54.6 g, Cholesterol 130.8 mg, Fat 21 g, Fiber 3.2 g, Protein 25.4 g, SaturatedFat 10.3 g, Sodium 448.8 mg, Sugar 6.4 g
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