Rosemary Orange And Onion Pasta Recipes

TRICOLOR PEPPER AND ONION PASTA

Tricolor Pepper and Onion Pasta image

Provided by Food Network

Time 20m

Number Of Ingredients 14

Ingredients

1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 medium onion, julienned
1 teaspoon Curtis' hot spice blend*
1 tablespoon chopped rosemary
2 cooked fussili
1 tablespoon olive oil
1 teaspoon black pepper corns
1 teaspoon white pepper corns
2 teaspoon red pepper corns
2 teaspoon green pepper corns
1/4 teaspoon red pepper flakes
1/4 teaspoon paprika

Steps:

In a hot saute pan, add oil and saute peppers and onions until lightly colored, about 5 minutes. Add spice blend and rosemary and cook for 1 minute. Spoon over pasta.
Blend in coffee grinder.

GARLIC AND ROSEMARY PASTA

Garlic and Rosemary Pasta image

Make and share this Garlic and Rosemary Pasta recipe from Food.com.

Provided by littlemafia

Categories Penne

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 6

Ingredients

500 g penne pasta
6 crushed garlic cloves
5 tablespoons olive oil
3 fresh rosemary sprigs, chopped
1 tablespoon butter
salt and pepper

Steps:

Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
Add a tablespoon of butter, quick stir again, serve immediately.

Nutrition Facts : Calories 502.1, Fat 17.9, SaturatedFat 3.6, Cholesterol 6.1, Sodium 20.2, Carbohydrate 80.5, Fiber 11.1, Protein 7.7

PENNE WITH ROASTED-TOMATO SAUCE, ORANGE, AND OLIVES

Penne with Roasted-Tomato Sauce, Orange, and Olives image

Categories Olive Pasta Tomato Roast Low Fat Vegetarian Dinner Orange Summer Winter Healthy Noodle Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

Nonstick vegetable oil spray
2 pounds plum tomatoes, each cut into 6 wedges
1 onion, halved lengthwise, cut into thin wedges
2 tablespoons extra-virgin olive oil
4 garlic cloves, coarsely chopped
1 tablespoon grated orange peel
1/2 cup orange juice
2 cups penne (about 8 ounces)
3/4 cup chopped fresh basil
1/4 cup chopped pitted Kalamata olives
1/4 cup freshly grated pecorino Romano cheese

Steps:

Position 1 rack in bottom third of oven and 1 rack in middle of oven; preheat to 450°F. Spray 2 rimmed baking sheets with nonstick spray. Spread tomatoes on 1 sheet and onion on second sheet. Drizzle 1 tablespoon oil over vegetables on each. Sprinkle garlic and orange peel over both. Sprinkle with salt and pepper. Roast until vegetables are very tender and brown around edges, stirring occasionally, about 30 minutes for onion and 45 minutes for tomatoes. Cool slightly. Pour 1/4 cup orange juice over vegetables on each sheet, scraping up any browned bits from bottom of sheets.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. Add tomato and onion mixtures, basil, and olives to pasta. Stir over medium heat until heated through, adding enough reserved pasta cooking water to moisten. Transfer to bowl. Sprinkle with cheese.

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