CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY
Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They're cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high.
- In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
- Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
- Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
- Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.
LINGUINE WITH CRISP CHICKPEAS AND ROSEMARY
Pasta with chickpeas is a substantial, quickly assembled meal, but what's alluring about this version is the undercurrent of rosemary. Whole sprigs lightly fried in olive oil provide flavor in two ways: the leaves are crumbled into the pasta for a fragrant punch, and the infused oil slicks the noodles. You could add spinach, arugula or kale when you toss the pasta in the sauce, or simply brighten it with parsley, Parmesan and lemon.
Provided by Ali Slagle
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, make the rosemary oil: Pat the rosemary dry with a kitchen towel. In a large Dutch oven or skillet big enough to hold all the pasta, warm the oil over medium heat. Once shimmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes.
- Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. Keep the pot with the oil on the stove.
- Add pasta to the boiling water, and cook to al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the pasta.
- While the pasta cooks, with the rosemary oil over medium-high heat, add the butter. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that's a good sign.
- As the chickpeas cook, remove the rosemary leaves from the sprigs (pinch the top of the sprig and swipe downwards). If any do not come off easily, they aren't fully fried: Throw them back into the oil with the chickpeas and remove them after a quick fry. Crumble the leaves by rubbing them between your fingers, and set aside.
- Once the chickpeas are crisp, season with salt and pepper, reduce heat to low and stir in the pasta, adding pasta water as needed to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Serve with a lemon wedge for squeezing. Top with grated cheese and a drizzle of olive oil if desired.
Nutrition Facts : @context http, Calories 914, UnsaturatedFat 30 grams, Carbohydrate 108 grams, Fat 44 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 664 milligrams, Sugar 7 grams, TransFat 0 grams
PASTA CARBONARA WITH PEAS
The trick to this classic pasta dish is to gradually mix the pasta water with the egg so you don't scramble it. Be sure to assemble all of the ingredients before you start cooking the sauce, because this recipe whips up fast!
Provided by Kardea Brown
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 3 minutes. Reserve 1/2 cup pasta water. Drain, and set aside.
- Whisk together the eggs and cheese in a bowl. Cook the bacon in a large, deep skillet over medium-high heat until browned and crisp, about 8 minutes. Remove the bacon from the skillet to paper towels to drain, then chop the bacon. Reserve 2 tablespoons bacon drippings in the skillet and discard the rest. Add the garlic and peas to the skillet and cook, stirring constantly and scraping the browned bits from the bottom of the skillet, until the garlic is fragrant and the peas are warmed through, about 1 minute.
- Add the bacon and pasta to the skillet and heat over medium heat until hot, about 2 minutes. Reduce the heat to low. Working quickly, add the egg mixture to the pasta and toss with tongs until the pasta is coated in the sauce. Gradually add a little pasta water at a time to the pasta until a creamy, saucy consistency is reached. Season with salt and pepper and sprinkle each serving with parsley and more cheese.
- Combine the eggs, flour, olive oil, salt and 1 tablespoon water in the bowl of a food processor. Pulse until a dough forms, about 10 seconds. Remove the dough from the food processor to a lightly floured surface. Knead the dough until smooth and elastic, 4 to 5 minutes. Shape the dough into a ball; wrap with plastic and rest at room temperature for 30 minutes.
- Cut the dough in half and keep one half refrigerated. Cut the remaining half into two equal pieces. (Make sure to keep the unused dough pieces covered.)
- Working with one piece at a time, roll the dough with a rolling pin as thin as possible (but still thick enough to be lifted off the counter without breaking, about a 10-by-16- inch rectangle; the dough should be paper-thin, but you shouldn't be able to see through it.)
- Dust each dough sheet with flour. Fold the dough in half (using the short ends) and dust the top with flour. Repeat twice more, dusting with flour between each layer to create a stack. Use a sharp knife to cut the dough into thin strips (1/4-inch wide).
- Separate the noodles into "nests" and let dry on a lightly floured surface, about 1 hour. Repeat the process with the remaining dough piece, then with the remaining refrigerated dough.
SPAGHETTI WITH PROSCIUTTO, PEAS AND ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallot and rosemary and cook, stirring occasionally, until the shallot is slightly softened, about 2 minutes. Add the artichoke hearts, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 2 minutes.
- Reduce the heat to medium and add the wine; cook, stirring occasionally, until evaporated slightly, about 1 minute. Add the heavy cream and bring to a boil, stirring occasionally. Continue to cook until the sauce thickens slightly, about 1 minute. Stir in the fontina and cook until the sauce is thick and creamy, about 1 minute. Add the prosciutto.
- Reduce the heat to low and add the spaghetti to the skillet along with the peas and Parmesan. Stir until well coated, adding the reserved cooking water as needed to loosen. Season with salt and pepper.
Nutrition Facts : Calories 600, Fat 34 grams, SaturatedFat 18 grams, Cholesterol 101 milligrams, Sodium 1140 milligrams, Carbohydrate 54 grams, Fiber 7 grams, Protein 22 grams, Sugar 6 grams
PASTA WITH CHICKPEAS
This recipe came from "Moosewood Restaurant Low-Fat Favorites" cookbook. The ingredients in this recipe are ones we have around all the time (and love!). We made it for dinner tonight, and it exceeded our expectations. YUM! If you like these ingredients, then I think you'll love it too. One of the neat things is that pureeing the chickpeas gives the sauce a wonderful, creamy texture.
Provided by MilliMoMo
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a well-seasoned skillet or nonstick saucepan (I used a dutch oven, so I could puree the sauce right in the pan using my hand blender), and saute the onions, garlic and rosemary on low eat until the onions are soft - about 10 minutes.
- Add the tomatoes and half of the chickpeas and cook for another 10 minutes.
- Remove the rosemary springs and discard. If you have a hand blender, puree the mixture until smooth. Otherwise, use a blender. Be careful not to burn yourself.
- Return the sauce to the pan (if you'd removed it for blending), add the remaining chickpeas, and add salt and pepper to taste.
- Meanwhile, cook the pasta.
- The original recipe suggests tossing the pasta and sauce together for serving, but we served them separately.
- Pass the feta and chopped tomatoes (if desired) at the table.
Nutrition Facts : Calories 819, Fat 12.1, SaturatedFat 4.7, Cholesterol 22.3, Sodium 923.9, Carbohydrate 147.4, Fiber 15.9, Sugar 10.4, Protein 31.1
DITALINI WITH CHICKPEAS AND GARLIC-ROSEMARY OIL
Provided by Sara Jenkins
Categories Garlic Pasta Kid-Friendly Dinner Rosemary Chickpea Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Pulse onion, carrot, celery, whole garlic cloves, parsley, and red pepper flakes in a food processor until finely chopped; transfer to a small bowl and set aside. Wipe out food processor bowl and set aside.
- Heat 1/4 cup oil in a large heavy pot over medium heat; add reserved vegetable mixture, season with salt, and cook, stirring often, until golden, 8-10 minutes. Stir tomato paste and 1 cup water in a small bowl to combine; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 5-8 minutes.
- Add chickpeas and 2 cups water to pot and simmer for 15 minutes to let flavors meld. Transfer 1 cup chickpea mixture to food processor; purée until smooth, then stir back into sauce to thicken.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid. Add pasta and 1/2 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta.
- Heat remaining 1/4 cup oil in a small saucepan over medium-low heat; add chopped garlic and rosemary and cook until sizzling stops, about 1 minute. Divide pasta among bowls and drizzle with garlic-rosemary oil.
SPLIT PEA SOUP WITH ROSEMARY
The rosemary adds a distinctive flavor to this wonderful soup.
Provided by Cathy H.
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 35.5 g, Cholesterol 15.1 mg, Fat 5 g, Fiber 13.4 g, Protein 17 g, SaturatedFat 1.4 g, Sodium 1194.8 mg, Sugar 6.8 g
LEMONY PASTA WITH CHICKPEAS AND PARSLEY
You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner. But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat. The whole dish is zipped up with some lemon, garlic and red pepper flakes.
Provided by Melissa Clark
Categories dinner, easy, for two, quick, weekday, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you'll finish cooking it in the sauce.) Drain well.
- While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.
- Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.
- Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.
Nutrition Facts : @context http, Calories 1235, UnsaturatedFat 32 grams, Carbohydrate 152 grams, Fat 50 grams, Fiber 23 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 1299 milligrams, Sugar 14 grams, TransFat 0 grams
PASTA WITH FRESH HERBS, LEMON AND PEAS
Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don't keep well once wet. When you get home, spin the herbs in salad spinner if they're wet, wrap them in a paper towel and then bag them.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
- When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Sugar 5 grams
ROSEMARY PEAS AND PASTA
Rosemary and two kinds of pepper ramp up the flavor of this tempting, inexpensive entrée.
Yield serves 8, 1 1/2 cups per serving
Number Of Ingredients 9
Steps:
- Prepare the pasta using the package directions, omitting the salt and oil. Reserve 2 cups cooking liquid. Drain the pasta well in a colander.
- Meanwhile, in a large skillet, heat the oil over medium heat, swirling to coat the bottom. Stir in the peas, onion, garlic, rosemary, and red pepper flakes. Cook, covered, for 7 to 10 minutes, stirring occasionally.
- Stir in the reserved cooking liquid and pepper. Cook, covered, for 3 minutes, stirring occasionally.
- In a large bowl, stir together the pasta and pea mixture. Sprinkle with the Parmesan.
- (Per Serving)
- Calories: 231
- Total Fat: 4.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 1.5g
- Cholesterol: 2mg
- Sodium: 146mg
- Carbohydrates: 40g
- Fiber: 6g
- Sugars: 5g
- Protein: 12g
- Dietary Exchanges
- 2 1/2 Starch
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- Set a large pot of salted water over high heat and bring to a boil. Cook the pasta to al dente, according to package instructions. Then drain.
- Meanwhile, set a large skillet over medium heat. Add the bacon and cook until red. Scoop the bacon out of the grease and place on a paper towel lined plate to drain.
- Pour the drained pasta into the remaining bacon grease. Add the rosemary and crushed red pepper. Stir and "fry" the pasta until the edges start to become crispy. Add the peas to the pasta and toss.
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