Roxsands Spyros Pasta Recipes
PASTA ROSA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a pot of water to boil for the pasta.
- For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening. Stir in tomato sauce and heat through. Remove from heat and add cream cheese. Blend with an immersion blender. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
- Boil the pasta until al dente and drain. Add the cooked pasta and strips of salmon to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed. Transfer to a serving dish and sprinkle with chives.
SPYROS PASTA
Number Of Ingredients 12
Steps:
- Sauté onion, garlic, and mushrooms in olive oil. Add sun-dried tomatoes. Add white wine to deglaze, scraping any particles from the pan, and reduce until almost dry. Add chicken stock, spinach, basil, cheese, and salt and pepper to taste. Toss with linguine to serve.
Nutrition Facts : Nutritional Facts Serves
ROXSAND'S SPYRO'S PASTA
This recipe appeared in the Arizona Republic newspaper. It is a original recipe from the RoxSand Restaurant and Bar. I do not know the amount of time it takes to rehydrate sun dried tomatoes, so I am leaving that information out of the prep time.
Provided by James Craig
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion, garlic, and mushrooms in olive oil.
- Add sundried tomatoes.
- Deglaze pan with wine, reducing until dry.
- Add chicken stock, linguini and spinach.
- Sprinkle with chopped basil and all the cheese; salt and pepper to taste.
Nutrition Facts : Calories 321.1, Fat 7.2, SaturatedFat 2.1, Cholesterol 7.5, Sodium 464.7, Carbohydrate 49.9, Fiber 3.9, Sugar 8, Protein 13
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