SPAGHETTINI W/CRAB, ASPARAGUS & SUN-DRIED TOMATOES
This recipe has been entered for ZWT II & my source is: www.mangiabenepasta.com/seafood.html. Times were not included, so have been estimated.
Provided by twissis
Categories Crab
Time 40m
Yield 4 11 oz servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté garlic in oil over med heat for 2 minutes. Add chopped tomatoes & chopped sun-dried tomatoes & red pepper flakes.
- Cover & simmer about 5 minutes. Season to taste w/salt & pepper.
- Cook asparagus in boiling water about 2 minutes. Using a slotted spoon, transfer asparagus to skillet w/sauce.
- Return water to a boil, add salt & cook pasta. Drain & set aside.
- Bring sauce to a simmer. Mix in crabmeat & mascarpone & blend well.
- Add pasta & basil, toss just to heat thru & serve.
Nutrition Facts : Calories 547.4, Fat 16, SaturatedFat 2.3, Cholesterol 33.4, Sodium 391.1, Carbohydrate 77.5, Fiber 6.7, Sugar 9.4, Protein 24.9
PASTA SALAD WITH ASPARAGUS, CORN AND SUN-DRIED TOMATOES
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
- Add the asparagus, corn and sun-dried tomatoes to the bowl with the pasta.
- Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
ASPARAGUS WITH SUN-DRIED TOMATOES OVER PASTA
Steps:
- Heat the oil in a saucepan and saute the asparagus for about 4 minutes. Add the tomatoes, thyme, parsley and salt and pepper. Saute an additional 3 to 5 minutes. Pour the vegetables over the cooked pasta and sprinkle the Parmesan cheese over the top.
ASPARAGUS AND SUN-DRIED TOMATOES
Crisp-tender asparagus is drizzled with lemon butter sauce and sprinkled with flavorful sun-dried tomatoes in this effortless, time-saving recipe.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the broth, oil, lemon zest and salt., Transfer asparagus to a serving platter; drizzle with butter mixture. Sprinkle with pepper; top with tomatoes and basil.
Nutrition Facts : Calories 95 calories, Fat 9g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 127mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
ASPARAGUS SPAGHETTI
Lots of asparagus is grown not too far from our h me. Each spring, when it's being harvested, I'll make several trips to the fields. I put about 40 lbs. in the freezer...with what's left, we gorge ourselves on fried asparagus, beef and asparagus, scalloped asparagus, etc.! It's no problem feeding my husband (he's retired; we have two grown children and four grandsons). He'll eat almost anything I put in front of him. We like this dish with a salad and dessert. It's so easy to prepare-it takes only about half an hour from start to serving.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, 3-5 minutes or until crisp-tender. Drain., In a 6-qt. stockpot, cook spaghetti according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir green onions in bacon drippings 1-2 minutes or until tender. Add asparagus and pepper; heat through., Drain pasta; return to stockpot. Add asparagus mixture, cheese, cream, butter and bacon; toss to combine until butter is melted. Serve immediately.
Nutrition Facts :
SPAGHETTINI WITH CRAB, ASPARAGUS AND SUN-DRIED TOMATOES
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add garlic and saute 2 minutes. Add chopped and sun-dried tomatoes and crushed red pepper. Cover and simmer until sun-dried tomatoes soften, about 5 minutes. Season sauce to taste with salt and pepper. Cook asparagus in large pot of boiling salted water until crisp-tender, about 2 minutes. Using 4- to 5-inch-diameter strainer, transfer asparagus to skillet with sauce. Return water in pot to boil. Add pasta and cook until just tender but still firm to bite, stirring occasionally. Drain. Bring sauce to simmer. Mix in crabmeat and mascarpone. Ad pasta and basil; toss just to heat through. Divide pasta among plates and serve. * Available at Italian markets and some specialty food stores.
SPAGHETTI WITH CRAB, CHERRY TOMATOES & BASIL
Punchy fresh flavours in a good-for-you-dish are often what you need for a midweek boost. This pasta dish has it all
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- In a large frying pan, heat the olive oil. Add the garlic and chilli flakes. Cook until just pale golden, then add the tomatoes. Cook 3 mins more on a high heat until the tomatoes start to break down a little. Add the lemon juice and cook for 1-2 mins. Remove from the heat and stir in the crab to warm through - not too much or it will break up.
- Boil the pasta in a large pan of salted water following pack instructions then drain. Mix the pasta in the warm pot with the sauce, lemon zest and capers, and toss the basil through.
Nutrition Facts : Calories 349 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.36 milligram of sodium
SPAGHETTINI WITH CRAB AND SPICY LEMON SAUCE
Provided by Brian Hill
Categories Fish Pasta Sauté Quick & Easy Lemon Crab Prosciutto Parsley Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat 4 tablespoons olive oil and garlic in large skillet over medium heat. Mix in next 4 ingredients.
- Drain pasta, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup cooking liquid, chopped parsley, and crabmeat to skillet. Toss over medium heat until sauce coats pasta, adding more cooking liquid by tablespoonfuls to moisten if necessary, about 4 minutes. Season with salt and pepper. Transfer to large platter. Top with prosciutto, if desired. Drizzle with olive oil and garnish with parsley sprigs.
COLORFUL CHICKEN PESTO WITH ASPARAGUS, SUN DRIED TOMATOES AND PEPPERS
Unique and fresh, easy to make and looks gourmet. Great to serve for company. Leftovers are great hot or cold.
Provided by Lucia D
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in the angel hair pasta and return to a boil. Cook the pasta, stirring occasionally, until tender, 4 to 5 minutes. Drain well.
- Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned, about 5 minutes.
- Pour reserved oil from sun-dried tomatoes into the skillet; cook and stir asparagus in the oil until slightly softened, about 2 minutes. Add yellow and red bell pepper strips; cook and stir an additional 2 minutes.
- Lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables; stir in pesto sauce and 1/2 cup Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese to serve.
Nutrition Facts : Calories 760.7 calories, Carbohydrate 58.6 g, Cholesterol 63.3 mg, Fat 43.4 g, Fiber 8.7 g, Protein 39.1 g, SaturatedFat 11.1 g, Sodium 932.2 mg, Sugar 4.3 g
SUN-DRIED TOMATO ASPARAGUS
Quick and tasty asparagus. Great with steak! Beef broth can be replaced with water or any other broth.
Provided by HeatherMG
Categories Tomato Side Dishes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a skillet over medium heat; cook and stir the garlic and tomatoes in the hot oil until fragrant, 2 to 3 minutes. Add the asparagus to the skillet and toss until coated with the oil mixture. Season with salt and pepper. Pour the beef broth over the asparagus mixture. Cover the skillet and cook until the asparagus is bright in color and slightly crunchy, 7 to 10 minutes.
Nutrition Facts : Calories 63 calories, Carbohydrate 6.6 g, Fat 3.6 g, Fiber 2.7 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 90.1 mg, Sugar 3.2 g
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