Three Garlic Pasta Recipes

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THREE GARLIC PASTA



Three Garlic Pasta image

Here's a perfect dinner for the garlic devotee: pasta with garlic three ways -- raw, roasted, and fried.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 8

1 head plus 8 cloves garlic
1 pound spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
1 teaspoon red-pepper flakes
Salt and freshly ground black pepper
Parmesan cheese, for grating

Steps:

  • Preheat oven to 425 degrees. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
  • Cook pasta until al dente. Drain, and run under cold water to stop cooking.
  • Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.

PASTA WITH THREE KINDS OF GARLIC



Pasta With Three Kinds Of Garlic image

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 8

1 head plus 8 cloves garlic
Coarse salt and freshly ground pepper
1 pound farro spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed chopped fresh parsley
1 teaspoon crushed red pepper flakes
Parmesan, for grating

Steps:

  • Heat oven to 425 degrees. Wrap garlic head in parchment paper-lined foil; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
  • Bring a large pot of water to a boil. Add salt and pasta; cook according to package directions until al dente; drain.
  • Thinly slice 5 cloves of unroasted garlic; finely chop remaining 3 cloves. Heat oil over medium heat in a large skillet. Add sliced garlic; toast until golden and crisp. Using a slotted spoon, remove garlic; set aside. Add chopped garlic; saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, and red pepper; season with salt and pepper. Toss to combine. Garnish with toasted garlic slivers; serve. Grate cheese over each serving, as desired.

GARLIC PASTA



Garlic Pasta image

Pasta with herbs, delicious sauteed garlic, and plenty of freshly grated Parmesan cheese. Chop the garlic so that some is minced and some is larger pieces. You can substitute 1 tablespoon Italian seasoning blend for the fresh herbs.

Provided by Greg

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package dry penne pasta
1 medium head garlic, peeled and chopped
½ cup olive oil
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh parsley
1 tablespoon crushed red pepper
1 cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • In a skillet, saute garlic in oil on low heat, just hot enough to make the garlic sizzle; about 10 to 15 minutes. Season with basil, oregano, parsley, and crushed red pepper, and remove from heat.
  • In a large bowl, toss cooked pasta with garlic and herb mixture, and let sit for 3 to 5 minutes. Sprinkle with Parmesan, and serve.

Nutrition Facts : Calories 378 calories, Carbohydrate 44.3 g, Cholesterol 8.8 mg, Fat 17.9 g, Fiber 2.4 g, Protein 11.9 g, SaturatedFat 3.9 g, Sodium 158.1 mg, Sugar 2.2 g

THREE GARLIC PASTA



Three Garlic Pasta image

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

Provided by Chef Kate

Categories     Spaghetti

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1 head garlic
8 garlic cloves
1 lb spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
1 teaspoon red pepper flakes
salt & freshly ground black pepper
parmesan cheese, for grating

Steps:

  • Preheat oven to 425°. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour.
  • Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
  • Cook pasta until al dente. Drain, and run under cold water to stop cooking.
  • Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp.
  • Remove garlic with slotted spoon; set aside.
  • Add chopped garlic; sauté until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss.
  • Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.

Nutrition Facts : Calories 556.9, Fat 8.8, SaturatedFat 1.3, Sodium 21.3, Carbohydrate 94.4, Fiber 4.7, Sugar 3.9, Protein 16.7

GARLIC PASTA



Garlic Pasta image

This is one of many recipes I obtained while living in France. It makes an excellent side dish.-Sandra Pichon, Slidell, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 whole garlic bulb
1/2 cup olive oil
1/2 cup chopped fresh parsley
1/4 cup chopped fresh oregano or 4 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1 pound pasta, cooked and drained

Steps:

  • Separate garlic into cloves; remove papery skins. In a large skillet over low heat, saute garlic in oil for 20 minutes or until golden brown. Remove from the heat; add parsley, oregano, salt and pepper. Toss with pasta serve immediately.

Nutrition Facts : Calories 680 calories, Fat 29g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 604mg sodium, Carbohydrate 89g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.

THREE WAY GARLIC PASTA WITH BEANS AND PEPPERS



Three Way Garlic Pasta with Beans and Peppers image

Categories     Bean     Garlic     Pasta     Sauté     Low Fat     Vegetarian     Low Cal     Bell Pepper     Healthy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

1 1/2 medium heads garlic, cloves separated and peeled
2 cups cold water
2 teaspoons salt
3 orange bell peppers
2 teaspoons chopped fresh thyme
1/2 pound baby spinach
10 ounces campanelli (bellflower) pasta or penne
1 tablespoon extra-virgin olive oil
1 (19-oz) can white beans, rinsed and drained
1 tablespoon balsamic vinegar
1/4 cup finely grated Parmigiano-Reggiano (2/3 oz)

Steps:

  • Reserve 6 large garlic cloves. Put remaining cloves in 2 cups cold water, then simmer in a small saucepan, covered, until garlic is very soft, about 30 minutes. Reserve 1/2 cup garlic cooking liquid, then drain garlic in a sieve.
  • Purée cooked garlic with reserved cooking liquid and 1 teaspoon salt in a blender until smooth.
  • While garlic simmers, roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes (or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes). Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes. Peel peppers, discarding stems and seeds, and cut into 3/4-inch pieces.
  • Mince 2 reserved garlic cloves with thyme and remaining teaspoon salt using a large knife. Transfer along with spinach to a large serving bowl.
  • Cook pasta in a large pot of boiling salted water until al dente.
  • Make sauce while pasta is cooking:
  • Finely chop remaining 4 garlic cloves and cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until pale golden, 3 to 5 minutes. Add peppers and cook, stirring, 3 minutes. Add beans and garlic purée to skillet and bring to a simmer over moderately low heat, stirring occasionally. Season with salt and pepper.
  • Reserve 1 cup cooking water, then drain pasta. Add pasta, sauce, vinegar, and cheese to spinach and garlic in serving bowl and toss to combine. (Add some of reserved cooking water if mixture is dry.) Serve immediately.

GARLIC CHICKEN PASTA (OR THREE CHEESE GARLIC CHICKEN PASTA)



Garlic Chicken Pasta (Or Three Cheese Garlic Chicken Pasta) image

I got this recipe from a great blog called Heavenly Homemakers. When you cook the pasta in the milk, it makes it's own sauce from the starch in the noodles. Her original recipe called for whole milk and whole wheat pasta, but I make it with 2% milk and regular pasta and it turns out great. Supposedly it works with skim milk too, but I haven't tried yet. She has a video posted on Youtube of how to make this recipe if anyone is interested. It's (http://www.youtube.com/watch?v=HjCbxDUXW_o).

Provided by Dixie Vader

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups cooked chicken, cut into bite sized pieces
1 garlic cloves or 1/2 teaspoon garlic powder
1 -2 tablespoon olive oil
2 1/2 cups pasta (shells, spiral, fettuccine, whatever you like!)
3 cups milk
3 tablespoons butter
1/2 teaspoon sea salt
4 tablespoons parmesan cheese, grated
1/2 cup mozzarella cheese
3 ounces cream cheese

Steps:

  • In a skillet, saute cooked chicken and garlic in olive oil. Turn to low heat to keep warm while you're cooking the pasta.
  • Place the pasta in a large pot with the milk, butter and salt. Bring to a boil over med-hi heat, stirring almost constantly to prevent the milk from scorching.
  • When it comes to a boil, turn down to medium heat and stir constantly until pasta is tender and the starch from the pasta has thickened the milk into a creamy sauce. There shouldn't be any liquid left over, it should be like white sauce.
  • Remove from heat and stir in chicken/garlic.
  • Serve immediately...sprinkling Parmesan cheese on each serving.
  • To make Three Cheese Garlic Chicken:.
  • Follow recipe as above, except before adding chicken to cooked pasta, remove from heat and add 1/2 cup shredded mozzarella and 3 oz. cream cheese.
  • Stir until cheese has melted then add chicken and serve with Parmesan cheese.

Nutrition Facts : Calories 693.4, Fat 36.1, SaturatedFat 18.4, Cholesterol 139.9, Sodium 745.2, Carbohydrate 53.5, Fiber 1.9, Sugar 2.4, Protein 37.5

THREE-CHEESE PASTA WITH GREENS



Three-Cheese Pasta with Greens image

I needed something nice and easy after doing my own ravioli for the first time, so this is what I came up with. It's a cheesy dish with lots of greens, served with the pasta of your choice.

Provided by Chef AidF

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 50m

Yield 8

Number Of Ingredients 13

½ (8 ounce) package baby carrots, or to taste
2 tablespoons butter
2 tablespoons all-purpose flour
2 ½ cups heavy cream
½ (8 ounce) package fontina cheese, shredded
1 (4 ounce) log goat cheese, broken into chunks
1 (16 ounce) package spaghetti
1 clove garlic, diced
2 tablespoons olive oil
4 bunches Swiss chard, stems removed
½ bunch baby arugula, or to taste
9 leaves fresh basil, divided
½ cup grated Parmesan cheese, or to taste

Steps:

  • Place carrots in a large pot with lightly salted water to cover. Bring to a boil and cook carrots until fork-tender, 7 to 10 minutes. Drain.
  • Meanwhile, melt butter in a saucepan over medium heat. Add flour and mix well. Add heavy cream and bring to a simmer over medium heat. Cook and stir until a thick roux forms, about 10 minutes.
  • Mix fontina cheese and goat cheese into the roux. Cook until cheeses are completely melted and sauce is thickened, 3 to 5 minutes. Remove from heat.
  • Drain carrots and bring water back to a boil, pouring in more as needed. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Cook garlic with olive oil in another saucepan over medium heat until starting to brown, 1 to 2 minutes. Add Swiss chard, tearing them as they go into the pan. Cook until wilted, about 2 minutes. Add baby arugula and cook until wilted, about 1 minute. Chop 1 basil leaf into the pan using herb shears. Cook until wilted, about 30 seconds more. Mix in some of the cheese sauce if desired.
  • Drain pasta and divide over serving plates. Add carrots, chard, and arugula. Top with Parmesan cheese and more cheese sauce. Garnish each plate with a basil leaf.

Nutrition Facts : Calories 686.2 calories, Carbohydrate 52.3 g, Cholesterol 141.6 mg, Fat 45.1 g, Fiber 4.3 g, Protein 20.3 g, SaturatedFat 26.1 g, Sodium 572.2 mg, Sugar 4.5 g

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