MINI FARFALLE WITH CHERRY TOMATOES, BASIL AND MOZZARELLA
Long-established Italian ingredients sure to make any meal fantastic - mini Farfalle with cherry tomatoes, basil, mozzarella, onion and seasonings.
Provided by Food Network
Time 19m
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- Bring a pot of water to a boil.
- Add oil and onions to a medium saute pan and heat over medium-high heat. Saute for 3 minutes or until onions are soft.
- Add cherry tomatoes to skillet. Saute tomatoes for another 3 minutes until skins are blistered and flesh is heated through; season with salt and pepper.
- Meanwhile, cook Piccolini® Mini Farfalle according to directions on the package.
- Remove sauce from heat, puree 1/3 of sauce in a blender on high, for 2 minutes. Return the puree to saute pan.
- Drain and toss pasta with sauce. Finish with basil and mozzarella cheese.
- 2011 Barilla. All Rights reserved.
FARFALLE WITH TUNA SAUCE
This easy pantry pasta can be made with ingredients you have on hand in 15 minutes for a comforting weeknight dinner.
Provided by Redazione Web
Categories pasta
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Cook pasta in a pot of boiling salted water until al dente.
- Drain and flake the tuna. Heat a 2 Tbsp. oil in a skillet and add the garlic. When it starts to sizzle, add the flaked tuna. Stir to combine. Ass 1/2 cup wine and bring to a boil. Add the frozen peas and salt. Let simmer while the pasta cooks. Drain the pasta and transfer directly to the sauce. Mix to combine well and allow the flavors to meld. Season with pepper and serve immediately, sprinkled with a little fresh parsley.
TODDLER TUNA SAMMI W/ MINI FARFALLE
This recipe is so easy and I created it today with random items we had. This is the recipe to make the Tuna sammi with Mini Farfalle with peas and spagetti sauce
Provided by Mastroianni
Categories Lunch/Snacks
Time 8m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 8
Steps:
- Boil water and add pasta when water is boiling then cook according to package.
- Place bread on plate, mix tuna, mayo and olive oil together and place thin layer of tuna on the slice of bread and top with a slice of cheese and cut into 4 peices.
- Once noodles are done place frozen peas in hot water to thaw, Drain pasta and cover with sauce. Now you have a toddler friendly meal!
Nutrition Facts : Calories 896.5, Fat 39.6, SaturatedFat 13.2, Cholesterol 91.4, Sodium 3126, Carbohydrate 76.8, Fiber 5, Sugar 46, Protein 57.8
TUNA PASTA CASSEROLE WITH PARMESAN CHEESE
Steps:
- Heat oven to 350 F.
- Grease a 2 1/2-quart baking dish.
- Cook pasta in boiling salted water following package directions; transfer to a colander to drain. Rinse with hot water and set aside.
- In a medium saucepan, melt butter over medium-low heat. Cook green onions and garlic for about 1 minute. Add flour and stir until blended and bubbly. Add the milk and chicken broth and cook, stirring, until thickened. Add 1 cup of the Parmesan cheese, sherry, pepper, and nutmeg. Stir in the tuna and peas, stir in the drained pasta, then taste and add salt, as needed.
- Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/4 cup of Parmesan cheese over the top.
- Toss bread crumbs with the melted butter until well blended and sprinkle the crumbs over the Parmesan layer.
- Bake the casserole for 25 minutes, or until browned and bubbly.
Nutrition Facts : Calories 658 kcal, Carbohydrate 71 g, Cholesterol 79 mg, Fiber 6 g, Protein 34 g, SaturatedFat 14 g, Sodium 1020 mg, Fat 26 g, ServingSize 1 Casserole (4 to 6 Servings), UnsaturatedFat 10 g
MINI FARFALLE WITH TOMATOES AND CORN
Found this recipe on a box of Barilla Piccolini Mini Farfalle. Original recipe calls for fresh tomatoes but I subbed a 28-oz can of plum tomatoes using the tomatoes only and saving the juice for later use.Quick, easy, and unpretentious.
Provided by Julie Bs Hive
Categories European
Time 12m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to directions (about 7 minutes) and ff using fresh tomatoes: blanch for 3--60 seconds, peel, remove seeds, chop and set aside.
- In a medium skillet, heat olive oil and sauté the onions until just tender, about 5 minutes. Add tomatoes to cooked onion and simmer for an additional 3 minutes. Season to taste. Add corn to skillet and heat for another 2 minutes.
- Drain pasta and toss with sauce. Stir in cheese and basil just before serving.
Nutrition Facts : Calories 375.8, Fat 8.8, SaturatedFat 3, Cholesterol 11, Sodium 209.1, Carbohydrate 61.5, Fiber 4.8, Sugar 5.9, Protein 15.1
FARFALLE AND TUNA CASSEROLE
Steps:
- Preheat oven to 400°F. Drain tuna; reserve oil. Mix breadcrumbs and Parmesan in small bowl. Mix in 4 tablespoons reserved oil from tuna.
- Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer pasta to large bowl. Mix in remaining ingredients. Transfer pasta mixture to 3-quart oval baking dish. Sprinkle with crumb mixture. Bake until pasta is hot and topping is golden brown, about 25 minutes.
TUNA AND FARFALLE PUTTANESCA
Canned tuna is good for more than just sandwiches. Italians use it to give substance to their pasta dishes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Bring saucepan of salted water to boil. Pour oil in large skillet; place over medium heat. Add garlic and onions; saute until onions are translucent, about 8 minutes.
- Meanwhile, cook pasta until al dente, about 11 minutes. Add tomatoes, juice, capers, rosemary, and olives to onions; add salt and pepper to taste. Raise the heat to medium high, and cook until tomatoes are heated through, 3 to 4 minutes. Drain pasta; transfer to large serving bowl. Add sauce, tuna, and parsley; toss gently to combine.
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FARFALLE WITH TUNA, LEMON AND FENNEL - EATINGWELL
From eatingwell.com
Servings 4Total Time 30 minsAuthor Eatingwell Test KitchenCalories 356 per serving
- Cook pasta according to package directions, omitting salt; drain. Return pasta to pan; cover and keep warm. Meanwhile, drain tuna, reserving oil. If necessary, add enough olive oil to measure 3 tablespoons total. Flake tuna; set aside.
- In a medium saucepan heat the 3 tablespoons of reserved oil over medium heat. Add fennel; cook for 3 minutes, stirring occasionally. Add garlic, crushed red pepper and salt; cook and stir about 1 minute or just until garlic is golden.
- Stir in tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 6 minutes or until mixture starts to thicken. Stir in tuna; simmer, uncovered, about 1 minute more or until tuna is heated through.
- Pour tuna mixture over pasta; stir gently to combine. Sprinkle each serving with parsley and lemon peel.
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