ASPARAGUS WITH GOAT CHEESE DRESSING
Provided by Florence Fabricant
Categories easy, quick, weekday, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Arrange the asparagus on a platter.
- Beat the vinegar and mustard together, then beat in the olive oil. Sprinkle the goat cheese over the asparagus, drizzle with the dressing, then season with pepper.
- Sprinkle with chervil and serve.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 114 milligrams, Sugar 2 grams, TransFat 0 grams
PASTA WITH TOMATOES AND GOAT CHEESE
The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible - one of the soft goat cheeses we tried seemed a bit too strong for this dish).
Categories Cheese Dairy Herb Olive Pasta Tomato Vegetable Vegetarian Dinner Lunch Goat Cheese Basil Summer Noodle Boil Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain.
- While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude.
- Toss hot pasta with goat cheese in a large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, and salt and pepper to taste and toss to combine.
PASTA WITH FRESH TOMATOES AND GOAT CHEESE
This pasta's sauce comes together using the same trifecta found in lemon-ricotta pasta: a juicy fruit, a creamy cheese and a salty cheese. This recipe makes good use of those summer tomatoes with juices just barely contained by their thin skins. The creamy cheese is goat cheese, whose tang balances the sweetness of the tomatoes. Parmesan adds salty depth, while herbs and red-pepper flakes complete the dish. For a more filling pasta, feel free to add shrimp, corn or green beans to the boiling pasta in the last few minutes of cooking.
Provided by Ali Slagle
Categories dinner, easy, lunch, quick, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, in a large bowl, combine the tomatoes, thyme, red-pepper flakes and 1/2 teaspoon salt. Mash with a fork or potato masher until tomatoes are juicy. Stir in the Parmesan. Set aside while the pasta cooks, or up to 2 hours at room temperature.
- Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
- To the bowl of tomatoes, add the goat cheese and 2 tablespoons of the reserved pasta cooking water. Stir until the cheese is mostly melted. Add the pasta and stir vigorously until the noodles are well coated. Add more pasta water as needed until the sauce coats the noodles. Season to taste with additional Parmesan and red-pepper flakes.
SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL
A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.
Provided by David Tanis
Categories dinner, lunch, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
- Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
- Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
- Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 13 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 712 milligrams, Sugar 7 grams
ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES
A touch of lemon and garlic gives these vegetables a refreshing flavor.
Provided by Vicki B
Categories Side Dish Vegetables Tomatoes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
- Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
- Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 15.5 g, Fat 4.1 g, Fiber 6.4 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 98.2 mg, Sugar 3.8 g
ONE-POT ZUCCHINI-BASIL PASTA
This no-colander-necessary, one-pot pasta method isn't a gimmick: Cooking the noodles in just enough seasoned stock means they're done in the same amount of time it takes the liquid to reduce into a concentrated, extra flavorful sauce. Mascarpone makes it silky, though crème fraîche or even softened cream cheese would be solid substitutes. While the pasta cooks, make a quick gremolata of chopped parsley, salted almonds and basil, which adds brightness and texture to the finished dish. Though this pasta comes together quickly, it requires more attention than some: Be sure to stir frequently so the noodles cook evenly, and add a splash of water toward the end of cooking, as needed, so they stay saucy.
Provided by Alexa Weibel
Categories dinner, easy, for two, lunch, quick, weekday, pastas, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large, deep 12-inch skillet, bring stock to a boil over high heat. Once stock boils, stir in pasta, zucchini, mascarpone, garlic and half the basil; season generously with salt and pepper and reduce the heat to medium-high. Cook, stirring frequently, until pasta is tender and liquid is reduced until thickened and creamy, 12 to 13 minutes, adding a splash of water during the last few minutes of cooking if needed to moisten. Season to taste with salt and pepper.
- Meanwhile, prepare the gremolata: Chop almonds and parsley with remaining basil until finely chopped and combined; season with salt and pepper.
- Divide pasta among shallow bowls. Sprinkle with gremolata and serve immediately.
TOMATO BASIL ZUCCHINI PASTA WITH GOAT CHEESE AND ASPARAGUS
Provided by Ali Maffucci
Time 55m
Number Of Ingredients 10
Steps:
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic and onions and cook for 2-3 minutes or until onions start to soften and become translucent.
- Add in the tomatoes and season with salt and pepper. Bring to a boil and then reduce heat and simmer for 20-25 minutes.
- While sauce cooks, spiralize the zucchinis and shave the asparagus by peeling it into strips with a vegetable peeler. Keep the asparagus tips for future use and toss the remaining asparagus stalks. You can also include the asparagus tips, if you'd like, but I didn't.
- Once sauce is done, place another large skillet over medium-high heat and once heated, add in the zucchini noodles and asparagus. Let cook for 2-3 minutes or until al dente.
- While zucchini cooks, add in the basil to the tomato sauce and stir for 1 minute. Then, remove from heat and stir in the goat cheese.
- When noodles are done, add to the pan with the sauce and toss to combine (alternately, you can combine both in a large mixing bowl and toss that way, if you don't have a wide enough skillet to accommodate the noodles.)
- Divide the pasta mixture into bowls, top with remaining goat cheese and garnish with extra basil and red pepper flakes.
PASTA WITH ASPARAGUS AND GOAT CHEESE
Asparagus and pasta dish.
Provided by Jesse Thompsen
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes.
- Meanwhile, bring a second large pot of lightly salted water to a boil over high heat. Add asparagus and blanch until they turn bright green, about 3 minutes. Remove and rinse under cold water to stop the cooking.
- Melt butter in a saucepan over medium-high heat. Whisk flour into the melted butter. Add broth and cook, stirring constantly, until sauce thickens, about 2 minutes. Mix in goat cheese and lemon zest. Add cooked spaghetti and asparagus and toss until covered in sauce.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 51 g, Cholesterol 30.8 mg, Fat 12.4 g, Fiber 9.7 g, Protein 18 g, SaturatedFat 7.9 g, Sodium 174.5 mg, Sugar 5.1 g
PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS
This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and roasted asparagus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
- While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
- In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.
Nutrition Facts : Calories 550 g, Fat 20 g, Fiber 7 g, Protein 23 g
More about "tomato basil zucchini pasta with goat cheese and asparagus recipes"
ASPARAGUS AND ZUCCHINI PASTA - LAZY CAT KITCHEN
From lazycatkitchen.com
5/5 (5)Category Large PlatesCuisine ItalianCalories 59 per serving
- Heat up a griddle pan, once hot brush it with a little olive oil and throw asparagus onto the hot pan so that the spears are perpendicular to the pan's griddle lines. Allow them to char for a few minutes undisturbed then roll them onto the other side with a wooden spoon. Char them on all sides until the spears are no longer raw but still retain a bit of crunch (about 5 minutes, depending on the thickness of your spears and the level of heat). Season with salt and pepper and take of the pan. Cut them into bite-size pieces and set aside.
- Return the pan to the heat, brush it with some more olive oil and once hot, throw zucchini slices onto it. Again, allow them to char for a few seconds before giving them a good stir. Continue in this manner until all of the slices are cooked, some will be charred more than others. Season and set aside.
ASPARAGUS, GOAT CHEESE AND LEMON PASTA – SMITTEN …
From smittenkitchen.com
Servings 6Total Time 25 minsEstimated Reading Time 6 mins
8-MINUTE ZUCCHINI TOMATO BASIL SANDWICH - SHARON …
From sharonpalmer.com
PASTA WITH ZUCCHINI AND GOAT CHEESE RECIPE - REAL …
From realsimple.com
CHERRY TOMATO & SUMMER SQUASH PASTA - COOKIE …
From cookieandkate.com
TOMATO GOAT CHEESE PASTA • SALT & LAVENDER
From saltandlavender.com
ZUCCHINI TOMATO PASTA - AMANDA'S COOKIN' - PASTA
From amandascookin.com
PASTA WITH HEIRLOOM TOMATOES, GOAT CHEESE, & BASIL RECIPE
From southernliving.com
BEST ZUCCHINI RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
TOMATO BASIL AND GOAT CHEESE PASTA - SLOW COOKER GOURMET
From slowcookergourmet.net
TOMATO BASIL ZUCCHINI PASTA | HEART AND STROKE …
From heartandstroke.ca
CREAMY ZUCCHINI “PASTA” WITH TOMATO & BASIL - SAFEWAY
From safeway.ca
CREAMY SUNDRIED TOMATO CHICKEN LINGUINE WITH ZUCCHINI RECIPE
From foodfanatic.com
BEST SUMMER PASTA RECIPES - THE NEW YORK TIMES
From nytimes.com
PASTA WITH ZUCCHINI, TOMATOES AND FRESH BASIL
From livenaturallymagazine.com
ROASTED TOMATO AND GOAT CHEESE PASTA - SWEET CS DESIGNS
From sweetcsdesigns.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love