VEGETARIAN WHOLE WHEAT PASTA WITH BROCCOLI AND GORGONZOLA
I cook these noodles for myself quite often so the ingredients are for one, but you can easily double or quadruple the recipe for more people. Broccoli and gorgonzola are a great combo with pasta and it's cooked in less than 30 minutes.
Provided by Annette
Categories Noodles
Time 28m
Yield 1
Number Of Ingredients 12
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 according to package instructions, about 12 minutes. Drain.
- Mix gorgonzola and sour cream together in a small bowl.
- Heat butter in a skillet over medium heat while spaghetti is cooking. Add onion; cook until soft and translucent, about 5 minutes. Add broccoli, water, vegetable stock powder, salt, pepper, and nutmeg and cook until broccoli is soft, about 15 minutes. Puree broccoli mixture with an immersion blender until smooth.
- Stir in gorgonzola-cream mixture and heat until sauce almost boils, 3 to 5 minutes. Season with lemon juice and pour over spaghetti. Sprinkle with almonds.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 60.9 g, Cholesterol 57.4 mg, Fat 21.9 g, Fiber 12.5 g, Protein 21.2 g, SaturatedFat 12.6 g, Sodium 576.1 mg, Sugar 8.1 g
PENNE ALLA GORGONZOLA
Categories Milk/Cream Cheese Pasta Vegetarian Quick & Easy Blue Cheese Parmesan Sage Gourmet
Yield Makes 6 main-course servings
Number Of Ingredients 8
Steps:
- Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, 10 to 12 minutes.
- While pasta boils, heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring, 1 minute. Add milk and Gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin). Reduce heat to low and stir in pepper, nutmeg, and salt to taste.
- Reserve 1/2 cup cooking water and drain pasta. Add pasta and parmesan to sauce, stirring to coat. Thin with a little reserved cooking water if necessary.
VEGETARIAN WHOLE WHEAT PASTA WITH BROCCOLI AND GORGONZOLA
I cook these noodles for myself quite often so the ingredients are for one, but you can easily double or quadruple the recipe for more people. Broccoli and gorgonzola are a great combo with pasta and it's cooked in less than 30 minutes.
Provided by Annette
Categories Noodles
Time 28m
Yield 1
Number Of Ingredients 12
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 according to package instructions, about 12 minutes. Drain.
- Mix gorgonzola and sour cream together in a small bowl.
- Heat butter in a skillet over medium heat while spaghetti is cooking. Add onion; cook until soft and translucent, about 5 minutes. Add broccoli, water, vegetable stock powder, salt, pepper, and nutmeg and cook until broccoli is soft, about 15 minutes. Puree broccoli mixture with an immersion blender until smooth.
- Stir in gorgonzola-cream mixture and heat until sauce almost boils, 3 to 5 minutes. Season with lemon juice and pour over spaghetti. Sprinkle with almonds.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 60.9 g, Cholesterol 57.4 mg, Fat 21.9 g, Fiber 12.5 g, Protein 21.2 g, SaturatedFat 12.6 g, Sodium 576.1 mg, Sugar 8.1 g
WHOLE-WHEAT SPAGHETTI WITH GORGONZOLA AND ESCAROLE
Gorgonzola stands up well to nutty whole-wheat pasta; its luscious texture flatters silky slices of sauteed escarole and onion.
Provided by Martha Stewart
Categories Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- Bring a large pot ofsalted water to a boil. Cook pasta until al dente; drain, and return to pot.
- Meanwhile, heat 2 tablespoonsbutter in a large skillet over medium-high. Add onion and garlic;season with salt and pepper.Cook, stirring, until onion starts to brown, 6 to 8 minutes.
- Add as much escarole to skillet as will fit; season with salt and pepper. Cook, tossing frequently, adding more escarole as room becomes available. Continueto cook until escarole is tender, 2 to 3 minutes.
- Add remaining tablespoonbutter and escarole mixture (with any pan juices) to pasta in pot; season with salt and pepper,and toss to combine. Sprinkle with Gorgonzola, and serve immediately.
Nutrition Facts : Calories 412 g, Fat 18 g, Fiber 13 g, Protein 17 g
HEARTY WHOLE-WHEAT PASTA WITH BRUSSELS SPROUTS, CHEESE AND POTATO
This easy recipe is basically a macaroni and cheese with vegetables. It is a jumble of cuisines: British, with the brussels sprouts; Italian, the pasta with potatoes; and lavish, with its gooey mixture of ricotta, butter and Parmesan. It is also child-friendly and easy to cook on a weeknight.
Provided by Julia Moskin
Categories dinner, weekday, pastas, main course
Time 45m
Yield 8 entree servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Bring a large pot of water to a boil. Salt the water generously, then add brussels sprouts, potato and pasta, and let water come back to a boil. Cook for about 8 to 10 minutes, or until potato is tender and pasta is al dente. Just before draining, remove 2 cups of the cooking liquid and set aside.
- Tip drained pasta, brussels sprouts and potato into an approximately 10-by-15-inch roasting pan (or a 9-by-13-inch lasagna dish), then add ricotta, Gruyère and 1 cup cooking water, and toss well. Add more liquid if you think the pasta is too dry.
- Warm butter, olive oil and garlic in a small saucepan and, when melted and beginning to sizzle gently, add sage and fry for about 30 seconds. Spoon or dribble the butter and sage over the pasta. Sprinkle with Parmesan and bake for 20 minutes, by which time the surface will be scorched a light gold. Let stand for at least 15 minutes before eating.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 20 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 565 milligrams, Sugar 4 grams, TransFat 0 grams
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