ORECCHIETTE WITH LAMB AND ASPARAGUS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Season well with salt. Cook the pasta for 2 minutes less than listed on the box, about 8 minutes. Drain well, reserving 1 cup pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and the garlic and sweat until fragrant, about 1 minute. Add the sausage and cook, breaking it apart with the back of a spoon, until cooked through and beginning to brown, about 8 minutes. Add the peas, asparagus and tomatoes and toss well to coat. Season with 1/4 teaspoon salt. Add 1/2 cup pasta water and simmer for 3 minutes. Add the pasta to the sauce and sprinkle 1 1/2 cups Parmesan on the bare pasta. Toss it with the sauce, adding the remaining 1/2 cup pasta water as needed to create a light tomato sauce. Stir in the thyme. Drizzle with the remaining 2 tablespoons olive oil and 1/2 cup Parmesan cheese.
ORECCHIETTE WITH MIXED GREENS AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.
- In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.
BAKED CREAM CHEESE SPAGHETTI CASSEROLE
You probably have everything you need to make this pasta dish in your pantry right now. This can be made ahead of time and baked when you are ready. I love these kind of dishes. The pasta was really creamy and wonderful!
Provided by Jennifer Mount
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
- 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, about 12 minutes.
- Meanwhile, heat a skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat and stir in spaghetti sauce.
- Drain spaghetti and place in a bowl. Add cream cheese, garlic, Italian seasoning, and garlic salt. Stir until cream cheese is melted and spaghetti is thoroughly coated. Spread a small amount of meat sauce in the bottom of the prepared baking pan; put spaghetti on top and top with remaining meat sauce. Sprinkle Parmesan and mozzarella cheeses on top.
- Bake in the preheated oven until bubbly, about 30 minutes.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 31.2 g, Cholesterol 54.1 mg, Fat 15.2 g, Fiber 2.7 g, Protein 16.2 g, SaturatedFat 7.7 g, Sodium 462.9 mg, Sugar 6.6 g
CREAMY GOAT CHEESE AND ASPARAGUS ORECCHIETTE
An incredibly tasty pasta dish with a bit of a kick from Food & Wine. (I'd have this every week if I could!)
Provided by Glori-B
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook the orecchiette until just al dente. Drain the orecchiette, reserving 2/3 cup of the cooking water.
- Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately low heat until softened, about 5 minutes. Add the asparagus and crushed red pepper and cook over moderate heat until crisp-tender, about 5 minutes.
- Add the orecchiette and the reserved cooking water to the skillet along with the lemon juice and zest season with salt and pepper. Cook, stirring, until the orecchiette is al dente and the asparagus is just tender, about 2 minutes. Add the goat cheese and chives and stir until melted. Transfer the pasta to bowls and serve with Parmesan cheese.
CREAMY RACCHETTE PASTA WITH ASPARAGUS AND PEAS
This racchette pasta recipe, adapted from the "Everyday Food" cookbook, is a delicious dinner dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- In a small skillet over medium heat, toast the pine nuts, stirring often, until golden, 2 to 3 minutes.
- In a large pot of boiling salted water, cook pasta until al dente, according to the package instructions, add the asparagus during the last 2 1/2 minutes of cooking and the peas during the last 30 seconds of cooking. Reserve 1 cup of the pasta water; drain.
- Return pasta, asparagus, peas, and reserved pasta water to pot. Toss with goat cheese, lemon zest, dill, and toasted pine nuts. Season with salt and pepper; serve immediately.
CREAMY GOAT CHEESE AND ASPARAGUS FARFALLE
This recipe was given to me by my friend Gail. I believe she said she obtained it from Food and Wine Magazine. It is a lovely pasta dish that is both elegant and yummy. It may be served as a main dish or as a side dish to grilled meat or chicken.
Provided by Expat in Holland
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a pot of boiling water, blanch asparagus for 2 minutes. Drain, rince with cold water and set aside.
- In another large pot, cook pasta as directed. Drain.
- Meanwhile, in a deep skillet, heat olive oil. Add onion and cook until softened.
- Add asparagus and red pepper flakes to onion in pan and saute for 4 minutes.
- Add pasta, lemon juice, and lemon peel to skillet and mix well. Add salt and pepper to taste.
- Add goat cheese and chives and toss to combine well.
- Remove and plate pasta and top with parmsean.
Nutrition Facts : Calories 523.9, Fat 18.6, SaturatedFat 4.3, Cholesterol 11, Sodium 208.7, Carbohydrate 71.6, Fiber 5.1, Sugar 4.2, Protein 18.3
ASPARAGUS AND GOAT CHEESE FRITTATA
When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the asparagus and creamy eggs. The frittata makes a great light supper or lunch dish; serve it with a fruit salad.
Provided by Diane Phillips
Categories Egg Breakfast Brunch Kid-Friendly Goat Cheese Asparagus Spring Quick and Healthy Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Cheese Week Small Plates
Yield Serves 2-3
Number Of Ingredients 8
Steps:
- Set a medium rice cooker to the regular cycle or to quick cook if it's a fuzzy-logic machine. Heat the olive oil and sauté the spring onion for 1 minute. Add the asparagus and cook for another 3 minutes, or until the asparagus begins to soften. In a medium mixing bowl, whisk together the eggs, cream, salt, and Tabasco. Pour the egg mixture over the asparagus and sprinkle with the goat cheese.
- Cover the rice cooker and reset to the regular cycle. The frittata will take 3 to 4 minutes to cook. Allow it to continue steaming, covered, for an additional 6 minutes on the keep-warm setting or with the machine turned off. (Many rice cookers, including all fuzzy-logic machines, do this automatically.) Serve warm or at room temperature.
SPAGHETTI WITH CHECCA SAUCE
This appealing, meatless main dish from Angela Strother of Gainesville, Florida is full of cheesy, tomato flavor. "If you want it saucier, add a bit of the reserved pasta water," Angela suggests.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a blender, combine the oil, tomatoes, Parmesan cheese, basil, onions, garlic, salt and pepper; cover and process until coarsely chopped. , Drain spaghetti and place in a bowl. Add the tomato mixture, mozzarella cheese and water; toss to coat.
Nutrition Facts : Calories 564 calories, Fat 29g fat (11g saturated fat), Cholesterol 44mg cholesterol, Sodium 638mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein.
ROASTED SPAGHETTI SQUASH WITH ASPARAGUS AND GOAT CHEESE
A delicious alternative to pasta! This dish combines roasted spaghetti squash with sauteed asparagus, onions, garlic, and goat cheese, finished with fresh thyme and basil. Garnish with a few basil leaves and some Parmesan cheese.
Provided by KateS
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h15m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
- Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
- Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.
- Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.
- Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.
Nutrition Facts : Calories 367.4 calories, Carbohydrate 52.9 g, Cholesterol 22.4 mg, Fat 14.7 g, Fiber 5.4 g, Protein 15.5 g, SaturatedFat 7 g, Sodium 364.1 mg, Sugar 6.3 g
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CREAMY GOAT CHEESE AND ASPARAGUS ORECCHIETTE RECIPE
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- In a large pot of boiling salted water, cook the orecchiette until just al dente. Drain the orecchiette, reserving 2/3 cup of the cooking water.
- Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately low heat until softened, about 5 minutes. Add the asparagus and crushed red pepper and cook over moderate heat until crisp-tender, about 5 minutes.
- Add the orecchiette and the reserved cooking water to the skillet along with the lemon juice and zest; season with salt and pepper. Cook, stirring, until the orecchiette is al dente and the asparagus is just tender, about 2 minutes. Add the goat cheese and chives and stir until melted. Transfer the pasta to bowls and serve with Parmesan cheese.
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