GOAT CHEESE AND ARUGULA OVER PENNE
This is a quick, easy, and elegant dish. Serve as a main course with a good loaf of bread, or as a side dish.
Provided by Christine L.
Categories Everyday Cooking Vegetarian Side Dishes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
- Drain pasta, and toss with goat cheese mixture.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 29.7 g, Cholesterol 20.5 mg, Fat 17.8 g, Fiber 1.7 g, Protein 11 g, SaturatedFat 6.8 g, Sodium 334 mg, Sugar 2.1 g
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.
EASY CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES
Dinner can be on the table in less than half an hour with this quick, easy, and delicious recipe. Great for a busy weeknight dinner. Serve with a side salad and some garlic toast for a complete meal.
Provided by Yoly
Categories Main Dish Recipes Pasta Chicken
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
- Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
- Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.
Nutrition Facts : Calories 1010.5 calories, Carbohydrate 49.5 g, Cholesterol 325 mg, Fat 64.6 g, Fiber 3.4 g, Protein 59.3 g, SaturatedFat 37.1 g, Sodium 1366.1 mg, Sugar 2.5 g
FETTUCCINE WITH ITALIAN TOMATO SAUCE
A fun spin on Italian night, this fettuccine features a homemade tomato-ground beef sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
- Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
- Meanwhile, cook and drain fettuccine as directed on package.
- Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.
Nutrition Facts : Calories 300, Carbohydrate 24 g, Fat 2 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 350 mg
PASTA WITH TOMATOES, SMOKED BACON, AND ARUGULA
This bacon flavored pasta is smashing with the addition of arugula.Roasting the tomatoes enhances the texture and taste of the tomatoes. This is adapted from the restaurant "Aperto" in San Francisco.
Provided by Roxygirl in Colorado
Categories Spaghetti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For sauce:.
- Place diced tomatoes in a larger strainer set over large bowl.
- Let stand 15 minutes.
- Reserve juice.
- Drizzle rimmed baking sheet with 2 tablespoons olive oil.
- Spread tomatoes in a single layer on baking sheet.
- Sprinklewith salt and pepper.
- Roast at 425 degrees until tomatoes are slightly caramelized, stirring evry 10 minutes, about 45 minutes.
- Meanwhile, bring reserved tomato juice and 1 cup crushed tomatoes to boil in heavy medium saucepan.
- Reduce heat to medium and simmer until reduced to 1-1/2 cups, about15 minutes.
- Heat 2 tablespoons olive oil in large pot over medium heat.
- Add onion and saute until browned, about 12 minutes.
- Stir in reduced tomatoes and roasted tomatoes.
- (Sauce can be made 3 days ahead.).
- Cook bacon in heavy large skillet until crisp.
- Transfer to paper towels to drain.
- Pour off drippings from skillet.
- Heat remaining 3 tablespoons oil in same skillet over medium heat.
- Add garlic and red pepper and stir 1 minute.
- Add tomato sauce and chicken broth and simmer 10 minutes to develop flavor.
- Stir in bacon.
- Add cooked pasta to sauce and the 1 cup Parmesan cheese and arugula.
- Toss until arugula wilts.
GOAT CHEESE ARUGULA RAVIOLI WITH TOMATO BACON BUTTER
Steps:
- 1. heat the olive oil in a large skillet over medium heat. Add shallots and saute until soft about 8 min. Add the arugula and toss until it is wilted but still bright green about 2 min. transfer the mixture to a large bowl and cool to room temp. To the cooled veggies, mix in the goat cheese, parmesan and lemon zest. Season. Line a baking sheet with parchment paper and sprinkle with flour. Place 6 of the wonton wrappers on a work surface. Brush the edges with egg white. Spoon about 1 T of the goat cheese mixture onto the center of each wrapper. Fold the wrappers diagonally in half to form triangles and press edges to seal. Place on floured paper and repeat with remaining wrappers. Cook the bacon in a saute pan over medium high heat until crisp. Remove it with a slotted spoon to paper towels. Set aside. Pour off all but 1T of the crippings from he pan and add the butter, melting it over medium high heat until the foam subsides. Add the cherry tomatoes and thyme, sauteeing until the tomatoes are tender and start to give off juice about 4 min. Add the bacon back to the saute pan, toss and season to taste. Keep warm. Bring a large pot of salted water to a boil. Cook in batches until tneder. Strain and place in a large bowl; toss with a little melted butter and cover. Repeat with the remaining ravioli. Divide among 4 plates and spoon the tomato bacon butter sauce over. Garnish with fresh thyme.
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