Freshappleandparsleydressingwithgreens Recipes

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PASTA WITH GOAT CHEESE AND FRESH PARSLEY

An easy pasta dish to prepare when you want something substantial to eat, but don't want a big production in the kitchen. It is imperative to use fresh parsley for this dish as it is one of the main ingredients. Original recipe specified dried rigatoni, but I suppose you could use any number of pasta shapes-however, fresh pasta would be my preference over dried pasta!

Provided by COOKGIRl

Categories     European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8



Pasta With Goat Cheese and Fresh Parsley image

Steps:

  • Cook the pasta according to the directions, adding 1 teaspoon of olive oil and some salt to the water.
  • Cook the pasta al dente drain and toss with remaining ingredients.
  • Serve immediately.

Nutrition Facts : Calories 71.4, Fat 7.9, SaturatedFat 1.1, Sodium 2.3, Carbohydrate 0.3, Fiber 0.2, Protein 0.1

12 ounces fresh fettuccine or 12 ounces fresh tortellini, etc
salt
2 tablespoons extra virgin olive oil, plus
1 teaspoon extra virgin olive oil
1 cup hard goat cheese, grated (such as parmigiano-reggiano or pecorino romano)
4 tablespoons chopped fresh parsley
1/2 tablespoon Greek oregano, minced
fresh ground black pepper

FRESH APPLE AND PARSLEY DRESSING WITH GREENS

From Cook's Illustrated. If using a tart apple, add up to 1 tablespoon brown sugar. The dressing is nice on spicy greens like arugula and watercress, with garnishes such as shaved Parmesan, toasted nuts, and thin slices of apple or fennel. Use about 2 tablespoons of this dressing per quart of greens, serving two

Provided by SweetSueAl

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10



Fresh Apple and Parsley Dressing With Greens image

Steps:

  • Combine apple, vinegar, hot sauce, scallion, parsley, salt, and pepper in blender; pulse, scraping down blender jar and adding water as needed, until very finely chopped.
  • With machine running, gradually add oil, scraping down blender jar as needed. (Can be refrigerated up to 1 week.).
  • To serve four, toss greens with 4 tablespoons dressing; serve imediately.

Nutrition Facts : Calories 263.2, Fat 27.4, SaturatedFat 3.5, Sodium 470.7, Carbohydrate 5.4, Fiber 1.1, Sugar 3.8, Protein 0.3

1 apple, unpeeled, quartered, cored, and cut into 1-inch cubes (about 7 ounces)
2 tablespoons cider vinegar
1 teaspoon hot pepper sauce, such as Tabasco
1 scallion, chopped coarse
1/4 cup fresh parsley leaves
3/4 teaspoon table salt
1/8 teaspoon ground black pepper
2 -3 tablespoons water
1/2 cup vegetable oil
2 quarts mixed greens, washed and dried, suggestions include arugula and watercress

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