ORECCHIETTE WITH ARTICHOKES
Everything cooks together in one pot - prepare to be amazed.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and season with salt. Cook, turning halfway through, until browned, about 5 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons olive oil, the garlic and beans to the skillet. Cook, stirring occasionally, until the garlic is golden, about 2 minutes. Stir in the cherry tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until slightly thickened, about 3 minutes.
- Add the pasta and the reserved cooking water to the skillet. Cook, stirring, until the pasta is coated, about 1 minute. Stir in the parsley, parmesan and artichokes; season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.
Nutrition Facts : Calories 570 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 1 milligrams, Sodium 410 milligrams, Carbohydrate 86 grams, Fiber 11 grams, Protein 20 grams
ORECCHIETTE PASTA SALAD WITH ARTICHOKES AND GRILLED VEGGIES
Orecchiette is one of my favourite pasta shapes -- it looks like "little hats" and holds sauces well. This pasta salad is nice when served at room temperature. It's a big hit at pot lucks and makes yummy leftovers for lunch!
Provided by slb2008
Categories Vegetable
Time 35m
Yield 12-16 side servings, 12-16 serving(s)
Number Of Ingredients 17
Steps:
- Thinly slice the onion, red pepper, zucchini and mushrooms. Heat olive oiI in a large saute pan -- add onions, cooking until softened, then add garlic, red pepper, mushrooms and zucchini -- continue to cook until lightly coloured.
- Drain and quarter the artichoke hearts.
- Stir the grilled veggies and the remaining ingredients (except tomatoes and additional dressing) into the cold cooked pasta -- mix well.
- Place into a container with a lid and refrigerate at least 3 hours.
- When ready to serve, refresh with additional 1/4 cup of salad dressing and garnish with quartered cherry tomatoes.
- Notes:
- The salad dressing is the most recognizable flavour so make sure you're confident with the taste -- you can make your own with a light tasting olive oil, lemon juice (or white balsamic), dijon mustard and your choice of herbs, but I find Kraft's Classic Herb is perfect for pasta salads.
- As I cook with cheeses so frequently, I stock my fridge/freezer with one-cup baggies filled with a blend of shredded imported Italian white cheeses (asiago, provolone, pecorino romano and parmegiana reggiano). You can easily substitute crumbled feta, but it will completely change the flavour. Also, as these cheeses are quite salty, I rarely add table salt to my recipes.
Nutrition Facts : Calories 301.8, Fat 9.5, SaturatedFat 3.1, Cholesterol 27.2, Sodium 640.2, Carbohydrate 45.1, Fiber 5.5, Sugar 6.2, Protein 11.2
ORECCHIETTE PASTA SALAD
Simple flavor combinations that work very well together
Provided by Monika Rosales
Categories Pasta Sides
Number Of Ingredients 9
Steps:
- 1. Boil pasta al dente about 9 mins, drain, set aside
- 2. meanwhile in a large pan, saute crushed garlic in olive oil...about a min add tomatoes, spinach, black olives, garbanzo beans
- 3. mix in the drained pasta,add lemon zest and feta cheese...serve room temperature or chilled
ORECCHIETTE PASTA SALAD
Its salad time! A great pasta salad that is different that your typical pasta salad. Great on a hot summer day.
Provided by Pumpkie
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash and dice zucchini and carrots and then scald them in boiling water just until tender. Drain, cool and set aside.
- Wash and drain the escarole. Coarsley chop it and set aside.
- Dice the tomatoes and place them in a sieve to drain some of the juice, set aside.
- Wash the cucumber, pat dry and dice leaving the skin on or if you prefer off, and set aside.
- Cook the pasta in boiling water according to directions on box to al dente. Rinse under cold water and drain thoroughly.
- In a large mixing bowl, mix the orecchiette with the cucumber, tomatoes, carrots, zucchini, escarole, garlic, basil and cheese.
- Toss with olive oil, balsamic vinegar, salt and pepper.
- Chill in refrigerator, and serve cold.
Nutrition Facts : Calories 796.2, Fat 35.3, SaturatedFat 8.4, Cholesterol 25.3, Sodium 360.9, Carbohydrate 99.5, Fiber 7.8, Sugar 9.9, Protein 21.9
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- 2. In a large mixing bowl, toss together the broccoli florets, salt and pepper, sugar, and several generous glugs of olive oil – I give ¼ cup as a ballpark measurement, but I never measure this. Just don’t be shy, and add oil until the broccoli is visibly shiny, and all of the pieces are actually coated. It won’t get crunchy and crispy as nicely if you don’t add enough oil.
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