CREAMY PARMESAN BAKED PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the topping: Preheat the oven to 425 degrees F.
- Mix together the panko, Parmesan and olive oil in a small bowl. Season with the salt and set aside.
- For the pasta: Cook the pasta in boiling salted water for 4 minutes, then reserve 1/4 cup pasta water and drain. Set aside.
- Place a medium braiser over medium heat. Melt the butter and whisk in the flour until smooth. Slowly add the milk, whisking constantly to prevent lumps, then add the cream, whisking. Bring the milk mixture to a simmer, whisking often. Whisk in the provolone and Parmesan until melted and smooth. Season with the salt. Fold in the blanched pasta, reserved pasta water and the broccoli florets. Top with the breadcrumb mixture and bake in the top third of the oven until golden brown and bubbly, about 20 minutes.
FRESH SPINACH PASTA DOUGH
This colorful dough can be easily modified; spinach, bell pepper, carrot and beet variations are just a few options.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 1 pound
Number Of Ingredients 6
Steps:
- Add 2 inches of water to a medium saucepan, and fit with a steamer insert. Bring to a simmer. Add 6 ounces spinach, cover, and steam until bright green and softened, about 2 minutes. Let cool slightly. Squeeze out liquid using a clean kitchen towel or paper towels. Puree spinach in a food processor (you should have about 1/2 cup puree).
- Add eggs and yolk to puree in food processor, and process until combined. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds.
- Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is too sticky. Place on a piece of parchment, and cover with an inverted bowl, or wrap tightly in plastic; let rest for 1 to 2 hours.
- Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity.
- Turn the dial to next narrower setting. Pass dough through twice, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). The dough will stretch to about 16 inches long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.
- For farfalle, lasagna squares, or ravioli: Place rolled sheet on a lightly floured surface, and cut out as directed in corresponding recipe, using a dry brush to dust flour off if needed. For ribbon pastas: Place dough on a drying rack until slightly tacky, 10 to 15 minutes, and then use a pasta machine or cutting attachment to cut into strands. Drape over rack until strands are semidry and won't stick together, about 20 minutes. Cook immediately, or lay flat on a baking sheet dusted with semolina, cover tightly with plastic wrap, and refrigerate overnight.
PARMESAN PASTA
No time to make Grandma's slow-simmered spaghetti sauce? In times like these, this easy 20-minute Parmesan Pasta is your best, most delicious bet.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook spaghetti in large saucepan as directed on package; drain. Cover to keep warm.
- Melt butter in same pan on medium heat. Add garlic; cook and stir until tender. Add spaghetti; toss to coat.
- Add cheese; mix lightly. Top with tomatoes and parsley.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 370 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 4 g, Protein 14 g
15-MINUTE PARMESAN PASTA
The secret to this quick pasta dish's success? A double hit of garlic, and a triple hit of cheese, including Parmesan, Romano and Asiago.
Provided by My Food and Family
Categories Cheese
Time 15m
Yield Makes 4 servings, about 1 cup each.
Number Of Ingredients 4
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, heat oil in small skillet on medium heat. Add garlic; cook and stir 2 to 3 min. or until tender but not browned.
- Drain pasta; return to pan. Add garlic and cheese; mix lightly.
Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
PASTA WITH SPINACH AND CHICKPEAS
This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.
Provided by KIMBICA
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.
- Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
- Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.
Nutrition Facts : Calories 612.9 calories, Carbohydrate 104.3 g, Cholesterol 7.7 mg, Fat 12.1 g, Fiber 11.2 g, Protein 22.6 g, SaturatedFat 2.7 g, Sodium 1684.7 mg, Sugar 4 g
PARMESAN, HAM, AND SPINACH PASTA
This is a great way to serve spinach and to use left-over Christmas ham. I learned the recipe while in the Netherlands, from a French chef. I usually double the recipe because it freezes very well. I have gotten many requests for this recipe. I usually serve it with garlic bread on the side. ENJOY!!
Provided by PrincessSarahNP
Categories Ham
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet on medium heat, saute onions and mushrooms in butter until soft.
- While mushrooms are cooking, boil 7 cups water in a large sauce pan.
- Add ham, cooking until heated through to mushroom mixture
- Add 1/2 cup of milk to ham and mushroom mixture.
- Add spinach to the skillet, stirring with large spatula until spinach is broken and well mixed.
- Place cream cheese into spinach mixture and stir until melted.
- Add garlic powder, mushroom soup, salt and pepper into skillet--stirring until well blended.
- Simmer, covered, for 10-12 minutes, adding more milk as necessary for consistency to make a sauce to your liking.
- While sauce is simmering, cook noodles in the other pan until tender. Keep heated.
- Drain noodles well.
- Serve noodles with spinach mixture over top.
- Sprinkle with parmesan cheese just before serving.
Nutrition Facts : Calories 600.6, Fat 33.7, SaturatedFat 17.4, Cholesterol 106.9, Sodium 1101.7, Carbohydrate 45.9, Fiber 5.9, Sugar 5.6, Protein 31.8
PARMESAN HAM PASTA
I always keep the ingredients for this pasta dish on hand, so I can whip it up pronto. People who try it always ask for the recipe.-Nancy Ringer, Dwight, Illinois
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute ham and mushrooms in butter. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Stir in spinach and cheese. Cook and stir until cheese is melted. Drain pasta; stir into the ham mixture.
Nutrition Facts : Calories 640 calories, Fat 27g fat (15g saturated fat), Cholesterol 86mg cholesterol, Sodium 1322mg sodium, Carbohydrate 71g carbohydrate (7g sugars, Fiber 5g fiber), Protein 29g protein.
CREAMY PARMESAN BAKED PASTA
Step aside mac and cheese. This baked pasta dinner is creamy, crunchy and nutty -- thanks to pancetta, peas and plenty of Parmesan.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with butter; set aside.
- Bring a pot of water to a boil and salt generously. Cook the pasta according to the package directions for al dente. Drain, transfer to a large bowl and set aside.
- Meanwhile, mix together the panko, oil, 1 cup of the Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; set aside.
- Melt the butter in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crispy, about 8 minutes. Use a slotted spoon to transfer the pancetta to the bowl with the breadcrumb mixture and stir to combine.
- Heat the saucepan with the drippings over medium-high heat. Whisk in the flour and cook until smooth, about 2 minutes. Slowly add the milk and cream, whisking to avoid lumps, and bring to a simmer. Cook until thickened, about 3 minutes. Turn off the heat and whisk in the peas, remaining 2 cups Parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
- Pour the sauce over the pasta and stir to combine. Transfer to the prepared baking dish and sprinkle with the breadcrumb mixture. Bake until golden and bubbly, about 10 minutes. Let sit for 5 minutes, then sprinkle with additional Parmesan before serving.
CREAMY MUSHROOM & SPINACH PASTA
Toss together tagliatelle, mushrooms and spinach in a parmesan and crème fraîche sauce to make a quick and low calorie dinner that takes just 25 minutes
Provided by Liberty Mendez
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
- Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
- Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.
Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium
SAUTEED SPINACH WITH PARMESAN CHEESE
Make and share this Sauteed Spinach with Parmesan Cheese recipe from Food.com.
Provided by Geema
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Thoroughly wash and dry spinach and remove stems.
- (I usually use the packaged, pre-washed spinach so that I don't get too much water in this dish. Otherwise, be sure to dry the leaves very, very well.) Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat.
- Saute garlic about one minute.
- Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes.
- Add salt, pepper, and tomatoes.
- Cook an additional minute.
- Stir in grated Parmesan, remove from heat, taste, and adjust seasonings.
- Serve immediately.
- If spinach releases too much water, you can drain mixture in a colander before serving.
- Taste and adjust seasonings again after draining.
Nutrition Facts : Calories 164.9, Fat 11.1, SaturatedFat 3.2, Cholesterol 11, Sodium 764.4, Carbohydrate 9.4, Fiber 4.4, Sugar 2, Protein 10.2
CREAMY PARMESAN PASTA
Yield 6
Number Of Ingredients 9
Steps:
- Cook pasta in a stock pot according to package directions.
- In a saucepan melt the butter over medium heat.
- Add in minced garlic and flour. Cook and whisk until it's combined and starts to thicken.
- Add in cream, chicken broth, salt and pepper.
- Continue to cook and stir until the mixture thickens up. Reduce the heat to low and stir constantly as it thickens.
- Remove pan from heat and add in the Parmesan cheese and parsley. The cheese will begin to melt, so stir until all combined well.
- Drain the cooked pasta. Add the cheese mixture to the hot pasta.
- Stir until mixed together well.
- Sprinkle with additional cheese and parsley for serving.
Nutrition Facts : Servingsize 1 serving, Calories 1693 kcal, Fat 141 g, SaturatedFat 84 g, Cholesterol 344 mg, Sodium 3786 mg, Carbohydrate 35 g, Sugar 6 g, Protein 64 mg
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