Pasta Frittata With Broccoli Rabe And Sun Dried Tomatoes Recipes

Steps:

• Heat about 2-3 tablespoon oil in a medium skillet.
• Add in broccoli, chopped tomato, mushrooms, onion and garlic; sauté until tender (about 3 minutes).
• Add in olives and herbs; cool.
• Preheat the broiler.
• In a large bowl beat eggs and 1-1/2 cups grated Parmesan cheese then season with salt and pepper.
• Mix in the sautéed veggies and cooked pasta.
• Heat another 2-3 tablespoons oil in a large oven-proof/broiler-proof skillet over medium heat.
• Add the egg mixture/pasta to the skillet, then press the mixture down with the back of a spoon to even out in the pan.
• Cook until the frittata on top of stove until the bottom is set and golden brown.
• Transfer the skillet to the broiler and cook until the top of the frittata is set (about 2 minutes).
• Remove the skillet and cut into wedges.
• Serve with additional Parmesan cheese.

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Steps:

• Put oven rack in upper third of oven and preheat oven to 400°F.
• Cook pasta in a 6- to 8-quart pot of boiling salted water according to package instructions; 2 minutes before pasta is done cooking, add broccoli rabe and cook 2 minutes. Drain pasta and broccoli rabe and pat dry.
• Heat oil in a 10-inch heavy ovenproof nonstick skillet over high heat until hot but not smoking. Add pasta, broccoli rabe, and tomatoes and sauté, stirring frequently, 2 minutes. Whisk together eggs, cheese, milk, salt, and pepper and pour over pasta mixture. Transfer skillet to oven and bake until frittata is set (eggs should be just firm), 20 to 25 minutes. Transfer frittata to a cutting board and cut into wedges.

Steps:

• Preheat the oven to 425 degrees F.
• Coarsely chop the broccoli florets and tender stems and toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer on a rimmed baking sheet and roast until tender with the edges crispy, 20 minutes.
• Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to the package directions. Reserve 1/2 cup pasta water and drain the pasta. Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, 1/4 cup pasta water, the remaining 1 tablespoon olive oil and the reserved sun-dried tomato oil. Stir in the mozzarella, parsley and as much remaining pasta water as needed to make a light sauce. Season to taste with salt and pepper.

Steps:

• Discard tough ends of broccoli rabe, and cut remainder into 1 1/2-inch lengths. Rinse, shake off excess water, but do not dry.
• In a 5-quart saucepan with a tight-fitting lid, heat 1 tablespoon oil over medium heat; swirl to coat bottom of pan. Add garlic; cook, stirring, until golden, about 1 minute.
• Add rinsed broccoli rabe (with water still clinging to leaves). Sprinkle with sugar; cover and cook until wilted, 5 to 6 minutes. Toss with sun-dried tomatoes, vinegar, and remaining 2 teaspoons oil. Season with salt and pepper.

Steps:

• Heat a large sauteuse, saute pan, or large sauce pot over medium heat, then add the olive oil.
• Add the pancetta and saute gently until some of the fat has rendered, about 4 minutes.
• Add the onions, garlic and red chile flakes to the pancetta and saute until the onions and garlic soften and turn golden, about 4 minutes. Be careful not to burn the onion and garlic or they will become bitter.
• Add the broccoli rabe to the pan. Cover and cook, stirring occasionally, until the greens begin to wilt.
• Bring the chicken stock to a simmer in a small saucepan.
• Add 1 cup of the hot chicken stock to the saute pan and bring to a boil. Add the sun-dried tomatoes and orecchiette to the pan and reduce the heat to a simmer. Continue stirring the contents of the pan and cook until the pasta becomes al dente, about 15 minutes. Slowly add more hot chicken stock, then water, as needed, to cook the pasta.
• Add the Parmesan cheese and lemon juice and season to taste with salt and freshly ground pepper. Serve immediately.

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.
• Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil.
• Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.

Steps:

• Preheat the oven to 350 degrees.
• In heavy skillet over medium heat, heat olive oil.
• Add green bell pepper, onion and garlic; cook over medium heat until tender.
• Meanwhile, in large bowl, beat together eggs with milk, 1/3 cup Parmesan cheese, salt, pepper, basil and oregano.
• Add pasta to egg mixture and stir gently.
• Add egg mixture to skillet; arrange pasta in an even layer.
• Cook egg mixture over medium heat, lifting sides occasionally to let uncooked egg flow underneath. When egg mixture is almost set but still very moist, after about 5-8 minutes, top with diced tomatoes, bacon, and muenster or swiss cheese.
• If using a pan that is not oven safe, cover the handle with heavy duty aluminum foil.
• Place pan in the oven, and cook for 10-12 minutes until frittata is puffed, set, and beginning to turn golden brown. Remove from oven and let sit for 5 minutes.
• Cut into wedges; serve immediately.
• Serves 6.

Steps:

• Clean the rapini in lots of water, removing any loose dirt & the bottom portion of the stems which appear tough. Cut into 4-inch lengths.
• Heat the oil in a large saute pan over medium-high heat. Add the garlic and saute until slightly softened, about 1 minute. Add the rapini, just enough water or stock to add moisture to the bottom for cooking, sun-dried tomatoes, salt and pepper. Cover and simmer until desired tenderness, about 15-30 minutes adding extra water if needed.
• Remove the lid and allow the water to evaporate.
• Garnish with Crushed pepper flakes.

Steps:

• Preheat oven to 350 degrees.
• Whisk eggs and milk in large bowl to blend.
• Stir in cheese, tomatoes, green onions, basil, salt, and pepper.
• Melt butter in large ovenproof nonstick skillet over medium to medium-high heat.
• Add egg mixture; do not stir.
• Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
• Sprinkle with Parmesan cheese.
• Transfer skillet to oven and cook until eggs start to puff and brown and the center is cooked through, about 15 minutes.
• Using spatula, loosen edges and bottom of frittata. Slide out onto plate.
• Slice frittata into wedges. Serve warm or at room temperature.

Steps:

• If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
• Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
• In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.