PASTA WITH FRESH VEGETABLES AND MOZZARELLA
Steps:
- Bring water to a boil for the pasta. In a serving mixing bowl combine the tomatoes, scallions and mozzarella and set aside. Add fresh pasta to water and cook quickly just until al dente; drain and place in serving bowl. In a medium size skillet melt butter with olive oil. Add watercress and arugula and saute for a couple of minutes just to wilt. Add yellow bell pepper and saute a minute just to begin cooking and remove from heat. Add arugula mixture and toss the ingredients together with salt and pepper red flakes. Transfer to a bowl and sprinkle fresh radish and cucumbers on top.
SLOW COOKER RIBOLLITA WITH SMOKED MOZZARELLA TOASTS
This classic Italian vegetable soup is a wonderful way to use up stale bread and leftover vegetables - and can be prepared in a pot, in a pressure cooker, or in a slow cooker. With the exception of sliced sandwich bread (which is too flimsy), any crusty bread will work here: sourdough, ciabatta, multigrain and so on. (Since you're toasting it, it's not necessary for the bread to be stale, but it certainly can be.) The olive-oil-rich sautéed vegetables melt into the soup as it simmers, but you can throw in other leftover cooked vegetables at the end, with the greens.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Heat the oil in a large Dutch oven or skillet over medium. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the leek, celery and fennel, season with salt, and cook, stirring occasionally, until softened and fragrant, about 8 minutes. Add the chopped garlic, bay leaves, red-pepper flakes and white wine; season generously with black pepper. Stir well and let the wine come to a simmer before turning off the heat.
- Scrape the mixture into a 6- to 8-quart slow cooker. Add the stock, beans, tomatoes, thyme, rosemary and lemon juice. Cook until the beans are tender and creamy, about 6 hours on high or 12 hours on low.
- Before serving, remove and discard the bay leaves and herb sprigs. Switch the slow cooker to high (if it's not already), and stir in the greens and vinegar.
- Let the greens cook while you make the toasts: Turn on your broiler. Rub the bread slices with the halved garlic and drizzle them with olive oil. Position a rack 6 inches from the broiler, then toast sliced bread under the broiler until very light golden, 1 to 2 minutes. Add 1 slice of mozzarella to each toast and broil until softened and browned in spots. Taste the soup and season to taste with salt and pepper.
- Divide the soup among bowls and add a mozzarella toast to each bowl. Garnish with the reserved fennel fronds, and additional black pepper or red-pepper flakes, if desired.
PASTA RUSTICA WITH SMOKED MOZZARELLA
Categories Cheese Olive Pasta Tomato Sauté Vegetarian Quick & Easy Mozzarella Basil Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
- Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion; increase heat to high and sauté until onion is beginning to brown, about 6 minutes. Add tomatoes; sauté 3 minutes. Stir in garlic; cook 2 minutes. Add vermouth, then parsley, basil, olives, and oregano. Cook 4 minutes, stirring often. Add cooked tortellini; toss over medium heat until sauce coats pasta. Remove from heat. Stir in cheese. Season pasta to taste with salt and pepper and serve.
CHEESY SPIRAL PASTA BAKE
A filling, flavorsome and freezeable pasta bake from Woman's Weekly with ground beef, lots of cheese and a dash of Worcestershire sauce. Any type of pasta shape works well for this recipe, including penne, macaroni and bows.
Provided by English_Rose
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Set the oven to 400°F.
- Cook the pasta in boiling water for 10-14 mins, or as directed on the packet, until just tender, then drain well.
- Meanwhile, heat the oil in a pan. Add the onion and cook it over a medium heat for 4-5 mins, until it starts to soften. Add the meat and celery to pan and cook for a further 5-8 mins, stirring well so the meat browns all over.
- Add flour to the pan and cook for a further minute, stirring until the mixture has thickened, then stir in the tomatoes and 2/3 cup boiling water. Stir well while the mixture comes to the boil. Stir in bouillon cube, then add the Worcestershire sauce and seasoning to taste. Simmer for 2-3 minutes Remove the pan from heat and stir in drained pasta. Tip the mixture out into a gratin dish and level the surface.
- To make the topping, melt the butter in a pan and add flour. Cook for 1-2 mins until mixture forms a thick paste, then gradually pour in the milk, beating well and allowing mixture to come to the boil between each addition of liquid. Remove pan from heat and add mustard powder and half the cheese. Season to taste. Spoon sauce over pasta, spreading it to cover. Sprinkle remaining cheese over.
- Bake in the centre of the oven for 30-40 mins, or until the mixture is gollden on top and sizzling hot. Serve immediately.
- To freeze: Prepare from steps 2-5, then allow mixture to cool completely. Cover the dish well and freeze for up to 1 month. Defrost, then bake, allowing a little extra cooking time.
Nutrition Facts : Calories 700.9, Fat 38.4, SaturatedFat 16.2, Cholesterol 118, Sodium 448, Carbohydrate 52.6, Fiber 4, Sugar 5.7, Protein 35.6
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