PASTA PRIMAVERA WITH SMOKED GOUDA
What better way to get your veggies in than with a savory Italian dish like Pasta Primavera. My version combines a little bit of heat from red pepper flakes with fresh vegetables, herbs and the smokey flavor of a smoked Gouda cheese. It's a wonderful combination of crunchy and creamy.
Provided by Scott Koeneman
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat the olive oil in a skillet over medium heat. Stir in the zucchini, bell pepper, carrots, mushrooms, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for one minute more. Stir in the tomatoes, chicken broth, parsley, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer until sauce thickens. Stir in the pasta and cook until heated through, about 2 minutes. Top with Parmesan and Gouda cheeses before serving.
Nutrition Facts : Calories 320 calories, Carbohydrate 54.1 g, Cholesterol 12.5 mg, Fat 7.7 g, Fiber 10.1 g, Protein 14 g, SaturatedFat 2.7 g, Sodium 197.9 mg, Sugar 7.7 g
SMOKED GOUDA CHEESE MACARONI
Steps:
- Preheat the oven to 375 degrees F. Put the water, 1/2 teaspoon of the salt, and the oil in a large, heavy saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. In a small, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining 1/2 teaspoon salt and the white pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes. Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts. Lightly grease a 6 1/2 by 10-inch casserole dish with the remaining 1/2 teaspoon butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Pour into the prepared casserole and bake until lightly golden on top, about 20 minutes. Remove from the oven and serve hot. Garnish with parsley.
SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASIL
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
- Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.
- In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.
PENNE WITH TOMATO PESTO AND SMOKED MOZZARELLA
Provided by Joan Lang
Categories Pasta Tomato Dinner Mozzarella Family Reunion Potluck Self Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- In a small pan over medium heat, toast almonds until golden brown, 5 minutes. In a food processor, pulse almonds, parsley, tomatoes, garlic and oil until slightly chunky. Pour into a bowl; season with salt and freshly ground black pepper. Add mozzarella; toss to combine. Cook pasta as directed on package; drain and toss immediately with pesto.
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- In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.
- In a large bowl, beat the egg yolks with the whole egg, the 1 cup of Gouda, 1/2 teaspoon of salt and 2 teaspoons of black pepper. Very gradually whisk in 1/2 cup of the reserved cooking water to temper the eggs.
- Meanwhile, in the large pot, heat the olive oil. Add the bacon and cook over moderate heat until rendered but not crisp, 5 to 7 minutes. Add the pasta, crushed red pepper and 1/4 cup of the reserved pasta cooking water. Cook, tossing, until the pasta is coated, 1 to 2 minutes. Scrape the pasta mixture into the large bowl and toss vigorously until creamy, 1 to 2 minutes; add more cooking water if needed. Season with salt and pepper. Divide the pasta into bowls and serve, passing more Gouda at the table.
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