PASTA WITH ROSEMARY CREAM SAUCE
Make and share this Pasta with Rosemary Cream Sauce recipe from Food.com.
Provided by georgi
Categories Penne
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta until al dente.
- In the meantime, using a saucepan, saute the rosemary and garlic in olive oil over low heat for about 3 minutes.
- Add the tomato puree, and season with salt and pepper.
- (optional.. Sprinkle in hot pepper flakes.) Simmer for about 15 minutes.
- Stir in cream and parmesan until heated through.
- Drain pasta and toss with the sauce.
PASTA WITH MUSHROOMS, ROSEMARY AND GARLIC
Steps:
- Follow the Pasta with Tender Vegetables recipe, adding rosemary to the Sauteed mushrooms and parsley when tossing the pasta.
PASTA AND HERBED CREAM SAUCE
Steps:
- In a large pot of boiling salted water add the spaghetti and cook until it is al dente. Meanwhile, in a large skillet set over moderately low heat, melt the butter, add the rosemary and cook it, stirring, for 1 to 2 minutes. As soon as the pasta is cooked, drain and add it to the pan. Add the cream, salt, pepper and nutmeg. Toss to coat and let reduce 1 to 2 minutes, gently stirring, or until lightly thickened. Add Parmesan to taste, toss to combine and transfer to serving dish. Sprinkle with parsley.
PASTA WITH TOMATO CREAM SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.
- Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
- Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY
Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They're cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high.
- In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
- Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
- Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
- Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.
CREAMY TURMERIC PASTA
This earthy pasta is cobbled together using ingredients that you almost certainly already have in your kitchen. Its approach is fairly standard: Melt some butter, sauté some garlic and shallots, simmer with cream, then add some Parmesan and pasta cooking water to create a silky sauce. That alone would make a great meal, but what makes this recipe really special is the addition of ground turmeric, which gives this simple dish its vibrant color and sophisticated depth of flavor. This is meant to be a lazy meal - the kind of dish you throw together, then eat out of a big bowl while sitting on the couch - but if you're feeling the need for something green, serve the pasta with a simple salad dressed with vinegar and olive oil.
Provided by Sue Li
Categories dinner, easy, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package instructions. Reserve 1 cup pasta cooking water and drain.
- Meanwhile, melt butter in a large saucepan over medium heat. Add shallot and garlic, season with salt and pepper and cook, stirring, until golden-brown, 3 to 4 minutes. Add turmeric and stir to toast, about 30 seconds. Slowly whisk in the half-and-half then bring to a simmer.
- Whisk in the 2 cups Parmesan, then add the cooked spaghetti and all of the reserved pasta cooking liquid and toss to coat. Serve with chopped parsley and more Parmesan.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 5 grams, Carbohydrate 62 grams, Fat 15 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 367 milligrams, Sugar 5 grams, TransFat 0 grams
CREAMY GARLIC PASTA
Best garlic pasta I have ever had. Add prawns and/or scallops to make an amazing seafood Alfredo.
Provided by Celestial
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in chicken broth; add pepper and salt. Bring to a boil. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.
- Stir Parmesan cheese, cream, and parsley into the pasta and mix thoroughly. Serve immediately.
Nutrition Facts : Calories 542.8 calories, Carbohydrate 46.8 g, Cholesterol 98.5 mg, Fat 31.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 17.9 g, Sodium 1388.1 mg, Sugar 2.7 g
CREAMY PASTA WITH ROSEMARY CHICKEN
A delicious, creamy pasta dish that is simple to make despite the long directions. The base is thin pasta coated with a creamy garlic-butter sauce. Add to that tender chunks of chicken that have been marinated in olive oil and rosemary, then sautéed until golden. This recipe is the perfect size for 2, but can be easily multiplied to serve guests. If you multi-task well, this can be a 30 minute recipe (not including marination time) in which you begin sautéeing the chicken, then cook the sauce and boil the pasta all at the same time.
Provided by Asma6319
Categories One Dish Meal
Time 2h45m
Yield 2 serving(s)
Number Of Ingredients 23
Steps:
- CHICKEN:
- Heat the rosemary in 1/8 cup water by microwave or stove to draw out the taste.
- Mix rosemary with 1/4 cup olive oil, and add salt and pepper.
- Marinate the chicken slices in this rosemary-olive oil mixture for at least 1 hour, up to 24 hours. Do not rinse or drain the marinade - it's not much liquid to begin with.
- When you're ready to prepare the meal, begin heating 1/3 inch of olive oil in a large skillet or pot.
- Meanwhile, combine the flour, salt, pepper, and italian seasoning, and mix this in with the marinated chicken so that the pieces become slightly coated with flour. They do not need to be dry or perfectly dredged.
- When the oil is hot, add all of the chicken pieces. They do not need to be in a single layer.
- Sauté them on high heat, stirring them once the bottom layer becomes golden. They will not become totally golden or browned, but each piece should have golden edges and be fully cooked.
- SAUCE:.
- Heat 1 tbs. butter and 2 tbs. olive oil in a saucepan.
- Sauté the minced garlic until golden, not browned.
- Stir in the flour and mix well.
- Add in the rest of the sauce ingredients (apple juice, cream, parmesan, tomatoes, parsley).
- Let the sauce bubble and thicken for a short time, then turn down the heat.
- Season to taste with salt and black pepper, and garlic powder if desired.
- If desired, you can thin and increase the sauce by adding in more cream.
- PASTA: cook fully, according to package directions - as firm or soft as you like. Then drain the cooked pasta.
- SERVING: when the chicken, sauce, and pasta are all cooked, mix the pasta with the sauce so that it's coated.
- Stir in the chicken.
- Serve with plain steamed broccoli and carrots, or any other vegetables you enjoy.
PASTA WITH CREAMY SAUCE
Pasta with peas and a creamy, cheesy sauce is always a hit-and this one serves eight in under a half hour.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Melt butter in medium saucepan on medium heat. Add onions and garlic; cook and stir 3 to 5 min. or until fragrant. Add broth and crushed pepper; bring to boil. Whisk in Neufchatel; cook and stir on low heat until Neufchatel is melted and sauce is well blended.
- Cook pasta as directed on package just until al dente. Meanwhile, stir peas and 1/3 cup Parmesan cheese into sauce; cook 2 to 3 min. or until slightly thickened.
- Drain pasta. Place in large serving bowl. Add sauce; toss to coat. Top with ham and remaining Parmesan.
Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 500 mg, Carbohydrate 47 g, Fiber 3 g, Sugar 4 g, Protein 17 g
PASTA WITH GARLIC CREAM SAUCE
Make and share this Pasta With Garlic Cream Sauce recipe from Food.com.
Provided by CookingONTheSide
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- Meanwhile, in a large skillet, saute onion and garlic in oil until tender, being careful not to burn garlic.
- Stir in broth, basil, oregano, salt and pepper.
- Bring to a boil; cook for 8 minutes or until reduced by about half.
- Stir in cream.
- Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1 1/4 cups.
- Drain pasta; toss with sauce.
Nutrition Facts : Calories 362.1, Fat 17.4, SaturatedFat 7.8, Cholesterol 40.8, Sodium 85.3, Carbohydrate 47.8, Fiber 6.6, Sugar 0.5, Protein 5.6
PASTA WITH CREAM SAUCE
This beautiful pasta is well coated with a delicious garlic-cream sauce. It's a versatile dish that can be served as a side dish or a main dish. -Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream. , Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1-1/4 cups. Drain pasta; toss with sauce.
Nutrition Facts : Calories 358 calories, Fat 17g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 181mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
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