Straw And Hay Vegetable Salad Recipes

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EASY STRAW AND HAY

Bring the fabulous flavors of Italy to your dinner table! Serve colorful pasta cooked with ham and Broccoli Florets - a dish that's ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 8



Easy Straw and Hay image

Steps:

  • Cook fettuccine in large saucepan to desired doneness as directed on package. (Spinach fettuccine may cook in less time; add to plain fettuccine according to times on package.) Add broccoli during last 3 to 4 minutes of cooking time. Drain in colander.
  • In same saucepan, heat sauce as directed on jar. Add fettuccine and broccoli; mix well. Stir in ham, roasted peppers and olives. Sprinkle with cheese.

Nutrition Facts : Calories 450, Carbohydrate 56 g, Cholesterol 120 mg, Fat 2, Fiber 3 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 1/2 Cups, Sodium 1530 mg, Sugar 3 g

8 oz. uncooked fettuccine
8 oz. uncooked spinach fettuccine
2 cups frozen 100% broccoli florets
1 (16-oz.) jar Parmesan and mozzarella pasta sauce
6 oz. prosciutto or cooked ham, cut into thin strips
1/2 cup sliced roasted red peppers (from a jar)
1 (2.25-oz.) can sliced ripe olives, drained
2 oz. (1/2 cup) shredded fresh Parmesan cheese

STRAW AND HAY PASTA

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11



Straw and Hay Pasta image

Steps:

  • In a large stockpot, bring salted water to a rapid boil.
  • In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.
  • Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper.

1 tablespoon olive oil
1 tablespoon butter
1/2 cup finely minced onion
4 ounces prosciutto, julienne
1 cup heavy cream
Salt
Freshly ground black pepper
1 cup fresh peas
6 ounces fresh egg fettuccine
6 ounces fresh spinach fettuccine
1/2 cup grated Parmesan

STRAW AND HAY

Years after I clipped this recipe from a local newspaper, it's still one of my husband's and my favorites. Sometimes I substitute shrimp or scallops for the ham. We can't decide which way we like it more!

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 11



Straw and Hay image

Steps:

  • In a blender, combine the milk, cottage cheese and cornstarch; cover and process until smooth. Transfer to a small saucepan; add the salt, pepper and nutmeg. Cook and stir over medium heat until mixture comes to a boil Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/4 cup Parmesan cheese until melted., Cook fettuccine according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook ham and garlic for 2 minutes. Add peas; cook until heated through. Remove from the heat; stir in cheese sauce. , Drain fettuccine. Add to sauce; toss to coat. Sprinkle with remaining Parmesan cheese.

Nutrition Facts : Calories 237 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 473mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.

1 cup whole milk
1/2 cup 4% cottage cheese
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/2 cup shredded Parmesan cheese, divided
8 ounces uncooked fettuccine
1/2 cup cubed fully cooked ham (4 ounces)
1 garlic clove, minced
1/2 cup frozen peas, thawed

GARDEN-STYLE STRAW AND HAY PASTA WITH BAGNA CAUDA SAUCE

Provided by Rachael Ray : Food Network

Time 9h

Yield 4 to 6 servings

Number Of Ingredients 11



Garden-Style Straw and Hay Pasta with Bagna Cauda Sauce image

Steps:

  • Bring a small pot of water to a low boil, then add the garlic and simmer for 20 minutes. Let cool, then drain, peel and mash into a paste. Season with sea salt.
  • Bring a few inches of water to a boil in a large pot and season with salt. Fill a large bowl with ice water. Cut the vegetables into similar shapes and sizes but keep them separate. Blanch the vegetables, one kind at a time, until tender-crisp. Delicate vegetables like thin beans will take 1 to 2 minutes, firmer vegetables like squash will take 3 minutes. After each batch, transfer them to the ice bath to cool using a spider or a small strainer. Drain well.
  • Heat the EVOO in a small pot over medium heat. Add the anchovies and stir until they break down and melt into the oil. Add the heavy cream, butter and garlic paste, and season with salt and pepper. Cook, stirring, until thickened. Let the sauce cool, then transfer to an airtight container and refrigerate overnight (or longer).
  • Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente, 7 to 8 minutes. Add the vegetables in the last 2 minutes of cooking to reheat them. Reheat the bagna cauda sauce in a saucepan over medium-low heat.
  • Toss the pasta and vegetables with the sauce and the parsley. Season with salt and pepper.

2 bulbs hardneck garlic (about 24 cloves), cloves separated and skin left on
Sea salt
A couple handfuls each of assorted farm-fresh vegetables: asparagus, baby golden beets, baby carrots, baby zucchini, cauliflower or purple cauliflower, haricots verts, pattypan squash and/or sugar snap peas (1 1/2 to 2 pounds total)
1/4 cup EVOO
Two 2-ounce tins or one 4-ounce jar good-quality flat anchovy fillets, drained
1 pint heavy cream or half-and-half
1/2 stick butter (4 tablespoons)
Freshly ground pepper
8 ounces egg pasta, such as tagliatelle
8 ounces spinach pasta, such as tagliatelle
1/4 cup fresh flat-leaf parsley leaves, finely chopped

"STRAW AND HAY"

"Straw and hay," as the name of this pasta recipe translates, is a common dish in Italy, especially in northern Italy, Emilia-Romagna, the heart of fresh pasta making. It always includes a little prosciutto, the sauce is cream-based, and it needs lots of grated cheese. Here I added some chopped scallions for freshness, although the dish always has peas. It is best if made with fresh pasta, but dry fettuccine will still yield a perfectly delicious dish.

Yield serves 6

Number Of Ingredients 11



Steps:

  • Bring a large pot of salted water to boil for pasta.
  • Melt the butter in the olive oil in a large skillet over medium heat. Stir in the onion, and cook until softened but not browned, about 5 minutes. Add prosciutto, peas, and scallions. Cook until scallions are wilted, about 2 to 3 minutes. Season with the salt, then add the stock and cream. Adjust heat so the sauce is cooking rapidly, then simmer until thickened, about 5 minutes.
  • Slip the fettuccine into the boiling water, and cook until al dente. When the pasta and sauce are ready, remove the pasta with tongs and add directly to the sauce, along with 1/2 cup pasta cooking water. Increase the heat so the sauce is boiling, and toss to coat the pasta with the sauce. When the sauce is thickened and coats the pasta, remove the skillet from the heat and sprinkle with the grated cheese. Toss well, and serve immediately.

1/2 teaspoon kosher salt, plus more for pasta pot
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small onion, thinly sliced
6 ounces prosciutto, sliced, cut into 1-inch strips
2 cups frozen peas, thawed
1 bunch scallions, trimmed and finely chopped
1 cup chicken stock (see page 40)
1 cup heavy cream
1 pound "straw and hay" (green and yellow) or plain fettuccine
1 cup grated Grana Padano or Parmigiano-Reggiano

STRAW AND HAY

This Alfredo type pasta dish is fairly quick to get to the table after work, but tastes like a rich restaurant meal.

Provided by PanNan

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10



Straw and Hay image

Steps:

  • Cook pasta separately.
  • If using peas, cook them with either pasta during the last few minutes.
  • Drain and set aside.
  • In large, heavy skillet, melt butter over medium heat.
  • Stir in ham (or Canadian bacon) and mushrooms (if using).
  • Cook until mushrooms are tender.
  • Season with salt and pepper.
  • Add cream.
  • Cook, stirring constantaly until mixture thickens.
  • Toss both pastas (and peas, if using) together in a large bowl.
  • Divide pasta among 6 deep pasta or soup bowls.
  • Divide sauce and spoon over each portion.
  • Top each with a generous amount of Parmesan cheese and serve.

Nutrition Facts : Calories 724.8, Fat 47.2, SaturatedFat 28.1, Cholesterol 213.2, Sodium 909.4, Carbohydrate 51.6, Fiber 1.3, Sugar 1, Protein 24.4

1 (8 ounce) package regular egg fettuccine
1 (8 ounce) package spinach fettuccine (can use egg and boil in spinach juice)
1 cup thinly sliced julienne cut ham or 1 cup Canadian bacon
1 cup sliced mushroom, of your choice (optional)
1 cup frozen green pea (optional)
1/2 cup sweet butter
1 1/2 cups heavy cream
1 1/4 cups grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper

STRAW AND HAY

One of my own personal top 10. The "straw and hay" is the combination of fettucini and spinach noodles. Wonderfully tasty dish! From Family Circle magazine way back in the 80s.

Provided by SharleneW

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15



Straw and Hay image

Steps:

  • In medium skillet, sauté onions and garlic in 1/4 cup butter until onion is golden.
  • Stir in ham, mushrooms, basil, salt, nutmeg, sage, thyme and pepper; sauté 3 minutes.
  • Stir in 1/2 cup cream.
  • Cook, stirring until slightly thickened.
  • Remove from heat and set aside.
  • In large deep skillet, melt remaining butter over low heat, blend in remaining 1/2 cup cream.
  • Add pasta; toss lightly to coat with sauce.
  • Add 1/2 ham and mushroom sauce and Parmesan cheese.
  • Toss thoroughly.
  • Make a well in the center of the pasta; pour in remaining ham and mushroom sauce.
  • Serve immediately.

2 chopped onions
1 garlic clove, crushed
1/2 cup butter, divided
8 ounces ham, diced
8 ounces mushrooms, sliced
1 teaspoon basil
1/2 teaspoon salt
1 dash nutmeg
1 dash sage
fresh ground pepper
1 cup heavy cream, divided
boiling water
8 ounces fettuccine pasta
8 ounces spinach fettuccine
1/2 cup freshly grated parmesan cheese

STRAW AND HAY PASTA

Add something creamy to your family's Italian cuisine night! Serve this easy straw and hay pasta made with ham - a dish that's ready in 40 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 13



Straw and Hay Pasta image

Steps:

  • Melt margarine in 10-inch skillet over medium-high heat. Cook mushrooms, ham, parsley and onion in margarine, stirring occasionally, until mushrooms are tender. Stir in brandy. Cook uncovered until liquid has evaporated.
  • Stir in whipping cream, salt and pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 15 minutes, stirring frequently, until thickened.
  • Cook and drain fettuccines as directed on package. Mix fettuccines and sauce. Sprinkle with cheese. Serve with pepper.

Nutrition Facts : Calories 715, Carbohydrate 87 g, Cholesterol 200 mg, Fiber 6 g, Protein 28 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 740 mg

1 tablespoon margarine, butter or spread
1 1/2 cups sliced mushrooms (4 ounces)
4 ounces fully cooked smoked ham, cut into 1x1/4-inch strips
2 tablespoons chopped fresh parsley
2 tablespoons chopped onion
1/4 cup brandy or chicken broth
1 cup whipping (heavy) cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (9 ounces) refrigerated fettuccine
1 package (9 ounces) refrigerated spinach fettuccine
1/2 cup shredded Parmesan cheese
Freshly ground pepper

HAY AND STRAW

This recipe is not only quick and easy to prepare, it's pretty, too. This colorful pasta dish combines julienned ham, Parmesan cheese, peas and linguine.-Priscilla Weaver, Hagerstown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 6



Hay and Straw image

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute ham in butter for 3 minutes. Add peas; heat through. Drain linguine; toss with the ham mixture, Parmesan cheese and cream. Serve immediately.

Nutrition Facts : Calories 410 calories, Fat 14g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 783mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.

1 package (16 ounces) linguine
2 cups julienned fully cooked ham
1 tablespoon butter
3 cups frozen peas
1-1/2 cups shredded Parmesan cheese
1/3 cup heavy whipping cream

"STRAW AND HAY"

Yield makes 6 servings

Number Of Ingredients 11



Steps:

  • Prepare the pasta, roll the dough, and cut into tagliolini as described on page 180.
  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Trim the roots, tips, and any yellow or wilted leaves from the scallions. Cut them in half lengthwise, then crosswise into 3-inch lengths. Cut the scallion pieces lengthwise into thin strips. Heat the oil in a large, heavy skillet over medium heat. Add the scallions and cook until wilted, 1 to 2 minutes. Add the peas and butter and cook until softened, about 3 minutes. Add the prosciutto and toss until it changes color, 1 to 2 minutes. Add the chicken stock and heat to a boil. Reduce heat to simmering and cook until the liquid is reduced by half. Add the heavy cream and continue to simmer until the liquid is lightly thickened, 2 to 3 minutes. Shake the fettuccine in a colander to remove as much of the flour as possible. Stir the pasta into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 2 minutes or less after the water returns to a boil. (When the pasta rises to the surface, it is done.)
  • If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and add it directly to the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Cook until the sauce is reduced enough to form a creamy, gliding sauce. Remove from the heat, toss in the grated cheese, and serve immediately in warm bowls.

1/2 recipe Fresh Egg Pasta (page 178)
1/2 recipe Fresh Spinach Pasta (page 180)
Salt
4 scallions
2 tablespoons extra-virgin olive oil
1 cup shelled fresh peas (see note) or frozen baby peas, defrosted
2 tablespoons unsalted butter
6 to 8 slices imported prosciutto, cut crosswise into 1/2-inch-thick ribbons
2/3 cup Chicken Stock (page 74) or canned reduced-sodium chicken broth
1/2 cup heavy cream
3/4 cup freshly grated Parmigiano-Reggiano cheese

STRAW AND HAY VEGETABLE SALAD

Categories     Salad     Vegetable     Side

Yield 4 bowls

Number Of Ingredients 12



STRAW AND HAY VEGETABLE SALAD image

Steps:

  • In a small saucepan cook 6 garlic cloves, peeled, in boiling water to cover for 15 minutes, or until they are soft, and drain them. In a food processor fitted with the steel blade or in a blender blend the garlic cloves with 1 large egg yolk and 4 teaspoons lemon juice. With the motor running add 1/2 cup each of olive oil and vegetable oil in a stream. Blend in 1/4 cup lukewarm water, add lemon juice, cayenne, salt, and pepper to taste, and transfer the dressing to a serving bowl.Halve crosswise 1 seedless cucumber and with a vegetable peeler cut it lengthwise into very thin slices. Cut the slices lengthwise into 1/8-inch-wide strands and transfer the strands to a salad bowl. With the vegetable peeler cut 3/4 pound daikon (Oriental white radish, available at Oriental markets) lengthwise into very thin slices. Cut the slices lengthwise into 1/8-inch-wide strands and transfer the strands to the salad bowl. Toss the vegetable strands with 3 tablespoons shredded pickled ginger (available at Oriental markets), drizzle some of the dressing over the salad, and serve the remaining dressing separately. Serves 4.

6 garlic cloves
1 lg egg yolk
4 tsp lemon juice
1/2 C olive oil
1/2 C vegetable oil
1/4 C lukewarm water
cayenne
salt
pepper
1 seedless cucumber
3/4 lb daikon
pickled ginger

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