4 servings
Ingredients:
7-ounce package Pesto (see RECIPE LIST)
8 ounces rotini pasta, prepared according to package directions
15-ounce can cannellini beans, rinsed and drained
1/3 cup chopped, drained oil-packed sun-dried tomatoes
1/8 teaspoon red pepper flakes
1/4 cup freshly grated Parmesan cheese
COOK pesto, beans and tomatoes in medium saucepan. Cook over medium-low heat. Add pasta, red pepper flakes and cheese; stir well to combine.
Showing posts with label sun-dried tomatoes. Show all posts
Showing posts with label sun-dried tomatoes. Show all posts
Mediterranean Pasta with Pistachios
Ingredients:
angel hair,
basil,
dry white wine,
flour,
garlic,
onion,
oregano,
parmesan cheese,
parsley,
pistachios,
sun-dried tomatoes
4 servings
Ingredients:
2 cups onion, cut into narrow wedges
2 tablespoons olive oil (can use oil drained from tomatoes)
2 tablespoons minced garlic
1 tablespoon all-purpose flour
1 1/2 cups dry white wine
1 cup pistachios
1 cup sun-dried tomatoes, packed in olive oil
1 tablespoon dry basil
1 tablespoon dry oregano
1/2 cup minced fresh parsley (optional)
1 cup freshly grated Parmesan cheese
8 ounces angel hair pasta (capellini), broken up
SAUTE onions in oil in 12-inch skillet for 5 to 10 minutes or until cooked through. Add garlic and sauté 1 minute more. Stir flour into onions and garlic; add wine and cook, stirring until mixture comes to a boil and thickens slightly. Add pistachios, tomatoes, basil, oregano and parsley to pan and heat through. Keep warm.
COOK pasta in boiling water 3 to 5 minutes or just until tender (note package directions). Drain.
Combine pasta and sauce; sprinkle with cheese and toss lightly. Offer additional cheese as garnish, if desired.
Ingredients:
2 cups onion, cut into narrow wedges
2 tablespoons olive oil (can use oil drained from tomatoes)
2 tablespoons minced garlic
1 tablespoon all-purpose flour
1 1/2 cups dry white wine
1 cup pistachios
1 cup sun-dried tomatoes, packed in olive oil
1 tablespoon dry basil
1 tablespoon dry oregano
1/2 cup minced fresh parsley (optional)
1 cup freshly grated Parmesan cheese
8 ounces angel hair pasta (capellini), broken up
SAUTE onions in oil in 12-inch skillet for 5 to 10 minutes or until cooked through. Add garlic and sauté 1 minute more. Stir flour into onions and garlic; add wine and cook, stirring until mixture comes to a boil and thickens slightly. Add pistachios, tomatoes, basil, oregano and parsley to pan and heat through. Keep warm.
COOK pasta in boiling water 3 to 5 minutes or just until tender (note package directions). Drain.
Combine pasta and sauce; sprinkle with cheese and toss lightly. Offer additional cheese as garnish, if desired.
Fusilli Provencal
Ingredients:
fusilli,
garlic,
onion,
oregano,
parmesan cheese,
plum tomatoes,
string beans,
sun-dried tomatoes,
zucchini
Serves 4 to 6
Ingredients:
Salt1 cup trimmed and chopped string beans (2 inch lengths)
1 pound dried or fresh fusilli or another short, chunky pasta shape
1/4 cup extra-virgin olive oil
1 onion, diced
2 garlic cloves, thickly sliced
2 small zucchini, halved lengthwise and cut crosswise into 1/2-inch pieces
12 oil-packed sun-dried tomatoes, drained of excess oil and cut into 1/4-inch strips
2 cups milled or crushed canned plum tomatoes
1 tablespoon dried oregano
1/4 cup freshly grated Parmesan cheese
BRING a large covered pot of salted water to a boil. Prepare a large bowl of ice water. When the water boils, add the green beans and cook about 8 minutes, until tender all the way through; with a slotted spoon, transfer to the ice water to stop the cooking.
RETURN the water to the boil. Add the pasta, stir well, and cover until it returns to the boil. Uncover and boil until just tender to the bite all the way thorough.
MAKE the sauce: In a skillet (with a lid) large enough to hold the pasta later on, heat the oil over medium-high heat. Add the onion and garlic and cook, stirring, until the garlic is golden, about 3 minutes. Add the zucchini, stir, cover and cook 4 minutes. Add the cooked green beans, both kinds of tomatoes, oregano, and salt to taste, and cook, uncovered, 2 minutes more.
Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover and cook 1 minute. Taste for salt. Serve immediately, generously sprinkled with Parmesan.
Ingredients:
Salt1 cup trimmed and chopped string beans (2 inch lengths)
1 pound dried or fresh fusilli or another short, chunky pasta shape
1/4 cup extra-virgin olive oil
1 onion, diced
2 garlic cloves, thickly sliced
2 small zucchini, halved lengthwise and cut crosswise into 1/2-inch pieces
12 oil-packed sun-dried tomatoes, drained of excess oil and cut into 1/4-inch strips
2 cups milled or crushed canned plum tomatoes
1 tablespoon dried oregano
1/4 cup freshly grated Parmesan cheese
BRING a large covered pot of salted water to a boil. Prepare a large bowl of ice water. When the water boils, add the green beans and cook about 8 minutes, until tender all the way through; with a slotted spoon, transfer to the ice water to stop the cooking.
RETURN the water to the boil. Add the pasta, stir well, and cover until it returns to the boil. Uncover and boil until just tender to the bite all the way thorough.
MAKE the sauce: In a skillet (with a lid) large enough to hold the pasta later on, heat the oil over medium-high heat. Add the onion and garlic and cook, stirring, until the garlic is golden, about 3 minutes. Add the zucchini, stir, cover and cook 4 minutes. Add the cooked green beans, both kinds of tomatoes, oregano, and salt to taste, and cook, uncovered, 2 minutes more.
Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover and cook 1 minute. Taste for salt. Serve immediately, generously sprinkled with Parmesan.
Rotini with Sun Dried Tomatoes, Walnuts, Basil and Parmigiano Cheese
Ingredients:
basil,
extra virgin olive oil,
garlic,
parmigiano cheese,
rotini,
sun-dried tomatoes,
walnuts
5 minutes to prepare
12 minutes to cook
4-6 servings
Ingredients
1 cup walnuts, chopped large
½ cup sun-dried tomatoes in oil and herbs, julienned
2 cloves garlic, crushed
1/4 cup extra virgin olive oil
1 box Rotini
1 cup Parmigiano cheese, freshly grated
½ cup fresh basil, cut into thin strips
salt and freshly ground black pepper to taste
SAUTE walnuts in a small skillet for 1-2 minutes until slightly brown. Place in large salad bowl.
ADD sun-dried tomatoes, including some oil from tomatoes, garlic and olive oil.
COOK pasta according to package directions. Drain, add pasta to salad bowl.
ADD parmigiano cheese and basil. Season with salt and pepper. Mix well and serve
12 minutes to cook
4-6 servings
Ingredients
1 cup walnuts, chopped large
½ cup sun-dried tomatoes in oil and herbs, julienned
2 cloves garlic, crushed
1/4 cup extra virgin olive oil
1 box Rotini
1 cup Parmigiano cheese, freshly grated
½ cup fresh basil, cut into thin strips
salt and freshly ground black pepper to taste
SAUTE walnuts in a small skillet for 1-2 minutes until slightly brown. Place in large salad bowl.
ADD sun-dried tomatoes, including some oil from tomatoes, garlic and olive oil.
COOK pasta according to package directions. Drain, add pasta to salad bowl.
ADD parmigiano cheese and basil. Season with salt and pepper. Mix well and serve
Artichoke and Sun-dried Tomato Pasta
Ingredients:
artichoke hearts,
asparagus,
black olives,
butter,
dry white wine,
fettuccini noodles,
garlic,
lemon juice,
mushrooms,
onion,
parmesan cheese,
sun-dried tomatoes,
tomatoes
30 Minutes to prepare
10 Minutes to cook
4 servings
10 Minutes to cook
4 servings
INGREDIENTS
1 (8 ounce) package fresh fettuccine
4 tablespoons butter
3 cloves garlic, crushed
1 (8 ounce) package sliced mushrooms
1/2 medium onion, chopped
10 fresh asparagus
m10 ounces marinated artichoke hearts
2/3 (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
1 teaspoon black pepper
1 ripe tomato, chopped
2 tablespoons lemon juice
2/3 (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
1 teaspoon black pepper
1 ripe tomato, chopped
2 tablespoons lemon juice
3 taplespoons of sliced black olives
1 cup dry white wine
1 cup Parmesan cheese
COOK pasta in boiling water until done and drain.
1 cup dry white wine
1 cup Parmesan cheese
COOK pasta in boiling water until done and drain.
MELT butter over medium heat in a large saucepan. Saute onions, mushrooms, and garlic until tender. Stir in sun-dried tomatoes, olives, artichoke hearts, asparagus, wine, and lemon juice. Bring to a boil; cook until liquid is reduced by a third, about 4 minutes.
TOSS pasta with sauce. Top with tomatoes, lack olives and cheese, add pepper to taste, and serve.
Angel Hair with Bay Scallops, Shrimp and Arugula
Ingredients:
angel hair,
arugula,
bay scallops,
garlic,
lemon zest,
parmigiano cheese,
shrimp,
sun-dried tomatoes,
veal stock,
white wine
15 minutes to prepare
25 minutes to cook
4-6 servings
Ingredients
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
1/2 cup white wine
1 cup stock (vegetable or fish)
1/2 pound bay scallops
1/2 pound shrimp
1/3 cup sun-dried tomatoes
1 package (2-4 ounces) arugula, stems removed and chopped
1/2 cup Parmigiano cheese, grated
salt & freshly ground black pepper to taste
1 box Angel Hair
HEAT olive oil in a large skillet. Add garlic; sauté until golden.
ADD wine and stock. Simmer until half evaporates.
ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
COOK pasta according to package directions. Drain.
ADD pasta to sauce; mix well. Add cheese and mix again
25 minutes to cook
4-6 servings
Ingredients
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
1/2 cup white wine
1 cup stock (vegetable or fish)
1/2 pound bay scallops
1/2 pound shrimp
1/3 cup sun-dried tomatoes
1 package (2-4 ounces) arugula, stems removed and chopped
1/2 cup Parmigiano cheese, grated
salt & freshly ground black pepper to taste
1 box Angel Hair
HEAT olive oil in a large skillet. Add garlic; sauté until golden.
ADD wine and stock. Simmer until half evaporates.
ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
COOK pasta according to package directions. Drain.
ADD pasta to sauce; mix well. Add cheese and mix again
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