PASTA OF THE GRAPE HARVEST
From "The Italian Country Table" by Lynne Rosseyyo Kasper. Wonderful pasta dish. Try the sauce with other things. I onces used it drizzeled over fried green tomatoes and mozzarella cheese. Use the best grapes you can get. They should be nice and sweet for this. Don't trust my cooking times EVER. Oh, and this is great for kids since it turns the pasta purple :-)
Provided by Ilysse
Categories European
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Chop grapes in a food processor.
- Pour into a large pan with the wine, spices, zest and salt and pepper.
- Bring to a boil and cook, uncovered, for 20 minutes or until reduced by 1/2 stirring often.
- Strain & Set aside.
- Cook pasta as directed on package until al dente and drain.
- Toss the hot pasta with the grape sauce.
- Plate into individual servings and top (if desired) with a dollop of ricotta and a sprinkling of nuts.
Nutrition Facts : Calories 891.8, Fat 2.7, SaturatedFat 0.6, Sodium 59.5, Carbohydrate 190.6, Fiber 8.9, Sugar 90.4, Protein 19.1
PASTA WITH SAUSAGE AND RED GRAPES
Provided by Kerri Conan
Categories Fruit Pasta Fourth of July Backyard BBQ Dinner Lunch Sausage Healthy Grape Self Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Set a large pot of water to boil. In a large skillet, cook sausage over medium heat, stirring and breaking up, until well browned, about 15 minutes. Transfer sausage to a paper towel. Add oil to skillet; return to medium heat. Cook onion and garlic with 1/4 teaspoon salt, stirring occasionally, until soft and golden, 2 to 3 minutes. Add grapes, broth and pepper flakes; increase heat to medium-high and cook, stirring occasionally, until grapes soften or burst and liquid thickens, about 10 minutes. Return sausage to skillet and stir; turn off heat. When water boils, add remaining 1 tablespoon salt and pasta; cook as directed on package. Drain pasta, add to skillet, and turn on heat to high. Cook, stirring, until sausage is hot and pasta is coated with sauce, 30 to 60 seconds. Divide pasta among 4 bowls; sprinkle each with Parmesan and parsley before serving.
HARVEST PASTA CASSEROLE
Make this Harvest Pasta Bake with chopped onions, red pepper and creamy butternut squash. This Harvest Pasta Bake is a tasty rigatoni pasta casserole.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Combine first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
- Drain pasta; return to pan. Add cream cheese and milk; stir until cream cheese is melted and sauce is well blended. Add to squash mixture with 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 36 g, Fiber 4 g, Sugar 6 g, Protein 13 g
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