THE BEST SHIRATAKI NOODLES RECIPE (GARLIC PARMESAN)
Curious about miracle noodles? This is the BEST method for how to cook shirataki noodles to the perfect al dente texture. Ready in 25 minutes, this konjac noodles recipe comes with a creamy garlic parmesan sauce.
Provided by Maya Krampf
Categories Side Dish
Time 25m
Number Of Ingredients 8
Steps:
- Rinse shirataki noodles very well in a colander, under cool running water.
- Bring a pot of water to a boil. Add the konjac noodles and boil for 3 minutes. Rinse well again under running water.
- Pat very dry.
- Heat a large, heavy bottomed skillet over medium-high heat. Add the noodles (no oil) and stir fry for about 10 minutes, until very dry. Remove the noodles and cover to keep warm.
- Add olive oil to the skillet over medium heat. Add the minced garlic and cook for about a minute, until fragrant.
- Add the broth and cream. Increase heat to bring to simmer, then reduce heat and simmer for about 5-7 minutes, until volume is reduced by half.
- Reduce heat to low. Gradually stir in the parmesan cheese, until smooth.
- Add the noodles back to the skillet and stir to coat in sauce. Cook for 1-2 minutes, until hot. Season with salt and pepper to taste, if needed.
Nutrition Facts : Calories 235 kcal, Carbohydrate 5.5 g, Protein 7.7 g, Fat 20.8 g, SaturatedFat 2.6 g, Cholesterol 11 mg, Sodium 191.7 mg, Fiber 2.1 g, Sugar 1.3 g, ServingSize 1 serving
PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
10-MINUTE SUN-DRIED TOMATO PASTA
Dinner is ready in 10 minutes with this creamy sun-dried tomato pasta! I use my favorite all-natural sun-dried tomatoes, and I skip heavy cream in favor of a little whole milk and starchy pasta water for a lighter sauce, but you can definitely use heavy cream if you prefer! If you're not worried about keeping this pasta dish vegetarian, toss in some shredded rotisserie chicken or leftover Italian-style baked chicken breast or skillet chicken.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 11
Steps:
- Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
- While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
- Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
- Finish with the torn basil and serve immediately!
Nutrition Facts : Calories 234.9 kcal, Carbohydrate 40.6 g, Protein 10.5 g, Fat 4.1 g, SaturatedFat 1.9 g, Cholesterol 9.7 mg, Sodium 177.9 mg, Fiber 3.5 g, Sugar 8 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
SHIRATAKI NOODLES WITH SUN-DRIED TOMATOES
Make and share this Shirataki Noodles With Sun-Dried Tomatoes recipe from Food.com.
Provided by Brooke the Cook in
Categories Greek
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Re-hydrate sun-dried tomatoes.
- Rinse and drain tofu noodles. Microwave tofu noodles for one minute and drain again.
- Toss noodles with oil.
- Add chopped sun-dried tomatoes, olives and basil and toss until distributed.
- Warm noodles in microwave until temperature is desired.
- Top with fresh parm and enjoy!
PENNE PASTA WITH SUN-DRIED TOMATOES
Very fast, very easy, rich/creamy, yet much lower in calories and fat than the traditional recipes. Make this a one dish meal by adding some sauteed mushrooms, shallots, frozen peas and top it off with a grilled chicken breast. Recipe from verybestbaking.com.
Provided by januarybride
Categories Penne
Time 20m
Yield 3 1/2 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
- MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder, salt and pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.
- ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #cuisine #preparation #for-1-or-2 #greek #european #number-of-servings
You'll also love