BAKED RIGATONI PASTA
This baked rigatoni recipe is pasta tossed in a flavorful meat sauce, then topped with plenty of cheese and baked until golden brown. A super easy dinner option that's great for feeding a crowd!
Provided by Sara Welch
Categories Main
Time 1h35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
Nutrition Facts : Calories 601 kcal, Carbohydrate 51 g, Protein 35 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 102 mg, Sodium 726 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
PASTA WITH PEPPERS
Scrumptious and full of flavor, this pasta with peppers makes a terrific vegetarian pasta dish. The slowly cooked peppers mingle with the sweet red onion, the garlic and the savory Kalamata olives. Finish with balsamic vinegar, extra virgin olive and fresh basil. All BIG flavors!
Provided by Katia
Categories pasta
Time 35m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large non-stick pan, then add the sliced peppers, season with fine salt and freshly ground pepper, cover with a lid and cook over medium heat for about 15 minutes. Stir frequently.
- After 15 minutes stir in the the onion and cook for a further 10 minutes. Add a touch of water if needed.
- When the onion and the peppers are done, add the olives, the balsamic vinegar and the garlic, give a good stir and cook for about 3 minutes. Taste and adjust the seasoning according to your likings, you might want to add an extra pinch of salt or more black pepper.
- Meanwhile, bring a pot of salty water to the boil and cook your pasta until al dente, according to the package's directions. Keep in mind to reserve some of the starchy cooking water when you drain the pasta (about ½ cup should be fine).
- Add the pasta to the pan along with a good drizzle of extra virgin olive oil and some of the pasta cooking water (add it gradually until needed). Addd the basil leaves and toss well until the pasta looks well coated and moist.
- Divide the pasta with peppers into 4 bowls, garnish with a few extra basil leaves and serve with freshly grated parmesan cheese if you don't keep it vegan. Enjoy!
Nutrition Facts : Calories 329 kcal, Carbohydrate 51 g, Protein 9 g, Fat 10 g, SaturatedFat 1 g, Sodium 843 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
PASTA POMODORO
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat a medium saucepan over medium heat. Add the 1/4 cup olive oil and heat until hot. Add the onions, garlic and a large pinch of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
- Stir in the red pepper flakes and tomatoes and season with salt and black pepper. Tie the oregano and thyme together with a piece of butcher's twine, then add to the sauce. Bring to a simmer.
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than the time indicated in the package directions. Remove the herb bundle from the sauce and discard.
- Add the spaghetti to the warm sauce along with 1/4 cup of the pasta water. Let the spaghetti finish cooking in the sauce, stirring occasionally, 2 to 3 minutes.
- Remove from the heat and stir in the butter, basil leaves and a good drizzle of extra-virgin olive oil. Serve with freshly grated Parmesan over the top.
SPINACH FILO SPIRAL PIE
These impressive-looking spinach filo spirals are deceptively easy to make. A take on Greek spanakopita, serve with a side salad for a weekend lunch
Provided by Janine Ratcliffe
Categories Lunch
Time 55m
Number Of Ingredients 6
Steps:
- Heat a large non-stick pan over a medium heat. Tip in the spinach and cook, stirring, until wilted (you won't need any oil or water as it will steam in its own moisture). Leave to cool a little, then tip into a clean tea towel and squeeze out as much water as possible. Chop and put in a bowl.
- Heat the knob of butter in a non-stick frying pan. Add the onion and cook for about 10 mins until softened. Tip into the bowl with the spinach, then stir in the feta using a fork until fully combined. Taste for seasoning.
- Heat the oven to 190C/170C fan/gas 5. Brush a 24 x 4cm deep metal pie dish with some of the butter.
- Lay a filo sheet on your work surface. Brush with some of the melted butter, then spread about 2 tbsp of the filling in a line along the longest edge of the pastry. Roll loosely into a long sausage (don't roll it too tight as this might cause the pastry to split), then coil the pastry and put in the centre of the tin.
- Repeat with the rest of the pastry and filling, arranging the coils around the central one. Brush the tops with more butter, then sprinkle with the nigella seeds. Bake for 25-30 mins until golden and crisp.
Nutrition Facts : Calories 311 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.3 milligram of sodium
SPYROS PASTA
Number Of Ingredients 12
Steps:
- Sauté onion, garlic, and mushrooms in olive oil. Add sun-dried tomatoes. Add white wine to deglaze, scraping any particles from the pan, and reduce until almost dry. Add chicken stock, spinach, basil, cheese, and salt and pepper to taste. Toss with linguine to serve.
Nutrition Facts : Nutritional Facts Serves
SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER
Categories Pasta Vegetarian Quick & Easy Parmesan Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 3
Steps:
- Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.
- Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.
- Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.
ROXSAND'S SPYRO'S PASTA
This recipe appeared in the Arizona Republic newspaper. It is a original recipe from the RoxSand Restaurant and Bar. I do not know the amount of time it takes to rehydrate sun dried tomatoes, so I am leaving that information out of the prep time.
Provided by James Craig
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion, garlic, and mushrooms in olive oil.
- Add sundried tomatoes.
- Deglaze pan with wine, reducing until dry.
- Add chicken stock, linguini and spinach.
- Sprinkle with chopped basil and all the cheese; salt and pepper to taste.
Nutrition Facts : Calories 321.1, Fat 7.2, SaturatedFat 2.1, Cholesterol 7.5, Sodium 464.7, Carbohydrate 49.9, Fiber 3.9, Sugar 8, Protein 13
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