I needed to take a salad to a meeting and found this recipe online. I really liked it and will definitely be making it again. The recipe is from "Aggie's Kitchen".
1 box whole wheat rotini pasta (whole wheat is optional)
1 pint grape tomatoes, halved
2 cups fresh broccoli florets, cut in small florets
1 small red onion, quartered and sliced thin
1 cup black or kalamata olives, halved
1 can garbonzo beans, rinsed and drained
good pinch of coarse salt and fresh ground pepper, to taste
grated Parmesan cheese, for serving
For dressing:
3/4 cup balsamic vinegar
3/4 cup olive oil
1 teaspoon Dijon mustard
1 garlic clove
good pinch of coarse salt and fresh ground pepper
big handful of fresh basil leaves
Cook pasta according to directions.
Place broccoli florets in a colander. When pasta is ready to drain, pour over broccoli florets. Drain well and put in large bowl. Set aside and cool.
In the meantime, make your dressing by adding all ingredients to a blender or food processor. Process ingredients for about 30 seconds until well blended and emulsified.
Add a quarter of the dressing to pasta and broccoli and genly toss. Once combined, add the tomatoes, onions, beans, and olives to pasta salad along with more dressing. Do not use all the dressng, save some for right before serving because pasta salad will soak up most of the dressing and may dry out a bit. Regrigerate for at least 2 hours before serving. Taste for salt and pepper. Serve with bowl of grated Parmesan cheese for garnish.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Tuesday, November 22, 2011
Sunday, November 6, 2011
Artichoke Pasta Salad
This is one of my favorite pasta salads. I found this recipe in a Gooseberry Patch cookbook called "Family Favorites" and it had been submitted by Lori Davey from Owosse, MI.
Serves 8-10.
12 oz. bow tie pasta
6 oz. pitted ripe olives, sliced
8 oz. can artichoke hearts, chopped (make sure to get the can, not the marinated ones in the jar)
8 oz. feta cheese, cubed
8 oz. mozzarella chesse, cubed
1-2 cups cherry tomatoes, halved (this is my own addition)
Dressing:
1 clove garlic, chopped
1/4 cup basil
1/2 teaspoon dried thyme
1/4 cup Parmesan cheese
3/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup balsalmic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Cook pasta according to package directions. Drain, cool, and combine with olives, artichokes, and feta and mozzarella cheeses.
Place dressing ingredients in a blender and blend well. Gently toss salad mixture with salad dressing and chill.
Serves 8-10.
12 oz. bow tie pasta
6 oz. pitted ripe olives, sliced
8 oz. can artichoke hearts, chopped (make sure to get the can, not the marinated ones in the jar)
8 oz. feta cheese, cubed
8 oz. mozzarella chesse, cubed
1-2 cups cherry tomatoes, halved (this is my own addition)
Dressing:
1 clove garlic, chopped
1/4 cup basil
1/2 teaspoon dried thyme
1/4 cup Parmesan cheese
3/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup balsalmic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Cook pasta according to package directions. Drain, cool, and combine with olives, artichokes, and feta and mozzarella cheeses.
Place dressing ingredients in a blender and blend well. Gently toss salad mixture with salad dressing and chill.
Sunday, October 30, 2011
Pasta Margherita
I loved this dish! It was easy to make and the leftovers (which I ate two nights later) were still really good. I don't know where I got this recipe.
4 servings.
8 ounces uncooked angel hair pasta
1/2 cup chopped fresh basil
1/4 cup chopped green onions (about 2)
1 teaspoon bottled minced garlic (I minced two garlic cloves)
1 (16 ounce) package cherry tomatoes, halved
1/2 cup shredded Parmesan cheese
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup diced fresh mozzarella
Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl.
While pasta cooks, combine basil, onions, garlic, and tomatoes in a food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts. Stir in tomato mixture, olive oil, salt, and pepper, toss gently to coat pasta. Top with mozzarella.
4 servings.
8 ounces uncooked angel hair pasta
1/2 cup chopped fresh basil
1/4 cup chopped green onions (about 2)
1 teaspoon bottled minced garlic (I minced two garlic cloves)
1 (16 ounce) package cherry tomatoes, halved
1/2 cup shredded Parmesan cheese
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup diced fresh mozzarella
Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl.
While pasta cooks, combine basil, onions, garlic, and tomatoes in a food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts. Stir in tomato mixture, olive oil, salt, and pepper, toss gently to coat pasta. Top with mozzarella.
Greek Shrimp Pasta
Oh my! This was DELICIOUS! I think this is one of my new favorite dishes, no joke. This was so good!
4 servings
1 pound raw medium shrimp, shelled, deveined, and cleaned
4 cloves garlic, pressed
2 tablespoons butter
1 tablespoon olive oil
6 oz crumbled feta cheese
6 green onions, finely chopped
4 teaspoons fresh oregano leaves, minced
5 fresh tomatoes cored, seeded, and coarsely chopped
Salt and pepper to taste
1 pound linguine freshly cooked and drained
In a large mixing bowl, combine feta, green onions, oregano, tomatoes and salt and pepper to taste. Let mixture stand at room temperature for at least one hour (this is the prime time to get a salad made, set the table, and make your pasta.)
In a skillet, add the butter and olive oil and heat over medium-high heat. Add the garlic and stir till starting to brown, then add the shrimp, toss together, and remove from heat once the shrimp turn pink.
To the shrimp mixture, add the cooked pasta, toss together, then top with the feta cheese mixture and enjoy!
4 servings
1 pound raw medium shrimp, shelled, deveined, and cleaned
4 cloves garlic, pressed
2 tablespoons butter
1 tablespoon olive oil
6 oz crumbled feta cheese
6 green onions, finely chopped
4 teaspoons fresh oregano leaves, minced
5 fresh tomatoes cored, seeded, and coarsely chopped
Salt and pepper to taste
1 pound linguine freshly cooked and drained
In a large mixing bowl, combine feta, green onions, oregano, tomatoes and salt and pepper to taste. Let mixture stand at room temperature for at least one hour (this is the prime time to get a salad made, set the table, and make your pasta.)
In a skillet, add the butter and olive oil and heat over medium-high heat. Add the garlic and stir till starting to brown, then add the shrimp, toss together, and remove from heat once the shrimp turn pink.
To the shrimp mixture, add the cooked pasta, toss together, then top with the feta cheese mixture and enjoy!
Angel Hair Pasta with Chicken
I got this recipe in the mail, one of those "buy this recipe card set" things. This was a pretty good dish.
4 servings
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves, cut into 1-in cubes
1 carrot, sliced diagonally into 1/4-in pieces
10-oz package frozed broccoli florets, thawed
2 cloves garlic, minced
12-oz angel hair pasta
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.
Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 mintues longer.
Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil, and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.
Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixutre. Serve immediately.
Variation: Substitute one 10-oz package frozen peas for the frozen broccoli and 1 cup chopped cooked ham for the chicken.
4 servings
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves, cut into 1-in cubes
1 carrot, sliced diagonally into 1/4-in pieces
10-oz package frozed broccoli florets, thawed
2 cloves garlic, minced
12-oz angel hair pasta
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.
Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 mintues longer.
Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil, and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.
Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixutre. Serve immediately.
Variation: Substitute one 10-oz package frozen peas for the frozen broccoli and 1 cup chopped cooked ham for the chicken.
Linguine with Shrimp Scampi
I love Barefoot Contessa! I was watching her show on The Food Network and she made this dish. It looked pretty simple, so I thought I would try it. I just loved it! I made it for my parents once when they came to visit. My mom is a very good cook, so it meant a lot when she asked for the recipe. It's a light, summery, fresh dish.
4 servings
Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
4 servings
Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
Subscribe to:
Posts (Atom)