LINGUINI WITH WHITE CLAM SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.
RED AND WHITE TORTELLINI
Can't decide whether to serve tortellini with red or white sauce? Serve it with both. In this dish, the tortellini is combined in a white sauce which is then served on top of the red sauce. It creates a pretty presentation of the white surrounded by a red border. From the Best of Bridge, Aces cookbook.
Provided by lazyme
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- To make Tomato Sauce:.
- Melt butter and saute garlic and onion until tender.
- Add tomato sauce and bring to boil.
- Reduce heat, cover and simmer 10 minutes.
- Cook tortellini according to package directions.
- To make Mushroom Sauce:.
- Melt butter and saute mushrooms and green onion until tender.
- Sprinkle with flour, and gradually stir in milk.
- Cook and stir over medium heat until mixture thickens to consistency of mushroom soup.
- Remove from heat.
- Stir in parmesan cheese, salt and pepper to taste.
- Add mushroom parmesan sauce to cooked, drained tortellini.
- TO SERVE:.
- Spread tomato sauce over bottom of a large shallow casserole.
- Spoon tortellini mushroom mixture on top leaving a red border of tomato sauce.
- Sprinkle with mozzarella cheese and additional parmesan cheese.
- Place under broiler until cheese is melted and golden.
- Serve immediately.
Nutrition Facts : Calories 677.8, Fat 33.9, SaturatedFat 19.8, Cholesterol 123.8, Sodium 1461.7, Carbohydrate 61, Fiber 3.9, Sugar 6.8, Protein 34.5
SHRIMP & TORTELLINI IN TOMATO CREAM
This shrimp and pasta combination is one of my husband's favorites. It's healthy, and he doesn't even know it. It's also easy to halve the recipe for two. -Mary Kay LaBrie, Clermont, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet, cook shrimp in 2 teaspoons oil until shrimp turn pink. Stir in the lemon zest, 1/8 teaspoon pepper and pepper flakes. Remove and keep warm., In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer., Add the tomatoes, clam juice, wine, vinegar, thyme and remaining pepper. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese, cream, basil, chives and shrimp. , Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired.
Nutrition Facts : Calories 449 calories, Fat 14g fat (6g saturated fat), Cholesterol 182mg cholesterol, Sodium 723mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 5g fiber), Protein 33g protein.
BAKED TORTELLINI WITH ITALIAN SAUSAGE
While this baked tortellini dish requires a bit of chopping and some stove preparation, it can be refrigerated and baked longer for a ready-to-go meal. The fresh ingredients make the dish taste a thousand times more complicated and gourmet than it really is, which is another reason this large dish is great to feed a crowd. Serve with crusty bread to mop up the delicious, creamy sauce, and prepare for compliments. Even the leftovers are to die for!
Provided by Cassie
Categories Meat and Poultry Recipes Pork Sausage
Time 1h25m
Yield 16
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 10 minutes. Drain and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, breaking into bite-sized pieces as it cooks. Drain and discard grease, but do not rinse or clean the skillet. Place cooked sausage into a 9x13-inch baking dish.
- Heat the same skillet over medium heat. Cook and stir onion until slightly browned and tender, 5 to 7 minutes. Add bell peppers, zucchini, and squash; reduce heat to low, cover, and cook until vegetables are crisp-tender, 3 to 5 minutes. Pour in diced tomatoes, Neufchatel cheese, Italian seasoning, salt, and pepper. Heat until combined and smooth, about 5 minutes.
- Pour cooked tortellini into the baking dish with sausage. Add vegetable mixture and stir gently to combine. Drizzle with marinara sauce; top with shredded Parmesan cheese.
- Bake in the preheated oven until cheese is golden, 25 to 30 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 352.9 calories, Carbohydrate 33.2 g, Cholesterol 52.3 mg, Fat 17.3 g, Fiber 3.3 g, Protein 16.4 g, SaturatedFat 7.8 g, Sodium 833.9 mg, Sugar 6.1 g
BAKED TORTELLINI WITH RED AND WHITE CLAM SAUCE
Make and share this Baked Tortellini With Red and White Clam Sauce recipe from Food.com.
Provided by lazyme
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 425.
- Spray 12x8-inch (2-quart) baking dish with nonstick spray.
- In large bowl, combine tortellini, spaghetti sauce, clams and Parmesan cheese; mix well.
- Spoon into spray-coated dish.
- Spoon alfredo sauce over top; cover with foil.
- Bake at 425 for 25 minutes.
- Uncover; bake an additional 5 minutes or until hot and bubbly.
Nutrition Facts : Calories 194.4, Fat 5.6, SaturatedFat 2.2, Cholesterol 39.7, Sodium 532, Carbohydrate 15.2, Fiber 2.1, Sugar 7.3, Protein 19.6
PASTA WITH WHITE CLAM SAUCE
Garlic and oregano enhance the seafood flavor of this delicious main dish. "An Italian friend of my mom's passed on the recipe to her, and I began preparing it when I was 14," writes Kelli Soike of Tallahassee, Florida. "For convenience, it can be made in advance...and leftovers are just as good."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a saucepan, saute garlic and anchovies in oil for 3 minutes, breaking up anchovies. Stir in the clam juice, clams, water, oregano, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is reduced by half. Drain pasta; toss with clam sauce. Sprinkle with Parmesan.
Nutrition Facts : Calories 379 calories, Fat 13g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 874mg sodium, Carbohydrate 50g carbohydrate (0 sugars, Fiber 4g fiber), Protein 16g protein. Diabetic Exchanges
LINGUINE WITH WHITE CLAM SAUCE II
A light clam sauce served over linguini noodles. Healthy, too!
Provided by Karena
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Yield 5
Number Of Ingredients 8
Steps:
- In a large pot with boiling salted water cook linguini pasta until al dente. Drain.
- In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through.
- Toss cooked and drained linguini pasta with the clam sauce and serve warm.
Nutrition Facts : Calories 545.2 calories, Carbohydrate 56.9 g, Cholesterol 90 mg, Fat 15.1 g, Fiber 2.7 g, Protein 43.6 g, SaturatedFat 2.1 g, Sodium 392.3 mg, Sugar 2.4 g
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