CAMPANELLE PASTA WITH PARSLEY BUTTER
Categories Herb Pasta Side Quick & Easy Winter Boil Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- For parsley butter:
- Finely chop parsley, lemon peel, and garlic in processor. Add butter and process until well blended. Season parsley butter to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
- For pasta:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer pasta to large serving bowl. Add half of parsley butter (about 1/3 cup) to pasta (reserve remainder for Broccoli Rabe with Parsley Butter ); toss to coat. Season to taste with salt and pepper.
CAMPANELLE WITH FRESH PUTTANESCA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to boil. Salt it heavily. Add the pasta and cook for 2 minutes less than directed by the package, about 5 minutes. Drain well reserving 1/2 cup of the pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet. Season the salmon evenly with 1/4 teaspoon salt and add to the hot skillet. Cook, undisturbed, until golden brown on the first side, 2 to 3 minutes. Add the onion and garlic and cook, stirring often, for another minute. Add the tomatoes and sprinkle with the remaining 1/4 teaspoon salt. Cook the tomatoes, stirring often, until they begin to soften, about 3 minutes. Reduce the heat to medium and deglaze with the white wine. Simmer for 2 minutes to reduce slightly. Add the olives, parsley and oregano. Stir to combine. Add the cooked pasta to the sauce and sprinkle the bare pasta with the Parmesan. Toss well to coat. Add 1/4 cup of the reserved pasta water and the remaining 1/4 cup of olive oil and toss to combine. Add more pasta water as needed to maintain a silky sauce. Serve with additional cheese and olive oil if desired.
CAMPANELLE PASTA SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 26m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
- In a 14-inch skillet, heat 1/4 cup oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the tuna to the skillet and, using a fork, break into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes. Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper, to taste. Transfer the pasta to a serving bowl and serve warm or at room temperature.
CAMPANELLE WITH SAUTEED MUSHROOMS AND THYME
Make and share this Campanelle With Sauteed Mushrooms and Thyme recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter and oil in 12-inch skillet over medium heat until butter has melted.
- Add shallots and 1/2 teaspoon salt and cook until softened, about 4 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in shiitakes, increase heat to med-high and cook for 2 minutes.
- Stir in cremini mushrooms and cook, stirring occasionally, until golden brown, about 8 minutes.
- Stir in thyme and cook 30 seconds.
- Transfer mixture to bowl and cover to keep warm.
- Add broth to now empty skillet and bring to a boil over high heat, scraping up any browned bits.
- Off heat, stir in cream and lemon juice.
- Season with salt and pepper to taste.
- Meanwhile, bring 4 quarts water to boil in a large pot.
- Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
- Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
- Add mushroom mixture, cream sauce, Parmesan, and parsley and cook over medium heat, tossing to combine, until pasta absorbs some sauce, 1-2 minutes.
- Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency; serve.
Nutrition Facts : Calories 510.4, Fat 20.1, SaturatedFat 9.6, Cholesterol 45.7, Sodium 181.8, Carbohydrate 66.1, Fiber 4, Sugar 4.2, Protein 17.7
SPAGHETTI WITH PARSLEY BUTTER SAUCE
Make and share this Spaghetti With Parsley Butter Sauce recipe from Food.com.
Provided by dicentra
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook spaghetti in plenty of boiling salted water. Drain.
- Melt butter. Stir in garlic and saute for 1 minute.
- Toss spaghetti with garlic butter and parsley.
Nutrition Facts : Calories 472.4, Fat 18.6, SaturatedFat 11.2, Cholesterol 45.8, Sodium 129.2, Carbohydrate 64.3, Fiber 2.9, Sugar 1.6, Protein 11.5
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CAMPANELLE PASTA WITH PARSLEY BUTTER RECIPE | BON APPéTIT
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- Finely chop parsley, lemon peel, and garlic in processor. Add butter and process until well blended. Season parsley butter to taste with salt and pepper. DO AHEAD Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer pasta to large serving bowl. Add half of parsley butter (about 1/3 cup) to pasta (reserve remainder for Broccoli Rabe with Parsley Butter (click for recipe); toss to coat. Season to taste with salt and pepper.
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