Campanelle With Spinach And Beans Food

CAMPANELLE WITH SPINACH AND BEANS

Steps:

• COMBINE the first six ingredients in a large bowl.
• COOK pasta according to package directions; drain and return to pot. Stir in spinach to wilt.
• ADD ingredients from large bowl to pasta and spinach; serve. Makes 4 to 6 servings.

CAMPANELLE PASTA SALAD

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 SPINACH & BACON

Steps:

• Cook pasta in Dutch oven or large deep skillet as directed on package, omitting salt.
• Meanwhile, cook and stir bacon in medium skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings. Whisk reserved drippings with dressing until blended.
• Drain pasta; return to pan. Add dressing mixture, bacon, spinach and cheese; mix lightly.

CAMPANELLE WITH SAUTEED MUSHROOMS AND THYME

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.

CAMPANELLE PASTA WITH SAUSAGE AND BEANS

Steps:

• Preheat oven to 400°F.
• Cut off and discard top of garlic head to expose cloves, then wrap head in foil and roast in middle of oven until cloves are tender, about 45 minutes. Open foil carefully and cool to warm. Squeeze garlic from skins into a small bowl, then mash to a paste with a fork.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausage, stirring and breaking up large pieces, until browned, about 4 minutes. Add sliced garlic, shallot, and red pepper flakes and cook, stirring occasionally, until shallot is pale golden, about 2 minutes. Stir in tomatoes, beans, garlic paste, and stock and simmer, uncovered, stirring occasionally, until slightly thickened and reduced by half, 15 to 20 minutes.
• Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Toss pasta with sausage mixture, parsley, basil, cheese, and salt to taste in a large bowl (or in pasta pot) until combined well. Serve with additional cheese, if desired.

CAMPANELLE PASTA WITH BURRATA CHEESE, SPINACH, LEMON, AND TOASTED ALMONDS

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and pepper, and serve.

CAMPANELLE WITH TOMATOES AND FETA

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat 3 tablespoons olive oil in heavy large skillet over high heat. Add green onions, garlic, and all tomatoes; sauté until tomatoes begin to soften and collapse, about 7 minutes. Sprinkle with salt and pepper.
• Drain pasta. Return to pot. Add tomato mixture, arugula, and remaining 3 tablespoons olive oil; toss until arugula begins to wilt. Season to taste with salt and pepper. Transfer pasta to plates. Sprinkle with feta cheese and serve.