CAVATAPPI PASTA
A delicious pasta salad that works as a main meal or side dish.
Provided by The Gracious Pantry
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Fill a large pot with water. To the pot, add 1 tbsp. salt and set to boil. Cook the pasta to package directions using the salt water.While it cooks, you'll want to slice and sauté your sausages in a bit of oil.
- Once the pasta is fully cooked (do not overcook!), strain it well and transfer to a large mixing bowl
- To the pasta add the onions.
- Add cooked and sliced sausages to the pasta.
- Add the chopped fresh herbs next.
- Now add the chopped bell peppers.
- Lastly, the halved cherry or grape tomatoes.
- For the dressing, combine the oil and vinegar.
- Add garlic powder.
- Stir in Italian seasoning.
- Add salt.
- Lastly, stir in ground black pepper.
- Stir well to combine.
- Pour the dressing over the pasta.
- Toss to coat everything in the dressing.
- Serve garnished with parmesan cheese if you so wish.
Nutrition Facts : Calories 326 kcal, Carbohydrate 22 g, Protein 8 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 304 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CREAMY PESTO CAVATAPPI
An easy creamy pesto sauce cuts the prep for this cavatappi pasta dish to a mere 15 minutes. Top with Parmesan and enjoy at your newfound leisure.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 4 servings, 1-1/3 cups each
Number Of Ingredients 6
Steps:
- Cook mushrooms in large nonstick skillet sprayed with cooking spray on medium heat 7 to 8 min. or until tender.
- Add cream cheese spread and pesto; cook and stir 2 min.
- Stir in pasta and tomatoes; top with Parmesan.
Nutrition Facts : Calories 400, Fat 21 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
CREAMY CAVATAPPI PASTA
Cavatappi pasta is corkscrew shaped and great with creamy sauces. Serve it with a creamy white sauce, spinach, and sundried tomatoes for an easy dinner! (For a vegan option, use 4 cups Vegan Alfredo Sauce instead of the cauliflower sauce.)
Provided by Sonja Overhiser
Categories Main Dish
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Mince the garlic. Chop the cauliflower.
- Heat the butter in a large pot over medium heat. Add the cauliflower and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, garlic powder, oregano, and 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
- Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). When the pasta is just about al dente, add spinach to pasta water in last 45 seconds (it only needs this long to cook). Then drain the pasta and spinach and return to the pot.
- When the cauliflower is cooked (in Step 3), carefully transfer the hot cauliflower and broth mixture to a blender. Blend on high until a smooth sauce forms. Add 1/2 cup Parmesan cheese and an additional 1/2 teaspoon kosher salt, and blend again.
- Once the pasta is done, pour in the cauliflower sauce. Add the chopped sundried tomatoes, the additional 1/4 cup Parmesan cheese, and red pepper flakes (if using). Taste and if desired add salt or fresh ground pepper. Top with parsley and serve. Store leftovers refrigerated (see reheating instructions above.
Nutrition Facts : Calories 323 calories, Sugar 3.5 g, Sodium 301.1 mg, Fat 8.1 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 49.7 g, Fiber 7 g, Protein 11.1 g, Cholesterol 20.7 mg
PESTO CAVATAPPI
Delicious, easy pesto cavatappi recipe. Perfect for busy weeknights.
Provided by andmee
Categories Pesto Pasta
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well.
- Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and cook until heated through and some liquid has been released, about 5 minutes. Stir in wine and cream; bring to a boil. Reduce heat to medium and cook until sauce has thickened slightly, about 2 minutes.
- Add pesto and stir until heated through, about 2 minutes. Add drained pasta and toss until combined. Transfer to a serving dish and garnish with Parmesan cheese.
Nutrition Facts : Calories 458 calories, Carbohydrate 45.4 g, Cholesterol 29 mg, Fat 22.3 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 7.7 g, Sodium 398 mg, Sugar 3 g
CAVATAPPI AND GOAT CHEESE
Make and share this Cavatappi and Goat Cheese recipe from Food.com.
Provided by Sharon123
Categories < 60 Mins
Time 45m
Yield 4-6
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions(10-11 minutes). Drain.
- Heat oil in saucepan. Add onions and cook slowly until golden and caramelized, about 20-25 minutes. Stir occasionally.
- To toast walnuts, place in a separate preheated skillet(preferably non-stick) and saute for a few minutes.
- Combine goat cheese and milk in a small bowl and mix until well blended. Set aside.
- Add garlic to onion in skillet, cook until softened, about 3 minutes. Add wine, sage, salt and black pepper. Cook until liquid has evaporated.
- Remove from heat; add pasta and goat cheese mixture, stirring to melt cheese. Sprinkle with walnuts. Enjoy!
- Refrigerate any leftovers.
CARRABBA'S CAVATAPPI AMATRICIANA (SIDE DISH PASTA)
This is an approximate verision of Carrabba's. This is served in the restaurant as a side dish but would be just fine as a main dish when pancetta is added in. Cavatappi pasta is a short tubed corkscrew or S-shaped pasta. It can be hard to find but I was able to find it called "Twists" by the pasta brand DaVinci (blue bag).
Provided by SoupHound
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook cavatappi according to package directions; drain.
- Saute onions, garlic, and red pepper flakes in olive oil over medium heat till onions are soft and translucent.
- Add white wine and cook till nearly evaporated.
- Stir in tomatoes with their juice till slightly thickened (3-5 minutes).
- Taste, and add salt and pepper as desired.
- Mix into cooked cavatappi.
- Toss with cheese.
- Add cooked pancetta (optional).
Nutrition Facts : Calories 427.7, Fat 14.7, SaturatedFat 2.1, Sodium 292.4, Carbohydrate 57.9, Fiber 4.9, Sugar 9.2, Protein 9.8
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