CAVATELLI WITH GORGONZOLA AND CHERRY TOMATOES
Provided by Giada De Laurentiis
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2 minutes less than the package directions. Reserve 1 1/2 cups of pasta water, then drain well.
- Meanwhile, add the pancetta and olive oil to a large skillet over medium-high heat. Cook, stirring often with a wooden spoon, until the pancetta is crispy, about 8 minutes. Add the shallots and cook another minute until fragrant. Add the tomatoes and season with 1/8 teaspoon salt. Cook, stirring often, until the tomatoes begin to soften, about 4 minutes. Add the cavatelli to the skillet along with 1/2 cup of the pasta water. Scatter the Gorgonzola over the pasta and stir to combine. Continue to stir, adding pasta water as needed, until a light creamy sauce is formed. Add the spinach and toss to combine. Cook for another minute, until the spinach is just barely wilted. Serve hot.
CAVATELLI SALAD WITH ARTICHOKES AND GOAT CHEESE
Oustanding combination of vegetables, herbs and cheese; they complement each other perfectly. Would make a great vegetarian summer (or anytime) one-dish meal. I found this recipe on-line when searching for artichoke recipes (hey, you can never have too many good ones). Then I tweaked a little to improve it.
Provided by Kumquat the Cats fr
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of boiling water until al dente (or according to package directions). Drain in a colander and rinse under cold water.
- Whisk together oil and vinegar in a small bowl. Pour over pasta and toss to coat.
- Add tomatoes, artichokes, olives, green onions, garlic and basil. Toss to coat. Season generously with salt and pepper (or to taste).
- Add goat cheese and mix gently until melted. Serve immediately or at room temperature.
Nutrition Facts : Calories 555, Fat 17.4, SaturatedFat 8.7, Cholesterol 29.9, Sodium 1450, Carbohydrate 79, Fiber 11.8, Sugar 6.6, Protein 24.3
GREEN SALAD WITH GOAT CHEESE, ARTICHOKE HEARTS AND MIGAS
Yield Serves 10
Number Of Ingredients 11
Steps:
- Combine artichoke hearts, 6 tablespoons oil, 2 minced garlic cloves and 1 tablespoon oregano in medium bowl. Refrigerate at least 2 hours and up to 6 hours, tossing occasionally.
- Heat remaining 6 tablespoons oil in heavy large skillet over medium-high heat. Add prosciutto; stir 2 minutes. Add bread pieces; stir to coat with oil. Mix in remaining 2 garlic cloves and 2 tablespoons oregano. Reduce heat to medium-low; stir until bread pieces begin to brown and are crisp on edges, about 10 minutes. Remove from heat. Season with pepper; sprinkle lightly with salt.
- Place romaine, arugula, red onion and vinegar in large bowl. Add artichoke mixture; toss to blend. Season salad to taste with salt and pepper. Spoon bread mixture over center of salad. Sprinkle with goat cheese.
CAVATELLI SALAD WITH ARTICHOKES AND GOAT CHEESE
Categories Salad Pasta Tomato Side Picnic Vegetarian Lunch Buffet Goat Cheese Basil Artichoke Summer Chill Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water; drain well. Transfer to large bowl.
- Whisk oil and vinegar in small bowl to blend. Pour over pasta and toss to coat. Add tomatoes, artichokes, green onions, and basil; toss to coat. Season generously with salt and pepper. Cover and refrigerate pasta salad at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Mix goat cheese into salad. Serve cold or at room temperature.
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