FARFALLE WITH PROSCIUTTO, SPINACH, PINE NUTS AND RAISINS
Make and share this Farfalle With Prosciutto, Spinach, Pine Nuts and Raisins recipe from Food.com.
Provided by DianeH
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Plump raisins by soaking in boiling water (off the heat), about 10 minutes, then drain.
- Heat oil in large skillet over medium heat. Add garlic and cook,stirring, for 1 minute. Add spinach and cook, stirring for about 2 minutes or until just wilted.
- Cook Farfalle as directed on package and drain. Toss with pine nuts, raisins, garlic, spinach and prosciutto. Add parmesan cheese. Add salt and pepper to taste.
Nutrition Facts : Calories 886.6, Fat 43, SaturatedFat 6.4, Cholesterol 7.3, Sodium 193.2, Carbohydrate 105.7, Fiber 6.6, Sugar 13.8, Protein 23.2
FARFALLE WITH PIGNOLE, PROSCIUTTO, AND SPINACH
Provided by Food Network
Categories main-dish
Time 35m
Yield about 4 servings
Number Of Ingredients 10
Steps:
- Toast pignole nuts in small frying pan. Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic. Add spinach and stir, cooking until wilted.
- Cook farfalle according to package directions. When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese.
FARFALLE WITH PROSCIUTTO AND RAISINS RECIPE
Made with spinach and pine nuts, this farfalle with prosciutto dish makes a salty and hearty dish that has sweet hints from raisins.
Provided by Courtney Watson
Categories Pasta Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, for about 5 minutes until golden brown. Or toast them in a 350 degrees F oven for 5 to 10 minutes.
- Combine the raisins and the boiling water. Let stand for about 10 minutes until plump. Drain.
- In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Stir in the spinach and cook, stirring, for about 2 minutes until just wilted.
- In a large pot of boiling, salted water, cook the farfalle for about 15 minutes until just done. Drain. Toss with the pine nuts, raisins, spinach mixture, prosciutto, salt, pepper, and Parmesan.
- Serve and enjoy.
Nutrition Facts : Carbohydrate 106.81g, Cholesterol 45.12mg, Fat 52.61g, Fiber 6.67g, Protein 41.18g, SaturatedFat 11.82g, ServingSize 4.00, Sodium 1,343.26mg, Sugar 0.00, UnsaturatedFat 26.96g
BAKED FARFALLE WITH PROSCIUTTO AND MUSHROOMS
This delicious baked pasta dish can also be made with pancetta, which is much cheaper than prosciutto and just as tasty.
Provided by Irmgard
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, heat the oil over medium-high heat and saute the prosciutto until golden, about 5 minutes.
- Add the onion, garlic, mushrooms, basil, pepper and salt.
- Saute until the mushrooms are golden, about 8 minutes.
- Add the wine and boil until almost no liquid remains, about 1 minute.
- Add the tomatoes, breaking up with a spoon.
- Stir in the tomato paste and bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Add the cream and simmer until thickened, about 5 minutes.
- In a large saucepan of boiling salted water, cook the farfalle until tender but firm, about 10 minutes.
- Drain and return to the pot.
- Add the sauce and parsley and toss to coat.
- Transfer to a 10-cup oval baking dish.
- Sprinkle with the Parmesan cheese.
- Bake in a 375 degree F oven until bubbly, about 30 minutes.
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