FARFALLE WITH FRESH HERBS AND GOAT CHEESE
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain.
- Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives.
- Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil.
- Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives.
FARFALLE WITH SPINACH AND RICOTTA
Totally delicious vegetarian pasta recipe!
Provided by RecipeGirl.com
Categories Main Course
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- Meanwhile, in a large skillet, heat the oil over medium heat until hot. Add the bell pepper and cook, stirring until tender -about 5 minutes. Stir in the garlic and cook until tender -about 2 minutes.
- Stir in the spinach, nutmeg, salt and pepper. Cook, stirring until the spinach has wilted. Stir in the ricotta and milk and cook until the sauce is creamy and heated through (about 4 minutes).
- Transfer the spinach sauce to a large bowl. Add the hot cooked pasta and basil. Toss well to combine. Spoon into individual bowls and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 482 kcal, Carbohydrate 75 g, Protein 23 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 182 mg, Fiber 6 g, Sugar 5 g
FARFALLE WITH RICOTTA CHEESE
Steps:
- In a large salted pan of boiling water add the frozen peas and bring to a boil again. Add the pasta and cook according to the package instructions. In a large bowl mix together: egg, ricotta cheese, Parmiggiano Reggiano cheese, salt and pepper until a nice cream is formed. Drain the pasta and add it to the cheese mixture. Mix well and serve hot with extra Parmiggiano cheese over.
ONE-POT FARFALLE PRIMAVERA
Creamy and packed with green veggies-this one-pot pasta is super-easy to make.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook, stirring until softened, about 1 minute. Add the pasta, 1 teaspoon salt and 3 cups water and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, 4 minutes. Stir in the asparagus and broccoli and cook, stirring, until bright green and almost crisp-tender, about 3 minutes. Add the peas and cook 2 minutes longer, stirring. Reduce the heat to low and stir in the cream cheese, cream, basil, lemon zest and 1 1/2 teaspoons salt until the cream cheese is completely melted. Divide among 4 bowls. Serve with additional basil.
FARFALLE WITH BABY SPINACH, WALNUTS, AND RICOTTA
Categories Leafy Green Pasta Vegetarian Quick & Easy Lunch Parmesan Ricotta Walnut Spinach Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over medium heat. Add walnuts and sauté until slightly darkened, about 5 minutes. Using slotted spoon, transfer nuts to small bowl; set aside. Add sun-dried tomatoes, garlic, and crushed red pepper to same skillet. Sauté until garlic is golden, about 3 minutes. Add spinach in 3 batches and cook until wilted, about 10 minutes total.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3 tablespoons cooking liquid. Transfer reserved cooking liquid to large bowl; whisk in ricotta. Add walnuts, spinach mixture, and pasta; toss to combine. Season with salt and pepper. Serve, passing Parmesan cheese separately.
FARFALLE WITH CHICKEN, RICOTTA, SPINACH, AND PLUM TOMATOES
Make and share this Farfalle With Chicken, Ricotta, Spinach, and Plum Tomatoes recipe from Food.com.
Provided by Brookelynne26
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions.
- While pasta is cooking, heat the oil in a saute pan over medium heat. Add the garlic and shallot and saute for 2 minutes. Add the chicken, wine, and tomatoes. Simmer for 5 minutes.
- Add the drained cooked pasta, spinach, ricotta, and cream. Season with salt and pepper and garnish with Parmesan.
Nutrition Facts : Calories 670.7, Fat 17.9, SaturatedFat 7, Cholesterol 54.1, Sodium 134.8, Carbohydrate 91.3, Fiber 4.4, Sugar 4.2, Protein 24.2
FARFALLE WITH CHICKEN, MUSHROOMS, SPINACH AND RICOTTA CHEESE
This is a nice light pasta - the sauce isn't heavy (or, really, very saucy at all) and the ricotta makes it just a touch creamy. It's also quite healthy. This is one of those recipes that can be made quickly with what you have in the kitchen! Instead of overdoing the pasta - we used whole wheat pasta & bulked it up with veggies and lean chicken breast. The finished dish is very eye appealing and tastes marvelous! ellysaysopa.com. :)
Provided by Manami
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil.
- Add salt, and then add the farfalle.
- Cook until al dente.
- Meanwhile, heat a large, heavy-bottomed pan over medium heat and add the oil.
- Sprinkle the chicken with salt and pepper and, once the oil is hot, add the chicken to the pan; brown on all sides, and then add the onions and cook for a minute or two.
- Stir in the mushrooms, garlic, and some salt and pepper.
- Sauté until all vegetables are tender.
- Increase the heat to medium high and add the vermouth.
- Cook until almost all the liquid has evaporated, and then stir in the diced tomatoes (and a few tablespoons of juice), red pepper flakes, parsley, oregano, basil, and salt & pepper to taste.
- Bring to a simmer and then reduce heat to medium-low, simmering until the flavors have developed (and chicken has cooked through).
- Add the spinach and cook until wilted down, about 2-3 minutes.
- Season to taste.
- Add the pasta to the sauce and stir to coat.
- Off the heat, stir in the ricotta cheese.
Nutrition Facts : Calories 529.9, Fat 15.3, SaturatedFat 3.7, Cholesterol 72.6, Sodium 527.9, Carbohydrate 63.9, Fiber 6.4, Sugar 11.3, Protein 35.4
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