BAKED PASTA WITH ASPARAGUS, LEMON, AND MASCARPONE
Make and share this Baked Pasta With Asparagus, Lemon, and Mascarpone recipe from Food.com.
Provided by chia2160
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 450°F.
- Spray a 9x13 pan with cooking spray.
- Heat a large pot of water to boil.
- Add asparagus and cook 2 minutes, remove with a slotted spoon and run under cold water to stop cooking process, drain well.
- Add fettuccine to boiling water and cook until al dente, about 10 minutes.
- While fettuccine is cooking, heat oil in a skillet, add scallions and saute 1 minute.
- Add asparagus, saute 1 minute.
- Remove from heat and add half the zest, lemon juice, thyme, salt, pepper; mix well; set aside.
- In a saucepan melt butter, add flour and mix well.
- Whisk in milk and stir until boiling, lower heat and cook until thickened.
- Remove from heat and stir in mascapone, remaining zest and 1/2 cup parmigiano-reggiano, whisking until smooth.
- Season with allspice, cayenne, salt and pepper.
- Mix remaining cheese, breadcrumbs, salt, pepper in a small bowl.
- For assembly:.
- Drain the cooked fettucine and return to pot.
- Stir in asparagus mixture, cheese sauce, toasted nuts and mix well.
- Pour into prepared pan, top with breadcrumb mixture.
- Bake uncovered 15-20 minutes until bubbling and golden; serve.
Nutrition Facts : Calories 807.7, Fat 33.3, SaturatedFat 9.2, Cholesterol 113.5, Sodium 610.2, Carbohydrate 99.7, Fiber 8.2, Sugar 6.8, Protein 34.2
CREAMY FETTUCCINE WITH ASPARAGUS
Toasted pine nuts add crunch to this combo of fettuccine and asparagus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
- In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions, adding asparagus during last 5 minutes of cooking. Reserve 1 cup of pasta water; drain.
- Return pasta, asparagus, and reserved pasta water to the pot. Toss with goat cheese, mustard, dill, and toasted pine nuts. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 496 g, Fat 13 g, Fiber 7 g, Protein 25 g
FRESH FETTUCCINE WITH ASPARAGUS, LEMON, PINE NUTS & MASCARPONE
Steps:
- Heat the oven to 450°F. Lightly coat a large, shallow baking dish with olive oil. Blanch asparagus for 2 minutes then cool and dry. Keep the water boiling for the pasta. In a large skillet, heat the olive oil over medium heat. Add the scallions; sauté 1 minute to soften. Add the asparagus and sauté briefly, about 1 minute. Take the skillet off the heat and add half the zest, the lemon juice, thyme, salt, and pepper; mix well and reserve. In a medium saucepan, heat the butter and flour over medium heat, whisking until smooth. Cook for 1 minute, whisking constantly, to cook away the raw taste of the flour. Add the milk and cook, whisking until it comes to a boil. Lower the heat a bit and cook until smooth and lightly thickened (about the consistency of heavy cream), 3 or 4 minutes. (To make a béchamel, stir milk into a butter and flour roux. A thin sauce is what you're after. Cook it until it has the consistency of heavy cream.) Turn off the heat and add the mascarpone, the remaining lemon zest, and 1/2 cup of the Grana Padano, whisking until the mixture is fairly smooth Season with the cayenne, allspice, and more salt and pepper. In a small bowl, combine the breadcrumbs and the remaining Grana Padano. Season with salt and pepper and add a drizzle of olive oil. Mix well. Return the cooking water to a full boil and cook the fettuccine, leaving it slightly underdone. Drain well. Return the fettuccine to the cooking pot. Add the mascarpone sauce, the pine nuts, and the asparagus with all its juices. Toss and taste for seasoning. Pour into the baking dish and sprinkle the breadcrumb mixture evenly over the top. Bake uncovered until bubbling and golden, 15 to 20 minutes. Serve right away.
FETTUCCINE WITH ASPARAGUS, LEMON, PINE NUTS & MASCARPONE
Make and share this Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone recipe from Food.com.
Provided by susie cooks
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oven to 400F or 450°F (Note the slightly higher oven temperature when baking fresh egg pasta.) Lightly coat a large, shallow baking dish with olive oil.
- Bring a large pot of salted water to a boil.
- Add the asparagus and blanch until tender but with a slight bite left to it, about 2 minute Scoop it from the water with a large slotted spoon, set it in a colander, and run it under cold water to preserve its green color.
- Drain well.
- Keep the water boiling for the pasta.
- In a large skillet, heat the olive oil over medium heat.
- Add the scallions; sauté 1 minute to soften.
- Add the asparagus and sauté briefly, about 1 minute Take the skillet off the heat and add half the zest, the lemon juice, thyme, salt, and pepper; mix well and reserve.
- In a medium saucepan, heat the butter and flour over medium heat, whisking until smooth.
- Cook for 1 min.
- ,whisking constantly, to cook away the raw taste of the flour.
- Add the milk and cook, whisking all the while, until it comes to a boil.
- Lower the heat a bit and cook until smooth and lightly thickened (about the consistency of heavy cream), 3 or 4 minute.
- Turn off the heat and add the mascarpone, the remaining lemon zest, and 1/2 cup of the grana padano, whisking until the mixture is fairly smooth (there will be a slight grainy texture from the cheese).
- Season with the cayenne, allspice, and more salt and pepper.
- In a small bowl, combine the breadcrumbs and the remaining grana padano.
- Season with salt and pepper and add a drizzle of olive oil.
- Mix well.
- Return the cooking water to a full boil and cook the fettuccine, leaving it slightly underdone.
- Drain well.
- Return the fettuccine to the cooking pot.
- Add the mascarpone sauce, the pine nuts, and the asparagus with all its juices.
- Toss and taste for seasoning.
- Pour into the baking dish and sprinkle the breadcrumb mixture evenly over the top.
- Bake uncovered until bubbling and golden, 15 to 20 minute Serve right away.
Nutrition Facts : Calories 713, Fat 27.5, SaturatedFat 5.5, Cholesterol 96.8, Sodium 241.7, Carbohydrate 95.9, Fiber 7, Sugar 8.9, Protein 26.1
ROASTED GREEN BEANS WITH LEMON, PINE NUTS & PARMIGIANO
Make and share this Roasted Green Beans With Lemon, Pine Nuts & Parmigiano recipe from Food.com.
Provided by Dona England
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Position oven racks in the top and bottom third of the oven.
- Heat oven to 450°F.
- Put the beans in a large bowl.
- Peel the garlic, quarter each clove lengthwise and add them to the green beans.
- Toss the beans and garlic with 1/4 cup of the olive oil, 1 Tbs lemon zest, 1 tsp salt, and 1/2 tsp pepper.
- Spread the beans on a rimmed baking sheet and roast in the top third of the oven for 10 minutes. Stir the beans and garlic with a spatula for more even cooking and coloring.
- Continue roasting until the beans and garlic pieces are lightly browned and tender throughout, another 10 - 15 minutes.
- Meanwhile, spread the pine nuts on a rimmed baking sheet and toast in the bottom third of the oven until just golden, about 5 minutes.
- Transfer the beans to a small serving platter or shallow bowl and dress with the lemon juice and the remaining 2 T. olive oil.
- Toss gently to coat and season to taste with salt and pepper.
- Sprinkle on the toasted pine nuts, remaining 1/2 Tbs lemon zest, the parmesan cheese and the parsley.
- Serve hot or at room temperature.
Nutrition Facts : Calories 223.8, Fat 20.1, SaturatedFat 3, Cholesterol 3.7, Sodium 70.6, Carbohydrate 9.4, Fiber 2.9, Sugar 3.4, Protein 4.6
SPINACH AND MASCARPONE FETTUCCINE
Make and share this Spinach and Mascarpone Fettuccine recipe from Food.com.
Provided by Brookelynne26
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions and reserve some of the cooking water.
- Heat a medium skillet over medium heat. Add olive oil, butter, garlic and nutmeg. Once the butter has melted add the spinach. Cook for 5 minutes, or until wilted. Season the spinach with salt and pepper to taste.
- Add the cream, mascarpone and a ladle full of cooking water to the skillet. Simmer and then add more salt and pepper if needed.
- Stir the drained pasta into the spinach sauce. Add the parmesan and toss to coat. Add more cooking water if needed, making sure the sauce is a silky consistency. Check once more for seasoning and serve.
Nutrition Facts : Calories 530.9, Fat 21.1, SaturatedFat 10.1, Cholesterol 134.2, Sodium 236.6, Carbohydrate 67.7, Fiber 2.4, Sugar 0.6, Protein 19.1
FETTUCCINI WITH ASPARAGUS, LEMON, PINE NUTS & MASCARPONE
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 450F. (Note the slightly higher oven temperature I use when baking fresh egg pasta.) Lightly coat a large, shallow baking dish with olive oil. Bring a large pot of salted water to a boil. Add the asparagus and blanch until tender but with a slight bite to it, about 2min. Scoop it from the water with a large slotted spoon, set it in a colander, and run it under cold water to preserve its green color. Drtain well. Keep the water boiling for the pasta. In a large skillet, heat the olive oil over medium heat. Add the scallions; sautee for 2min. to soften. Add the asparagus and saute briefly, about 1 min. Take the skillet of the heat and add half the zest, the lemon juice, thyme, salt, and pepper; mix well and reserve. In a medium saucepan, heat the butter and flour over medium heat, whisking until smoooth. Cook for 1 min., whisking constantly, to cook away the raw taste of the flour. Add the milk and cook, whisking all the while, until it comes to a boil. Lower the heat a bit and cook until smooth and lightly thickened (about the consistancy of heavy cream), 3 or 4 min. Turn off the heat, add the mascarpone, the remaining lemon zest, add half a cup of grated grana padano, whisking until the mixture is fairly smooth (there will be a slight grainy texture from the cheese). Season with cayenne, allspice and more salt and pepper. In a small bowl, combine the breadcrumbs and the remaining grana padano. Season with salt and pepper. Return the cooking water to a full boil and cook the fettuccini, leaving it slightly underdone. Drain awell. Return the fettuccini to the cooking pot. Add the mascarpone sauce, the pine nuts and the asparagus with all its juices. Toss and taste for seasoning. Pour ito the baking dish and sprinkle the breadcrumbs mixture evenly over the top. Bake uncovered until bubbling and golden, 15 to 20 mim. Serve right away.
FARFALLE WITH MASCARPONE, ASPARAGUS, AND HAZELNUTS
Categories Pasta Roast Vegetarian Parmesan Asparagus Hazelnut Chive Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Line rimmed baking sheet with aluminum foil. Place asparagus on prepared sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat; spread in single layer. Roast until asparagus is tender, about 10 minutes. (Can be prepared 2 hours ahead; let stand at room temperature.)
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking water. Return pasta to pot. Stir in mascarpone, grated Parmesan cheese, and asparagus. Toss over medium-low heat until pasta is coated with sauce and mixture is heated through, adding reserved pasta water by 1/4 cupfuls if dry, about 3 minutes.
- Mound pasta in large shallow serving bowl. Sprinkle with hazelnuts, chives, and Parmesan cheese shavings.
- *Italian cream cheese; can be found at Italian markets and some supermarkets.
FETTUCCINE WITH ASPARAGUS
Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to boil.
- Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
- Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
- Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
- Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 11 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 350 milligrams, Sugar 1 gram, TransFat 0 grams
GEMELLI WITH ASPARAGUS AND PINE NUTS
This recipe is from Vegan Italiano. "Gemelli is a short braided pasta, ideal for tossing with inch-long asparagus, but any tubular variety--penne is a good choice--will work in this appealing springtime recipe."
Provided by Eat Your Vegetables
Categories One Dish Meal
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Heat a medium nonstick skillet over medium heat. Add the pine nuts and cook, stirring constantly, until fragrant and lightly browned, about 3 minutes. Immediately remove from skillet and transfer to a small bowl; set aside.
- Return the skillet to medium heat and add the oil. Add the asparagus and garlic and cook, stirring often, until the asparagus is slightly tender, 4-5 minutes.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the pot.
- Add the asparagus and garlic mixture, reserved pine nuts, lemon juice, salt and lemon-pepper seasoning; toss gently to combine, serve at once.
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