FUSILLI WITH ASPARAGUS AND BACON
Steps:
- Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until browned and crisp, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet, then add oil and onion to skillet and cook, stirring occasionally, until onion is golden, about 4 minutes.
- Add asparagus and sauté, stirring, until crisp-tender, 4 to 5 minutes. Season with salt and pepper.
- While onion is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander.
- Return pasta to pot along with asparagus mixture, 1/2 cup pasta cooking water, and cheese. Add remaining 1/2 cup cooking water to skillet and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add to pasta and toss over moderately low heat until combined well, about 30 seconds.
- Serve pasta sprinkled with bacon and with additional cheese on the side.
FUSILLI WITH SPINACH AND ASIAGO CHEESE
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
- Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
- Transfer the pasta to a serving plate and serve.
FUSILLI WITH SHRIMP AND ARUGULA
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
- Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.
CHUNKY VEGETABLES WITH FUSILLI
Party on, pasta! Festive fusilli, tossed with roma (plum) tomatoes, garlic, chili peppers, olives and herbs, makes a dish just right for a casual get-together.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- In 6-quart Dutch oven, cook pasta as directed on package; drain and set aside.
- In Dutch oven, heat oil over medium-high heat. Add capers and garlic; cook, stirring frequently, until garlic is golden. Stir in tomatoes and chili. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
- Stir in pasta, olives, oregano and basil. Cover; simmer 10 minutes. Serve with pepper.
Nutrition Facts : Calories 435, Carbohydrate 73 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 800 mg
FUSILLI WITH BACON
A quick and easy meal best prepared as required.Cooking time given does not include the cooking of the pasta.You could add more cream or sub it with stock or a tomato based pasta sauce.
Provided by katew
Categories Kid Friendly
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta until al dente. Cover and set aside.
- Cook bacon, onion and garlic in frypan. Cook until bacon is crispy.
- Stir in cream, peas and parsley. Simmer uncovered for 4 minutes.
- Add cream mixture to pasta. Stir over heat till combined and warmed through. Season to taste.
Nutrition Facts : Calories 735.3, Fat 26.1, SaturatedFat 12.4, Cholesterol 65.2, Sodium 252.3, Carbohydrate 101.9, Fiber 5.8, Sugar 5, Protein 22
FUSILLI WITH SPINACH AND ASIAGO CHEESE
Another GREAT side from Giada. The kids and I even eat this as a main dish when my husband is out of town. My VERY picky 2 and 4 year old devour this. Super easy, super healthy! I usually double the amount of tomatoes and the amount of spinach since it's seems like too much pasta and not enough veggies when made as stated. Wonderful!
Provided by RedVinoGirl
Categories Toddler Friendly
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
- Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
- Transfer the pasta to a serving plate and serve.
Nutrition Facts : Calories 624.7, Fat 19.2, SaturatedFat 4.4, Cholesterol 11, Sodium 837.1, Carbohydrate 90.9, Fiber 6, Sugar 3.9, Protein 22.3
FUSILLI WITH BASIL, MINT, SPINACH AND RICOTTA SAUCE
Provided by Molly O'Neill
Categories dinner, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Meanwhile, combine the basil, mint, spinach, Parmesan, butter, garlic, salt and pepper in the bowl of a food processor and process until fairly smooth. Add the ricotta and pulse until combined. When the pasta is tender, drain, reserving 1 tablespoon of the water it cooked in. Transfer the hot pasta to a bowl and toss with the herb-and-ricotta mixture and the reserved tablespoon of cooking water. Sprinkle the pasta with the bacon and serve immediately with freshly ground black pepper on the side.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 6 grams, Carbohydrate 89 grams, Fat 17 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 10 grams, Sodium 488 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS LEMON PASTA
Categories Milk/Cream Pasta Steam Vegetarian Lemon Asparagus Spring Boil Gourmet
Yield Serves 4 as an entrée
Number Of Ingredients 9
Steps:
- In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
- Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
- Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.
- Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
CREAMY PASTA WITH BACON AND RED CABBAGE
Smoky bacon and cabbage are a classic Eastern European combination, but tossing them with pasta and a bit of cream takes them in a heartier direction. Use a short, curvy shape, such as cavatappi or fusilli, that can catch the silky sauce in its crooks. Red cabbage is called for here, but regular green or Savoy cabbage would also work well. Top any leftovers with a fried egg and, of course, extra grated cheese.
Provided by Colu Henry
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cook the pasta in a large pot of well-salted boiling water (2 heaping tablespoons kosher salt to about 7 quarts water) according to package instructions until it's just short of al dente. Reserve 1 cup pasta water, and drain.
- Meanwhile, heat the olive oil over medium heat in a 12-inch skillet, preferably with sides. Add the bacon and cook until crisp, about 5 to 6 minutes, then remove with a slotted spoon and set aside on a plate lined with paper towels.
- Add the onion to the pan, toss to coat in the rendered bacon fat and cook until translucent, about 1 to 2 minutes. Add the cabbage, toss to combine and cook until the cabbage is tender but maintains its vibrant color, about 3 to 5 minutes more. Season with salt and pepper.
- Turn the heat to low and add the pasta to the skillet along with the bacon, heavy cream and grated cheese tossing to coat until the pasta is glossy with sauce and it thickens slightly, about 1 to 2 minutes. If you want the pasta saucier, add in 1/4 to 1 cup pasta water and toss until the desired consistency is reached. Top with the mixed herbs and pass grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 664, UnsaturatedFat 19 grams, Carbohydrate 65 grams, Fat 37 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 16 grams, Sodium 561 milligrams, Sugar 7 grams, TransFat 0 grams
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