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 FETA
Roasted eggplant and red bell peppers are a great match for feta cheese in this main course pasta dish. Add 1 or 2 tablespoons chopped basil leaves to the finished pasta, if desired.
Time 1h25m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Arrange eggplant on a lightly oiled baking sheet in a single layer and roast until tender and lightly browned, about 30 minutes.
- Bring a large pot of salted water to a boil over high heat.
- Cook pasta according to directions on package. Drain and reserve.
- Meanwhile, heat oil in a large pan over low heat.
- Add garlic, cover and cook gently until the oil is fragrant, about 20 minutes. Take care that the garlic does not brown.
- Remove garlic from the pot and discard.
- Increase the heat to medium, and add the chard stems.
- Cook until tender, about 8 minutes.
- Add chard leaves, cover, and cook until tender, about 4 minutes.
- Add red peppers and reserved eggplant, and stir to combine.
- Remove from the heat, and add the cooked and drained pasta, cheese, pepper, thyme and rosemary. Toss gently to combine.
Nutrition Facts : Calories 530 calories, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 35 milligrams, Sodium 570 milligrams, Carbohydrate 68 grams, Protein 18 grams
FUSILLI WITH ROASTED RED PEPPERS, FETA, AND HERB DRESSING
Steps:
- For dressing: Place all ingredients in a jar. Close lid tightly and shake until blended.
- In a large pot of lightly salted water, cook pasta according to package directions. While pasta is cooking, soak red onion in ice water to mellow its flavor. Drain cooked pasta and place in a large bowl. Drain onions and pat dry, add to pasta, Add dressing, olives, peppers and feta to warm pasta and toss. Serve at room temperature.
FUSILLI WITH FETA & LEMON CAPER PESTO
Excerpted from Cooking New American by the Editors of Fine Cooking. Cooking Right: Thin the pesto with a little of the reserved pasta water; you probably won't need to use all of the water.
Provided by - Carla -
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of the cooking water before draining the pasta, and don't wash the pot. Meanwhile, put the wet spinach in a large skillet over medium heat. Add a dash of salt, cover, and cook for 3 to 4 minutes. Remove the pan from the heat, but keep the lid on.
- Put the garlic, anchovies, capers, lemon zest, 2 tablespoons feta, parsley, basil, lemon juice, olive oil, salt, and pepper in a blender and blend until the pesto is creamy.
- Thin the pesto with a little of the reserved pasta water to get the consistency of runny cream.
- Return the pasta to its pot; add the spinach and the pesto, stirring very well to coat the pasta.
- Stir in the 2/3 cup crumbled feta and serve.
Nutrition Facts : Calories 448.2, Fat 22.2, SaturatedFat 7.2, Cholesterol 31.9, Sodium 588.9, Carbohydrate 48, Fiber 3.9, Sugar 2.9, Protein 15.5
SOUTHWEST FUSILLI WITH TOMATOES, GARLIC AND CHILIES
Categories Garlic Pasta Tomato Vegetable Appetizer Father's Day Summer Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- Prepare tomatoes:
- Bring medium pot of water to boil. Fill medium bowl with cold water and place on work surface close to pot. Cut shallow X through skin at bottom of tomatoes. Working in batches, add tomatoes to boiling water and cook 30 seconds to blanch. Using slotted spoon, transfer each batch of tomatoes to cold water to cool quickly
- Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes. Using same knife, make neat sone-shaped incision around core at stem end of each tomato; remove cores. Cut tomatoes in half crosswise; squeeze out seeds. Cut tomatoes into small dice and place in large bowl. Season with salt.
- Make fresh tomato sauce:
- Heat oil in heavy medium skillet over high heat. Add garlic and sauté just until fragrant, about 30 seconds. Pour garlic oil over tomatoes and toss to blend. Mix in cilantro, onion, lime juice, chilies, tomato paste and chili powder. (Can be prepared 2 hours ahead. Let stand at room temperature.)
- Make pasta:
- Cook fusilli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain fusilli well. Add fusilli and half of cheese to tomato sauce; toss to blend. Season pasta to taste with salt and pepper. Transfer past to large shallow serving bowl. Sprinkle with remaining cheese. Garnish with chopped cilantro and serve.
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- Bring a large pot of water to a boil, salt the water and cook the pasta according to the package's instructions. Drain and keep warm.
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- Heat the olive oil in a large pan. Fry the chicken cubes all around until golden. Add the spring onions and continue cooking for about 2 minutes. Check if the chicken is cooked through. Add the cheese and about half of the chives. Add salt and pepper to taste.
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