Fusilli With Tomatoes Spinach And Prosciutto Food
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 FRESH POMODORO
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.
- Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.
- Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.
- Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.
FUSILLI WITH TOMATOES, SPINACH AND PROSCIUTTO
Draining the pasta over the spinach is an easy, no-cook wilting method (keep that in mind :)for future recipes)
Provided by jonesies
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to directions, omitting salt and/or oil.
- Place spinach in a large colander.
- Drain pasta over spinach; place pasta mixture in pan.
- Add tomato, oil, salt, pepper and garlic; toss well.
- Add prosciutto, toss gently to combine.
- Sprinkle with cheese.
Nutrition Facts : Calories 338.6, Fat 8.3, SaturatedFat 2.9, Cholesterol 11, Sodium 382.2, Carbohydrate 52, Fiber 5, Sugar 6.1, Protein 15.1
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