LINGUINE WITH CRISP CHICKPEAS AND ROSEMARY
Pasta with chickpeas is a substantial, quickly assembled meal, but what's alluring about this version is the undercurrent of rosemary. Whole sprigs lightly fried in olive oil provide flavor in two ways: the leaves are crumbled into the pasta for a fragrant punch, and the infused oil slicks the noodles. You could add spinach, arugula or kale when you toss the pasta in the sauce, or simply brighten it with parsley, Parmesan and lemon.
Provided by Ali Slagle
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, make the rosemary oil: Pat the rosemary dry with a kitchen towel. In a large Dutch oven or skillet big enough to hold all the pasta, warm the oil over medium heat. Once shimmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes.
- Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. Keep the pot with the oil on the stove.
- Add pasta to the boiling water, and cook to al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the pasta.
- While the pasta cooks, with the rosemary oil over medium-high heat, add the butter. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that's a good sign.
- As the chickpeas cook, remove the rosemary leaves from the sprigs (pinch the top of the sprig and swipe downwards). If any do not come off easily, they aren't fully fried: Throw them back into the oil with the chickpeas and remove them after a quick fry. Crumble the leaves by rubbing them between your fingers, and set aside.
- Once the chickpeas are crisp, season with salt and pepper, reduce heat to low and stir in the pasta, adding pasta water as needed to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Serve with a lemon wedge for squeezing. Top with grated cheese and a drizzle of olive oil if desired.
Nutrition Facts : @context http, Calories 914, UnsaturatedFat 30 grams, Carbohydrate 108 grams, Fat 44 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 664 milligrams, Sugar 7 grams, TransFat 0 grams
ROSEMARY-GARLIC PASTA PRIMAVERA
This pasta dish is like dinnertime magic: It's got veggies, chicken and tons of flavor. Plus it appears on the table in just 20 minutes!
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings 1 cup each
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until no longer pink. Add next 3 ingredients; cook and stir 4 min. or until chicken is done.
- Drain pasta. Add to chicken mixture in skillet along with the cheese; mix lightly.
Nutrition Facts : Calories 330, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
PASTA WITH MUSHROOMS, ROSEMARY AND GARLIC
Steps:
- Follow the Pasta with Tender Vegetables recipe, adding rosemary to the Sauteed mushrooms and parsley when tossing the pasta.
MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE
This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you're a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.
Provided by Ali Slagle
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
- When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
- While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
- When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
- Serve with more red-pepper flakes, black pepper and Parmesan.
ROSEMARY PASTA IN ROASTED GARLIC SAUCE
Make and share this Rosemary Pasta in Roasted Garlic Sauce recipe from Food.com.
Provided by MilkAndCookies
Categories Penne
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt 4 tablespoons of butter in a large skillet over low heat.
- Add the onions; cook and stir until they turn a deep brown, about 10 minutes.
- Stir in the garlic, and cook for 2 minutes, until fragrant.
- Mix in the chicken stock and rosemary, and increase the heat to medium-high.
- Cook until reduced by 1/3, about 8 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil.
- Add the spaghetti pasta, and cook until tender, about 8 minutes; drain, then add noodles to the sauce in the skillet.
- Stir in the remaining butter and Parmesan cheese.
- Season with salt and pepper.
- Serve in a large bowl family style, or place about 1 cup of pasta in a large mug or small bowl.
- Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug steady; the pasta will wind up tighter and tighter as you turn.
- Remove the fork and immediately turn the pasta out onto a dinner plate or shallow bowl.
- Garnish with extra cheese and rosemary sprigs.
Nutrition Facts : Calories 333.7, Fat 11.7, SaturatedFat 6.8, Cholesterol 29.3, Sodium 143.3, Carbohydrate 45.7, Fiber 2.1, Sugar 2, Protein 10.9
SPAGHETTI WITH TRUFFLE OIL, GARLIC AND ROSEMARY
This looked SO good when I saw it at epicurean.com that I knew it had to be MINE, all MINE! (Well, I needed easier access to it, anyway.) I've been on a truffle oil kick lately since I discovered how remarkably delicious it is. Who knew? (Well, lots of people, but I guess they simply forgot to tell me.) ;) Servings adjusted according to course and times are estimated.
Provided by Sandi From CA
Categories One Dish Meal
Time 15m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion-garlic and rosemary in olive oil. Make sure onion is golden-and garlic is not burnt.
- Boil spaghetti in 3 quarts salted water with a touch of milk in the water, as well as a tablespoon of oil.
- When al dente, drain pasta, toss with onion, garlic and rosemary.
- Add parmesan and toss again.
- Drizzle the truffle oil on top of each individual serving. (Ok, now I'm drooling. Must hide this fact from guests.).
- Garnish with fresh chopped rosemary--just a pinch.
Nutrition Facts : Calories 358.4, Fat 10.6, SaturatedFat 2.2, Cholesterol 4.4, Sodium 81.9, Carbohydrate 53.9, Fiber 2.6, Sugar 2.8, Protein 11.2
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