BAKED PASTA PRIMAVERA
Bake veggies with creamy sauce and pasta for a yummy summertime dish-and with Reynolds Wrap® Pan Lining Paper there's no cleanup!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
- Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.
- Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.
- Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.
- Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.
Nutrition Facts : Calories 269.5 calories, Carbohydrate 30.2 g, Cholesterol 25.9 mg, Fat 11.5 g, Fiber 3.2 g, Protein 12.5 g, SaturatedFat 6.3 g, Sodium 368.5 mg, Sugar 4.9 g
INSTANT POT CREAMY GOAT CHEESE PASTA
Inspired by the baked feta pasta that took the internet by storm, this recipe is similarly easy but uses creamy goat cheese and comes together in a fraction of the time, thanks to the Instant Pot®! We opted for a short, tubular pasta for this dish to capture a bit of the creamy sauce inside each piece. Top with a sprinkle of fresh basil and you have a bright and flavorful dish you'll want to make year-round.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the penne, cherry tomatoes, vegetable broth, olive oil, oregano, crushed red pepper flakes, garlic and 2 teaspoons salt to a 6-quart Instant Pot®. Stir to evenly combine; it's ok if not all of the pasta and tomatoes are fully submerged in the liquid. Place the log of goat cheese on top and in the center of the bowl.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Stir the pasta together until the tomatoes have all been crushed and the cheese is thoroughly integrated into the sauce. Spoon into serving bowls and top with the basil.
PASTA PRIMAVERA
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
- Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.
BAKED GOAT CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
- Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
- While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
- Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.
SHRIMP PRIMAVERA WITH GOAT CHEESE
This dish is one of my favorites. If you like goat cheese it will become one of yours as well. I was inspired to make this dish after trying a similar one made with chicken at a local restaurant. Serve with a nice crusty loaf of french bread, a garden salad, and a glass of your favorite red wine!
Provided by Luna's Mom
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Meanwhile, heat olive oil in a large skillet over medium heat; cook and stir green onions and garlic until onions are tender, about 4 minutes. Add artichokes, tomatoes, capers, and chipotle chile powder; bring to a boil. Reduce heat to low and simmer. Place shrimp into sauce; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
- Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.
Nutrition Facts : Calories 518.8 calories, Carbohydrate 55.3 g, Cholesterol 202.5 mg, Fat 18.7 g, Fiber 8.2 g, Protein 38.2 g, SaturatedFat 8.6 g, Sodium 750.1 mg, Sugar 3.7 g
PASTA WITH FRESH TOMATOES AND GOAT CHEESE
This pasta's sauce comes together using the same trifecta found in lemon-ricotta pasta: a juicy fruit, a creamy cheese and a salty cheese. This recipe makes good use of those summer tomatoes with juices just barely contained by their thin skins. The creamy cheese is goat cheese, whose tang balances the sweetness of the tomatoes. Parmesan adds salty depth, while herbs and red-pepper flakes complete the dish. For a more filling pasta, feel free to add shrimp, corn or green beans to the boiling pasta in the last few minutes of cooking.
Provided by Ali Slagle
Categories dinner, easy, lunch, quick, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, in a large bowl, combine the tomatoes, thyme, red-pepper flakes and 1/2 teaspoon salt. Mash with a fork or potato masher until tomatoes are juicy. Stir in the Parmesan. Set aside while the pasta cooks, or up to 2 hours at room temperature.
- Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
- To the bowl of tomatoes, add the goat cheese and 2 tablespoons of the reserved pasta cooking water. Stir until the cheese is mostly melted. Add the pasta and stir vigorously until the noodles are well coated. Add more pasta water as needed until the sauce coats the noodles. Season to taste with additional Parmesan and red-pepper flakes.
More about "goat cheese pasta primavera food"
PASTA PRIMAVERA RECIPE - REAL SIMPLE
From realsimple.com
3.8/5 (25)Total Time 10 minsCholesterol 128mg 43%Calories 402 per serving
- Cook the pasta according to the package directions. Add the asparagus during the last 5 minutes of cooking. Drain.
- Meanwhile, heat the salsa in a large skillet over medium heat, stirring frequently until the tomatoes release their juices, 2 to 3 minutes.
- Stir in the goat cheese and sugar and heat until smooth. Add the shrimp and fold in gently until heated through, about 2 minutes.
SPRING VEGETABLE PASTA PRIMAVERA WITH GOAT CHEESE
From kitchencounterchronicle.com
Cuisine ItalianTotal Time 20 minsCategory Dinner, LunchCalories 502 per serving
- Bring a large pot of water to the boil, for the pasta. This recipe is quick and you are going to need some of the pasta water to finish the sauce. So, get the pasta water boiling before you start the sauce. Your pasta will take about 8 minutes to cook and the sauce will take about 8 minutes to come together.
- In a large pan, warm the butter and oil over medium heat. When the butter is melted add the garlic and the spring onions. I like a light garlic flavour for this recipe, which is why I cut the garlic in half. This way I can remove the garlic right before serving. If you like a more garlicy flavour feel free to mince the garlic.
- Add the asparagus to the boiling pasta water, to cook for about 30 seconds. Just to bring out the bright green colour. Then pull the asparagus out and add it to the softened onions.
- Add the peas and the boiled pasta to the pan. Stir in the basil, lemon juice, zest, salt and pepper.
ONE POT PASTA PRIMAVERA - FRESH OFF THE GRID
From freshoffthegrid.com
4.4/5 (67)Total Time 25 minsCategory Main CourseCalories 394 per serving
- Slice the zucchini and squash into ¼ inch slices. Cut the cherry tomatoes in half. Mince the garlic.
- Heat the oil in a high-sided skillet. Once hot, add the vegetables and saute until the squash is soft, about 8 minutes. Remove the vegetables from the skillet and set aside.
- Add the pasta, salt, and just enough water to cover the pasta to the skillet. Bring the water to a boil over medium heat and cook until the pasta is tender, about 10 minutes (this time may vary depending on the pasta you use). Be sure to stir frequently to ensure even cooking. If the water boils off before the pasta is tender, you can always add a bit more. Once the pasta has cooked through, remove the skillet from the heat.
- Stir in the goat cheese to coat the pasta. Add the vegetables back to the skillet and stir to combine. Finish with a squeeze of lemon, serve & enjoy!
GOAT CHEESE CAVATAPPI PRIMAVERA RECIPE - HOME CHEF
From homechef.com
FARMERS MARKET GOAT CHEESE PASTA PRIMAVERA. - HALF …
From halfbakedharvest.com
BEST ASPARAGUS RECIPES - THE NEW YORK TIMES
From nytimes.com
GOAT CHEESE PASTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
GOAT CHEESE PASTA PRIMAVERA - TASTE AND TIPPLE - OTTAWA FOOD …
From pinterest.ca
GOAT CHEESE PASTA | THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
GOAT CHEESE PASTA PRIMAVERA | DIETITIAN JESS NUTRITION
From dietitianjess.com
TOMATO GOAT CHEESE PASTA • SALT & LAVENDER
From saltandlavender.com
PASTA PRIMAVERA - BUDGET BYTES
From budgetbytes.com
SPRING PRIMAVERA PASTA WITH GOAT CHEESE RECIPE | YUMMLY
From yummly.com
CREAMY PAPPARDELLE PRIMAVERA RECIPE - REAL SIMPLE
From realsimple.com
CREAMY GOAT CHEESE PASTA - JO COOKS
From jocooks.com
RECIPE: LINGUINE PRIMAVERA WITH GOAT CHEESE AND MINT
From wholefoodsmarket.com
PAPPARDELLE PRIMAVERA WITH GOAT CHEESE & PINE NUTS
From fletcherandfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love