PASTA WITH LEMON AND OLIVES
Keeping your fridge and pantry well-stocked is the key to pulling off fast and flavorful meals midweek. This flavorful pasta dish relies on pantry staples like pasta, canned beans, jarred olives, lemons and fresh Parmesan to come together quickly.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook, stirring, until the shallot is tender, about 3 minutes. Add the cannellini beans and olives and cook until warmed through, about 2 minutes. Season with salt and pepper.
- Remove the pan from the heat and stir in the pasta, lemon zest and juice and 1/2 cup of the reserved cooking water. Toss well, gradually adding the remaining cooking water if the pasta seems dry. Stir in 1/4 cup each Parmesan and parsley. Divide the pasta among bowls and top with the remaining Parmesan and parsley.
Nutrition Facts : Calories 530, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 14 milligrams, Sodium 628 milligrams, Carbohydrate 86 grams, Fiber 12 grams, Protein 20 grams, Sugar 3 grams
OLIVE GARDEN LINGUINE WITH KALAMATA OLIVES AND PROSCIUTTO
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Spaghetti
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- If using dried mushrooms, soak in water overnight and boil in water for an hour the next day to ensure they will be tender.
- Cook linguine according to package directions. When pasta is done, drain and toss with 3 tbsp olive oil.
- Heat oil in a sauté pan while pasta cooks. Add prosciutto, garlic, and mushrooms. Saute for 2 minutes, until you can smell the garlic. Add olives and 1 Tbsp chopped parsley. Add wine and reduce by 1/2. Add tomato sauce and bring to a boil.
- Add pasta to sauté pan. Toss to thoroughly coat pasta with sauce.
- Transfer to large serving platter. Top with shredded parmesan cheese and fresh chopped parsley. Serve immediately.
Nutrition Facts : Calories 361.9, Fat 15.5, SaturatedFat 2.4, Cholesterol 1.1, Sodium 93.5, Carbohydrate 44.4, Fiber 2.2, Sugar 1.3, Protein 8.4
LINGUINE WITH PROSCIUTTO AND OLIVES
Make and share this Linguine With Prosciutto And Olives recipe from Food.com.
Provided by Dancer
Categories Ham
Time 31m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In a 6 to 8-quart pan, cook pasta in 3 quarts boiling water until al dente (7 to 9 minutes or according to package directions).
- Drain.
- Place pasta in a warm bowl.
- Meanwhile, combine prosciutto and oil in a wide skillet.
- Cook, stirring, over medium-high heat, until prosciutto is lightly browned (about 3 minutes).
- Add onions and cook, stirring, until limp (about 2 minutes).
- Add olives and tomatoes and cook, shaking pan often, until olives are hot (about 2 more minutes).
- Pour prosciutto mixture over noodles and toss well.
- Transfer to a warm serving bowl.
- Offer cheese to add to taste, if desired.
PASTA WITH KALAMATA OLIVES AND ROASTED CHERRY TOMATO SAUCE
Steps:
- Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.
LINGUINE WITH KALAMATA OLIVES AND PROSCIUTTO (OLIVE GARDEN COPYC
Make and share this Linguine With Kalamata Olives and Prosciutto (Olive Garden Copyc recipe from Food.com.
Provided by ElizabethKnicely
Categories Spaghetti
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- **NOTE: For wild mushrooms you may use portabella, oyster, or the dried mixed exotic. If using dried mushrooms, soak in water overnight and boil in water for an hour the next day to ensure they will be tender.
- COOK linguine according to package directions.
- HEAT oil in a saute pan while pasta cooks. Add prosciutto, garlic, and mushrooms. Saute for 1-2 minutes, until you can smell the garlic. Add olives and 1 tablespoon sauce and bring to a boil.
- DRAIN pasta and add to saute pan. Toss to thoroughly coat pasta with sauce.
- TRANSFER to large serving platter. Top with shredded Parmesan cheese and remaining fresh chopped parsley. Serve immediately.
Nutrition Facts : Calories 391.7, Fat 15.8, SaturatedFat 2.4, Cholesterol 1.1, Sodium 730.7, Carbohydrate 51, Fiber 4.1, Sugar 7, Protein 10.1
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