TWO-CHEESE LINGUINE
An easy cheese sauce turns ordinary pasta into a special side dish that's the perfect accompaniment to the steaks.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. , Meanwhile, in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from the heat. Combine cheeses; toss with lemon juice. Add to the sauce; stir until cheese begins to melt. Drain linguine; add the cheese sauce and toss to coat.
Nutrition Facts :
LINGUINE WITH RONDELE CHEESE
Make and share this Linguine with rondele cheese recipe from Food.com.
Provided by Alvin Towriss
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook linquine until al dente, approx 10 mins, and cool.
- In a saute pan heat oil over medium heat.
- Add shallots and garlic.
- Cook 2 minutes.
- Add tomatoes, white wine and basil.
- Simmer over medium heat for about 3 minutes.
- Add the rondele cheese.
- When the cheese has melted add the linguine.
- Let it heat through until the linguine is hot.
- Enjoy.
LINGUINE CON LE VONGOLE
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
- Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
- Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.
LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS
This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
- Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
- Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.
GARLIC LINGUINE
Here's an especially versatile side dish, showcasing Italian seasonings.
Provided by CORWYNN DARKHOLME
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Yield 4
Number Of Ingredients 7
Steps:
- Cook pasta in a large pot of boiling water until done. Drain.
- Meanwhile, heat oil in large saucepan. Add garlic and cook 2 minutes, stirring constantly. Crush herbs, and add to the garlic.
- Add linguine. Heat through, stirring frequently. Fold in tomatoes. Serve.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 46.6 g, Fat 8.4 g, Fiber 4.1 g, Protein 8.7 g, SaturatedFat 1.3 g, Sodium 8.6 mg, Sugar 4.3 g
CHICKEN RONDELE
Not your ordinary chicken breasts, more like cordon blue, but very simple to prepare. It makes a special meal and would be great served with any kind of vegetable, rice or pasta.
Provided by MNLisaB
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound chicken to 1/4 inch thickness.
- Place 1 1/2 TBS Rondele cheese in center of chicken breast and roll chicken to cover cheese.
- Dredge chicken in flour.
- Mix eggs and parmesan cheese to make a batter.
- Dip flour coated chicken in the egg batter.
- Saute chicken in skillet with olive oil on medium heat until golden brown.
- Place chicken in a baking dish.
- Drain olive oil from skillet and add butter, then add green onions and garlic, and saute for about 2 minutes.
- Pour this mixture over the chicken in the bakng dish.
- Bake in 375* preheated oven for 30 minutes until cooked through.
Nutrition Facts : Calories 652.5, Fat 50.2, SaturatedFat 20.3, Cholesterol 244, Sodium 430.1, Carbohydrate 13.3, Fiber 0.6, Sugar 0.5, Protein 36.3
LINGUINE WITH CREAM CHEESE
If you're a fan of fettuccine Alfredo, you're sure to like this cream cheese linguine dish-it's made with a tasty basil and garlic sauce.
Provided by My Food and Family
Categories Recipes
Time 2h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Toss tomatoes with cream cheese, oil, basil, vinegar, garlic, salt and pepper; cover.
- Refrigerate at least 2 hours.
- Place pasta in large bowl. Add tomato mixture and pine nuts; toss lightly.
Nutrition Facts : Calories 470, Fat 29 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 540 mg, Carbohydrate 42 g, Fiber 4 g, Sugar 5 g, Protein 12 g
CREAMY LINGUINE WITH VEGETABLES
Savor the flavor of our Creamy Linguine with Vegetables tonight. Cauliflower, spinach, beans and Neufchatel combine in our Creamy Linguine with Vegetables.
Provided by My Food and Family
Categories Beans
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook pasta in Dutch oven or large deep skillet as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add cauliflower and onions; cook 15 min. or until onions are caramelized, stirring occasionally. Add garlic and crushed pepper; cook 1 min., stirring frequently. Add spinach; cover. Cook 5 min. Stir in beans; cook, covered, 2 min. or until spinach is wilted and beans are heated through.
- Drain pasta; cover to keep warm. Cook broth and Neufchatel in Dutch oven 1 min. or until Neufchatel is completely melted and sauce is well blended, stirring frequently. Remove from heat.
- Add pasta; toss to coat. Stir in cauliflower mixture. Serve topped with nuts and Parmesan.
Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 18 g
LINGUINE WITH TOMATOES, OLIVES, FETA, AND PARSLEY
Provided by Charlie Jones
Categories Blender Cheese Olive Pasta Tomato Vegetarian Quick & Easy Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Purée 2 1/2 cups tomatoes, wine, and garlic in blender. Heat oil in heavy large skillet over medium-high heat. Add tomato puree and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
- Add pasta, parsley, basil, and vinegar to sauce in skillet. Toss over mediumhigh heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes. Season to taste with salt and pepper. Mix in remaining 1 cup tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese.
LINGUINE WITH FRESH HERBS
Provided by Mark Bittman
Categories easy, quick, pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Combine olive oil and garlic in a small saucepan, and turn the heat to medium-low. Cook gently, just until the garlic begins to color, then remove from the heat. Meanwhile, wash and mince the herbs. Place them in a bowl large enough to hold the pasta. Cut the butter into bits, if you're using it, and add it to the bowl.
- Salt water, and cook pasta until tender but not mushy. Reserve 1/2 cup of the pasta cooking water, then drain pasta and toss with herbs and reserved olive oil-garlic mixture. Add a little more olive oil or some of the pasta water if the mixture seems dry. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 13 grams, Carbohydrate 93 grams, Fat 16 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 329 milligrams, Sugar 4 grams
FRESH LINGUINE WITH GARLIC, HERBS AND GOAT CHEESE
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring at least six cups of salted water to a boil for the linguine.
- While the water is heating, melt the butter over medium heat in a large nonstick skillet. Add the garlic and saute a minute or so, until it softens and barely takes on color. Stir in the tarragon and cream, bring to a boil and remove from the heat.
- When the water is boiling, stir in the linguine and cook for two to three minutes. Drain thoroughly.
- Then put the linguine in the skillet and reheat, stirring gently. Quickly fold in the goat cheese, season with salt and pepper and serve at once.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 14 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 290 milligrams, Sugar 1 gram, TransFat 0 grams
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