ORECCHIETTE WITH MIXED GREENS AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Bring a medium 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 water.
- In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.
WILTED GREENS WITH RICOTTA SALATA
Provided by Giada De Laurentiis
Categories side-dish
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Wash the greens, but do not dry. Trim the large stems and coarsely chop. Set aside.
- Warm 3 tablespoons of olive oil in a large, heavy pot over medium-high heat. Add the onions and saute for 4 minutes. Add the garlic and saute for 4 minutes longer. Add the greens, chicken broth, soy sauce, and pepper. Cook, stirring often, until the greens have wilted and become tender, about 7 to 10 minutes.
- Transfer the cooked greens to a serving plate and crumble the ricotta salata cheese over the top.
Nutrition Facts : Calories 213 calorie, Fat 13 grams, SaturatedFat 2.5 grams, Cholesterol 7 milligrams, Sodium 860 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 8 grams, Sugar 2 grams
ORECCHIETTE CON RICOTTA E POMODORINI: ORECCHIETTE PASTA WITH RICOTTA AND CHERRY TOMATOES
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a pot of boiling water, cook the pasta for about 8 minutes (remove before the 'al dente' stage). While pasta is cooking, heat the olive oil in a frying pan and cook the cherry tomatoes for about a minute. Add salt to taste.
- Drain the pasta, reserving some of the pasta water.
- Add the cooked pasta and ricotta cheese to the pan. Ladle in some pasta water - the excess pasta water will break down the ricotta cheese, creating a creamy sauce.
- Cook pasta in the pan with all the other ingredients for another minute. Top with cilantro, drizzle with extra virgin olive oil and serve immediately.
ORECHIETTE WITH SAUSAGE, BEANS, AND MASCARPONE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 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 cup of the cooking liquid.
- In a large, heavy skillet warm the olive oil over medium-high heat. Add the sausage and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns.
- Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano cook for 2 more minutes. Add the cup of pasta cooking liquid and stir, scrapping up any brown bits from the bottom of the pan. Add the mascarpone cheese and stir until it dissolved into a light sauce. Add the salt, pepper, and hot pasta. Stir until coated and serve.
TUSCAN CHICKEN SKILLET
Number Of Ingredients 0
Steps:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain.Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon.Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 350
ORECCHIETTE WITH GREENS, GARBANZO BEANS AND RICOTTA SALATA
Number Of Ingredients 0
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 and reserve about 1 cup of the pasta water.In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 756
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