25 MINUTE MARGHERITA PASTA (LIGHTENED UP!)
25 Minute LIGHTENED UP Margherita Pasta bursting with fresh tomatoes and basil in a garlic, mozzarella Parmesan sauce! your favorite Margherita pizza in creamy pasta form!
Provided by Jen
Time 25m
Number Of Ingredients 19
Steps:
- Cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining.
- Melt butter in olive oil over medium-low heat in a large skillet. Increase heat to medium and add onions and HALF of the tomatoes and sauté for 5 minutes. Add garlic and cook an additional 30 seconds. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick).
- Turn heat to low then slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in chicken bouillon, spices and continue to simmer until slightly thickened, stirring occasionally.
- Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted, followed by cream cheese until melted.
- Stir in remaining tomatoes and fresh basil. Stir in pasta until well coated, adding additional reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
- Garnish with freshly grated Parmesan Cheese and additional basil if desired.
PASTA MARGHERITA
The toppings of this pasta are the same as used on the traditional pizza. This makes for a quick, meatless main dish.
Provided by FloridaGrl
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain. Place in large bowl.
- While pasta cooks, combine basil, garlic, onions, and tomatoes in food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts.
- Stir in tomato mixture, olive oil, salt, pepper. Toss gently to coat pasta. Top with diced mozzarella.
PASTA MARGHERITA WITH FIORE DI CERVIA
Behind the jubilant liquid tomato smile of pasta margherita lies an intellect of herbs and garlic. The one covering for the other is a seduction of sorts, an invitation that propriety prevents you from accepting too eagerly. Sprinkle your margherita with the crystalline sweetness of Fiore di Cervia, the fine salt from the balmy Adriatic flats south of Ravenna, and marvel as the tart-sweet play of tomato and pasta asserts itself. Ennobled by the salt's fruity warmth, the sauce is freed of its ties to the herbs that first defined it. Eyes open, head borne aloft, your margherita is as beautiful in body as in spirit.
Yield serves 4
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil over high heat. Add the sel gris and stir to dissolve. Add the pasta, stir to separate the noodles, and allow the water to return to a boil. Reduce the heat so that the water boils gently and boil until the noodles are barely tender, about 10 minutes.
- While the pasta is cooking, remove the stem scar from the tomatoes with a small knife. Cut the tomatoes into thin slices, the slices into strips, and the strips into a fine dice. Combine the tomatoes and garlic in a pasta serving bowl.
- When the pasta is done, drain it and shake off most of the water. Don't worry if it is still a little wet. Toss the pasta with the tomatoes, basil, and oil. Serve, then finish with the remaining salt over the top and toss. Top with freshly grated cheese, if desired.
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