Pasta With Greens And Roasted Garlic Food

MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE

Steps:

• Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
• When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
• While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
• When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
• Serve with more red-pepper flakes, black pepper and Parmesan.

PASTA WITH BEANS, CRISPY LUNCH MEAT, GREENS AND GARLIC

Steps:

• Bring a pot of water to a boil and salt liberally. Drop the pasta in the water and give it a stir. Cook according to the package instructions for al dente. Reserve 3/4 cup of the pasta cooking water and then drain the pasta.
• Meanwhile, heat a large saute pan over medium heat and add the oil. Once the oil is hot, add the lunch meat and cook until crisp. Add the garlic and cook, stirring, an additional minute. Add the beans and greens and cook, stirring, 1 minute more.
• Add the pasta and reserved pasta water to the pan and simmer for 1 minute. Remove from the heat, toss in the cheese and chile flakes if using and serve.

PASTA WITH ROASTED GARLIC AND CHERRY TOMATOES

Steps:

• In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
• Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute.
• The tomatoes should be shriveled and the garlic tender.
• Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
• Drain and return pasta to pot.
• Add garlic tomato mixture and parsley, tossing to coat.
• Serve with sprinkle freshly grated Parmesan cheese.
• If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.

PASTA WITH GREENS AND ROASTED GARLIC

Steps:

• Preheat oven to 450 degrees. Bring water to a boil for the pasta. While this is coming to a boil, Trim and discard coarse leaves and tough stem roots from broccoli rabe. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. Set garlic in a baking pan and broil or roast for 10 minutes or until outside begins to soften and get golden. Add pasta to boiling water. Heat olive oil in a large skillet. When hot add roasted garlic, broccoli rabe, broth, dried red pepper flakes and salt. Partially cover skillet and saute about 3 minutes. Add cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans are heated through. Drain pasta, transfer to serving bowl and toss with broccoli rabe and beans. Shave Parmesan slices over the top.

GARLIC-AND-GREENS SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.
• When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.
• Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.

GARDEN GREENS AND GOAT CHEESE PASTA

Steps:

• Pull the tough stems away from the leaves of: 1 bunch of kale (lacinato, Red Russian, or Siberian)
• Put the stems into the compost bucket and wash the leaves in cool water. Drain. Cook the leaves until tender in boiling salted water. Remove from the water and let cool. Bring the water back to a boil and add: 1 pound whole-wheat spaghetti
• While the pasta is cooking, heat a heavy-bottomed skillet over medium-high heat and pour in: 2 tablespoons extra-virgin olive oil
• Stir in the greens and heat through. Move the greens from the center of the pan and add: 2 garlic cloves, finely chopped
• Allow to cook for a minute and stir into the greens. Taste for salt and add as needed. When the pasta is cooked, drain it in a colander, reserving some of the cooking liquid. Add the drained pasta to the greens with: 1/3 cup crumbled fresh goat cheese A pinch of dried chile flakes A drizzle of extra-virgin olive oil
• Stir the greens, pasta, and goat cheese together. The cheese will melt, making a creamy sauce. Add cooking water as needed to loosen. Taste for salt one last time before serving.

PASTA WITH SARDINES, ROASTED RED PEPPERS AND GARLIC

Steps:

• Bring a pot of water to a boil, add 1 tbsp olive oil. Once boiling add pasta and cook to desired doneness.
• In a medium sized skillet melt the butter on medium heat. Once melted add chicken stock.
• Slice roasted red pepper into strips and chop the clove of garlic.
• Add horseradish to the pan and mix. Let the liquid reduce slightly and add remaining ingredients. Simmer the sauce until reduced a little more.
• Once pasta has cooked, drain and add a little olive oil so as not to stick.
• Add pasta to the sauce, take off the heat and mix to coat.
• Enjoy.

PASTA WITH GREENS, OLIVES, AND FETA

Steps:

• In a small bowl, combine parsley, lemon peel, and garlic; set aside.
• Bring a large pot of salted water to a boil; add greens and cook just until tender, about 1 to 6 minutes depending on type of green.
• Use a skimmer or slotted spoon to transfer greens to a colander to drain.
• Return water to a boil and add pasta and cook until al dente, stirring occasionally; drain reserving 3/4 cup of the cooking liquid.
• Return pasta to the large pot, add greens, 3 tablespoons oil and toss to coat; stir in olives, feta, and enough reserved cooking liquid to moisten.
• Season with salt and pepper; transfer to a serving bowl.
• Drizzle with remaining olive oil and sprinkle with parsley mixture.

PASTA WITH GREENS AND FETA

Steps:

• Heat olive oil in Dutch oven. Add onions and cook for about 10 minutes over medium heat, stirring occasionally.
• Add chopped greens and salt. Cook 10 minutes until greens begin to wilt.
• Cover and cook for 10 to 15 minutes over medium-low heat.
• Cook pasta until al dente. Just as it becomes ready, add the feta to the greens, keeping heat on low.
• Scoop pasta out of water, and add directly to the greens.
• Mix thoroughly.
• Cook completed dish just slightly over low heat for a few minutes. Add parmesan and pepper, if desired.

PASTA WITH ZUCCHINI AND ROASTED GARLIC

Steps:

• Preheat oven or toaster oven to 450 degrees.
• Lay a 12-inch square piece of foil on the counter and put the garlic on it.
• Sprinkle the thyme and rosemary over the garlic.
• pour the oil over the garlic and herbs.
• Draw up the edges of the foil and make a sealed packet; bake 20 minutes.
• While the garlic is baking, Cook Pasta according to package directions.
• Two minutes before Pasta is done ADD the Zucchini to the cooking pasta, Cook 2 minutes.
• Drain Zucchini and Pasta.
• Open the foil and MASH the garlic lightly with a spoon.
• Toss mashed garlic with the pasta and zucchini.
• Season with salt and pepper and serve.