PENNE WITH RADICCHIO AND GOAT CHEESE
I sauté most of the radicchio in this recipe in olive oil with garlic and chile flakes, but I hold some back to add at the end for color and texture. The cooked radicchio sweetens a bit but still has a bitter edge. Just before tossing with the cooked pasta I ladle in some cooking water from the pasta, which you should be careful not to over-salt, add the goat cheese and stir until it has melted. The result is irresistible. It will work just as well with other bitter greens like endive and dandelions, as well as with blanched greens like kale.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Quarter and core radicchio, then cut crosswise into 1/2-inch wide strips. Set aside 2 cups of the cut up radicchio.
- Bring a large pot of water to a boil for the pasta and salt generously (but not too generously as you will add some of this water to the radicchio). Add pasta.
- Meanwhile, heat olive oil over medium heat in a large heavy skillet or wide saucepan and add garlic and red pepper flakes. As soon as it begins to sizzle and smell fragrant add radicchio, except for the 2 cups you set aside, and salt to taste. Stir together until radicchio has wilted, about 5 minutes.
- When pasta is just about ready, using a ladle transfer 1/2 cup of the pasta cooking water to pan with radicchio. Add goat cheese and stir together. Stir in radicchio you set aside. Drain pasta and add to pan with cooked radicchio and goat cheese. Add chives, toss together, and serve at once.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 666 milligrams, Sugar 3 grams
SWEET GARLIC AND GOAT CHEESE PENNE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Slice the root end off the entire head of garlic and turn it upside down, wrapping it in aluminum foil and molding the foil so it supports the garlic to allow the cut end to stand upright in the oven. Pour 1 tablespoon of the olive oil on the garlic (reserving the other tablespoon) so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until it is cool enough to handle.
- Bring a large pot of water to boiling for the pasta. Salt the water and boil until al dente. Drain and set aside.
- Heat the milk in a small saucepot and keep warm. Squeeze the garlic cloves into a small bowl and mash them. Add a small amount of the warm milk to this bowl and whisk until smooth.
- In a separate large saute pan, heat the remaining tablespoon of olive oil over medium high heat and saute the shallot until translucent. Deglaze the pan with the white wine and allow most of the wine to evaporate, then reduce heat to low, and add the garlic mixture. Whisk the goat cheese and Parmesan into the remaining hot milk, and add this to the pan with the garlic and wine sauce and season, to taste, with salt and pepper. Fold the drained pasta into the pan of sauce, transfer to serving dish and garnish with parsley sprigs.
PENNE WITH HERBED ZUCCHINI AND GOAT CHEESE
Categories Herb Pasta Sauté Vegetarian Quick & Easy Goat Cheese Zucchini Summer Gourmet
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Fill a 4-quart kettle three-fourths full with salted water and bring water to a boil for pasta.
- Halve zucchini lengthwise and cut crosswise into 1/4-inch-thick slices. Thinly slice garlic lengthwise and finely chop herbs. Crumble goat cheese.
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring, until browned and just tender. Stir in garlic and herbs and sauté, stirring, 1 minute.
- Cook pasta in boiling water until al dente and reserve 1 cup cooking water. Drain pasta in a colander and in a bowl toss with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.
PENNE WITH PANCETTA, ZUCCHINI, AND CHERRY TOMATOES TOPPED WITH CRUMBLED GOAT CHEESE
Steps:
- In a large skillet set over moderate heat cook the onion in the olive oil, stirring occasionally, for 3 minutes, or until softened. Add the Pancetta and cook the mixture, stirring, for 2 minutes. Add the zucchini and salt and pepper to taste and cook the mixture, stirring occasionally, for 3 minutes more. Add the cherry tomatoes and cook, stirring, 2 minutes, or just until heated through. In a large bowl combine the pasta with the pancetta mixture, the goat cheese and the basil. Transfer to a serving plate and garnish with a sprig of fresh basil.;
PENNE WITH PANCETTA, ZUCCHINI, TOMATOES & GOAT CHEESE
Make and share this Penne With Pancetta, Zucchini, Tomatoes & Goat Cheese recipe from Food.com.
Provided by YummyMummy07
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet set over moderate heat cook the onion in the olive oil, stirring occasionally, for 3 minutes, or until softened.
- Add the Pancetta and cook the mixture, stirring, for 2 minutes.
- Add the zucchini and salt and pepper to taste and cook the mixture, stirring occasionally, for 3 minutes more.
- Add the cherry tomatoes and cook, stirring, 2 minutes, or just until heated through.
- In a large bowl combine the pasta with the pancetta mixture, the goat cheese and the basil.
- Transfer to a serving plate and garnish with a sprig of fresh basil.
Nutrition Facts : Calories 698.6, Fat 29.8, SaturatedFat 4.2, Sodium 18.9, Carbohydrate 102, Fiber 15.5, Sugar 6.2, Protein 11.1
ONE-POT PENNE WITH ZUCCHINI AND PARMESAN
This simple summer pasta dish is the perfect way to dispatch that bumper crop of zucchini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
- Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.
HERBED GOAT CHEESE AND ZUCCHINI ROLLS
The pairing of tangy herbed goat cheese and grilled zucchini makes for a delicious sandwich filling.
Provided by Martha Stewart
Categories Lunch Recipes
Yield Makes 8
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan over medium-high heat. Combine zucchini, olive oil, salt, and pepper in a small bowl; toss to combine. Grill until lightly browned and tender.
- Roll goat cheese in chopped parsley; slice into 8 rounds. Cut rolls in half; spread the bottom halves with olive tapenade, if using. Layer with grilled zucchini, lettuce, and herbed goat cheese; top with other roll half.
SAUSAGE PENNE WITH ZUCCHINI AND GOAT CHEESE
I found this recipe in the back of the 2012 edition of Eat This, Not That! by David Zinczenko and Matt Goulding, which I checked out of the library. I am a big fan of this book series, and the recipes that I have made from them have been really tasty. This recipe could be easily tailored to taste by substituting any vegetables, or made vegetarian by taking out the meat. I personally don't care for sun-dried tomatoes, so I chop up a Roma tomato or halve several cherry tomatoes and throw them in when I add the goat cheese.
Provided by Greeny4444
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil and cook the pasta until just al dente.
- While the water heats and the pasta cooks, heat the oil in a large saute pan over medium-high heat. Add the sausage and saute until cooked all the way through, about 5 minutes. Remove the sausage from the pan and put it on a plate.
- Put the onion and the garlic in the saute pan, and cook for a few minutes, until the onion is translucent.
- Add the zucchini and cook until lightly carmelized, about 5 more minutes.
- Season with salt and pepper.
- Add the sun-dried tomatoes, the stock, and the reserved sausage and keep warm until the pasta is ready.
- Drain the pasta and add it directly to the pan with the sausage and vegetables.
- Cook together for 30 seconds, turn off the heat, and sprinkle on the cheese just before serving.
Nutrition Facts : Calories 498.6, Fat 13.9, SaturatedFat 3.6, Cholesterol 68.9, Sodium 707.8, Carbohydrate 79.9, Fiber 10.8, Sugar 5.2, Protein 16.3
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