PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
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 the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
DR. TRAVIS STORK'S PESTO PASTA WITH SPINACH, ASPARAGUS, AND CHERRY TOMATOES
Dr. Travis Stork's Pesto Pasta with Spinach, Asparagus, and Cherry Tomatoes
Provided by The Rachael Ray Staff
Number Of Ingredients 19
Steps:
- Make pesto: Combine basil, pine nuts, oil and garlic in a food processor
- Blend until paste forms, stopping often to push down basil
- Add cheeses and sea salt
- Blend until smooth
- Transfer to small bowl
- (Makes about 2/3 cup
- Can be made 1 day ahead
- Top with 1/4 inch olive oil and chill
- ) Prepare pasta: Cook pasta per package directions
- Drain and return to pot
- Heat oil in a large skillet over medium heat while pasta cooks
- Add asparagus and freshly ground black pepper to taste
- Cook 4 minutes
- Add tomatoes and cook until asparagus are tender 2-3 minutes longer
- Remove from heat
- Add pesto, spinach, and chicken (if using) to pasta and toss until well-combined
- Sprinkle with grated or shaved Parmesan
- Serve warm, or chill and serve cold
- NUTRITION (per serving; without chicken) 370 cal, 11 g pro, 48 g carb, 7 g fiber, 15
- 5 g fat, 2 g sat fat, 209 mg sodium
ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC
This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
- Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.
PESTO CHICKEN & ASPARAGUS
With only five ingredients I can put a beautiful meal on the table for family or guests in very little time. I use store-bought pesto, which makes preparation quick and easy. This is a one-skillet dish, and it's also the only way I can get my 3-year-old son to eat asparagus. -Brooke Icenhour, Easley, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute chicken in oil until no longer pink. Remove and set aside. In the same skillet, saute asparagus until crisp-tender. Stir in the cream, pesto and pepper until blended. Return chicken to the pan; heat through. Serve with couscous.
Nutrition Facts : Calories 525 calories, Fat 42g fat (19g saturated fat), Cholesterol 154mg cholesterol, Sodium 321mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 31g protein.
PESTO PASTA WITH CHICKEN AND TOMATOES
Pesto is easy to make from scratch with just a handful of ingredients. Its fresh flavor is the highlight of this super-fast pasta dish, packed with cherry tomatoes and chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In blender or food processor, place Pesto ingredients.
- Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
- In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
- Garnish with basil and 3 tablespoons Parmesan cheese.
Nutrition Facts : Calories 480, Carbohydrate 52 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 3 g, TransFat 0 g
PASTA WITH ASPARAGUS AND CHERRY TOMATOES
This spring pasta dish is loaded with seasonal ingredients, like asparagus, fresh peas and cherry tomatoes.
Provided by Giada De Laurentiis
Categories Main Course
Time 25m
Yield 4
Number Of Ingredients 10
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 the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Add the cooked pasta and 1/2 of the Parmesan to the large saute pan with the vegetables. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
Nutrition Facts : ServingSize 4, Calories 495
CREAMY PESTO PASTA SALAD WITH CHICKEN, ASPARAGUS AND CHERRY TOMATOES
A tangy buttermilk dressing ties together this pasta salad studded with asparagus, chicken, artichokes, and cherry tomatoes!
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Yield 8
Number Of Ingredients 14
Steps:
- Mix dressing ingredients in a small bowl; keep chilled until ready to toss with salad. (Store in clean jar with lid.)
- Bring 1 gallon of water and 2 Tbs. of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding asparagus the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside to cool while preparing remaining salad ingredients.
- Place all salad ingredients (except buttermilk dressing) in a large bowl or transfer to a gallon-size zippered bag. (Can be covered and refrigerated several hours at this point.) When ready to serve, add dressing; toss to coat and serve.
Nutrition Facts : Calories 546.6 calories, Carbohydrate 50.4 g, Cholesterol 60.5 mg, Fat 26.4 g, Fiber 4.6 g, Protein 29.3 g, SaturatedFat 6.5 g, Sodium 2107.5 mg, Sugar 3.4 g
PESTO PASTA WITH SPINACH, ASPARAGUS, AND CHERRY TOMATOES
Dr. Travis Stork's said it's ok to have a glass of wine with this meal. If I recall he may have suggeted red. I found this recipe on the Rachael Ray Show. The recipe came from Dr. Travis Stork's. Made this for my families dinner! My hubby loved this, my newphew and I liked it. When I made this I opted to used store prepared Pesto, so I added minced garlic to my veggies. For the pasta I used Wegman's whole grain pasta, I used fresh snap peas in place of the asparagus. I used the spinach and opted to add the cooked chicken. I did add alot of shredded Parmesan cheese maybe 5oz or less. Plus I did add some Sea Salt for flavor.
Provided by internetnut
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make pesto: Combine basil, pine nuts, oil and garlic in a food processor. Blend until paste forms, stopping often to push down basil. Add cheeses and sea salt. Blend until smooth. Transfer to small bowl. (Makes about 2/3 cup. Can be made 1 day ahead. Top with 1/4 inch olive oil and chill.).
- Prepare pasta: Cook pasta per package directions. Drain and return to pot.
- Heat oil in a large skillet over medium heat while pasta cooks. Add asparagus and freshly ground black pepper to taste. Cook 4 minutes. Add tomatoes and cook until asparagus are tender 2-3 minutes longer. Remove from heat.
- Add pesto, spinach, and chicken (if using) to pasta and toss until well-combined. Sprinkle with grated or shaved Parmesan. Serve warm, or chill and serve cold.
Nutrition Facts : Calories 354.8, Fat 14.5, SaturatedFat 2, Cholesterol 1.5, Sodium 439.9, Carbohydrate 49.5, Fiber 2.8, Sugar 2.5, Protein 12.8
3-INGREDIENT PESTO CHICKEN BREAST
This Pesto Chicken is juicy, delicious and is ready in 25 minutes. It's a simple recipe that tastes amazing, goes well with most sides, and is perfect for busy weeknights.
Provided by Olena Osipov
Categories Main Course
Time 24m
Number Of Ingredients 6
Steps:
- Slice the chicken into halves, so you end up with thinner cutlets. Then season both sides with salt and pepper.
- Now add the olive oil into a skillet and bring the heat to medium high.
- Cook the chicken on both sides, then transfer to a plate and cover with foil.
- In the same pan, toss in the cherry tomatoes and stir them gently for about 1 minute just until they look blistered. Then add in the pesto.
- Now add the chicken back in. Stir until everything is combined. Add more pesto on top of the chicken if you prefer more.
Nutrition Facts : Calories 285 kcal, Carbohydrate 5 g, Protein 26 g, Fat 18 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 74 mg, Sodium 769 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 7 g, ServingSize 1 serving
COLORFUL CHICKEN PESTO WITH ASPARAGUS, SUN DRIED TOMATOES AND PEPPERS
Unique and fresh, easy to make and looks gourmet. Great to serve for company. Leftovers are great hot or cold.
Provided by Lucia D
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in the angel hair pasta and return to a boil. Cook the pasta, stirring occasionally, until tender, 4 to 5 minutes. Drain well.
- Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned, about 5 minutes.
- Pour reserved oil from sun-dried tomatoes into the skillet; cook and stir asparagus in the oil until slightly softened, about 2 minutes. Add yellow and red bell pepper strips; cook and stir an additional 2 minutes.
- Lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables; stir in pesto sauce and 1/2 cup Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese to serve.
Nutrition Facts : Calories 760.7 calories, Carbohydrate 58.6 g, Cholesterol 63.3 mg, Fat 43.4 g, Fiber 8.7 g, Protein 39.1 g, SaturatedFat 11.1 g, Sodium 932.2 mg, Sugar 4.3 g
TOMATO & ASPARAGUS TART
Hearty and substantial, excellent for starter or as part of the main meal, and could also be served as a supper. A great dish for picnics and summer garden parties.
Provided by food4satisfaction
Time 50m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat oven to 190C
- Grease a 9" tart tin with margarine.
- TO MAKE PASTRY:
- Place butter, flour and herbs all together in a bowl.
- With the fingertips, rub the butter and seasoned flour together until it resembles fine breadcrumbs. Alternatively, whizz the butter and seasoned flour together in a food processor/Kenwood, to speed things up!
- Once mixed, add a little water, combining the mixture together with a palette knife. Keep adding water until the mixture has bonded.
- Roll out the pastry until approx. just under 1/2 cm thick and wide enough to cover dish.
- Flop the pastry in half, placing it over half of the dish, then fold the pastry out to cover the other half of the dish. Rearrange the pastry so that there are no air-gaps between the dish and the pastry. Then, with a rolling pin, roll off the ragged edges of pastry from around the edge of the dish.
- Prick the base with a fork.
- If you prefer to "bake blind", scrumple up a circle of baking parchment and unfold again. Place the parchment on top of the pastry and pour the baking beans on top. Put the pastry in the oven for 8 mins.
- Once time is up, remove the parchment and beans and place back in the oven for a further 8 mins.
- Whilst pastry is baking, mix together the beaten eggs, double cream, crushed garlic and S & P. Combine with a whisk.
- Halve cherry tomatoes, slicing horizontally across the tomato (as opposed to slicing straight through the centre where the stem comes from). For looks sake, this gives equal halves, where the centres look the same.
- Now bring a small pan of salted water to the boil. Add asparagus and blanch for 1 minute. Remove and pat dry.
- Add the spinach to the boiling water, then remove immediately and pat dry.
- If the asparagus is quite chunky, halve lengthways - however, do this after it is cooked.
- Once pastry is out of the oven, lay blanched spinach on the bottom of the pastry base. Add the asparagus, grated cheese and tomatoes, cut side up in any arrangement you like.
- Scatter over the basil and finally add the egg mixture on top.
- Transfer to the oven and bake for about 25 mins, or until filling is firm when prodded.
- Note:
- I deserve no thanks for the pastry ingredients, as I've taken it from Luke Bolam's recipe for 'Mini Quiche Lorraines'. It works so well i've used it ever since! ...see link: http://www.bbcgoodfood.com/recipes/1514633/mini-quiche-lorraines
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Cooking Channel serves up this Penne with Asparagus and Cherry Tomatoes (Spring) recipe from Giada De Laurentiis plus many other recipes at CookingChannelTV.com
Provided by Giada De Laurentiis : Cooking Channel
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
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 the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
SHRIMP PESTO PASTA WITH ASPARAGUS
A quick and easy pasta recipe made with linguine, asparagus, pesto and shrimp. This has so much flavor thanks to the pesto and it's the perfect compliment to shrimp.
Provided by Jaclyn
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- To a food processor add basil, parsley, parmesan, pine nuts, garlic and season with salt and pepper to taste (I use 1/2 tsp salt and 1/4 tsp pepper).
- Pulse until finely chopped, then with processor running slowly pour in olive oil and let run several seconds until it's well combined and smooth.
- Boil pasta in salted water according to directions on package, reserve 1/3 cup pasta water before draining.
- While pasta is cooking, heat 1 Tbsp olive oil in a large saute pan over medium-high heat. Add shrimp, season with salt and pepper and cook, tossing occasionally until opaque throughout and outsides are pink, about 3 - 4 minutes.
- Pour lemon juice over shrimp and toss. Add pasta and asparagus to pan with shrimp and toss while seasoning with salt and pepper to taste.
- Let it cool for one minute (I just like to do this so it doesn't cook the pesto), and add the pesto and toss to coat, thin with reserved pasta water as desired. Serve immediately.
Nutrition Facts : Calories 539 kcal, Carbohydrate 47 g, Protein 28 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 232 mg, Sodium 227 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
ITALIAN ROASTED ASPARAGUS
Spruce up your asparagus with Italian flavors like basil and balsamic glaze for an extra-cheesy and flavorful dish. Achieve a beautiful sear by roasting asparagus separately before adding tomatoes and cheese. Watch how this recipe comes together on an episode of Healthy You on HSTV.com.
Provided by Hy-Vee Seasons Magazine
Yield 4
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees. Line a large rimmed baking pan with foil. Lightly spray with nonstick spray; set aside.
- 2. Toss asparagus with 4 teaspoons oil; place in a single layer on prepared pan. Sprinkle with salt and pepper. Roast for 10 minutes or until crisp-tender. Remove from oven. Preheat broiler.
- 3. Meanwhile, toss tomatoes with the remaining 2 teaspoons oil and 1/3 cup cheese.
- 4. Transfer asparagus to a broiler-safe baking dish. Top with remaining 1/2 cup cheese, then tomato-cheese mixture. Broil 5 to 6 inches from heat for 1 to 2 minutes or until cheese is slightly melted. Drizzle with balsamic glaze. Garnish with basil leaves, if desired.
Nutrition Facts : Calories 160, Fat 12g, SaturatedFat 4g, TransFat 0g, Cholesterol 15mg, Sodium 180mg, Carbohydrate 8g, Fiber 3g, Protein 9g
PESTO-GLAZED ASPARAGUS WITH CHERRY TOMATOES
Entered for safe-keeping. From Women's World 12/18/08. Since pesto has garlic, basil, Parmesan cheese and ground pine nuts, this makes a quick side dish of wonderful flavors.
Provided by KateL
Categories Vegetable
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- On jellyroll pan, toss asparagus with oil, salt and pepper. Roast asparagus, stirring occasionally, until tender, 25-30 minutes.
- In bowl, toss cherry tomatoes with pesto. Add tomato mixture to asparagus during last 5 minutes of cooking time.
Nutrition Facts : Calories 49.6, Fat 2.6, SaturatedFat 0.4, Sodium 65.6, Carbohydrate 5.7, Fiber 2.6, Sugar 2.1, Protein 3
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