ITALIAN SAVORY STUFFED PUFF PASTRY POCKETS
Steps:
- Pre-heat oven to 400F (200C). Line a cookie sheet with parchment paper.
- Roll out the rectangular sheet of puff pastry and gently roll a couple of time to smooth it out. Cut it lengthwise down the middle, then cut into three even parts. There will be 6 small rectangles.
- The top part of every rectangle, place a slice of prosciutto, 3 or 4 very thin slices of potato and a slice of cheese, be sure to leave a 1/4 inch border. Fold the bottom half over the top, gently seal the edges with your fingers, then seal shut with the tongs of a fork, dip the fork in a water while sealing.
- Make 3-4 small slits on the top of each envelope with a very sharp knife or scissors. Place the pockets on a parchment paper lined cookie sheet and bake for about 25-30 minutes or until golden. If they start to brown too quickly cover the pockets with a sheet of foil and continue baking. Immediately place on a wire race, and let cool about one minute, then serve.
Nutrition Facts : Calories 364 kcal, Carbohydrate 24 g, Protein 11 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 28 mg, Sodium 336 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
PASTA PRIMAVERA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
- To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
- For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
- Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
- Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.
SACCOTTINI STUFFED WITH PESTO AND SERVED WITH PRIMAVERA SAUCE
Between our families, careers and the endless demands of day-to-day life most people are too busy to put in the time for a traditional home cooked dinner. This quick and easy recipes solves the problem of finding the time to make home cooked meals.
Provided by Mary Jenny
Categories Sauces
Time 25m
Yield 2 portions, 2 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot of boiling water, sprinkle ½ a teaspoon of salt. Throw in the saccottinis. Cook for approximately 5 minutes, and then drain the pasta.
- In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the vegetables. Cook for 2-3 minutes. Deglaze with the white wine. Add the O'Sole Mio Napolitana sauce. Let simmer for 2 minutes.
- Add the pasta to the sauce. Stir well and serve. Decorate with a basil leave and some grated Parmesan. More quick and easy recipes can be found at www.osolemio.ca.
Nutrition Facts : Calories 411.9, Fat 15.5, SaturatedFat 2.2, Cholesterol 45.6, Sodium 289.5, Carbohydrate 48, Fiber 4.4, Sugar 7.1, Protein 9.8
PASTA PRIMAVERA
Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
PESTO PENNE PRIMAVERA
This is a recipe you can serve hot or cold. A great side-dish or can be a full meal. My kids love this and it's always a hit. You could also add poached or grilled chicken. You can also freeze any leftover pesto for later use.
Provided by Mikey's Kitchen
Categories Side Dish Vegetables Squash Summer Squash
Time 40m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the basil, garlic, 1/4 cup pine nuts, 1/2 cup Parmesan cheese, 1/4 cup olive oil, and lemon juice in a food processor and blend until well combined and has the texture of fresh pesto; set aside.
- Bring a pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked yet firm to the bite, about 11 minutes; drain. Transfer the pasta to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat; set aside.
- Heat 1 tablespoons olive oil in a large skillet over medium heat. Roast the pine nuts in the skillet until lightly browned; remove to a plate and set aside. Add the asparagus, zucchini, Kalamata olives, roasted red pepper, and sun-dried tomatoes to the skillet; cook and stir until hot, 5 to 7 minutes. Stir the pine nuts into the vegetable mixture. Add the pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine. Serve in bowls topped with the grated Parmesan cheese.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 34.4 g, Cholesterol 8.8 mg, Fat 20.6 g, Fiber 3.1 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 412.6 mg, Sugar 3.1 g
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