PARMESAN PASTA
No time to make Grandma's slow-simmered spaghetti sauce? In times like these, this easy 20-minute Parmesan Pasta is your best, most delicious bet.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook spaghetti in large saucepan as directed on package; drain. Cover to keep warm.
- Melt butter in same pan on medium heat. Add garlic; cook and stir until tender. Add spaghetti; toss to coat.
- Add cheese; mix lightly. Top with tomatoes and parsley.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 370 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 4 g, Protein 14 g
CHICKEN PARMIGIANA
This is a very nice dinner for two. Serve it with your favorite pasta and tossed greens.
Provided by Candy
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
- Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
- Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 44.9 g, Cholesterol 184.1 mg, Fat 18.3 g, Fiber 5.6 g, Protein 43.5 g, SaturatedFat 7.6 g, Sodium 1309.5 mg, Sugar 17.2 g
CHICKEN PARMIGIANA
Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F.
- Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
- Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
- Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.
CHICKEN PARMIGIANA
This classic chicken Parmesan recipe gets the Good Food makeover, resulting in a hearty yet healthy dish great for sharing with your mates
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
- Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
- Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
- Heat grill to High and cook the chicken for 5 mins each side, then remove.
- Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
- Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
- Serve with vegetables or salad and some pasta or potatoes, if you like.
Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 1.31 milligram of sodium
GARLIC PARMESAN SPAGHETTI
Garlic Parmesan spaghetti is a simple pasta dish with bold flavor! You can make this easy spaghetti recipei in about 15 minutes, using just 5 ingredients!
Provided by Easy Weeknight
Categories Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Heat up a pot of water and cook the spaghetti to al dente, according to the package instructions.
- Drain and set aside.
- Heat up a skillet with the olive oil and saute the garlic until aromatic but not browned.
- Add the spaghetti to the skillet, follow by salt and chicken bouillon powder. Stir to blend well.
- Turn off the heat and add the Parmesan cheese. Mix well with the spaghetti.
- Garnish with the parsley and serve immediately.
Nutrition Facts : Calories 418 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1167 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
SPAGHETTI ITALIAN
Delicious and not so sweet. Good to the last bowl!!
Provided by FOXWORTH
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large skillet, brown sausage over medium heat; drain and set aside.
- In a large saucepan over medium heat, combine tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage; mix well.
- Simmer over medium-low heat for at least one hour; it is best if simmered all day.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Mix sauce with hot pasta; serve.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 38.5 g, Cholesterol 14.9 mg, Fat 8 g, Fiber 3.9 g, Protein 12.2 g, SaturatedFat 2.6 g, Sodium 1068.7 mg, Sugar 7.9 g
SPAGHETTI SQUASH PARMESAN
Get the recipe for Spaghetti Squash Parmesan.
Provided by Grace Elkus
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat oven to 400 F. Place squash on a parchment-lined rimmed baking sheet, drizzle cut sides with 2 tablespoons of the oil, and season with 1 teaspoon salt, and several grinds pepper. Place cut side down and roast until easily pierced with a fork, 40 to 45 minutes. Increase oven temperature to 450 F.
- Meanwhile, combine the ricotta, parsley, basil, red pepper flakes, half the mozzarella, 1½ teaspoons salt, and ¼ teaspoon pepper in a large bowl. In a separate small bowl, combine the breadcrumbs with remaining 1 tablespoon oil and ¼ teaspoon salt.
- Using a fork, gently scrape out the squash strands and transfer to the bowl with ricotta mixture. Stir until mostly combined but still streaky. Return the mixture to the hollowed-out squash halves. Dollop the marinara over the squash and scatter with the remaining ½ cup mozzarella. Top with Parmesan and breadcrumbs. Bake until breadcrumbs are golden and cheese is melted and browned in spots, about 25 to 30 minutes. Serve topped with more basil.
PASTA PARMIGIANA
Whole wheat pasta gives this tasty vegetarian pasta dish a distinctive nutty flavour. Serve with a tomato and basil salad for a healthy meal.
Provided by English_Rose
Categories Pasta Shells
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pan of water to the boil. Add the pasta shells, salt and 1 tbsp oil and cook for 12-15 minutes until the pasta is tender.
- Heat the remaining oil in a frying pan, add the vegetables and cook quickly for 5-7 minutes, turning them frequently so that they do not brown. Preheat the grill to high.
- Add the cooked, drained pasta, lemon juice, cream, salt and freshly ground black pepper.
- Stir well, then quickly pour this mixture into a gratin dish.
- Cover it with the grated parmesan and grill until the cheese is golden brown. Serve immediately.
Nutrition Facts : Calories 569, Fat 23.7, SaturatedFat 9, Cholesterol 39, Sodium 539.5, Carbohydrate 74.3, Fiber 9.4, Sugar 4.3, Protein 23.2
SPAGHETTI WITH PARMESAN CHEESE
Provided by Pierre Franey
Categories dinner, one pot, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring about 3 quarts water to a boil and add linguine, stirring down so the pasta is completely immersed in the water. Add salt and cook until tender, stirring strands often, 8 to 10 minutes. Drain.
- Return pasta to the kettle it was cooked in, and add butter, olive oil, basil, pepper and 1/2 cup cheese, and toss to blend. Serve with additional Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 9 grams, Carbohydrate 64 grams, Fat 19 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 271 milligrams, Sugar 2 grams, TransFat 0 grams
PARMESAN SPAGHETTI
It's a weeknight classic-and for good reason. This family-pleasing spaghetti with sauce and grated Parmesan only takes 20 minutes start to finish.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 3
Steps:
- Cook spaghetti as directed on package.
- Meanwhile, bring pasta sauce just to boil in saucepan on medium heat; simmer on medium-low 5 min. or until heated through, stirring occasionally.
- Drain spaghetti; place in large bowl. Add pasta sauce; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 310, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g
SPAGHETTI PARMIGIANA
Make and share this Spaghetti Parmigiana recipe from Food.com.
Provided by Chocolatl
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook spaghetti according to package directions, but add the garlic to the cooking water.
- Drain.
- Add butter or oil and cheese and toss to combine.
CHICKEN PARMESAN WITH SPAGHETTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, 2 to 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Remove from the heat and puree with an immersion blender, or puree in a regular blender in small batches and return to the pot. You should have about 4 cups sauce.
- Meanwhile, make the chicken: Preheat the oven to 450˚. Put the flour in a shallow dish. Whisk the eggs in a separate shallow dish. Combine the breadcrumbs, parsley and oregano in a third dish. Lay the chicken on a piece of plastic wrap and cover with another piece of plastic. Pound the chicken on both sides with the flat side of a meat mallet or a skillet until 1/4 inch thick. Season the chicken with salt and pepper on both sides. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess, then dip in the eggs, letting the excess drip off, and dredge in the breadcrumb mixture, pressing to adhere on both sides. Transfer to a plate.
- Set a wire rack on a baking sheet. Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add 2 pieces of chicken and cook, gently moving them around in the pan with tongs, until golden brown, 2 to 3 minutes per side. (Adjust the heat as needed if the chicken is browning too quickly.) Remove the chicken to the rack to drain. Lightly sprinkle with salt. Repeat with the remaining chicken.
- Transfer the chicken to a clean baking sheet and top each piece with 1/2 cup tomato sauce and 2 slices mozzarella. Bake until the cheese is melted, bubbling and browned in spots, 10 to 12 minutes.
- Meanwhile, make the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1 cup cooking water, then drain. Warm the remaining tomato sauce (about 2 cups) over low heat. Add the spaghetti and 1/2 cup reserved cooking water; toss, adding more cooking water as needed. Season with salt and pepper.
- Top the chicken with parmesan and basil. Serve with the spaghetti.
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Servings 6Total Time 1 hr 30 minsCategory MainsCalories 237 per serving
- Peel and finely chop the onion, and peel and finely slice the garlic.Place a large pan on a medium heat with 2 or 3 lugs of olive oil, add the onion, garlic and dried oregano, then cook for 10 minutes, or until the onion is soft and the garlic has a tiny bit of colour.
- If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds.
- Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh.
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5/5 (16)Category Main CourseCuisine Campania, Italian, Sicilian, Southern ItalianTotal Time 1 hr 15 mins
- Cut the eggplant into thick slices and cover with sea salt in a colander. Leave them for about 30 minutes. Rinse off the salt and pat dry with kitchen paper.
- Cut the cherry tomatoes into halves (if using). Drain and cut the mozzarella into small cubes/pieces. Peel the garlic cloves.
- In the meantime, put a pot of water on to boil for the pasta. Add salt once it starts to boil. Bring to the boil again and add the pasta. Cook the pasta al dente according to the instructions on the packet. When the pasta is ready, save a cup of the cooking water and drain.
- If the tomato sauce seems too thick add some of the saved pasta water and stir. Add the eggplant pieces to the tomato sauce. Mix together well and then add the drained pasta. Mix again and add the mozzarella pieces. Cook for a bit over a low heat until the mozzarella starts to melt slightly.
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- Bring a pot of water to boil. Add in the pasta and cook until al dente. Pour 1/2 cup of water in a mug and drain the pasta.
- Melt butter in the same pot and put the drained pasta back into the pot. Add in grated parmesan and salt. Give it a stir and pour the pasta water over it. Stir again and cook for about a minute or until everything looks combined and there is almost no water.
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Estimated Reading Time 2 mins
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Reviews 2Estimated Reading Time 3 minsServings 4
- Preheat oven to 400 degrees F and line baking sheet with parchment paper. Brush cut sides of squash with olive oil and season with salt and pepper, to taste.
- Place squash (cut side down) onto baking sheet and bake for 40-50 minutes, or until tender. Remove from oven and let cool. Using a fork, scrape squash into strands.
- Coat eggplant with salt in a colander and let sit for 30 minutes. Remove eggplant and squeeze out any excess liquid using a towel.
- Place flour, eggs, and breadcrumbs into three separate bowls. One eggplant slice at a time, dip into the flour, the egg batter, and the breadcrumbs, in that order. Place coated slices onto new parchment-lined baking sheet.
PARMIGIANA PASTA RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Main-Course
- 1. For the pangrattato, place the bread in a food processor and process to coarse breadcrumbs. Heat a large frying pan over low-medium heat and add the breadcrumbs, garlic and oil. Cook for about 10 minutes, stirring regularly, until the breadcrumbs and garlic are golden brown. Season with salt and put in a large bowl to cool to room temperature. Once cooled, stir through the parsley.
- 2. Brush out the pan with a paper towel to remove any breadcrumbs and increase the heat to medium. Add the olive oil and eggplant and cook the eggplant for around 8 minutes until golden brown on all sides. Remove the eggplant with a slotted spoon, add the pancetta and cook for about 5 minutes until browned and crisp.
- 3. Remove the pancetta with a slotted spoon, add the onion and garlic and cook for about 4 minutes until fragrant, then add the passata, salt and ½ cup of water. Cover with a lid, reduce the heat and simmer for about 25 minutes, stirring occasionally.
- 4. While the tomato sauce is cooking, cook the pasta in plenty of salted water according to the packet directions. When the pasta is al dente, transfer the pasta to the tomato sauce and add the eggplant and pancetta. Mix well to combine, then turn off the heat. Just before serving, stir through the mozzarella cubes. Serve immediately with the pangrattato (or parmesan, if you prefer).
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