CREAMY CAVATAPPI PASTA RECIPE
This creamy and cheesy Cavatappi Pasta is a grown-up version of mac and cheese. Also called corkscrew pasta, cavatappi is delicious on its own or served as a side at your next family dinner. I used a homemade cheese sauce to take this recipe over the top!
Provided by Izzy
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 °F. Grease a square baking dish and set aside.
Nutrition Facts : Calories 535 kcal, Carbohydrate 34 g, Protein 19 g, Fat 36 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 110 mg, Sodium 426 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
12 BEST CORKSCREW PASTA RECIPES
Steps:
- Cook pasta according to box instructions in a large pot of boiling water with about 2 Tbsp of salt
- Meanwhile, heat oil in a large skillet over medium high heat until just sizzling.
- Add in the chopped sausage, and cook until browned slightly about 5-6 minutes.
- Add in the tomatoes, with juices from the can as well as the drained beans, oregano, chili flakes, salt, and pepper.
- Bring this mixture to a simmer on medium-high heat then turn down to low to keep at a simmer.
- Cook this mixture till the liquid reduces, about 3-4 minutes
- Stir in the cooked pasta and allow to simmer 2-3 minutes
- Divide among bowls and them sprinkle with parmesan and chopped parsley
CORKSCREW PASTA WITH TOMATOES AND BASIL
A simple tomato sauce, made from fresh or canned tomatoes, is the foundation for vast numbers of dishes, but it is also very good on its own. This recipe makes twice the amount of sauce needed for the dish. The rest can be refrigerated or frozen. Use fresh tomatoes, but only if they are very ripe, sweet and flavorful; about two pounds will do. Peel, seed and coarsely chop them before adding them to the saucepan. A pinch of sugar will help to accentuate the natural sweetness. Fresh tomatoes will need to cook about 10 minutes longer than canned.
Provided by Nancy Harmon Jenkins
Categories dinner, easy, lunch, pastas, main course
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In heavy saucepan over medium-low heat, gently saute onion, garlic and parsley in olive oil. When onion and garlic are softened, but not starting to brown, add tomatoes with liquid, breaking them up with wooden spoon.
- Raise heat to medium-high. Cook rapidly, stirring frequently, until tomato liquid has evaporated and sauce has thickened considerably, about 20 minutes. If desired, put sauce through food mill, or process in food processor or with immersion blender. This makes 3 cups of sauce, twice as much as necessary; set aside half in refrigerator or freezer. Return remaining sauce to low heat, and keep warm.
- Bring 5 to 6 quarts water to rapid boil. Add at least 2 tablespoons salt and then the pasta.
- Start testing pasta after 5 to 6 minutes. When pasta is done, drain it and turn it immediately into preheated bowl. Add slivered basil to hot tomato sauce.
- Pour about three-quarters of sauce over pasta. Toss to mix well, and then top with remaining sauce and grated cheese. (Or drain pasta when it is not quite done, finish cooking in tomato sauce, and then top with grated cheese). Serve immediately.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 11 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 563 milligrams, Sugar 6 grams
BLT PASTA SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
- Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
- Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 960, Fat 56 grams, SaturatedFat 20 grams, Cholesterol 125 milligrams, Sodium 2114 milligrams, Carbohydrate 73 grams, Fiber 5 grams, Protein 44 grams
SUMMER CORKSCREW PASTA
Make and share this Summer Corkscrew Pasta recipe from Food.com.
Provided by MsBindy
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions.
- Cut tiny zucchini into rounds, or cut medium-sized zucchini into quarter rounds about 1/4 inch thick.
- In a skillet, saute the zucchini, garlic and pine nuts in olive oil until the garlic is golden and the zucchini is barely tender, for just a few minutes.
- Put the zucchini into a large serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice and olive oil. Add black pepper to taste and mix well.
- When pasta is el dente, drain it and add to the serving bowl.
- Toss everything and serve immediately.
- Sprinkle with Parmesan if desired.
Nutrition Facts : Calories 838.5, Fat 33.3, SaturatedFat 8.5, Cholesterol 33.2, Sodium 318.2, Carbohydrate 107.7, Fiber 10.3, Sugar 13.5, Protein 32
PENNE PASTA WITH FETA AND SUMMER VEGETABLES
Make and share this Penne Pasta With Feta and Summer Vegetables recipe from Food.com.
Provided by An_Net
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta in boiling salted water until al dente. Drain with a little olive oil.
- Heat olive oil in a frying pan add garlic, zucchini and both capsicums and stir over high
- heat for 2-3 mins or until vegetables are tender.
- Add tomatoes and cook for a further 30 seconds.
- Stir in feta cheese, olives and thyme.
- Cook 1 minute more and season to taste.
- Toss vegetable/cheese mixture through the pasta and garnish with chopped herbs.
Nutrition Facts : Calories 846.8, Fat 38.1, SaturatedFat 9.8, Cholesterol 33.4, Sodium 873.9, Carbohydrate 115.4, Fiber 18.7, Sugar 7.9, Protein 17.8
CORKSCREW PASTA SALAD WITH BLACK OLIVES
Make and share this Corkscrew Pasta Salad With Black Olives recipe from Food.com.
Provided by lilkittykt
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta in a large pot of boiling salted water, until just tender.
- Drain and rinse with cold water then drain again.
- Place in a large bowl and toss with olive oil.
- Add the mayonnaise, olives, tomatoes, onions and herbs, toss well, sprinkle with feta cheese.
- Season with salt and pepper, serve over a bed of lettuce.
Nutrition Facts : Calories 729.2, Fat 28.4, SaturatedFat 7.1, Cholesterol 32.4, Sodium 869.4, Carbohydrate 99.4, Fiber 5.3, Sugar 5.7, Protein 19.7
CORKSCREW PASTA WITH SHRIMP, SUGAR SNAP PEAS, AND RED PEPPERS
Make and share this Corkscrew Pasta with Shrimp, Sugar Snap Peas, and Red Peppers recipe from Food.com.
Provided by ChipotleChick
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to directions.
- Add snap peas to water in last 3 minutes of cooking.
- Drain and rinse with cold water.
- Set aside.
- Meanwhile, in large nonstick skillet heat 1 tb oil over medium high.
- Add garlic and cook 30 seconds.
- Add shrimp, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cook until shrimp are lightly golden, 2-3 minutes per side.
- Remove shrimp, add pepper strips to skillet.
- Cook, stirring occasionally, until just starting to soften, 1-2 minutes.
- Combine with shrimp.
- Meanwhile, in a small bowl combine basil, lemon juice, zest, and mustard.
- Slowly whisk in remaining oil until mixture thickens slightly.
- In large serving bowl combine reserved pasta with shrimp mixture and sauce/dressing/vinaigrette.
- Serve immediately.
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