Three Garlic Pasta Food

THREE GARLIC PASTA

Steps:

• Preheat oven to 425 degrees. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
• Cook pasta until al dente. Drain, and run under cold water to stop cooking.
• Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.

THREE-BEAN CHICKEN PASTA SALAD WITH GARLIC OIL

Steps:

• Heat the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
• Meanwhile, bring a large pot of salted water to a boil.
• Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the garlic oil.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the chicken, kidney beans, navy beans, parsley and shallots to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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GARLIC PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• In a skillet, saute garlic in oil on low heat, just hot enough to make the garlic sizzle; about 10 to 15 minutes. Season with basil, oregano, parsley, and crushed red pepper, and remove from heat.
• In a large bowl, toss cooked pasta with garlic and herb mixture, and let sit for 3 to 5 minutes. Sprinkle with Parmesan, and serve.

THREE GARLIC PASTA

Steps:

• Preheat oven to 425°. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour.
• Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
• Cook pasta until al dente. Drain, and run under cold water to stop cooking.
• Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp.
• Remove garlic with slotted spoon; set aside.
• Add chopped garlic; sauté until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss.
• Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.

PASTA WITH THREE KINDS OF GARLIC

Steps:

• Heat oven to 425 degrees. Wrap garlic head in parchment paper-lined foil; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
• Bring a large pot of water to a boil. Add salt and pasta; cook according to package directions until al dente; drain.
• Thinly slice 5 cloves of unroasted garlic; finely chop remaining 3 cloves. Heat oil over medium heat in a large skillet. Add sliced garlic; toast until golden and crisp. Using a slotted spoon, remove garlic; set aside. Add chopped garlic; saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, and red pepper; season with salt and pepper. Toss to combine. Garnish with toasted garlic slivers; serve. Grate cheese over each serving, as desired.

GARLIC SHRIMP PASTA

Steps:

• Place top oven rack in center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
• Whisk together olive oil, two tablespoons lemon juice, honey, garlic powder, and crushed red pepper flakes in a medium bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
• Combine broccoli and red onion in a large bowl and pour two-thirds of the lemony olive oil mixture on top. Toss until vegetables are evenly coated before spreading into a single layer onto the prepared baking sheet. Do not overcrowd.
• Place baking sheet in pre-heated oven and roast for 20 minutes, or until vegetables are crisp tender and starting to brown on the edges.
• While the vegetables are roasting, prepare the pasta according to package directions in generously salted water. When pasta is finished cooking, reserve one-half cup of the cooking liquid and set aside. Drain and rinse the pasta, then return to the pot. Cover to keep warm and set aside.
• Just before the vegetables are removed from the oven, toss the shrimp with the remaining olive oil mixture in the same mixing bowl used earlier. Season with additional salt and black pepper, if desired, and set aside.
• After 20 minutes, remove the baking sheet from the oven and turn the vegetables with a spatula. Add the seasoned shrimp to the baking sheet and carefully spread the shrimp and vegetables into a single layer without overcrowding.
• Return to oven and roast for another 3-4 minutes, or until the shrimp is cooked through and opaque. Do not overcook.
• Remove from oven and pour the roasted shrimp and vegetables into the pot with the cooked pasta. Add the remaining lemon juice, lemon zest, half the Parmesan cheese, fresh parsley, and the reserved cooking liquid. Season with additional salt and black pepper, if desired, and toss to combine.
• Serve immediately topped with the remaining Parmesan cheese. Enjoy!

GARLIC PASTA

Steps:

• Separate garlic into cloves; remove papery skins. In a large skillet over low heat, saute garlic in oil for 20 minutes or until golden brown. Remove from the heat; add parsley, oregano, salt and pepper. Toss with pasta serve immediately.

GARLIC MUSHROOM PASTA RECIPE

Steps:

• Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
• In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
• Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
• Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
• Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
• Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

DEATH BY GARLIC

Steps:

• Cook pasta according to directions
• In a pan, brown garlic in oil. Add salt, pepper and parsley and remove from heat.
• Toss penne pasta with garlic mixture and Romano cheese and serve!

THREE WAY GARLIC PASTA WITH BEANS AND PEPPERS

Steps:

• Reserve 6 large garlic cloves. Put remaining cloves in 2 cups cold water, then simmer in a small saucepan, covered, until garlic is very soft, about 30 minutes. Reserve 1/2 cup garlic cooking liquid, then drain garlic in a sieve.
• Purée cooked garlic with reserved cooking liquid and 1 teaspoon salt in a blender until smooth.
• While garlic simmers, roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes (or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes). Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes. Peel peppers, discarding stems and seeds, and cut into 3/4-inch pieces.
• Mince 2 reserved garlic cloves with thyme and remaining teaspoon salt using a large knife. Transfer along with spinach to a large serving bowl.
• Cook pasta in a large pot of boiling salted water until al dente.
• Make sauce while pasta is cooking:
• Finely chop remaining 4 garlic cloves and cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until pale golden, 3 to 5 minutes. Add peppers and cook, stirring, 3 minutes. Add beans and garlic purée to skillet and bring to a simmer over moderately low heat, stirring occasionally. Season with salt and pepper.
• Reserve 1 cup cooking water, then drain pasta. Add pasta, sauce, vinegar, and cheese to spinach and garlic in serving bowl and toss to combine. (Add some of reserved cooking water if mixture is dry.) Serve immediately.

GARLIC CHICKEN PASTA (OR THREE CHEESE GARLIC CHICKEN PASTA)

Steps:

• In a skillet, saute cooked chicken and garlic in olive oil. Turn to low heat to keep warm while you're cooking the pasta.
• Place the pasta in a large pot with the milk, butter and salt. Bring to a boil over med-hi heat, stirring almost constantly to prevent the milk from scorching.
• When it comes to a boil, turn down to medium heat and stir constantly until pasta is tender and the starch from the pasta has thickened the milk into a creamy sauce. There shouldn't be any liquid left over, it should be like white sauce.
• Remove from heat and stir in chicken/garlic.
• Serve immediately...sprinkling Parmesan cheese on each serving.
• To make Three Cheese Garlic Chicken:.
• Follow recipe as above, except before adding chicken to cooked pasta, remove from heat and add 1/2 cup shredded mozzarella and 3 oz. cream cheese.
• Stir until cheese has melted then add chicken and serve with Parmesan cheese.