WHOLE WHEAT FETTUCINE WITH DANDELION GREENS, GOAT CHEESE, AND ROASTED GARLIC
Roasting garlic makes it sweet, mild, and creamy. Arugula, or other bitter greens, can be substituted for the dandelion greens.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Remove several outer layers of skin from garlic head, leaving a thin layer of skin attached. With a serrated knife, cut off top 1/2 inch of garlic head. Season with salt and pepper, wrap in foil, and put in a small baking dish. Bake until completely soft, about 1 1/2 hours. When garlic is cool enough to handle, squeeze pulp out onto a cutting board; smash to a puree with the side of a knife.
- Bring stock and garlic to a boil in a large saute pan over high heat. Reduce heat to medium, and simmer for 5 minutes. Add dandelion greens; add salt and pepper to taste. Cook, tossing, until greens are slightly wilted, about 3 minutes. Add goat cheese, and cook, stirring, until cheese is melted and liquid is creamy, about 3 minutes.
- While dandelion greens are cooking, cook fettuccine in a large pot of rapidly boiling salted water until al dente, according to package directions. Drain in a colander.
- Add pasta and parsley to saute pan. Toss over low heat until heated through; season with salt and pepper, if necessary. Serve immediately.
Nutrition Facts : Calories 349 g
WHOLE WHEAT FETTUCCINE WITH ROASTED TOMATOES, PEAS AND FRESH MOZZARELLA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the tomatoes: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray, and set aside.
- Toss the tomatoes, oil and salt together. Arrange the tomatoes in a single layer on the prepared baking sheet. Roast until the skins blister and turn dark brown in places, 20 minutes. Set aside to cool.
- For the fettuccine: 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, 8 to 10 minutes. Drain and place in a large serving bowl.
- In a blender, combine the red wine, 1 teaspoon salt, the red pepper flakes, black pepper, garlic, canned tomatoes (plus juices). Blend until smooth. Pour the mixture into a medium saucepan and bring to a simmer over medium heat. Add the thyme and cook, stirring occasionally, until the sauce has thickened slightly, 20 minutes.
- Toss together the pasta, tomato sauce, roasted tomatoes, peas and chopped basil. Arrange the cheese on top and serve.
FETTUCCINE WITH SUMMER VEGETABLES AND GOAT CHEESE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Toss the tomato, squash, chives, lemon zest and 2 tablespoons olive oil in a large bowl. Season with salt. Sprinkle in half of the goat cheese. Add the pasta to the boiling water and cook as the label directs, adding the wax beans to the pot during the last 3 minutes of cooking. Reserve 1/4 cup of the cooking water, then drain the pasta and beans and add to the bowl with the vegetables. Drizzle with the reserved cooking water and the remaining 1 tablespoon olive oil and toss until the goat cheese begins to melt. Add the parmesan and toss. Divide among bowls and top with the remaining goat cheese.
Nutrition Facts : Calories 557, Fat 21 grams, SaturatedFat 8 grams, Cholesterol 23 milligrams, Sodium 227 milligrams, Carbohydrate 72 grams, Fiber 6 grams, Protein 21 grams
WHOLE WHEAT PASTA
Fresh, healthy and very delish... I sometimes make this the traditional style, and when in a hurry, I throw all the ingredients into my mixer, with the kneading hook.
Provided by Gia
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
- Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 68.8 g, Cholesterol 186 mg, Fat 8.6 g, Fiber 6.8 g, Protein 17.3 g, SaturatedFat 2.1 g, Sodium 293.2 mg, Sugar 0.7 g
GARDEN GREENS AND GOAT CHEESE PASTA
This pasta is tasty made with kale, collards, or any greens you have growing in the garden. I will go and cut whatever is ready or use what I brought home from the farmers' market. I like to include something that has a bit of spice, such as broccoli rabe, red mustards, or mature rocket. Many times I will cook more greens than I need and put them in the refrigerator to make a quick pasta another time. (Add the garlic and goat cheese at the time you are going to toss them with the pasta.) This is perfect for those days when dinnertime shows up before you know it.
Provided by Alice Waters
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pull the tough stems away from the leaves of: 1 bunch of kale (lacinato, Red Russian, or Siberian)
- Put the stems into the compost bucket and wash the leaves in cool water. Drain. Cook the leaves until tender in boiling salted water. Remove from the water and let cool. Bring the water back to a boil and add: 1 pound whole-wheat spaghetti
- While the pasta is cooking, heat a heavy-bottomed skillet over medium-high heat and pour in: 2 tablespoons extra-virgin olive oil
- Stir in the greens and heat through. Move the greens from the center of the pan and add: 2 garlic cloves, finely chopped
- Allow to cook for a minute and stir into the greens. Taste for salt and add as needed. When the pasta is cooked, drain it in a colander, reserving some of the cooking liquid. Add the drained pasta to the greens with: 1/3 cup crumbled fresh goat cheese A pinch of dried chile flakes A drizzle of extra-virgin olive oil
- Stir the greens, pasta, and goat cheese together. The cheese will melt, making a creamy sauce. Add cooking water as needed to loosen. Taste for salt one last time before serving.
WHOLE WHEAT FETTUCCINE WITH SPRING VEGETABLES
Treat yourself to this cheesy pasta dish that's cooked with vegetables - perfect for an Italian dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Cook and drain fettuccine as directed on package. Rinse with cold water; drain.
- Cook asparagus in enough boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
- In 10-inch skillet, melt butter over medium-high heat. Add asparagus, zucchini and peas; cook about 4 minutes, stirring frequently, until crisp-tender.
- In large bowl, toss asparagus mixture, fettuccine, tomato, basil and pepper. Cover and refrigerate about 1 hour or until chilled. Sprinkle with cheese.
Nutrition Facts : Calories 300, Carbohydrate 49 g, Cholesterol 10 mg, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 5 g, TransFat 0 g
DANDELION GREENS WITH A KICK
Dandelion greens are one of my favorite bitters! They're not for everyone, but I enjoy their unique flavor. I decided to try them sauteed instead of in a salad and it was a huge hit! Makes good use of those dandelions in the yard or you can usually find dandelion greens at the grocery or Asian market.
Provided by TTV78
Categories Side Dish Vegetables Greens
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
- Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
- Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
- Sprinkle greens with Parmesan cheese to serve.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 12.4 g, Cholesterol 8.5 mg, Fat 10.8 g, Fiber 4.3 g, Protein 3.8 g, SaturatedFat 3.2 g, Sodium 1330.4 mg, Sugar 1.4 g
FETTUCCINE W/ DANDELION GREENS, SUN-DRIED TOMATOES & PANCETT
The perfect combination of sweet, bitter, salty, and spicy! You can substitute any greens you like; just adjust the cooking time on them accordingly (a quick blanch for spinach or chard, whereas longer for kale, etc.)
Provided by lecole54
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Trim the greens, and coarsely chop.
- 2. Bring a pasta pot of salted water to a boil, drop the greens in, and cook until tender.
- 3. Use a slotted spoon to remove the greens from the water and drain well.
- 4. In a small saucepan, heat the olive oil, and add the pancetta, and cook until the pancetta is cooked and light brown.
- 5. Add the garlic and cook until fragrant, then add the sun-dried tomatoes, and hot peppers, and cook over very low heat.
- 6. Season with salt and pepper to taste.
- 7. Bring the pasta water to a boil again, and cook the pasta until it is "al dente".
- 8. Reserve a small cup of the pasta water, then drain well.
- 9. Return the pasta to the pot, and add the greens and sun-dried tomato mixture, tossing well to mix.
- 10. Add a little of the pasta water to moisten and toss well.
- 11. Serve in individual bowls and pass the grated Pecorino or Parmesan cheese at the table.
Nutrition Facts : Calories 533.2, Fat 12.1, SaturatedFat 1.7, Sodium 72.4, Carbohydrate 89.7, Fiber 4.4, Sugar 5.4, Protein 15.9
WHOLE ROASTED GARLIC WITH GOAT CHEESE
So perfect with a crusty baguette! Wonderful as a side to meaty entrees. I use this dish to bribe Dh into tackling his honey-do list. It's never let me down. This is an adaptation of a Rozanne Gold dish.
Provided by sugarpea
Categories Spreads
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°.
- Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
- Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown.
- Top each head with 1/2 ounce slice of goat cheese and broil until golden, about 1 minute; serve warm.
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