BAKED FARFALLE WITH ESCAROLE AND ZUCCHINI
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6-8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the farfalle until very al dente, 2 to 3 minutes less than the label directs; drain.
- Meanwhile, make the sauce: Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden. Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add the basil sprigs; simmer, uncovered, until the sauce is thickened, 15 minutes. Discard the basil; season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.)
- Stir the chopped basil and parsley into the sauce, then add the escarole and zucchini.
- Brush a 3-to-4-quart baking dish with olive oil. Toss the cooked pasta with the sauce and half of each cheese. Spread in the prepared baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.
FARFALLE WITH ZUCCHINI, YELLOW SQUASH AND MINT
Steps:
- Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 10 to 12 minutes. Before draining, ladle out 1/2 cup of the boiling cooking water and reserve.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion and garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash and cook, stirring, over medium-low heat just until wilted, about 3 minutes.
- Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese. Spoon onto plates, and serve with a light sprinkling of cheese over each serving.
FARFALLE WITH ZUCCHINI, YELLOW SQUASH, AND MINT
Make and share this Farfalle With Zucchini, Yellow Squash, and Mint recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 42m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta in lots of boiling, salted water; stirring occasionally, until al dente (10-12 minutes).
- Before draining, ladle out ½ cup of boiling cooking water and reserve.
- Heat the oil in a big skillet over medium heat; add in scallion and garlic; cook and stir for 2 minutes.
- Add in the zucchini and yellow squash; cook and stir over med-low heat just until wilted, about 3 minutes.
- Toss the pasta with the zucchini mixture; stir in the basil, mint, reserved pasta water, and cheese; season w/ salt and pepper if needed.
- Spoon onto plates and serve with extra sprinkling of cheese, if desired.
Nutrition Facts : Calories 379.8, Fat 5.2, SaturatedFat 1, Cholesterol 0.9, Sodium 36.5, Carbohydrate 69.8, Fiber 4.1, Sugar 3.2, Protein 13.3
ZUCCHINI PESTO WITH SHRIMP AND FARFALLE
Wonderful zucchini-basil pesto takes advantage of summer's best produce and adds fantastic flavor to this simple pasta toss. You'll feel like you're dining in a fine restaurant, but the seasonal ingredients make it easy on your pocketbook. -Amber Massey, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute zucchini in 1 tablespoon oil until tender. Remove from the pan and cool slightly., Drain pasta, reserving 1/3 cup cooking liquid. In a food processor, combine the basil, 1/4 cup cheese, pine nuts, garlic, reserved cooking liquid and 2/3 cup cooked zucchini. Cover and process until pureed., In the same Dutch oven, cook onion in remaining oil until tender. Stir in the shrimp, pasta and remaining zucchini. Add the pureed mixture, milk, lemon juice, salt, lemon zest and pepper; toss to coat. Heat through. Sprinkle with remaining cheese.
Nutrition Facts : Calories 368 calories, Fat 12g fat (3g saturated fat), Cholesterol 121mg cholesterol, Sodium 827mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
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