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- 1 Pound boneless skinless chicken breasts, thinly sliced
- 1 Cup chopped carrots
- 2 Cups chopped asparagus
- 1/4 Cup Sun-Dried Tomato Dressing
- 1/4 Cup KRAFT Shredded Colby & Monterey Jack Cheese
Cook pasta as directed on package.
Cook and stir chicken in hot oil in large skillet for 5 minutes or until meat is evenly browned. Stir in vegetables and dressing. Bring to boil. Reduce heat to medium; simmer 10 minutes or until meat is done and vegetables are crisp-tender.
Drain pasta, reserving 1/4 cup of the cooking liquid. Place pasta in large serving bowl. Add reserved cooking liquid and the meat mixture; toss lightly. Sprinkle with cheese.
Calories Per Serving202
Folate equivalent (total)55µg14%
In a large skillet, heat 2 tablespoons of the olive oil. Add the onion, celery and garlic, and season with salt and the red pepper flakes. Cook until the onions become translucent, 3-5 minutes. Add the tomatoes, sugar and 1 cup water, and cook for an additional 15-18 minutes over medium heat, stirring from time to time. Add 2 more tablespoons of the olive oil and blend the sauce in the blender until smooth. Taste for seasoning. Transfer to a large bowl.
In a large pot, bring the water to a rolling boil. Add the salt and bring the water back to a boil. Taste the water (it should be salty like seawater). Add the ziti and stir with a large, slotted spoon to ensure the pasta does not stick as it cooks. Cook until still quite firm, 8-10 minutes. Drain and drop into the bowl with sauce. Stir to blend.
Preheat the oven to 375 F.
In a medium skillet, heat the remaining 2 tablespoons of the olive oil over medium heat. Add the asparagus and zucchini with a pinch of salt and cook until tender, 2-3 minutes. Transfer to the bowl with the sauce.
Add the ziti to the sauce and stir gently to blend. Stir in the basil. Taste for seasoning. Fill a baking dish with all of the pasta mix, sprinkling half of the mozzarella and Parmesan into the pasta as you fill the dish. Top with all of the remaining mozzarella and Parmesan.
Place the dish in the center of the oven and bake for 12-15 minutes, or until the top browns. Run the dish under the broiler 2-3 minutes for an extra bubbly, browned top.
- 16 ounces rotini pasta
- 4 tablespoons olive oil
- 4 skinless, boneless chicken breast halves, cut into bite size pieces
- 3 cloves garlic, minced
- 1 ¼ teaspoons salt
- 1 ¼ teaspoons garlic powder
- 1 ¼ teaspoons dried basil
- 1 ¼ teaspoons dried oregano
- 1 cup chopped sun-dried tomatoes
- ¼ cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil cook rotini at a boil until tender yet firm to the bite, about 8 minutes drain.
Heat oil in a large pot over medium-high heat. Saute chicken, garlic, salt, garlic powder, basil, and oregano in hot oil until chicken is no longer pink in the middle, 5 to 10 minutes. Add sun-dried tomatoes and cook until heated through, about 2 minutes. Remove from heat.
Pour pasta into pot and toss with chicken until combined. Top with Parmesan cheese.
Lemony Spring Pasta Salad With Vegetables and Herbs by The First Mess
This deliciously easy vegan option is perfect for spring holiday gatherings because you can make it ahead of time. It’s also loaded with in-season vegetables, chickpeas, and a lemon dressing. Spring pasta doesn’t get much better than this.
Boil the pasta in salted water. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid.
Meanwhile, dry-fry the bacon in a nonstick pan until crisp. Remove from the pan and drain off most of the fat, leaving behind about 1 tsp. Gently fry the onion in the fat for 2-3 mins until soft.
Tip the cooked pasta and kale into the pan, then stir through the bacon and goat’s cheese. Add a little of the pasta cooking water if the mixture seems a bit dry. Serve in bowls scattered with grated Parmesan, if you like.
POSH CHEESE ON TOAST
Mix 50g goat’s cheese with a handful chopped basil and 1 beaten egg. Slice 1 large tomato and arrange over 2 slices lightly toasted bread. Spread the goat’s cheese mixture on top of the tomato, then grill for 3-5 mins until golden.
GOAT’S CHEESE & BEETROOT SALAD
Toss 200g bag watercress, spinach & rocket salad with 3 tbsp of your favourite dressing. Scatter over 250g pack cooked baby beetroots, sliced, goat’s cheese and a few toasted walnuts.
GOAT’S CHEESE & PEPPER DIP
Finely chop 1 small onion, then gently fry in a pan with a little olive oil. Leave to cool, then blend in a food processor with 50g goat’s cheese, 3 tbsp natural yogurt and 2 roasted red peppers from a jar.
Spring Green Spaghetti Carbonara
Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas, and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
Meanwhile, heat the oil in a medium (10 to 11-inch) sauté pan over medium heat, add the pancetta, and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks, and ¼ cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the ¾ cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt, and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt, and serve hot sprinkled with extra chives and Parmesan.
Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved
When slowly simmered, rabbit becomes tender and velvety (exactly how you want it to be).
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Spring Pasta Pesto It’s the summer pasta I make at least once a week
How I love to see what I have favorite foodies do when they want to pull out all the steps and “Wow” to his guests, you know what I find even more interesting? Learn what dishes to cook when you’re at home in the middle of the night. These recipes are usually faster, lighter, and use fewer ingredients, meaning they are the perfect inspiration to meet demand. ”What should I do for dinner?Every time he knocks. To satisfy my curiosity, today is the launch of a new series here on the site, called “U mo Go-To Meal“, Where we will ask passionate home cooks and cooks who like to spread the easy recipes that are in constant rotation at home. I cut it out for myself, with the spring pasta pesto that I make at least once in a while. a week throughout the summer.
This fresh summer pasta never fails to satisfy my craving for carbs, while filling my plate with loads of vegetables that can vary depending on what’s in my fridge. Even better? It comes together in a pan, meaning less time washing dishes and more time taking those long summer nights.
Scroll down to see how easily this spring pasta pesto happens, more ideas to switch to whatever vegetables you have on hand, so let’s be honest: you’re going to want to do this tonight.
Amu a pasta to a pot, especially when I need to get dinner on the table fast. Okay, technically you need another pot to cook the real noodles, but I don’t count that because it’s such an easy clean. U real the magic happens in a large pan where you throw it all together. The technique is simple: at the bottom, cut all the vegetables, throw them in a pan, and then toss the cooked pasta with some pesto and goat cheese. Then top it off with plenty of parmesan, of course. For this, I used Casarecce-Amu pasta as the twisted form picks up the olive oil and garlic sauce and gives each bite so much flavor. Other forms of pasta that work well here are anything that is short and chewy, imitating chopped vegetables (think penne or fusilli).
One of my favorite things about this recipe is that it’s infinitely customizable depending on what’s on the farmers market – I’ve planted red peppers, pumpkins, aubergines, tomatoes, and even cabbage, all with great success. For this version, I wanted to lean on a green palette that fits you feel as well as cool as this new season. I used asparagus, sugar peas, green onions, frozen green peas, fresh basil, and lots of garlic. YUM. I cut all my vegetables to be about the same size, so they cook evenly, and it’s a quick cook: you want the vegetables to be crispy, tender, and not too musky.
So, you may be wondering how to turn other vegetables into this spring pasta pesto. Here’s my cheat sheet to answer the question: How long do different vegetables take to cook when you sauté them?
- 2 minutes: Sugar peas, frozen peas and spinach
- 3 minutes: More intense leafy vegetables such as kale, bok choy, beets
- 7 minutes: Stronger vegetables such as peppers, broccoli, cauliflower, Brussels sprouts
- 12 minutes(when cut): The toughest vegetables like carrots, parsnips and sweet potatoes
This is not an exact science since a lot depends on the size of your chop and the heat of the pan, but the idea is that you want to add your vegetables to the pan starting with the hardest ones, so have a little more time to cook, and slowly layered in the vegetables that cook faster, so they don’t end up mossy. Feel the exact times come with experience, but the good news is that when you work with seasonal summer produce, you don’t have to cook a lot to make them really delicious. Then go wrong on the side of little cooked and quick!
Scroll down for the recipe for my Spring Pasta (almost) in a quick and easy pot, and if you do, leave a comment and tag us @camillestyles on Instagram!
Reviews ( 33 )
Didn't want to fuss with making the bread crumbs so I toasted pine nuts instead. Would do it again! Added salt and pepper and used fresh pasta. It's a keeper!
This is tasty enough, but I can make a light alfredo with just as good of flavor if not better, and throw in the veggies with far less work and dirty pans. The crunchy breadcrumb topping was unnecessary, so will just stick with eating the baguette instead of turning it into breadcrumbs. I love it on mac n cheese or tuna casserole but it just didn't work in this dish. Won't make again.
The alfredo sauce recipe here works well. However, nothing really makes the dish look half as special as the photo. I enjoyed it, but it's nothing special. After reading reviews, I opted to use boxed bread crumbs rather than put all of that effort into making them from scratch.
Use more fettuccine and parmesano-reggiano cheese than suggested.
Yes, could be considered bland.
I did some tweaking, although I don't think it would have been bad as written. I added about a 1/4 cup of diced pancetta, then sauteed the sweet onion in that fat. I also did not use reduced fat cream cheese and I used Brown Rice spaghetti pasta (brand is Jovial and it is fantastic, tastes just like regular pasta) and I added fresh basil at the end instead of tarragon. It was delicious.
My whole family enjoyed this pasta, including my 5 and 8 yr olds. I almost skipped the bread crumbs. Don't skip them! They are so flavorful and add great texture. We served with roasted carrots.
The picture looked so enticing and the ingredients good for a spring pasta. But the result, though nice to look at, was uninspring, bland and somewhat viscous. I followed the recipe as written except for using vegetable broth instead of chicken. I don't think that little change could account for the overall lack of flavor. This was a lot of work for little reward. It should be emphasized to have all ingredients prepped before starting before starting as things go quickly. I felt the directions as written did not lend to having everything come together at the same time. My biggest complaint was how viscous the sauce was. Adding some of the pasta cooking water would have definitely helped. Some red pepper would have also helped to jazz up the flavor. Although it tasted ok (especially the veggies, though I think mushrooms would also be good), it was not worth the effort.
Bring a large pot of water to a boil for the pasta and cook spaghetti until al dente. Reserve some of the pasta water before draining.
While the pasta is cooking, heat the olive oil in a large, deep saute pan. Add the shallot and cook until softened. Add the asparagus, garlic, and chard stems, and season with salt and pepper. Cook one minute. Add in the wine and lemon juice and zest. Bring the wine to a simmer and toss in the peas, chard leaves, and the zucchini noodles. Toss everything and cook until the chard is wilted, the zucchini noodles are just softened, and the asparagus is tender but still retains a bite.
Toss the vegetable mixture with the cooked spaghetti, basil, and parmesan. Season to taste with additional salt and pepper, if needed. Add a few tablespoons of the starchy cooking water, if desired, to loosen the sauce.
Serve drizzled with olive oil and topped with additional parmesan and basil.
Note: If using frozen peas, add the peas into the boiling pasta during the last 3 minutes of cooking and drain the pasta and peas together.