Penne Al Forno With Asparagus Tips Recipes

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PENNE WITH CHICKEN AND ASPARAGUS



Penne with Chicken and Asparagus image

A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.

Provided by LAUREL B

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package dried penne pasta
5 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into cubes
salt and pepper to taste
garlic powder to taste
½ cup low-sodium chicken broth
1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 clove garlic, thinly sliced
¼ cup Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
  • Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
  • Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 43.3 g, Cholesterol 19.6 mg, Fat 10.9 g, Fiber 3.1 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 68.7 mg, Sugar 3 g

PENNE AL FORNO



Penne al Forno image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
2 cloves garlic, smashed
1/2 teaspoon chili flakes
Freshly ground black pepper
Salt
1 pound penne lisce pasta (smooth-sided penne)
1 red onion, minced
8 ounces organic ground sirloin
4 cups San Marzano tomatoes, hand crushed
1/4 cup fresh parsley leaves, minced
1/2 teaspoon dried oregano
1/2 teaspoon raw sugar
1 bay leaf
1/2 teaspoon sea salt
1 tablespoon unsalted butter
1 cup grated mozzarella
1/2 cup grated Parmigianno

Steps:

  • For the bolognese: Heat the oil in large saucepan over medium heat. Add the garlic and chili flakes, and fry until golden, about 1 minute. Add the onions and saute until the edges are crispy, 8 to 10 minutes. Throw in the sirloin and saute for 5 minutes until the beef is crumbled. Add the San Marzano tomatoes, fresh parsley, oregano, raw sugar, bay leaf, sea salt and some pepper. Stir and simmer for 20 minutes.
  • For the pasta: Bring salted water to a boil. Throw in the pasta and cook until almost al dente, 8 to 9 minutes. Drain. To assemble: Preheat the oven to 350 degrees F. Grease a 15-by-10-inch baking dish, 2-to-3-inches deep, with the butter. In a bowl, mix the pasta with half the bolognese sauce. Lay down a thin layer of pasta, 1/4 cup sauce, 1/3 cup mozzarella and 1 tablespoon Parmigianno. Repeat until all the pasta is used. Top off with mozzarella. Place in the oven and bake until the edges are golden and bubbling, about 30 minutes.

CHICKEN ALFREDO



Chicken alfredo image

Our easy chicken alfredo pasta recipe is rich, creamy and the perfect antidote to hunger pangs. You're just two steps away from cheesy pasta perfection.

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 8

1 tbsp olive oil
4 skinless boneless chicken thighs, cut in half
300g fettuccine, or tagliatelle
1 tbsp butter
200ml double cream
½ a nutmeg, grated
100g parmesan
parsley, chopped, to serve

Steps:

  • Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
  • Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
  • Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.

Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.61 milligram of sodium

FAVE OR ASPARAGUS AL FORNO WITH SPECK AND PARMIGIANO-REGGIANO



Fave or Asparagus al Forno with Speck and Parmigiano-Reggiano image

The first place I was served fava bean pods, as opposed to shelled beans, was at Zuni Café in San Francisco. When they came to the table, I thought it was such an interesting idea, and when I tasted them I found them delicious. When you serve them this way, you want to use only tender, young, small pods, as larger pods will be tough and fibrous. If you can't get young fave, use jumbo asparagus instead. In either case, this is a spring dish.

Yield serves 4

Number Of Ingredients 7

24 small fava bean pods or 12 jumbo asparagus spears
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
Fresh coarsely ground black pepper
12 thin slices of speck (about 3 ounces)
1/4 cup finishing-quality extra-virgin olive oil
Wedge of Parmigiano-Reggiano, for grating

Steps:

  • Place a baking sheet under the broiler and preheat the broiler at its hottest setting.
  • If you are preparing asparagus, snap off the stems at the natural break and discard the stems. Place the fave or asparagus in a large bowl, drizzle with the olive oil, sprinkle with the salt, and coarsely grind the pepper over them. Toss to coat the vegetables with the seasonings. Open the broiler and spread the vegetables in a single layer on the baking sheet, taking care as it will be very hot. (We are trying to imitate the effect of a pizza oven.) Roast the vegetables for 12 to 15 minutes, until they are browned but still al dente, turning them occasionally so they brown evenly.
  • To serve, drape one slice of speck in a semicircle on each of four plates and lay one fava pod or asparagus spear on each slice of speck. Drape another slice of speck on the fava or asparagus and lay another fava pod or asparagus spear on the speck at a 45-degree angle to the first. Repeat, draping a slice of speck and laying the third fava pod or asparagus spear at a different angle than the others to create an irregular stack. Drizzle 1 tablespoon of finishing-quality olive oil, coarsely grind black pepper, and use a microplane or another fine grater to grate a light layer of Parmigiano-Reggiano over each serving.
  • Kerner (Alto Adige)

ELEGANT PENNE WITH ASPARAGUS AND SHRIMP



Elegant Penne with Asparagus and Shrimp image

This is a healthy, hearty, yet elegant recipe that is good enough for guests. It is also very easy and can be made with little notice. With low-carb pasta this can a good low-carb meal idea.

Provided by MissyPorkChop

Categories     Main Dish Recipes     Pasta     Shrimp

Time 35m

Yield 2

Number Of Ingredients 13

1 cup penne pasta
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup onion, chopped
½ cup white wine
¼ teaspoon crushed red pepper flakes
1 tablespoon butter
10 spears asparagus, cut into 1-inch pieces
18 peeled and deveined large shrimp (21 to 25 per lb)
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
  • Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.

Nutrition Facts : Calories 637.6 calories, Carbohydrate 37.1 g, Cholesterol 313.5 mg, Fat 27.2 g, Fiber 3.5 g, Protein 50.4 g, SaturatedFat 8.5 g, Sodium 522.2 mg, Sugar 4.5 g

BAKED PASTA WITH ASPARAGUS (PASTA AL FORNO CON ASPARAGI)



Baked Pasta with Asparagus (Pasta al Forno con Asparagi) image

I love fresh asparagus recipes. Got this one out of 100 Pasta Sauce Recipes. Serve with some crusty bread and a salad and you have a great dinner. It turns out great!

Provided by TishT

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

14 ounces penne pasta (or other short pasta)
2 lbs asparagus
4 ounces butter (1 stick)
chicken stock
salt and pepper
10 ounces ricotta cheese (or similar curd cheese)
1 tablespoon olive oil
4 ounces freshly-grated parmesan cheese
3 eggs

Steps:

  • Wash Asparagus.
  • Remove any tough stalks and cut into short lengths.
  • You may want to split the length in half.
  • Melt about 3 tbs of butter in pan and cook the asparagus over a low heat for about 20 min.
  • Every so often, add a little chicken stock to keep it moist.
  • When the asparagus is done, season to taste.
  • While the asparagus is cooking, process the ricotta cheese with the oil.
  • Cook the pasta for half the time stated on the package.
  • Drain and immediately toss in the remaining butter and half the Parmesan.
  • Butter a deep oven dish.
  • Make a thin layer of pasta, then one of asparagus, then one of pasta again and then one of ricotta.
  • Repeat, finishing with the layer of pasta.
  • Beat together the eggs and the remaining cheese and pour over the top.
  • Sprinkle with black pepper.
  • Bake in a medium oven, 350 degrees for 20 minutes.

Nutrition Facts : Calories 943.6, Fat 50.2, SaturatedFat 27.6, Cholesterol 263.1, Sodium 786.8, Carbohydrate 92.1, Fiber 15.5, Sugar 3.6, Protein 37.1

CHEESY BROCCOLI PASTA BAKE



Cheesy broccoli pasta bake image

Whip up this cheap, simple and satisfying meal in just 30 minutes.

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 30m

Number Of Ingredients 7

280g penne
280g broccoli, cut into florets
25g butter
25g plain flour
300ml milk
1 tbsp wholegrain mustard
140g mature cheddar, grated

Steps:

  • Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.
  • Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
  • Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.

Nutrition Facts : Calories 539 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1.01 milligram of sodium

ALFREDO MOSTACCIOLI



Alfredo Mostaccioli image

My friends love this Alfredo sauce and it can be used with any type pasta that will hold sauce well. I've also used this as a base for making a white pizza and it is excellent! Enjoy!

Provided by Kimber

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package mostaccioli
1 cup heavy cream
½ cup butter
½ cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon garlic powder

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.

Nutrition Facts : Calories 429.6 calories, Carbohydrate 42.4 g, Cholesterol 75.7 mg, Fat 25.3 g, Fiber 2.2 g, Protein 10.3 g, SaturatedFat 15.3 g, Sodium 467.3 mg, Sugar 2 g

ASPARAGUS-SPINACH PASTA SALAD



Asparagus-Spinach Pasta Salad image

Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. -Kathleen Lucas, Trumbull, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons plus 1/2 cup olive oil, divided
1/4 teaspoon salt
1-1/2 pounds uncooked penne pasta
3/4 cup chopped green onions
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 package (6 ounces) fresh baby spinach
1 cup coarsely chopped cashews
1/2 cup shredded Parmesan cheese

Steps:

  • Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain., For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese.

Nutrition Facts :

PENNE WITH PANCETTA AND MUSHROOMS



Penne with Pancetta and Mushrooms image

I threw this dish of penne pasta, pancetta bacon, and mushrooms together one afternoon for lunch.

Provided by jojobeanzsis

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 8

1 (12 ounce) package penne pasta
1 (3 ounce) package pancetta bacon, diced
2 tablespoons butter
1 (10 ounce) package sliced mushrooms
1 tablespoon minced garlic
½ cup heavy cream
¼ teaspoon Italian seasoning
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Meanwhile, cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.
  • Pour pancetta grease out of the skillet, and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic, and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.
  • To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 537.2 calories, Carbohydrate 66.2 g, Cholesterol 68.2 mg, Fat 23.4 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 12.8 g, Sodium 299.3 mg, Sugar 4.1 g

CREAMY PULLED PORK PASTA WITH CARAMELIZED ONIONS, MUSHROOMS AND ARUGULA



Creamy Pulled Pork Pasta with Caramelized Onions, Mushrooms and Arugula image

This delicious pulled pork pasta recipe has great flavors in every bite! It's hearty, easy to make with leftover pulled pork, and comes together in 30 minutes flat - plus it looks like a million bucks. If you're in the mood to make something that looks just as good as it tastes, you've come to the right place. If you need to make Pulled Pork check here, but when it's time to use those leftovers, this Creamy Pulled Pork Pasta is the ultimate leftover hack.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 10

1 lb uncooked campanelle pasta
2 tablespoons butter
1 cup thinly sliced onion
1/2 teaspoon salt
1 package (8 oz) sliced mushrooms
1/4 cup sherry vinegar, plus more for drizzling
1 cup heavy whipping cream
2 cups oven-roasted pulled pork
1 package (5 oz) baby arugula
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

  • Cook pasta in salted water as directed on package. Reserve 1/4 cup pasta cooking liquid. Drain pasta thoroughly, then return to pan.
  • Meanwhile, in 10-inch skillet, melt butter over medium heat. Add onion and salt and cook, stirring frequently, 5 to 7 minutes or until edges of onion slices are browned and soft. Add mushrooms; continue to cook 5 to 7 minutes or until mushrooms release juices, liquid evaporates and mushrooms brown. Add vinegar and stir, scraping up bits from bottom of pan until almost completely evaporated. Add pork, and stir to combine. Add cream and reserved pasta water, and continue to cook 2 to 3 minutes or until thickened. Remove from heat.
  • Add pork mixture to pasta in pan. Toss to coat. Fold in arugula, then continue to stir until arugula wilts. Divide among 8 bowls. Top each with cheese. Drizzle with a few more drops vinegar, if desired.

Nutrition Facts : Calories 500, Carbohydrate 52 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 3 g, TransFat 1/2 g

RIGATONI AND CAULIFLOWER AL FORNO



Rigatoni and Cauliflower al Forno image

Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight. Cauliflower can stand up to rather bold seasoning, in fact. In this recipe, it gets garlic, sage, red pepper and capers. And it is browned in olive oil, which further enhances the flavor. If you want a terrific side vegetable, just serve the sautéed cauliflower and skip the rigatoni. But combining the cauliflower with large-format pasta, pecorino cheese and bread crumbs, then baking it until crisply golden, makes for a splendid meal.

Provided by David Tanis

Categories     dinner, lunch, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound rigatoni or other large pasta shape
1 medium cauliflower, about 1 1/2 pounds
Extra-virgin olive oil
Salt and pepper
1 tablespoon capers, roughly chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, or more to taste
3 tablespoons roughly chopped sage, plus a few sage leaves left whole
1/2 teaspoon lemon zest
6 ounces coarsely grated fontina or mozzarella
2 ounces finely grated Romano cheese or other hard pecorino
1/2 cup coarse dry bread crumbs
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.
  • Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
  • Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It's fine if some pieces don't brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.
  • Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)
  • Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 17 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 575 milligrams, Sugar 4 grams

PENNE AL FORNO WITH ASPARAGUS TIPS



PENNE AL FORNO WITH ASPARAGUS TIPS image

Categories     Pasta     Bake

Yield 4 servings

Number Of Ingredients 8

8 oz Penne, cooked and drained.
2C Marina sauce
2T unsalted butter
1 bunch asparagus tips, sliced at an angle in 1 inch pieces
12 oz ricotta
1C shredded Provolone cheese
1/4C Parmesan
12 basil leaves

Steps:

  • Preheat oven to 350 degrees. Melt butter over med-high heat, add asparagus tips and saute for 2 minutes. In a large bowl, place hot penne and asparagus tips, then toss with marinara sauce. In a separate bowl, mix cheeses and basil, then set aside. Put one half of the penne mixture in the bottom of a lightly greased two-quart baking dish. Evenly distribute 2/3 of the cheese mixture over the pasta. Add another layer of penne on top, then evenly distribute the remaining cheese mixture on top. Bake 30 minutes, or until heated through.

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2016-09-13 Serving time is near. Set your pasta pot on the stove and bring salted water to a boil. Now, you want to shock the pasta you’ve already cooked in the boiling water. Martinez cautions that you ...
From bonappetit.com


ELEONORA GALASSO’S ROMAN RECIPES: FIVE ITALIAN CLASSICS | FOOD | THE ...
2016-05-15 Add the asparagus tips to a small saucepan of boiling salted water and blanch for 3 minutes. Drain and set aside. Bring a second saucepan of salted water to a …
From theguardian.com


PENNE AL FORNO RECIPE | EAT YOUR BOOKS
Penne al forno from Everything I Love to Cook (page 184) by Neil Perry. Shopping List; Ingredients; Notes (0) Reviews (0) basil; mozzarella cheese; Parmesan cheese; penne pasta ; breadcrumbs; ...
From eatyourbooks.com


PENNE ARCHIVES - MEL'S KITCHEN CAFE
Penne with Roasted Asparagus and Balsamic Butter. One Pot Creamy Asparagus Bacon Pasta . Skillet Creamy Lemon Chicken Pasta with Broccoli. Skillet Butternut Squash, Sausage and Penne Pasta. Pasta al Forno {Baked Pasta with Tomatoes and Mozzarella} Spring Penne Pasta with Light Butter Sauce. Delicious Greek Pastitsio {Casserole-Style} Smoked Mozzarella and …
From melskitchencafe.com


PASTA RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
Pasta recipes (155). Comforting, easy and versatile, pasta is the ultimate crowd-pleaser. Whether it’s a rich, slow-cooked ragù on a cold winter’s day or a bright, fresh-flavoured dish to enjoy in the sun, make the most of this amazing store cupboard (or beautifully homemade) ingredient with our huge selection of perfect pasta recipes.
From jamieoliver.com


PENNE AL FORNO — MEREDITH LAURENCES RECIPES — QVC RECIPES — …
Check out our Penne al Forno on QVC.com!
From qvc.com


ELEONORA GALASSO’S ROMAN RECIPES: FIVE ITALIAN CLASSICS
2016-05-15 Add the asparagus stalks, season with salt and cook for 20 minutes, stirring occasionally and adding a ladleful of hot water every 5 minutes to prevent everything sticking to the bottom of the pan ...
From theguardian.com


MILLION DOLLAR CHICKEN ALFREDO BAKE - CARLSBAD CRAVINGS
Set aside. While pasta is cooking, make Alfredo Sauce. Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
From carlsbadcravings.com


AL FORNO'S PENNE WITH TOMATO, CREAM & 5 CHEESES - FOOD52
2012-04-13 Heat oven to 500°F. Bring a large pot of salted water to a boil. In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine. Drop the pasta into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine.
From food52.com


10 BEST VEGETARIAN PASTA AL FORNO RECIPES | YUMMLY
The Best Vegetarian Pasta Al Forno Recipes on Yummly | Rigatoni And Cauliflower Al Forno, Pizza Al Forno, Broccoli Pasta Al Forno
From yummly.com


WORLD'S BEST LASAGNA RECIPE (TIPS, TRICKS, FREEZER INSTRUCTIONS)
Cover lasagna tightly with a second layer of plastic wrap all the way around the dish. Cover the lasagna tightly with one layer of aluminum foil. Label lasagna. Place evenly in the freezer for up to 3 months. When ready to bake, place lasagna in the …
From carlsbadcravings.com


10 BEST BAKED PASTA WITH WHITE SAUCE RECIPES | YUMMLY
2022-05-17 asparagus tips, ground nutmeg, leeks, olive oil, milk, salt, pancetta and 7 more Greek Pastitisio (Baked Pasta with Ground Beef) Simply Delicious garlic cloves, paprika, mature cheddar, dried oregano, beef stock and 22 more
From yummly.co.uk


FIVE-CHEESE ZITI AL FORNO | READER'S DIGEST CANADA
In a small bowl, stir together Parmesan, bread crumbs, garlic and olive oil; sprinkle over pasta. Bake, uncovered, until mixture is bubbly and topping is golden brown, 30-40 minutes. Let stand 10 minutes before serving. Garnish with fresh parsley or basil if desired. Freeze option: Cool unbaked casserole; cover and freeze.
From readersdigest.ca


PASTA WITH PESTO CREAM SAUCE - THE PIONEER WOMAN
2011-06-06 Continue blending until combined, adding additional olive oil if needed. Set aside. Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir. Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.
From thepioneerwoman.com


RECIPES - STEVEN AND CHRIS - CBC.CA
By Voula Halliday Serves 4 to 6 454-g package linguine or fettuccine 1 bunch asparagus, ends removed and cut into 2-in. (5-cm) pieces 2 tbsp (30 mL) lemon peel, finely grated 1/2 cup (125 mL ...
From cbc.ca


EASY SPAGHETTI CARBONARA RECIPE - BBC FOOD
Remove the pan from the heat and set aside. Bring a large saucepan of salted water to the boil. Add the spaghetti and cook for 8–10 minutes, until firm but slightly chewy (al dente). While the ...
From bbc.co.uk


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