Radiatore And Cheese Recipes
RADIATORE AND CHEESE RECIPE
Provided by á-913
Number Of Ingredients 9
Steps:
- Cook the radiatore or corkscrew macaroni according to package directions; drain well. Return pasta to the warm pan. Gently stir in the cheese, tomatoes, green onions, oregano, and garlic. Pour the milk into a jar that has a lid. Add the flour and salt. Cover and shake well to combine. Stir the milk mixture into the radiatore mixture. Cook, stirring gently, over medium heat for 3 to 4 minutes or until the cheese has melted and the mixture is thickened and bubbly. Makes 5 or 6 main-dish servings.
ROASTED ROOTS AND RADIATORE PASTA SALAD
Steps:
- For the roasted root vegetables: Preheat the oven to 375 degrees F. Place a large roasting tray in the oven to heat up. Place the prepared root vegetables in a large mixing bowl, and add olive oil, thyme, garlic, salt and pepper. Toss to mix everything together and coat the vegetables evenly. Remove the hot tray from the oven (this will ensure the vegetables don't stick to the pan and get a nice initial sear on the bottoms) and pour the vegetables onto the tray. Spread the vegetables out evenly and roast until the vegetables are tender and nicely caramelized on the outside, 35 to 45 minutes. Allow the vegetables to cool slightly before mixing with the pasta.
- For the vinaigrette: Combine the vinegar, honey, mustard and garlic together in a small bowl. While whisking slowly, add the olive oil so it emulsifies. Fold in the parsley, scallions and thyme and season with salt and pepper.
- For assembly: Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. Drain and toss together with the warm roasted root vegetables. Add the vinaigrette and mix together well. Top with the crumbled goat cheese, some extra chopped Italian parsley and serve.
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