Straw And Hay Vegetable Salad Recipes

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HAY AND STRAW



Hay and Straw image

This recipe is not only quick and easy to prepare, it's pretty, too. This colorful pasta dish combines julienned ham, Parmesan cheese, peas and linguine.-Priscilla Weaver, Hagerstown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 6

1 package (16 ounces) linguine
2 cups julienned fully cooked ham
1 tablespoon butter
3 cups frozen peas
1-1/2 cups shredded Parmesan cheese
1/3 cup heavy whipping cream

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute ham in butter for 3 minutes. Add peas; heat through. Drain linguine; toss with the ham mixture, Parmesan cheese and cream. Serve immediately.

Nutrition Facts : Calories 410 calories, Fat 14g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 783mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.

GARDEN-STYLE STRAW AND HAY PASTA WITH BAGNA CAUDA SAUCE



Garden-Style Straw and Hay Pasta with Bagna Cauda Sauce image

Provided by Rachael Ray : Food Network

Time 9h

Yield 4 to 6 servings

Number Of Ingredients 11

2 bulbs hardneck garlic (about 24 cloves), cloves separated and skin left on
Sea salt
A couple handfuls each of assorted farm-fresh vegetables: asparagus, baby golden beets, baby carrots, baby zucchini, cauliflower or purple cauliflower, haricots verts, pattypan squash and/or sugar snap peas (1 1/2 to 2 pounds total)
1/4 cup EVOO
Two 2-ounce tins or one 4-ounce jar good-quality flat anchovy fillets, drained
1 pint heavy cream or half-and-half
1/2 stick butter (4 tablespoons)
Freshly ground pepper
8 ounces egg pasta, such as tagliatelle
8 ounces spinach pasta, such as tagliatelle
1/4 cup fresh flat-leaf parsley leaves, finely chopped

Steps:

  • Bring a small pot of water to a low boil, then add the garlic and simmer for 20 minutes. Let cool, then drain, peel and mash into a paste. Season with sea salt.
  • Bring a few inches of water to a boil in a large pot and season with salt. Fill a large bowl with ice water. Cut the vegetables into similar shapes and sizes but keep them separate. Blanch the vegetables, one kind at a time, until tender-crisp. Delicate vegetables like thin beans will take 1 to 2 minutes, firmer vegetables like squash will take 3 minutes. After each batch, transfer them to the ice bath to cool using a spider or a small strainer. Drain well.
  • Heat the EVOO in a small pot over medium heat. Add the anchovies and stir until they break down and melt into the oil. Add the heavy cream, butter and garlic paste, and season with salt and pepper. Cook, stirring, until thickened. Let the sauce cool, then transfer to an airtight container and refrigerate overnight (or longer).
  • Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente, 7 to 8 minutes. Add the vegetables in the last 2 minutes of cooking to reheat them. Reheat the bagna cauda sauce in a saucepan over medium-low heat.
  • Toss the pasta and vegetables with the sauce and the parsley. Season with salt and pepper.

"STRAW AND HAY"



Yield makes 6 servings

Number Of Ingredients 11

1/2 recipe Fresh Egg Pasta (page 178)
1/2 recipe Fresh Spinach Pasta (page 180)
Salt
4 scallions
2 tablespoons extra-virgin olive oil
1 cup shelled fresh peas (see note) or frozen baby peas, defrosted
2 tablespoons unsalted butter
6 to 8 slices imported prosciutto, cut crosswise into 1/2-inch-thick ribbons
2/3 cup Chicken Stock (page 74) or canned reduced-sodium chicken broth
1/2 cup heavy cream
3/4 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Prepare the pasta, roll the dough, and cut into tagliolini as described on page 180.
  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Trim the roots, tips, and any yellow or wilted leaves from the scallions. Cut them in half lengthwise, then crosswise into 3-inch lengths. Cut the scallion pieces lengthwise into thin strips. Heat the oil in a large, heavy skillet over medium heat. Add the scallions and cook until wilted, 1 to 2 minutes. Add the peas and butter and cook until softened, about 3 minutes. Add the prosciutto and toss until it changes color, 1 to 2 minutes. Add the chicken stock and heat to a boil. Reduce heat to simmering and cook until the liquid is reduced by half. Add the heavy cream and continue to simmer until the liquid is lightly thickened, 2 to 3 minutes. Shake the fettuccine in a colander to remove as much of the flour as possible. Stir the pasta into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 2 minutes or less after the water returns to a boil. (When the pasta rises to the surface, it is done.)
  • If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and add it directly to the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Cook until the sauce is reduced enough to form a creamy, gliding sauce. Remove from the heat, toss in the grated cheese, and serve immediately in warm bowls.

STRAW AND HAY



Straw and Hay image

This Alfredo type pasta dish is fairly quick to get to the table after work, but tastes like a rich restaurant meal.

Provided by PanNan

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 (8 ounce) package regular egg fettuccine
1 (8 ounce) package spinach fettuccine (can use egg and boil in spinach juice)
1 cup thinly sliced julienne cut ham or 1 cup Canadian bacon
1 cup sliced mushroom, of your choice (optional)
1 cup frozen green pea (optional)
1/2 cup sweet butter
1 1/2 cups heavy cream
1 1/4 cups grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook pasta separately.
  • If using peas, cook them with either pasta during the last few minutes.
  • Drain and set aside.
  • In large, heavy skillet, melt butter over medium heat.
  • Stir in ham (or Canadian bacon) and mushrooms (if using).
  • Cook until mushrooms are tender.
  • Season with salt and pepper.
  • Add cream.
  • Cook, stirring constantaly until mixture thickens.
  • Toss both pastas (and peas, if using) together in a large bowl.
  • Divide pasta among 6 deep pasta or soup bowls.
  • Divide sauce and spoon over each portion.
  • Top each with a generous amount of Parmesan cheese and serve.

Nutrition Facts : Calories 724.8, Fat 47.2, SaturatedFat 28.1, Cholesterol 213.2, Sodium 909.4, Carbohydrate 51.6, Fiber 1.3, Sugar 1, Protein 24.4

EASY STRAW AND HAY



Easy Straw and Hay image

Bring the fabulous flavors of Italy to your dinner table! Serve colorful pasta cooked with ham and Broccoli Florets - a dish that's ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 8

8 oz. uncooked fettuccine
8 oz. uncooked spinach fettuccine
2 cups frozen 100% broccoli florets
1 (16-oz.) jar Parmesan and mozzarella pasta sauce
6 oz. prosciutto or cooked ham, cut into thin strips
1/2 cup sliced roasted red peppers (from a jar)
1 (2.25-oz.) can sliced ripe olives, drained
2 oz. (1/2 cup) shredded fresh Parmesan cheese

Steps:

  • Cook fettuccine in large saucepan to desired doneness as directed on package. (Spinach fettuccine may cook in less time; add to plain fettuccine according to times on package.) Add broccoli during last 3 to 4 minutes of cooking time. Drain in colander.
  • In same saucepan, heat sauce as directed on jar. Add fettuccine and broccoli; mix well. Stir in ham, roasted peppers and olives. Sprinkle with cheese.

Nutrition Facts : Calories 450, Carbohydrate 56 g, Cholesterol 120 mg, Fat 2, Fiber 3 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 1/2 Cups, Sodium 1530 mg, Sugar 3 g

STRAW AND HAY



Straw and Hay image

One of my own personal top 10. The "straw and hay" is the combination of fettucini and spinach noodles. Wonderfully tasty dish! From Family Circle magazine way back in the 80s.

Provided by SharleneW

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

2 chopped onions
1 garlic clove, crushed
1/2 cup butter, divided
8 ounces ham, diced
8 ounces mushrooms, sliced
1 teaspoon basil
1/2 teaspoon salt
1 dash nutmeg
1 dash sage
fresh ground pepper
1 cup heavy cream, divided
boiling water
8 ounces fettuccine pasta
8 ounces spinach fettuccine
1/2 cup freshly grated parmesan cheese

Steps:

  • In medium skillet, sauté onions and garlic in 1/4 cup butter until onion is golden.
  • Stir in ham, mushrooms, basil, salt, nutmeg, sage, thyme and pepper; sauté 3 minutes.
  • Stir in 1/2 cup cream.
  • Cook, stirring until slightly thickened.
  • Remove from heat and set aside.
  • In large deep skillet, melt remaining butter over low heat, blend in remaining 1/2 cup cream.
  • Add pasta; toss lightly to coat with sauce.
  • Add 1/2 ham and mushroom sauce and Parmesan cheese.
  • Toss thoroughly.
  • Make a well in the center of the pasta; pour in remaining ham and mushroom sauce.
  • Serve immediately.

STRAW AND HAY PASTA



Straw and Hay Pasta image

Add something creamy to your family's Italian cuisine night! Serve this easy straw and hay pasta made with ham - a dish that's ready in 40 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 13

1 tablespoon margarine, butter or spread
1 1/2 cups sliced mushrooms (4 ounces)
4 ounces fully cooked smoked ham, cut into 1x1/4-inch strips
2 tablespoons chopped fresh parsley
2 tablespoons chopped onion
1/4 cup brandy or chicken broth
1 cup whipping (heavy) cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (9 ounces) refrigerated fettuccine
1 package (9 ounces) refrigerated spinach fettuccine
1/2 cup shredded Parmesan cheese
Freshly ground pepper

Steps:

  • Melt margarine in 10-inch skillet over medium-high heat. Cook mushrooms, ham, parsley and onion in margarine, stirring occasionally, until mushrooms are tender. Stir in brandy. Cook uncovered until liquid has evaporated.
  • Stir in whipping cream, salt and pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 15 minutes, stirring frequently, until thickened.
  • Cook and drain fettuccines as directed on package. Mix fettuccines and sauce. Sprinkle with cheese. Serve with pepper.

Nutrition Facts : Calories 715, Carbohydrate 87 g, Cholesterol 200 mg, Fiber 6 g, Protein 28 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 740 mg

GARLIC IN THE STRAW AND HAY



Garlic in the Straw and Hay image

straw and hay are white and green linguine that are combined. Minced proscuitto, mushrooms and a creamy cheese sauce. Recipe from Garlic Lovers cookbook

Provided by kzbhansen

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 tablespoons butter
8 garlic cloves, fresh, minced
1 lb mushroom, sliced thin with stems included
1 dash salt
1/4 lb prosciutto, minced or 1/4 lb bacon, cooked and crumbled
8 ounces linguine
8 ounces spinach linguine
1 cup light cream
1/4 cup chicken broth
1/4 cup grated parmesan cheese, plus additional for topping

Steps:

  • Melt 3 Tablespoons butter in large frying pan. Add garlic and saute until slightly brown.
  • Add sliced mushrooms, sprinkle with a dash of salt and saute for 3 minutes tossing occasionally.
  • Remove from heat.
  • In another pan, saute prosciutto in remaining 3 Tablespoons of butter until browned.
  • Using 2 pots cook pasta according to directions. The green pasta will take about 1 minute longer to cook then the white.
  • After draining the pastas, combine the pastas in a large bowl.
  • Reheat skillet with garlic and mushrooms, add cream and chicken broth. When sauce simmers, add parmesan cheese and stir to mix.
  • Add prosciutto and toss again.
  • Add the pastas to pan, and heat until warm.
  • Sprinkle with additional parmesan to taste.

Nutrition Facts : Calories 756.5, Fat 32.9, SaturatedFat 19.6, Cholesterol 90.9, Sodium 358.8, Carbohydrate 93.4, Fiber 9.1, Sugar 3.2, Protein 23.4

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