Budget Friendly Linguine With Country Pork Ragu And Garlicky Asparagus Recipes

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ASPARAGUS LINGUINE

Pasta and asparagus are tossed together in this mildly-seasoned side dish that makes any appealing partner to poultry or fish. "I lightened up the original recipe by reducing the amount of butter and substituting olive oil," informs Carolyn DiPasquale of Middletown, Rhode Island.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 11



Asparagus Linguine image

Steps:

  • Cook linguine according to package directions. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender. Add asparagus; cook and stir for 2 minutes or until crisp-tender. Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat., Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately.

Nutrition Facts : Calories 245 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 217mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

6 ounces uncooked linguine
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons butter
1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons white wine or chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

PORK RAGOUT WITH PAPPARDELLE PASTA

The secret ingredient in this recipe is time (although there's thyme too). Letting the pork slowly braise in the tomato sauce builds a deep and rich flavor. We loved this served over pappardelle but it's great with cavatelli too. Make it for four or serve just two for a special dinner and you'll have some much appreciated leftovers.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 2 to 4 servings

Number Of Ingredients 17



Pork Ragout with Pappardelle Pasta image

Steps:

  • Heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to a plate.
  • Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes. Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 1/2 cups of water (it's nice to rinse the tomato can out with water and then use 1 1/2 cups of that "tomato water"). Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours. Be sure to scrape down the sides of the pot and add back into the sauce. Remove the pieces of pork and let them cool slightly; finely shred the meat, then stir back into the sauce. The sauce can now be finished and served or it can be cooled down, refrigerated and reheated the next day.
  • Bring a large pot of salted water to a boil and add the pasta. Cook according to the package instructions, reserving about 1 cup of the cooking water.
  • Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir in the torn basil. Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.

2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt
1 pound boneless country pork ribs (about 2)
2 cloves garlic, thinly sliced
1 large carrot, thinly sliced
1 celery stalk, thinly sliced
1 small onion, diced
1 small red bell pepper, diced
1/2 cup red wine
2 bay leaves
2 sprigs fresh thyme
Pinch crushed red pepper
One 28-ounce can whole plum tomatoes, crushed by hand
8 ounces pappardelle pasta
1/2 cup packed parsley leaves, roughly chopped
Handful basil leaves, torn, plus more for garnish
Grated Parmesan, for serving

PORK LINGUINE TOSS

With crisp asparagus and sweet red pepper, this bold dish is fanciful enough to serve to company, yet family-pleasing as well.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13



Pork Linguine Toss image

Steps:

  • Cook linguine according to package directions, stirring in red pepper during the last 6 minutes and asparagus during the last 3 minutes. Meanwhile, in a large skillet, saute pork in oil until juices run clear., In a small bowl, combine the dressing ingredients. Drain linguine mixture; add to skillet. Add dressing and toss to coat; heat through.

Nutrition Facts : Calories 592 calories, Fat 35g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 684mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

8 ounces uncooked linguine
1 medium sweet red pepper, julienned
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
3/4 pound honey-mustard center cut pork loin fillet, cut into 1/2-inch strips
2 teaspoons olive oil
DRESSING:
1/2 cup olive oil
4-1/2 teaspoons Dijon mustard
1 tablespoon cider vinegar
1/2 teaspoon minced garlic
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

TAGLIATELLE WITH A LEMON PORK RAGù

Authentic Italian tagliatelle with a lemon pork ragù

Provided by Carmelita Caruana

Categories     Lunch, Main course, Pasta, Supper, Dinner

Time 1h15m

Number Of Ingredients 11



Tagliatelle with a lemon pork ragù image

Steps:

  • Peel the garlic cloves, cut in half lengthways and remove the green shoot at the centre. Gently warm the garlic and oil in a large frying pan (big enough to toss the pasta in later). As it starts to colour, take off the heat and let the garlic infuse for 5 minutes, then discard it.
  • Tip the onion and celery into the garlic scented oil, sprinkle with a little salt and return to a gentle heat. Let them soften, without colouring, for 8-10 minutes. They should sweat rather than fry, so if you hear sizzling add water, a tablespoon at a time.
  • Add the pancetta and cook for another 6minutes, adding water as before. Stir in the pork and turn the heat up. Don't colour the meat too much and avoid breaking it up. Add the wine and let it evaporate, then season. Pour in 200ml/7fl oz water, cover and simmer for 20-25 minutes. Mix in a little water if the mixture gets too dry.
  • While the ragù is cooking, put a pan with plenty of water on to boil. Grate the Parmesan and the zest from the lemon.
  • When the water is at a rolling boil add 2 tsp salt, then the pasta. Partly cover, bring back to the boil, give it a good stir and reduce the heat so the water boils gently. Taste the pasta 2 minutes before the timing on the packet - remember it will keep cooking while it is tossed with the ragù.
  • Drain the pasta, reserving some pasta water. Immediately transfer the pasta to the frying pan and toss well over a low heat. Tip in the parmesan and toss well. Add pasta water to dilute, or extra cheese to absorb excess liquid, and mix again.
  • Toss in the lemon zest and parsley. Serve immediately.

Nutrition Facts : Calories 811 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 69 grams carbohydrates, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 5.3 milligram of sodium

2 garlic cloves
2 tbsp extra-virgin olive oil
1 small onion , finely chopped
1 celery stick, finely chopped
100g diced pancetta
500g minced pork
200ml dry white wine
50g parmesan , plus extra for serving
1 large organic lemon
400g dried egg tagliatelle (not durum wheat tagliatelle)
3 tbsp chopped flatleaf parsley

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