CREAMY HERB AND GARLIC ROTINI WITH TOASTED WALNUTS
Craving a creamy pasta? Then, whip up out recipe for Creamy Herb and Garlic Rotini with Toasted Walnuts. Very easy to make and oh so delicious.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt. Drain in colander; set aside.
- Bring chicken to boil in same saucepan on medium-high heat. Add cream cheese spread; cook on medium-low heat 4 min. or until cream cheese is completely melted and sauce is slightly thickened, stirring frequently. Stir in Parmesan. Add pasta; stir until evenly coated with sauce.
- Sprinkle with nuts and parsley.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
ROASTED GARLIC CROSTINI WITH ASSORTED TOPPINGS
Because its texture is buttery and rich, I like to spread it on crostini. Once you've spread the roasted garlic over your toasts you can choose from a number of toppings.
Provided by Wolfgang Puck
Categories Garlic Appetizer Roast Cocktail Party Oscars Fall Winter
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- 1. Preheat the oven to 375°F. Put the garlic in a roasting pan and drizzle on the olive oil. Toss to coat thoroughly. Bake for 50 to 60 minutes, or until the garlic bulbs are very tender but not overly brown. Test by carefully giving a bulb a gentle squeeze while protecting your hand with a folded kitchen towel or an oven glove. Remove from the oven and allow to cool.
- 2. Using a sharp serrated knife, cut each head of garlic crosswise in half, midway between its leaf and root ends, to expose all the cloves inside. Their pulp will be golden brown and as soft as butter. You can squeeze it out of each half by hand or scoop it out with a small spoon or knife. Transfer the roasted garlic to a small bowl, pour in any olive oil from the baking dish, and stir and mash with a fork to form a smooth purée. You'll have 1/3 to 1/2 cup of purée, depending on the size of the garlic heads.
- 3. To make the Roasted Garlic Crostini, preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, 12 to 15 minutes. Remove them from the oven and let them cool to room temperature. Spread the puréed roasted garlic evenly on the tops of the crostini. Top the crostini with any of the options listed above, or make an assortment. Spread some with 1 tablespoon each of goat cheese; then decorate the cheese with strips of roasted bell pepper or a mixture of sun-dried tomato strips and capers, or a smear of tapenade. In place of the goat cheese, top others with diced tomato tossed with some fresh basil, a pinch of crushed red pepper flakes, and a drizzle of balsamic vinegar; with prosciutto and Parmesan cheese; with anchovy fillets and freshly ground black pepper; or with slices of Roma tomato and fresh mozzarella, topped with fresh basil leaves.
GARLIC AND HERB PASTA WITH TOASTED WALNUTS
Stop searching for a creamy garlic and herb pasta recipe- you've just found it! Whip up our easy recipe for Garlic and Herb Pasta with Toasted Walnuts.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt. Drain pasta in colander, reserving 1/2 cup of the cooking water.
- Return reserved cooking water to saucepan. Stir in milk; cook on medium heat 2 to 3 min. or until heated through, stirring frequently. (Do not let mixture come to boil.)
- Add cream cheese spread; cook and stir 4 min. or until cream cheese is completely melted and sauce is well blended. Stir in Parmesan. Remove from heat.
- Add pasta; stir until evenly coated with sauce. Sprinkle with nuts and parsley.
Nutrition Facts : Calories 460, Fat 21 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
ROTINI WITH SALMON AND ROASTED GARLIC
This may seem like a lot of garlic, but because it's roasted it only contributes a mellow, nutty flavor that goes beautifully with the salmon. Capers and lemon zest add some brightness to the dish, which is a perfect light spring meal.
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Cut the heads of garlic in half crosswise and place on a sheet of foil. Drizzle with the olive oil and season with salt and pepper. Fold the foil up and around the garlic, making sure it stays flat, and fold the edges to seal into a tight packet. Roast until soft, about 60 minutes. Let the garlic cool slightly, then squeeze the cloves out of the skin. Mash half of the roasted garlic cloves into a paste with the back of a fork. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
- Meanwhile, combine the Marsala and chicken broth in a large, heavy skillet and bring to a simmer. Add the mashed roasted garlic and stir to dissolve. Simmer uncovered for 4 minutes, then add the salmon, cover, and simmer for 4 minutes longer. Remove from the heat and add the remaining whole roasted garlic cloves, the lemon zest and juice, rosemary, and the cooked pasta. Stir to combine; add the extra-virgin olive oil, capers, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir once more. Serve immediately.
GARLIC HERB BUTTER CROSTINI
This is my absolute favorite crostini! If you've never cooked with anchovies before, don't worry, they don't taste "fishy" at all and they totally dissolve in the butter. In fact, when I serve this I never tell people that there are anchovies in it. If anyone asks, I just say that I use garlic and herbs and my 'secret ingredient'. So far no one has guessed my secret ingredient and everyone loves the crostini. Based on a recipie by Giada De Laurentiis.
Provided by LizzieBug
Categories High In...
Time 30m
Yield 12 crostini
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Melt the butter in a heavy skillet over medium heat.
- Add the anchovies and stir until they dissolve, around 3 minutes.
- Stir in the herbs, garlic, lemon zest and red pepper flakes.
- Arrange the bread slices on a baking sheet.
- Brush the tops of the bread slices with the butter mixture.
- (If I'm feeling lazy I just dip one side of the bread slice in the butter mixture and place the bread back on the baking sheet butter side up).
- Sprinkle the tops of the bread slices with the Provolone cheese.
- Bake until the cheese melts and the bread is golden and toasty, around 7- 10 minutes.
Nutrition Facts : Calories 133.6, Fat 7, SaturatedFat 4, Cholesterol 17, Sodium 283.1, Carbohydrate 13.2, Fiber 0.7, Sugar 1.1, Protein 4.5
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