BAKED FARFALLE WITH ESCAROLE AND ZUCCHINI
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6-8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the farfalle until very al dente, 2 to 3 minutes less than the label directs; drain.
- Meanwhile, make the sauce: Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden. Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add the basil sprigs; simmer, uncovered, until the sauce is thickened, 15 minutes. Discard the basil; season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.)
- Stir the chopped basil and parsley into the sauce, then add the escarole and zucchini.
- Brush a 3-to-4-quart baking dish with olive oil. Toss the cooked pasta with the sauce and half of each cheese. Spread in the prepared baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.
GLAZED CARROTS WITH MARJORAM
Steps:
- In a large skillet over medium heat, melt the butter, then add the shallots and cook until beginning to soften, 3 to 5 minutes.
- Add the carrots, sage, chicken broth, honey and wine and bring to a simmer. Cook until the carrots are tender and the liquid has reduced to a syrup, 8 to 10 minutes. Stir in the marjoram and some salt and pepper to taste.
FENNEL AND PARMIGIANO
Provided by Marian Burros
Categories dinner, easy, quick, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Wash the fennel bulb and remove leaves and top; slice off bottom of bulb. Slice bulb thinly and cut into julienne strips.
- Remove very thin slices from wedge of cheese with slicer. Crumble; add to fennel in serving bowl.
- Sprinkle oil and lemon juice over fennel and cheese and stir to mix well.
- Season with pepper.
FARFALLE WITH ZUCCHINI, CARROTS, FENNEL, MARJORAM AND PARMIGIANO-REGGIANO CHEESE
Fresh veggies--zucchini, carrots, fresh fennel--are tossed with PLUS multigrain pasta, fresh marjoram and grated cheese for a quick and colorful dinner.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. In a large skillet, cook garlic in olive oil for 1 to 2 minutes or until slightly yellow in color.
- Add carrots and saute for 4 to 5 minutes until lightly browned. Add the fennel and zucchini, season with salt and pepper and saute for about 3 minutes.
- Cook pasta according to package directions, drain and toss with the sauce. Remove from heat and add fresh marjoram and Parmigiano cheese. Stir to combine and serve.
Nutrition Facts : Calories 574.9 calories, Carbohydrate 87.2 g, Cholesterol 8.8 mg, Fat 18.6 g, Fiber 7.1 g, Protein 18.9 g, SaturatedFat 3.7 g, Sodium 205.8 mg, Sugar 2.7 g
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