DESERT FIRE PASTA
A Canyon Cafe recipe. Note: Pico de gallo is a combination of chopped fresh tomatoes, cilantro, onions, garlic and peppers to taste. Add a splash of lime juice and a dash of salt. If you don't have time to make pico de gallo, substitute chopped fresh tomatoes. This topping adds tremendously to the finished dish.
Provided by gailanng
Categories One Dish Meal
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 19
Steps:
- Jalapeno Cream Sauce: To make a roux, melt 1 1/2 tablespoons butter; whisk in flour. Set aside.
- Saute onion, jalapeno and garlic in the remaining 1 teaspoon butter over medium heat until translucent, 5 to 6 minutes. Do not let the vegetables brown. Stir in cream, salt and black and red peppers; increase the heat and bring to a boil. Reduce heat to a simmer; whisk in the roux and cook until thickened. Set aside and keep warm to use in Desert Fire Pasta. Yields 2 cups.
- For the Pasta: Bring a large pot of salted water to a boil.
- While water comes to a boil, heat oil in a large skillet; add shrimp, mushrooms and jalapeno. Cook, tossing frequently, just until shrimp are opaque.
- Cook pasta in the boiling water just until al dente, according to package directions. While pasta cooks, stir jalapeno cream sauce into the shrimp mixture. Cook until heated through; do not let boil.
- Drain cooked pasta well. Add to shrimp mixture; toss until well coated. Transfer to serving dishes; sprinkle with Parmesan, then parsley. Spoon pico de gallo atop each serving.
Nutrition Facts : Calories 1554.5, Fat 116.1, SaturatedFat 64.6, Cholesterol 360, Sodium 1243.4, Carbohydrate 105, Fiber 6.7, Sugar 7.8, Protein 27.2
FIERY ANGEL HAIR PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
- Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- Yield: 2 cups
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 2 hours
FIRE DESERT PASTA
This is similar to Green Mill's recipe, I found it on a calorie counting website. Therefore all items can be switched out with fat free if preferred.
Provided by kgirlnelson
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a blender, liquefy sweet red bell peppers, jalapenos, ricotta cheese, sour cream, cream cheese, and half & half.
- heat olive oil in skillet.
- add all the seasonings and spices to blended mix and then pour into the warmed skillet.
- sauce is ready when heated throughout.
- pour over your favorite noodles and enjoy.
- cayenne and ground red pepper may be reduced to taste - this recipe is very heated.
- tasted could with shrimp or chicken too.
FIRE-ROASTED ZITI WITH SAUSAGE
We punch up our pasta with smoked sausage and fire-roasted tomato sauce. It's an easy recipe to switch up-use whatever noodles and spaghetti sauce are in your pantry. -Jean Komlos, Plymouth, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven, cook ziti according to package directions for al dente. Drain; return to pot., Add tomatoes, pasta sauce and sausage to ziti; heat through over medium heat, stirring occasionally. Stir in 1 cup mozzarella cheese and cottage cheese. Sprinkle with remaining mozzarella cheese. Cook, covered, 2-5 minutes or until cheese is melted.
Nutrition Facts : Calories 463 calories, Fat 23g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 1634mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 3g fiber), Protein 23g protein.
FIRE ROASTED TOMATO AND FETA PASTA WITH SHRIMP
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
- Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.
Nutrition Facts : Calories 702.1 calories, Carbohydrate 94.8 g, Cholesterol 110.9 mg, Fat 23.4 g, Fiber 6 g, Protein 31.8 g, SaturatedFat 11 g, Sodium 1353.9 mg, Sugar 11.2 g
FIRE AND ICE PASTA
Delicious bow tie pasta with a bite! Feel free to use penne or rotini pasta for a change of pace!
Provided by Patti Rotman
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Yield 7
Number Of Ingredients 12
Steps:
- In a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight.
- Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
- In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
- Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.
Nutrition Facts : Calories 1026.6 calories, Carbohydrate 102.5 g, Cholesterol 19.2 mg, Fat 59.4 g, Fiber 6.9 g, Protein 24.5 g, SaturatedFat 12.4 g, Sodium 857.5 mg, Sugar 8.6 g
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Cuisine Italian, Korean, Korean FusionCategory Main Course, PastaServings 2Calories 680 per serving
- Cut chicken into small bite size pieces. Mix all chicken marinade ingredients in a small bowl. Add chicken and mix. Let marinate for at least 10 minutes.
- Meanwhile, heat olive oil to a large pan over medium high heat and add your chopped green onion. Let cook for about 1 minute and then add your marinated chicken. Let chicken cook through, about 2-3 minutes, then add in your quartered mushrooms. Cook for about 2 minutes and reduce heat to medium. Add in your cream sauce and let simmer for about 1-2 minutes until slightly thickened.
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- Tomatoes can be roasted either of two ways - on the grill, or in the oven. If using the oven, line a baking sheet with foil, lay out tomatoes in a single layer, and bake for 10-20 minutes at 400 degrees, turning once half way through, til tomatoes are blistered.
- If using the grill, preheat to medium heat. Lay a piece of foil on top of the grates and arrange tomatoes in a single layer on top of the foil. Grill for 10-20 minutes until tomatoes are blistered.
- After tomatoes are cooked, transfer tomatoes to a blender or food processor. Add olive oil and McCormick's seasoning and pulse until pureed, but still a little chunky.
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