MEAN GREEN PASTA CASSEROLE
Provided by Ree Drummond : Food Network
Time 1h
Yield 8 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F.
- For the pasta: Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to the package instructions. Drain and set aside.
- For the pureed greens: Meanwhile, add the spinach, arugula, basil, mint, parsley, red pepper flakes, salt, pepper and garlic to a food processor. With the machine running, drizzle in the olive oil and puree. Stop before the mixture is completely smooth; you want a bit of texture. Set aside.
- For the cheese sauce: Melt the butter in a large pot over medium heat. Sprinkle in the flour and mustard powder, whisking to combine. Cook, whisking constantly, for a minute or so. Pour in the milk, whisking constantly. Cook the sauce until thick and bubbly, 3 to 5 minutes. Whisk in the half-and-half, salt and pepper. Add the Cheddar, fontina and Monterey Jack. Stir until the cheese all melts.
- For the assembly: Butter a 9-by-13-inch baking pan.
- Combine the melted butter, breadcrumbs and parsley in a small bowl.
- Add the cooked penne to the cheese sauce, making sure every noodle is covered in sauce. Next, stir in the pureed greens until barely combined. Pour the pasta mixture into the buttered baking pan and top evenly with the breadcrumbs. Bake until bubbly and golden brown, 20 to 25 minutes.
- If you are serving later, top the assembled casserole with aluminum foil and pop in the freezer. When you are ready to serve, allow it to thaw in the fridge overnight and bake the following day at 350 degrees F until golden brown and cooked through, about 1 hour covered and an additional 15 minutes uncovered.
PASTA WITH GREEN PUTTANESCA
Puttanesca is a sauce that plies its trade all year round, with ingredients - pantry staples like anchovies, garlic and olives - at the ready whenever the desire strikes. But this puttanesca takes advantage of spring greens, using fat green garlic cloves and baby spinach to lend a pungent verdancy to a tried-and-true dish. (If green garlic isn't available, use regular, but use less.)
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, pastas, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is not quite al dente, 5 to 8 minutes. Reserve a cup of cooking water, then drain the pasta.
- While the pasta is cooking, warm 1/4 cup of oil in a large Dutch oven over medium-high heat. Add the anchovies and capers. Cook, stirring occasionally, until the capers start to brown, about 3 minutes. Add the remaining 1/4 cup oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add the pasta and toss for 1 minute. Add a splash of pasta cooking water if the pasta seems dry. Season with salt, if necessary. Toss in the basil leaves.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 18 grams, Carbohydrate 62 grams, Fat 22 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 551 milligrams, Sugar 2 grams
STEAK AND CREAMED GREENS PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
- Heat a cast-iron skillet over a medium-high heat. Add the butter, along with the olive oil. Sprinkle the steaks all over with salt and pepper. When the butter has melted and the oil is hot, place the steaks in the skillet and cook for 3 to 4 minutes per side for medium-rare. Remove the steaks to a cutting board to rest.
- Add the onion, garlic, tomato paste and red pepper flakes to the skillet, then quickly stir and cook for 1 to 2 minutes. Add the wine and allow to reduce for 30 to 60 seconds, then add the cream. Stir, then add the collards, kale and spinach. Stir and allow the greens to wilt, 2 to 3 minutes. Add the pasta, reserved pasta water and cheese. Toss until everything is coated and the sauce has thickened, about 2 minutes. Remove from the heat.
- Slice the steak and shingle the slices over the pasta. Drizzle over the steak sauce and sprinkle over the curly parsley. Serve straight from the skillet.
PASTA WITH GREEN PUTTANESCA
Easy weeknight recipe, and delicious too. Healthier if you use less olive oil. If you prefer, use the entire 1/2 cup the recipe recommends. I used regular garlic and Cerignola olives. I omitted the anchovies because we are vegetarians. If you would like to use them, add 10 anchovy fillets with the capers. From Melissa Clarke in the NY Times.
Provided by Kumquat the Cats fr
Categories Spinach
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, or according to package directions, then drain but reserve a cup of cooking water.
- While the pasta is cooking, warm 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add capers and cook, stirring occasionally, until the capers start to brown, about 3 minutes. Ad the remaining 1 tablespoon olive oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes.
- Add the spinach and cook until wilted, 1 to 2 minutes. Add pasta and toss for 1 minute. Add a splash of pastat water if the pasta seems dry. Season with kosher salt. Toss in basil leaves.
Nutrition Facts : Calories 559.9, Fat 14.2, SaturatedFat 2, Sodium 857.6, Carbohydrate 91.1, Fiber 7.5, Sugar 3.9, Protein 18.5
GREEN EMPORIUM PASTA WITH PUTTANESCA SAUCE
Steps:
- Crush tomatoes with your hands. In a large nonstick pot, sauté garlic in oil until golden brown, taking care not to burn. Add tomatoes and simmer 10 minutes on a low flame. In a separate medium-sized pot, bring water to boil. Add olives and capers to tomatoes and cook 10 minutes more. Meanwhile, add linguine to the boiling water. When pasta is cooked through yet slightly firm, about 8 minutes, drain and divide among 4 bowls. Top with sauce; sprinkle with fresh basil and Parmesan to taste.
More about "green emporium pasta with puttanesca sauce recipes"
GREEN PASTA PUTTANESCA | SHOCKINGLY DELICIOUS
From shockinglydelicious.com
Estimated Reading Time 3 mins
PASTA PUTTANESCA (WITH OLIVES, ANCHOVIES, AND CAPERS)
From bowlofdelicious.com
GREEN EMPORIUM PASTA WITH PUTTANESCA SAUCE …
From friendseat.com
THE BEST PASTA PUTTANESCA RECIPE - FOODIECRUSH .COM
From foodiecrush.com
PASTA PUTTANESCA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PASTA PUTTANESCA - DINNER AT THE ZOO
From dinneratthezoo.com
SPAGHETTI PUTTANESCA (SPAGHETTI WITH CAPERS, OLIVES, …
From seriouseats.com
THE BEST PASTA PUTTANESCA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (35)Calories 344 per servingCategory Entree
GREEN EMPORIUM PASTA WITH PUTTANESCA SAUCE RECIPE | SELF
From self.com
Servings 4Calories 610 per servingEstimated Reading Time 1 min
GREEN SPAGHETTI RECIPE - ESPAGUETI VERDE WITH POBLANO PEPPER
From delish.com
EASY PASTA PUTTANESCA RECIPE – A COUPLE COOKS
From acouplecooks.com
GREEN EMPORIUM PASTA WITH PUTTANESCA SAUCE RECIPE - FOOD HOUSE
From foodhousehome.com
RECIPE: GREEN EMPORIUM PASTA WITH PUTTANESCA SAUCE
From recipelink.com
SPAGHETTI ALLA PUTTANESCA RECIPE: AUTHENTIC ITALIAN PASTA
From the-bella-vita.com
PASTA WITH FRESH PUTTANESCA SAUCE RECIPE - KAY CHUN - FOOD & WINE
From foodandwine.com
EASY AUTHENTIC ITALIAN PASTA PUTTANESCA RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
GREEN EMPORIUM MENU AND PRICES - MENU WITH PRICE
From menuwithprice.com
SPAGHETTI ALLA PUTTANESCA | RECIPETIN EATS
From recipetineats.com
GREEN OLIVE PASTA PUTTANESCA WITHOUT ANCHOVIES - PRACTICALLY KIDDING
From practicallykidding.com
37 GARLIC RECIPES FOR THOSE WHO THINK ONE CLOVE IS NEVER ENOUGH …
From yahoo.com
You'll also love