ORECCHIETTE WITH ARTICHOKES
Everything cooks together in one pot - prepare to be amazed.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and season with salt. Cook, turning halfway through, until browned, about 5 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons olive oil, the garlic and beans to the skillet. Cook, stirring occasionally, until the garlic is golden, about 2 minutes. Stir in the cherry tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a simmer; cook, stirring occasionally, until slightly thickened, about 3 minutes.
- Add the pasta and the reserved cooking water to the skillet. Cook, stirring, until the pasta is coated, about 1 minute. Stir in the parsley, parmesan and artichokes; season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.
Nutrition Facts : Calories 570 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 1 milligrams, Sodium 410 milligrams, Carbohydrate 86 grams, Fiber 11 grams, Protein 20 grams
PANTRY PASTA
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- In a large saute pan over medium heat, heat 1 tablespoon olive oil. Add the bacon and cook until it just starts to get a little crispy, about 5 minutes. Add the crushed red pepper, garlic and shallot and cook, stirring, until tender, 3 to 5 minutes. Add the beans and artichokes to the pan and cook for another 2 minutes. Season with salt and pepper.
- Meanwhile, cook the orecchiette in the boiling water for the amount of time specified on the box, minus 2 minutes. Reserve 3/4 cup of the pasta water, then drain the pasta.
- Add the pasta to the pan with the artichokes and beans and toss over medium heat. Add the pasta water and continue to cook until the pasta achieves an al dente texture and the sauce is coating the pasta. Remove from the heat and add half of the Parmesan. Mix in the butter and half of the parsley. Season with more salt and pepper. Transfer to large serving bowl and garnish with the remaining Parmesan, parsley and 2 tablespoons olive oil.
ORECCHIETTE WITH BRAISED ARTICHOKES
Tiny artichokes-about 2 to 3 inches long-are ideal for this recipe. The larger an artichoke grows, the more developed the inedible choke becomes and the tougher the leaves that surround the choke. You can make this recipe with all artichokes, but the largest globe artichokes are the least desirable. Follow the directions on page 15 for stripping tough leaves and removing the choke from artichokes. Whatever type of artichokes you are using, the end result should be artichokes that almost "melt" into the sauce. That's why I have called for a variable amount of stock to be added while the sauce simmers.
Yield makes 6 servings
Number Of Ingredients 11
Steps:
- Clean the artichokes as described for fully edible artichokes, page 15, putting the pieces in water acidulated with the lemon juice as you go. When all the artichokes are cleaned, drain them thoroughly and slice them very thin.
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Scatter the garlic over the oil and cook, shaking the pan, until golden brown, about 2 minutes. Add the artichokes and crushed red pepper and season lightly with salt. Stir well to coat the artichokes with oil, and cook, stirring often, until the artichokes are softened, 5 to 10 minutes. Pour in 1 cup of the chicken stock, add the mint and parsley, and lower the heat so the sauce is at a lively simmer. Cook until the artichokes are very tender and the liquid is reduced by about half, about 10 minutes more. Add the remaining stock as necessary to keep the artichokes moist as they cook.
- Stir the orecchiette into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
- If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. Pour in a drizzle of olive oil, if you like. Remove the skillet from the heat, sprinkle the grated cheese over the pasta, and toss to mix. Serve immediately in warm bowls.
ORECCHIETTE WITH MUSHROOMS & ARTICHOKES
This can be made with any small pasta, such as penne, rotini or bow ties. Orrechiette means little ears, if I'm not mistaken. I found this on pccnaturalmarkets.com - hope you like it! It is easy and quick and is also vegetarian. Just omit the cheese if you choose.
Provided by Manami
Categories Penne
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package instructions.
- While pasta is cooking, heat oil in saute pan.
- Saute garlic and peppers for 2 minutes.
- Stir in mushrooms and cook until tender.
- Add artichoke hearts and parsley and cook until heated through.
- Season with salt and pepper.
- Spoon vegetable mixture over drained pasta and toss.
- Spoon onto platter and sprinkle with cheese and nuts.
- Serve with meat of your choice, warm bread or rolls and a simple salad of tomatoes with onions or make it a "meatless" meal.
Nutrition Facts : Calories 384.4, Fat 6.8, SaturatedFat 1.7, Cholesterol 5.5, Sodium 280.3, Carbohydrate 66.6, Fiber 8.3, Sugar 4.7, Protein 15.6
ORCHIETTE PASTA WITH WILD MUSHROOM CREAM SAUCE
Steps:
- In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.
- Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan and adjust the seasoning, to taste.
- Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates. Sprinkle each serving with chives and serve immediately.
ORECCHIETTE MUSHROOM PASTA
Vegetarian orecchiette mushroom pasta. The onion, Parmesan, and pasta water creates a light, creamy sauce.
Provided by JennyM
Categories Main Dish Recipes Pasta
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in orecchiette and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 2/3 cup pasta water prior to draining pasta.
- Heat 2 tablespoons butter, olive oil, and a pinch of salt in a deep frying pan over medium heat. Add onion; cook and stir until soft but not brown, 3 to 4 minutes. Stir in remaining 2 tablespoons butter and mushrooms; cook until tender, 5 to 7 minutes more. Add garlic and sage and cook until soft, about 2 minutes. Pour in vermouth; bring to a boil, then reduce to heat to low. Stir in Parmesan cheese until melted, 2 to 3 minutes.
- Mix in cooked pasta and reserved pasta water. Toss pasta to coat well. Season with salt and pepper. Top with parsley and serve.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 52.5 g, Cholesterol 36.4 mg, Fat 21.6 g, Fiber 3.7 g, Protein 13.7 g, SaturatedFat 9.4 g, Sodium 271.7 mg, Sugar 6.4 g
ORECCHIETTE WITH MUSHROOMS, ARUGULA, TOMATOES, AND BRIE
Categories Mushroom Pasta Tomato Sauté Vegetarian Quick & Easy Brie Arugula Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving cup cooking liquid.
- Meanwhile, heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms soften, about 5 minutes. Add tomatoes and stir until beginning to soften, about 2 minutes. Add wine; bring sauce to boil. Reduce heat to medium-low and simmer until tomatoes soften and release their juices, about 5 minutes.
- Add arugula, cheese and pasta to sauce. Toss until arugula wilts, cheese begins to melt and pasta is heated through, adding reserved cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper.
ORECCHIETTE WITH ARTICHOKES AND BACON
Steps:
- Bring a large pot of salted water to boil. Once it is boiling, plop in the orecchiette and cook until al dente.
- Clean and prepare the artichokes as detailed on page 18. Then cut all of the artichokes into 1/2-inch-thick slices, and leave in the water while you start the sauce.
- Put the bacon, 1 tablespoon of the olive oil, and the crushed garlic in a large straight-sided skillet over medium heat. Cook the bacon until most of the fat has rendered, about 5 minutes. Drain the artichokes, pat dry, and add to the skillet along with the juice of the remaining lemon. Season with the salt and peperoncino. Cover, and let the artichokes cook gently until they begin to soften and caramelize, about 10 minutes. Uncover, and add about 1 cup pasta water, then bring to a simmer and cook, uncovered, until the artichokes are tender, about 10 minutes more.
- When the pasta is al dente, scoop it out of the water and add to the sauce. Drizzle with the remaining 2 tablespoons olive oil, and add the chopped parsley. Cook, tossing to coat the pasta with the sauce. Remove from heat, sprinkle with the grated Pecorino Romano, and toss. Serve.
ONE PAN ORECCHIETTE PASTA
Every year when it's time to go back to school I get inundated with requests from students to post recipes that are super-easy, cost pennies, and require a bare minimum of kitchen equipment. This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and most importantly: only uses one pan or pot for the entire procedure.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
- Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
- Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 46.2 g, Cholesterol 59.7 mg, Fat 39.1 g, Fiber 2.5 g, Protein 31.2 g, SaturatedFat 11.7 g, Sodium 1359.8 mg, Sugar 4.4 g
More about "orecchiette with mushrooms artichokes recipes"
ORECCHIETTE WITH MUSHROOMS, LEEKS, AND ALMONDS RECIPE
From bonappetit.com
4.7/5 (12)Estimated Reading Time 4 minsServings 4
- Real Talk: Let’s be honest. Boxed veg stock doesn’t taste so great. Our advice: Make this easy homemade stock, divide it up among plastic containers, and freeze it. It’s inexpensive and easy and means you’ll always have stock on hand, which will add deep, homemade flavor to your everyday cooking.
- Heat ¼ cup oil in a large skillet over medium-high. Cook almonds, tossing frequently, until lightly golden, 1–2 minutes. Using a slotted spoon, transfer almonds to a medium bowl, leaving that almondy-oil goodness in the skillet.
- Let almonds cool 10 minutes. Toss with parsley, lemon zest, and 2 Tbsp. Parmesan; season with salt and pepper. Set aside.
- Add remaining 2 Tbsp. olive oil to almond oil in skillet. Heat over medium-high and cook mushrooms, undisturbed, no matter how much you may wish to give them a toss, until browned on 1 side, about 2 minutes. Toss and continue to cook, undisturbed, until browned on underside, about 2 minutes. Season with salt and pepper and continue to cook, tossing occasionally, until mushrooms are tender but still retain their shape and have some bite, about 2 minutes more. Add leeks and garlic, season with salt and pepper, and cook until leeks are bright green and just getting tender, 4–5 minutes. Add stock and bring to a simmer.
CHICKEN, OLIVE, AND MUSHROOM ORECCHIETTE | RICARDO
From ricardocuisine.com
5/5 (55)Calories 693 per servingCategory Main Dishes
ORECCHIETTE WITH SALMON, ARUGULA AND ARTICHOKES RECIPE
From foodandwine.com
ORECCHIETTE WITH SHIITAKE MUSHROOMS - THE DAILY MEAL
From thedailymeal.com
MEDLEY OF JAPANESE MUSHROOMS WITH ORECCHIETTE RECIPE
From epicurious.com
CREAMY ORECCHIETTE WITH SPINACH, ARTICHOKES, AND BACON
From bhg.com
ORECCHIETTE AGLIO E OLIO WITH ARTICHOKES - RECIPES | FOOBY.CH
From fooby.ch
ORECCHIETTE WITH MUSHROOMS AND SPINACH - SERVING DUMPLINGS
From servingdumplings.com
ORECCHIETTE WITH WHITE BEANS, TOMATOES, AND OLIVES - THE …
From themediterraneandish.com
ORECCHIETTE, JERUSALEM ARTICHOKE, CHILLI AND GARLIC RECIPE
From greatbritishchefs.com
ORECCHIETTE WITH ARTICHOKES AND SWISS CHARD RECIPE | MYRECIPES
From myrecipes.com
JESSE'S ARTICHOKE ORECHIETTE WITH MUSHROOM AND BUTTER LETTUCE
From islandoliveoil.com
MUSHROOM ORECCHIETTE WITH CREAM | CHEF JULIE YOON
From chefjulieyoon.com
ONE POT PASTA WITH ARTICHOKES, MUSHROOMS AND CHEESE
From thisishowicook.com
You'll also love