Vermicelli With Sausage And Spinach Bhg Recipes

Steps:

• Cook vermicelli according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the spinach, lemon juice, tarragon, salt and pepper; saute for 2 minutes or until spinach is wilted. , Drain vermicelli; toss with spinach mixture. Sprinkle with cheese.

Steps:

• In a 4 quart Dutch oven cook sausage, onion and garlic in hot oil over medium high heat until sausage is lightly browned and onion is tender.
• Add broth and water to Dutch Oven; bring to boiling. Add pasta; cook for 3 minutes, stirring frequently. Add spinach and pepper; cook about 1 min more or until spinach wilts. Stir in cream. Serve immediately.

Steps:

• In a large saucepan, cook the sausage, onion and garlic in oil over medium heat until sausage is browned; drain. , Add broth; bring to a boil. Add pasta; cook for 3 minutes, stirring frequently. Gradually add spinach. Cook and stir for 2-3 minutes or until pasta is tender and spinach is wilted. In a small bowl, combine flour, pepper and cream until smooth; stir into pasta mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Steps:

• Put the noodles in a heatproof bowl and cover with boiled water from the kettle. Leave for 3-5 mins to soften, then drain and plunge the noodles into a bowl of cold water to prevent them drying out. Set aside.
• Whisk all the dressing ingredients with 2 tsp cold water in a small bowl and season lightly. Put the carrots, cucumber ribbons, sugar snap peas and half the coriander in a bowl, then toss with half the dressing.
• Drain the noodles well, then toss with the vegetables. Divide between two plates, then top with the rest of the coriander and the peanuts. Serve with the remaining dressing on the side for drizzling over.

Steps:

• Heat a large saucepot over high heat. Add sausage and cook, stirring occasionally, until brown, 5 minutes. Add garlic; cook 30 seconds. Add spinach and broth. Fill one empty can of broth with water; add to pot. Cover and bring mixture to a boil. Add capellini, cover and boil 2 minutes more.
• Meanwhile, heat broiler. Broil bread slices on cookie sheet about 1 minute per side, until toasted. Drizzle each slice with 1 teaspoons oil; sprinkle each with 1/2 teaspoons Parmesan cheese.
• Divide soup among 4 large soup bowls and top each serving with prepared toasts.