WAGON WHEEL PASTA SALAD
Summertime gatherings aren't complete without a refreshing pasta salad. This tasty version features a mayonnaise and picante dressing. It may become one of your favorite side dishes for tacos, too! -Kathryn Donahey, Oil City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, beans, cheese, tomatoes, peppers and onions., In a small bowl, combine the mayonnaise, picante sauce, salt and cumin; pour over salad and toss to coat. Cover and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 207 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 374mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
WAGON WHEEL PASTA WITH PANCETTA AND PEAS
Provided by Giada De Laurentiis
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve 1 cup of the pasta water.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crisp, 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate. Add the shallots to the pan and cook until soft, 2 to 3 minutes. Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the snap peas and simmer until tender, about 2 minutes. Add the pasta, cooked pancetta, edamame peas, petite peas, Parmesan, the remaining 1/4 cup olive oil, salt, and mint leaves. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce. Transfer to a large bowl and serve.
PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS
Steps:
- Preheat oven to 450°F. Place asparagus on a large rimmed baking sheet; dot with 2 tablespoons butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes. Remove from oven and cut into 2-inch lengths.
- Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1 1/2 cups pasta water; drain pasta, and return to the pot.
- In a bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup reserved pasta water. Season with salt and pepper, and whisk until smooth.
- Add goat-cheese mixture and asparagus to pot; toss with pasta to combine, adding enough additional pasta water to create a thin sauce to coat pasta. To serve, divide among shallow bowls, and garnish with chives.
PASTA WITH GOAT CHEESE, LEMON, AND ASPARAGUS
Steps:
- Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer. Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese. Drain pasta and asparagus, reserving 1 cup cooking liquid. Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper. Transfer to shallow platter. Garnish with tarragon sprigs.
WAGON WHEEL SUPPER
Kids will really enjoy this cheesy pasta dish souped up with corn and beef; it's perfect for a chilly spring night.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Stir in the water, soup, corn, spaghetti sauce mix and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. , Drain pasta; stir into beef mixture. Top with cheese; cook and stir for 2 minutes or until cheese is melted.
Nutrition Facts :
GOAT CHEESE PASTA WITH ASPARAGUS
Number Of Ingredients 6
Steps:
- 1. Cut the asparagus in 2 inch pieces. 2. Blanch the asparagus briefly in boiling water until just tender and set aside. 3. Fill the stock pot with water and start on high heat. 4. Place a metal bowl atop the stock pot (be careful, this gets hot!) and add the butter to the bowl. 5. Add the garlic, milk, and goat cheese to the bowl, letting the heat from the boiling water cook the sauce. Don't worry about lumps of cheese--the hot pasta will take care of this! 6. When the water comes to a boil, remove the bowl from the stock pot and cook the pasta as directed. 7. Once the pasta is done, drain and add to the bowl of sauce. Add the asparagus and stir up.
WAGON TRAIN PASTA
Our three kids just love the fun wagon wheel shapes in this easy recipe. The mildly seasoned sauce is something that even the pickiest eaters enjoy. For variety, try it with Italian sausage instead of ground beef. -Janine Freeman, Blaine, Washington
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, beat the egg, salt, garlic and pepper. Add beef and mix well. Sprinkle with Parmesan cheese and bread crumbs; mix gently. , Crumble beef mixture into a large skillet. Cook over medium-high heat until meat is no longer pink; drain. Stir in the spaghetti sauce. Reduce heat; cover and simmer for 2-4 minutes or until heated through. , Drain pasta; place in a serving bowl. Add beef mixture; sprinkle with 1/2 cup mozzarella cheese. Toss until pasta is well coated and cheese is melted. Sprinkle with remaining mozzarella.
Nutrition Facts : Calories 363 calories, Fat 11g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 777mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.
PROSCIUTTO WAGON WHEELS
Steps:
- Preheat oven to 425 degrees. Grease large baking sheet. Working with 1 sheet of the puff pastry, keeping remaining sheet wrapped and cold, roll out on lightly floured surface to 14-inch square. Brush with thin layer of mustard. Cover with half of the prosciutto slices, slightly overlapping and leaving 1/2-inch border around edges. Sprinkle with 1 cup of the cheese. Roll pastry tightly, from long side. Pinch seams to seal and tuck ends under. Repeat with remaining pastry sheet. Cut into 1/2-inch pieces and place, cut side up, 1-inch apart on prepared baking sheet. Bake 10-15 minutes until golden brown.
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