ASPARAGUS PASTA BAKE
This asparagus pasta bake is a slightly fancier version of the baked ziti classic.
Provided by PaulD
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ziti Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil; cook ziti at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
- Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside.
- Chop trimmed asparagus into 1/4-inch slices, separating stems and tips.
- Heat oil in a pan over medium-high heat. Add onion and saute for 5 minutes. Stir in asparagus stems; cook for another 3 minutes. Add bell pepper and cook, 2 to 3 minutes. Add asparagus tips and cook, 2 to 3 minutes.
- Spread 1 cup tomato sauce on the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta mixture and smooth into an even layer. Sprinkle 1/2 of the vegetables on top. Top with 1/2 cup mozzarella cheese. Add remaining pasta in an even layer, followed by remaining vegetables. Cover with remaining tomato sauce. Sprinkle with remaining mozzarella cheese.
- Bake, uncovered, on the middle rack of the preheated oven for 30 minutes. Move to the top rack and continue to bake until cheese is melted and bubbly, about 5 minutes more. Let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 456.4 calories, Carbohydrate 55.2 g, Cholesterol 32.6 mg, Fat 15.8 g, Fiber 4.5 g, Protein 23.3 g, SaturatedFat 7.3 g, Sodium 801.2 mg, Sugar 7.5 g
BAKED PASTA WITH ASPARAGUS, LEMON, AND MASCARPONE
Make and share this Baked Pasta With Asparagus, Lemon, and Mascarpone recipe from Food.com.
Provided by chia2160
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 450°F.
- Spray a 9x13 pan with cooking spray.
- Heat a large pot of water to boil.
- Add asparagus and cook 2 minutes, remove with a slotted spoon and run under cold water to stop cooking process, drain well.
- Add fettuccine to boiling water and cook until al dente, about 10 minutes.
- While fettuccine is cooking, heat oil in a skillet, add scallions and saute 1 minute.
- Add asparagus, saute 1 minute.
- Remove from heat and add half the zest, lemon juice, thyme, salt, pepper; mix well; set aside.
- In a saucepan melt butter, add flour and mix well.
- Whisk in milk and stir until boiling, lower heat and cook until thickened.
- Remove from heat and stir in mascapone, remaining zest and 1/2 cup parmigiano-reggiano, whisking until smooth.
- Season with allspice, cayenne, salt and pepper.
- Mix remaining cheese, breadcrumbs, salt, pepper in a small bowl.
- For assembly:.
- Drain the cooked fettucine and return to pot.
- Stir in asparagus mixture, cheese sauce, toasted nuts and mix well.
- Pour into prepared pan, top with breadcrumb mixture.
- Bake uncovered 15-20 minutes until bubbling and golden; serve.
Nutrition Facts : Calories 807.7, Fat 33.3, SaturatedFat 9.2, Cholesterol 113.5, Sodium 610.2, Carbohydrate 99.7, Fiber 8.2, Sugar 6.8, Protein 34.2
RIGATONI AL FORNO (BAKED RIGATONI) WITH ROASTED ASPARAGUS AND ON
One of my favorite make-after-work dishes. Half an hour and it's done. This dish is not saucy and it's not loaded with cheese. It is, however, healthy and relies on the roasted vegetables and balsamic vinegar for it's flavor. Simple and delicious one-dish meal.
Provided by sugarpea
Categories One Dish Meal
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°; put a large pot of water on to boil.
- Pour olive oil into a 9x13 glass baking dish; break up onion chunks, add to pan and stir to coat in oil; leave pan uncovered, place in oven and roast onions 5 minutes.
- Add pasta to boiling water.
- After onions have roasted 5 minutes, add asparagus; stir and sprinkle with the salt; spread it all in a single layer and roast 5 more minutes.
- Drain pasta when al dente; stir into vegetables and add vinegar, pepper and parmesan; mix well; sprinkle bread crumbs on top; cover with foil and return to oven.
- Bake until bread crumbs are brown and crisp, 10-15 minutes.
- Serve hot with a cruet of balsamic vinegar.
Nutrition Facts : Calories 594.1, Fat 17.4, SaturatedFat 4.1, Cholesterol 79.2, Sodium 559.3, Carbohydrate 89.6, Fiber 7.7, Sugar 11.5, Protein 21.2
BAKED ASPARAGUS AND MUSHROOM PASTA
Take classic Mediterranean flavors and make American-style comfort food for your family! If you are looking for a meatless meal, serve this with a salad and crusty bread. If your family prefers a protein, a rotisserie chicken or a slice of ham would be an easy and tasty addition to the lovely flavors of this casserole.
Provided by Bibi
Categories Main Dish Recipes Pasta
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
- Bring a large pot of lightly salted water to a boil; cook gemelli at a boil until flexible but still firm to the bite, about 6 minutes.
- Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and stir for 2 minutes. Add asparagus and mushrooms and continue to cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes.
- Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.
- Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl.
- Melt butter in the same skillet. Add flour and cook, stirring constantly, until the mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone cheese until melted.
- Pour the cheese sauce over the pasta and vegetables and stir to combine. Pour into the prepared baking dish. Taste and adjust seasonings. Toss remaining Parmigiano-Reggiano with bread crumbs and sprinkle over the casserole.
- Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 46.1 g, Cholesterol 21.3 mg, Fat 13.3 g, Fiber 4.3 g, Protein 15.9 g, SaturatedFat 5.4 g, Sodium 311 mg, Sugar 4 g
ZUCCHINE AL FORNO CON PARMIGIANO-REGGIANO E PROSCIUTTO
Make and share this Zucchine Al Forno Con Parmigiano-Reggiano E Prosciutto recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400ºF and spread butter in an 8x8-inch baking pan.
- In a large saucepan of boiling water cook zucchini until crisp-tender, about 5 minutes.
- Drain zucchini and cool until they can be handled.
- Trim ends of zucchini and quarter lengthwise to form spears.
- Wrap each zucchini spear in a slice of prosciutto and arrange side by side in pan. (Zucchini will be touching).
- Sprinkle zucchini with parmesan cheese and pepper and bake until lightly browned, 10 to 15 minutes.
- Serve zucchini warm.
THE BEST ASPARAGUS LEMON PASTA
I came across this at Epicurious and fell in love, and its been elsewhere. Years of looking for the lemon pasta I remembered as a child, and finally found it. Tweaked it a little to my own taste, replacing parsley with fresh basil and using linguine. If you don't have tender asparagus, the europes best frozen ones are far better than woody fresh ones. Do NOT substitute lighter creams, it just does not work that well.
Provided by MarraMamba
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
- In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
- Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
- Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
- Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
PASTA PRIMAVERA WITH ASPARAGUS AND PEAS
This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.
Provided by Melissa Clark
Categories dinner, lunch, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams
PENNE PASTA WITH ASPARAGUS SAUCE
This is an absolutely fabulous pasta side dish I created to go along with my scallops in white wine sauce. It really highlights the scallops. Hope you enjoy!!
Provided by polly salama
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the asparagus into one inch pieces; reserving the tips.
- Cook asparagus in 5 quarts of water until very tender 6-8 minutes.
- Reserve the water by using a slotted spoon to remove the asparagus to a colander.
- Put the drained asparagus in a food processor.
- Cook the tips for 3-5 minutes until just tender.
- Remove from water with slotted spoon, reserving the water.
- Puree the stems with the lemon zest and oil and 1/2 cup of the asparagus water.
- Cook the pasta in the asparagus water to your liking.
- Drain the pasta saving 2 cups of the water.
- Combine the pasta, asparagus sauce and add asparagus water if the sauce is too thick- a little at a time.
- Stir in tips and grated cheese.
- Stir until cheese is melted.
- Serve with a light dusting of chopped parsley.
ROASTED ASPARAGUS PASTA WITH GARLIC BUTTER
I was sent a link to a wonderful sounding asparagus pasta recipe with balsamic butter by a wonderful friend of mine. It sounded so good, but had a few ingredients that I didnt have on hand, so I created my own version of it. Here it is: An Italian Dish with a small Asian twist to it. I hope youll enjoy it! :)
Provided by Lalaloula
Categories Penne
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Boil pasta in salted water according to package directions until al dente.
- Meanwhile toss the asparagus with the oil, sprinkle with salt and black pepper to taste and roast in the preheated oven at 200°C/400°F for 10-15 minutes. It should be roasty, but not too dark.
- During the last five minutes of roasting add the sesame seeds to get them nice and toasty, too.
- Drain pasta and add to a big mixing bowl. Add the butter (as much as you need to get the pasta shiny) and cheese. Mix well.
- Remove the asparagus and sesame seeds from the oven and toss with the pasta. Sprinkle with chives.
- Enjoy. :).
Nutrition Facts : Calories 504.9, Fat 14.1, SaturatedFat 3.7, Cholesterol 11, Sodium 203.9, Carbohydrate 79.2, Fiber 13.3, Sugar 4.9, Protein 24.4
ASPARAGUS CREAM PASTA
Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Time 40m
Number Of Ingredients 5
Steps:
- To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
- Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
- Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.
Nutrition Facts : Calories 931 calories, Fat 47 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.53 milligram of sodium
PASTA WITH ASPARAGUS
Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.
Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
PASTA AND ASPARAGUS
I got this recipe off of a supermarket computer and have been making it for years. This recipe in my family marks the beginning of Spring.
Provided by mandabears
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook elbow macaroni until al dente.
- While pasta cooks, in a large skillet heat olive oil and butter.
- Add garlic, crushed red pepper flakes and hot pepper sauce.
- Cook for 2-3 minutes.
- Add asparagus, salt and pepper and saute for 8-10 minutes, stirring frequently.
- Add parmesean cheese and mix well.
- Pour over macaroni and toss to coat.
- Serve with extra parmesean.
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