Campanelle With Spinach And Beans Recipes

BEANS & SPINACH

Steps:

• In a large nonstick skillet, saute garlic in oil until tender. Remove garlic and discard. Add onions to pan; saute until crisp-tender. , Stir in the remaining ingredients. Cook and stir over medium heat for 10-12 minutes or until spinach is wilted. Serve with a slotted spoon.

CAMPANELLE WITH SPINACH AND BEANS

Steps:

• COMBINE the first six ingredients in a large bowl.
• COOK pasta according to package directions; drain and return to pot. Stir in spinach to wilt.
• ADD ingredients from large bowl to pasta and spinach; serve. Makes 4 to 6 servings.

CAMPANELLE PASTA WITH TURKEY BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• While pasta cooks, heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until softened, about 5 minutes. Toss in tomatoes and cook and stir for 5 minutes. Gradually toss in spinach and season with salt and pepper. Reduce heat and simmer mixture for 15 minutes.
• Meanwhile, place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Drain bacon slices on paper towels. Crumble and transfer to tomato mixture.
• Pour tomato mixture into drained pasta and add Gorgonzola cheese.

CAMPANELLE PASTA WITH BURRATA CHEESE, SPINACH, LEMON, AND TOASTED ALMONDS

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and pepper, and serve.

CAMPANELLE PASTA WITH SAUSAGE AND BEANS

Steps:

• Preheat oven to 400°F.
• Cut off and discard top of garlic head to expose cloves, then wrap head in foil and roast in middle of oven until cloves are tender, about 45 minutes. Open foil carefully and cool to warm. Squeeze garlic from skins into a small bowl, then mash to a paste with a fork.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausage, stirring and breaking up large pieces, until browned, about 4 minutes. Add sliced garlic, shallot, and red pepper flakes and cook, stirring occasionally, until shallot is pale golden, about 2 minutes. Stir in tomatoes, beans, garlic paste, and stock and simmer, uncovered, stirring occasionally, until slightly thickened and reduced by half, 15 to 20 minutes.
• Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Toss pasta with sausage mixture, parsley, basil, cheese, and salt to taste in a large bowl (or in pasta pot) until combined well. Serve with additional cheese, if desired.

CAMPANELLE WITH SPINACH & BACON

Steps:

• Cook pasta in Dutch oven or large deep skillet as directed on package, omitting salt.
• Meanwhile, cook and stir bacon in medium skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings. Whisk reserved drippings with dressing until blended.
• Drain pasta; return to pan. Add dressing mixture, bacon, spinach and cheese; mix lightly.

CAMPANELLE WITH SMOKED SALMON AND CHIVES

Steps:

• Cook pasta according to pkg directions.
• Meanwhile, heat 1 tablespoon olive oil, in pan and cook the onions for 3-4 minutes, stirring occasionally.
• Stir in cream cheese, milk, lemon zest, juice and seasoning to taste.
• Add the cooked and drained pasta and salmon strips, mix well till heated through.
• Transfer to warmed serving dish and sprinkle with parsley.
• Serve at once with slices of lemon and limes.
• Enjoy!