Carrabbas Italian Grill Vegetables In Padella Recipes

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CARRABBA'S ITALIAN GRILL VEGETABLES IN PADELLA



Carrabba's Italian Grill Vegetables in Padella image

Make and share this Carrabba's Italian Grill Vegetables in Padella recipe from Food.com.

Provided by lazyme

Categories     Cauliflower

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

1 -2 ounce extra-virgin olive oil
2 large mushrooms, sliced
2 garlic cloves, chopped
1 ounce broccoli floret
1 ounce cauliflower floret
3 -4 baby carrots
4 slices red bell peppers
1 ounce yellow squash, sliced
1 ounce zucchini, sliced
kosher salt & freshly ground black pepper, to taste

Steps:

  • Heat a cast-iron skillet until very hot.
  • Add olive oil and mushrooms, stirring to coat the mushrooms with the olive oil.
  • Stir in chopped garlic and add remaining vegetables.
  • Season with salt and pepper and allow vegetables to obtain a crusty finish before turning.
  • Serve hot.

Nutrition Facts : Calories 314.2, Fat 28.9, SaturatedFat 4, Sodium 49.9, Carbohydrate 13.1, Fiber 3.2, Sugar 5.4, Protein 4.5

CARRABBA'S ITALIAN GRILL VEGETABLES IN PADELLA



Carrabba's Italian Grill Vegetables In Padella image

Padella means 'in the frying pan' and here's a great combination of veggies from Carrabba's restaurant. ETA Once I made this dish, I was a little disappointed in the dish as written. Although I love veggie dishes with lots of veggies, I felt that it was a little bland. After the photo, I added some Italian seasoning and some...

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 25m

Number Of Ingredients 11

1 oz extra virgin olive oil
2 large mushrooms, sliced
2 garlic cloves, chopped
1 oz broccoli florets
1 oz cauliflower florets
3 baby carrots
4 slice red bell pepper
1 oz yellow squash, sliced
1 oz zucchini, sliced
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

  • 1. Heat a cast-iron skillet until very hot.
  • 2. Add olive oil and mushrooms, stirring to coat the mushrooms with the olive oil.
  • 3. Stir in chopped garlic and add remaining vegetables.
  • 4. Season with salt and pepper and allow vegetables to obtain a crusty finish before turning.
  • 5. Serve hot.

CARRABBA'S ITALIAN GRILL LINGUINE PESCATORE



Carrabba's Italian Grill Linguine Pescatore image

Make and share this Carrabba's Italian Grill Linguine Pescatore recipe from Food.com.

Provided by lazyme

Categories     Mussels

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

3 shrimp
3 scallops
6 -8 mussels
10 ounces marinara sauce or 10 ounces tomato sauce, of your choice
12 ounces cooked linguine
salt and white pepper, to taste

Steps:

  • Cook all the above (except linguine) over medium heat in a covered saute pan until done.
  • Toss with 12 ounces of cooked linguini.
  • Garnish and serve.

Nutrition Facts : Calories 471.7, Fat 7.2, SaturatedFat 1.7, Cholesterol 33.4, Sodium 936.7, Carbohydrate 77.2, Fiber 7.2, Sugar 15.2, Protein 22.4

CARRABBA'S PAPPARDELLE CAMPAGNOLO



Carrabba's Pappardelle Campagnolo image

Make and share this Carrabba's Pappardelle Campagnolo recipe from Food.com.

Provided by PanNan

Categories     European

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil
1/2 lb Italian sausage
1/2 cup finely chopped yellow onion
2 cloves garlic, finely chopped
1 medium red bell pepper, 1/4 inch julienne
1/4 cup dry white wine
4 cups whole canned tomatoes (with juice, finely chopped)
1 pinch salt & freshly ground black pepper
1 pinch crushed red pepper flakes
2 tablespoons freshly torn basil leaves
1/4 cup freshly grated pecorino romano cheese
4 ounces goat cheese (crumbled)
1 lb pappardelle pasta

Steps:

  • Remove sausage from the casing and break into coarse pieces (about 5-6 pieces per link).
  • Pour olive oil in a large skillet over medium heat.
  • Add sausage and cook until the sausage has browned slightly.
  • Add onion and red bell pepper and cook until soft and onion turns a rich golden color.
  • Add the wine and let evaporate for 3 minutes.
  • Add garlic, and cook 1 minute more.
  • Add the tomatoes and season lightly with salt and pepper and crushed red pepper flakes.
  • Raise heat and bring sauce to a boil, stirring frequently.
  • Reduce heat and let simmer until the sauce has thickened.
  • Stir in basil and set sauce aside.
  • Meanwhile bring 4 qrts water to a boil in a large pot, add 1 tbsp salt and drop in the pasta all at once, stirring well.
  • When the pasta is almost done, return the skillet with the sauce to a medium heat.
  • When the pasta is al dente, drain it and toss it with the sauce, adding the grated cheese and tossing again.
  • Place the pasta in a serving platter and top with the crumbled goat cheese.
  • Serve at once with sauteed spinach with lemon juice, and crusty bread.

CARRABBA'S ITALIAN GRILL MEATBALLS



Carrabba's Italian Grill Meatballs image

Copycat recipe. This is also the way I make my meatballs. Using the three kinds of meat makes for a more moist and light meatball. I have also used this recipe for meatloaf.

Provided by Marie

Categories     Veal

Time 35m

Yield 20 meatballs, 10 serving(s)

Number Of Ingredients 10

1/2 lb ground pork
1/2 lb ground veal
1/2 lb ground beef
2 large eggs, lightly beaten
1/4 cup grated parmesan cheese
4 minced garlic cloves, sauteed
1/3 cup dry breadcrumbs
1/4 cup finely chopped parsley
salt and pepper
olive oil (for frying)

Steps:

  • Combine all ingredients except olive oil in a bowl.
  • Heat oil in large saute pan over medium high heat.
  • Roll mixture into 1 1/2" balls and fry until golden brown.
  • Remove with a slotted spoon lined with paper towels.

CARRABBA'S ITALIAN DIP MIX



Carrabba's Italian Dip Mix image

Make and share this Carrabba's Italian Dip Mix recipe from Food.com.

Provided by cutecuts in S.W. Fl

Categories     Low Cholesterol

Time 10m

Yield 8 tbls

Number Of Ingredients 9

1 tablespoon crushed red pepper flakes
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic clove
1 teaspoon salt

Steps:

  • Grind together and put 1 tablespoon of mixture on plate.
  • Pour extra virgin olive oil over and mix together with mixture.
  • Dip warm french bread in the mixture.

Nutrition Facts : Calories 12.2, Fat 0.2, SaturatedFat 0.1, Sodium 293.4, Carbohydrate 2.7, Fiber 0.9, Sugar 0.2, Protein 0.6

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