FASTA PASTA GORGONZOLA WITH SPINACH, RED PEPPERS AND PINE NUTS
Chances are you have all of the ingredients for this pasta dish on hand, in your refrigerator and cupboard. That's how it came together in my kitchen, and what a felicitous combination of flavors it turned out to be. Plus it goes together in a half hour or less. Be sure to use a milder blue cheese so it doesn't end up overwhelming the other flavors. You could substitute broccoli for the spinach, and you could leave out the chicken for a vegetarian dish (use vegetable broth instead of chicken). This goes well with a dry white or medium-bodied red wine.
Provided by Artichoke gal
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook pasta 10 minutes or until al dente; drain.
- Cut chicken into ½--inch pieces and sprinkle with salt and pepper. Heat 1 tablespoons olive oil in a large sauté pan and sauté chicken pieces until just cooked through, around 5 minutes. Remove chicken and pan juices to a bowl and set aside.
- Heat remaining 1 tablespoons olive oil in same pan and sauté garlic until translucent. Do not allow it to brown.
- Add the washed spinach and sauté until wilted. Add chicken broth and red peppers and bring to a boil. Add basil and gorgonzola and stir over medium-high heat until cheese melts completely.
- Add drained pasta, chicken and juices to sauté pan and heat for 1 minute, mixing thoroughly with vegetable-cheese mixture. Season to taste with salt and pepper.
- Divide among serving plates and sprinkle with Parmesan cheese and toasted pine nuts. Serve immediately.
SAUTEED GREEN BEANS, RED BELL PEPPERS AND PINE NUTS
The garlic and pine nuts enchance the flavour of this wonderful vegetable dish. The beans are tender and the red bell peppers add a nice color. I served this with chicken and rice.
Provided by heather in Ont
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook green beans in large pot of boiling salted water until crisp-tender about 4 minutes.
- Drain; rinse with cold water to cool quickly and drain again.
- Heat oil in skillet over medium high heat.
- Add peppers; sauté until just tender, about 5 minutes Add butter to same skillet; melt.
- Add garlic; suaté for approx.
- 1 minute.
- Add green beans and sauté until heated through about 5 minutes Mix in nuts; season with salt and pepper.
Nutrition Facts : Calories 203.6, Fat 17.1, SaturatedFat 4.7, Cholesterol 15.3, Sodium 49, Carbohydrate 12.3, Fiber 5.1, Sugar 3.7, Protein 4.1
LINGUINI WITH SHRIMP AND PINE NUTS
This is a favorite pasta dish for company. The combination of shrimp, red peppers and pine nuts, stir fried with garlic and a wine-shallot sauce.
Provided by William Uncle Bill
Categories Onions
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Shell, devein and butterfly shrimp; set aside.
- In a saucepan, combine wine and shallots and bring to boil over high heat.
- Boil until reduced to 2/3 cup, stirring occasionally.
- Reduce heat to low and whisk in butter.
- Remove pan from heat when bubbles appear on surface.
- Season with salt and pepper.
- Keep sauce warm over very low heat until ready to serve.
- In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a rolling boil.
- Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil.
- Add linguini and cook as instructed on package; about 12 to 15 minutes or until el dente'.
- While pasta is cooking, heat remaining 3 tablespoons of olive oil in a large frying pan over medium heat.
- Add prepared shrimp, nuts and garlic; saute' for 2 minutes.
- Add red peppers and saute' until peppers are tender and shrimp are opaque, about 2 minutes.
- Drain pasta well and transfer to a large platter or a bowl.
- Spoon sauce and prawn mixture over pasta and gently toss to coat well.
- Sprinkle with basil and oregano, toss lightly.
- Sprinkle grated Padano cheese on each serving.
- Spinach fettucine is another pasta that is great in this recipe.
RICOTTA/SPINACH TORTELLONI WITH GORGONZOLA SAUCE & PINE NUTS
Four Cheese Tortelloni con Crema di Gorgonzola e Pinoli - found on barilla.com The recipe is posted just as I found it on the barilla site but we exchanged the pine nuts for slivered almonds and added a pinch of red pepper flakes
Provided by Manami
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Roast pine nuts or slivered almonds in pan until very lightly browned.
- Set aside.
- Heat olive oil in a large skillet.
- Add onion, garlic, and red pepper flakes(if using) and saute until transparent.
- Add white wine and whipping cream and simmer for 3-4 minutes.
- Add Gorgonzola cheese and continue to simmer for 3 minutes.
- Cook Tortelloni according to package directions.
- Add roasted pine nuts, salt, pepper and drained Tortelloni to skillet.
- Turn off heat, cover and let sit for 2 minutes.
- Garnish with chives.
- Serve immediately.
Nutrition Facts : Calories 243.9, Fat 22.9, SaturatedFat 7.9, Cholesterol 33, Sodium 533.3, Carbohydrate 4.5, Fiber 0.7, Sugar 1.3, Protein 5.4
PASTA GORGONZOLA
A quick and nice comfort food dish back from my university days. Exactly 5 ingredients! Well, the basic "student" version, which is actually really good and filling :). Feel free to add garlic, a dash of cognac, parsley, parmesan and toasted nuts (such as walnuts) to enhance the basic version.
Provided by Eismeer
Categories Spaghetti
Time 15m
Yield 3-5 serving(s)
Number Of Ingredients 4
Steps:
- Boil pasta according to package instruction.
- Melt cream cheese and gorgonzola in a pot. Stir frequently.
- (For the deluxe version: now it's time to add cognac, garlic and minced parsley).
- Salt and pepper to taste.
- Drain pasta and mix with sauce. (Deluxe versioners now sprinkle with toasted nuts and shaves of parmesan).
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