Gemelli With Asparagus Mozzarella And Bacon Recipes
SAUTEED ASPARAGUS WITH BACON
Savory bacon pairs well with the sweet, grassy taste of sauteed asparagus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, cook bacon over medium, stirring occasionally, until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Add asparagus to skillet and season with salt and pepper. Cook, stirring, until asparagus is tender, about 10 minutes. Remove from heat and stir in bacon, mustard, and parsley.
Nutrition Facts : Calories 112 g, Fat 5 g, Fiber 5 g, Protein 6 g, SaturatedFat 2 g
GEMELLI WITH GARLIC, HERBS, AND BOCCONCINI MOZZARELLA
Categories Garlic Pasta Kid-Friendly Quick & Easy Dinner Mozzarella Basil Summer Parsley Gourmet Small Plates
Yield Serves 4 as a main course
Number Of Ingredients 9
Steps:
- Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.
- Mince garlic and chop herbs. Quarter large bocconcini and halve smaller ones. In a large bowl toss cheese with garlic, herbs, red pepper flakes, oil, and salt to taste.
- Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1/4 cup pasta water. Drain pasta in a colander. Stir vinegar and arugula into cheese mixture and add hot pasta and 1/4 cup reserved pasta water, gently tossing (and adding more pasta water as needed if mixture becomes dry) until combined well.
GEMELLI WITH ASPARAGUS AND PINE NUTS
This recipe is from Vegan Italiano. "Gemelli is a short braided pasta, ideal for tossing with inch-long asparagus, but any tubular variety--penne is a good choice--will work in this appealing springtime recipe."
Provided by Eat Your Vegetables
Categories One Dish Meal
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Heat a medium nonstick skillet over medium heat. Add the pine nuts and cook, stirring constantly, until fragrant and lightly browned, about 3 minutes. Immediately remove from skillet and transfer to a small bowl; set aside.
- Return the skillet to medium heat and add the oil. Add the asparagus and garlic and cook, stirring often, until the asparagus is slightly tender, 4-5 minutes.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and return to the pot.
- Add the asparagus and garlic mixture, reserved pine nuts, lemon juice, salt and lemon-pepper seasoning; toss gently to combine, serve at once.
GEMELLI WITH ASPARAGUS, SMOKED SALMON, AND DILL
Categories Milk/Cream Pasta Quick & Easy Salmon Asparagus Spring Dill Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- Cook pasta in a 6- to 8-quart pot of boiling salted water 8 minutes. Add asparagus and boil until asparagus is crisp-tender and pasta is al dente, about 2 minutes.
- While pasta is cooking, heat cream just to boiling in a 1-quart heavy saucepan, then stir in zest and remove from heat.
- Ladle out 1 cup pasta cooking water and reserve, then drain pasta and asparagus in a colander.
- Toss pasta and asparagus with cream, dill, salt, pepper, and 1/2 cup reserved cooking water in a large bowl (or in pasta pot). If pasta looks dry, moisten with some of remaining water. Add salmon and toss well.
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4.6/5 (64)Total Time 30 minsCategory PastaCalories 537 per serving
- In a 12-inch nonstick skillet or in a large pot, cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate and drain all but a teaspoon of the bacon grease. Over medium heat, add the mushrooms and season lightly with salt and pepper; cook until the mushrooms are browned and the liquid is mostly evaporated, 4-5 minutes. Transfer to the same plate as bacon.
- To the skillet or pot, add the broth, 2 cups of the milk, the pasta, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring the mixture to a vigorous simmer and cook for about 8-9 minutes, stirring occasionally and moderating the heat so the mixture simmers but doesn't stick to the bottom of the pot. Stir in the asparagus and cook for another 4-5 minutes, until the asparagus is tender and the pasta is al dente but still slightly firm (it will cook for a few more minutes later). There will be some liquid left; that's ok as it will help make the creamy sauce in the next step.
- In a blender, process the remaining 1 cup milk, cream cheese and flour until very smooth. Gradually add it to the skillet or pot while stirring quickly to combine. Simmer for a couple of minutes until the sauce has thickened.
- Remove the skillet or pot from the heat. Stir in the bacon and mushrooms, reserving a bit of the bacon to sprinkle on top, if desired. Stir in the Parmesan cheese or sprinkle it on top, also.
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