Jaw Droppingly Delicious Asparagus Penne Rachael Ray Recipes

THREE VEGETABLE PENNE WITH TARRAGON-BASIL PESTO

Steps:

• Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes. While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms. Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table.;

ASPARAGUS

Steps:

• Bring a medium pot of water to a boil over medium heat. Season the water with salt and add the asparagus. Cook until tender-crisp then transfer the asparagus to a serving plate. Squeeze the juice of the lemon over the top and season with salt and pepper, to taste.

JAW DROPPINGLY DELICIOUS ASPARAGUS PENNE (RACHAEL RAY)

Steps:

• Bring a large pot of water to a boil. Salt the water. Drop the asparagus in for 2 minutes, then remove, drain, and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.
• To a skillet placed over medium heat, add the EVOO and butter. When the butter melts into the oil, add the garlic and gently cook for 2 to 3 minutes, then sprinkle the flour into the pan and cook for 1 minute, stirring. Whisk in the stock, half and half, mustard, and lemon zest. Season the sauce with salt, pepper, and tarragon, and cook for 2 to 3 minutes to thicken. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.

ROASTED ASPARAGUS TIPS

Steps:

• Pile asparagus onto a baking sheet. Combine lemon, shallot, extra-virgin olive oil and tarragon. Pour the dressing over the asparagus and turn to coat spears in fat. Season the asparagus with salt and pepper and roast 15 to 17 minutes at 375 degrees F. Remove asparagus from oven and toss with a squirt of lemon.

EVERYTHING SALMON BURGERS(RACHAEL RAY)

Steps:

• Place the salmon in a food processor and pulse to coarse grind the fish.Transfer the fish to a mixing bowl and season with the grill seasoning, poppy and sesame seeds, onion flakes, and dill. Use your hands to mix, then divide into 4 equal portions and form each portion into a patty.
• Heat a about a tablespoon of olive oil in a large skillet over medium high heat.
• Cook the burgers for 3 minutes on each side for a pink center, 4-5 minutes on each side for fully cooked.
• While the burgers cook, combine the cream cheese with the scallions. Fold in the sour cream and lemon juice. Split and lightly toast the rolls.
• Serve the burgers on the toasted buns topped with lettuce, tomato, red onion, and some of the cream cheese sauce.
• Enjoy!

RACHAEL RAY'S CHEESY "SMASHED" CAULIFLOWER

Steps:

• Pour broth into a deep pot.
• Trim leaves and core off head of cauliflower.
• Place head of cauliflower in broth and drizzle with the olive oil.
• Cover and bring to a boil.
• Reduce heat to medium and boil covered until tender, about 8 to 10 minutes.
• Uncover and mash cauliflower w/potato masher.
• Allow liquid to cook off while you add cheeses and mash all together, about 2 to 3 minutes.
• When all mixed and thickened, remove from heat and season with salt and pepper to taste, and nutmeg, if desired.

SLOPPY CUBANOS - RACHAEL RAY

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add chorizo and cook, stirring, until browned, 2 minutes. Add pork and cook, crumbling it with a spoon, until browned, 3 to 4 minutes. Stir in the onion, garlic, paprika, coriander, and allspice; season with salt and pepper to taste and cook for 5 minutes.
• Add brown sugar, Worcestershire sauce, lime zest, and lime juice, and mix well. Stir in chicken broth and tomato sauce and simmer for a couple of minutes.
• Lightly toast the rolls. Pile the meat mixture onto the roll bottoms. Cover with swiss cheese and broil until melted, about 30 seconds. Scatter the pickles on the sandwiches, cover with roll tops, and serve.

3 VEGGIE PENNE WITH TARRAGON-BASIL PESTO (RACHAEL RAY)

Steps:

• Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it.
• Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle.
• Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes.
• While pasta cooks, toast pine nuts in a small pan until golden, then cool.
• Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms.
• Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto.
• Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste.
• Serve with extra grated cheese to pass at table.

ASPARAGUS PENNE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

DELICIOUS PENNE WITH SCALLOPS

Steps:

• In a bowl, combine salt, lemon pepper, garlic and onion powders, nutmeg, chili powder, and cayenne pepper.
• Mix cornstarch with 1/4 cup water, set aside.
• Place scallops in a bowl; sprinkle with spice mixture and toss to coat well.
• Cook the pasta in boiling salted water just until tender.
• Just before pasta is done, heat the oil and butter in a skillet. Saute the scallops, tossing to cook on all sides, until just done. Place scallops in serving bowl.
• To the skillet, add the chicken broth and bring to a boil. Stir cornstarch and water mixture into the pan to thicken the sauce; bring to a simmer.
• Add the scallops and sour cream to the skillet.
• Drain the cooked pasta and stir into hot scallops mixture.