SPICE-ROASTED CAULIFLOWER AND JERUSALEM ARTICHOKES
Provided by Anne Burrell
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.
- In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.
- Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again.
- Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren't lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.
- Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately.
Nutrition Facts : Calories 185 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 184 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 5 grams, Sugar 14 grams
LE CIRQUE'S PENNE WITH ARTICHOKES AND CAULIFLOWER
This pasta, from Sirio Maccione of the legendary Le Cirque, is so rich yet really so simple to prepare. It can be an appetizer or a side, but I actually think that with wine and bread and a salad, it's a perfect meal. Most of the work is prep-ing the artichokes--once they're done, it's a piece of cake (so to speak).
Provided by Chef Kate
Categories Penne
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the Artichokes:.
- Cut of stems using a sharp knife to produce a neat, flat base.
- As artichokes are cut, rub exposed surfaces with lemon juice to prevent discoloration.
- With your sharp paring knife, trim off the bottom two layers of leaves, being careful not to cut away the white part (bottom) underneath.
- Trim any remaining green from around the base.
- Lay the artichoke on its side and cut through, leaving about 1 and 1/2" from base to the trimmed top.
- Turn the artichoke upside down and halve it.
- Cut each half into four or five wedges and then remove and discard the fuzzy choke from the center of each wedge.
- Your artichokes are now ready to be cooked, but if you are not going to cook them immediately, place them in a bowl and cover them with acidulated water (lemon juice and water).
- To make the Recipe:.
- Place the trimmed artichokes into a small saucepan and cover with water and the juice from half a lemon.
- Bring to a boil, blanch for five minutes, drain and set aside.
- Place the pancetta in a saucepan, cover with water, bring to a boil, drain and set aside.
- Place the cauliflower florets into a large saucepan, cover with salted water, bring to a boil, cook five minutes (or less if florets are small--check--they should be crisp tender), drain and set aside.
- Heat the olive oil in a large skillet, add the pancetta, and cook over medium heat for two minutes.
- Add the artichokes and saute briefly.
- Season with oregano and rosemary and cook five minutes.
- Add the garlic and tomatoes to the pan and cook two minutes.
- Add the olives, cauliflower and parsely and salt and pepper and cook five minutes.
- Meanwhile cook the penne in boiling salted water until al dente and drain, reserving 1 and 1/2 cups of the cooking liquid.
- Toss the pasta in the pan with the sauce, then add the cooking liquid and cook for two minutes.
- Taste the sauce, adjust the seasoning, add the butter and the cheese and stir gently till melted and serve.
Nutrition Facts : Calories 383.4, Fat 15.8, SaturatedFat 4.6, Cholesterol 12.6, Sodium 178.4, Carbohydrate 55.6, Fiber 11.1, Sugar 1.8, Protein 8.9
PENNE WITH ROASTED RED PEPPER, ARTICHOKE, & GARLIC PUREE
This is a very easy homemade recipe that has all the traditional tastes of Italy. It's a Penne Rigate dish with Roasted Red Pepper, Artichoke, Onion & Garlic Puree. I happen to love this and so does DH. You have to like roasted red pepper to enjoy this recipe to the fullest extent. It's so simple to prepare as most of the prep is done with a food processor or blender for the puree then you just serve it over your favorite pasta - we like it best over Penne Rigate, but any pasta will do. ** You could also stir in some cooked shrimp or cooked sliced sausage if you want a more hearty dish **
Provided by BlondieItaliana
Categories Penne
Time 17m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil water for penne with a dash of salt added.
- Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
- Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
- Stir in olive oil, garlic powder and salt & pepper to taste.
- Cook then drain pasta. Stir in the puree.
- Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
- Serve immediately.
BROCCOLI VEGGIE PASTA PRIMAVERA
Chock-full of veggies, this simple, colorful pasta makes a filling dinner. In smaller servings, it works equally well as a side dish. -Stephanie Marchese, Whitefish Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. , Meanwhile, in a large skillet, cook the broccoli, carrot and onions in butter for 3 minutes. Add the mushrooms, garlic, basil, salt and pepper; cook 1 minute longer. Add snow peas and wine. Cover and cook for 2 minutes or until peas are crisp-tender., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 376 calories, Fat 14g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 514mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 5g fiber), Protein 13g protein.
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