LINGUINI WITH SCALLOPS, SUN-DRIED TOMATOES AND PINE NUTS
This is from my Food and Wine One Dish Meals cookbook. My hunny is going to love this! I like it because it is just so simple. Use less red pepper flakes if you don't like spicy. Shrimp would work in place of the scallops.
Provided by dicentra
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes.
- In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
- Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.
- Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes.
- Turn and sear until brown on the other side, 1-2 minutes longer. Remove the scallops and cut them into quarters.
- In the same pan, heat the remaining 5 tablespoons of oil over moderate heat.
- Add the tomatoes, garlic, 2 tablespoons of the parsley, red pepper flakes. Cook, stirring for 1 minute.
- Toss with the pasta, scallops, pine nuts and the remaining parsley. Add salt to taste.
Nutrition Facts : Calories 741.8, Fat 30.6, SaturatedFat 3.9, Cholesterol 56.3, Sodium 320, Carbohydrate 74.2, Fiber 4.2, Sugar 1.9, Protein 42.1
PASTA WITH PINE NUTS AND SUN-DRIED TOMATOES
Provided by Rosemary M. Wyman
Categories Pasta Tomato Side Sauté Vegetarian Quick & Easy Parmesan Pine Nut Spring Bon Appétit California Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Cook fusilli pasta in large pot of boiling water until just tender but still firm to bite. Drain pasta well. Heat 3 tablespoons olive oil in heavy large skillet over high heat. Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes. Transfer pasta to large bowl.
- Add remaining 2 tablespoons olive oil to same skillet. Add toasted pine nuts and sun-dried tomatoes and stir over high heat until just warmed through, about 1 minute. Pour pine nut mixture over pasta. Add chopped parsley and grated Parmesan cheese and toss to blend. Season to taste with salt and pepper and serve.
SPAGHETTI WITH SUN-DRIED TOMATOES & PINE NUTS
Steps:
- Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
- While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.
- When the pasta is done, drain it and place in a serving bowl. Add the cooked garlic, sun-dried tomato strips, pine nuts, and parsley. Toss well. Stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed. Season with salt and pepper. Serve hot, topped with grated cheese if you like.
- Ingredient Notes
- Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives, and/or some thinly sliced fresh fennel (sauté it in the oil before adding the garlic).
- Serving & menu ideas
- Have a tossed green salad and enjoy Mocha Sorbet (page 272) for dessert.
PASTA WITH MUSHROOMS, SUN-DRIED TOMATOES AND PINE NUTS
Provided by Elizabeth Johnson
Categories Mushroom Nut Pasta Tomato Vegetable Appetizer Vegetarian Quick & Easy Dinner Pine Nut Bon Appétit California Pescatarian Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Place sun-dried tomatoes in small bowl. Pour 2 cups boiling water over. Let stand until tomatoes soften, about 15 minutes. Drain tomatoes, reserving soaking liquid. Thinly slice tomatoes.
- Spray large nonstick skillet generously with vegetable oil spray. Add mushrooms, onion, wine, garlic, reserved tomato soaking liquid and sliced tomatoes. Bring to boil over high heat. Reduce heat to medium and simmer until liquids are reduced by half and vegetables are tender, about 25 minutes.
- Meanwhile, cook, pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same large pot.
- Pour sauce from skillet over pasta. Add Parmesan cheese and pine nuts. Toss, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Mix in basil. Season to taste with salt and pepper.
SUN-DRIED TOMATO LINGUINE
We call this "Gus's Special Pasta" because my oldest child claimed it as his own. It's cheesy, garlicky goodness and quick to fix. -Courtney Gaylord, Columbus, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 6-qt. stockpot, cook linguine according to package directions for al dente. Drain, reserving 1/2 cup pasta water; return linguine to pot., Meanwhile, drain tomatoes, reserving 2 tablespoons oil. In a small microwave-safe bowl, combine garlic and reserved oil; microwave on high 45 seconds. Stir in drained tomatoes and lemon juice., Add tomato mixture to linguine. Toss with parsley, cheeses and enough pasta water to moisten.
Nutrition Facts : Calories 542 calories, Fat 21g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 726mg sodium, Carbohydrate 68g carbohydrate (3g sugars, Fiber 6g fiber), Protein 23g protein.
LINGUINE WITH SUN-DRIED TOMATO PESTO
Provided by Maura Chamberlain
Categories Food Processor Garlic Pasta Tomato Vegetarian Quick & Easy Parmesan Basil Pine Nut Bon Appétit Illinois
Yield 4 first-course servings
Number Of Ingredients 7
Steps:
- Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. (Can be made prepared 2 weeks ahead. Cover and refrigerate.)
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve.
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