PASTA WITH ARTICHOKES AND PANCETTA
Sautéed artichokes with leeks and pancetta make a hearty, earthy sauce for pasta, brightened by a squeeze of lemon and some herbal dry vermouth. Take care to remove all the tough outer petals of the artichokes; you only want the thinnest, most tender petals to end up in the pan. Bacon avoiders can skip the pancetta. Just use extra olive oil and Parmesan at the end to make up for the missing richness.
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Cut artichoke in half; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Thinly slice artichoke lengthwise to include some of the heart. Put slices in the lemon water and leave them there as you cut remaining artichokes.
- Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
- Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
- Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
- Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
- Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 14 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 737 milligrams, Sugar 5 grams, TransFat 0 grams
SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
- Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 475 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 42 milligrams, Sodium 1083 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams
SMOKED MOZZARELLA PASTA SALAD
This is a favorite at picnics, barbecues or with sub sandwiches. I love the artichokes and pine nuts, they go so well in this recipe.
Provided by PalatablePastime
Categories Cheese
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions and drain.
- Chop artichokes, and save the marinade in the jar.
- Mix the pasta with the artichokes, roasted peppers, mozzarella, spinach, and green chilies, stirring to mix well.
- In a small bowl, blend the artichoke marinade with the mayonnaise, Parmesan, pine nuts, garlic, and black pepper.
- Toss with pasta mixture, until everything is evenly coated.
- Chill before serving, several hours is best.
BAKED ARTICHOKE PASTA WITH CREAMY GOAT CHEESE
This cheese-filled pasta bake gets its sweet and crunchy topping from a layer of canned fried onions and Parmesan cheese sprinkled on top. Canned artichokes give it a savory depth, while a combination of goat cheese, cream cheese and mozzarella make it wonderfully gooey. Make sure to use plain - not marinated - artichokes, which will be too sharp and acidic here. You're looking for a mellow richness in this comforting casserole.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.
- Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.
- Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
- Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.
PASTA RUSTICA WITH SMOKED MOZZARELLA
Categories Cheese Olive Pasta Tomato Sauté Vegetarian Quick & Easy Mozzarella Basil Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
- Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion; increase heat to high and sauté until onion is beginning to brown, about 6 minutes. Add tomatoes; sauté 3 minutes. Stir in garlic; cook 2 minutes. Add vermouth, then parsley, basil, olives, and oregano. Cook 4 minutes, stirring often. Add cooked tortellini; toss over medium heat until sauce coats pasta. Remove from heat. Stir in cheese. Season pasta to taste with salt and pepper and serve.
PENNE WITH TOMATO PESTO AND SMOKED MOZZARELLA
Provided by Joan Lang
Categories Pasta Tomato Dinner Mozzarella Family Reunion Potluck Self Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- In a small pan over medium heat, toast almonds until golden brown, 5 minutes. In a food processor, pulse almonds, parsley, tomatoes, garlic and oil until slightly chunky. Pour into a bowl; season with salt and freshly ground black pepper. Add mozzarella; toss to combine. Cook pasta as directed on package; drain and toss immediately with pesto.
PASTA PANCETTA
A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like.
Provided by kempcooking
Categories Meat and Poultry Recipes Pork
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
- Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 50.1 g, Cholesterol 24.9 mg, Fat 25 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6.9 g, Sodium 344.9 mg, Sugar 3.7 g
BAKED SPAGHETTI AND MOZZARELLA
This new take on spaghetti is baked with fresh mozzarella, canned tomatoes, and aromatic basil for a crispy casserole main dish.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a food processor, pulse tomatoes until coarsely chopped. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine. Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes.
Nutrition Facts : Calories 724 g, Fat 27 g, Fiber 6 g, Protein 33 g
More about "pancetta and artichoke baked pasta with smoked mozzarella recipes"
ROASTED ARTICHOKE AND PANCETTA PASTA RECIPE
From deliciousmagazine.co.uk
5/5 (2)Category Summer Pasta RecipesCuisine Italian RecipesCalories 460 per serving
- Meanwhile, fry the pancetta in a non-stick pan for a few minutes, until golden and crispy, then remove and drain on kitchen paper.
- Drain the pasta and return to the pan with 2 tablespoons of the cooking water. Add the pancetta, artichokes, pesto and rocket leaves, toss together well and serve immediately.
10 BEST SMOKED MOZZARELLA PASTA RECIPES | YUMMLY
From yummly.com
PASTA WITH SPINACH, ARTICHOKES AND RICOTTA RECIPE
From simplyrecipes.com
SPINACH ARTICHOKE PASTA BAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
TAGLIATELLE WITH ARTICHOKES AND PANCETTA RECIPE - COOKING …
From cookingwithnonna.com
TAGLIATELLE WITH PANCETTA, BASIL AND MOZZARELLA - VIKALINKA
From vikalinka.com
PASTA AL FORNO WITH SMOKED MOZZARELLA - COOKING WITH …
From cookingwithmammac.com
CLASSIC CARBONARA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
BAKED RIGATONI PASTA WITH ARTICHOKE PESTO, PANCETTA AND …
From belazu.com
Servings 4Estimated Reading Time 1 minCategory Main Course
BAKED PENNE PASTA WITH MOZZARELLA - SAILOR BAILEY
From sailorbailey.com
MOZZARELLA, ARTICHOKE AND PANCETTA PIZZA RECIPE | GOOD FOOD
From goodfood.com.au
CHICKPEA PASTA WITH SMOKED MOZZARELLA - HEALTHY NIBBLES BY LISA …
From healthynibblesandbits.com
10 BEST BAKED PENNE PASTA MOZZARELLA CHEESE RECIPES | YUMMLY
From yummly.com
SMOKED PANCETTA - GIALLOZAFFERANO ITALIAN RECIPES
From giallozafferano.com
PANCETTA AND SMOKED MOZZARELLA ARANCINI - THE SECRET INGREDIENT IS
From thesecretingredientis.com
PASTA WITH SMOKED MOZZARELLA RECIPES ALL YOU NEED IS …
From stevehacks.com
12 ARTICHOKE PASTA RECIPES TO MAKE FOR DINNER
From allrecipes.com
15 PANCETTA PASTAS WHEN YOU NEED TO TREAT YOURSELF - BRIT - CO
From brit.co
CREAMY PANCETTA PASTA DEL MARESCIALLO – THE PASTA PROJECT
From the-pasta-project.com
SMOKY MOZZARELLA PASTA AND MEATBALL BAKE | KITCHN
From thekitchn.com
ONE PAN SPINACH ARTICHOKE BAKED PASTA | 12 TOMATOES
From 12tomatoes.com
TORTELLINI WITH FRESH TOMATOES, ARTICHOKES AND SMOKED MOZZARELLA
From greenvalleykitchen.com
SPINACH ARTICHOKE PASTA BAKE - THIS HOME KITCHEN
From thishomekitchen.com
PASTA WITH PANCETTA, ARTICHOKES, AND ROASTED RED PEPPERS
From southernliving.com
BAKED MEDITERRANEAN PASTA - AHEAD OF THYME
From aheadofthyme.com
SPAGHETTI WITH ARTICHOKES AND PANCETTA | LOVE AND OLIVE OIL
From loveandoliveoil.com
PASTA DIANE (PASTA WITH PANCETTA, BASIL AND MOZZARELLA)
From stpetersburgfoodies.com
PASTA WITH PANCETTA IN A SMOKY TOMATO SAUCE - RACHEL COOKS®
From rachelcooks.com
SMOKED MOZZARELLA PASTA BAKE WITH CHICKEN & BACON
From creolecontessa.com
PASTA WITH ARTICHOKES - THE CLEVER MEAL
From theclevermeal.com
PENNE PASTA SALAD, WHOLE FOODS SMOKED MOZZARELLA PASTA SALAD
From highlandsranchfoodie.com
PANCETTA ARTICHOKE STUFFED SHELLS RECIPE - THE SAVVY SPOON
From thesavvyspoon.com
PASTA WITH SMOKED PANCETTA SAUCE - ITALIAN RECIPES BY …
From giallozafferano.com
SPAGHETTI WITH SMOKED MOZZARELLA RECIPE | MYRECIPES
From myrecipes.com
CREAMY MOZZARELLA PASTA WITH SMOKED SAUSAGE - JULIA'S ALBUM
From juliasalbum.com
SMOKY PANCETTA QUICHE - COOKING IN STILETTOS
From cookinginstilettos.com
PANCETTA AND ARTICHOKE BAKED PASTA WITH SMOKED MOZZARELLA
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love