FUSILLI WITH PESTO AND GREEN BEANS
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the pasta and cook 1 minute less than the package instructions, about 5 minutes. Drain well, reserving 1/3 cup of pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add the oil and shallots with 1/2 teaspoon salt and cook for 1 minute. Add the green beans and another 1/2 teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook another minute to warm through. Add the cooked pasta to the skillet along with the reserved water. Top the bare pasta with the Parmesan and add the pesto. Toss well to coat. Dollop the ricotta over the top and serve.
WHITE BEANS AND FUSILLI
Provided by Molly O'Neill
Categories easy, lunch, quick, pastas, main course
Time 25m
Yield Four servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil for the pasta. Meanwhile, warm the olive oil over medium heat. Add the garlic, onion and escarole, and cook, stirring frequently, for 5 to 10 minutes until escarole is wilted. Add the beans and rosemary and saute for one minute. Add the chicken broth, salt and pepper and simmer for 5 minutes. Taste, adjust the seasoning with additional salt and pepper, cover and set aside.
- Boil fusilli until tender and drain. Toss the pasta with the warm beans. Add parsley and divide among 4 pasta bowls, garnishing each with Parmesan.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 4 grams, Carbohydrate 113 grams, Fat 7 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 679 milligrams, Sugar 5 grams
FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE
Delicious in the spring, cut rapini before it flowers for tender greenery. Absolutely delicious and very easily adaptable for whatever's growing in your garden.
Provided by sophie
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
- Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 26.3 g, Cholesterol 1.8 mg, Fat 21.3 g, Fiber 6 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 390.4 mg, Sugar 7.6 g
PASTA WITH ANDOUILLE SAUSAGE, BEANS AND GREENS
Highly seasoned Andouille sausage makes this pasta extra-zippy, while white beans and collard greens give it a rustic flair. They are not ingredients typically used in pasta, but this dish may become part of your regular rotation once you try it. This one-dish dinner is perfect for cold, cozy nights when you want something hearty to stick to your bones, but it will satisfy any time. Swirling in lemon juice and olive oil just before serving adds freshness and ties all of the flavors together.
Provided by Vallery Lomas
Categories weekday, pastas, sausages, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package's instructions.
- Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
- Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste.
- Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.
- Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.
FUSILLI WITH GARBANZO BEANS
One of my favorite dinners to throw together after a busy day at work. Very easy. I think I got this from Good Housekeeping. Prep/cook time is approximate.
Provided by jmelyn
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta as label directs.
- Meanwhile, in 12 inch skillet, heat oil over medium-high heat.
- Add onion and cook, covered for 5 minutes, stirring often.
- Stir in garlic and oregano and cook for 30 seconds.
- Stir in beans, vinegar, salt and pepper; cook 5 minutes, stirring often.
- When pasta has cooked to desired doneness, remove 1 cup cooking water and reserve.
- Drain pasta; return to saucepot.
- Add spinach, bean mixture and reserved cooking water; toss gently to combine.
- Notes: I usually use the large corkscrew pasta istead of fusilli.
- Actually, I've made it with several kinds of pasta--whatever I have on hand.
- Even egg noodles worked fine.
- Strangely, fusilli was my least favorite pasta to make this with.
- Also, I use the chopped garlic that comes in a jar.
- And thawed, frozen spinach works fine--you'll need much less of the reserved water.
Nutrition Facts : Calories 514.2, Fat 7.5, SaturatedFat 1, Sodium 946.5, Carbohydrate 93.3, Fiber 10.1, Sugar 4.3, Protein 18.6
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