INGREDIENTS
1 box(es) BARILLA® Whole Grain Medium Shells
3 tablespoon(s) olive oil
1 whole acorn squash, diced
1/2 whole butternut squash, peeled and diced
1 cup(s) water
1 whole zucchini, diced
1 whole yellow squash, diced
1/4 cup(s) walnuts
1/4 cup(s) Pecorino cheese, grated
to taste salt
to taste freshly ground black pepper
COOKING INSTRUCTIONS
BRING a large pot of salted water to a boil.
SAUTÉ garlic in 1 tablespoon of olive oil in a large skillet until garlic turns slightly yellow.
ADD acorn and butternut squash; sauté for 1 minute.
ADD water and simmer for 4 minutes. Season with salt and pepper to taste. Transfer mixture to a blender and blend until smooth. Set mixture aside.
SAUTÉ diced zucchini and yellow squash with remaining olive oil in the same skillet; season with salt and pepper. Add the blended squash mixture to the skillet and combine.
TOAST walnuts in a small non-stick skillet until golden brown; remove and roughly chop.
COOK Barilla® Whole Grain Medium Shells according to the package directions. Drain, reserving 1 cup of the pasta cooking water.
POUR cooking water into the sauce and stir well. Add pasta to the skillet and toss well.
TOP with chopped nuts and grated cheese before serving.
Showing posts with label basil. Show all posts
Showing posts with label basil. Show all posts
Thursday, March 25, 2010
Wednesday, November 4, 2009
Soupe au Pistou
Pistou is a fragrant sauce of garlic, basil, and olive oil that’s related to Italian pesto. Here, it is stirred into a Provençal soup at the last minute. The heat of the soup releases the flavors of the garlic and basil without cooking them.Ingredient List
Soup
* ¹⁄3 cup dried chickpeas, rinsed
* ¹⁄3 cup dried pinto beans, rinsed
* 1 15-oz. can chopped tomatoes
* 1 medium onion, chopped (1 cup)
* 1 clove garlic, minced (1 tsp.)
* 1 bay leaf
* 1 sprig fresh thyme
* 3 medium red potatoes, cut into ½-inch chunks (1 cup)
* 2 carrots, sliced (1 cup)
* 1 cup frozen Italian flat beans
* ¼ cup vermicelli, optional
Pistou
* 8 cups fresh basil leaves
* 8 cloves garlic, peeled
* ½ cup olive oil
Directions
1. To make Soup: Place chickpeas and pinto beans in large pot, and cover with water. Bring to a boil, cover, and cook 10 minutes. Remove from heat, and let stand 30 minutes. Drain beans, and rinse.
2. Return beans to pot; add tomatoes, onion, garlic, bay leaf, thyme, and 5 cups water. Cover, and bring to a boil. Season with pepper, reduce heat to medium-low, cover, and simmer 30 minutes. Add potatoes and carrots, and simmer, covered, 30 minutes. Stir in flat beans, and cook 10 minutes, or until beans are tender. Stir in vermicelli, if desired. Cook 3 minutes more.
3. Meanwhile, make Pistou: Pulse basil and garlic in food processor until finely chopped. Add olive oil, and pulse until combined. Transfer to small bowl.
4. Spoon 2 Tbs. Pistou in bottom of each bowl. Spoon Soup over top.
Serves 8
Nutritional Information
Per : Calories: 237, Protein: 6g, Total fat: 14.5g, Saturated fat: 2g, Carbs: 22g, Cholesterol: mg, Sodium: 375mg, Fiber: 6g, Sugars: 5g
Soupe au Pistou: Vegetarian Times Issue: November 1, 2008 p.82
Friday, August 15, 2008
Shells with Ricotta, Basil and Lemon
Serves 6 in 30 minutes or fewer.
Toasted breadcrumbs give this dish an authentic touch.
1 lb. medium-size dried pasta shells or rigatoni
2 tsp. olive oil
3/4 cup fresh breadcrumbs
2 cups low-fat ricotta cheese (15 oz.)
3 Tbs. fresh lemon juice
1 tsp. lemon zest
16 fresh basil leaves, sliced into thin ribbons
1 lemon, cut in wedges
Cook pasta according to package directions; drain.
Meanwhile, heat olive oil in skillet over medium heat. Add breadcrumbs, and sauté 3 to 4 minutes, or until golden brown.
Combine ricotta, lemon juice and zest in warm serving bowl. Fold in basil; season to taste with salt and pepper.
Toss pasta with ricotta mixture until well coated. Taste, and adjust seasonings if necessary. Sprinkle with toasted breadcrumbs, and garnish with lemon wedges.
PER SERVING: 394 CAL; 20G PROT; 6.5G TOTAL FAT (3G SAT. FAT); 65G CARB; 27MG CHOL; 437MG SOD; 3G FIBER; 5G SUGARS
Vegetariantimes: 30 Minutes - No-Cook Pasta Sauces
Toasted breadcrumbs give this dish an authentic touch.
1 lb. medium-size dried pasta shells or rigatoni
2 tsp. olive oil
3/4 cup fresh breadcrumbs
2 cups low-fat ricotta cheese (15 oz.)
3 Tbs. fresh lemon juice
1 tsp. lemon zest
16 fresh basil leaves, sliced into thin ribbons
1 lemon, cut in wedges
Cook pasta according to package directions; drain.
Meanwhile, heat olive oil in skillet over medium heat. Add breadcrumbs, and sauté 3 to 4 minutes, or until golden brown.
Combine ricotta, lemon juice and zest in warm serving bowl. Fold in basil; season to taste with salt and pepper.
Toss pasta with ricotta mixture until well coated. Taste, and adjust seasonings if necessary. Sprinkle with toasted breadcrumbs, and garnish with lemon wedges.
PER SERVING: 394 CAL; 20G PROT; 6.5G TOTAL FAT (3G SAT. FAT); 65G CARB; 27MG CHOL; 437MG SOD; 3G FIBER; 5G SUGARS
Vegetariantimes: 30 Minutes - No-Cook Pasta Sauces
Fettuccine with Basil-Tomato Sauce
Serves 6, Vegan, in 30 minutes or fewer.
There’s no better way to showcase ripe, juicy summer tomatoes than with this sauce. Seeding the tomatoes takes only a minute or two and makes all the difference. It keeps the sauce sweet—the seeds can be slightly acidic—and prevents it from becoming too watery.
2 1/2 lb. ripe tomatoes, seeded and diced
2 Tbs. brown rice syrup
2 Tbs. balsamic vinegar
2 Tbs. thinly sliced basil
1 Tbs. chopped chives
1 Tbs. minced Italian parsley
2 cloves garlic, minced (about 2 tsp.)
1 lb. fettuccine
Basil sprigs, for garnish
Combine tomatoes, rice syrup, vinegar, basil, chives, parsley and garlic in large serving bowl. Season to taste with salt and pepper.
Cook pasta according to package directions; drain.
Toss pasta with sauce. Season to taste with salt and lots of freshly ground black pepper. Garnish with basil sprigs, and serve.
PER SERVING: 343 CAL; 11G PROT; 1.5G TOTAL FAT (0G SAT. FAT); 69G CARB; 0MG CHOL; 215MG SOD; 4G FIBER; 12G SUGARS
Vegetariantimes: 30 Minutes - No-Cook Pasta Sauces
There’s no better way to showcase ripe, juicy summer tomatoes than with this sauce. Seeding the tomatoes takes only a minute or two and makes all the difference. It keeps the sauce sweet—the seeds can be slightly acidic—and prevents it from becoming too watery.
2 1/2 lb. ripe tomatoes, seeded and diced
2 Tbs. brown rice syrup
2 Tbs. balsamic vinegar
2 Tbs. thinly sliced basil
1 Tbs. chopped chives
1 Tbs. minced Italian parsley
2 cloves garlic, minced (about 2 tsp.)
1 lb. fettuccine
Basil sprigs, for garnish
Combine tomatoes, rice syrup, vinegar, basil, chives, parsley and garlic in large serving bowl. Season to taste with salt and pepper.
Cook pasta according to package directions; drain.
Toss pasta with sauce. Season to taste with salt and lots of freshly ground black pepper. Garnish with basil sprigs, and serve.
PER SERVING: 343 CAL; 11G PROT; 1.5G TOTAL FAT (0G SAT. FAT); 69G CARB; 0MG CHOL; 215MG SOD; 4G FIBER; 12G SUGARS
Vegetariantimes: 30 Minutes - No-Cook Pasta Sauces
Friday, December 28, 2007
Tortellini with Tomato Basil Sauce Recipe
Ingredients
2 teaspoons olive oil
1 large onion, chopped
15 ounces chopped, canned tomatoes, undrained
12 ounces frozen cheese tortellini
1/4 cup chopped, fresh basil
2 tablespoons freshly grated Parmesan cheese
salt to taste
freshly ground black pepper
Cooking Instructions
1. Bring a large pot of salted water to a boil.
2. In a large skillet, heat the oil over medium-heat. Add the onion and cook, stirring, until well browned, about 10 minutes. Add the tomatoes and their juices and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is slightly thickened, about 5 to 10 minutes. Season with salt and pepper.
3. Meanwhile, cook the tortellini until al dente, about 5 minutes. Drain and transfer into a large bowl. Toss with the tomato sauce and basil. Adjust the seasoning with salt and pepper.
4. Sprinkle with the Parmesan cheese and serve immediately.
This recipe serves: 4 | Preparation time: 10 minutes | Cooking time: 25 minutes
Tortellini with Tomato Basil Sauce Recipe: Recipe by FoodFit
2 teaspoons olive oil
1 large onion, chopped
15 ounces chopped, canned tomatoes, undrained
12 ounces frozen cheese tortellini
1/4 cup chopped, fresh basil
2 tablespoons freshly grated Parmesan cheese
salt to taste
freshly ground black pepper
Cooking Instructions
1. Bring a large pot of salted water to a boil.
2. In a large skillet, heat the oil over medium-heat. Add the onion and cook, stirring, until well browned, about 10 minutes. Add the tomatoes and their juices and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is slightly thickened, about 5 to 10 minutes. Season with salt and pepper.
3. Meanwhile, cook the tortellini until al dente, about 5 minutes. Drain and transfer into a large bowl. Toss with the tomato sauce and basil. Adjust the seasoning with salt and pepper.
4. Sprinkle with the Parmesan cheese and serve immediately.
This recipe serves: 4 | Preparation time: 10 minutes | Cooking time: 25 minutes
Tortellini with Tomato Basil Sauce Recipe: Recipe by FoodFit
Saturday, March 3, 2007
Classic Pesto
Ingredients:
1 pinch coarse sea salt
60 small or 30 large fresh basil leaves, dried
2 cloves garlic, peeled
3 tablespoons pignoli, lightly toasted
2 tablespoons Pecorino Romano, fresh, finely grated
2 tablespoons Parmigiano-Reggiano, fresh, finely grated
3 - 4 tablespoons extra virgin olive oil
Directions: In a mortar:
Start with salt and few leaves of basil. Crush with a pestle, keep adding leaves a few at a time, then add garlic and pound until the mixture becomes a paste. Add pignoli and work into a paste, then add cheese and slowly pour the olive oil. Work all into a creamy consistency.
In a blender:
Add basil, salt and garlic. Work into a paste, add pignoli and slowly pour half of the olive oil. Add cheese and the remaining olive oil. Blend until it becomes a homogenous, creamy paste.
To make the sauce, pass the tomatoes through a food mill fitted with the fine disc. Heat 2 tablespoons of the olive oil in a large nonreactive skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the pan. Cook, shaking the pan, until lightly browned, about 3 minutes. Pour in the tomatoes, stir in the crushed red pepper and bring to a boil. Adjust the heat to simmering and cook until lightly thickened, about 10 minutes. Pour in the clam juice and cook an additional 15 minutes.
While the sauce is cooking, bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Slip the agnolotti into the boiling water a few at a time, stirring gently as you add them. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until the edges are tender, about 4 minutes after the water returns to a boil.
If the skillet is large enough to accommodate the sauce and agnolotti, fish the agnolotti out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the agnolotti gently and return them to the pot. Pour in the sauce and bring to a boil, stirring gently to coat the agnolotti with sauce. Drizzle the remaining 5 tablespoons olive oil over the pasta and sprinkle with 2 tablespoons chopped parsley. Check the seasoning, adding salt if necessary and serve immediately.
Classic Pesto
1 pinch coarse sea salt
60 small or 30 large fresh basil leaves, dried
2 cloves garlic, peeled
3 tablespoons pignoli, lightly toasted
2 tablespoons Pecorino Romano, fresh, finely grated
2 tablespoons Parmigiano-Reggiano, fresh, finely grated
3 - 4 tablespoons extra virgin olive oil
Directions: In a mortar:
Start with salt and few leaves of basil. Crush with a pestle, keep adding leaves a few at a time, then add garlic and pound until the mixture becomes a paste. Add pignoli and work into a paste, then add cheese and slowly pour the olive oil. Work all into a creamy consistency.
In a blender:
Add basil, salt and garlic. Work into a paste, add pignoli and slowly pour half of the olive oil. Add cheese and the remaining olive oil. Blend until it becomes a homogenous, creamy paste.
To make the sauce, pass the tomatoes through a food mill fitted with the fine disc. Heat 2 tablespoons of the olive oil in a large nonreactive skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the pan. Cook, shaking the pan, until lightly browned, about 3 minutes. Pour in the tomatoes, stir in the crushed red pepper and bring to a boil. Adjust the heat to simmering and cook until lightly thickened, about 10 minutes. Pour in the clam juice and cook an additional 15 minutes.
While the sauce is cooking, bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Slip the agnolotti into the boiling water a few at a time, stirring gently as you add them. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until the edges are tender, about 4 minutes after the water returns to a boil.
If the skillet is large enough to accommodate the sauce and agnolotti, fish the agnolotti out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the agnolotti gently and return them to the pot. Pour in the sauce and bring to a boil, stirring gently to coat the agnolotti with sauce. Drizzle the remaining 5 tablespoons olive oil over the pasta and sprinkle with 2 tablespoons chopped parsley. Check the seasoning, adding salt if necessary and serve immediately.
Classic Pesto
Ziti with Basil and Mozzarella
Ziti alla Caprese
Ingredients:
1 cup Basil leaves – shredded
4 cups Lidia’s Flavors of Italy Tomato and Basil Sauce
1 lb. Ziti
1 cup grated Parmigiano Reggiano cheese
1 lb. Bocconcini Mozzarella di Bufala – cut in half
(If using regular mozzarella, cut in 1” cubes
Directions: In a skillet bring Lidia’s Flavors of Italy Tomato and Basil Sauce to a boil.
While the sauce is heating, cook the ziti in 5 quarts of salted boiling water until al dente (tender but still firm), about 8 minutes. Drain the pasta and toss with the sauce. Stir in the basil, mozzarella and grated Parmigiano Reggiano cheese, toss well, and serve immediately.
Ziti with Basil and Mozzarella
Ingredients:
1 cup Basil leaves – shredded
4 cups Lidia’s Flavors of Italy Tomato and Basil Sauce
1 lb. Ziti
1 cup grated Parmigiano Reggiano cheese
1 lb. Bocconcini Mozzarella di Bufala – cut in half
(If using regular mozzarella, cut in 1” cubes
Directions: In a skillet bring Lidia’s Flavors of Italy Tomato and Basil Sauce to a boil.
While the sauce is heating, cook the ziti in 5 quarts of salted boiling water until al dente (tender but still firm), about 8 minutes. Drain the pasta and toss with the sauce. Stir in the basil, mozzarella and grated Parmigiano Reggiano cheese, toss well, and serve immediately.
Ziti with Basil and Mozzarella
Penne with Yellow Tomato, Eggplant and Basil
Penne Con Pomodori Gialli, Melanzane e Basilico (Serves 4)
Ingredients: For sauce
8 vine-ripened yellow tomatoes or beefsteak tomatoes
1 cup minced white onion
3 tablespoons olive oil
Salt to taste
Freshly ground pepper to taste
8 fresh basil leaves, minced
For pasta:
1 eggplant , cubes (Sicilian preferred)
6 tablespoons olive oil
Fresh basil leaves
¼ pound dry aged ricotta, grated (Parmigiano-Reggiano or Pecorino Romano can be substituted)
Salt to taste
Freshly ground pepper to taste
1 pound penne
Directions: For sauce
If using fresh tomatoes, begin with step 1. Otherwise, start with step 2.
1. With the point of a paring knife, cut out and discard the stem bases of the tomatoes, removing small cones about 1/4” deep, then lightly cut X-shapes on the tomatoes’ opposite ends.
Bring water to boil in a large saucepan, drop in the tomatoes, and cook 5 minutes. With a slotted spoon, transfer the tomatoes to a colander, run cold water over them, and slip their skins off with your fingers.
2. Pass tomatoes through a food mill. In a nonreactive saucepan, lightly sauté the onion in the olive oil. Add the tomatoes, crushing each directly over the pan as it is added. Add the reserved juice if the tomatoes have been seeded. Season to taste and simmer 20 minutes, stirring occasionally. Add the basil before serving.
For pasta:
Fry the cubed eggplant in oil until golden. Strain it and remove more oil with paper towels. Add the eggplant to the sauce, then add a few basil leaves. Add grated aged ricotta and stir well. Serve over penne cooked al dente in salted water.
Penne with Yellow Tomato, Eggplant and Basil
Ingredients: For sauce
8 vine-ripened yellow tomatoes or beefsteak tomatoes
1 cup minced white onion
3 tablespoons olive oil
Salt to taste
Freshly ground pepper to taste
8 fresh basil leaves, minced
For pasta:
1 eggplant , cubes (Sicilian preferred)
6 tablespoons olive oil
Fresh basil leaves
¼ pound dry aged ricotta, grated (Parmigiano-Reggiano or Pecorino Romano can be substituted)
Salt to taste
Freshly ground pepper to taste
1 pound penne
Directions: For sauce
If using fresh tomatoes, begin with step 1. Otherwise, start with step 2.
1. With the point of a paring knife, cut out and discard the stem bases of the tomatoes, removing small cones about 1/4” deep, then lightly cut X-shapes on the tomatoes’ opposite ends.
Bring water to boil in a large saucepan, drop in the tomatoes, and cook 5 minutes. With a slotted spoon, transfer the tomatoes to a colander, run cold water over them, and slip their skins off with your fingers.
2. Pass tomatoes through a food mill. In a nonreactive saucepan, lightly sauté the onion in the olive oil. Add the tomatoes, crushing each directly over the pan as it is added. Add the reserved juice if the tomatoes have been seeded. Season to taste and simmer 20 minutes, stirring occasionally. Add the basil before serving.
For pasta:
Fry the cubed eggplant in oil until golden. Strain it and remove more oil with paper towels. Add the eggplant to the sauce, then add a few basil leaves. Add grated aged ricotta and stir well. Serve over penne cooked al dente in salted water.
Penne with Yellow Tomato, Eggplant and Basil
Thursday, January 18, 2007
Fresh Tomato and Basil Pizza
Ingredients: 1 Italian pizza crust (12 inch)
1 Tbsp. oil
1/2 cup DI GIORNO Shredded Parmesan Cheese, divided
3 plum tomatoes, sliced
1/4 tsp. ground black pepper
2 Tbsp. shredded fresh basil
Preparation:
Brush pizza crust with oil. Sprinkle with 1/4 cup of the cheese.
Top with tomatoes and remaining 1/4 cup cheese; sprinkle with pepper.
Place directly on oven rack.
Bake at 450°F for 8 to 10 minutes or until crust is crisp and cheese is melted. Sprinkle with basil just before serving.
Prep Time: 10 min | Total Time: 20 min | Serves: Makes 4 servings.
WFAA: September 2003
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