cooking & recipes home => recipe file home => Chiocciole with Marinated Tomatoes and Goat Cheese
Serves 4-6
A super simple dinner that can be put together in no time. Choose your favorite frozen stuffed pasta: tortellini, tortelloni, gnocci, agnolotti, or ravioli. Add a diced red pepper or other vegetables to the onion and garlic sauté, if you desire. Or top with a sprinkling of toasted walnuts or pinenuts for an added crunch
12-16 oz. frozen stuffed pasta
1 tsp. olive oil
1 tsp. butter
2 cloves garlic, minced
1 large onion, halved and thinly sliced
2 large zucchini, halved lengthwise and thinly sliced
8 oz. mushrooms, sliced
1 tsp. dried basil
Salt and freshly ground pepper
Chopped fresh parsley, for garnish
Shredded Parmesan cheese
Bring a large pot of salted water to boil. Add the frozen pasta and cook according to package directions.
Meanwhile, heat the olive oil and butter in a large non-stick skillet over medium-high heat. Add the onion and garlic; sauté for 2 minutes. Add the zucchini and sauté for 3 to 5 minutes or until lightly browned. Add the mushrooms, and continue to cook for 3 to 5 minutes until vegetables are tender. Season with basil, salt, and pepper. Reduce heat to low.
Drain the pasta, but not too thoroughly, and place it in a large, warm serving bowl. Add vegetables to pasta, tossing very lightly. Sprinkle with fresh parsley and Parmesan cheese.
Serves 4-6
Fresh herbs are a must for this light springtime sauce. Serve with the delicate pasta strands of capellini, or use it to coat filled pastas such as tortellini.
3/4 cup (1–1/2 sticks) unsalted butter, cut into pieces
6 Tbs. fresh lemon juice
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh chives
1-1/2 tsp. chopped fresh dill
1-1/2 tsp. chopped fresh tarragon leaves
Salt
Freshly ground white pepper
1 lb. dry pasta, cooked according to package directions
In a medium saucepan or skillet, melt the butter with the lemon juice over moderate heat. As soon as the butter has melted completely, stir in the herbs. Season with salt and white pepper to taste. Pour over the cooked pasta. Serve immediately.
—Pasta Presto
Serves 4
Quick, flavorful, pretty, and easy!
1 lb. fettuccine
1 Tbs. butter
1 lb. small scallops
2 cloves garlic, minced
Handful fresh parsley, chopped
1/4 cup Italian flavored bread crumbs
1 fresh lemon
1/4 cup freshly grated Parmesan or Romano cheese (optional)
Bring a large pot of salted water to boil for the pasta. Cook the fettuccine until al dente, or firm to the bite. Drain it just as you are ready to serve it.
While the pasta is cooking, melt the butter in a large, non-stick skillet over medium-high heat. Add the scallops, and cook on one side for about 4 minutes until lightly browned. Turn the scallops, add the garlic and parsley, and cook another 3 minutes. Add the bread crumbs, and gently stir to coat the scallops.Divide the pasta evenly into four bowls. Add a fourth of the scallops to each serving. Give each serving a generous squeeze of fresh lemon juice. Pass freshly grated cheese at the table, if desired.
Chiocciole with Marinated Tomatoes and Goat Cheese
Serves 4-6
The little nuggets of goat cheese stirred into the tomatoes just before you add the pasta melt down to make a delicious sauce. The pasta shape traps the tomato pieces and capers.
1-1/2 lbs. ripe tomatoes, peeled, seeded, and diced
5 Tbs. extra virgin olive oil
2 cloves garlic, very finely minced
1/4 tsp. hot red pepper flakes
3 Tbs. minced capers
Salt
1 lb. dried tubular pasta, such as chiocciole
30 to 40 fresh basil leaves
1/4 lb. goat cheese, cut into olive-size pieces
In a large serving bowl combine tomatoes, olive oil, garlic, hot red pepper flakes, capers and salt to taste. Stir to blend.
Cook pasta in a large pot of boiling salted water until al dente. Just before pasta is ready, tear basil leaves into small pieces. Stir basil and goat cheese into tomato mixture. Drain pasta, add to bowl containing the tomato mixture and toss. Serve immediately on warm dishes.
Adapted from Pasta Harvest by Janet Fletcher
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