Summer harvest Ricotta pasta toss | Milk Calendar 2013 recipe
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one ingredient changing my pasta game
This is a delicious twist that will change your rigatoni and penne ala vodka game with gochujang. It is condensed with color and flavor, without bringing it too much heat. Gochujang brings so much brightness and balances out the creaminess of heavy cream.
Instagram @frankflavors
Pasta Preparation
1 lb rigatoni
Water
Salt
Ala Vodka Sauce
3 tbsp olive oil
1 yellow onion, finely diced
4 cloves garlic minced
2 tsp, salt
3 tbsp gochujang (mine is from @kimcmarket)
10 oz tomato paste
4 oz parmesan, grated, plus more to garnish
Pepper, to taste
Thai basil, to garnish
Steps
1. Boil rigatoni according to box instructions.
2. Add olive oil and onion. Sauté for 3 minutes over high heat.
3. Add garlic and salt. Sauté 1 minute.
4. Add gochujang and red pepper paste. Stir till combined.
5. Add pasta. Toss. Add parm and toss.
6. Garnish with pepper, parm, and Thai basil.
Giada De Laurentiis' Pasta Ponza | Giada At Home | Food Network
Giada combines tomatoes, capers, ziti, and cheese for a fresh Italian dish!
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Be Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pasta Ponza
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 55 min
Active: 50 min
Yield: 4 to 6 servings
Ingredients
Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.
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Giada De Laurentiis' Pasta Ponza | Giada At Home | Food Network
How to Make Pesto Pasta | Pasta Recipes | Allrecipes.com
Get the recipe for Pesto Pasta at
Watch how to make easy, delicious pesto pasta. Use prepared pesto (and use more if you like) along with sautéed onions and a smidge of cheese. Enjoy!
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Cheesy Lemon Garlic Pasta
This Creamy Lemon Garlic Pasta is the weeknight dinner you and your family deserve ☺️.
INGREDIENTS
1 lemon, sliced into ¼ inch rings, seeds removed
1 lemon, zested
3 tbsp unsalted butter
5 garlic cloves minced
2 ½ cups chicken broth
½ cups heavy cream, plus 1-2 tbsp
1 tsp salt
1 lb. pappardelle pasta
½ cups grated parmesan plus more for serving
Parsley, minced for serving
Instructions:
Turn on Sauté function for 15 Minutes. Once preheated, add the butter and stir until melted.
Add the lemon slices to the pan without overlapping. Sear on one side for 1-2 Minutes, or until lightly browned. Turn the lemon slices over and Sauté for another 1-2 Minutes. Remove from the pan.
Add the garlic and Sauté for 1 Minute, or until fragrant. Stir frequently and be careful to not burn the garlic. It will cook quickly!
Add the lemon slices back to the pot. These will break down during the cooking process and add a zing to each bite!
Pour in the chicken broth and heavy cream, and stir in the salt.
Add the pasta and toss to coat. Make sure all noodles were tossed in the liquid!
Pressure cook on High for 2 Minutes. Allow the pot to naturally release for 3 Minutes, then flip the valve to release any remaining pressure.
Add the grated parmesan and additional tablespoons of heavy cream. Toss to combine until the cheese has melted from the residual heat. Add a few more tablespoons of heavy cream if necessary.
Serve with an additional sprinkle of parmesan and top with minced parsley. Enjoy!
THE Pasta Salad of Summer | Home Movies with Alison Roman
Welcome to pasta salad season! A far cry from the boring, bland, under-dressed and over-pasta’d pasta salads you may be used to, this is one you’re going to want in your rotation all summer long. This one tastes like summer and is filled with all the perfect produce in abundance this time of year. There’s jammy zucchini, toasty walnuts, peppery scallions, a little spice, a lot of lemon, briny capers, fresh herbs, and basically an entire block of parmesan.
It’s long weekend-ready, but it’s also an excellent summer stoop lunch, beach snack, a showstopper at any potluck, and a dinner party go-to. It’s pasta salad post-makeover montage: a little more sophisticated, a lot more layered in texture and flavor, and just really, really delicious. Everything you could ask for and more.
RECIPE & INGREDIENTS:
VIDEO CHAPTERS:
0:00 Opening
0:24 Home Movies with Alison Roman intro
0:30 Intro to the Memorial Day Pasta Salad
2:17 Boil and salt the pasta water
3:09 Toast the walnuts in oil then set aside
4:03 Chop the scallions and fry them in the toasted walnut oil
5:04 Slice the zucchini and add them to the frying pan
7:45 Thinly slice additional scallions and set aside
9:00 Cut (not grate) parmesan into chunks and set aside
10:18 Drop the pasta into the boiling water
11:09 Add capers to the skillet
11:49 In a large mixing bowl, add scallions and grated garlic
13:10 Drain the pasta and rinse with cold water
13:31 Add the pasta and zucchini mix to the mixing bowl and toss
13:46 How to travel with and finish the pasta salad
#PastaSalad #SummerSalad #AlisonRoman
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VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Matt Maltese
Director of Photography: Dennis Thomas
Sound: Brian Cushin