112542 brown pasta giada Recipes

extra-virgin olive oil, lemon , zested and juiced, salt, freshly ground black pepper, penne rigate pasta, unsalted butter, cut into 1/2-inch pieces, at room temperature, baby arugula, grape tomatoes, halved, grated parmesan, toasted pine nuts (see cook s note), capers, rinsed and drained

rotelle pasta, extra-virgin olive oil, shallots, thinly sliced, carrots, sliced into 1/4-inch rounds, kosher salt, fresh orange juice, zucchini, trimmed and cut into 1/2-inch rounds, tomatoes, halved, sweet italian sausages, cooked, cooled and sliced into 1/2-inch rounds, mascarpone cheese, at room temperature (4 oz), lemon juice, zest of 1 large lemon, salt, plus extra for seasoning

brown onion, garlic clove, dry italian sausage, diced tomatoes, tomato paste, cooked borlotti beans, salt, pepper, bay leaf, basil, parsley, fresh fettuccine pasta, olive oil, grated parmesan cheese

brown rice pasta, green olives, mild salsa, red bell pepper, tomatoes, avocado oil, onion powder, sea salt

brown rice spaghetti, asparagus, trimmed and cut into 2-inch pieces, unsalted butter, eggs, beaten, chickpeas, rinsed, grated parmesan, chopped fresh flat-leaf parsley, olive oil, kosher salt and black pepper

pasta (penne rigate or bows for 2 people), onion, chopped thinly, green peppers, chopped thinly, red pepper, chopped thinly, olive oil (not virgin!), butter, fresh basil, chopped (just a bit), grated parmesan cheese (, to serve ), pine nuts

pasta shells (i always make the full lb and reserve 1/2 for a cold pasta salad for lunch the next day), fresh tomatoes - chopped, lemon - squeezed, red onion - finely sliced, shallot - minced, fresh garlic - pressed, leaves of basil - julienned, reserve pasta water -1/4 cup or so, olive oil, butter, salt and pepper to taste, fresh shaves of parmigiano-reggiano, variations - can roast tomatoes and garlic, saute onions , shallot and garlic

pasta, hot pepper, crushed, olive oil, garlic cloves, minced, breadcrumbs (optional)

pasta, olive oil, onion, chopped, pepper, sliced, courgette, diced, aubergines, diced, tomatoes, chopped, pasta sauce, cheese, torn basil leaves

pasta (fusilli, penne or your favorite ), butternut squash, chopped fresh sage, breadcrumbs, garlic (optional), parmesan cheese, olive oil, salt and pepper

pasta (preferably tagliatelle as it has a large surface area, but any or even egg noodles will suffic), salt, butter, oil (preferably olive ), chopped bacon, sliced mushrooms (fresh field, button or shiitake), garlic cloves, crushed and sliced, egg yolk, fresh cream, grated cheese (parmesan or romano, but optional), salt (optional), cracked pepper

dried porcini mushrooms, water, carrots, peeled and chopped, onion, peeled and chopped, red bell pepper, seeded and chopped, garlic cloves, olive oil, chopped fresh thyme leaves, chopped fresh oregano leaves, salt, freshly ground black pepper, assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped, tomato paste, red wine, mascarpone cheese, rigatoni pasta, parmesan

fresh pasta sheets, mayonnaise, plus extra for pasta sheets, fresh chives, chopped (about 1/2 cup), reserving 1/4 cup for garnish, lemon juice, freshly ground black pepper, plus extra for garnish, lump crab meat (about 3 cups), frozen peas, thawed (about 6 oz), lemon , zested, for garnish

butter, for greasing pan, olive oil (more if needed), pancetta, chopped, minced garlic, all-purpose flour, whole milk, fontina cheese, grated, mozzarella cheese, grated, freshly grated parmesan cheese, provolone cheese, grated, rigatoni pasta, chopped fresh italian parsley, chopped fresh basil leaves, salt & freshly ground black pepper, coarse fresh breadcrumbs, extra virgin olive oil, for drizzling

butter, for greasing pan, more) olive oil, pancetta, chopped, minced garlic, all-purpose flour, whole milk, fontina cheese, grated, mozzarella cheese, grated, freshly grated parmesan, provolone cheese, grated, rigatoni pasta, chopped fresh italian parsley leaves, chopped fresh basil leaves, salt and freshly ground black pepper, fresh coarse bread crumbs, extra-virgin olive oil, for drizzling

pasta (i prefer small for this dish, such as farfalle, ditalini, small rigatoni, etc.), eggplant, chopped into very small pieces, stalks celery, finely chopped, green olives and black olives, chopped (good olives!), garlic, chopped, green pepper, finely chopped, capers , please used salted ,not the brine variety,this makes a big difference in flavor (i use more), salt, black pepper, extra virgin olive oil, crushed tomatoes, hot pepper flakes (optional)

pasta shells or 1 lb other chunky pasta, olive oil, chopped onions, salt, black pepper, dry white wine or 1/2 cup vegetable broth or 1/2 cup water, crumbled blue cheese

pasta, cooked, ground turkey breast, white truffle cream, mushroom, sliced thin, garlic clove, minced, dried parsley or 1 bunch fresh parsley, rough chopped, whipping cream, butter, salt and pepper, to taste, white wine