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    INGREDIENTS 1 lb. bucatini or spaghetti 1 c. ricotta 1/2 c. extra-virgin olive oil 1/2 c. freshly grated pecorino or Parmesan  Zest and juice from 1 lemon Kosher salt Freshly ground black pepper Pinch of crushed red pepper flakes Freshly sliced basil, for serving DIRECTIONS 1. In a large pot of boiling salted water, cook pasta according to  package directions. Reserve 1 cup pasta water, then drain. Return  pasta to pot. 2.In a medium bowl, combine ricotta, oil, pecorino, lemon juice, and  zest. Season with salt, pepper, and a pinch of red pepper flakes. Add ricotta mixture and 1/4 cup reserved pasta water to pasta and toss.  Add more reserved pasta water if sauce is too thick. 3.Serve with basil, more pecorino, and a drizzle of olive oil. INGREDIENTS kosher salt 8 oz. Macaroni 2 tbsp. butter 3 tsp. minced garlic 2 tbsp. all-purpose flour 2 1/2 c. heavy cream (or half-and-half) Freshly ground black pepper 1 tsp. Italian seasoning 1/2 c. shredded Italian blend cheese 12-oz. jar roasted red peppers, drained and chopped 1c. packed baby spinach leaves DIRECTIONS 1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot. 2. In a large skillet over medium-high heat, melt butter. Stir in garlic until fragrant, 1 to 2 minutes. Sprinkle flour over butter and stir until thickened. Gradually whisk in heavy cream (or half-and-half) until smooth. 3. Season with salt, pepper, and Italian seasoning. Stir in shredded cheese until melted, then add pasta to skillet and stir to combine.  Add roasted red peppers, spinach leaves, and mushrooms. Stir until spinach is tender. Add salt and pepper if needed. Serve immediately. INGREDIENTS 1 lb. ziti 4 tbsp. butter 2 cloves garlic, minced 4 tbsp. all-purpose flour 2 c. half and half Kosher salt Freshly ground black pepper 1 c. freshly grated grated Parmesan, divided 3 c. marinara 2 c. shredded mozzarella, divided 1/2 c. shredded fontina 1/2 c. grated romano 1/2 c. ricotta 1/2 c. Panko breadcrumbs Fresh parsley, for garnish DIRECTIONS 1. Preheat oven to 375.baking dish with cooking spray. In a large pot of salted, boiling water, cook ziti until al dente. Drain and set aside. 2. Make alfredo: In a large, high-sided skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 30 seconds. Whisk in  flour and cook until the mixture is bubbling and golden, 1 minute more. Slowly pour in half-and-half, whisking constantly. Bring mixture to a simmer and stir in ½ cup Parmesan. Let simmer until the sauce thickens, 2 to 3 minutes, then season with salt and pepper. 3. Stir in marinara, 1 cup mozzarella, fontina, romano, and ricotta, then add pasta and toss until everything is well coated. Transfer to  prepared baking dish. 4. In a small bowl, mix together remaining ½ cup Parmesan and Panko. Sprinkle evenly over top of dish. Bake until golden and bubbly, about 30 minutes.5. Garnish with parsley and serve.    INGREDIENTS 1 lb. spaghetti 1 lb. ground beef 1/3 c. bread crumbs 1/4 c. finely chopped parsley 1/4 c. freshly grated Parmesan, plus more  for serving 1 egg 2 garlic cloves, minced Kosher salt 1/2 tsp. red pepper flakes 2 tbsp. extra-virgin olive oil 1/2 c. onion, finely chopped 1 (28-oz.) can crushed tomatoes 1 bay leaf Freshly ground black pepper DIRECTIONS 1. In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain. 2. In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then  form into 16 balls. 3. In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate. 4.Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes. 5.Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan beore servin. INGREDIENTS 1/4 c. extra-virgin olive oil 1/2 medium onion, minced 4 cloves garlic, thinly sliced 1 (28-oz.) can whole tomatoes 1 tsp. dried oregano Pinch red pepper flakes Kosher salt Freshly ground black pepper 2 large sprigs fresh basil DIRECTIONS 1.In a large, deep skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. 2.Pour in tomatoes and use a wooden spoon to break tomatoes into chunks. Fill tomato can almost halfway with water and swirl to catch any remaining sauce, then add to skillet. Season with oregano, red pepper flakes, salt, and pepper and stir in basil. Bring mixture to simmer. 3.Reduce heat to low and simmer until liquid has reduced slightly, about 20 minutes. Discard basil before serving. INGREDIENTS 1 lb. fetuccine 3 tbsp. butter, divided 1 lb. shrimp, peeled and deveined, tails removed kosher salt Freshly ground black pepper 2 cloves garlic, minced 2 tbsp. all-purpose flour 1 c. heavy cream 1/2 c. whole milk 1 egg yolk 1 c. freshly grated Parmesan, plus more for garnish 1 tbsp. Chopped parsley, for DIRECTIONS 1. Cook fettuccine according to the instructions on box, reserving a cup of pasta water to thicken the sauce, if needed. 2.In a large skillet over medium heat, heat 1 tablespoon butter until melted. Add shrimp, season with salt and pepper and cook until pink and completely opaque, 2 to 3 minutes per side. Remove shrimp from skillet and set aside. 3.Into the pan, add remaining 2 tablespoons butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Whisk in flour and cook until no longer raw, 2 minutes. Stir in heavy cream and milk, then whisk in egg yolk. Bring to a low simmer and whisk in parmesan. When cheese is melted and sauce has thickened slightly, add cooked pasta and shrimp, tossing to combine. Season with salt and pepper. Garnish with more parmesan and parsley.    INGREDIENTS kosher salt 1 lb. bucatini 1/4 lb. thick-cut salami, cut into matchsticks 1 clove garlic, grated 2 c. crushed tomatoes Freshly ground black pepper 12 oz. bocconcini (mini mozzarella balls), torn in half 1/4 c. chopped fresh basil DIRECTIONS 1. Preheat oven to 350°. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente, less 2 minutes. Drain, reserve 1/2 cup pasta water, and return to pot. 2, Meanwhile, in a large cast-iron skillet over medium heat, cook salami until crispy, about 5 minutes. Transfer salami to a small plate and set aside. Cook garlic in remaining oil, about 1 minute. Add crushed tomatoes and season with salt and  pepper; cook for 2 minutes. 3. Add tomato sauce, half the bocconcini, half the salami, and reserved pasta water to pot and mix until combined. Transfer back to skillet and top with remaining bocconcini. Bake until cheese is melty and pasta heated through, 15 minutes. 4. Garnish with remaining salami and basil before serving. Abbygail Montemayor Grade 10 - Benevolence   
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