Grilled Chicken Caesar Pasta Salad
Here’s what you need:
Ingredients:
10 oz Farfalle Pasta (“Bow-Tie” Pasta)
3 Chicken Breasts
3 Tbsp. Olive Oil
Salt, to taste
Pepper, to taste
2 heads Romaine Lettuce, cut in 1-2 inch pieces
1 cup Grape Tomatoes, cut in half
1 cup Croutons
Parmesan, to taste
3/4 cup Caesar Salad Dressing
Instructions:
Boil water, add the pasta and cook according to package instructions. Drain water, and let the pasta chill. Meanwhile, season each of the chicken breasts with 1 Tbsp. olive oil, salt and pepper. Grill for 6-8 minutes on each side. Cut the chicken into bite size pieces. In a large bowl combine pasta, romaine lettuce, tomatoes, croutons, parmesan, and caesar dressing. Toss gently and serve! Enjoy!
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5-Star Pasta Primavera with Giada De Laurentiis | Everyday Italian | Food Network
Filled with gorgeous colorful veggies like zucchini, carrots and peppers, this pasta dish will be your new go-to.
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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 Primavera
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 45 min
Prep: 25 min
Cook: 20 min
Yield: 6 servings
Ingredients
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
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5-Star Pasta Primavera with Giada De Laurentiis | Everyday Italian | Food Network
Bow tie pasta with sundried tomato and pesto recipe
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Ingredients
1 8oz Jar of Sun Dried Tomatoes, packed in olive oil or italian herbs
4 Cloves of Garlic
1 cup of Fresh Basil
2 Tbsp of Balsamic Vinegar
2 Tbsp of Toasted pine Nuts or dry roasted peanuts
About 1 cup of Parmiggiano REgginao
Salt and Pepper to taste
1 pound of Bow Tie Pasta
1 cup of starch cooking water
for the Pesto
1) Place the sun dried tomatoes with the oil in a food processor along with the garlic, pine nuts, balsamic vinegar, basil and salt and pepper. Blend until you have a nice paste and place in a bowl.
2) Stir in the cheese and you are done!
For the Rest of the recipe:
3) Fill a large pot with water and sprinkle in a good amount of salt, bring to a boil.
4) Add your bow ties and cook according to package directions.
5) Right before you are ready to drain, reserve about 1 cup of the starchy cooking water.
6) Place the drained pasta along with the starchy cooking water back in the same pot and add in the sun dried tomato pesto.
7) Stir everything together and adjust the salt and pepper seasoning according to taste. Serve immediately or store in the fridge to be eaten at any time.
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Pesto Pasta in 30 seconds from Yummeo
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Pesto Bow Tie Pasta Recipe. Vegan/Vegetarian/Kosher Hot or Cold
For more simple & delicious recipes visit Yummeo @ yummeo.net
You Need: Bow Tie Pasta, 3 or 4 Garlic Cloves, 1/2 Cup Soy Milk, 1 Cup Pine Nuts, 3 Bunches Basil, Olive Oil
Recipe: 1)Boil Water 2)Add Bow Tie Pasta, Cook it until it tastes right sampling from time to time roughly 12 minutes 3) Spread 1 Cup of pine nuts evenly on a baking tray or aluminum foil 4) Bake @ 400 till golden brown 5) Combine 1 Cup baked pine nuts, 3-4 cloves of garlic in a food processor, mix briefly. 6) Add 3 bunches basil, 1/2 cup soy milk, 3-4 cloves of garlic and mix into a thick sauce 7)Combine the sauce and the strained pasta in a bowl and toss 8) Plate the pasta and microwave for 1-2 minutes 9) Serve it with sprinkled parmesan and crushed red peppers if desired. Tastes Great Cold Too!!
Creamy Pesto Pasta with Shrimp | Pesto Pasta Recipe
Add this carbo-loaded pasta recipe to your lists.
How to make homemade pesto sauce?
Bolognese Pasta
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PESTO PASTA WITH CHERRY TOMATOES
Pesto Pasta with fresh tomatoes, asparagus and feta is such a simple recipe to make! It’s great for any quick weeknight meal or a side dish.
You’ll have dinner on the table in just 15 minutes with this dish! Creamy pesto sauce, salty feta and lots of vegetables all on top of your favorite pasta. This is literally all of my favorite flavors in one bowl!
#pesto #pasta #vegetarian
???? RECIPE HERE:
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