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How To make Farfalle with Zucchini, Yellow Squash and Mint
12 ounces farfalle (butterfly-shaped pasta; also
-- called bow ties) 1 tablespoon extra-virgin olive oil or unsalted butter
1 scallion
trimmed, thinly
:
sliced 1/2 garlic clove finely chopped
2 small zucchini :
scrubbed, trimmed,
very thinly sliced 1 small yellow squash :
scrubbed, trimmed,
-- very thinly sliced 1/4 cup chopped fresh basil leaves
1 tablespoon minced fresh mint leaves
1 tablespoon grated parmigiano-reggiano or pecorino plus
more for :
romano topping
Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 10 to 12 minutes. Before draining, ladle out 1/ 2 cup of the boiling cooking water and reserve.
Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion a nd garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash an d cook, stirring, over medium-low heat just until wilted, about 3 minutes.
Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese. Spoon onto plates, and serve with a light sprinkling of cheese over each serving.
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AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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Cooking with Carmelina Orecchiette with Sauteed Cannellini Beans and Zucchini
Carmelina 'e...San Marzano® Italian Datterini and Carmelina Brands® Italian Cannellini Beans are sautéed with onion, garlic and zucchini, and then tossed with Orecchiette pasta. A simple and delicious Mediterranean inspired dish. Perfect for Meatless Mondays or Wine Wednesdays!
COMMENT WITH YOUR RECIPE TIPS AND QUESTIONS
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INGREDIENTS
4 tablespoons - Olive oil
1/2 each - Brown onion, finely chopped
3 each - Garlic cloves, finely chopped
2 each - Zucchini (medium), 1/2-inch cubes
2, 14.28 oz cans - Carmelina Brands® Italian Cannellini Beans, rinsed and drained
2, 14.28 oz cansCarmelina 'e... San Marzano® Italian Datterini (Petite Peeled Date Tomatoes) in Puree
To taste - Salt and black pepper
12 ounces (dry) - Orecchiette Pasta, cooked al dente
Garnish - Parmesan cheese (shaved)
1 tablespoon - Fresh basil, chiffonade
DIRECTIONS
In a large saucepan, heat oil over medium heat. Add onions and garlic, and sauté until translucent; about 5 to 7 minutes. Add zucchini and continue to cook for an additional 5 minutes, stirring occasionally. Add Carmelina Brands® Italian Cannellini Beans and carefully stir in the Carmelina ‘e…San Marzano® Italian Datterini (Petite Peeled Date Tomatoes) in Puree. Bring sauce to a boil, and then reduce down to a simmer. Season to taste with salt and pepper. Continue to cook on low heat for about 10 minutes. Check seasonings. Toss the sauce with cooked Orrechiete pasta, garnish with Parmesan cheese and basil, and serve. Mangia bene!
Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.
COMMENT WITH YOUR RECIPE TIPS AND QUESTIONS
Farfalle Turkey Bolognese
The beauty of a bolognese sauce is that it's thick and hearty, relying less on the tomato like a marinara, and more on meat and vegetables. I've leaned up the dish by using a lean ground turkey, while still infusing lots of traditional Italian flavor. Combine it with a pretty farfalle (bowtie) pasta, fresh basil and salty pecorino romano cheese for a delicious and filling meal. Enjoy!
Pumpkin Risotto
Hello lovely peoples of YouTubes! Here I have another Christmas present for you, my Pumpkin Risotto. This year I'm going veggie for Christmas, so if you're not eating the meat there's no need to be beat! We can all enjoying it all together!
** For a Parmesan vegetarian alternative visit bookhams.com/pages/twineham-information-page **
Part two of Gennaro's Christmas dinner is inspired by the Christmas menu at Jamie's Italian Harrogate.
Bless you all, I love you all!
G
xxx
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