PASTA IN A PAN RECIPE RECIPES
ONE-PAN PASTA WITH CHICKEN SAUSAGE, MUSHROOMS, AND ...
This brilliant pasta dish cuts down on calories and clean up time in the kitchen. By cooking the entire recipe in one pan—including the noodles—the pasta starch thickens the cooking liquid, making a thick, rich sauce without butter or cream. Be sure to use a large, high-sided skillet so you can easily simmer and stir the pasta. We paired our pasta with chicken sausage, mushrooms, red onion, and collard greens, but you can substitute other types of sausage and vegetables. You can also use different shapes of dried pasta such as ziti, fusilli, or even linguine. (Skip the thin spaghetti or angel hair pasta, a thicker noodle works best here.) The whole dish comes together in less than 30 minutes and only needs a sprinkling of crushed red pepper flakes or a little grated Parmesan on top. If that wasn't enough to inspire you to try this dish, we'll give you yet another reason: The recipe (as written) is less than 500 calories a serving, so you can enjoy a hearty pasta dinner and still feel healthy. You can sub kale, turnip greens, spinach, or other leafy greens for the collards.
Provided by Southern Living
Categories Pasta
Total Time 28 minutes
Yield Serves 4 (serving size: 1 1/2 cups)
Number Of Ingredients 11
Steps:
- Heat oil in a large, high-sided skillet over medium-high. Add sausage and mushrooms; cook, stirring often, until browned, about 8 minutes. Add stock and next 5 ingredients; bring to a boil. Cook, stirring constantly, until pasta is al dente and liquid is mostly absorbed, about 15 minutes. Stir in vinegar, and sprinkle with crushed red pepper.
ONE-PAN PASTA WITH HARISSA BOLOGNESE RECIPE - NYT COOKI…
This Bolognese is made from start to finish in one roasting pan — including the pasta, which cooks directly in the sauce. It may seem counterintuitive to chop apart dried manicotti or cannelloni, but there is a method to the madness: It’s nearly impossible to break the dried pasta in half exactly, so you end up with some shards, which become lovely and crisp, and some tubes, which hold the sauce very nicely. The kick and thick consistency of the Tunisian harissa brand Le Phare du Cap Bon is especially nice, but any kind will work — just note that the spice level and texture of the final dish will reflect the harissa you choose. Sprinkle this dish with additional cheese before serving, if you’d like.
Provided by Yotam Ottolenghi
Total Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat oven to 475 degrees Fahrenheit/245 degrees Celsius. Add the first 7 ingredients to a large roasting pan (roasting tin) about 15 by 10 inches/38 by 23 centimeters in size, along with 3 tablespoons oil, 2/3rds Parmesan and Pecorino Romano, 1 3/4 teaspoons salt and plenty of pepper.
- Add the carrot, onion, tomatoes and garlic to a food processor and blitz until finely chopped. Add to the roasting pan and mix to combine. Transfer to the oven and bake until browned on top and sizzling, about 25 minutes. Reduce heat to 375 degrees Fahrenheit/190 degrees Celsius.
- Use a fork to break the meat apart thoroughly, stirring it into the liquid that has been produced. Pour the chicken stock and cream on top, then add the pasta. Stir the pasta into the sauce until thoroughly coated; you want to get all of the pasta wet so it doesn’t burn. Push as much of the pasta under the surface of the sauce as possible (you won’t be able to submerge it all).
- Bake until pasta is tender, about 25 minutes, stirring halfway through cooking.
- Remove from the oven, stir in the 1/4 cup parsley, sprinkle with the remaining Parmesan and Pecorino Romano and drizzle with the remaining oil. Bake until the top is crisp in parts and beginning to brown, about 8 minutes. Sprinkle over some additional parsley and let cool for 10 minutes, so the excess liquid soaks in, before serving.
Nutrition Facts : @context http//schema.org, Calories 1043, UnsaturatedFatContent 37 grams, CarbohydrateContent 45 grams, FatContent 71 grams, FiberContent 4 grams, ProteinContent 56 grams, SaturatedFatContent 28 grams, SodiumContent 1183 milligrams, SugarContent 8 grams, TransFatContent 1 gram
More about "pasta in a pan recipe recipes"
SPAGHETTI VONGOLE RECIPE | JAMIE OLIVER PASTA RECIPES
This delicious Venetian clam pasta started life as peasant food, and has become an Italian classic
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 760 calories per serving
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 760 calories per serving
- Put a pan of water on to boil. While that’s happening, sort through your cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap. If they don’t close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.
- Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking – you'll have to be quick about this, so no mucking about! Put 4 generous lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.
- By now your pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra virgin olive oil. Stir or toss for a further minute or two to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away. No sane Italian would eat this dish without some fresh hunks of bread to mop up the juices. Beautiful!
- PS The first time you make this it will be good, but you might find things don't come together exactly at the right time. But don't worry, this dish is all about confidence and the more you make this, the more you'll find the pasta and clams are ready and perfect at the same time. And then it will be great!
See details
CREAMY ONE-PAN CHICKEN & BROCCOLI PASTA RECIPE | BBC GO…
Who doesn’t love a creamy chicken pasta? If you don’t have broccoli, there are so many alternatives – green beans, halved brussels sprouts or leafy greens
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner
Calories 957 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner
Calories 957 calories per serving
- Stir in the peas and broccoli for the last 4 mins of cooking time, and replace the lid. You might need to increase the heat slightly to get the temperature back up to a simmer. Add a splash more water if the pasta is looking dry. After 4 mins, remove the lid and reduce the heat to low, then stir in the crème fraîche. Taste for seasoning. Remove the pan from the heat and stir through the lemon juice, parmesan and mint leaves. Finish with some extra parmesan, if you like.
See details
SAUSAGE PASTA BAKE RECIPE | JAMIE OLIVER PASTA RECIPES
The beauty of this dish is you can freeze any leftovers, ready for another day when you’re short on time, or aren’t feeling in the mood – it beats takeaways!
From jamieoliver.com
Total Time 1 hours
Calories 599 calories per serving
From jamieoliver.com
Total Time 1 hours
Calories 599 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
- Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
- Pop the sausages out of their skins and break each one into 4 equal pieces. Roll each piece into a ball shape and place in an ovenproof dish. Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until golden and cooked through.
- Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.
- Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes early, so it’s al dente. Drain in a colander and tip into a large baking dish.
- Add the sausage balls, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.
See details
ONE-PAN PASTA WITH HARISSA BOLOGNESE RECIPE - NYT COOKI…
This Bolognese is made from start to finish in one roasting pan — including the pasta, which cooks directly in the sauce. It may seem counterintuitive to chop apart dried manicotti or cannelloni, but there is a method to the madness: It’s nearly impossible to break the dried pasta in half exactly, so you end up with some shards, which become lovely and crisp, and some tubes, which hold the sauce very nicely. The kick and thick consistency of the Tunisian harissa brand Le Phare du Cap Bon is especially nice, but any kind will work — just note that the spice level and texture of the final dish will reflect the harissa you choose. Sprinkle this dish with additional cheese before serving, if you’d like.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Calories 1043 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Calories 1043 per serving
- Remove from the oven, stir in the 1/4 cup parsley, sprinkle with the remaining Parmesan and Pecorino Romano and drizzle with the remaining oil. Bake until the top is crisp in parts and beginning to brown, about 8 minutes. Sprinkle over some additional parsley and let cool for 10 minutes, so the excess liquid soaks in, before serving.
See details
SPAGHETTI VONGOLE RECIPE | JAMIE OLIVER PASTA RECIPES
This delicious Venetian clam pasta started life as peasant food, and has become an Italian classic
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 760 calories per serving
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 760 calories per serving
- Put a pan of water on to boil. While that’s happening, sort through your cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap. If they don’t close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.
- Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking – you'll have to be quick about this, so no mucking about! Put 4 generous lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.
- By now your pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra virgin olive oil. Stir or toss for a further minute or two to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away. No sane Italian would eat this dish without some fresh hunks of bread to mop up the juices. Beautiful!
- PS The first time you make this it will be good, but you might find things don't come together exactly at the right time. But don't worry, this dish is all about confidence and the more you make this, the more you'll find the pasta and clams are ready and perfect at the same time. And then it will be great!
See details
CREAMY ONE-PAN CHICKEN & BROCCOLI PASTA RECIPE | BBC GO…
Who doesn’t love a creamy chicken pasta? If you don’t have broccoli, there are so many alternatives – green beans, halved brussels sprouts or leafy greens
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner
Calories 957 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner
Calories 957 calories per serving
- Stir in the peas and broccoli for the last 4 mins of cooking time, and replace the lid. You might need to increase the heat slightly to get the temperature back up to a simmer. Add a splash more water if the pasta is looking dry. After 4 mins, remove the lid and reduce the heat to low, then stir in the crème fraîche. Taste for seasoning. Remove the pan from the heat and stir through the lemon juice, parmesan and mint leaves. Finish with some extra parmesan, if you like.
See details
SAUSAGE PASTA BAKE RECIPE | JAMIE OLIVER PASTA RECIPES
The beauty of this dish is you can freeze any leftovers, ready for another day when you’re short on time, or aren’t feeling in the mood – it beats takeaways!
From jamieoliver.com
Total Time 1 hours
Calories 599 calories per serving
From jamieoliver.com
Total Time 1 hours
Calories 599 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
- Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
- Pop the sausages out of their skins and break each one into 4 equal pieces. Roll each piece into a ball shape and place in an ovenproof dish. Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until golden and cooked through.
- Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.
- Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes early, so it’s al dente. Drain in a colander and tip into a large baking dish.
- Add the sausage balls, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.
See details
CREAMY ITALIAN SAUSAGE ONE-PAN PASTA RECIPE - FOOD NETW…
From foodnetwork.com
Reviews 4.7
Total Time 50 minutes
Category main-dish
Reviews 4.7
Total Time 50 minutes
Category main-dish
- Remove from the heat and stir in the mozzarella and mascarpone. Taste and add more seasoning if necessary. Serve with shaved Parmesan and torn basil leaves.
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PAN GRAVY RECIPE - BETTYCROCKER.COM - RECIPES …
Rich and smooth gravy made from the beef drippings and Progresso™ broth—perfect to enhance the flavor of any dish!
From bettycrocker.com
Reviews 5
Total Time 1 hours 5 minutes
Calories 15 per serving
From bettycrocker.com
Reviews 5
Total Time 1 hours 5 minutes
Calories 15 per serving
- Cook over low heat, stirring constantly, until mixture has thickened; remove from heat. Gradually stir in reserved drippings plus enough broth or water to equal 1 cup. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops browning sauce for darker color. Stir in salt and pepper.
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PAN SEARED LEMON TILAPIA WITH PARMESAN PASTA RECIPE ...
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From allrecipes.com
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ONE-PAN PASTA RECIPE - MARTHA STEWART
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From marthastewart.com
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ONE PAN ORECCHIETTE PASTA - ALLRECIPES
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ONE PAN CHEESY SMOKED SAUSAGE PASTA RECIPE ...
Jan 27, 2022 · Ingredients for Smoked Sausage Pasta. Smoked Turkey Sausage – Any smoked sausage will work, like beef or pork or a kielbasa. Diced Onion – To add flavor with the sausage. Minced …
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MOST POPULAR PASTA RECIPES | MARTHA STEWART
May 24, 2021 · One of our most popular recipes of all time is a pasta recipe that cooks the noodles in one skillet with cherry tomatoes, garlic, basil, and grated Parmesan cheese. The noodles release …
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MOST POPULAR PASTA RECIPES | MARTHA STEWART
May 24, 2021 · One of our most popular recipes of all time is a pasta recipe that cooks the noodles in one skillet with cherry tomatoes, garlic, basil, and grated Parmesan cheese. The noodles release …
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EASY BACON CARBONARA PASTA RECIPE - MY GORGEOUS RECIPES
Mar 29, 2020 · Cook the pasta according to the packet instructions, reserve a ladleful of the water the pasta was cooked in, then drain the rest. Note! Never rinse the cooked pasta! This does not apply to this special recipe only, but any pasta recipe you make. The starch on the pasta …
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From mygorgeousrecipes.com
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25+ HIGH-PROTEIN PASTA RECIPES - EATINGWELL
Jul 30, 2020 · These high-protein pasta recipes are a delicious choice for tonight's dinner. We pack at least 15 grams of protein per serving in these recipes thanks to ingredients like chicken and shrimp. Recipes like Linguine with Creamy Mushroom Sauce and One-Pan Chicken Parmesan Pasta …
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15 TRADITIONAL ITALIAN PASTA RECIPES - AUTHENTIC ITALIAN ...
Jul 20, 2021 · You will find some great Roman pasta recipes, skinny Italian pasta recipes, Italian Neapolitan pasta recipe, Italian sausage, and zucchini pasta recipe, and so! Italian cuisine is based on simplicity and freshness. These traditional Italian pasta recipes …
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ONE PAN BACON RANCH GARLIC PARMESAN PASTA - THE SALTY ...
Jan 08, 2018 · One Pan Bacon Ranch Garlic Parmesan Pasta is an easy and satisfying one pot pasta meal that the whole family will love! Creamy garlic parmesan spaghetti is loaded up with …
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Once the water's come back to the boil, let the pasta cook for 2 minutes then turn off the heat, cover the pan with a tea-towel (thin one, not the fat-waffled variety) and clamp with a tight-fitting lid. Let the pasta …
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