PASTA RIBBONS RECIPES
PASTA RECIPES | BBC GOOD FOOD
Delicious pasta dishes from classic spaghetti Bolognese to lasagne and linguine. Find the perfect pasta recipe for midweek meals as well as easy pasta dishes you can rustle up using your storecupboard.
Provided by Good Food team
Number Of Ingredients 1
HOT-SMOKED SALMON PASTA | SALMON RECIPES | JAMIE OLIVER ...
Total Time 12 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Use a speed-peeler to strip the top tender half of the asparagus stalks into ribbons.
- Finely slice the remaining stalks, discarding the woody ends.
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat.
- Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready.
- Finely grate half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of reserved cooking water and the cre`me frai^che.
- Add the asparagus ribbons, toss again, then season to perfection with sea salt and black pepper. Serve with lemon wedges, for squeezing over.
Nutrition Facts : Calories 435 calories, FatContent 11.1 g fat, SaturatedFatContent 4 g saturated fat, ProteinContent 28.1 g protein, CarbohydrateContent 59.3 g carbohydrate, SugarContent 5.8 g sugar, SodiumContent 1.4 g salt, FiberContent 2.2 g fibre
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From foodnetwork.com
Reviews 4.5
Total Time 40 minutes
Category main-dish
Cuisine italian
Calories 490 per serving
Reviews 4.5
Total Time 40 minutes
Category main-dish
Cuisine italian
Calories 490 per serving
- In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.
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Reviews 4
Total Time 30 minutes
Calories 407 per serving
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Reviews 4
Total Time 30 minutes
Calories 407 per serving
- Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.
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Zucchini, not pasta, is the star of the show in this easy weeknight dish from Mark Bittman. Six zucchinis, two tomatoes and one onion for a half pound of pasta make this a vegetable-rich tangle that makes worthy use of your farmers' market haul.
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Reviews 4
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Reviews 4
Total Time 30 minutes
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From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine italian, mediterranean
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine italian, mediterranean
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