SPRING GREEN SPAGHETTI CARBONARA RECIPE | INA GARTEN ...
In 2018, I was working on a cookbook that I knew would be published in October 2020, one month before a contentious election. I thought, no matter what side of the political aisle you were on, you were going to be seriously stressed. (Little did I know that there would also be a global pandemic.) That’s when I decided to make the cookbook all about comfort food. I wanted to include recipes for classics like tomato soup and grilled cheese sandwiches but to make them fresher, more delicious and easier to prepare. That’s why I called my cookbook Modern Comfort Food. This Spring Green Spaghetti Carbonara is the essence of that idea. Classic pasta carbonara is made with lots of eggs, cheese and pancetta. It’s delicious but it’s also pretty rich. I lightened it up by adding fresh spring vegetables like snow peas, asparagus and English peas plus lots of scallions and chives. I also find that the classic dish doesn’t have that “edge” that I like — a vinegary or tart flavor that really makes all the other ingredients pop — so I added the zest and juice of a whole lemon. Don’t worry; I kept all the pancetta and lots of freshly grated Parmesan cheese! This is a delicious dinner: a classic Italian dish, updated, and so comforting on a cold night!
Provided by Ina Garten
Categories main-dish
Total Time 30 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
- Meanwhile, heat the oil in a medium (10- to 11-inch) sauté pan over medium heat, add the pancetta and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
- While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt and serve hot sprinkled with extra chives and Parmesan.
JAMIE OLIVER'S 15-MINUTE SPICY CHICKEN NOODLE RECIPE ...
This Asian-inspired chicken noodle dish from Jamie Oliver's 15-Minute Meals cookbook is a perfect midweek crowd-pleaser. The freshness and crunch of the salad and noodles is a perfect complement to the richly spiced chicken in this speedy supper dish.
Provided by Jamie Oliver
Yield Serves 4
Number Of Ingredients 1
Steps:
Ingredients out • Kettle boiled • Large frying pan, high heat • Medium frying pan, medium heat • Liquidizer
START COOKING
In a bowl, fully submerge the noodles in boiling water • On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the five-spice • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the large frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until nicely charred and cooked through • Drain the noodles and toss with 1 tablespoon of sesame oil on a big serving platter • Put ¼ of the noodles into the medium frying pan, tossing regularly until nice and crunchy.
Remove the watermelon skin, cut the flesh into erratic chunks and add to the platter • Trim the lettuces and cut into small wedges, halve the radishes, finely slice the top leafy half of the mint and most of the top leafy half of the coriander, and scatter over the platter • Put the coriander stalks into the liquidizer with the soy and fish sauces, chilli, peeled ginger, trimmed spring onions, a splash of water, 1 tablespoon of sesame oil and the lime juice • Squash in the unpeeled garlic through a garlic crusher, then whiz until smooth.
Drain away any excess fat from the chicken pan, put back on the heat, drizzle with the sweet chilli sauce and toss with the sesame seeds • Pour the dressing over the salad and toss gently with clean fingers until well coated, then break over the crispy noodles • Transfer the chicken to a board and serve with an extra sprinkling of coriander leaves.
694 calories per serving.
Taken from Jamie’s 15-Minute Meals eBook, published by Michael Joseph. Recipe © Jamie Oliver 2012. Photos © Jamie Oliver Enterprises Limited 2012, by David Loftus.
More about "penguin frozen meals recipes"
BASIC TOMATO SAUCE | JAMIE OLIVER TOMATO SAUCE RECIPES
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 115 calories per serving
- Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
- Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter – by leaving the tomatoes whole and letting the mixture cook slowly you’ll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don’t bother.) Bring to the boil and simmer gently for 1 hour.
- Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce.
- Pick the basil or marjoram and roughly chop, then add to the pan.
- Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.
CHICKEN POT PIE SOUP RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 35 minutes
Category main-dish
- With star-shaped or fluted round cookie cutters, cut 12 stars or rounds of pastry and place them on the prepared sheet pan. Brush the tops with the egg wash, sprinkle with salt and pepper and bake for 8 to 10 minutes, until puffed and golden brown.
JAMIE OLIVER'S 15-MINUTE SPICY CHICKEN NOODLE RECIPE ...
From thehappyfoodie.co.uk
Ingredients out • Kettle boiled • Large frying pan, high heat • Medium frying pan, medium heat • Liquidizer
START COOKING
In a bowl, fully submerge the noodles in boiling water • On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the five-spice • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the large frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until nicely charred and cooked through • Drain the noodles and toss with 1 tablespoon of sesame oil on a big serving platter • Put ¼ of the noodles into the medium frying pan, tossing regularly until nice and crunchy.
Remove the watermelon skin, cut the flesh into erratic chunks and add to the platter • Trim the lettuces and cut into small wedges, halve the radishes, finely slice the top leafy half of the mint and most of the top leafy half of the coriander, and scatter over the platter • Put the coriander stalks into the liquidizer with the soy and fish sauces, chilli, peeled ginger, trimmed spring onions, a splash of water, 1 tablespoon of sesame oil and the lime juice • Squash in the unpeeled garlic through a garlic crusher, then whiz until smooth.
Drain away any excess fat from the chicken pan, put back on the heat, drizzle with the sweet chilli sauce and toss with the sesame seeds • Pour the dressing over the salad and toss gently with clean fingers until well coated, then break over the crispy noodles • Transfer the chicken to a board and serve with an extra sprinkling of coriander leaves.
694 calories per serving.
Taken from Jamie’s 15-Minute Meals eBook, published by Michael Joseph. Recipe © Jamie Oliver 2012. Photos © Jamie Oliver Enterprises Limited 2012, by David Loftus.
BASIC TOMATO SAUCE | JAMIE OLIVER TOMATO SAUCE RECIPES
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 115 calories per serving
- Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
- Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter – by leaving the tomatoes whole and letting the mixture cook slowly you’ll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don’t bother.) Bring to the boil and simmer gently for 1 hour.
- Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce.
- Pick the basil or marjoram and roughly chop, then add to the pan.
- Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.
CHICKEN POT PIE SOUP RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 35 minutes
Category main-dish
- With star-shaped or fluted round cookie cutters, cut 12 stars or rounds of pastry and place them on the prepared sheet pan. Brush the tops with the egg wash, sprinkle with salt and pepper and bake for 8 to 10 minutes, until puffed and golden brown.
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