Time 1h25m Yield 8 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil; cook ziti at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl. Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside. Chop trimmed asparagus into 1/4-inch slices, separating stems and tips. Heat oil in a pan over medium-high heat. Add onion and saute for 5 minutes. Stir in asparagus stems; cook for another 3 minutes. Add bell pepper and cook, 2 to 3 minutes. Add asparagus tips and cook, 2 to 3 minutes. Spread 1 cup tomato sauce on the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta mixture and smooth into an even layer. Sprinkle 1/2 of the vegetables on top. Top with 1/2 cup mozzarella cheese. Add remaining pasta in an even layer, followed by remaining vegetables. Cover with remaining tomato sauce. Sprinkle with remaining mozzarella cheese. Bake, uncovered, on the middle rack of the preheated oven for 30 minutes. Move to the top rack and continue to bake until cheese is melted and bubbly, about 5 minutes more. Let stand for 5 to 10 minutes before serving.
Time 25m Yield 4 servings Number Of Ingredients 11 Steps:
Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes. Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus. Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.
Time 20m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Cook pasta according to package instructions. Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more. Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.
Time 1h Yield 6 Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish. Bring a large pot of lightly salted water to a boil; cook gemelli at a boil until flexible but still firm to the bite, about 6 minutes. Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and stir for 2 minutes. Add asparagus and mushrooms and continue to cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes. Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally. Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl. Melt butter in the same skillet. Add flour and cook, stirring constantly, until the mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone cheese until melted. Pour the cheese sauce over the pasta and vegetables and stir to combine. Pour into the prepared baking dish. Taste and adjust seasonings. Toss remaining Parmigiano-Reggiano with bread crumbs and sprinkle over the casserole. Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.
Time 40m Number Of Ingredients 5 Steps:
To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside. Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth. Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.
Time 12m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 350 degree F. Clean the asparagus and trim off the woody ends if necessary. Place asparagus in a steamer (or in a pan of lightly salted water) and steam/cook for 8 minutes. Be sure not to over cook and make asparagus limpy. Place asparagus in a buttered, oven tolerant dish or pan. Season with pinch of salt and black pepper. Drizzle extra virgin olive oil over the top and sprinkle with Parmigiano Reggiano. Bake in preheated oven for about 6-7 minutes until golden brown. Enjoy– mmmmmmm.
Time 50m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Wash Asparagus. Remove any tough stalks and cut into short lengths. You may want to split the length in half. Melt about 3 tbs of butter in pan and cook the asparagus over a low heat for about 20 min. Every so often, add a little chicken stock to keep it moist. When the asparagus is done, season to taste. While the asparagus is cooking, process the ricotta cheese with the oil. Cook the pasta for half the time stated on the package. Drain and immediately toss in the remaining butter and half the Parmesan. Butter a deep oven dish. Make a thin layer of pasta, then one of asparagus, then one of pasta again and then one of ricotta. Repeat, finishing with the layer of pasta. Beat together the eggs and the remaining cheese and pour over the top. Sprinkle with black pepper. Bake in a medium oven, 350 degrees for 20 minutes.
Time 21m Yield 4 servings Number Of Ingredients 10 Steps:
Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.
Time 55m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the oven to 400 degrees F. While the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up the olive oil and saute the eggplant, sun-dried tomatoes, olives, chile peppers, if using, and garlic, for a few minutes. Add the tomato puree and salt. Let the sauce cook for approximately 10 minutes on medium heat. Drain the rigatoni; add the pasta to the saucepan, sprinkle with some Parmigiano and cook for another 30 seconds. Then place 1/2 the rigatoni in a baking dish, adding a layer of 1/2 the mozzarella, 1/2 the scamorza and another sprinkle of Parmigiano cheese over the pasta. Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown.
Time 30m Yield 2 servings Number Of Ingredients 10 Steps:
Bring water to boil in covered pot for the pasta. Wash the asparagus, then trim by breaking at the point where the tough, woody part of the stem meets the tender part. Cut into 1-inch pieces, and steam over hot water for 3 to 7 minutes. Whisk the yogurt and sour cream with the mustard and the nutmeg, and blend a little of this mixture with the cornstarch to make a paste. Then, return cornstarch mixture to sour-cream yogurt. Cook pasta according to package directions. Drain pasta and asparagus, and combine with yogurt-sour cream mixture. Cook over medium heat until mixture is just heated through. Coarsely grate cheese, and add to the pasta-asparagus mixture. Season with salt and pepper.
Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
Fold the gim in half and, with very sharp kitchen shears or a chef’s knife, slice into thin strips. Set aside for serving. In a large pot, combine 1 dasima square with 8 cups cold tap water. Bring the water to a boil and season with the kosher salt. Tumble in the pasta and cook for half the time the package tells you is al dente. Reserve 1 cup of the pasta water. Drain the pasta, then add it back to the pot. (Discard the dasima.) Add the remaining dasima square, cream, red onion, garlic, black pepper and reserved pasta water to the pasta. Bring to a boil over high heat, then immediately reduce the heat to a gentle simmer. Stirring occasionally, cook the pasta until the onion-infused cream has thickened significantly, thinly coating the noodles, 4 to 5 minutes. Turn off the heat. Add the vinegar and asparagus, and stir to combine for 1 minute. The residual heat from the pasta will gently cook the asparagus to tender-crisp. Stir in the sesame oil and season with more black pepper, if desired. Divide the pasta among serving dishes, discarding the dasima, and shower with the reserved gim and sprinkle with flaky sea salt. Serve immediately, before the gim wilts and turns soggy.
Time 1h Yield 4 serving(s) Number Of Ingredients 18 Steps:
Preheat the oven to 450°F. Spray a 9x13 pan with cooking spray. Heat a large pot of water to boil. Add asparagus and cook 2 minutes, remove with a slotted spoon and run under cold water to stop cooking process, drain well. Add fettuccine to boiling water and cook until al dente, about 10 minutes. While fettuccine is cooking, heat oil in a skillet, add scallions and saute 1 minute. Add asparagus, saute 1 minute. Remove from heat and add half the zest, lemon juice, thyme, salt, pepper; mix well; set aside. In a saucepan melt butter, add flour and mix well. Whisk in milk and stir until boiling, lower heat and cook until thickened. Remove from heat and stir in mascapone, remaining zest and 1/2 cup parmigiano-reggiano, whisking until smooth. Season with allspice, cayenne, salt and pepper. Mix remaining cheese, breadcrumbs, salt, pepper in a small bowl. For assembly:. Drain the cooked fettucine and return to pot. Stir in asparagus mixture, cheese sauce, toasted nuts and mix well. Pour into prepared pan, top with breadcrumb mixture. Bake uncovered 15-20 minutes until bubbling and golden; serve.
Time 30m Yield 4 Number Of Ingredients 5 Steps:
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain. Meanwhile, cook diced bacon in a pan over medium-high heat, stirring frequently, until nice and crispy, 7 to 10 minutes. Remove bacon with a slotted spoon and drain on paper towels. Remove and discard all but 1 tablespoon grease from the pan. Saute asparagus in the bacon grease over medium heat until crisp-tender, about 10 minutes; try to avoid overcooking it. Remove asparagus to a bowl. Add wine and give the bottom of a pan a good stir to scrape off any brown bits. Let boil until reduced by about 1/2, about 3 minutes, adding more wine if desired. Add drained pasta, asparagus, bacon, and 1/2 of the Parmesan cheese; toss to coat. Sprinkle remaining Parmesan over top.
Time 25m Yield 6-8 servings. Number Of Ingredients 12 Steps:
In a large skillet, melt butter with oil over medium heat. Add garlic; cook and stir for 3 minutes. Stir in the asparagus. Cover and cook for 1 minute. Add the mushrooms, ham, basil, oregano and rosemary. Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally., Stir in the tomatoes, salt and pepper. Cook 3 minutes longer or until heated through. , Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add asparagus mixture and toss. Sprinkle with Parmesan cheese.
Time 25m Number Of Ingredients 7 Steps:
Heat oven to 200C/fan 180C/gas 6. Boil the pasta in salted water. Put the asparagus into a roasting tin, then toss with the oil and pancetta. Roast for 10 mins until the pancetta starts to crisp up, stir in the tomatoes, then cook for 5 mins more. Drain the pasta, then add to the roasting tin along with the torn basil leaves and seasoning. Stir well until everything is glistening, then serve in bowls, scattered with grated Parmesan.
More about “baked pasta with asparagus pasta al forno con asparagi recipes”
Time 15m Yield 8-10 servings. Number Of Ingredients 8 Steps:
Cook asparagus in a small amount of water until crisp-tender, about 4 minutes. Rinse in cold water; drain and cool. Place asparagus in a large bowl; add pasta, onion, cucumber, carrots and radishes. , Combine salad dressing and Parmesan cheese; pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours.
