Farfalle Fagioli Y Fungi Recipes

Farfalle Fagioli Y Fungi

Ingredients of Farfalle Fagioli Y Fungi

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Medium bow pasta 4 cups 1 L

Can of romano (or pinto) beans,rinsed and drained 19 oz. 540 mL

Olive (or cooking) oil 1 tbsp. 15 mL

Sliced fresh brown (or white) mushrooms 3 cups 750 mL

Olive (or cooking) oil 2 tsp. 10 mL

Diced red pepper 1 cup 250 mL

Chopped onion 1 cup 250 mL

Garlic clove,minced 1 1

Can of diced tomatoes (with juice) 19 oz. 540 mL

Half-and-half cream 1/2 cup 125 mL

Grated Parmesan cheese 1/3 cup 75 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

How to Farfalle Fagioli Y Fungi

Combine water and salt in Ducth oven. Bring to a boil. Add pasta. Boil, uncovered, for 10 minutes, stirring occasionally. Add bean. Stir. Cook, uncovered, for about 2 minutes until pasta is tender but firm. Drain. Return to same pot. Cover to keep warm.

Heat first amount of olive oil in ;arge saucepan on medium. Add mushrooms. Cook, uncovered, for 5 to 10 minutes, stirring often, until mushrooms are browned. Add to pasta mixture.

Reduce heat to medium. Heat second amount of olive oil in same pan. Add next 3 ingredients. Cook, uncovered,for 5 to 10 minutes, stirring occasionally, until onion is softened.

Add remaining 5 ingredients. Cook, uncovered, for about 5 minutes, stirring occasionally, to blend flavours. Carefully process with hand blender or in blend until smooth (see note) .Add to pasta mixture. Toss gently. Makes about 8 cups (2 L).

Note : Before processing hot liquid, check operating instructions for your blender.

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Bean-Stuffed Shells Recipes

Bean-Stuffed Shells

Ingredients of Bean-Stuffed Shells

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Jumbo shell pasta 24 24

Tomato pasta sauce 2 cups 500 mL

Half-and-half cream 1/2 cup 125 mL

Fresh spinach leaves,lightly packed 4 cups 1 L

Can of navy beans,rinsed and drained 19 oz. 540 mL

Ricotta cheese 1 cup 250 mL

Basil pesto 1 tbsp. 15 mL

Grated lemon zest 1 1/2 tsp. 7 mL

Garlic powder 1/2 tsp. 2 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

Grated Parmesan cheese 1 cup 250 mL

How to Bean-Stuffed Shells

Combine water and salt in Dutch oven. Bring to a boil. Add pasta shells. Boil, uncovered, for 10 to 12 minutes, stirring occasionally, until tender but firm. Drain.

Combine pasta sauce and cream in small bowl. Spread 1 cup (250 mL) sauce mixture in bottom of greased 9 x 13 inch (22 x 33 cm) baking dish.

Put next 8 ingredient into food processor. Pulse with on/off motion until smooth. Spoon into large resealable freezer bag with piece snipped off corner. Pipe into pasta shells. Arrange in single layer over sauce mixture. Pour remaining sauce mixture over top.

Sprinkle with Parmesan cheese. Bake, covered, in 350 F (175 C) oven for 20 minutes until heated through and cheese is bubbling. Bake, uncovered for another 20 minutes until cheese is browned. Makes 24 stuffed shells. Serves 4.

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Nutty Edamame Shells Recipes

Nutty Edamame Shells

Ingredients of Nutty Edamame Shells

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Small shell pasta 3 cups 750 mL

Frozen shelled edamame (soybeans) 2 cups 500 mL

Cooking oil 1 tsp. 5 mL

Chopped onion 1 cup 250 mL

Vegetable broth 2 cups 500 mL

Thai peanut sauce 1/4 tsp. 1 mL

Salt 1/4 tsp. 1 mL

Pepper, just a pinch

Frozen Oriental mixed vegetables 2 cups 500 mL

Water 1 tbsp. 15 mL

Cornstarch 2 tsp. 10 mL

How to Nutty Edamame Shells

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 6 minutes, stirring occasionally. Add edamame. Cook, uncovered, for 5 to 8 minutes, stirring occasionally, until pasta is tender but firm. Drain. Return to same pot. Cover to keep warm.

Heat cooking oil in large frying pan on medium. Add onion. Cook for 5 to 10 minutes, stirring often softened.

Add next 4 ingredient. Stir. Bring to a boil. Simmer for 5 minutes to blend flavours.

Add vegetables. Heat and stir small cup. Add to vegetavle mixture. Heat and stir for 1 to 2 minutes until bubbling and thickened. Add to pasta mixture. Toss. Makes about 8 cups (2 L). Serves 4.

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Basil Garlic Spaghetti Recipes

Basil Garlic Spaghetti

Ingredients of Basil Garlic Spaghetti

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Spaghetti 12 oz. 340 g

Cherry tomatoes 3 cups 750 mL

Kalamata olives 1/4 cup 60 mL

Garlic cloves, coarsely chopped 6 6

Salt 1/2 tsp. 2 mL

Coarsely ground pepper 1/2 tsp. 2 mL

Olive oil 2 tbsp 30 mL

Bocconcini or mozzarela, cut up (See Note) 8 oz 225 g

Chopped fresh basil 1/4 cup 60 mL

How to Basil Garlic Spaghetti

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. oil, uncovered, for 10 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot. Cover to keep warm.

Cobine next 5 ingredient in ungreased 9 x 13 inch (22 x 33 cm) baking dish.

Drizzle with olive oil. Toss. Bake, uncovered, in 425 F (220 C) oven for about 15 minutes, stirring occasionally, until garlic is softened.

Add bocconcini, basil and pasta to tomato mixture. Toss. Transfer to serving bowl. Makes about 7 1/2 cups (1.9 L).

Note : Bocconcini is fresh mozzarella cheese.

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