Best Bonnies Pasta La Fresca Recipes

Noodles & Co. Pasta Fresca image

Provided by Chef Jerrysbear2

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons extra virgin olive oil
2 1/2 cups pre-cooked farfalle pasta
1/4 cup cubed roma tomato
1 tablespoon diced red onion
2 dashes kosher salt, and
cracked pepper
1 ounce baby fresh spinach
1/4 cup fresh garlic
2 teaspoons kosher salt
1/4 cup balsamic vinegar
1/4 cup sweet white wine
1 cup extra virgin olive oil

Steps:

Sauté Instructions:
In a very hot sauté pan, add: extra virgin olive oil, pre-cooked farfalle (bow-tie pasta), roma tomatoes, diced red onions, kosher salt & cracked pepper.
Sear noodles, stirring occasionally until steaming hot.
Add: baby fresh spinach, 1 oz. fresca sauce.
Toss to combine, serve with freshly shaved parmesan cheese.
FRESCA SAUCE: (for 15 servings) 1/4 cup fresh garlic, 2 teaspoons kosher salt, 1/4 cup balsamic vinegar, 1/4 cup sweet white wine, 1 cup extra virgin olive oil.

Pasta Fresca image

Provided by Missy Wombat

Categories Healthy

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 cups tomatoes, chopped ripe
8 basil leaves, large
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
salt & freshly ground black pepper
1 lb fusilli
1/2 lb mozzarella cheese, fresh and cut into 1/2 inch cubes

Steps:

Put a large pot of water on the boil for the pasta.
Put aside 1 cup of the tomatoes and a couple of basil leaves.
Puree the rest of the tomatoes, basil, garlic and olive oil in a blender until smooth.
Season.
When the pasta water is boiling, stir in the pasta and cook until al dente[approx 10 minutes].
In the meantime cut the reserved basil into thin strips.
Drain the cooked pasta and toss it immediately with the mozzarella.
Add the sauce and mix well.
Top with the reserved tomatoes and basil.
Serve immediately.

BONNIE'S PASTA LA FRESCA image

Provided by BonniE ! @ReikiHealsTheSoul

Categories Pasta

Number Of Ingredients 9

½ pkg (8 ounces) cooked linguine (i use organic)
3 tablespoons butter
4 large cloves garlic, peeled and smashed
3 tablespoons chicken broth, made from better bouillon soup base
¼ to ½ cup chopped fresh basil (or 1 ½ teaspoons dried leaf basil)
2 large roma tomatoes
kosher salt and black coarse ground pepper to taste
½ cup fresh grated parmesan cheese (not from the jar!)
green onions and grape tomatoes for garnish

Steps:

Bring salted water to a rolling boil, prepare linguine according to package directions. Do not overcook. Drain, and set aside and keep hot.
Meanwhile, slice tomatoes in half lengthwise, and cut each half into ¼ inch slices.
Melt 3 tablespoons salted butter in a large skillet
Add smashed garlic, cook one minute, but don't brown it.
Add chicken broth, bring to boil for a couple of minutes, stirring let it start to thicken slightly. Then stir in the basil and add the tomatoes.
Cook for one minute and then add the hot drained linguine.
You are almost there....gently toss.......
Add the fresh grated Parmesan cheese, salt and pepper. Gently toss and serve on plates garnished with the green onions and grape tomatoes. Enjoy!