Best Creamy Blt Pasta Rachael Ray Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED PUMPKIN AND CREAM PASTA



Baked Pumpkin and Cream Pasta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h5m

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds pumpkin or butternut squash, diced or sliced
Olive oil cooking spray
Salt and pepper
Freshly grated nutmeg
1 cup chicken stock
3/4 cup heavy cream
1 cup grated Parmigiano-Reggiano
2 tablespoons EVOO
2 cloves garlic, chopped
1 bundle Tuscan kale, chard or dandelion greens, stemmed and thinly sliced
1 pound penne or fusilli

Steps:

  • Preheat oven to 400 degrees F. Arrange the squash on a baking sheet and spray with olive oil spray, season with salt, pepper and nutmeg, and roast to tender, 30 minutes. Puree in a food processor with the stock (or mash with the stock.
  • Simmer the puree with the cream to thicken a bit; add half the cheese.
  • In a skillet heat EVOO, 2 turns of the pan, over medium heat. Add the garlic and stir for 1 to 2 minutes. Add the kale and wilt.
  • Cook the pasta to al dente and save a small ladleful of starchy cooking water just before draining. Toss the pasta with the puree, greens and starchy water; transfer to baking dish and top with more cheese. Cool and store.
  • Bring the pasta to room temperature to bake. Preheat the oven to 400 degrees F. Bake until brown and bubbly on top, 40 minutes or so from room temperature.

BLT BOW TIE PASTA (RACHAEL RAY)



BLT Bow Tie Pasta (Rachael Ray) image

Make and share this BLT Bow Tie Pasta (Rachael Ray) recipe from Food.com.

Provided by Lori Mama

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

12 slices good quality smoky bacon, cut into half-inch dice
1 1/2 cups panko breadcrumbs
1/2 cup flat leaf parsley, chopped
1/2 cup grated parmigiano-reggiano cheese
2 tablespoons oil
1 small red onion, finely chopped
4 cloves garlic, chopped
1 pinch crushed red pepper flakes
2 pints cherry tomatoes
salt and pepper
1 lb bowtie pasta
4 cups arugula, coarsely chopped
1 cup basil leaves, chopped

Steps:

  • Heat a skillet over medium to medium-high heat. Add bacon and brown to crisp. Remove to plate to drain. Add Panko crumbs to the pan with the bacon drippings and toast to golden brown. Add parsley and grated cheese. Toss to combine, turn off heat and reserve the crumbs.
  • Heat 2 tablespoons oil in a large skillet with tight-fitting lid over medium heat. Add onions and garlic, and cook to soften, 3-4 minutes, stirring frequently. Add red pepper and cherry tomatoes. Season with salt and pepper, and cover pan tightly with lid. Cook, shaking occasionally, until tomatoes begin to burst, about 8 minutes. Remove cover and gently mash up the tomatoes a bit with a wooden spoon.
  • Meanwhile, bring a pot of water to a boil for pasta. Salt water and cook bowties. Just before draining, add a cup of the starchy liquid to the cherry tomato sauce. Drain pasta.
  • Add arugula and basil to the tomato sauce, along with the reserved bacon and drained bowties. Season with black pepper and salt, and toss to combine. Garnish bowls of pasta with the seasoned crumbs and serve.

Nutrition Facts : Calories 930.4, Fat 25.2, SaturatedFat 7.2, Cholesterol 23.5, Sodium 701.6, Carbohydrate 143.8, Fiber 9.7, Sugar 11.4, Protein 33.6

BLT CREAMY MAC 'N' CHEESE (RACHAEL RAY)



BLT Creamy Mac 'n' Cheese (Rachael Ray) image

A 30 minute meal from Rachael Ray. A Mac N Cheese for grown-ups. YUM. One of the reviewers on her website said that next time they may add a can of drained diced tomatoes to the top instead of the cherry tomatoes. . .just a thought!

Provided by januarybride

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

salt
1 lb ziti pasta (may sub penne)
extra virgin olive oil, for drizzling (EVOO)
6 slices bacon, chopped
2 leeks, trimmed halved lengthwise and sliced crosswise
2 large garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
3 tablespoons tomato paste
two 3-ounce bricks cream cheese, cut into pieces
1 1/2 cups shredded asiago cheese (may sub parmigiano-reggiano)
1/2 pint cherry tomatoes, quartered
2 cups baby arugula
1 cup basil leaves, torn
1/2 lemon, juice of
drizzle extra virgin olive oil

Steps:

  • Preheat the oven to 500°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
  • While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3 to 5 minutes. Add the leeks and cook until softened, 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese, then the reserved pasta cooking water.
  • Add the pasta to the sauce and toss. Pile into a casserole and top with the tomatoes and remaining shredded cheese. Bake until browned on top, 7 to 8 minutes.
  • In a large bowl, toss the arugula and basil with the lemon juice and a drizzle of EVOO. Serve on top of the pasta.

Nutrition Facts : Calories 423.5, Fat 11.7, SaturatedFat 3.6, Cholesterol 15.4, Sodium 265.9, Carbohydrate 65.2, Fiber 4.3, Sugar 4.5, Protein 14.2

CREAMY BLT PASTA (RACHAEL RAY)



Creamy BLT Pasta (Rachael Ray) image

My husband mmmmmm'd his way through this recipe, so I had to add it to my cookbook, with slight modifications.

Provided by Lori Mama

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb penne pasta
5 -6 slices good quality bacon, sliced across into 1/2-inch thick slices
3 medium leeks, trimmed, halved lengthwise and sliced 1/2-inch thick
4 garlic cloves, thinly sliced
black pepper
1 round tablespoon tomato paste
1/2 cup dry white wine
4 tomatoes, skinned, seeds removed and diced
1 (5 1/2 ounce) package boursin cheese combined with 3 tablespoons minced mixed herbs such as thyme, sage, rosemary and parsley
parmigiano-reggiano cheese, grated

Steps:

  • Bring a large pot of water to a boil for the pasta. Once at a full rolling boil, salt water and cook pasta to al dente.
  • In medium sized saute pan, fry the bacon until almost crisp.
  • Drain and set aside.
  • In the remaining bacon drippings, add leeks and garlic and season with pepper. Stir a few minutes to soften then add tomato paste and stir a minute more; add wine and reduce by half. Add tomatoes and heat through.
  • Stir in the cheese, reduce heat to low and cook until melted.
  • Reserve about 1/2 cup starchy cooking liquid just before draining pasta, then drain, return to the pot and add sauce to the pasta.
  • Add the bacon in and toss, using starchy water to combine. Adjust the seasoning of pasta to taste, serve in shallow bowls topped with Parmesan cheese if desired.

MEAT FREE BLT SPAGHETTI WITH BUTTER LETTUCE, LEEK AND TOMATO



Meat Free BLT Spaghetti with Butter Lettuce, Leek and Tomato image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound spaghetti
2 heads butter lettuce
1/2 cup flat-leaf parsley
1/2 cup basil leaves or 1/4 cup tarragon leaves
1/4 cup mint leaves
1/4 cup lightly toasted pine nuts or slivered almonds
2 teaspoons lemon zest
Salt and freshly ground black pepper
A generous handful grated Parmigiano-Reggiano, plus more for serving
1/4 to 1/3 cup extra-virgin olive oil, plus 2 tablespoons
2 large or 4 small leeks, halved lengthwise, thinly sliced into half moons on an angle, washed and dried
3 to 4 cloves garlic, grated or chopped
1 pint grape tomatoes
1/2 cup dry white wine
1/2 lemon, juiced

Steps:

  • Bring a large pot of water to a boil over medium heat. Salt the water, add the spaghetti and cook 1 minute shy of al dente. Remove a ladle of the pasta water and reserve. Drain the pasta and set aside.
  • Meanwhile, chop and reserve 1 lead lettuce. Chop second head and add to a food processor with the parsley, basil or tarragon, mint, pine nuts, lemon zest, salt and pepper, to taste, and the cheese. Pulse to chop the greens, then with the processor on stream in 1/4 to 1/3 cup of extra-virgin olive oil, to form a pesto. Transfer the pesto to large pasta serving bowl and reserve.
  • Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Add the leeks and garlic and saute until wilted, 3 minutes. Add the grape tomatoes, stir, raise heat a bit and put a lid on the pan. Cook for 8 to 10 minutes to burst tomatoes - force the last few along with a potato masher or a wooden spoon if you get impatient. Season with salt and pepper, to taste, then stir in the wine and cook for 1 minute.
  • Add the ladle of the reserved pasta water to the pesto. Add the pasta to the bowl along with the tomatoes and leeks. Toss for 1 minute, and season with salt and pepper, if needed. Douse the pasta the lemon juice and garnish with the reserved chopped lettuce. Serve with extra cheese for topping.

Related Topics