Best Farfalle With Pignole Prosciutto And Spinach Recipes

Farfalle With Prosciutto, Spinach, Pine Nuts and Raisins image

Provided by DianeH

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup golden raisin
1/2 cup boiling water
1/2 cup olive oil
4 garlic cloves, minced
10 ounces Baby Spinach, cut into shreds
1/2 cup pine nuts, toasted
1 lb farfalle pasta
1/4 lb prosciutto, cut into 1/4 strips
1/3 cup parmesan cheese, grated
salt and pepper

Steps:

Plump raisins by soaking in boiling water (off the heat), about 10 minutes, then drain.
Heat oil in large skillet over medium heat. Add garlic and cook,stirring, for 1 minute. Add spinach and cook, stirring for about 2 minutes or until just wilted.
Cook Farfalle as directed on package and drain. Toss with pine nuts, raisins, garlic, spinach and prosciutto. Add parmesan cheese. Add salt and pepper to taste.

Nutrition Facts : Calories 886.6, Fat 43, SaturatedFat 6.4, Cholesterol 7.3, Sodium 193.2, Carbohydrate 105.7, Fiber 6.6, Sugar 13.8, Protein 23.2

Farfalle Pasta with Slow Roasted Tomato Compote image

Provided by Food Network

Time 4h

Yield 4 servings

Number Of Ingredients 14

1/2 pound farfalle (bowtie) pasta, cooked
16 slow roasted tomatoes, halved (recipe follows)
1/4 cup Calmata olives, pitted and chopped
1 1/2 teaspoons roasted garlic, mashed
1 tablespoon capers, drained
2 tablespoons reduced balsamic vinegar
1/4 cup fresh basil, chiffonade
8 plum tomatoes, sliced in half, lengthwise
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
3 tablespoons olive oil
Salt and pepper, to taste

Steps:

Julienne the roasted tomatoes. Add the olives, garlic, capers, vinegar and basil. Toss tomato mixture with pasta.
Preheat oven to 250 degrees F.
Toss all ingredients in a large bowl. Arrange tomatoes, cut-side up, on an oiled cookie sheet. Roast in oven for 3 1/2 hours or until tomatoes have reduced in size by 1/2.