Best Gazpacho Pasta With Cannellini Recipes

GAZPACHO PASTA WITH CANNELLINI

Gazpacho Pasta With Cannellini image

A yummy recipe.

Provided by Eve Peterson @mumm6

Categories Pasta

Number Of Ingredients 10

Ingredients

1 pound(s) elbow macaroni, radiatore or other med. pasta shape, uncooked
3 - large ripe tomatoes, finely diced
2 - med. cucumbers,peeled,seeded and finely diced
1 - med. red onion, diced
2 cup(s) vegetable or tomato juice
1 teaspoon(s) worcestershire sauce
3 teaspoon(s) red wine vinegar
1 can(s) 16 oz. cannellini beans, drained and rinsed well
3 tablespoon(s) chopped fresh parsely
dash(es) salt and pepper

Steps:

Prepare pasta according to pkg. directions. Drain and rinse under cold water. In large bowl, stir together remaining ingredients, serve.

CANNELLINI-BEAN PASTA WITH BEURRE BLANC

Cannellini-Bean Pasta With Beurre Blanc image

This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans - then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.

Provided by Tejal Rao

Categories dinner, easy, weeknight, beans, noodles, pastas, main course

Time 35m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 (15-ounce) can cannellini beans, rinsed
3 cups chicken or vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish

Steps:

Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

GAZPACHO PASTA SALAD

Gazpacho Pasta Salad image

Lime-tomato dressing with a jalapeno kick makes for a great summer salad. Add 1 cup of cooked chicken or shrimp to make a main dish.

Provided by JEFFANDREW

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 12

Ingredients

½ pound rotelle pasta
4 green onions, chopped
1 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
2 tomatoes, chopped
1 cucumber
¼ cup olive oil
¼ teaspoon salt
1 clove garlic, crushed
¼ cup fresh lime juice
¼ teaspoon ground black pepper
6 fluid ounces tomato juice

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl combine pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 34.4 g, Fat 10.1 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 107.5 mg, Sugar 4.5 g

GAZPACHO

Gazpacho image

For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.

Provided by Ina Garten

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Steps:

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

GAZPACHO PASTA

Gazpacho Pasta image

Gazpacho is a cold soup originating in Spain. Here Ree experiments by using it as a pasta sauce for a Spanish-Italian combo, poured over freshly boiled farfalle.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/3 cup extra-virgin olive oil, plus more for garnish
3 tablespoons sherry vinegar
3 cloves garlic, minced
One and a half 15-ounce containers grape tomatoes
3/4 English cucumber, peeled, seeded and roughly chopped
3/4 red bell pepper, seeded and roughly chopped
1/2 small red onion, minced
Kosher salt and freshly ground black pepper
Kosher salt
1 pound farfalle pasta
1/2 cup sliced green manzanilla olives
1/2 cup sliced black olives
1/4 cup finely diced red bell pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped, plus basil leaves, for garnish
1/4 English cucumber, peeled and small diced

Steps:

For the sauce: Put the olive oil, vinegar, garlic, tomatoes, cucumber, bell pepper and red onion in a blender and puree until smooth. Season with salt and pepper.
For the pasta: Bring a pot of salted water to a boil. Add the farfalle and cook as per package instructions. Drain and tip into a serving dish. Pour the sauce over and toss to combine.
For the topping: Mix together the green and black olives, bell pepper, parsley, basil and cucumber in a medium bowl and sprinkle over the pasta. Drizzle with more olive oil and garnish with basil leaves.

GAZPACHO SALAD WITH CANNELLINI BEANS AND FETA

Gazpacho Salad With Cannellini Beans and Feta image

This is my favorite summer salad. It's light but filling and has delicious flavor. I like it with garbanzo beans in place of the white beans in place of the cannellini beans. The recipe is from Cooking Light.

Provided by viking

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons tomato juice
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 garlic clove, minced
6 cups gourmet salad greens
2 cups diced tomatoes (about 1 pound)
1 cup diced cucumber
1/2 cup thinly sliced fresh basil
1/3 cup crumbled feta cheese
1/3 cup chopped green bell pepper
1/4 cup thinly sliced green onion
1 (16 ounce) can cannellini beans or 1 (16 ounce) can other white beans, rinsed and drained

Steps:

To prepare dressing, combine first 8 ingredients, stirring well with a whisk.
To prepare salad, combine salad greens and remaining ingredients in a large bowl. Add dressing mixture, tossing gently to combine. Serve immediately.

Nutrition Facts : Calories 254.8, Fat 6.7, SaturatedFat 2.5, Cholesterol 11.1, Sodium 341.7, Carbohydrate 36.8, Fiber 9, Sugar 5.8, Protein 14.3

GAZPACHO PASTA WITH CANNELLINI BEANS

GAZPACHO PASTA WITH CANNELLINI BEANS image

Categories Soup/Stew Bean Pasta Tomato

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 lb elbow macaroni, radiatore or other medium pasta shaped, uncooked
3 large, ripe tomatoes, finely diced
2 medium cucumbers, peeled, seeded and finely diced
1 medium red onion, diced
2 cups vegetable or tomato juice
1 tbsp Worcestershire sauce
3 tbps red wine vinegar
1 16oz can cannellini beans, drained and rinsed well
3 tbsp chopped fresh parsley
salt and pepper

Steps:

Prepare pasta according to directions. Drain and rinse under cold water. In a large bowl, stir together remaining ingredients. Stir in pasta and serve.