Best Gemelli With Garlic Herbs And Bocconcini Mozzarella Recipes

GARLIC AND PARMESAN GEMELLI PASTA

Garlic and Parmesan Gemelli Pasta image

This is a really delicious gemelli pasta dish which is sure to please. Should be served with a breath mint!

Provided by guynotorious

Categories Pasta by Shape

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

1 ½ tablespoons olive oil, divided
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons butter
3 tablespoons minced garlic
8 sprigs fresh cilantro
8 leaves fresh basil
1 cup grated Parmesan cheese
2 tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper
1 (16 ounce) package gemelli pasta

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon oil in a large, deep skillet. Add chicken and cook until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and cut into small chunks.
Add remaining oil, butter, and garlic to the skillet and begin cooking over low heat. Add cilantro and basil and stir to keep the mixture moving. Slowly add cooked chicken, Parmesan cheese, Italian seasoning, salt, pepper, and red pepper. Cook, stirring often to keep the cheese from burning, for about 20 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Drain pasta and return to the pot. Pour in sauce and toss to coat.

Nutrition Facts : Calories 348.9 calories, Carbohydrate 43.3 g, Cholesterol 40.7 mg, Fat 10.8 g, Fiber 2.7 g, Protein 20.6 g, SaturatedFat 4.5 g, Sodium 489.8 mg, Sugar 2.1 g

GEMELLI WITH GARLIC, HERBS, AND BOCCONCINI MOZZARELLA

Gemelli with Garlic, Herbs, and Bocconcini Mozzarella image

Categories Garlic Pasta Kid-Friendly Quick & Easy Dinner Mozzarella Basil Summer Parsley Gourmet Small Plates

Yield Serves 4 as a main course

Number Of Ingredients 9

Ingredients

1 pound dried gemelli or fusilli
2 large garlic cloves
2 cups packed fresh basil leaves
1 cup packed fresh flat-leafed parsley leaves
1/2 pound lightly salted bocconcini mozzarella (see note, above)
1/2 teaspoon dried hot red pepper flakes
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar, or to taste
1 cup packed small arugula leaves

Steps:

Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.
Mince garlic and chop herbs. Quarter large bocconcini and halve smaller ones. In a large bowl toss cheese with garlic, herbs, red pepper flakes, oil, and salt to taste.
Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1/4 cup pasta water. Drain pasta in a colander. Stir vinegar and arugula into cheese mixture and add hot pasta and 1/4 cup reserved pasta water, gently tossing (and adding more pasta water as needed if mixture becomes dry) until combined well.