PAPPARDELLE WITH FETA CHEESE SAUCE
Provided by Marian Burros
Categories dinner, weekday, pastas, main course, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring water to boil in covered pot for pasta.
- Wash, trim and seed chili. With food processor running, put chili, garlic and thyme leaves through food processor to chop. Turn off processor; add feta, yogurt, ricotta and lemon juice, and process to mix well.
- Pit olives; chop and add to cheese mixture.
- Cook pasta. Drain and toss with cheese mixture. Season with pepper, and serve.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 6 grams, Carbohydrate 95 grams, Fat 18 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 11 grams, Sodium 686 milligrams, Sugar 10 grams
ZUCCHINI PAPPARDELLE WITH ROASTED TOMATO VINAIGRETTE, ARUGULA AND FETA CHEESE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the broiler.
- To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt. Whisk in 3 tablespoons olive oil. Season with the zest and pepper.
- Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle turning the zucchini and slicing on 4 sides only until the seeds in the center are reached. Discard the centers.
- In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil. Spread the zucchini slices on a large baking sheet and brush them with the garlic mixture. Broil for 3 minutes until light brown.
- Coat the cherry tomatoes with the remaining garlic mixture in a bowl. Put them on another baking sheet and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized.
- Put the arugula in a serving bowl and top with the zucchini and tomatoes. Drizzle with the dressing. Sprinkle the feta and olives on top and serve.
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