Best Spaghettini Wcrab Asparagus Sun Dried Tomatoes Recipes

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PENNE WITH SUN-DRIED TOMATOES AND ASPARAGUS



Penne With Sun-Dried Tomatoes and Asparagus image

Heavenly!!! This is a family favorite that is very easy to put together. A good quality white wine works best.... enjoy! Cooking time includes waiting for water to boil!

Provided by Heart N Soul

Categories     Penne

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 11

16 ounces penne pasta
3 tablespoons extra virgin olive oil
1/4 cup minced onion
1 teaspoon minced garlic
1 teaspoon fresh rosemary, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 teaspoon black pepper
1/2 lb fresh asparagus, cut into one inch lengths
1/4 cup sun-dried tomato packed in oil, julienned
1/4 cup grated pecorino romano cheese

Steps:

  • Cook Pasta as directed, drain, set aside.
  • In large skillet, heat olive oil.
  • Add onion, garlic, and rosemary, saute until garlic begins to caramelize and the onions are translucent.
  • Add white wine and simmer for about one minute.
  • Add the heavy cream, salt, pepper, asparagus and sundried tomatoes.
  • Simmer for about 5 minutes or until vegetables are heated.
  • Toss cream mixture with pasta and Grated cheese.

Nutrition Facts : Calories 1389.6, Fat 60.1, SaturatedFat 24.4, Cholesterol 122.3, Sodium 82.6, Carbohydrate 194.5, Fiber 28.8, Sugar 3.4, Protein 22.4

TOMATO AND CRAB SPAGHETTI



Tomato and Crab Spaghetti image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 pound spaghetti
3 tablespoons extra-virgin olive oil
1 clove garlic, peeled and crushed
About 20 cherry tomatoes, halved
2 tablespoons sun-dried tomato paste
2 tablespoons sun-dried tomatoes, sliced
1 cup fresh or canned lump crabmeat
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • Bring a large pot of water to a boil. The trick with pasta is to have as much water in the pot as possible. This prevents the pasta from sticking together when it gets starchy as it cooks. Once the water is at a rolling boil, add the spaghetti and cook according to instructions on the package.
  • Over high heat, heat the oil in a large pan. Add the garlic and turn the heat down to medium. Add the cherry tomatoes and mix well. Add the sun-dried tomato paste and sun-dried tomatoes, and then remove from the heat. Add the lump crabmeat and season with salt and pepper. Add the cooked spaghetti and toss to coat. Serve immediately with the chopped fresh parsley.

SPAGHETTI WITH SUN-DRIED TOMATOES & PINE NUTS



Spaghetti with Sun-Dried Tomatoes & Pine Nuts image

Categories     Salad     Nut     Tomato     Dessert     Pine Nut     Boil

Yield serves 4 to 6

Number Of Ingredients 8

1/2 cup sun-dried tomatoes
1 pound spaghetti
3 tablespoons extra-virgin olive oil
8 to 10 garlic cloves, minced or pressed
1/4 cup toasted pine nuts
1/4 cup minced fresh parsley (optional)
Salt and pepper to taste
Grated Parmesan or crumbled ricotta salata (optional)

Steps:

  • Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
  • While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.
  • When the pasta is done, drain it and place in a serving bowl. Add the cooked garlic, sun-dried tomato strips, pine nuts, and parsley. Toss well. Stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed. Season with salt and pepper. Serve hot, topped with grated cheese if you like.
  • Ingredient Notes
  • Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives, and/or some thinly sliced fresh fennel (sauté it in the oil before adding the garlic).
  • Serving & menu ideas
  • Have a tossed green salad and enjoy Mocha Sorbet (page 272) for dessert.

ROASTED ASPARGUS WITH SCALLIONS AND SUN-DRIED TOMATOES



Roasted Aspargus With Scallions and Sun-Dried Tomatoes image

From a local source. Be sure the asparagus spears are of uniform size so that they roast evenly. I used this recipe: Recipe #194248 for making my own homemade sun-dried tomatoes. Saved $$!

Provided by COOKGIRl

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs asparagus, bottoms trimmed
1 bunch scallion, ends trimmed and sliced into 1-inch pieces
2 tablespoons finely chopped sun-dried tomatoes packed in oil, plus
1 -2 tablespoon sun-dried tomato olive oil (from the jar or read intro^^)
salt, to taste
cracked black pepper, to taste

Steps:

  • Heat oven to 450 degrees.
  • In a large bowl, combine the asparagus, scallions, and the oil from the sun-dried tomatoes. Toss to coat well. (Time willing, I try to combine the ingredients at least an hour in advance to allow the mixture to marinate.).
  • Transfer the asparagus to a baking sheet and arrange in single layer.
  • Season with salt and pepper.
  • Roast 7 minutes. Stir the mixture and roast until tender and slightly browned, approximately 5 minutes longer.
  • Stir in the chopped sun-dried tomatoes.
  • Serve immediately or at room temperature.

Nutrition Facts : Calories 59.2, Fat 0.9, SaturatedFat 0.2, Sodium 40.2, Carbohydrate 11.1, Fiber 4.8, Sugar 3.3, Protein 5.1

ASPARAGUS WITH SUN-DRIED TOMATOES OVER PASTA



Asparagus with Sun-Dried Tomatoes Over Pasta image

Provided by Food Network

Categories     main-dish

Time 19m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
1/2 pound asparagus, cut into 1-inch pieces
1/4 cup sun-dried tomatoes, reconstituted either in olive oil or white wine
1/2 teaspoon dried thyme
2 to 3 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
1/2 to 1 pound pasta of your choice, cooked
1/4 cup grated Parmesan cheese

Steps:

  • Heat the oil in a saucepan and saute the asparagus for about 4 minutes. Add the tomatoes, thyme, parsley and salt and pepper. Saute an additional 3 to 5 minutes. Pour the vegetables over the cooked pasta and sprinkle the Parmesan cheese over the top.

BOW TIE PASTA WITH ASPARAGUS, SUN-DRIED TOMATOES, AND BOURSIN



Bow Tie Pasta With Asparagus, Sun-Dried Tomatoes, and Boursin image

Although this serves two, it can easily be adapted for more. Garden fresh and quick to make. From Bride and Groom: First and Forever.

Provided by cookiedog

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 12

1/3 cup pine nuts
kosher salt
8 ounces bow tie pasta
14 medium asparagus spears, trimmed and cut into 1 1/2-inch pieces
1 tablespoon olive oil
4 large garlic cloves, mince
1/3 cup sun-dried tomato packed in oil, drained
1/4 cup grated parmesan cheese, preferably parmigiano reggiano
2 ounces boursin cheese, garlic and fine herbs
1 tablespoon chopped fresh dill or 3/4 teaspoon dried dill weed
3/4 teaspoon lemon pepper, plus more as needed
fresh flat leaf parsley, for garnishing (optional)

Steps:

  • Put the pine nuts in a dry small skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.
  • Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. (about 1 1/2 teaspoons kosher salt per quart of water). Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Add the asparagus to the pan and cook until tender-crisp, 1 to 2 minutes. Drain the pasta and asparagus, reserving 3/4 cup of the cooking water.
  • Set the pan over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly brown, 1 to 2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes (if using), Parmesan cheese, Bousin, dill and the 3/4 teaspoons lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary.
  • Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.

Nutrition Facts : Calories 775.5, Fat 33.6, SaturatedFat 6, Cholesterol 106.8, Sodium 280.5, Carbohydrate 95.7, Fiber 7.9, Sugar 4.5, Protein 27.9

ASPARAGUS SPAGHETTI



Asparagus Spaghetti image

Lots of asparagus is grown not too far from our h me. Each spring, when it's being harvested, I'll make several trips to the fields. I put about 40 lbs. in the freezer...with what's left, we gorge ourselves on fried asparagus, beef and asparagus, scalloped asparagus, etc.! It's no problem feeding my husband (he's retired; we have two grown children and four grandsons). He'll eat almost anything I put in front of him. We like this dish with a salad and dessert. It's so easy to prepare-it takes only about half an hour from start to serving.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 8

2 pounds fresh asparagus, trimmed and cut diagonally into 1-inch pieces
1 package (16 ounces) thin spaghetti
8 bacon strips, coarsely chopped
4 green onions, sliced
1/2 teaspoon pepper
1/2 cup half-and-half cream
1/2 to 3/4 cup grated Parmesan cheese
1/4 cup butter, cubed

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, 3-5 minutes or until crisp-tender. Drain., In a 6-qt. stockpot, cook spaghetti according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir green onions in bacon drippings 1-2 minutes or until tender. Add asparagus and pepper; heat through., Drain pasta; return to stockpot. Add asparagus mixture, cheese, cream, butter and bacon; toss to combine until butter is melted. Serve immediately.

Nutrition Facts :

PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES



Penne with Shrimp, Asparagus, and Sun-Dried Tomatoes image

Categories     Pasta     Tomato     Vegetable     Sauté     Basil     Shrimp     Asparagus     White Wine     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup drained oil-packed sun-dried tomatoes
1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
1 1/4 pounds uncooked shrimp, peeled, deveined
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1 3/4 cups canned low-salt chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
12 ounces penne pasta
3/4 cup grated Parmesan cheese

Steps:

  • Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

RIGATONI WITH SAUSAGE, ARTICHOKES, AND ASPARAGUS



Rigatoni with Sausage, Artichokes, and Asparagus image

Anytime you add sausage to a pasta dish, you exponentially increase the number of people who are going to love it; by adding vegetables, you turn it into a complete meal, a win-win situation all around.

Yield 6 servings

Number Of Ingredients 13

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound hot Italian sausage, casings removed
2 (8-ounce) packages frozen artichoke hearts
1 cup asparagus, trimmed and cut in 1-inch pieces
2 large garlic cloves, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
12 ounces rigatoni or other tubular pasta
1/2 cup shredded Parmesan cheese, plus more for serving
1/3 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
8 ounces fresh mozzarella, cubed (optional)
Salt and freshly ground black pepper

Steps:

  • Heat the oil reserved from the tomatoes in a large, heavy frying pan over medium-high heat. Add the sausage and cook until browned, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Use a slotted spoon to transfer the sausage to a bowl. Add the artichokes, asparagus, and garlic to the same skillet, and sauté over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to the bite, stirring often, about 10 minutes. Drain the pasta.
  • Add the pasta, sausage, 1/2 cup of the Parmesan cheese, the basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella, if using. Season to taste with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

SPAGHETTINI W/CRAB, ASPARAGUS & SUN-DRIED TOMATOES



Spaghettini W/Crab, Asparagus & Sun-Dried Tomatoes image

This recipe has been entered for ZWT II & my source is: www.mangiabenepasta.com/seafood.html. Times were not included, so have been estimated.

Provided by twissis

Categories     Crab

Time 40m

Yield 4 11 oz servings, 4 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
3 garlic cloves (minced)
2 1/2 cups tomatoes (chopped)
3/4 cup sun-dried tomato (oil-packed, drained & chopped)
1/2 teaspoon red pepper flakes
salt (to taste)
pepper (to taste)
1/2 lb fresh asparagus (1 inch pieces)
12 ounces spaghettini (thin spaghetti)
8 ounces fresh crabmeat (preferred, but sub as desired)
1/2 cup mascarpone cheese
10 fresh basil leaves (thinly sliced)

Steps:

  • Sauté garlic in oil over med heat for 2 minutes. Add chopped tomatoes & chopped sun-dried tomatoes & red pepper flakes.
  • Cover & simmer about 5 minutes. Season to taste w/salt & pepper.
  • Cook asparagus in boiling water about 2 minutes. Using a slotted spoon, transfer asparagus to skillet w/sauce.
  • Return water to a boil, add salt & cook pasta. Drain & set aside.
  • Bring sauce to a simmer. Mix in crabmeat & mascarpone & blend well.
  • Add pasta & basil, toss just to heat thru & serve.

Nutrition Facts : Calories 547.4, Fat 16, SaturatedFat 2.3, Cholesterol 33.4, Sodium 391.1, Carbohydrate 77.5, Fiber 6.7, Sugar 9.4, Protein 24.9

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