I've been watching the Food Network lately trying to find some new recipies. This recipe is from Giada De Laurentils from the show Everyday Italian. I really like this recipie because of all the different kinds of good vegetables in it.
Unfortunatly, the kids didn't really like this too much. They really are not that used to eating vegetables. Perhaps as we try to include more vegetables in their diet they will come around on this one.
[I'll try to add a photo the next time I make this]
Prep Time: 25
Cook Time: 40
Yield: 6 servings
2 red peppers, cored and cut into 1-inch strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil over high heat.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Add the pasta to the boiling water and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is till hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Thursday, September 25, 2008
Tuesday, March 11, 2008
Tuscan Garlic Chicken
Another favorite from Olive Garden. This recipe can actually be found on the Olive Garden website and they even have a video with Chef Paolo Lafata showing how to make this wonderful dish.
Ingredients
6 boneless, skinless chicken breasts
1 1/2 cups flour
1 tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta
5 tbsp olive oil
1 tbsp roasted garlic, chopped
1 red pepper, julienne cut
1 tbsp flour
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cup parmesan cheese, grated
Procedure
1. Pre-heat oven to 350F
2. Mix 1 1/2 cups flour, salt, pepper, and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
3. Heat 3 Tbsp olive oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min each side). Add more oil for each batch as necessary.
4. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165F.
5. Cook pasta according to package directions. Drain and set aside.
6. Heat 2 Tbsp olive oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, white wine, spinach and heavy cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
7. Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.
Ingredients
6 boneless, skinless chicken breasts
1 1/2 cups flour
1 tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta
5 tbsp olive oil
1 tbsp roasted garlic, chopped
1 red pepper, julienne cut
1 tbsp flour
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cup parmesan cheese, grated
Procedure
1. Pre-heat oven to 350F
2. Mix 1 1/2 cups flour, salt, pepper, and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
3. Heat 3 Tbsp olive oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min each side). Add more oil for each batch as necessary.
4. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165F.
5. Cook pasta according to package directions. Drain and set aside.
6. Heat 2 Tbsp olive oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, white wine, spinach and heavy cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
7. Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.
Zuppa Toscana
This is probably my favorite soup at Olive Garden. I was so excited when I found the recipe at tuscanrecipes.com. This is supposed to be the actual Olive Garden recipe, adapted to a manageable size.
I found this to be a little spicy, so I would recommend decreasing the amount of crushed red pepper. Other than that, the soup was wonderful and tasted as good as the restaurant version.
Ingredients
1 lb ground Italian sausage
1 1/2 tsp crushed red pepper
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes (3 large potatoes)
1/4 bunch kale
Procedure
1. Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, saute bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving.
I found this to be a little spicy, so I would recommend decreasing the amount of crushed red pepper. Other than that, the soup was wonderful and tasted as good as the restaurant version.
Ingredients
1 lb ground Italian sausage
1 1/2 tsp crushed red pepper
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes (3 large potatoes)
1/4 bunch kale
Procedure
1. Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, saute bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving.
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