93 italian asparagus parmesan Recipes

fettuccine (or penne), pancetta, chopped (or bacon), asparagus, trimmed , cut on diagonal into 1-inch pieces, fresh green peas, shelled , blanched 1 minute in boiling water, drained (or frozen peas (do not thaw), green onion, thinly sliced, white and pale green parts separated from dark green parts, garlic cloves, pressed, parmesan cheese, finely grated , plus additional for serving, heavy whipping cream, extra-virgin olive oil, lemon juice, fresh, lemon peel, finely grated, italian parsley, fresh, chopped & divided, basil, fresh, thinly sliced, divided

canola oil, boneless skinless chicken breast (cut into 1-inch pieces), salt, pepper, mushrooms, sliced, garlic cloves, crushed, shallot, finely chopped, onion (chopped ), powdered italian salad dressing, roasted red pepper , slivered, asparagus, cooked and cut in 1-inch length, evaporated low-fat milk, chicken bouillon, low-fat cream cheese, grated parmesan cheese, fettuccine pasta , noodles cooked at dente

fresh lemon juice, dijon mustard, extra-virgin olive oil, drained capers, chopped, asparagus spears (about 1 bunch), trimmed, sliced fennel bulb (preferably shaved with v-slicer), nonstick vegetable oil spray, fresh breadcrumbs made from crustless french bread, grated parmesan cheese, chopped fresh italian parsley, chopped fresh thyme, grated lemon peel, butter, melted, halibut fillets

my bread machine pizza dough or store bought (i will post my pizza dough recipe on a separate page), tomato basil sauce, mozzarella cheese, goat cheese, asparagus spears , sliced thin on an angle, pimento stuffed manzanillo olives, sliced thin, onion, sliced thin, sun dried tomatoes (packed in oil) rinsed and sliced thin, minced garlic, fresh basil leaves, sliced thin, grated parmesan cheese, drizzle olive oil

italian olive oil, onion, finely chopped, asparagus spears, finely sliced, button mushrooms, finely sliced, red pepper, diced, zucchini, finely chopped, arborio rice, vegetable stock, butter, parmesan cheese , shavings, salt and pepper

asparagus , tough ends snapped off, shallots or 1 bunch green onion, diced, garlic clove, diced (or more ), extra virgin olive oil, ripe yellow tomatoes, peeled and chopped or 2 large plum tomatoes, italian white wine (see below ), chicken broth (homemade or canned ), fresh basil , cut in chiffonade, orecchiette, cooked to al dente (little ears, i think that small shells would work just fine, or plain gnocci), mozzarella cheese, shredded (i used more), provolone cheese, shredded (used a little more, again), grated parmesan cheese (used a little more again, cup,mon! i m in the dairy state!)

fettuccine or penne, pancetta or bacon chopped, asparagus trimmed , cut on diagonal into 1 pieces, fresh green peans , blanched 1 minute, drained or frozen peas do not thaw, green onions, white and pale green parts separated from drk grn thinly sliced, garlic pressed, parmesan cheese finely grated ; plus additional for serving, heavy whipping cream, extra-virgin olive oil, fresh lemon juice, lemon peel finely grated, fresh italian parsley chopped and divided, fresh basil sliced and divided

green bell pepper, yellow sweet pepper, sweet red pepper, kosher salt, fresh asparagus, olive oil, garlic cloves, minced, onion powder, dried basil (rub between fingers to waken flavor), fresh lemon juice, ricotta cheese, plain yogurt, sour cream, fresh flat-leaf italian parsley, roughly chopped, ziti pasta, uncooked, parmesan cheese, freshly grated, pine nuts, toasted, fresh ground black pepper , to taste

frozen green peas, asparagus spears (about 12 oz), trimmed , cut into 1-inch pieces, carrots, peeled , cut into matchstick-size strips, snow peas, trimmed, cut diagonally in half, olive oil, uncooked large shrimp, peeled, deveined, onion, chopped, chopped shallots, uncooked israeli couscous, tomatoes (about 8), seeded, chopped, dry white wine, vegetable stock or canned vegetable broth, whipping cream, freshly grated parmesan cheese (about 3 oz), unsalted butter, chopped fresh italian parsley

sun-dried tomato (they should be the oil-packed kind, sliced, 2 tbsp of the oil reserved), hot italian sausage, casings removed, artichoke hearts, frozen, asparagus, trimmed and cut into 1-inch pieces, garlic cloves, chopped, chicken broth, dry white wine, rigatoni pasta (any short tubular pasta is fine), parmesan cheese, shredded (plus extra for serving), fresh basil, chopped, flat leaf parsley, chopped, mozzarella cheese, cubed (optional), salt & fresh ground pepper

butter, extra virgin olive oil, green onion, white parts cut into 1/4 inch slices and light green cut into 1/2 inch slices, minced shallots, coarse kosher salt, dry white wine, low sodium chicken broth, asparagus , cut into 3/4 inch pieces, shelled fresh peas, campanelle pasta, head butter lettuce, leaves cut into 3/4 inch wide slices, grated parmesan cheese, chopped fresh italian parsley, sliced prosciutto , cut into 1/2 inch wide strips

butter, extra-virgin olive oil plus additional for drizzling, spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices, minced shallot, coarse kosher salt, dry white wine, low-salt chicken broth, asparagus , cut crosswise into 3/4-inch pieces, shelled fresh peas (from about 2 lb peas in pods), campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta, head of butter lettuce or boston lettuce (about 6 oz), cored, leaves cut into 3/4-inch-wide slices, grated parmesan cheese plus additional for sprinkling, chopped fresh italian parsley, sliced prosciutto , cut crosswise into 1/2-inch-wide strips

pancetta (italian unsmoked cured bacon; not lean), finely chopped (2/3 cup), olive oil, onion, finely chopped, dried marjoram, crumbled, walnuts (2 oz), finely chopped, chopped fresh flat-leaf parsley, salt, black pepper, water, dried hot red pepper flakes, by 2-inch) rind from a wedge of parmigiano-reggiano, fresh pasta squares, asparagus tips (from 2 lb asparagus), halved lengthwise, extra-virgin olive oil, grated parmigiano-reggiano

bulk italian sweet sausage, garlic cloves, red onion, sliced, fresh sliced mushrooms, shredded carrot, asparagus, whole zucchini, sliced, marsala wine, penne pasta, olive oil, tomato sauce, basil leaves, grated parmesan cheese

salmon fillets, grated parmesan cheese, plain breadcrumbs, garlic and herb-seasoned breadcrumbs, italian seasoned breadcrumbs, crushed butter flavored crackers, raw peeled garbanzo beans (chickpeas), white pearl onions, chicken stock, beef stock, chili powder, spanish paprika, cumin, hot sauce (recommended ( tabasco pepper sauce), balsamic vinegar, sugar, flour, water, for boiling, salt , to taste, fresh ground black pepper , to taste, lemon pepper , to taste, stalks asparagus, sliced in halves (long way), fresh guacamole (see recipe ), olive oil, garlic cloves, parsley, to garnish

penne pasta, pesto sauce mix (you can used more depending on your taste), chicken breast, olive oil, garlic salt , to taste, oregano or italian seasoning , to taste, parmesan cheese, grated, sun-dried tomato , julienne cut, asparagus

asparagus, broccoli, mushroom, sliced, black olives, sliced, red pepper, chopped, shrimp, cooked and peeled, olive oil, red chili pepper, crushed, penne pasta, cooked and drained, garlic cloves, minced, parmesan cheese, grated, italian parsley, chopped

chicken breast for every 2 people being served. i usually use boneless/skinless for this unless i am going to cook them over a wood fire. then i would use skin on and bone in, thick cut bacon (apple smoked or maple will add another flavor level). choose a bacon that you love the taste of., amounts of the vegetable you use depend upon how many people you are feeding . for only 2 i would use 1/2 of each color of bell pepper for example. for 8 i would probably use a whole or nearly whole bell pepper., red, green, yellow, orange bell peppers, cored , seeds removed, sliced into strips., vidalia onions (sweet and mild ) or red onions (zing) cut into strips, yellow and green squash cut slightly thick then in half, asparagus cut into 1 1/2 inch bites, grape tomatoes, garlic cloves left whole for now, mushrooms (your favorite type , of course!), fresh green beans, broccoli and cauliflower can be used too; but make them bite sized pieces, olive oil (have at least a cup or two available depending on how many you are cooking for. you need this to roast the vegetables and for making your croutons!), day old french or italian bread cut up into good sized bites, bigger than what would come in a box of croutons, i cut it up 1 1/2 to 2 inches., fresh grated parmesan or romano cheese, garlic granules , fresh cracked pepper, italian seasonings...or fresh marjoram, basil and thyme, (cut up the basil into small bits), some times i ll add some peas and corn to this as well. also optional would be a couple of boiled eggs..., kosher salt and fresh cracked black pepper (white pepper could be added, but it is going to add a significant jolt in the heat/pepper pop department!)