59330 martha stewart pasta roasted Recipes

pasta , i used rotelle, roasted red peppers (drained ), garlic & herb spreadable cheese

short pasta (such as cavatappi or macaroni), butter, all-purpose flour, milk, cayenne pepper, ground nutmeg, shredded sharp white cheddar cheese (12 oz), grated parmesan cheese (2 oz), very coarse fresh breadcrumbs

refrigerated fettuccine pasta or 1 (9 oz) package pasta, of your choice, roasted red peppers, drained, refrigerated alfredo sauce, ready-to-eat cooked chicken breasts , strips,cut into bite-sized pieces, grated parmesan cheese (optional)

uncooked farfalle (bow tie pasta), roasted vegetables, frozen petite green peas, thawed, chopped fresh parsley, shaved fresh parmesan cheese

rigatoni pasta, olive oil, divided, ground beef (i used ground sirloin), garlic cloves, crushed, fresh ground pepper, good quality crushed tomatoes, butter, for pan, salt, grated parmesan cheese, coarsely grated mozzarella cheese

sugar (see note in introduction), baking soda, salt, vanilla extract, creamy peanut butter (i used natural, no-sugar added, chunky pb), egg, lightly beaten, semi-sweet chocolate chips (make sure theyre gluten and or or lactose free if thats a concern), roasted peanuts, chopped

olive oil, carrots, diced, stalks celery, diced, onion, chopped, chopped fresh parsley, garlic, minced, swanson chicken broth (regular or natural goodness), black beans, rinsed and drained, diced tomatoes, uncooked ditalini pasta, roasted sweet red pepper strips, red wine vinegar

roasted red pepper, olive oil, red wine vinegar, lemon juice, fresh oregano, fresh rosemary, fresh parsley, fresh cilantro, salt and pepper, to taste, shaped pasta, cooked, drained , and rinsed in cold water (i.e. penne or fusilli), black beans, rinsed and drained

pasta , with roasted garlic and olive oil mix, boneless skinless chicken breasts , cut into strips, portabella mushroom caps, sliced, olive oil, white wine, worcestershire sauce, water, pepper, artichoke hearts, fresh parsley, chopped

pasta, roasted red pepper, olive oil, red wine vinegar, garlic, salt, fresh ground pepper, fresh mozzarella cheese , cut into thin strips, sliced basil, mesclun

olive oil, onions, halved and thinly sliced (4 cups), coarse salt and ground pepper, tomatoes, cored and diced (about 2 cups), lentils , picked over and rinsed, orecchiette pasta or 12 oz fusilli or 12 oz farfalle pasta or 12 oz another short pasta, arugula, stemmed and coarsely chopped (8 oz), grated parmesan cheese, plus more for serving (optional)

bacon , cut into 1-inch pieces, boneless beef chuck roast , trimmed of fat and cut into 2-inch chunks, patted dry, coarse salt and pepper, to taste, all-purpose flour, water, onion, chopped, garlic cloves, finely chopped, tomato paste, carrots, cut diagonally into 3/4-inch slices, dry red wine, dried thyme

roasting chickens, cut into 8 pieces, unsalted butter, softened, coarse salt, fresh ground pepper, onions , quartered lengthwise, garlic cloves, peeled, thyme , plus more for garnish

roasted garlic, head jumbo garlic (do not use elephant garlic, which is too bitter), olive oil , as needed, preheat oven to 325 degrees. lightly baste head of garlic with a little olive oil. wrap garlic in foil, and poke a few small holes in foil. bake for 1 1/4 to 1 1/2 hours, until garlic meat is soft.( i never wrapped mine in tin foil)., roasted garlic can be added to other dishes or served alone as a spread with french bread. after roasting, the garlic will keep for several days if refrigerated., serve , slice the garlic in half horizontally, drizzle olive oil over it, and warm in oven until golden. gently squeeze each half to remove meat.), penne pasta with roasted garlic, tomatoes, stemmed and halved, extra virgin olive oil, head roasted jumbo garlic, white wine, unsalted butter, fresh thin asparagus spears, fresh penne pasta, fresh basil, chopped, salt and pepper to taste, goat cheese, room temperature

olive oil, onion, finely chopped, pasta, roasted red peppers, drained and roughly chopped, sun-dried tomatoes, drained and thinly sliced, garlic cloves, crushed, chopped tomatoes, vegetable stock, made with 1 bouillon cube, sugar, salt, pepper, creme fraiche

extra-virgin olive oil, extra-virgin olive oil, garlic, coarse salt, freshly ground pepper, campanelle pasta, fresh flat-leaf parsley leaves (packed cup, divided ), parsley stems finely chopped, heaping tbsp lemon zest finely grated , from 3 lemons, toasted walnuts, roughly chopped (about 1 1/4 cups), fresh ricotta cheese

roasted almonds, tamari sauce, green beans trimmed, toasted sesame oil, rice vinegar, garlic minved, fresh ginger minced, fresh cilantro chopped

martha white all-purpose flour, salt, shortening, cold water