Best 2 Garden Pasta With Bocconcini Recipes
Indulge in a culinary journey with our delightful Garden Pasta with Bocconcini, a vibrant and flavorful dish that celebrates the bounty of fresh ingredients. This delectable pasta dish combines the vibrant flavors of garden vegetables, succulent bocconcini cheese, and a zesty homemade pesto sauce, creating a symphony of textures and tastes. Discover the art of crafting this delightful dish with our step-by-step guide, which includes variations to suit your dietary preferences and culinary creativity. From the classic Garden Pasta with Bocconcini to the vegan-friendly Sun-Dried Tomato Pesto Pasta and the hearty Sausage and Kale Pesto Pasta, our collection of recipes offers something for every palate. Get ready to tantalize your taste buds and embark on a culinary adventure with our Garden Pasta with Bocconcini extravaganza!
Here are our top 2 tried and tested recipes!
MARINATED BOCCONCINI
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 pints
Number Of Ingredients 9
Steps:
- To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste. Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls. Top off with more extra-virgin olive oil. Cover and seal the jar. Repeat with the other 3 jars. Turn the jars over several times to incorporate the flavors. Refrigerate for 3 at least days before serving. Lasts for up to 2 weeks in the refrigerator.
GARDEN PASTA WITH BOCCONCINI
Number Of Ingredients 0
Steps:
- Make the dressing: Bring a small saucepan of water to a boil; add the garlic and cook 2 minutes. Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth. With the motor running, add the olive oil in a slow, steady stream and blend until smooth. Season with salt and pepper.Make the salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer the pasta to a bowl and toss with the dressing.Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta. Add the tomatoes, bocconcini, pine nuts and basil and toss. Season with salt and pepper. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 287
Tips:
- Use fresh, seasonal vegetables: This will ensure that your pasta dish is packed with flavor and nutrients. Some good options for summer include zucchini, tomatoes, bell peppers, and eggplant.
- Don't overcook the pasta: Cook it according to the package directions, or until it is al dente (still slightly firm to the bite). Overcooked pasta will be mushy and unpleasant to eat.
- Use a good quality olive oil: Olive oil is a key ingredient in many Italian dishes, so it's important to use a good quality one. Extra virgin olive oil is the best choice, as it has the most flavor and nutrients.
- Season the pasta well: Don't be afraid to add salt, pepper, and other herbs and spices to taste. A little bit of seasoning can go a long way.
- Top with fresh herbs and cheese: Just before serving, sprinkle your pasta dish with fresh herbs, such as basil, oregano, or parsley. You can also add some grated Parmesan or pecorino cheese.
Conclusion:
Garden pasta with bocconcini is a delicious and easy-to-make dish that is perfect for a summer meal. It is packed with fresh vegetables and creamy cheese, and it is sure to be a hit with everyone at the table. So next time you're looking for a quick and easy pasta dish, give this recipe a try. You won't be disappointed!
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