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The spaghetti is coated in an unpretentious sauce made with olive oil, Parmesan cheese, lemon juice, lemon zest, salt and pepper. Pasta water and fresh basil finish this sauce off, making it silky ...
In a large skillet, heat the 2 tablespoons of olive oil. Add the onion, garlic and bell peppers, season with salt and pepper and cook over moderate heat, stirring occasionally, until the peppers ...
In this quick 20-minute dinner recipe, tender penne pasta is combined with garlic, roasted red peppers and spinach and topped with crumbled feta cheese for a fast and easy Mediterranean-inspired meal.
Preserved lemons. Lemon, lime and the zest from both are featured throughout the book, and there is also plenty of preserved lemon, which Pashman deems a “punchy powerhouse.”
This filling rice casserole, loosely based on paella, features seared corn, roasted peppers, garlic and red onions. If you like, include diced zucchini or chopped green beans as well.
As far as stuffed pasta goes, ... tomatoes, and even caramelized ... dill, and lemon zest. Then we added chopped artichoke hearts and roasted peppers to give the filling a tangy, slightly briny zing.
Stir in tomato sauce, diced tomatoes, oregano, basil, red pepper flakes, and remaining 1 teaspoon salt. Remove 2 cups sauce and reserve. Fold bell peppers and cooked sausage, mushrooms, and ...
The family only had a can of tomatoes, onions and fresh basil. Colicchio responded with a simple recipe that many home cooks will be able to use long after the world has reopened.