Traditional recipes

Campanelle Pasta with Parsley Butter

Campanelle Pasta with Parsley Butter

Ingredients

Parsley butter

  • 1 cup (packed) coarsely chopped fresh Italian parsley
  • 2 teaspoons (packed) grated lemon peel
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 pound campanelle (trumpet-shaped pasta), fiori, or fusilli pasta

Recipe Preparation

Parsley butter

  • Finely chop parsley, lemon peel, and garlic in processor. Add butter and process until well blended. Season parsley butter to taste with salt and pepper. DO AHEAD Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.

Pasta

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer pasta to large serving bowl. Add half of parsley butter (about 1/3 cup) to pasta (reserve remainder for Broccoli Rabe with Parsley Butter (click for recipe); toss to coat. Season to taste with salt and pepper.

Recipe by Jeanne Thiel Kelley,Reviews Section

Roasted Cauliflower Campanelle

Waste not, want not. You may be rolling your eyes and saying “Ok, Mom,” but we aren't handing out hoary old sayings just to amuse ourselves. In this meal, you'll be using the cauliflower in ways you've never used it before, and every part: the leaves, the core, and, of course, the florets. This versatile veggie is served with pasta and a rich, butter-y sauce that'll leave you licking the spoon… or the cauliflower. Nothing's wasted here, and everything tastes exactly as you want.


Here’s how you make pasta with buttered tomato clam sauce!

You start by simmering up some canned tomatoes and their juices with butter and an onion (and yes, if this reminds you of the classic recipe for the best tomato sauce in the world, you are right!)

We are going to jazz this sauce up a bit by pureeing it up, and then stirring in a couple of cans of chopped clams, which will give it a nice dash of protein and a lovely light seafood flavor.

And last but not least, you are going to whirl that slice of bread up in your food processor, sauté the crumbs in a teeny bit more butter, and then mix them with parsley and parmesan cheese for a delicious crunchy pasta topping.

No matter what you have for supper, I hope that gathering around the table for supper gives you the comfort and cheer that we all need so much these days!

Xoxoxo and stay safe and healthy!

Want to round out your meal? This recipe pairs well with.

Crostini with Roast Beef and Pomegranate

Wedge Salad!

Easy Apple Crumble Bars


Campanelle Pasta with Parsley Butter - Recipes


Like anyone out there in the holiday mode, I have been very busy lately. So, when I saw a recent issue of America's Test Kitchen-30 minute Suppers, packed full of 96 recipes that all cook in 30 minutes, I bought it.
This easy & quick pasta dinner is from that issue. It was delicious.

Begin by cooking 1 pound of campanelle pasta . While the pasta is cooking, prepare the other ingredients. Melt 1 tablespoon of unsalted butter in a large skillet over medium heat. Cook 6 slices of deli prosciutto, that have been cut into small strips, until brown & crisp.

Transfer to a paper towel lined plate & set aside for now.

To the same pan, add some more butter <3 tablespoons>& about 1 1/2 pounds of butternut squash, that has been peeled & diced into 1/2" chunks. I used some already peeled & cut squash to save even more time. Cook the squash for about 8-10 minutes, or until it's softened & beginning to brown. Add in 2 tablespoons of fresh thyme leaves & cook for an additional minute.

Next add in a 1/2 cup of white wine & cook until it is reduced by half. about 3 minutes. Stir in a cup of low-sodium chicken broth & simmer until the sauce thickens slightly .

When the pasta is cooked, drain & pour the pasta back into the pot. Add in 4 cups of baby spinach leaves, the butternut squash mixture & the prosciutto. Toss until the spinach wilts.

Season with salt & pepper, if desired & serve.

Pasta with Butternut Squash, Spinach & Prosciutto

4 tablespoons unsalted butter, divided
6 slices deli prosciutto, cut into thin strips
1 1/2 pounds butternut squash, peeled & cut into 1/2 " chunks
2 tablespoons fresh thyme leaves
1/2 cup white wine
1 cup low-sodium chicken broth
1 pound campanelle pasta
4 cups baby spinach
kosher salt & freshly ground pepper

Bring a large pot of salted water to boil & cook the pasta according to the package instructions, until al dente. While the pasta is cooking, melt 1 tablespoon of the butter in large skillet, over medium heat. Add the prosciutto & cook for about 10 minutes, or until brown & crisp. Transfer to a paper towel lined plate & set aside.
Melt the remaining butter in the same skillet & add the squash. Cook for 10 minutes, or until softened & beginning to brown. Add the thyme & cook for an additional minute. Stir in the wine & simmer until reduced by half, about 3 minutes. Add the chicken broth & cook until the sauce begins to thicken, about 4 minutes.
Drain the pasta & pour it back into the pot. Add in the spinach, the butternut squash mixture & the reserved prosciutto. Toss until the spinach wilts. Season with salt & pepper to taste & serve.
Click here for the printable recipe.

4 comments:

Oh, this looks and sounds so good! To me, eating butternut squash is like eating candy. I love it!

Wow! This looks really delicious! Wanna eat!! (^o^)

I saw this recipe in the magazine at the grocery store the other day. It looked super yummy but I didn't get the magazine because I figured I could get the recipe off line once I got home. I looked on Epicurious thinking I would find it there but no luck. I'm so glad you had the recipe on your blog so I could make it for dinner tonight. I was very tasty!


Crisp, substantial white blend from northern Italy.

This is not an Italian recipe, being Italian I can tell you this. I thought I try to do something different. Way too salty and by the way real Italians do not use chicken broth. Epic fail.

Have made this so many times over the years. First time I made it with veal and followed the recipe faithfully - delicious. I also made it with ground beef - also delicious. Over the years we’ve moved to a more veggie-based diet and now I make it with an assortment of mushrooms chopped finely - STILL DELICIOUS. Substituted shallots for the onion - made a lovely delicate flavor. Add extra capers - always. Great recipe to make as is or as a base to riff on.

A keeper. Since ground veal is sort of hard to come by I used ground pork. chicken or turkey would be fine as well. They all substitute well for veal even when strips are pounded out and sauteed in other recipes. I added sauteed Shiitake mushrooms and it really worked great. Easy recipe and Like most Italian food, simple.

Made this for dinner tonight and it was delicious!! Husband and daughter loved it and daughter said she hopes there is enough for a third day of leftovers. Didn't have fresh herbs so I used the dried and it was just fine. Definitely a keeper recipe.

This was delicious. I only had a tablespoon of capers on hand and it was fine. Also, it did not take 40 minutes. Closer to a half-hour from start to finish.

This has become a family favorite without a doubt, a no fail dish. I usually make a double helping to feed our large crew and ensure plenty of leftovers. As we have decided as a family to not eat veal, I substituted 1/2 pork and 1/2 beef. The taste was not at all compromised.

Have made this twice, and found it relatively easy to prepare and absolutely delicious each time. The first time I tried it after looking for ideas for a pound of ground veal. That time I was missing the capers, fresh parsley and butter and used campanelle pasta in place of orecchiette. The second time I substituted a pound of ground bison for the veal, but was otherwise faithful to the recipe (except for a bit of avocado oil to brown the bison). The bison dish was a richly flavored, hearty pasta dish which was picky-husband approved. This recipe is definitely a keeper!


Campanelle Pasta with Parsley Butter - Recipes

Even as a very young child, if someone were to ask me what my favorite food was, I would never fail to answer “Artichokes.” More specifically steamed artichokes, dipped, no, DROWNED, in melted butter, lemon and garlic.

Because they were so hard to get, and relatively expensive, these were a real treat for us kids and we would anxiously look forward to them all day.

Now that you can buy artichokes 4 to a bag at Costco, I guess the treat is more about the vats of melted butter and less about the extravagant cost. But I threw caution (and love handles) to the wind when I made this pasta. And it was well worth it.

It evokes all of the same buttery, sour lemon, garlicky goodness, but spreads the flavor wealth all over the pasta. I added white wine and fresh herbs for good measure and served this with grilled trout. Ummmmm, divine.

*One last note- it is worth the trouble to use fresh artichoke hearts. I mean, I am the first to enjoy just opening a can and draining bunch of artichoke hearts, but the difference between them and a fresh artichoke heart is serious. If there is no way you can your hands on a fresh artichoke- use frozen hearts instead of canned- they don’t have the citric acid preservative that changes the artichoke flavor.

Artichoke Pasta with Butter, Lemon and Garlic, serves 4
-1 lb pasta (I used campanelle)

-3 Globe artichokes
-1 lemon, cut in half

-2 Tbs butter
-2 Tbs olive oil
-2 cloves garlic, minced
-2 lemons zest and juice (about 4 Tbs)
-¼ cup herbs, minced (parsley and chives)
-½ cup white wine
-Kosher salt and freshly ground black pepper

Finishing sauce
-2 Tbs butter
-2 Tbs lemon juice
-1 clove garlic, minced

Fresh parsley and chives for garnish (I used chive blossoms too)

1) Bring a large pot of salted water to a rolling boil.

2) While you are waiting for the water to boil, trim the 3 globe artichokes down to the heart, removing all of the tough outer leaves, stem and dark green from the tender whitish green flesh around the heart.

3) Next, cut the hearts in half and carefully cut the choke (the prickly fuzzy layer) off of the top of the heart.

4) Rub the trimmed artichokes with a half of a lemon and put them in a bowl of cold water with the lemon halves.

5) Add the artichoke heart halves and the lemon halves to the boiling water and boil 5 minutes.

6) Using a slotted spoon, pull the artichoke hearts from the boiling water and placed on a cutting board. (leave the lemon halves in the water)

7) Slice each artichoke heart half into 3 to 4 pieces.

8) In a medium pan, melt the butter with the olive oil and add the garlic, lemon zest and 2 Tbs of the fresh lemon juice. Let this simmer about 1 minute.

9) Meanwhile, add the pasta to the boiling water that you cooked the artichokes in. Cook according to the manufacturers directions to al dente.

10) Add the artichoke heart pieces and the white wine to the pan and cook over medium heat, for 5 minutes.

11) Then place a lid on the pan and cook another 3-5 minutes or until the artichokes are fork tender.

12) Drain the pasta and add it back to the pot it was cooked in.

13) Add the artichokes and sauce to the pot and stir well to coat the pasta.

14) Immediately put the pan back on the stove, adding the butter, 2 Tbs lemon juice and minced garlic to the pan.

15) Simmer together until the butter has just melted and add it to the pasta.

16) Toss the pasta together season to taste with kosher salt and freshly ground black pepper.

17) Garnish with a little fresh parsley. Serve immediately.

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Even as a very young child, if someone were to ask me what my favorite food was, I would never fail to answer “Artichokes.” More specifically steamed artichokes, dipped, no, DROWNED, in melted butter, lemon and garlic.

Because they were so hard to get, and relatively expensive, these were a real treat for us kids and we would anxiously look forward to them all day.

Now that you can buy artichokes 4 to a bag at Costco, I guess the treat is more about the vats of melted butter and less about the extravagant cost. But I threw caution (and love handles) to the wind when I made this pasta. And it was well worth it.

It evokes all of the same buttery, sour lemon, garlicky goodness, but spreads the flavor wealth all over the pasta. I added white wine and fresh herbs for good measure and served this with grilled trout. Ummmmm, divine.

*One last note- it is worth the trouble to use fresh artichoke hearts. I mean, I am the first to enjoy just opening a can and draining bunch of artichoke hearts, but the difference between them and a fresh artichoke heart is serious. If there is no way you can your hands on a fresh artichoke- use frozen hearts instead of canned- they don’t have the citric acid preservative that changes the artichoke flavor.

Artichoke Pasta with Butter, Lemon and Garlic, serves 4
-1 lb pasta (I used campanelle)

-3 Globe artichokes
-1 lemon, cut in half

-2 Tbs butter
-2 Tbs olive oil
-2 cloves garlic, minced
-2 lemons zest and juice (about 4 Tbs)
-¼ cup herbs, minced (parsley and chives)
-½ cup white wine
-Kosher salt and freshly ground black pepper

Finishing sauce
-2 Tbs butter
-2 Tbs lemon juice
-1 clove garlic, minced

Fresh parsley and chives for garnish (I used chive blossoms too)

1) Bring a large pot of salted water to a rolling boil.

2) While you are waiting for the water to boil, trim the 3 globe artichokes down to the heart, removing all of the tough outer leaves, stem and dark green from the tender whitish green flesh around the heart.

3) Next, cut the hearts in half and carefully cut the choke (the prickly fuzzy layer) off of the top of the heart.

4) Rub the trimmed artichokes with a half of a lemon and put them in a bowl of cold water with the lemon halves.

5) Add the artichoke heart halves and the lemon halves to the boiling water and boil 5 minutes.

6) Using a slotted spoon, pull the artichoke hearts from the boiling water and placed on a cutting board. (leave the lemon halves in the water)

7) Slice each artichoke heart half into 3 to 4 pieces.

8) In a medium pan, melt the butter with the olive oil and add the garlic, lemon zest and 2 Tbs of the fresh lemon juice. Let this simmer about 1 minute.

9) Meanwhile, add the pasta to the boiling water that you cooked the artichokes in. Cook according to the manufacturers directions to al dente.

10) Add the artichoke heart pieces and the white wine to the pan and cook over medium heat, for 5 minutes.

11) Then place a lid on the pan and cook another 3-5 minutes or until the artichokes are fork tender.

12) Drain the pasta and add it back to the pot it was cooked in.

13) Add the artichokes and sauce to the pot and stir well to coat the pasta.

14) Immediately put the pan back on the stove, adding the butter, 2 Tbs lemon juice and minced garlic to the pan.

15) Simmer together until the butter has just melted and add it to the pasta.

16) Toss the pasta together season to taste with kosher salt and freshly ground black pepper.


To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Prepare The Ingredients

Cut mushrooms into ¼" slices. Core tomato and cut into ½" dice Mince parsley

Cook The Pasta

Once water is boiling, add pasta and cook until al dente, 10-12 minutes. While pasta cooks, prepare the steak strips.

Cook The Steak Strips

Separate steak strips into a single layer and pat dry. Season with ¼ tsp garlic salt, a pinch of salt and pepper. Place a large non-sick pan over medium-high heat and add 1 tsp. olive oil Add steak strips to pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Transfer to a plate and tent. Reserve pan no need to wipe clean.

Cook The Vegetables

In the same pan over medium-high heat, add 2 tsp. olive oil, mushrooms, and remaining garlic salt. Stir often until lightly browned, 3-5 minutes. Add tomatoes and cook, stirring occasionally, until combined, 1-2 minutes. Add white cooking wine and bring to a simmer. Add tomato paste, beef demi, and ½ cup water and return to a simmer. Add pasta, butter, and steak strips and toss to combine. Remove from burner.

Finish The Dish

Plate dish as pictured on front of card, topping with parsley. Bon appétit!

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.


Campanelle Pasta with Parsley Butter - Recipes

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The opening of this bell-shaped pasta gives the shallots, mushrooms, and cream in this sauce a place to hide. Eaters get a nice surprise with each bite, which is why Nomad Pasta owners Nick Grim and Noelle Wingate shared the recipe with us.

6 tablespoons butter
1 cup shallots, finely diced

16 ounces mushrooms, sliced
5 cloves garlic, minced
1 cup dry white wine
¾ cup heavy cream
½ cup grated Pecorino Romano cheese

¼ cup Italian parsley, chopped
¼ cup basil, chopped
12 ounces dried campanelle

Bring a large pot of salted water to boil over medium-high heat.


In a large saucepan, melt butter over medium heat. Add shallots and sauté until translucent, 3–4 minutes. Add mushrooms and sauté until tender, 3–4 minutes. Add garlic and sauté for 1 minute. Add white wine and reduce by half. Add heavy cream and reduce by half. Stir cheese and half the parsley and basil into the sauce. Season with salt to taste.


Drop campanelle into the boiling water and cook until al dente. Drain pasta and toss with sauce. Serve hot garnished with pepper and the remaining basil and parsley.


Tag Archives: campanelle pasta

For some reason everyone was tired and a little cranky last night. We had a busy weekend and it may have caught up with us. I wanted to cook something straightforward, something that would zap us back into a happier place, and, for some reason I though a lemon might do the trick? I have been experimenting more and more with them and have found that they can liven up a sauce to no end.

This was an excellent use of a lemon and it gave the pork tenderloin even more tenderness! Using big mushrooms was also a nice touch. They looked great in the dish and felt a little like I was eating a piece of meat. This Campanelle pasta was new to me. I usually stick to penne or some sort of spaghetti type, but this one caught my eye because it had a ribbony edge and was curled. I knew it would capture lots of lovely sauce – yum!

Dinner softened moods and lulled everyone into the evening in the best possible way. I got my therapy from cooking and everyone else got it from eating. Making dinner together is the best mood enhancer. It was hard to be grumpy in a kitchen that smelled of lemony creaminess!

You will need: 2 pork tenderloin (about 1 lb each), sliced into 3/4″ -1″ pieces, 2 tbs extra-virgin olive oil, 2 tbs unsalted butter, 3 cloves garlic, finely chopped, 5 or 6 large white mushrooms, sliced, 1/2 cup freshly chopped flat-leaf parsley, juice of 1 lemon, 1/2 cup white wine, 1 1/2 cups chicken broth, 2 tbs heavy cream, 6 cups fresh spinach leaves, coarse sea-salt & freshly ground black pepper. 1 lb campanelle pasta ( bowties or a ridged penne would work too).

Preheat oven 400*

Sear tenderloin in batches..

1 – Put big saute pan on high heat and add the oil and 1 tbs of the butter. Season sliced meat with salt and pepper. When fats begins to sizzle sear pork on each side until browned (2 minutes per side approx.). Remove to plate and set aside. Turn heat down to low/medium.

2 – Add mushrooms and garlic and saute for about 7 minutes. Add the wine and broth, and bring to a steady simmer. Add lemon juice and parsley and stir. Turn off pan. Taste and add salt and pepper to your taste.

3 – Add pork, cover and place in oven for 35 minutes. Take out and add spinach. Cover for 5 minutes to let the spinach wilt. . Remove the lid, stir in last tbs of butter. Toss in the pasta and add a little pasta water if you like a thinner sauce.

While pan is in oven put on water for pasta and cook campanelle according to instructions. Before draining scoop out some of the pasta water in case you need to thin your sauce later.

add a little cream and butter..

Divide between warmed bowls or carry ceremoniously to the table in one big bowl.


  • 8 ounces fresh or frozen sea scallops
  • 6 ounces campanelle pasta
  • ¼ teaspoon salt plus 1/8 teaspoon, divided
  • ¼ teaspoon ground pepper
  • 3 teaspoons olive oil, divided
  • 2 cups fresh oyster mushrooms, cut into 2-inch pieces
  • 2 cloves garlic, minced
  • 2 cups chopped kale
  • 1 ½ cups thinly sliced fennel
  • ¼ cup dry white wine
  • ¼ cup light butter with canola oil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • ⅛ teaspoon salt

Thaw scallops if frozen. Rinse scallops pat dry with paper towels. Cook pasta according to package directions. Drain set aside.

Sprinkle scallops with 1/4 teaspoon of the salt and the pepper. Heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add scallops cook 2 to 4 minutes or until scallops are opaque, turning once. Remove from skillet keep warm. Add another 1 teaspoon of the oil, the mushrooms, and garlic. Cook about 4 minutes or until mushrooms are tender. Remove from skillet keep warm. Add the remaining 1 teaspoon oil, the kale, and fennel. Cook about 7 minutes more or just until kale and fennel are tender.

Remove skillet from heat and add wine. Return to heat. Add butter, parsley, lemon juice, and the remaining 1/8 teaspoon salt stir to combine. Add the cooked pasta and the mushroom mixture to the butter mixture toss to combine. Heat through. Divide pasta-mushroom mixture among four serving bowls. Place scallops on top of pasta-mushroom mixture.


Watch the video: Καλύτερα από την πίτσα Όλοι οι φίλοι μου ετοιμάζουν τη συνταγή Όχι σάντουιτς αλλά χρυσό τόσο νόστιμο (January 2022).