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Ingredients

• ✓ gemelli pasta
• pea
• lemon
• olive oil
• zucchini
• garlic
• shrimp
• salt
• black pepper
• creme fraiche
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
2. 2 At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
3. 3 Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
4. 4 Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
5. 5 Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.

By KimK

Ingredients

• ✓ gemelli pasta
• olive oil
• shallot
• garlic
• red pepper flakes
• sage
• pumpkin puree
• milk
• half-and-half
• salt
• white pepper
• chili powder

Instructions

1. 1 Heat oil in a large sauté pan over medium heat. Add shallot, garlic, and pepper flakes; cook, stirring occasionally, until shallots are crispy, about 5 minutes. Add sage; cook for 30 seconds, being careful sage doesn't burn. Transfer shallot-sage mixture to a paper towel-lined plate.
2. 2 Add pumpkin, milk, half-and-half, salt, white pepper, and chili powder to the same pan; cook and stir over medium heat until forms a smooth, creamy sauce, about 2 minutes.
3. 3 Divide cooked pasta among four plates; top with pumpkin sauce. Sprinkle servings with reserved shallot-sage mixture.

By thedailygourmet

Ingredients

• ✓ gemelli pasta
• olive oil
• sweet sausage
• tomato
• onion
• garlic
• chicken broth
• kale
• salt
• black pepper
• butter
• all-purpose flour
• milk
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gemelli at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat oil in a large skillet over medium-high heat. Add sausage and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Add tomato, onion, and garlic; saute for 3 minutes. Pour in chicken broth and scrape the bottom of the pan to deglaze browned bits. Add kale and cook, tossing occasionally, until wilted and tender, about 5 minutes. Season with salt and pepper.
3. 3 While kale is cooking, reserve 1/2 cup pasta water, and drain pasta. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly with a whisk, for 1 minute. Pour in milk slowly while whisking vigorously to smooth lumps. Season with salt and pepper and continue to cook until mixture begins to bubble and thicken, 7 to 10 minutes. Add reserved pasta water to reach desired consistency as needed. Remove sauce from heat.
4. 4 Pour sauce into sausage mixture, add drained pasta, and toss to evenly coat. Serve warm topped with Parmesan cheese.

By tcasa

Ingredients

• ✓ gemelli pasta
• extra-virgin olive oil
• onion
• asparagus
• mushroom
• cherry tomato
• garlic
• red pepper flakes
• salt
• black pepper
• butter
• all-purpose flour
• milk
• parmigiano-reggiano cheese
• provolone cheese
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil; cook gemelli in boiling water until tender yet firm to the bite, about 6 minutes. Drain and set aside.
3. 3 Heat herb-infused olive oil in a large skillet over medium heat until shimmering. Cook and stir onion in hot oil for 2 minutes. Add asparagus and mushrooms; cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes. Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.
4. 4 Pour vegetable mixture into a large bowl. Stir in cooked pasta until incorporated.
5. 5 Melt butter in the same skillet over medium heat. Add flour and cook, stirring constantly, until mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone until cheese is melted and sauce is smooth.
6. 6 Pour sauce over pasta-vegetable mixture and stir to combine. Taste and adjust seasonings. Pour into the prepared baking dish. Toss remaining 1/3 cup Parmigiano-Reggiano with bread crumbs in a small bowl and sprinkle over casserole.
7. 7 Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

By Bibi

Ingredients

• ✓ gemelli pasta
• white queso blanco cheese sauce
• tomatillo cooking sauce
• chicken
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
2. 2 At the same time, combine cheese sauce and tomatillo cooking sauce in a medium saucepan over medium-high heat. Stir until well blended, then stir in chicken. Cook until heated through, 5 to 10 minutes. Remove from the heat.
3. 3 Drain pasta and return to the pot. Pour sauce mixture over pasta; stir and heat on medium heat until heated through, 3 to 5 minutes.
4. 4 Serve immediately and garnish with Parmesan cheese.

By Melissa Goff

Ingredients

• ✓ gemelli pasta
• butter
• flour
• whole milk
• ranch seasoning mix
• cheddar cheese

Instructions

1. 1 Cook pasta according to package directions, 8 to 10 minutes. Drain and set aside.
2. 2 While the pasta is cooking, heat the butter in a saucepan over medium heat until it begins to foam. Whisk in the flour until smooth and cook, whisking, for about 2 to 3 minutes. Stir in the milk and Hidden Valley® Original Ranch® Seasoning Mix and cook, stirring, until thickened, about 5 minutes. Fold in the cheese and stir until melted. Add the cooked pasta and mix well. Serve hot.

By Hidden Valley Ranch

Ingredients

• ✓ gemelli pasta
• swiss chard
• bacon
• onion
• garlic
• olive oil
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add gemelli and boil until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
2. 2 While the gemelli is cooking, remove and slice Swiss chard stems. Cut leaves in half lengthwise, then thinly slice.
3. 3 Cook bacon in a Dutch oven or large skillet over medium-high heat until lightly browned, 4 to 5 minutes. Add onion and garlic; cook and stir for 2 minutes. Add chard stems and cook for 1 minute, then add leaves and cook until wilted, about 2 more minutes.
4. 4 Add warm gemelli and olive oil to the chard mixture. Stir to combine and cook until heated through, about 2 minutes. Serve topped with Parmesan cheese.

By Nicole Chambers-Bowman

Ingredients

• ✓ gemelli pasta
• evaporated milk
• ranch salad dressing
• egg
• asiago cheese
• bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Cook pasta according to package directions. Rinse and drain.
3. 3 In a medium bowl, whisk evaporated milk, dressing and eggs together until smooth. Fold in the cheese. Add the cooked pasta and mix well. Spoon pasta mixture into an oiled 1 1/2-quart casserole. In a bowl, combine bread crumbs and melted butter. Sprinkle on top of pasta. Bake for 20 to 25 minutes until the top is nicely browned and heated through.

By Hidden Valley Ranch

Ingredients

• ✓ gemelli pasta
• pumpkin
• olive oil
• thyme
• salt
• black pepper
• pancetta
• chicken broth
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Pile diced pumpkin on the baking sheet. Drizzle with 1 tablespoon olive oil and toss lightly to coat. Spread pumpkin out and sprinkle with thyme, salt, and pepper.
3. 3 Bake in the preheated oven for 20 minutes. Remove and set aside.
4. 4 Bring a large pot of unsalted water to a boil. Add gemelli pasta and boil until just nearly tender, about 9 minutes.
5. 5 Heat remaining olive oil in a large pan over medium heat. Add pancetta and cook until starting to brown, 4 to 5 minutes. Add the roasted pumpkin and cook, stirring frequently, 2 to 3 minutes more. Pour in chicken broth and bring to a boil.
6. 6 Drain pasta and add to the pan with the pumpkin mixture. Continue cooking until pasta is tender yet firm to the bite, 1 to 2 minutes more. Serve immediately, topped with Parmigiano-Reggiano cheese.

By Kim's Cooking Now

Ingredients

• ✓ gemelli pasta
• olive oil
• garlic
• plum tomato
• red pepper flake
• salt
• tuna steak
• parsley
• heavy cream
• basil

Instructions

1. 1 Heat a heavy skillet over medium heat. Add oil and wait until it shimmers. Add garlic and cook quickly, being careful not to burn, about 1 minute. Carefully transfer garlic slices to a paper towel-lined plate. Set aside.
2. 2 Add tomatoes, red pepper flakes, and salt to the same skillet. Stir and crush down tomatoes with a wooden spoon. Cover and cook for 5 minutes.
3. 3 Meanwhile, bring a large pot of salted water to a boil and cook pasta until tender yet firm to the bite, about 8 minutes. Drain and set aside.
4. 4 Remove lid from sauce and stir. Add in tuna steaks. Cover and cook until tuna flakes easily with a fork, 8 to 10 minutes. Add 1/2 of the fried garlic, parsley, cream, and 1/2 of the basil.
5. 5 To serve, add pasta to bowls and ladle tuna sauce on top. Garnish with remaining basil chiffonade and fried garlic. Serve immediately.

By thedailygourmet

Ingredients

• ✓ gemelli pasta
• ahi tuna
• butter
• all-purpose flour
• whole milk
• olive oil
• cremini mushroom
• marsala wine
• olive oil
• panko bread crumb
• flat-leaf parsley

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C) or the lowest setting. Set tuna fillets out on the counter to take the chill off.
2. 2 Prepare bechamel sauce by melting 3 tablespoons butter in a Dutch oven over medium-high heat. Add flour and whisk constantly until a copper-colored paste (roux) forms. Slowly whisk in milk and stir constantly until heated through and thickened, about 5 minutes. Remove bechamel from the heat.
3. 3 Bring a large pot of generously salted water to a boil. Add gemelli and boil until tender yet firm to the bite, about 12 minutes.
4. 4 While the gemelli is cooking, heat 2 tablespoons butter and a drizzle of olive oil in a saucepan over medium heat until hot enough to hear a sizzle. Add mushrooms and saute until softened and golden brown, 5 to 7 minutes. Add Marsala wine and simmer for 2 to 3 minutes. Remove from the heat.
5. 5 Reheat the bechamel. Add the mushroom mixture and stir to combine.
6. 6 Drain gemelli and add to the Dutch oven. Stir to combine with the mushroom sauce mixture. Cover and transfer to the preheated oven to keep warm.
7. 7 Heat 1 tablespoon olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat until almost smoking. Add panko and saute until golden brown, 3 to 4 minutes. Transfer to a bowl and wipe out the hot skillet.
8. 8 Return the skillet to medium-high heat and add remaining 2 tablespoons olive oil; heat until just shimmering. Swirl the oil in the pan and add tuna fillets. Cover the skillet and sear tuna for 2 minutes. Flip and sear the other sides for 1 1/2 minutes.
9. 9 Immediately transfer tuna to a large cutting board and thinly slice across the grain. Plate tuna on warmed plates with gemelli and mushroom mixture. Garnish with panko and parsley.

By ChowSnobcom

Ingredients

• ✓ gemelli pasta
• olive oil
• chicken breast
• butter
• garlic
• cilantro
• basil
• parmesan cheese
• italian seasoning
• salt
• black pepper
• red pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat 1 tablespoon oil in a large, deep skillet. Add chicken and cook until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and cut into small chunks.
3. 3 Add remaining oil, butter, and garlic to the skillet and begin cooking over low heat. Add cilantro and basil and stir to keep the mixture moving. Slowly add cooked chicken, Parmesan cheese, Italian seasoning, salt, pepper, and red pepper. Cook, stirring often to keep the cheese from burning, for about 20 minutes.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
5. 5 Drain pasta and return to the pot. Pour in sauce and toss to coat.

By guynotorious

Ingredients

• ✓ gemelli pasta
• olive oil
• butter
• chicken breast
• italian seasoning
• granulated garlic
• salt
• portobello mushroom
• vegetable oil
• butter
• garlic
• thyme
• lemon
• chardonnay wine
• flour
• chicken broth
• spinach
• gruyere cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gemelli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup pasta cooking water.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Add 1 tablespoon butter and allow to melt. Season chicken strips with Italian seasoning, garlic granules, and salt. Once butter is melted, add seasoned chicken strips and cook until strips are a golden color, about 5 minutes. Add portobello mushrooms and cook until softened, about 5 minutes.
3. 3 Remove chicken and mushrooms from the skillet. Set aside on a plate and keep warm.
4. 4 Wipe out skillet and add 1 tablespoon oil and 1 tablespoon butter. Melt butter over medium heat and add garlic; cook until fragrant, about 30 seconds. Add thyme sprigs and lemon zest. Cook for 30 seconds, stirring often. Pour in wine and lemon juice. Continue to cook and stir until sauce has reduced by half, about 3 minutes. Whisk in flour to thicken sauce and create a roux. Gradually add broth, whisking continuously, until you have a thick sauce. Add spinach and cook for 1 minute.
5. 5 Stir in 1/2 of the Gruyere cheese and stir until well combined. Once cheese has melted, add remaining cheese and stir until melted. If sauce is too thick, gradually stir in reserved pasta cooking water to thin out the sauce.
6. 6 Add cooked pasta to the skillet and toss until well combined with the sauce. Add chicken and mushrooms, adjust seasoning to taste, and serve immediately.

By thedailygourmet

Ingredients

• ✓ gemelli pasta
• chicken breast
• italian seasoning
• salt
• black pepper
• butter
• garlic
• chicken broth
• broccoli floret
• grape tomato
• parmesan cheese
• whipping cream
• basil pesto
• cayenne pepper

Instructions

1. 1 Season chicken with Italian seasoning, salt, and pepper.
2. 2 Melt butter in a skillet over medium-high heat. Add chicken; cook and stir for about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer chicken to a bowl and keep warm.
3. 3 Pour chicken broth into the skillet and add gemelli. Reduce heat to medium and cook for 8 minutes. Add broccoli and cook, stirring occasionally, until completely cooked, about 5 more minutes.
4. 4 Add tomatoes and cook for 3 minutes. Stir in Parmesan cheese, whipping cream, and pesto until combined. Return chicken to the skillet and cook until heated through, about 3 minutes.

By thedailygourmet

Ingredients

• ✓ gemelli pasta
• pumpkin seed
• cayenne pepper
• roma tomato
• green onion
• garlic
• olive oil
• goat cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Spread pumpkin seeds in a single layer on a cookie sheet. Sprinkle the seeds with cayenne pepper.
3. 3 Roast in the preheated oven until lightly browned, 3 to 5 minutes. Watch them carefully so that they do not burn. Set aside.
4. 4 Place the tomatoes in a single layer on a cookie sheet. Scatter the green onion and garlic over the tomatoes. Drizzle the vegetables with olive oil to coat.
5. 5 Roast in the preheated oven 45 minutes. Remove from oven and cool slightly; remove the skins from the tomatoes.
6. 6 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
7. 7 Stir the goat cheese into the hot pasta until melted. Then, stir in the roasted peeled tomatoes. Place the pumpkin seeds on top of pasta to serve.

By Nicole Devaney

Ingredients

• ✓ gemelli pasta
• olive oil
• red wine vinegar
• garlic
• oregano
• mustard
• salt
• black pepper
• baby spinach
• cherry tomato
• cucumber
• red onion
• feta cheese
• kalamata olive

Instructions

1. 1 Whisk olive oil, vinegar, garlic, oregano, Dijon, salt, and black pepper together in a small bowl until well combined.
2. 2 Bring a large pot of lightly salted water to a boil. Cook gemelli pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes. Drain, rinse under cold water, drain again.
3. 3 Transfer gemelli to a large bowl; add spinach, cherry tomatoes, cucumber, red onion, feta cheese, and olives. Toss salad with vinaigrette until evenly coated.

By Annie Pfannkoch