Archive for the ‘Pasta’ Category

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Summer Pesto Pasta

August 27, 2019

This is another amazing summer recipe, perfect for lunches and picnics and family dinners. It is great warm or cold. We swapped in feta for Parmesan and walnuts for pine nuts for a fun, updated pesto.

You will need:

  • 1 c fresh basil
  • 1/3 c walnuts
  • 2 cloves garlic, peeled
  • 1/2 c feta
  • 1/3 c olive oil
  • 1/2 t pepper
  • 1/4 t salt
  • 1 lb of your favorite shaped noodles, cooked to al dente (we used some twisty cavatappi)
  • 4 ears of fresh corn, kernels cut off the cob
  • 1 c cherry tomatoes, cut in quarters or halves
  • Optional: 1/4 c light cream

20190615 Feta Pesto Pasta.JPG

Then you will…

  1. In a food processor, pulse together the fresh basil with the walnuts and garlic until roughly chopped.
  2. Add the feta, olive oil, pepper and salt and blend until smooth.
  3. If the pesto feels thick, add more olive oil a little at a time until you reach the desired consistency.
  4. Mix together the cooked noodles with the corn, tomatoes, and pesto. (Optional: slightly warm the cream and mix in for a richer dish).
  5. Serve for happy tummies!
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One Pot Mac n Cheese

October 4, 2018

20180908 One Pot Mac

Easy, cheesy and perfectly comforting. This simple mac n cheese comes together in one pot on your stovetop. If you want a cheesier taste, you could omit the pureed veg.

You will need:

  • 1 lb elbow or pipette noodles
  • 5 c milk
  • 2 t garlic powder
  • 1 t onion powder
  • 1/2 t paprika
  • 1/4 t salt
  • 1/4 t pepper
  • 2 T unsalted butter
  • 8 oz pureed carrot baby food
  • 4 oz pureed pumpkin baby food
  • 1 T Dijon mustard
  • 4 c freshly shredded cheddar
  • Optional: crispy fried onions, roughly chopped (like you put on a green bean casserole)

Then you will…

  1. In a large saucepan, combine pasta with the milk, garlic powder, onion powder, paprika, salt and pepper.
  2. Bring to a light boil over medium heat, stirring frequently.
  3. Allow to cook until the pasta is just tender, another 5-6 minutes.
  4. Stir in the butter, carrot and pumpkin purees, mustard and cheddar until everything is mixed well and the cheese is melted.
  5. Serve hot with crispy fried onions sprinkled on top!
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Bacon and Tomato Gnocchi

September 17, 2018

20180806 Bacon Gnocchi 03

Just a few ingredients make this a simple pasta dinner. However the bacon packs lots of flavor alongside the fresh tomatoes.

You will need:

  • 1/2 lb thick cut bacon
  • 1 lb fresh gnocchi
  • 2 c cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1/4 c shredded pecorino romano
  • Salt and pepper, to taste
  • 1 c fresh baby arugula

Then you will…

  1. In a large nonsticket skillet, cook the bacon until crispy. Remove from pan and place on a paper towel. Reserve the bacon fat.
  2. In a small sauce pan, warm 2 tablespoons of the bacon fat over medium heat.
  3. Add the the tomatoes and garlic to the sauce pan and allow to saute for 5 minutes, stirring occasionally.
  4. Meanwhile bring a large pot of salted water to a boil and cook the gnocchi according to the package. Drain and reserve 1/4 c of the cooking water.
  5. Add the pecorino romano and reserved cooking water to the sauce pan. Bring to a simmer.
  6. Season the sauce with salt and pepper to taste. Remove from heat.
  7. In the large nonstick skillet, heat 2 tablespoons of the bacon fat over medium-high heat.
  8. Add the cooked gnocchi to the skillet and allow to crisp up on each side, about 3-5 minutes all together.
  9. Add the sauce to the skillet and toss the gnocchi to coat.
  10. Remove from heat and stir in the baby arugula.
  11. Chop the bacon and top the gnocchi with bacon pieces before serving.
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Meatballs and Gravy

August 14, 2018

20180715 Meatballs 01

Our boys love meatballs, and I really like stroganoff dishes. This recipe combines the best of both worlds. It is great with your favorite noodles, whether that is an egg noodle orĀ  long noodle like linguine.

You will need:

  • 2 T olive oil
  • 1 sweet onion, finely diced
  • 1 lb ground beef
  • 1 lb ground pork
  • 1/2 c Panko breadcrumbs
  • 2 eggs
  • 1 clove garlic, minced
  • 1/2 t ground allspice
  • 1/4 t ground nutmeg
  • 1/4 t Worcestershire sauce
  • 1/4 t pepper
  • 1/4 t salt
  • 4 T salted butter
  • 1/4 c flour
  • 4 c unsalted beef stock
  • 2 cubes beef bouillon
  • 1 c light sour cream

Then you will…

  1. Preheat your oven to 400 degrees. Line a large edged baking sheet with nonstick foil.
  2. In a large nonstick skillet, warm two tablespoons of the olive oil over medium heat.
  3. Saute the onion until starting to caramelize, 5-8 minutes. Remove from the heat.
  4. In a large mixing bowl, combine the onion with the beef, pork, breadcrumbs, egg, garlic, allspice, nutmeg, Worcestershire, pepper, and salt.
  5. Roll into two dozen meatballs and place on the baking sheet.
  6. Bake 20-25 minutes, or until cooked through.
  7. Meanwhile, melt the butter over medium low heat in the skillet used to cook the onions.
  8. Whisk in the flour and allow to cook for 2 minutes.
  9. Whisk in the stock until smooth. Bring to a simmer.
  10. Add the beef bouillon cubes and sour cream. Whisk into the sauce.
  11. Allow the sauce to simmer and thicken until velvety and the consistency of a soft pudding, about 5-10 minutes.
  12. Season, as needed, with salt and pepper.
  13. Stir in the meatballs and serve on top of noodles.
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Double Mushroom Balsamic Pasta

July 31, 2018

Pasta is a wonderful quick meal choice. This dish is hearty thanks to the mushrooms and it gets amazing flavor from the balsamic vinegar. To enhance the mushrooms, I recommend using the truffle balsamic for the double mushroom flavor. This pasta goes great with a fresh crusty bread or a crisp green salad.

You will need:

  • 1 lb dried fettucine
  • 2 T unsalted butter
  • 2 T olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • 16 oz baby bella mushrooms, cleaned and sliced into quarters (6ths if larger mushrooms)
  • 1/3 c truffle balsamic vinegar (or regular if you can’t find truffled)
  • 1/4 c whipping cream
  • 1/3 c grated Parmesan cheese
  • Fresh cracked pepper

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the fettucine 2 minutes shy of al dente, and save 1/2 cup of the cooking water. (The pasta will finish cooking in the sauce).
  2. In a large nonstick skillet, melt the butter into the olive oil over medium heat.
  3. Add the onion and garlic to the skillet.
  4. Saute until the onion starts to soften, about 5 minutes.
  5. Mix in the mushrooms and allow to saute until they start to brown, about another 10 minutes.
  6. Add the vinegar and let cook down for about 3 to 5 minutes, until reduced by half.
  7. Stir in the cream and Parmesan.
  8. Stir in the fettucine to coat with sauce and cook for another 1-2 minutes.
  9. Add some of the pasta water to reach the desired thickness, if needed.
  10. Season with fresh cracked pepper to taste.

20180710 Mushroom Fettucine

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Instant Pot Creamy Sun-dried Tomato and Spinach Pasta

June 14, 2018

20180525 Sundried Tomato Pasta 02

We are still exploring the wonders of our Instant Pot. D and R seem to particularly enjoy the noodle dishes, including this one. It is full of sun-dried tomatoes and mushrooms, and then you stir in fresh spinach at the very end. It also has a bunch of cheese to make it creamy and amazing.

You will need:

  • 2 c unsalted chicken stock
  • 3 T Dijon mustard
  • 1 t garlic powder
  • 1 t dried basil
  • 1 lb dried noodles, preferably something spiraled like cavatappi or rotini
  • 3 T sun-dried tomato oil (from the jar of tomatoes)
  • 8 oz low fat cream cheese, cut into chunks
  • 8 oz sun-dried tomatoes, drained and chopped (oil saved per above)
  • 8 oz baby bella mushrooms, roughly chopped
  • 1.5 lb chicken breast, cut into bite-sized pieces
  • 3/4 c milk
  • 1 c grated Parmesan cheese
  • 3 c fresh baby spinach, roughly chopped
  • Salt and pepper, to taste

Then you will need…

  1. In your Instant Pot, mix together the stock, mustard, garlic powder, and dried basil.
  2. Stir in the noodles and sun-dried tomato oil.
  3. Top with the cream cheese, sun-dried tomato and mushrooms.
  4. Top with the chicken pieces.
  5. Close your Instant Pot and cook on manual (or pressure) for 10 minutes.
  6. Allow to rest for 10 minutes after done before doing a quick release.
  7. Stir the milk and cheese into the noodle mixture.
  8. Stir in the fresh spinach and allow to wilt.
  9. Season with salt and pepper to taste.
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Faux Lasagna Noodle Casserole

May 23, 2018

20180508 Faux Lasagna

We love lasagna but sometimes it feels like a lot of effort to make right. This noodle casserole has all the yummy parts of lasagna (pasta, cheese, sauce) while being a little simpler to put together.

You will need:

  • 12 oz short shaped noodles (works best with farfalle, gemelli, or egg noodles)
  • 1 medium yellow onion, chopped
  • 1.5 lb ground beef
  • 14 oz crushed tomatoes
  • 2 T garlic powder
  • 2 T onion powder
  • 1 T dried minced onion
  • 1 T oregano
  • Salt and pepper, to taste
  • 1 c sour cream
  • 16 oz cottage cheese
  • 1 c grated Parmesan
  • 1 small bunch scallions, chopped
  • 3 c shredded cheese (suggest an Italian blend)

Then you will…

  1. Preheat your oven to 350 degrees. Light grease a 9×9 baking dish with nonstick cooking spray.
  2. In a large pot of salted water, cook your noodles to al dente according to packaging. Drain and set aside.
  3. Meanwhile, cook the onion and beef in a large nonstick skillet over medium heat until the beef is crumbled and browned (about 7-10 minutes). Drain off any excess fat from the skillet.
  4. Stir the crushed tomatoes into the beef-onion mixture along with 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, and 1 tablespoon of the oregano. Season with salt and pepper to taste and allow to simmer 5-10 minutes.
  5. In a large mixing bowl, stir together the sour cream with the cottage cheese, Parmesan, 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, and scallions. Season with pepper to taste.
  6. Mix the noodles into the sour cream mixture.
  7. Spread half of the noodles in the prepared pan.
  8. Spread half of the beef on top of the noodles.
  9. Spread half of the shredded cheese on top of the noodles.
  10. Repeat with another layer of noodles then beef and finally cheese.
  11. Cover with foil and bake for 45 minutes.
  12. Remove the foil and bake for another 10-15 minutes or until the cheese on top is melted and slightly golden.
  13. Allow to cool five minutes before serving.

 

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