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Archive for the ‘pasta’ Category

Creamy Three-Cheese Spaghetti

Creamy Three-Cheese Spaghetti

Ingredients
12 oz. spaghetti
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
3/4 c. heavy cream
3/4 c. chicken broth
3/4 c. shredded Italian cheese blend
kosher salt
Freshly ground black pepper
2 tbsp. chopped fresh parsley

Directions
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.

Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth, and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.

Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.

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Whole Wheat Fettuccini with Fresh Corn, Tomatoes, Spring Onion, Red Pepper and Feta Recipe

Whole Wheat Fettuccini with Fresh Corn, Tomatoes, Spring Onion, Red Pepper and Feta Recipe

Ingredients
8 ounces uncooked whole wheat fettuccine
2 medium ears sweet corn, husks removed
2 teaspoons plus 2 tablespoons olive oil, divided
1/2 cup chopped sweet red pepper
4 green onions, chopped
2 medium tomatoes, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup crumbled feta cheese
2 tablespoons minced fresh parsley

Directions
In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking.

Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender.

Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley. Yield: 4 servings.

Recipe found here: Whole Wheat Fettuccini with Fresh Corn, Tomatoes, Spring Onion, Red Pepper and Feta

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Corn Pasta Salad

Corn Pasta Salad

Ingredients
2 cups cooked tricolor spiral pasta
1 package (16 ounces) frozen corn, thawed
1 cup chopped celery
1 medium green pepper, chopped
1 cup chopped seeded tomatoes
1/2 cup diced pimientos
1/2 cup chopped red onion
1 cup picante sauce
2 tablespoons canola oil
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon sugar
1/2 teaspoon salt

Directions
In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well.

Pour over pasta mixture and toss to coat. Cover and refrigerate overnight. Yield: 10 servings.

Recipe found here: Corn Pasta Salad

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Homemade Antipasto Salad

Homemade Antipasto Salad

Ingredients
2 packages (1 pound each) spiral pasta
4 cups chopped green peppers
4 cups chopped seeded tomatoes
3 cups chopped onions
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 pound thinly sliced Genoa salami, julienned
1 pound sliced pepperoni, julienned
1/2 pound provolone cheese, cubed
1 cup pitted ripe olives, halved

DRESSING:
1 cup red wine vinegar
1/2 cup sugar
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1-1/2 cups olive oil

Directions
Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta, green peppers, tomatoes, onions, beans, salami, pepperoni, cheese and olives.

Place vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over pasta salad; toss to coat. Refrigerate, covered, 4 hours or overnight. Yield: 50 (3/4-cup) servings.

Recipe found here: Homemade Antipasto Salad

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Veal or Chicken Ragu with Mushrooms and Marsala

Veal or Chicken Ragu with Mushrooms and Marsala

Ingredients
2 tablespoons olive oil
2 tablespoons butter
3/4 pound cremini mushrooms, chopped
1 pound ground veal or chicken
Salt and pepper
A little freshly grated nutmeg, about 1/8 teaspoon
3 large shallots, finely chopped
1 rib celery, finely chopped
4 cloves garlic, finely chopped
A handful sage leaves, thinly sliced
2 tablespoons stemmed thyme
2 tablespoons tomato paste
1/2 cup Marsala
2 cups veal or chicken stock
1 cup milk
1 pound pappardelle, tagliatelle or linguine
Grated Grana Padano or Parmigiano Reggiano cheese, for tossing and topping
1/2 cup parsley, chopped
EVOO – Extra Virgin Olive Oil, for drizzling

Directions

Bring a pot of water to a boil for the pasta.

In large skillet or Dutch oven, heat oil, 2 turns of the pan, over medium-high heat. Melt butter into oil, add the mushrooms and brown well. To the browned mushrooms, add veal or chicken and crumble and brown; season with salt, pepper and a little nutmeg. Add shallots, celery, garlic, sage and thyme. Stir 3-4 minutes to soften, add tomato paste and stir a minute more. Add Marsala, stock and milk to the sauce, bring to a bubble, reduce heat and simmer 30 minutes over low heat.

Cook pasta to al dente in salted water. Add a cup of salted cooking water to the sauce, drain pasta then toss with the sauce to combine, adding in a few handfuls of cheese and parsley. Drizzle with EVOO to finish. Serve the pasta in shallow bowls and pass extra cheese at table.

Recipe found here: Veal or Chicken Ragu with Mushrooms and Marsala

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Greek Chicken Pasta

Greek Chicken Pasta

Ingredients
2 cups uncooked penne pasta
1/4 cup butter, cubed
1 large onion, chopped
1/4 cup all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 cups shredded rotisserie chicken
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 cup (4 ounces) crumbled feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced pitted Greek olives
2 tablespoons minced fresh parsley

Directions
Cook pasta according to package directions.

Meanwhile, in a large ovenproof skillet, melt butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes and olives.

Drain pasta; stir into the pan. Broil 3-4 in. from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley. Yield: 5 servings.

Recipe found here: Greek Chicken Pasta

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Shrimp Scampi Fettuccine with Andouille Butter

Shrimp Scampi Fettuccine with Andouille Butter

Ingredients
1 package (16 ounces) fettuccine
3/4 pound fully cooked andouille sausage links, cut into 1/4-inch slices
3/4 cup butter, cut up
2 medium leeks (white portion only), thinly sliced
4 garlic cloves, minced
1/2 cup white wine
1/4 cup brandy
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 pounds uncooked large shrimp, peeled and deveined
Minced fresh parsley and lemon wedges, optional

Directions
Cook fettuccine according to package directions. In a large skillet, cook and stir sausage over medium-high heat until browned, about 5 minutes. Remove from the heat; transfer half of the sausage to paper towels to drain.

Place butter and drained sausage in a food processor; cover and process until blended. Remove to a bowl; cover and refrigerate.

Add leeks to remaining sausage in skillet; cook and stir over medium-high heat until leeks are tender. Add garlic; cook 1 minute longer. Add the wine, brandy, salt, paprika and cayenne, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half.

Stir in shrimp; cook for 5-6 minutes or until shrimp turn pink. Add andouille butter, stirring just until melted.
Drain fettuccine; place on a large platter. Spoon shrimp mixture over pasta. Sprinkle with parsley and serve with lemon wedges if desired. Yield: 8 servings.

Recipe found here: Shrimp Scampi Fettuccine with Andouille Butter

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