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Posts Tagged ‘pasta’

spaghetti-carbonara

Spaghetti Carbonara

Ingredients
4 ounces uncooked spaghetti
2 bacon strips, diced
1 tablespoon butter
2 tablespoons heavy whipping cream
1/4 cup grated Parmesan cheese
1/8 to 1/4 teaspoon crushed red pepper flakes
Dash salt and pepper

Directions
Cook spaghetti according to package directions. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; discard drippings.

In the same skillet, melt butter; stir in the cream, Parmesan cheese, pepper flakes, salt, pepper and bacon. Drain spaghetti; add to cream mixture and toss. Cook for 1-2 minutes or until heated through. Yield: 2 servings.

Recipe found here: Spaghetti Carbonara

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christmas-tortellini-spinach-soup

Christmas Tortellini & Spinach Soup

Ingredients
2 cans (14-1/2 ounces each) vegetable broth
1 package (9 ounces) refrigerated cheese tortellini or tortellini of your choice
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups fresh baby spinach
3 tablespoons minced fresh basil
1/4 cup shredded Asiago cheese

Directions
In a large saucepan, bring broth to a boil. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the beans, tomatoes, salt and pepper; return to a simmer. Cook 4-5 minutes longer or until tortellini are tender.

Stir in spinach and basil; cook until spinach is wilted. Top servings with cheese. Yield: 6 servings.

Recipe found here: Christmas Tortellini & Spinach Soup

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chicken-cordon-bleu-pasta

Chicken Cordon Bleu Pasta

Ingredients
3 cups uncooked penne pasta
2 cups heavy whipping cream
1 package (8 ounces) cream cheese, softened and cubed
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon pepper
3 cups sliced cooked chicken breasts
3/4 cup crumbled cooked Jones Dairy Farm Dry-Aged Bacon
3/4 cup cubed fully cooked ham
3 tablespoons dry bread crumbs

Directions
Preheat oven to 350°. Cook pasta according to package directions for al dente.

Meanwhile, in a large saucepan, heat cream and cream cheese over medium heat until smooth, stirring occasionally. Stir in 1 cup Swiss cheese, onion powder, garlic salt and pepper until blended.

Drain pasta; stir in chicken, bacon and ham. Add sauce; toss to coat. Transfer to a greased 13×9-in. baking dish. Sprinkle with remaining cheese and the bread crumbs. Bake, uncovered, 18-22 minutes or until heated through. Yield: 6 servings.

Recipe found here: Chicken Cordon Bleu Pasta

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cheddar-spirals

Cheddar Spirals

Ingredients
1 package (16 ounces) spiral pasta
2 cups half-and-half cream
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup butter, melted
4 cups (16 ounces) shredded cheddar cheese

Directions
Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted. Yield: 15 servings (3/4 cup each).

Recipe found here: Cheddar Spirals

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pepperoni-penne-carbonara

Pepperoni Penne Carbonara

Ingredients
3 cups uncooked penne pasta
2 cups chopped sun-dried tomatoes (not packed in oil)
3 cups boiling water
1/4 cup butter
1/2 teaspoon minced garlic
1 cup chopped pepperoni
1 cup shredded Parmesan cheese
1 cup heavy whipping cream
3 tablespoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Cook pasta according to package directions. Meanwhile, soak tomatoes in boiling water for 10 minutes; drain well.
In a large skillet, saute tomatoes in butter for 3 minutes. Add garlic; cook 1 minute longer.

Stir in the pepperoni, cheese, cream, basil, salt and pepper. Cook over low heat until heated through. Drain pasta; toss with sauce. Yield: 6 servings.

Recipe found here: Pepperoni Penne Carbonara

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shrimp-n-noodle-bowls

Shrimp ‘n’ Noodle Bowls

Ingredients
8 ounces uncooked angel hair pasta
1 pound cooked small shrimp
2 cups broccoli coleslaw mix
6 green onions, thinly sliced
1/2 cup minced fresh cilantro
2/3 cup reduced-fat sesame ginger salad dressing

Directions
Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl. Add the shrimp, coleslaw mix, onions and cilantro. Drizzle with dressing; toss to coat. Cover and refrigerate until serving. Yield: 6 servings.

Recipe found here: Shrimp ‘n’ Noodle Bowls

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Today is National I Love Food Day. What a great day to explore new foods or favorites. I love pasta and Italian Sausage. I should have been born Italian.

Italian Sausage Marinara with Penne

Italian Sausage Marinara with Penne

Ingredients
1 package (19-1/2 ounces) Italian turkey sausage links, cut into 1/2-inch slices
3 small zucchini, cut into 1/2-inch slices
1 medium sweet yellow pepper, julienned
1 cup sliced fresh mushrooms
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup dry red wine or reduced-sodium chicken broth
1 can (28 ounces) Italian crushed tomatoes
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1/3 cup grated Parmesan cheese
4-1/2 teaspoons Louisiana-style hot sauce
3 teaspoons Italian seasoning
1 teaspoon sugar
1/4 teaspoon salt
4 cups uncooked whole wheat penne pasta

Directions
In a Dutch oven, saute sausage until no longer pink; drain. Remove and set aside. In the same pan, saute the zucchini, pepper and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.

Add the crushed tomatoes, diced tomatoes, cheese, hot sauce, Italian seasoning, sugar and salt. Stir in sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until slightly thickened.

Meanwhile, cook pasta according to package directions; drain. Serve with sauce. Yield: 8 servings.

Recipe found here: Italian Sausage Marinara with Penne

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