Posts tagged pasta

Down and Dirty Pasta e Ceci

Down and Dirty Pasta e Ceci

Recipe: Down and Dirty Pasta e Ceci

Ingredients

  • 2 cloves garlic
  • 4 fillets anchovies
  • 4 ripe plum tomatoes
  • 3 healthy sprigs rosemary
  • salt and pepper
  • 1 can chick peas (do not drain)
  • 4 cups chicken broth
  • 1/2 lb small pasta, like farfalle
  • 3 tablespoons olive oil
  • shaved parmesan

Instructions

  1. Dice garlic. Cut up anchovies, roughly chop tomatoes.
  2. Over medium heat, saute garlic, anchovies and two rosemary sprigs until the anchovies are melted.
  3. Add chopped tomatoes. Saute 10 or 15 minutes, till the tomatoes are fully cooked. Salt as needed. While cooking, heat the chicken broth in the microwave.
  4. Increase heat and add can of chick peas, with water in the can, and 3 cups of heated chicken broth. Add last sprig of rosemary. Bring to soft boil.
  5. Add pasta. The liquid should just barely cover the pasta. Reduce heat to healthy simmer and cook (start with package recommendation but it may take more or less time) . Add more broth if needed. But remember, the broth should be thick, so add the least amount of liquid possible that still allows the pasta to cook. When the pasta is done spoon into bowls. Add shaved Parmesan and ground pepper..

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Down and Dirty Pasta e Ceci

Cajun Chicken Pasta on the Lighter Side

Cajun Chicken Pasta on the Lighter Side

Recipe: Cajun Chicken Pasta on the Lighter Side

Ingredients

  • 8 ounces uncooked linguine
  • 1 pound chicken breast strips
  • 1-2 tsp Cajun seasoning (or to taste)
  • 1 tbsp olive oil
  • 1 medium red bell pepper, thinly sliced
  • 1 medium yellow bell pepper, thinly sliced
  • 8 oz fresh mushrooms, sliced
  • 1/2 red onion, sliced
  • 3 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 1 cup fat free low sodium chicken broth
  • 1/3 cup skim milk
  • 1 tbsp flour
  • 3 tbsp light cream cheese
  • fresh cracked pepper
  • 2 scallions, chopped
  • salt to taste
  • cooking spray

Instructions

  1. Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
  2. Prepare pasta in salted water according to package directions.
  3. Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
  4. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
  5. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
  6. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
  7. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Cajun Chicken Pasta on the Lighter Side

Chicken and Artichokes in Wine Sauce

Chicken and Artichokes in Wine Sauce

Recipe: Chicken and Artichokes in Wine Sauce

Ingredients

  • 8 oz Meza Rigatoni
  • 2 cans whole artichoke hearts, drained
  • 1 lb boneless skinless chicken breasts (about 2 breasts)
  • 1/2 cups flour
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 2 cups dry yet mellow white wine, such as Chardonnay
  • 1/2 lemon
  • Flat-leaf (Italian) parsley, to garnish (optional)

Instructions

  1. Cook pasta according to package directions.
  2. Cut the artichoke hearts in half lengthwise. Cut the chicken into bite-sized pieces, about 1 inch to a side. In a medium bowl, mix the flour with about 1 teaspoon salt and a generous quantity of black pepper. Toss the chicken pieces in the flour.
  3. Set a large skillet (at least 12 inches wide) over medium-high heat. Heat 1 tablespoon of olive oil. Add the artichokes. Cook for about 5 minutes or until lightly browned on each side. Remove the artichokes from the skillet and transfer to a plate. Set aside.
  4. Add the remaining tablespoon of olive oil. Lift the chicken pieces out of the flour and arrange in the skillet. Sauté the chicken pieces for 5 to 7 minutes or until well-browned on both sides. (For best flavor, look for a golden crust to develop, and make sure both sides are browned.) Add the browned artichokes back to the pan.
  5. Pour in the white wine and and stir and scrape up any bits on the bottom of the pan. Bring to a simmer and let it simmer for 8 to 10 minutes over medium heat. The sauce will thicken. Stir well to coat everything with the wine sauce. Stir in a few squeezes of fresh lemon juice.
  6. Serve with pasta. Garnish, if desired, with finely chopped parsley.

Inspired By: Chicken and Artichokes in Wine Sauce

Sausage and Bean Soup with Pasta

Recipe: Sausage and Bean Soup with Pasta

Ingredients

  • 1 15-ounce can cannellini beans, drained
  • 1 pound ground turkey sausage
  • 1/2 medium onion, diced
  • 1 medium carrot, diced
  • 2 garlic cloves, minced
  • 1 15-ounce can diced tomatoes
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • salt and pepper
  • 1 cup ditalini pasta, or any small pasta
  • grated Parmigiano Reggiano cheese (optional)

Instructions

  1. In a large pot, brown the sausage. Remove from pot. If there is a lot of fat left in the pot, pour this out but do not wipe out pot.
  2. Add onion, carrot and olive oil and saute for 2-3 minutes until soft.
  3. Add garlic and saute about a minute more.
  4. Add the tomatoes, chicken broth, thyme, bay leaf, some salt and pepper, the drained beans and the sausage and cover the pot.
  5. Cook for an hour over low heat, at a gentle simmer.
  6. Add the pasta and cook, uncovered, until the pasta is tender. Check the seasoning and add more salt and pepper to taste. If the soup is too thick for your liking, you can add more chicken broth.
  7. Serve with grated cheese on top.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 10 minute(s)

Number of servings (yield): 6

Inspired By: Sausage and Bean Soup with Pasta

Asparagus, Goat Cheese and Lemon Pasta

Recipe: Asparagus, Goat Cheese and Lemon Pasta

Ingredients

  • 8 oz spiral-shaped pasta
  • 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon finely grated lemon peel
  • 2 tablespoons chopped fresh tarragon plus more for garnish
  • 4 oz creamy goat cheese (the creamy version typically comes in a tub)
  • 2 tablespoons fresh lemon juice

Instructions

  1. Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests.
  2. Add asparagus and cook until firm-tender, another two to three minutes.
  3. Drain both pasta and asparagus together, reserving one cup of pasta water.
  4. Meanwhile, combine olive oil, lemon peel, lemon juice, tarragon, and cheese in a large bowl, blending in the goat cheese as you put it in. Add hot pasta and asparagus to bowl. Toss until smoothly combined, adding pasta water if needed. Season to taste with salt and pepper.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Asparagus, Goat Cheese and Lemon Pasta

Shrimp with Garlic, Lemon, and Parsley

Recipe: Shrimp with Garlic, Lemon, and Parsley

Ingredients

  • 3 Tbs. olive oil
  • 6 garlic cloves, finely minced
  • 1 tsp. red pepper flakes
  • 1 tsp. sweet paprika
  • 1 lb. medium shrimp, peeled and deveined
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. dry white wine
  • salt and freshly ground black pepper, to taste
  • 2 Tbs. chopped fresh parsley
  • 8 oz (dry weight) pasta (linguine works well)

Instructions

  1. Start cooking your pasta.
  2. In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant.
  3. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes.
  4. Season with salt and black pepper, sprinkle with the parsley and serve over pasta.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Shrimp with Garlic and Parsley

Florentine Ravioli

Recipe: Florentine Ravioli

The flavors of Italy are best expressed in simplicity: a dash of spices, a little oil and dinner’s on the table in minutes—especially if you use frozen spinach and frozen ravioli or tortellini.

Ingredients

  • 4 servings frozen cheese ravioli or tortellini
  • 5 teaspoons extra-virgin olive oil, divided
  • 4 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1 16-ounce bag frozen chopped or whole-leaf spinach
  • 1/2 cup water
  • 4 tablespoons freshly grated Parmesan cheese

Instructions

  1. Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.
  2. Meanwhile, heat 1 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Florentine Ravioli

Orzo with Lamb, Olives & Feta

Recipe: Orzo with Lamb, Olives & Feta

Sure, orzo is good in soup, but there’s no need to stop there. Here it’s a base for a bold blend of spices, tomato sauce and flavorful ground lamb. The optional pinch of crushed red pepper will add the heat that many crave.

Ingredients

  • 6 ounces lean ground lamb, or ground beef
  • 1 1/2 teaspoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon crumbled dried rosemary, or oregano
  • 1/4 teaspoon crushed red pepper, (optional)
  • 1 14-ounce can whole tomatoes, undrained
  • 2 tablespoons chopped, pitted black olives
  • Salt & freshly ground black pepper, to taste
  • 12 ounces orzo
  • 1/4 cup crumbled feta cheese

Instructions

  1. Put a large pot of salted water on to boil.
  2. Cook lamb (or beef) in a small skillet over medium heat, stirring, until browned, 3 to 5 minutes. Drain in a sieve set over a bowl.
  3. Heat oil in a Dutch oven or large deep skillet over medium heat. Add onion and cook, stirring, until softened, 4 to 5 minutes. Add garlic, cinnamon, rosemary (or oregano) and crushed red pepper, if using; cook, stirring, until fragrant, about 1 minute more. Add lamb (or beef).
  4. Puree tomatoes and their juices in a food processor until smooth. Add to the meat mixture and cook, stirring occasionally, until the sauce is thickened, about 10 minutes. Remove from heat and stir in olives. Season with salt and pepper.
  5. Meanwhile, cook orzo until just tender, about 8 minutes or according to package directions. Drain and toss with the sauce. Serve garnished with feta.

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Orzo with Lamb, Olives & Feta
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Grilled Chicken-and-Bacon Mac-n-Cheese

Recipe: Grilled Chicken-and-Bacon Mac-n-Cheese

Ingredients

  • 6 slices good-quality smoky bacon, such as apple-wood smoked bacon
  • Salt and pepper
  • 1 pound whole wheat, short-cut pasta
  • 2 pieces skinless chicken breasts, lightly pounded
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • 1/2 teaspoon sweet smoked paprika
  • 4 tablespoons butter
  • 1 large onion, quartered lengthwise and very thinly sliced
  • 2 rounded tablespoons flour
  • 1/2 cup cloudy apple cider or chicken stock
  • 2 cups whole milk
  • 2 tablespoons chopped fresh thyme
  • Freshly grated nutmeg, to taste
  • 1 1/2 cups shredded extra-sharp white cheddar cheese
  • 1 cup shredded Gruyere cheese
  • Chopped flat-leaf parsley or celery greens, for garnish

Instructions

  1. Preheat oven to 375 °F. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.
  2. Bring a pot of water to boil, salt it, add pasta and cook 1 minute less then instructions indicate, or until just shy of al dente. Drain and return to the pot.
  3. While pasta is working, heat grill pan or cast-iron griddle over medium-high heat. Drizzle chicken with EVOO to coat lightly then season evenly with paprika, salt and pepper. Grill chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.
  4. While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden brown and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in cider (or stock), then add milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add thyme and season with salt, pepper and nutmeg. Stir in the cheese until melted.
  5. Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with parsley or celery greens.

Number of servings (yield): 6

Inspired By: Grilled Chicken-and-Bacon Mac-n-Cheese

Bobby’s Goulash

Bobby's Goulash

Recipe: Bobby’s Goulash

Ingredients

  • 2 pounds lean ground beef
  • 1 pound ground turkey
  • 2 large onions, chopped
  • 3 cups water
  • 1 (29-ounce) can tomato sauce
  • 2 (15-ounce) cans diced tomatoes
  • 3 cloves garlic, minced
  • 2 tablespoons Italian seasoning
  • 3 bay leaves
  • 3 tablespoons soy sauce
  • 2 cups dried elbow macaroni
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Sour cream (as topping)

Instructions

  1. In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease.
  2. Add the onions to the pot and saute until they are tender about 5 minutes.
  3. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well.
  4. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
  5. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes.
  6. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.

Preparation time: 35 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

Inspired By: Bobby’s Goulash
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