INGREDIENTS
1 box (16 oz.) fusilli pasta
1/2 container ricotta cheese
2 tbsp. EVOO
1 cup (2 oz.) fresh breadcrumbs
3 cloves garlic, finely chopped
1/3 cup chopped flat-leaf parsley
Salt and pepper
1 pkg. (10 oz.) mushrooms, sliced
1 red bell pepper, cut into 1/2-inch squares
1 cup heavy cream
DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot and stir in the ricotta, adding the reserved cooking water to thin the consistency as desired.
Meanwhile, in a large skillet, heat 1 tbsp. EVOO over medium-high heat; add the breadcrumbs and cook, stirring often, until golden-brown, about 3 minutes. Stir in the garlic and cook for 30 seconds more. Remove from the heat and stir in half of the parsley; season with salt and pepper. Transfer to a bowl and wipe out the skillet.
In the same skillet, heat the remaining 1 tbsp. EVOO over medium high heat. Add the mushrooms and cook, undisturbed for the first few minutes, until they have released all their liquid and are golden, about 5 minutes. Stir in the bell pepper and cook for 2 minutes, then stir in the cream. Reduce the heat to a simmer and cook until the liquid is reduced by half, about 3 minutes.
Toss the pasta mixture with the mushroom cream sauce; stir in the remaining parsley. Sprinkle with the breadcrumbs before serving.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Sunday, December 11, 2011
Sunday, July 24, 2011
Pasta Primavera Alfredo
what you need
3/4 lb. spaghetti, uncooked
3 cups small broccoli florets
3 carrots (3/4 lb.), cut into thin slices
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup milk
1/3 cup KRAFT Grated Parmesan Cheese
1/4 cup (1/2 stick) butter
1/2 tsp. garlic powder
make it
COOK spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.
MEANWHILE, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.
DRAIN spaghetti mixture; return to pan. Add sauce; toss to coat.
SUBSTITUTE Prepare using PHILADELPHIA Neufchatel Cheese.
SPECIAL EXTRA Prepare as directed, adding 1 cup thawed frozen peas and 1/4 cup crumbled cooked OSCAR MAYER Bacon or 1/4 cup OSCAR MAYER Real Bacon Bits to the sauce. Cook until heated through, stirring occasionally.SPECIAL EXTRAStir in 1/4 tsp. nutmeg and 1/8 tsp. white pepper.
3/4 lb. spaghetti, uncooked
3 cups small broccoli florets
3 carrots (3/4 lb.), cut into thin slices
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup milk
1/3 cup KRAFT Grated Parmesan Cheese
1/4 cup (1/2 stick) butter
1/2 tsp. garlic powder
make it
COOK spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.
MEANWHILE, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.
DRAIN spaghetti mixture; return to pan. Add sauce; toss to coat.
SUBSTITUTE Prepare using PHILADELPHIA Neufchatel Cheese.
SPECIAL EXTRA Prepare as directed, adding 1 cup thawed frozen peas and 1/4 cup crumbled cooked OSCAR MAYER Bacon or 1/4 cup OSCAR MAYER Real Bacon Bits to the sauce. Cook until heated through, stirring occasionally.SPECIAL EXTRAStir in 1/4 tsp. nutmeg and 1/8 tsp. white pepper.
Ravioli with Sauteeed Asparagus and Walnuts
Recipe Ingredients
1 14- to 16-oz pkg cheese ravioli (fresh or frozen)
1/4 cup olive oil
2 cloves garlic, thinly sliced
1/2 cup walnuts, roughly chopped
8 oz asparagus, trimmed and thinly sliced on a diagonal
1/4 cup grated Parmesan (1 oz)
Recipe Preparation
1. Cook the ravioli according to package directions.
2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and walnuts and cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, 4 to 5 minutes.
3. Add the asparagus and cook, tossing occasionally, until just tender, about 2 minutes. Serve over the ravioli and sprinkle with the cheese.
Tip: Transform the asparagus-walnut mixture into an easy hors d’oeuvre by mixing in the Parmesan cheese (or substituting feta) and spooning it on top of crostini, crackers or endive leaves.
1 14- to 16-oz pkg cheese ravioli (fresh or frozen)
1/4 cup olive oil
2 cloves garlic, thinly sliced
1/2 cup walnuts, roughly chopped
8 oz asparagus, trimmed and thinly sliced on a diagonal
1/4 cup grated Parmesan (1 oz)
Recipe Preparation
1. Cook the ravioli according to package directions.
2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and walnuts and cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, 4 to 5 minutes.
3. Add the asparagus and cook, tossing occasionally, until just tender, about 2 minutes. Serve over the ravioli and sprinkle with the cheese.
Tip: Transform the asparagus-walnut mixture into an easy hors d’oeuvre by mixing in the Parmesan cheese (or substituting feta) and spooning it on top of crostini, crackers or endive leaves.
Whole Wheat Pasta with White Beans and Spinach
Ingredients
Salt
1 pound whole-wheat penne
2 tablespoons olive oil
1/4 cup seasoned bread crumbs
2 cloves garlic, chopped
1 15-oz. can white beans, drained and rinsed
10 ounce baby spinach (about 5 cups)
1/2 cup low-sodium chicken broth
Preparation
1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes or as package directs.
2. Warm 1 Tbsp. oil in a small skillet over medium heat. Add bread crumbs and 1/4 tsp. salt and cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a small bowl.
3. Warm remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in beans, spinach and broth and bring to a boil. Lower heat and simmer until spinach has wilted, 2 to 3 minutes.
4. Drain pasta, reserving 1/2 cup cooking water. Add pasta to sauce, stirring in reserved pasta cooking water 1 Tbsp. at a time, to reach desired consistency. Season with salt. Divide among 6 bowls and sprinkle each portion with bread crumbs.
Salt
1 pound whole-wheat penne
2 tablespoons olive oil
1/4 cup seasoned bread crumbs
2 cloves garlic, chopped
1 15-oz. can white beans, drained and rinsed
10 ounce baby spinach (about 5 cups)
1/2 cup low-sodium chicken broth
Preparation
1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes or as package directs.
2. Warm 1 Tbsp. oil in a small skillet over medium heat. Add bread crumbs and 1/4 tsp. salt and cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a small bowl.
3. Warm remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in beans, spinach and broth and bring to a boil. Lower heat and simmer until spinach has wilted, 2 to 3 minutes.
4. Drain pasta, reserving 1/2 cup cooking water. Add pasta to sauce, stirring in reserved pasta cooking water 1 Tbsp. at a time, to reach desired consistency. Season with salt. Divide among 6 bowls and sprinkle each portion with bread crumbs.
Wednesday, July 7, 2010
Asparagus Carbonara
INGREDIENTS:
2 large eggs
2/3 cup grated Parmesan cheese
3/4 pound spaghetti
1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
2 tablespoons extra-virgin olive oil
5 slices bacon, coarsely chopped
3 cloves garlic, finely chopped
1/4 cup dry white wine
Salt and pepper
DIRECTIONS:
In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, stir in the garlic. Add the wine and cook until slightly reduced, about 1 minute. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.
2 large eggs
2/3 cup grated Parmesan cheese
3/4 pound spaghetti
1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
2 tablespoons extra-virgin olive oil
5 slices bacon, coarsely chopped
3 cloves garlic, finely chopped
1/4 cup dry white wine
Salt and pepper
DIRECTIONS:
In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, stir in the garlic. Add the wine and cook until slightly reduced, about 1 minute. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.
Monday, July 5, 2010
Baked Macaroni and Cheddar
INGREDIENTS:
1 large bunch broccoli, cut into bite-size florets and stalks peeled and cut into 1/2-inch cubes
1 pound whole wheat elbow pasta
2-1/2 tablespoons butter
1/2 cup finely chopped shallots (about 3)
3 tablespoons flour
3-1/2 cups low-fat milk
3 tablespoons cornstarch
12 ounces cheddar cheese, cut into small cubes
6 tablespoons grated parmesan cheese
Salt and pepper
1 clove garlic, smashed
3 tablespoons bread crumbs
DIRECTIONS:
Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the broccoli and cook for 1 minute; drain and rinse with cold water. Grease a 9-by-13-inch baking dish and add the broccoli in an even layer.
Fill the same pot with salted water and bring to a boil. Add the pasta and cook until al dente; drain.
Position a rack in the upper third of the oven and preheat to 400°. In the same pot, melt 2 tablespoons butter over medium heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour for 1 minute. Whisk in 1 cup milk until thickened, then whisk in 1 cup more. Whisk the cornstarch into the remaining 1 1/2 cups milk, then whisk the mixture into the pot. Simmer, whisking, until the sauce thickens, 2 to 3 minutes. Lower the heat and stir in the cheddar and 4 tablespoons parmesan. Season with salt and pepper, then stir in the pasta. Spoon the mixture over the broccoli.
In a small heatproof bowl, combine the garlic and remaining 1/2 tablespoon butter; microwave at high power until melted, about 20 seconds. Stir in the bread crumbs, the remaining 2 tablespoons parmesan and 1/4 teaspoon each salt and pepper. Discard the garlic, then sprinkle the bread crumb mixture on the pasta. Bake until golden, about 15 minutes. Let cool slightly before serving.
1 large bunch broccoli, cut into bite-size florets and stalks peeled and cut into 1/2-inch cubes
1 pound whole wheat elbow pasta
2-1/2 tablespoons butter
1/2 cup finely chopped shallots (about 3)
3 tablespoons flour
3-1/2 cups low-fat milk
3 tablespoons cornstarch
12 ounces cheddar cheese, cut into small cubes
6 tablespoons grated parmesan cheese
Salt and pepper
1 clove garlic, smashed
3 tablespoons bread crumbs
DIRECTIONS:
Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the broccoli and cook for 1 minute; drain and rinse with cold water. Grease a 9-by-13-inch baking dish and add the broccoli in an even layer.
Fill the same pot with salted water and bring to a boil. Add the pasta and cook until al dente; drain.
Position a rack in the upper third of the oven and preheat to 400°. In the same pot, melt 2 tablespoons butter over medium heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour for 1 minute. Whisk in 1 cup milk until thickened, then whisk in 1 cup more. Whisk the cornstarch into the remaining 1 1/2 cups milk, then whisk the mixture into the pot. Simmer, whisking, until the sauce thickens, 2 to 3 minutes. Lower the heat and stir in the cheddar and 4 tablespoons parmesan. Season with salt and pepper, then stir in the pasta. Spoon the mixture over the broccoli.
In a small heatproof bowl, combine the garlic and remaining 1/2 tablespoon butter; microwave at high power until melted, about 20 seconds. Stir in the bread crumbs, the remaining 2 tablespoons parmesan and 1/4 teaspoon each salt and pepper. Discard the garlic, then sprinkle the bread crumb mixture on the pasta. Bake until golden, about 15 minutes. Let cool slightly before serving.
Creamy Shells with Tomatoes and White Beans
INGREDIENTS:
1 pound jumbo pasta shells
6 tablespoons butter
1 onion, finely chopped
6 cloves garlic, smashed and peeled
1 cup heavy cream
2-1/2 pounds tomatoes, finely chopped
One 16-ounce can navy beans or other small white beans, rinsed
1/2 cup grated parmesan cheese, plus more for serving
1/2 cup snipped chives
Salt and pepper
DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta until al dente; drain and set aside.
In the same pot, melt the butter over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 6 minutes. Add the cream and simmer, stirring occasionally, until reduced by half, about 5 minutes. Add the reserved pasta, the tomatoes and beans and cook until heated through, about 5 minutes. Toss with the 1/2 cup parmesan and chives, then season to taste with salt and pepper. Pass more parmesan at the table.
1 pound jumbo pasta shells
6 tablespoons butter
1 onion, finely chopped
6 cloves garlic, smashed and peeled
1 cup heavy cream
2-1/2 pounds tomatoes, finely chopped
One 16-ounce can navy beans or other small white beans, rinsed
1/2 cup grated parmesan cheese, plus more for serving
1/2 cup snipped chives
Salt and pepper
DIRECTIONS:
In a large pot of boiling, salted water, cook the pasta until al dente; drain and set aside.
In the same pot, melt the butter over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 6 minutes. Add the cream and simmer, stirring occasionally, until reduced by half, about 5 minutes. Add the reserved pasta, the tomatoes and beans and cook until heated through, about 5 minutes. Toss with the 1/2 cup parmesan and chives, then season to taste with salt and pepper. Pass more parmesan at the table.
Friday, July 2, 2010
Pasta with Brie, Mushrooms and Arugula
Ingredients
12 ounces penne (3/4 box)
1 tablespoon olive oil
1 pound button mushrooms, quartered
1 small red onion, sliced
1/2 cup dry white wine
kosher salt and black pepper
8 ounces Brie, cut into 1-inch pieces
4 cups baby arugula
Directions
Cook the pasta according to the package directions. Reserve ½ cup of the pasta water, drain the pasta, and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes. Add the wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the mushrooms begin to brown, 5 to 6 minutes.
Toss the pasta with the Brie and reserved pasta water until the pasta is coated. Stir in the mushroom mixture and arugula.
12 ounces penne (3/4 box)
1 tablespoon olive oil
1 pound button mushrooms, quartered
1 small red onion, sliced
1/2 cup dry white wine
kosher salt and black pepper
8 ounces Brie, cut into 1-inch pieces
4 cups baby arugula
Directions
Cook the pasta according to the package directions. Reserve ½ cup of the pasta water, drain the pasta, and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes. Add the wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the mushrooms begin to brown, 5 to 6 minutes.
Toss the pasta with the Brie and reserved pasta water until the pasta is coated. Stir in the mushroom mixture and arugula.
Romanesco Broccoli and Rigatoni
INGREDIENTS:
Salt and black pepper
1 pound rigatoni pasta
3 tablespoons butter
1 large onion, chopped
2 large cloves garlic, finely chopped
1/2 cup dry white wine 1 cup chicken or vegetable stock
1 head romanesco broccoli or broccolini, cut into florets
1 teaspoon grated lemon peel
2 sprigs rosemary, finely chopped
1/2 teaspoon crushed red pepper
2/3 cup grated pecorino-romano cheese (a couple of generous handfuls), plus more to pass around the table
1/2 cup chopped walnuts, toasted
DIRECTIONS:
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water.
While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until golden, 6 to 7 minutes. Stir in the wine for 1 minute, then the chicken stock. Add the broccoli, lemon peel, rosemary and crushed red pepper; season with salt and black pepper. Cover and cook for 10 minutes.
In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute. Season with salt and black pepper and serve, passing extra cheese at the table.
Salt and black pepper
1 pound rigatoni pasta
3 tablespoons butter
1 large onion, chopped
2 large cloves garlic, finely chopped
1/2 cup dry white wine 1 cup chicken or vegetable stock
1 head romanesco broccoli or broccolini, cut into florets
1 teaspoon grated lemon peel
2 sprigs rosemary, finely chopped
1/2 teaspoon crushed red pepper
2/3 cup grated pecorino-romano cheese (a couple of generous handfuls), plus more to pass around the table
1/2 cup chopped walnuts, toasted
DIRECTIONS:
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water.
While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until golden, 6 to 7 minutes. Stir in the wine for 1 minute, then the chicken stock. Add the broccoli, lemon peel, rosemary and crushed red pepper; season with salt and black pepper. Cover and cook for 10 minutes.
In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute. Season with salt and black pepper and serve, passing extra cheese at the table.
Thursday, November 12, 2009
Deluxe Homebaked Macaroni and Cheese
Ingredients:
2 1/4 cups hot water
1 pkg. Kraft Deluxe Macaroni and Cheese
1/4 tsp. ground red pepper or black pepper
1 1/2 cups shredded cheddar cheese, divided
1 cup sour cream
1/4 cup crushed
1 tbsp. butter or margarine, melted
Preparation:
Whisk hot water, cheese sauce from pouch, and pepper in casserole dish. Stir in the dry macaroni and 1 cup of the Cheddar cheese, cover with lid.
Bake at 375 for 30 minutes. Uncover; stir in sour crea.
Sprinkle with remaining 1/2 cup cheddar cheese and combined crackers and butter. Bake, uncovered, an additional 10 minutes. Let stand 5 minutes before serving.
2 1/4 cups hot water
1 pkg. Kraft Deluxe Macaroni and Cheese
1/4 tsp. ground red pepper or black pepper
1 1/2 cups shredded cheddar cheese, divided
1 cup sour cream
1/4 cup crushed
1 tbsp. butter or margarine, melted
Preparation:
Whisk hot water, cheese sauce from pouch, and pepper in casserole dish. Stir in the dry macaroni and 1 cup of the Cheddar cheese, cover with lid.
Bake at 375 for 30 minutes. Uncover; stir in sour crea.
Sprinkle with remaining 1/2 cup cheddar cheese and combined crackers and butter. Bake, uncovered, an additional 10 minutes. Let stand 5 minutes before serving.
Ingredients:
* Salt
* 1 pound whole wheat rigatoni
* 3 tablespoons extra virgin olive oil (EVOO)
* 1/3 pound thick-cut bacon, chopped
* 3 fresh or dried bay leaves
* 1 large onion, quartered and sliced
* Freshly ground pepper
* 1/2 cup chicken broth or dry white wine
* One can crushed tomatoes (28 ounces), such as San Marzano
* Flat leaf parsley, finely chopped (a generous handful)
* Freshly grated Pecorino Romano cheese, to pass around the table
Preparation
Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the pasta cooking water.
While the pasta cooks, heat a large, deep skillet over medium heat. Add the EVOO, 3 turns of the pan, and the bacon and cook until the bacon renders fat and crisps at the edges. Add the bay leaves and onion and season with a little salt and a healthy dose of pepper. Cook until the onion is tender, about 10 minutes. Stir in the broth and cook until reduced by half, about 1 minute. Stir in the tomatoes, bring to a boil, then simmer to let the flavors combine.
Add the reserved pasta cooking water, the pasta and parsley to the sauce and toss. Transfer the rigatoni to a serving platter, discard the bay leaves and pass grated cheese around the table.
* Salt
* 1 pound whole wheat rigatoni
* 3 tablespoons extra virgin olive oil (EVOO)
* 1/3 pound thick-cut bacon, chopped
* 3 fresh or dried bay leaves
* 1 large onion, quartered and sliced
* Freshly ground pepper
* 1/2 cup chicken broth or dry white wine
* One can crushed tomatoes (28 ounces), such as San Marzano
* Flat leaf parsley, finely chopped (a generous handful)
* Freshly grated Pecorino Romano cheese, to pass around the table
Preparation
Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the pasta cooking water.
While the pasta cooks, heat a large, deep skillet over medium heat. Add the EVOO, 3 turns of the pan, and the bacon and cook until the bacon renders fat and crisps at the edges. Add the bay leaves and onion and season with a little salt and a healthy dose of pepper. Cook until the onion is tender, about 10 minutes. Stir in the broth and cook until reduced by half, about 1 minute. Stir in the tomatoes, bring to a boil, then simmer to let the flavors combine.
Add the reserved pasta cooking water, the pasta and parsley to the sauce and toss. Transfer the rigatoni to a serving platter, discard the bay leaves and pass grated cheese around the table.
Wednesday, November 4, 2009
Penne with Pumpkin Cream Sauce
Ingredients:
* 1 pound penne pasta
* 2 tablespoons butter
* 1 onion, chopped
* Salt and pepper
* One 15-ounce can pure pumpkin puree
* 1 cup heavy cream
* 1/2 cup grated parmesan cheese, plus more for topping
* 1/4 cup chopped flat-leaf parsley
Directions:
1.
In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.
2.
In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.
3.
Top the pasta with the parsley and more parmesan.
* 1 pound penne pasta
* 2 tablespoons butter
* 1 onion, chopped
* Salt and pepper
* One 15-ounce can pure pumpkin puree
* 1 cup heavy cream
* 1/2 cup grated parmesan cheese, plus more for topping
* 1/4 cup chopped flat-leaf parsley
Directions:
1.
In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.
2.
In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.
3.
Top the pasta with the parsley and more parmesan.
Wednesday, October 21, 2009
Creamy Pasta and Chickpeas
Ingredients
* 1 pound asparagus, cut into 1-inch pieces
* 1 red pepper, chopped
* 1/2 teaspoon each salt and black pepper
* 8 ounces fiber-enriched penne pasta (such as Barilla Plus)
* 1 can (15.5 ounces) chickpeas, drained and rinsed
* 1 package (4.4 ounces) light, spreadable herb cheese (such as Boursin)
* Pinch nutmeg
Directions
1. Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.
2. Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.
3. Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.
* 1 pound asparagus, cut into 1-inch pieces
* 1 red pepper, chopped
* 1/2 teaspoon each salt and black pepper
* 8 ounces fiber-enriched penne pasta (such as Barilla Plus)
* 1 can (15.5 ounces) chickpeas, drained and rinsed
* 1 package (4.4 ounces) light, spreadable herb cheese (such as Boursin)
* Pinch nutmeg
Directions
1. Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.
2. Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.
3. Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.
Tuesday, June 30, 2009
Peanut and Sesame Noodles
Ingredients
o 2 cups of cooked whole wheat spaghetti
o 1 tablespoon sesame oil
o 3 tablespoons smooth peanut butter
o 1 tablespoon fresh ginger, chopped
o red pepper flakes to taste (approx. 1 teaspoon)
o 3 tablespoons hot water
o 1 garlic clove, chopped
o 2 tablespoons soy sauce
o 1 tablespoon apple juice
o 1 tablespoon toasted sesame seeds
Directions
1. Cook spaghetti as directed by the manufacturer.
2. Combine all other ingredients, mix until peanut butter is dissolved.
3. Add sauce to drained pasta, toss until pasta is fully coated.
4. Sprinkle with toasted sesame seeds.
Serves 4.
o 2 cups of cooked whole wheat spaghetti
o 1 tablespoon sesame oil
o 3 tablespoons smooth peanut butter
o 1 tablespoon fresh ginger, chopped
o red pepper flakes to taste (approx. 1 teaspoon)
o 3 tablespoons hot water
o 1 garlic clove, chopped
o 2 tablespoons soy sauce
o 1 tablespoon apple juice
o 1 tablespoon toasted sesame seeds
Directions
1. Cook spaghetti as directed by the manufacturer.
2. Combine all other ingredients, mix until peanut butter is dissolved.
3. Add sauce to drained pasta, toss until pasta is fully coated.
4. Sprinkle with toasted sesame seeds.
Serves 4.
Tuesday, May 19, 2009
Pasta Delight
Ingredients
* 2 cups whole wheat pasta, cooked, drained, and rinsed
* 3 cloves garlic, minced
* 1 large broccoli tree, chopped into bite-sized pieces
* 1 medium carrot, cut into thin strips
* 1/2 cup green peas
* 1 tablespoon olive oil
* 1 tablespoon Italian seasoning
* 1/4 cup parmesan cheese
Directions
1. Cook pasta according to package instructions.
2. Using a large skillet, saut� garlic and vegetables in oil for 10 minutes, stirring often.
3. Add cooked pasta and Italian seasoning to vegetables and gently combine with a large spoon or spatula.
4. Sprinkle parmesan cheese over pasta mixture, cover and cook for two more minutes.
Makes 4 servings.
* 2 cups whole wheat pasta, cooked, drained, and rinsed
* 3 cloves garlic, minced
* 1 large broccoli tree, chopped into bite-sized pieces
* 1 medium carrot, cut into thin strips
* 1/2 cup green peas
* 1 tablespoon olive oil
* 1 tablespoon Italian seasoning
* 1/4 cup parmesan cheese
Directions
1. Cook pasta according to package instructions.
2. Using a large skillet, saut� garlic and vegetables in oil for 10 minutes, stirring often.
3. Add cooked pasta and Italian seasoning to vegetables and gently combine with a large spoon or spatula.
4. Sprinkle parmesan cheese over pasta mixture, cover and cook for two more minutes.
Makes 4 servings.
Monday, January 19, 2009
Broccoli Spaghetti
1 pound spaghetti
1 large head broccoli (1/2 pound)
1/4 cup olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon kosher salt
1/2 rotisserie chicken, meat shredded (2 cups)
Freshly ground black pepper
1/2 teaspoon red pepper flakes
Crispy Garlic Bread
Cook the spaghetti according to the label directions and drain, reserving 1/2 cup of the cooking water.
Meanwhile, cut off the broccoli stalk, peel it, and thinly slice it crosswise. Cut the remaining broccoli into small florets. Heat half the oil in a large skillet over medium heat. Add the garlic, broccoli, and half the salt and cook until the garlic is lightly browned and the broccoli is fork-tender, 4 to 5 minutes. Add the pasta, the shredded chicken, the reserved pasta water, the remaining 1/4 teaspoon salt, and a few grinds of pepper. Cook until heated through, about 3 minutes. Add the red pepper flakes and toss well. Drizzle with the remaining oil before serving. Serve with Crispy Garlic Bread.
1 large head broccoli (1/2 pound)
1/4 cup olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon kosher salt
1/2 rotisserie chicken, meat shredded (2 cups)
Freshly ground black pepper
1/2 teaspoon red pepper flakes
Crispy Garlic Bread
Cook the spaghetti according to the label directions and drain, reserving 1/2 cup of the cooking water.
Meanwhile, cut off the broccoli stalk, peel it, and thinly slice it crosswise. Cut the remaining broccoli into small florets. Heat half the oil in a large skillet over medium heat. Add the garlic, broccoli, and half the salt and cook until the garlic is lightly browned and the broccoli is fork-tender, 4 to 5 minutes. Add the pasta, the shredded chicken, the reserved pasta water, the remaining 1/4 teaspoon salt, and a few grinds of pepper. Cook until heated through, about 3 minutes. Add the red pepper flakes and toss well. Drizzle with the remaining oil before serving. Serve with Crispy Garlic Bread.
Chickpeas and Shells
Ingredients
1 can chickpeas, drained and rinsed
2 cups whole wheat pasta (small variety, like shells or elbows)
1 medium onion, chopped
6 cloves garlic, minced
4 cups kale, chopped
handful flat-leaf parsley, chopped
1 lemon, juiced and zested (if organic)
.5 t red pepper flakes
1/2 glass wine
3 T olive oil
4 t parmesan, grated
salt and pepper
Directions
Makes four hearty servings. (1/2 cup each chickpeas and pasta, plus 1 cup of kale)
Boil water and cook pasta according to directions.
Meanwhile, heat olive oil over medium high heat, then add chickpeas. Cook two minutes, shaking the pan to get color on all sides. Add onion and garlic, and continue cooking until onions and garlic are caramelized. Shake/stir pan often.
Add wine, red pepper flakes and zest (if using an organic lemon). Turn heat to medium, add kale and 1/2 a cup of the water from the pasta. Cover and let cook over medium until kale is vibrant and tender, about 2 minutes. Drain and add pasta, stir and add lemon juice. Toss well, serve and top with plenty of parsley and 1 t parmesan. (omit cheese sub nutritional yeast to make vegan)
Makes four portions.
Number of Servings: 4
1 can chickpeas, drained and rinsed
2 cups whole wheat pasta (small variety, like shells or elbows)
1 medium onion, chopped
6 cloves garlic, minced
4 cups kale, chopped
handful flat-leaf parsley, chopped
1 lemon, juiced and zested (if organic)
.5 t red pepper flakes
1/2 glass wine
3 T olive oil
4 t parmesan, grated
salt and pepper
Directions
Makes four hearty servings. (1/2 cup each chickpeas and pasta, plus 1 cup of kale)
Boil water and cook pasta according to directions.
Meanwhile, heat olive oil over medium high heat, then add chickpeas. Cook two minutes, shaking the pan to get color on all sides. Add onion and garlic, and continue cooking until onions and garlic are caramelized. Shake/stir pan often.
Add wine, red pepper flakes and zest (if using an organic lemon). Turn heat to medium, add kale and 1/2 a cup of the water from the pasta. Cover and let cook over medium until kale is vibrant and tender, about 2 minutes. Drain and add pasta, stir and add lemon juice. Toss well, serve and top with plenty of parsley and 1 t parmesan. (omit cheese sub nutritional yeast to make vegan)
Makes four portions.
Number of Servings: 4
Sunday, September 21, 2008
Chickpea Pasta
Chickpea Pasta
Hands-On Time: 20 minutes
Total Time: 30 minutes
Makes 6 servings
1 pound dried angel-hair pasta or spaghetti
3 tablespoons olive oil
3 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1 cup low sodium chicken broth
1 15-ounce can chickpeas, drained
1/2 cup chopped fresh flat-leaf parsley leaves
1/2 cup (about 2 ounces) grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Cook the pasta according to the package directions.
Meanwhile, heat the oil in a large saucepan over medium-low heat. Add the garlic and red pepper flakes and cook until the garlic is softened, about 2 minutes. Add the broth and bring to a simmer. Add the chickpeas, cover, and cook until heated through, about 2 minutes. Stir in the parsley and Parmesan. Add the drained pasta, salt, and black pepper and toss to combine.
Hands-On Time: 20 minutes
Total Time: 30 minutes
Makes 6 servings
1 pound dried angel-hair pasta or spaghetti
3 tablespoons olive oil
3 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1 cup low sodium chicken broth
1 15-ounce can chickpeas, drained
1/2 cup chopped fresh flat-leaf parsley leaves
1/2 cup (about 2 ounces) grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Cook the pasta according to the package directions.
Meanwhile, heat the oil in a large saucepan over medium-low heat. Add the garlic and red pepper flakes and cook until the garlic is softened, about 2 minutes. Add the broth and bring to a simmer. Add the chickpeas, cover, and cook until heated through, about 2 minutes. Stir in the parsley and Parmesan. Add the drained pasta, salt, and black pepper and toss to combine.
Monday, January 28, 2008
Chicken, Broccoli, and Pasta Salad
Ingredients
| 1 pkg. egg noodles 2 cups chicken breast (cooked and diced) 1 pkg lightly steamed broccoli Dressing: 1 cup extra virgin olive oil 1/2 cup balsamic vinegar 2 tsp soy sauce 2 split garlic cloves 4 cups shredded Montery Jack cheese |
Directions
Cook chicken, boil noodles, and steam broccoli.Drain the noodles and brocoli.
Mix the three together and set aside to make the dressing.
Mince the garlic cloves and mix remaining dressing ingredients.
Pour dressing over the chicken mixture and set in the refrigerator to chill overnight (or at least 4 hours).
Serve with 1/3 cup of shredded cheese as a topping. Mix in and enjoy!
Some people also like to serve with a crusty Italian bread slice.
Number of Servings: 12
Sunday, December 2, 2007
Zesty Cheese Ravioli
Ingredients
| 1/2 cup water 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained 1 garlic clove, minced 1 (9-ounce) package fresh cheese ravioli (such as Contadina) 2 cups finely chopped spinach (5 ounces) 1/8 teaspoon sugar 1/8 teaspoon coarsely ground black pepper 1 tablespoon grated Parmesan cheese |
Directions
Combine the first 3 ingredients in a large saucepan; bring to a boil. Add ravioli; cover and cook 5 minutes. Uncover and cook an additional 5 minutes or until done.Stir in spinach, sugar, and pepper; cover and cook 2 minutes. Remove from heat, and let stand 5 minutes. Sprinkle with Parmesan cheese.
Yield: 2 servings (serving size: 2 cups)
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Recipe Copyright � Cooking Light Magazine
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