Category Archives: Pasta

Lemon Ricotta Pasta

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Lemon Ricotta Pasta

Lemon Ricotta Pasta
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Ingredients

  • 15 ounces whole milk ricotta cheese
  • 1 ½ cups finely shredded parmesan cheese, plus additional for optional garnish
  • 2 tablespoons olive oil, extra virgin
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest, plus additional for optional garnish
  • 1 teaspoon grated garlic
  • ½ teaspoon salt
  • ¼ teaspoon fresh cracked black pepper,plus additional for optional garnish
  • ½ pound spaghetti noodles, cooked according to package directions (approximately 2 quarts water with 2 teaspoons salt)
  • 5 ounces fresh baby spinach leaves(approximately 4 to 4 ½ cups)

Instructions

    To a large mixing bowl, add the whole milk ricotta cheese, finely shredded parmesan cheese, extra virgin olive oil, lemon juice, lemon zest, grated garlic, salt and black pepper stirring to combine then set aside.

    To a large pot of boiling salted water (approximately 8 cups water with 2 teaspoons salt), cook the spaghetti noodles according to package directions to al dente or approximately 9-10 minutes. Remove ½ cup of the starchy pasta water and set aside. Before draining, add the fresh baby spinach to the pot and blanch for 30-45 seconds until just wilted. Turn off the heat to the pot, drain the pasta and baby spinach leaves into a colander then set aside. Return the pot to the stove top.

    To the empty pasta pot, add the ricotta cheese mixture and ¼ cup of the starchy pasta water. Stir to combine to a smooth and thick sauce. Return both the drained pasta and spinach leaves to the pot and toss to combine until all the spaghetti noodles are coated in the lemon ricotta sauce. If needed, you can add an additional 2-3 tablespoons, one tablespoon at a time stirring with each addition, of the starchy pasta water to thin the sauce if desired.

    Transfer the lemon ricotta pasta to a large serving bowl and garnish with additional finely shredded parmesan cheese, lemon zest and fresh cracked pepper if desired before serving.

© kitchen

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Feta Pasta with Tomatoes

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Spaghetti Squash Feta Pasta

Spaghetti Squash Feta Pasta
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Ingredients

  • 20 oz Cherry tomatoes
  • 6 tbsp Olive oil (divided into 4 tbsp and 2 tbsp)
  • 1 8-oz block Feta cheese
  • 1/2 tsp Crushed red pepper flakes
  • 1 medium Spaghetti squash
  • 1/2 tsp Sea salt
  • 4 cloves Garlic
  • 1/2 cup Fresh basil (packed, cut into ribbons)
  • Parmesan cheese (shredded; optional, for garnish)

Instructions

  1. Preheat the oven to 400 degrees F (204 degrees C).
  3. Place the tomatoes into a 9x13 baking dish. Drizzle with 4 tbsp (59 ml) olive oil. Toss or stir to coat.
  4. Push the tomatoes aside to make a space in the center of the pan and place the block of feta in the center. Sprinkle the tomatoes and feta with crushed red pepper.
  5. Cut the spaghetti squash in half, scoop out the seeds, and place on a 2nd 9x13 baking dish, or a 10x15 jelly roll pan, cut side up. Drizzle the halves with the remaining 2 tablespoons (30 ml) olive oil. Season with salt. Flip the halves over, cut side down on the pan.
  6. Place the pans with spaghetti squash and cheese side by side in the oven. Bake for about 30 minutes, until tomatoes pucker and burst, and a knife inserted into the spaghetti squash skin goes in with only a little resistance. (Depending on the size of your squash, you may need to take it out 5-10 minutes earlier or longer than the tomatoes and cheese.)
  7. After removing both pans from the oven, quickly turn the spaghetti squash halves cut side up. Set aside to cool.
  8. Meanwhile, before the tomatoes and feta has the chance to cool, use a garlic press to press the garlic cloves over the feta. Add the fresh basil and immediately stir together, forming a creamy sauce.
  9. When the squash is cool enough to handle (but still hot), use a fork to pull the spaghetti squash strands out of the shells and add to the baking dish with the sauce. Stir to coat in sauce. Sprinkle with parmesan, if desired.
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Salmon Casserole

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Yield: 6 servings

Salmon Casserole

Salmon Casserole
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 (12 ounce) package egg noodles
  • 2 (10.5 ounce) cans condensed cream of mushroom soup
  • 2 cups shredded Cheddar cheese, divided
  • 2 (5 ounce) cans salmon, drained
  • 1 cup frozen green peas
  • ½ (4.5 ounce) can sliced mushrooms
  • ¼ cup chopped onion
  • 1/3 cup breadcrumbs

Instructions

  1. Gather all ingredients.
  2. Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.
  3. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
  4. Mix noodles, condensed soup, 1 cup cheese, salmon, peas, mushrooms, and onion in a large bowl until well combined.
  5. Transfer the mixture into a 9x13-inch baking dish.
  6. Top the mixture with remaining 1 cup of cheese and breadcrumbs.
  7. Bake in the preheated oven until cheese is bubbly, about 15 to 20 minutes.

Beef Stroganoff

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Beef Stroganoff

Beef Stroganoff
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Ingredients

  • 1 lb. round steak
  • 1 tblsp flour
  • 2 tblsp butter
  • 1 1/2 cups mushrooms, sliced
  • 1/2 cup onion, chopped
  • 1 garlic clove, minced
  • 2 tblsp butter
  • 3 tblsp flour
  • 1 tblsp tomato paste
  • 1 tsp beef bouillon
  • 1 cup sour cream
  • 2 tblsp white wine, dry
  • hot cooked egg noodles

Instructions

  1. Start cooking noodles.
  2. Put meat in freezer until partially frozen. Thinly slice across the grain into bite-size strips.
  3. Put 1 tablespoon flour and 1/2 teaspoon salt in bag; add meat and coat.
  4. In a skillet heat 2 tablespoons butter. Add meat and brown quickly.
  5. Add mushrooms, onion and garlic and cook 3-4 minutes until onion is crisp-tender.
  6. Remove meat and mushroom mixture from pan, and add 2 tablespoons butter to pan drippings, then stir in2 tablespoons flour.
  7. Add tomato paste, bouillon and 1/4 tsp salt.
  8. Stir in 1 1/4 cups water and cook over medium high heat until bubbly, stirring often.
  9. Cook and stir 1-2 minutes longer.
  10. Combine sour cream and remaining 1 tablespoon flour.
  11. Return meat mixture to skillet, stir in sour cream mixture and wine.
  12. Heat through and serve over noodles.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 3743Total Fat 110gSaturated Fat 58gCholesterol 534mgSodium 2872mgCarbohydrates 474gSugar 47gProtein 189g

Chili Mac

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Chili Mac

Chili Mac
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Ingredients

  • 1 lb ground turkey
  • 1 small onion, diced
  • 2 garlic cloves, diced
  • 1 14 oz can diced tomatoes
  • 1 14 oz can tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 8 oz cooked macaroni
  • 1/2 teaspoon salt
  • mexican cheese blend, grated

Instructions

  1. Cook macaroni according to box directions.
  2. Brown ground turkey. When it is half done, add onion. When onion is almost done, add garlic and saute one minute.
  3. Add diced tomatoes and sauce, stir, then add chili powder and cumin.
  4. Add macaroni and salt.
  5. Serve with grated cheese.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1589Total Fat 41gSaturated Fat 10gCholesterol 313mgSodium 2106mgCarbohydrates 183gSugar 9gProtein 122g

Manicotti

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Yield: 10

Manicotti

Manicotti
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Prep Time 2 minutes
Cook Time 50 minutes
Total Time 52 minutes

Ingredients

  • 3 cups (24 oz. jar) pasta sauce
  • 1 cup water
  • 2 cups ricotta cheese
  • 2 cups low fat mozzarella cheese, shredded, divided
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsps fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 8 ozSan Giorgio®® Manicotti

Instructions

  1. Heat oven to 400°F.
  2. In saucepan, combine pasta sauce and water; heat to boiling, stirring frequently.
  3. Reduce heat; keep warm.
  4. In bowl, stir together cheeses, parsley, salt and pepper; spoon into uncooked pasta tubes.
  5. Pour 1 cup sauce on bottom of 13x9x2 inch glass baking dish; arrange filled pasta in single layer over sauce.
  6. Pour remaining sauce over pasta; cover with foil.
  7. Bake 40 minutes or until hot and bubbly.
  8. Remove foil; bake 10 minutes longer.
© Laurie
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Chicken Scampi & Linguine

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Yield: 6 servings

Chicken Scampi & Linguine

Chicken Scampi & Linguine
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 lb. linguine
  • 2 chicken breasts, whole
  • 1/4 cup butter
  • 1/4 cup oil
  • 2 garlic cloves, minced
  • 2 bunches broccoli, chopped
  • 1 red pepper, large, cut into 1" pcs.
  • 1 tsp salt
  • 2 lemons, juice of
  • parmesan cheese

Instructions

  1. Put water on for the linguine.
  2. Bone chicken and cut into 1" pcs.
  3. Heat butter & oil in wok or large skillet and saute chicken until golden, adding garlic in at the end of the chicken cooking and saute 1 minute.
  4. When water comes to a boil, cook linguine and drain; keep in strainer.
  5. Add broccoli and red pepper. Cook to desired doneness, crisp-tender.
  6. Season with salt and pepper, sprinkle with lemon juice and cook 2 min.
  7. Arrange pasta on plate and add vegetable meat mixture on top.
  8. Serve with parmesan cheese.
© Laurie
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Quinoa and Black Beans

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Yield: 10 servings

Quinoa and Black Beans

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Instructions

  1. Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 789Total Fat 14gSaturated Fat 2gSodium 1248mgCarbohydrates 144gSugar 18gProtein 28g
© Laurie

Garlicky Angel Hair Pasta and Grape Tomatoes

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garlicky

Yield: 4 servings

Garlicky Angel Hair Pasta and Grape Tomatoes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 pt. grape tomatoes (about 20 oz.)
  • 1 tsp. plus 3 Tbs. extra-virgin olive oil; more for the baking sheet
  • Kosher salt
  • 4 large or 5 small cloves garlic
  • Large pinch crushed red pepper flakes
  • 12 large fresh basil leaves
  • 5 oz. dried angel hair pasta
  • Freshly ground black pepper
  • 1/3 cup freshly grated Parmigiano-Reggiano

Instructions

  2. Bring a large pot of salted water to a boil. Adjust an oven rack to the upper-middle position and heat the broiler to high. Line a large rimmed baking sheet with foil and rub it with oil. Toss the tomatoes with 1 tsp. oil and about 1/4 tsp. salt. Spread them on the baking sheet. Broil, shaking the pan occasionally, until they're cracked, very soft, and shrunken, about 20 minutes; they'll be blackened in places.
  3. Meanwhile, chop the garlic and put it in a small saucepan, along with 3 Tbs. oil and the red pepper flakes (see "An easy way to peel a lot of garlic") . Bring to a simmer over medium heat and cook until the garlic just begins to turn golden, about 1 minute. Remove from the heat and let the oil steep.
  4. Stack the basil leaves on top of one another and roll them into a cigar shape. Slice across the cigar to create thin, but not ultra-thin, ribbons (about 1/4 cup).
  5. When the tomatoes are done, cook the pasta until tender, 3 to 4 minutes. Drain the pasta and return it to the pot. Immediately toss it with the garlic oil (and the garlic) and 1/2 to 1 tsp. salt. Grind lots of fresh pepper over the pasta, add the broiled tomatoes and the basil, and toss to combine well. Add half the Parmigiano, toss again, and immediately turn out into warm bowls. Top with the remaining cheese.
© Laurie

 

Amish Macaroni Salad

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Yield: 6 servings

Amish Macaroni Salad

Amish Macaroni Salad
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 2 cups uncooked elbow macaroni
  • 2 hard-cooked eggs, chopped
  • 1 small onion, chopped
  • 3 stalks celery, chopped
  • 1 small red bell pepper, seeded and chopped
  • 2 tablespoons dill pickle relish
  • 1 cup creamy salad dressing (e.g. Miracle Whip)
  • 1 1/2 tablespoon prepared yellow mustard
  • 1/4 cup sugar or monkfruit sugar
  • 1 3/4 teaspoons white vinegar
  • dash salt
  • 1/2 teaspoon celery seed

Instructions

  1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
  2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Notes

This is good!

© Laurie