Posts filed under 'Pasta'
I had this yummy dish at a local restaurant, but it’s not hard to make. It’s simple, healthy, and delicious.
Serves 4
4 servings fresh linguine or pappardelle pasta
1/2 head savoy cabbage, cut in thin ribbons
1 1/2 c. yellowfoot mushrooms (chanterelles), washed
1/2 c. golden raisins
1/4 c. pine nuts, toasted
8 tbsp. chevre, room temperature
2 tbsp olive oil
1/4 c. vegetable broth
salt and pepper to taste
Preheat oven to 250. Place the pine nuts on a rimmed baking sheet, toss with 1/4 tsp. salt, and bake for 7 minutes.
Prepare pasta per package instructions.
Meanwhile, in a saute pan with olive oil and broth on medium heat, add in cut cabbage. Cook until cabbage softens, but does not brown, about 10 minutes (reduce to medium-low heat if it starts to brown). Add in raisins and mushrooms and continue cooking on medium heat about 5 minutes. Toss with the pasta and pine nuts, and add salt and pepper to taste. Drizzle olive oil on top, if mixture does not provide enough liquid to toss easily.
Plate and serve with 2 tbsp. room temperature chevre on top.
April 7th, 2008
1 small package buckwheat soba noodles
1 red pepper, diced
Sauce:
3 tbsp peanut butter
2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. sriracha (hot sauce)
1 tsp. coriander
1/3 c. coconut milk (optional; it tastes fine without it)
2 tbsp. water
1 tbsp. peanut oil
1 tsp. red curry paste
Mix sauce thoroughly. Add a little extra water if it seems too dry. Boil soba noodles per package directions, run cold water over them until cool, drain. In bowl, combine noodles, pepper, and sauce. Top with cilantro if desired.
July 13th, 2007
Adapted from Everyday Food
Serves: 4
Prep: 15 min.
Total: 1 hr. 25 min.
olive oil
4 c. squash puree (made at home, or 24 oz. frozen)
1 tsp. dried, rubbed sage
24 oz. ricotta
2 c. grated parmesan
lasagna noodles
Preheat oven to 400F. In large pan, cook noodles according to package instructions. Rinse and set aside. Mix squash puree with spices.
In a 9×13″ pan, spread a half inch of squash mixture. Layer noodles on top, followed by a layer of squash, then ricotta, then parmesan. Continue until ingredients are used, ending with a layer of ricotta and parmesan on top. Cover with foil and bake until heated through, about 45 minutes. Remove foil and continue baking until golden on top, about 20 minutes more.
November 10th, 2006
2 # tomatoes, cored, seeded, roughly chopped
1 small onion, chopped
2 sm. cloves garlic
1 carrot, peeled, roughly chopped
1/4 c. fresh basil, chopped
1 small hot red peppers, chopped
1/2 tsp. cayenne pepper
6 tbsp. sugar
2 tbsp. red wine
4 tbsp. olive oil
salt and pepper to taste
Turn oven to broil and place tomatoes on a rimmed baking sheet, drizzle 2 tbsp. of oil on top. Place in broiler for 8 minutes, or until lightly browned. Drain. Place onions, garlic, carrots, and red pepper on rimmed baking sheet, drizzle with remaining oil, and broil for 10 minutes, or until lightly browned. Place ingredients in a blender and chop briefly, until combined, about 2 min. Turn contents of blender into a sauce pan and cook for about 15 minutes.
October 5th, 2006
2 # tomatoes, cored, seeded, roughly chopped
1 small onion, chopped
2 sm. cloves garlic
1 carrot, peeled, roughly chopped
3 tbsp. fresh basil, chopped
1 small hot red peppers, chopped
4 tbsp. olive oil
salt and pepper to taste
————
2 tbsp. butter
2 tbsp. heavy cream
1/4 c. parmigiana
2 tbsp. vodka
Turn oven to broil and place tomatoes on a rimmed baking sheet, drizzle 2 tbsp. of oil on top. Place in broiler for 8 minutes, or until lightly browned. Drain. Place onions, garlic, carrots, and red pepper on rimmed baking sheet, drizzle with remaining oil, and broil for 10 minutes, or until lightly browned. Place first set of ingredients in a blender and chop briefly, until combined, about 2 min. In a large saucepan, melt butter. Add in heavy cream and parmigiana, cook on medium until liquid. Add contents of blender to sauce, stir. Add vodka and cook on med-high for about 15 minutes.
October 5th, 2006
2 # tomatoes, cored, seeded, roughly chopped
1 small onion, chopped
2 sm. cloves garlic
1 carrot, peeled, roughly chopped
3 tbsp. capers
1/4 c. chopped kalamata olives
1/4 c. fresh basil, chopped
3 tbsp. pesto (optional)
2 small hot red peppers, chopped
1 tbsp. balsamic vinegar
3 tbsp. red wine
4 tbsp. olive oil
salt and pepper to taste
Turn oven to broil and place tomatoes on a rimmed baking sheet, drizzle 2 tbsp. of oil on top. Place in broiler for 8 minutes, or until lightly browned. Drain. Place onions, garlic, carrots, and red pepper on rimmed baking sheet, drizzle with remaining oil, and broil for 10 minutes, or until lightly browned. Place all ingredients in a blender and chop briefly, until combined, about 2 min. Place blender contents in large sauce pan and cook on med. high for about 15 minutes.
October 5th, 2006
3 tablespoons unsalted butter, plus more for baking dish
Coarse salt and freshly ground pepper
3 cups elbow macaroni
1 c. milk
1/3 c. sour cream
1 large egg
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
Two (8-ounce) packages extra-sharp cheddar cheese, grated
Paprika, for sprinkling
1. Preheat oven to 375°. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook past al dente, a little longer than the package directions. You want the pasta to be a little over cooked, so that it soaks up the juices! Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
2. In a medium bowl, whisk together milk and egg. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside.
3. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.
March 30th, 2006
Total Time Needed: 20 min.
Serves: 4
1 package angel hair noodles
1 small sweet onion, chopped finely
16 oz. *Pomi stewed tomatoes (NOT the marinara)
4 tbsp. Unsalted butter
Parmigiano-Reggiano
salt to taste
Cook pasta per package instructions. In a large skillet, melt butter. Add onions and cook over low heat for 10 to 15 minutes. Add Pomi and cook for another 5 minutes.
Serve sauce over pasta, top with grated cheese.
*Pomi is a brand of stewed tomatoes. The tomatoes have a very sweet taste that is important to make this dish yummy. If you can’t find Pomi, try to find upscale Italian-brand tomatoes without any spices!
December 27th, 2005
Total Time Needed: 45 min.
Serves: 6
2 tbsp. Olive oil
1 # leeks, sliced and cleaned*
30 oz. cannelloni, or navy beans, drained and rinsed
30 oz. vegetable broth
1/2 tsp. Sage
12 oz. fettuccine
2 tbsp. Fresh lemon juice
1/2 c. heavy cream
1/2 c. parmesan
Heat 1 tbsp. Olive oil over medium-low heat in a large skillet. Add leeks, 3/4 tsp. Salt, and 1/4 tsp. Pepper. Cook until softened – about 10 min.
Cook pasta to package instructions.
Add beans, broth, and sage to pan and mash half the beans with spatula. Bring to a boil and then reduce to a simmer. Cook for about 10 minutes, until sauce has thickened. Note: This can be refrigerated ahead of time and reheated just before serving.
Add lemon juice to sauce and stir in cream and parmesan. Add pasta and cook, stirring until heated through.
Note: This is an Everyday Food recipe.
December 27th, 2005
Total Time Needed: 1 hr. 15 min.
Active Time: 30 min.
Serves: 4 to 6
2 c. shredded mozzarella
24 oz. ricotta
2 beaten eggs
1/2 c. each bread crumbs, parmesan
2 tbsp. Parsley
1 tsp. Sugar
1/2 tsp. Salt
1/4 tsp. Pepper
4 c. spaghetti sauce
1/4 c. parmesan
1 package manicotti shells
Preheat oven to 350 F. Cook manicotti per package instructions. In a large bowl, combine all ingredients except 1/4 c. parmesan and spaghetti sauce. Stuff mixture into cooled manicotti shells.
Pour half of the sauce in a baking dish. Place stuffed manicotti in dish and cover with remainder of sauce and parmesan. Bake for 40 to 45 min.
December 27th, 2005
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