Tag Archives: pasta

Homemade Herbed Fettuccine & Vegetables

Ingredients

Noodles

1 cup all-purpose flour
2 eggs
2 tablespoons snipped fresh parsley
1 tablespoon vegetable oil
1 teaspoon salt
1 garlic clove, pressed

Vegetables

1/4 pound asparagus spears, trimmed and cut into 1-inch pieces
2 tablespoon butter
1/2 cup frozen peas
1/2 small yellow squash, scored and sliced
1/2 small zucchini, scored and sliced
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/2 teaspoon lemon zest
Coarsely ground black pepper

Directions

For noodles, place flour in Classic Batter Bowl. Whisk eggs, parsley, oil, salt and garlic in small bowl. Make a well in center of flour; pour egg mixture into well. Mix thoroughly until dough forms into a ball. Turn out onto lightly floured Cutting Board. Knead 1-2 minutes or until dough is smooth, adding additional flour as needed to form a very firm dough. Cover; let dough rest 30 minutes.

Divide dough into four equal balls. Using Baker’s Roller, roll out each ball as thinly as possible into a rectangle at least 12 x 4 inches. (When desired thinness is achieved, dough will be slightly translucent.) Slice into 1/4-inch-wide strips using Pizza Cutter; separate noodles. Let dry at least 30 minutes before cooking.

Fill (8-qt.) Stockpot halfway with salted water; bring to a boil. Add asparagus and blanch 1 minute; remove and set aside. Add noodles to boiling water; cook 2-3 minutes or until slightly firm, then drain. Meanwhile, for vegetables, melt butter in (10-in.) Saute Pan. Add asparagus, peas, squash, zucchini, half of the cheese and noodles; toss until heated through. Garnish with remaining cheese, lemon zest and black pepper.

Yield: 2 servings
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Spring Pea Pasta with Ricotta and Herbs

Ingredients

4 qt. water
1/4 cup kosher salt
8 ounces gemelli, penne, or other short pasta
2 (8-oz.) pkg. sugar snap peas, trimmed and strings removed
1 (13-oz.) pkg. frozen sweet peas, thawed
1 cup ricotta cheese
1/2 cup firmly packed fresh flat-leaf parsley leaves
2 tablespoons (1 oz.) salted butter
2 tablespoons thinly sliced fresh chives
2 tablespoons chopped fresh tarragon

How to Make It

Bring 4 quarts water to a boil in a stockpot over high. Add 1/4 cup salt; return to a boil. Add pasta; boil, stirring occasionally, until al dente, about 8 minutes. Stir in sugar snap peas, and cook 2 minutes. Stir in sweet peas, and cook 1 minute. Drain pasta mixture, reserving 1/2 cup cooking water.

Return pasta mixture to pot. Add ricotta, parsley, butter, chives, tarragon, and reserved cooking water; stir to coat. Serve immediately.
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Monterey chicken spaghetti casserole


Servings 6

Ingredients

1 cup spaghetti, broken in half
1 egg
1 cup sour cream
1/4 cup Parmesan cheese, grated
3 cloves garlic, minced
2 cups Monterey Jack cheese, shredded
1 10-ounce package frozen chopped spinach, thawed and drained of moisture
2 cups chicken, cooked and roughly chopped
1 3-ounce can French fried onions

Directions

Preheat oven to 350 degrees Fahrenheit and grease a 9″ x 13″ casserole dish.

Cook spaghetti according to package directions. Drain and set aside.

Beat egg in a large bowl. Add sour cream, Parmesan cheese, and minced garlic.

Add drained pasta to egg mixture along with Monterey Jack cheese, spinach, and cooked chicken. Stir well to combine.

Pour mixture into the prepared casserole dish. Cover with aluminum foil and bake for approximately 30 minutes or until heated through.

Remove casserole from the oven and sprinkle French fried onions on top.

Return the dish to the oven and bake for another 5 minutes, until the onions are crisp.
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Chicken Pot Pie Noodle Skillet

Classic chicken pot pie transformed into a skillet dish with noodles instead of a crust. Easy delicious weeknight meal.


Servings: 6

Ingredients

10 ounces egg noodles
2 tablespoons unsalted butter
1 medium sweet onion, diced
2 cloves garlic, minced
1 1/2 cups frozen peas and carrots, thawed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup heavy cream
1 1/2 cups cooked chicken breast, cut into small cubes

Directions

Cook noodles al dente, according to package directions.

In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined.

Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.

Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary.

Serve hot
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Three-Cheese Chicken Penne Pasta Bake Casserole


Serves 6

Ingredients

1-1/2 cups penne pasta, uncooked
1 tablespoon olive oil
3 boneless, skinless chicken breasts, cut into bite-size pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried basil
1-1/2 cups tomato sauce
1 cup canned diced tomatoes, juices drained
1/4 cup cream cheese, softened
4 cups fresh baby spinach
1 cup mozzarella cheese, shredded
2 tablespoons Parmesan cheese, grated

Directions

Preheat oven to 375 degrees F and grease a 9-by-13 casserole dish.

Cook pasta according to package directions.

While the pasta is cooking, heat a large non-stick skillet over medium heat. When hot, add the olive oil and allow it to heat up as well.

Add chicken pieces, salt, pepper and dried basil to the skillet. Cook, stirring regularly, for about 5 to 7 minutes, or until chicken is no longer pink.

When chicken is done cooking, add tomatoes and tomato sauce. Bring to a boil and lower heat, simmering for 3 minutes.

Add cream cheese and stir, cooking just until melted.

Drain the cooked pasta and add to the chicken and tomato sauce mixture. Add spinach and continue turning and stirring into the sauce just until the spinach wilts.

Stir in the mozzarella cheese and cook until melted.

Pour the entire mixture into the casserole dish. Sprinkle Parmesan cheese on top.

Place in the preheated oven and bake for 30 minutes, until the entire casserole is heated through and bubbling along the sides.
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Butternut Squash, Ricotta & Spinach Stuffed Shells

Ingredients

1 (12-ounce) package jumbo pasta shells (about 24 shells total)
2 cups of ricotta
1/3 cup Parmesan cheese, plus more for garnish
1 fresh smashed garlic clove
1/4 cup frozen chopped spinach ( squeezed and drained)
1 egg
salt, pepper
roasted squash, around 2 cups
and grated lemon peel
1 stick of butter
10 sage leaves
fresh lemon juice

Directions

Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes.

Cook your jumbo pasta shells according to directions.

In a bowl add aprox, 2 cups of ricotta, 1/3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped spinach (squeezed and drained) 1 egg, salt, pepper, your cooled down roasted squash, around 2 cups, and grated lemon peel.

The lemon peel was key to this dish and added a nice bright flavor.

Stuff the shells with the mixture and place in a buttered baking dish.

Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly.

Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice.

Place your shells in a 400F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated Parmesan.
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Garlic and Herb Mushroom Spaghetti


Servings 4 to 6

Ingredients

1 pound spaghetti
6 tablespoons butter, divided
3 garlic cloves, minced
1 pound mushrooms (such as button or cremini), sliced
3 tablespoons flour
1 tablespoon chopped fresh thyme
2 cups whole milk
Kosher salt
Freshly ground black pepper
3 tablespoons olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped flat-leaf parsley

Directions

Cook the pasta according to the package directions, reserving 1 cup of the cooking water before draining.

In a large skillet over medium-high heat, melt 3 tablespoons of the butter.

Add the garlic and mushrooms and cook, stirring frequently, until the mushrooms are softened and golden brown, about 8 minutes. Remove the mushrooms from the pan.

Add the remaining 3 tablespoons of butter to the pan and melt again over medium-high heat.

Put in the flour and thyme and cook, whisking constantly, until the flour turns very light golden brown, about 4 minutes.

Whisking continuously, add the milk in a slow stream and simmer for about 2 minutes, until the sauce thickens. Season with salt and pepper to taste.

Add the cooked pasta to the sauce along with the mushrooms and olive oil. Mix well and heat through, adding the reserved pasta cooking water, a little at a time, if necessary to achieve the right sauce consistency.

Serve hot, garnished with Parmesan cheese and chopped parsley.
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