Tag Archives: pasta

Crock-Pot Venison Korean BBQ

Enjoy a taste of Korean BBQ with this simple five-ingredient recipe with venison that is slow-cooked in a sweet and nutty sauce and plated with rice noodles and spinach.
By Julie Golob
Serves: 4-6
Prep time: 5 minutes
Cook time: 5-7 hours


2 pounds venison, cut into stir-fry size bites
Rice noodles
Bag of spinach
1 packet of Campbell’s Korean BBQ Slow Cooker Sauce
Water (for cooking rice noodles)


Rinse and pat dry venison; cut into stir-fry size bites and add to Crock-Pot.

Pour slow cooker sauce on top of venison and stir to distribute.

Place lid on Crock-Pot and set on lowest setting. Cook for 5-7 hours.

Prepare rice noodles per instructions and plate with spinach.

Scoop portions of meat and sauce on top of noodles and serve.

Chicken Piccata Pasta Toss

Food Network Magazine
Yield: 4 servings


2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish


Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes.

Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes.

Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce.

Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.

Add chicken back to the pan and heat through, 1 to 2 minutes.

Toss hot pasta with chicken and sauce and serve.

Adjust salt and pepper, to your taste.

Top with fresh snipped chives.

Slow Cooker Chicken Tetrazzini

by Sarah Olson
Servings: 8


1 1/2 lbs. Foster Farms Simply Raised fresh chicken breast fillets
1/2 tsp. sea salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 1/2 tsp. dried tarragon
1 cup diced white onion
2 cups sliced mushrooms
1 cup chicken broth
8 oz. pkg. cream cheese, 1/3 less fat or regular
1/2 pound dried spaghetti noodles 1/2 a box, cook according to package directions
8 oz. pkg. mozzarella cheese, grated (reduced-fat or regular)


Add the chicken, sea salt, garlic powder, pepper, tarragon, onions and mushrooms. Pour over the chicken broth. DO NOT ADD THE CREAM CHEESE OR SPAGHETTI YET. Cover and cook on LOW for 8 hours, or HIGH for 4 hours without opening the lid during the cooking time.

Cut the cream cheese into squares and add to the slow cooker, cover. In the meantime cook the spaghetti according to the package directions.

After the cream cheese has had some time to melt. Take 2 forks and shred the chicken. Stir the sauce and chicken together. Add the cooked and drained pasta. Stir. Add the mozzarella cheese over the pasta and sauce. Cover for about 10 more minutes or until the cheese has melted.

Whole-Wheat Pasta with Sausage and Swiss Chard

Food Network Magazine
Yield: 4 servings


Kosher salt
8 ounces whole-wheat penne
1 tablespoon extra-virgin olive oil
2 hot or regular Italian sausage links (about 4 ounces), casings removed
1/2 onion, thinly sliced
1 bunch rainbow Swiss chard, roughly chopped (stems and leaves separated)
1 bunch rainbow Swiss chard, roughly chopped (stems and leaves separated)
1 clove garlic, thinly sliced
1 14-ounce can cherry tomatoes
Freshly ground pepper
1/2 cup grated pecorino romano or parmesan cheese (about 2 ounces)


Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 2 minutes. Add the onion and chard stems; cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and season with salt and pepper. Cook until the tomatoes start breaking apart, about 5 minutes.

Add the chard leaves to the skillet and cook, stirring occasionally, until they start wilting, about 3 minutes. Add the pasta, the reserved cooking water and 1/4 cup cheese; toss to coat. Season with salt and pepper. Top each serving with the remaining cheese.

Tortellini with Arugula and Prosciutto

Food Network Magazine
Yield: 4 servings


Kosher salt
2 9-ounce packages fresh cheese tortellini
4 tablespoons unsalted butter
6 cups baby arugula (about 4 ounces)
Coarsely ground pepper
1/3 cup grated parmesan cheese
4 ounces thinly sliced prosciutto


Bring a large pot of salted water to a boil. Add the tortellini and cook until tender, about 4 minutes. Reserve 1 cup cooking water, then drain.

Return the pot to medium heat and add the butter and 1/2 cup of the reserved cooking water. Cook, swirling the pot, until the butter melts and combines with the water. Add the tortellini and arugula and gently toss to coat, adding more cooking water as needed to loosen. Season with salt.

Divide the tortellini among bowls. Season generously with pepper and sprinkle with the parmesan. Top with the prosciutto.

Roasted Cauliflower, Broccoli and Pasta Bake with White Cheddar

Curtis Stone
Serves: 6


1 head cauliflower (about 2 pounds), cored and cut into large bite-size florets
6 tablespoons olive oil, plus more for the baking dish, divided
Kosher salt and freshly ground black pepper
18 ounces (about 8 cups) broccoli florets
1 1/2 cups (about 5 ounces) penne
4 ounces (about 3/4 cup) pancetta, coarsely chopped
1 small yellow onion, finely chopped
1 tablespoon finely chopped fresh thyme
1 tablespoon all-purpose flour
2 cups whole milk
1 cup heavy cream
1 1/4 cup (5 ounces) shredded white cheddar cheese
1 cup very coarse, fresh multigrain breadcrumbs (made in a food processor or blender from 2 slices of bread)


Position racks in the top third and center of the oven and preheat the oven to 400F. Lightly oil a quart baking dish or three individual crocks.

On a large baking sheet, toss the cauliflower with 2 tablespoons of the olive oil to coat. Season with salt and pepper. Spread out evenly on the baking sheet. On a second baking sheet, repeat with the broccoli florets and 2 more tablespoons of the olive oil. Bake veggies for 10 minutes. Stir each sheet of vegetables and switch the positions of the baking sheets from top to bottom. Bake for about 10 minutes more, or until the vegetables are tinged with brown. Set aside. (Leave the oven on.)

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the penne and cook, stirring often to prevent the pasta from sticking together, for about 7 minutes, or until tender but still firm to the bite. Drain the penne.

Heat a large heavy pot over medium heat. Add 1 tablespoon of the olive oil and the pancetta, and cook, stirring occasionally, for about 4 minutes, or until the pancetta is browned and crisp. Add the onions and thyme, and cook, stirring occasionally, for about 2 minutes, or until the onions are tender and slightly browned. Sprinkle the flour over the onion mixture, then stir in the flour and cook for about 1 minute, or until it is very pale golden brown.

Gradually stir in the milk and cream. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and simmer, stirring often for about 4 minutes, or until the sauce is lightly thickened and has no raw flour taste. Remove from the heat, add the cheddar cheese and stir until melted. Season to taste with salt and pepper.

Add the vegetables and penne to the cheese sauce and fold together. Spread evenly in the oiled baking dish. In a small bowl, toss the breadcrumbs and the remaining 1 tablespoon olive oil to coat, then sprinkle over the vegetable mixture. Bake for about 10 minutes, or until the crumbs are golden. Let stand at room temperature for 5 minutes before serving.

Spaghetti al Limone With Asparagus

4 servings


1 lb. spaghetti
2/3 cup extra-virgin olive oil
1 large bunch asparagus, trimmed, thinly sliced on a deep diagonal
4 garlic cloves, smashed
4 3″-long strips lemon zest
1/2 tsp. crushed red pepper flakes
8 large basil leaves
2 lemons, halved
2 oz. Parmesan, finely grated (about 1 cup), plus more for serving


Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.

Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add asparagus, season with salt, and cook, stirring often, until just beginning to take on color, about 1 minute. Add garlic, lemon zest, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done.

Add pasta and basil to pot with asparagus mixture and return to medium-high heat. Squeeze juice from both lemons into pot and add 2 oz. Parmesan and 1 cup reserved pasta cooking liquid. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is creamy and emulsified and pasta is coated, about 1 minute. Taste and season with more salt if needed. Remove and discard garlic.

Divide pasta among bowls, placing a lemon strip in each, and top with more Parmesan.

– Bon Appétit

Easy Tuna Noodle Casserole With Cheddar Cheese

Yield: 6 servings


12 ounces spaghetti or medium egg noodles (cooked and drained)
2 cups green peas (cooked)
2 (10.75-ounce) cans condensed cream of mushroom soup
1/2 cup milk
1 1/2 cups sharp cheddar cheese
2 (6-ounce) cans tuna (drained and flaked)
1/2 teaspoon salt (or to taste)
Freshly ground black pepper (to taste)
1 cup soft breadcrumbs
2 tablespoons butter (melted)


Heat oven to 350 F.

Grease a 2 1/2 to 3-quart casserole dish.

Combine the noodles, peas, soup, milk, cheese, and tuna. Add salt and freshly ground black pepper, to taste. Spoon into the prepared baking dish.

Toss breadcrumbs with butter and sprinkle over the top or the casserole.

Bake for 15 to 20 minutes, until hot and bubbly and crumbs are browned.

Serve and enjoy!

Recipe Variations:

Top the casserole with French fried onions, crumbled cheese crackers, or crumbled potato chips and omit the soft bread crumbs and melted butter.

Instead of peas, use 2 cups of cooked peas and carrots or mixed vegetables.

Add some sliced sauteed mushrooms to the casserole mixture.

Add a few tablespoons of diced drained pimientos to the casserole.

Use cream of celery soup instead of cream of mushroom soup. Or, if you prefer a homemade sauce, omit the soups and the 1/2 cup of milk and replace them with about 2 1/2 to 3 cups of thickened white sauce.

Super Creamy Pasta Alfredo

Yield: Serves 4 to 6
You can use other types of long pasta if you’d like. It would work with spaghetti, linguine, fettuccine, or cavatappi, which is a long spiral pasta.


1 (16 ounce) package spaghetti pasta
1 (8 ounce) package cream cheese, cut into cubes
1/2 cup milk
1/2 cup cream
3 eggs, beaten
1/3 cup grated Parmesan cheese
8 slices bacon, cooked crisp and crumbled


Bring a large pot of salted water to a boil.

Meanwhile, in a large mixing bowl, combine the cream cheese, milk, and cream.

Microwave on high for 1 minute, then remove from the microwave oven and stir with a wire whisk.

Microwave for 1 minute longer, remove, and stir again until the mixture is creamy and smooth.

Let cool for 5 minutes.

Beat the eggs and 1/3 cup Parmesan cheese into the cream cheese mixture with a wire whisk and set aside.

Cook the pasta when the water comes to a boil until just al dente according to package directions.

Reserve 1/2 cup of the pasta cooking water in a small bowl, then drain the pasta into a colander placed in the sink.

Return the pasta to the hot pot and immediately stir in the cream cheese mixture, adding enough reserved pasta water as needed to make a smooth and creamy sauce.

Stir in the bacon.

Serve immediately, topped with more Parmesan cheese.

Chicken Carbonara

Yield: 4 Servings
Carbonara is the name of an Italian pasta dish made with a sauce of eggs, cheese and cooked bacon. There are no specific rules about what type of pasta although fettuccini or linguine are common choices because the raw egg sauce needs pasta with a large surface area to properly adhere.


12 ounces pasta, such as fettuccini
4 slices bacon
12 ounces boneless, skinless chicken breasts
1 shallot, peeled and diced
1 clove garlic, peeled and finely minced
4 large eggs
1/4 cup grated Parmesan or Romano cheese, plus more for topping
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper


Bring a large pot of salted water to a boil and cook the pasta according to package directions. Before draining, reserve a cup of the pasta water.

Put the bacon in a large skillet (a braiser-style pan works very well) and cook on medium heat for about 10 minutes or until it is crispy and browned to your liking. Transfer it to a plate lined with a paper towel and set aside.

Season the chicken with 1/4 teaspoon salt and add to same skillet with the drippings. Increase the heat to medium-high and cook the chicken for a few minutes, until it turns opaque. Add the diced shallot and continue cooking for another couple of minutes. Add the minced garlic and continue cooking for an additional minute. Continue cooking until the chicken is cooked through (165 F) and then remove from the heat.

Move the chicken and shallots to a plate and discard all but 2 tablespoons of the remaining oil.

In a large bowl, whisk together the eggs, grated Parmesan or Romano cheese and the black pepper until well combined. Slowly whisk in about 1/4 cup of the reserved pasta water to raise the temperature of the eggs slowly.

When the pasta has cooked, drain and add it to the skillet. On medium-low heat, toss the pasta with 1/4 cup more of the reserved water and then slowly pour the egg mixture into the pan, tossing constantly. Stir in additional pasta water as needed until the sauce has thickened. Crumble the bacon, slice the chicken and add to the pasta. Stir in the chopped parsley and season with additional salt, if needed. Top with additional grated cheese, if desired.