Archive for Pasta

Tortellini with Artichoke Sauce

Source: Food Network Magazine, March 2011

I changed this recipe around and like what I came out with. The original called for Agnolotti and I used Tortellini. It also called for frozen artichokes, but I find those have zero taste so I used ones packed in oil and drained them. I also substituted 1C milk with 2 Tbsp flour and 2 tsp parmesan mixed in for the half-and-half.

Total Time: 25 min
Prep: 15 min
Cook: 10 min

Yield: 4 servings

1 9-oz package frozen artichoke hearts, thawed and coarsely chopped (I used ones packed in oil and drained them)
1 C half-and-half (I used 1C milk w/ 2 Tbsp flour and 2 tsp parmesan stirred in)
1 clove garlic, smashed
1/8 teaspoon red pepper flakes
Kosher salt
1 cup frozen peas (do not thaw)
1 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
1 pound refrigerated cheese agnolotti (moon-shaped stuffed pasta) or ravioli (I used tortellini)
1/4 cup finely grated parmesan cheese
1/4 cup torn fresh basil leaves (I used 2 Tbsp dry basil)

Combine the artichokes, half-and-half, garlic, red pepper flakes and 1/4 teaspoon salt in a large skillet and bring to a simmer over medium heat. Cover and cook until the artichokes are tender, about 5 minutes. Add the peas and continue to cook, covered, until tender, about 5 more minutes. Remove from the heat and stir in the lemon zest and juice. Discard the garlic clove.

Meanwhile, bring a large pot of salted water to a boil. Add the agnolotti and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and transfer to the skillet with the sauce.

Add the parmesan to the skillet and gently stir until the pasta is coated. Thin the sauce with some of the reserved cooking water. Stir in the basil.

Per serving: Calories 514; Fat 22 g (Saturated 10 g); Cholesterol 88 mg; Sodium 995 mg; Carbohydrate 56 g; Fiber 9 g; Protein 22 g


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Thai Coconut Shrimp

Source: The Best of Clean Eating by the Editors of Clean Eating Magazine

Easy and tasty. My picture is a bit off because I accidentally made too much sauce… (read the 2/3C  coconut milk as 1 and 2/3C – not sure where the 1 came from…)

Serves: 4
Hands-on time: 20 minutes
Total time: 20 minutes

8 oz dry brown rice noodles or pasta of your choice
2 cups broccoli florets
2/3 cup light coconut milk
1 tbsp tomato paste
3 tbsp natural peanut butter with sea salt
1 tsp ginger, ground
4 cloves garlic, minced
1/4 tsp red pepper flakes
Juice of 1/2 lime
1 red bell pepper, sliced into thin strips
1 cup bean sprouts
24 medium raw shrimp, peeled, deveined and rinsed under cold running water

Bring 2 medium pots of water to a boil over high heat. In 1 pot, cook pasta according to package directions, then rinse with hot water to ensure pasta doesn’t get sticky when left to stand. (NOTE: Hot water washes away the starch better than cold water.)Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside.

In the second pot of boiling water, add broccoli, cover, turn heat down to low and simmer for 5 minutes. Drain and set aside.

Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thoroughly combine.

Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for 5 minutes, stirring often to prevent clumping. Add shrimp and cook for another 2 minutes, then flip shrimp over and continue to cook for a final minute.

Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.

Nutrients per serving (1/2 cup pasta, 6 shrimp, 1 cup vegetables, 3 tbsp coconut sauce): Calories: 338, Total Fat: 9 g, Sat. Fat: 2 g, Carbs: 48 g, Fiber: 6 g, Sugars: 2.5 g, Protein: 20 g, Sodium: 286 mg, Cholesterol: 55 mg

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Penne with Creamy Wild Mushroom Sauce

Source: The Best of Clean Eating by the Editors of Clean Eating Magazine

The combination of dried and fresh mushrooms along with ricotta cheese gives it a savory creaminess.

I agree completely with Clean Eating! At first I thought about skipping the dried mushrooms, but I’m so glad I didn’t.

I added a bunch of Kale, sautéed in 2 Tbsp of olive oil, and it kicked it up a notch.

Serves: 5
Hands-on time: 30 minutes (seemed less)
Total time: 1 hour (seemed less)

1 oz dried wild mushrooms
1 cup boiling water
2 tsp extra virgin olive oil
1 (8 oz) package sliced mushrooms
1 Tbsp fresh thyme (I used 1 tsp dried)
1 clove garlic, minced
1 cup fat-free ricotta cheese
2 Tbsp grated Parmesan cheese
1 egg yolk
1 tsp kosher salt
1 (16 oz) packaged whole-grain or high-protein penne pasta

Place dried mushrooms in a medium bowl, pour boiling water over and let them hydrate for 20 minutes. Drain mushrooms into a bowl and keep liquid in separate cup. There should be just over 3/4 cup.

Heat oil in frying pan over medium heat. Saute sliced mushrooms with thyme and garlic until soft and fragrant, about 10 minutes, stirring often. Add reserved wild mushrooms; cook for 2 to 3 more minutes.

While the mushrooms are cooking, combine ricotta cheese, Parmesan cheese, egg yolk, salt and three-quarters cup of the reserved wild mushroom liquid in blender; puree.

Bring a large pot of water to a boil. Cooke penned according to the package directions; drain and set aside. Reserve 1/4 cup of the pasta water to thin sauce, if necessary.

Reduce the mushroom mixture to medium-low heat and slowly stir in the cheese mixture. Stir continuously for 5 to 7 minutes until the sauce is thickened and coasts the back of a spoon; remove from heat. Stir in cooked penne, adding some of the reserved pasta water if the sauce gets too thick, and serve.

Nutrition Facts per 6-oz. serving
Calories 363
Total Fat 3g
Saturated Fat 1g
Carbohydrates 75g
Fiber 11g
Protein 18g
Sugars 4g
Sodium 271 mg
Cholesterol 44 mg

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Spicy Noodles with Vegetables and Peanut Sauce

Source: 400 Best Comfort Food Recipes by Johanna Burkhard

This dish is vibrant combination of Asian flavours tastes terrific and is nourishing, too.  Any leftovers make a great next-day lunch.

Tip: Cut vegetables into uniform 2-inch lengths. This colourful pasta dish takes only a few minutes to cook, so have ingredients assembled before you start.

Once again, I doubled the sauce.

Serves 6

1/4 cup peanut butter
1/3 cup water
2 Tbsp soy sauce
2 Tbsp lime juice
2 Tbsp packed brown sugar
1/4 tsp hot red pepper flakes or to taste (I didn’t double this)
1 Tbsp sesame oil
2 Tbsp vegetable oil
1 Tbsp fresh minced gingerroot
2 cloves garlic, minced
1 leek, white and light green part only, cleaned and cut into matchstick strips
2 small Italian eggplants, cut into thin strips (about 2 cups)
2 bell peppers (assorted colours), cut into thin strips
12 oz linguine, broken into thirds
1/2 cup fresh cilantro or parsley

In a small saucepan, combine peanut butter, water, soy sauce, lime juice, brown sugar, hot pepper flakes and sesame oil. Stir over medium heat until mixture is warm and smooth. Set aside.

In wok or large nonstick skillet, heat oil over high heat. Add ginger, garlic, leek and eggplant; cook, stirring, for 2 minutes. Add peppers; cook, stirring for 1 minute more or until vegetables are just tender-crisp. Stir in peanut sauce until heated through.

Meanwhile, in a large pot of boiling salted water, cook linguine until tender but firm. Drain and return to pot. Toss with vegetables and peanut sauce until well coated; sprinkle with cilantro. Serve warm or at room temperature.

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Lemon-Garlic Shrimp and Couscous

Source: Me, based off of Food Network Magazine, December 2010

The original recipe called for this to be served with grits, but I didn’t have any in (and usually don’t) and thought it would taste better over couscous.  We enjoyed this a lot.

Makes 4 servings

Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley
1 box cooked Couscous

Season the shrimp with salt and pepper. Melt the 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes.

Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Serve over couscous and top with Parmesan.

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Pistachio Pesto

Source: Parents Magazine, December 2010

Enjoyed this, my version turned out “greener” than theirs, but I am sure just as yummy! I had some tweaks and listed them below.

Makes 6 cups.

1 cup packed spinach
1/2 cup olive oil
1/4 cup shelled pistachios*
1/4 cup grated Parmesan cheese (I did 1/2 cup)
1/2 tsp. salt
1 clove garlic, quartered
12 oz. dried pasta, cooked and drained

*I bought shelled ones and roasted them.

Put spinach, oil, nuts, cheese, salt, and garlic in food processor. Process until smooth. Toss with pasta and serve.

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Ravioli With Sage-Walnut Butter

Source: Food Network Magazine, October 2010

Wow, this was amazing! I had some leftover lobster ravioli so I tossed that in with some cheese ravioli and it was delicious. I didn’t have fresh sage and used dry sage, but it tasted just fine. I’ve listed the substitution below.

Cook Time: 15 min  *Level: Easy * Yield: 4 servings

Kosher salt
1/4 cup balsamic vinegar
2 teaspoons honey
2 9-ounce packages refrigerated cheese ravioli
6 tablespoons unsalted butter
1/3 cup fresh sage leaves**
1 cup walnuts, roughly chopped
3/4 cup grated parmesan cheese

** I used 1/2 of 1/4C dried sage

Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.

Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.

Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.

Per serving: Calories 613; Fat 47 g (Saturated 19 g); Cholesterol 94 mg; Sodium 633 mg; Carbohydrate 29 g; Fiber 4 g; Protein 17g

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