Archive for Pasta

Tortellini with Artichoke Sauce

June 14, 2011 at 9:25 am · Filed under Main Dish, Pasta, Vegetarian ·Tagged ,

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

INGREDIENTS
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)

DIRECTIONS
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

June 8, 2011 at 9:46 am · Filed under Main Dish, Pasta, Seafood ·Tagged ,

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

INGREDIENTS
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

DIRECTIONS
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

March 2, 2011 at 10:41 am · Filed under Main Dish, Pasta, Vegetarian ·Tagged ,

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)

INGREDIENTS
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

DIRECTIONS
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

January 30, 2011 at 4:18 pm · Filed under Main Dish, Pasta, Vegetarian ·Tagged ,

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

INGREDIENTS
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

DIRECTIONS
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

December 6, 2010 at 4:00 pm · Filed under Main Dish, Pasta, Seafood ·Tagged

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

INGREDIENTS
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
Parmesan
1 box cooked Couscous

DIRECTIONS
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

December 6, 2010 at 3:33 pm · Filed under Main Dish, Pasta, Vegetarian ·Tagged ,

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.

INGREDIENTS
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.

DIRECTIONS
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

September 14, 2010 at 9:08 am · Filed under Main Dish, Pasta ·Tagged

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

INGREDIENTS
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

DIRECTIONS
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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Creamy Peanut Pad Thai

May 19, 2010 at 9:32 pm · Filed under Main Dish, Pasta, Poultry ·Tagged , , ,

Source: Kraft Foods

I have a few Pad Thai recipes, but this one is now my “go to”. I think it is because of the peanut butter, I could eat spoonfuls all day long.

But as much as I liked this one, there was something missing… so I added it.  You’ll see the additions below. I also have some notes at the end.

For the vegetarian edition –  remove chicken, add tofu.

prep time – 25 min
total time -25 min
makes -4

INGREDIENTS

227 g (1/2 of 454-g pkg.) rice stick noodles
1 lb.  (450 g) boneless skinless chicken thighs, cut into bite-size pieces
3 cloves garlic, minced
1/4 cup Kraft Catalina Dressing, divided
1 egg, beaten
1/4 cup  water
1/4 cup Kraft Smooth Peanut Butter
2 Tbsp.  soy sauce
1 cup fresh bean sprouts (I forgot to buy these, but would add them next time)
4   green onions, sliced (I forgot to buy these, but would add them next time)
3 Tbsp. chopped peanuts
1-2 tsp. Chili Powder **
1-2 Tbsp Lime Juice **

** My additions and you can change the quantities according to taste.

DIRECTIONS

COOK noodles in boiling water 5 min. or until tender. Meanwhile, cook and stir chicken and garlic in 2 Tbsp. dressing in wok or large skillet on high heat 5 min. or until chicken is cooked through. Stir in egg; cook 30 sec. or until set.

DRAIN noodles. Mix remaining dressing, water, peanut butter and soy sauce in wok. Add noodles; mix well. Add sprouts and onions; toss lightly. Top with peanuts. Serve immediately.

NOTES – not sure you actually need the Catalina dressing. Instead you could cook chicken in a bit of oil and more chili powder.  That’s how I’ve done it in the past.

1 Tbsp Oil
3 Cloves of Garlic Crushed
2 tsp Chili Powder

Heat oil, add garlic, chili powder, then Chicken/Shrimp/Tofu

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Cheesy Stuffed Shells

May 4, 2010 at 9:10 am · Filed under Main Dish, Pasta ·Tagged ,

Source: Kraft Foods

This was very easy to make and the whole family loved it, including my toddler which was great because I got some spinach in her. 🙂 Next time I think I’ll add some pureed carrots, and only use half a jar of spaghetti sauce.

prep time -25 min
total time – 52 min
makes -5 servings

INGREDIENTS
1 container (16 oz.) Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese
1 tsp.Italian seasoning
20 jumbo pasta shells, cooked, drained
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped

DIRECTIONS
HEAT oven to 400°F. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.

MIX sauce and tomatoes; spoon half into 13×9-inch baking dish. Add filled shells; top with remaining sauce. Cover.

BAKE 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.

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Spinach and Ricotta Cannelloni

January 25, 2010 at 5:24 pm · Filed under Main Dish, Pasta ·Tagged ,

Source: 400 Best Comfort Food Recipes by Johanna Burkhard

Yummy! Drool To make this a vegetarian dish I substituted Vegetable stock for the chicken stock.

To make ahead and freeze: Cover with plastic wrap then with heavy-duty foil. Freeze for up to 2 weeks. Thaw in the refrigerator. Add 15 minutes to baking time.

INGREDIENTS
1 tbsp olive oil
1 package (10 oz) frozen chopped spinach, thawed, squeezed dry
4 green onions, sliced
2 cloves of garlic, finely chopped
1 egg
2 cups ricotta cheese
1 1/2 cups shredded Asiago or provolone cheese, divided
1/2 cup freshly grated Parmesan cheese, divided
1/3 cup chopped fresh parsley
1/4 tsp each salt and pepper
1/4 tsp ground nutmeg
6 sheets (each 9-by 6-inches) fresh lasagna noodles
3 cups tomato pasta sauce
1/2 cup chicken stock (I used vegetable stock)

DIRECTIONS
Preheat oven to 350F and grease a 13-by-9 baking dish

In a large nonstick skillet, heat oil over medium-high heat; cook spinach, green onions and garlic, stirring, for 3 minutes or until softened. Remove from heat.

In a bowl, beat egg; stir ricotta, 1/2 cup of the Asiago cheese, 1/4 cup of the Parmesan cheese, parsley, salt, pepper and nutmeg. Stir in spinach mixture until combined.

In a large pot of boiling salted water, cook lasagna noodles until tender but firm, about 3 minutes. Drain and chill under cold water. Cut each sheet in half crosswise. Place on a damp kitchen towel.

In a bowl, combine pasta sauce and stock. Spread 1 cup of the tomato sauce in prepared baking dish.

Spoon 1/3 cup of the ricotta filling along one short edge of each lasagna sheet. Roll up and place in baking dish, making two rows. Cover with remaining tomato sauce; sprinkle with remaining Asiago and Parmesan cheese. Bake in preheated oven for 40 to 45 minutes.

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