I *think* I got this out of a Taste of Home magazing years ago. Super good...but not for those who are watching calories, unless you use a lowfat cheese.
Ingredients:
Ready Serve cooked bacon
1 clove garlic, minced
16 oz spinach fettuccini
2 C colby cheese
1 C parmesean cheese
1/2 heavy cream
3 TB parsley
Pepper to taste
Directions:
1. Start cooking fettuccini.
2. As pasta cooks, combine cheeses, cream, and parsley in a large bowl. Crumble bacon and add to mixture. Stir until combined. Add cooked pasta to cheese mixture, and toss to coat evenly.
3. Exercise. :)
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Thursday, April 14, 2011
Cheese Ravioli with Zucchini and Red Pepper by Bex
Think you can't make a homemade sauce? You can. This one is super easy, and the results are awesome. I'm known to slurp it off the spoon as i'm waiting for the ravioli to cook! :)
Ingredients:
1 C heavy whipping cream
1/2 C chicken broth
1 package cheese ravioli (I used the frozen kind)
1 small onion, finely chopped
1 TB butter
1 red bell pepper, julienned
1 zucchini,julienned
1/2 tsp salt
1/4 tsp garlic powder
3/4 C Parmesean Cheese
basil
parsley
Directions:
1. In a large saucepan, bring the cream and the broth to a boil. Reduce heat and simmer until reduced to about a cup or a little more (I eyeball it). Meanwhile, cook ravioli.
2. In a skillet, saute onion in the butter for 2 minutes. Add the red pepper, zucchini, salt, and garlic powder; saute for additional 2 minutes or until the veggies are crisp-tender.
3. Stir parmesean cheese, basil, and parsley into cream sauce and cook for a few more minutes until the cheese is melted into the sauce.
4. Toss the ravioli, sauce, and veggies together...and eat! :)
Notes:
The sauce is VERY thin. If you like a thicker sauce, do the cornstarch trick of dissolving one TB of cornstarch into some cold water, then add that mixture to the sauce while its cooking. Stir until desired thickness.
Perfect with crunchy garlic bread, especially if you leave the sauce thin! Bread soaks it all up! Yum!
Ingredients:
1 C heavy whipping cream
1/2 C chicken broth
1 package cheese ravioli (I used the frozen kind)
1 small onion, finely chopped
1 TB butter
1 red bell pepper, julienned
1 zucchini,julienned
1/2 tsp salt
1/4 tsp garlic powder
3/4 C Parmesean Cheese
basil
parsley
Directions:
1. In a large saucepan, bring the cream and the broth to a boil. Reduce heat and simmer until reduced to about a cup or a little more (I eyeball it). Meanwhile, cook ravioli.
2. In a skillet, saute onion in the butter for 2 minutes. Add the red pepper, zucchini, salt, and garlic powder; saute for additional 2 minutes or until the veggies are crisp-tender.
3. Stir parmesean cheese, basil, and parsley into cream sauce and cook for a few more minutes until the cheese is melted into the sauce.
4. Toss the ravioli, sauce, and veggies together...and eat! :)
Notes:
The sauce is VERY thin. If you like a thicker sauce, do the cornstarch trick of dissolving one TB of cornstarch into some cold water, then add that mixture to the sauce while its cooking. Stir until desired thickness.
Perfect with crunchy garlic bread, especially if you leave the sauce thin! Bread soaks it all up! Yum!
Monday, March 21, 2011
Crockpot Venison Stroganoff From Heather
Ingredients:
3 tablespoons olive oil
1 pound venison stew meat
1 teaspoon salt
1 teaspoon ground black
pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon all-purpose flour
1 cup water
1 (10.75 ounce) can
condensed cream of
mushroom soup
1 (16 ounce) package
uncooked egg noodles
Directions:
1. Heat the olive oil in a large skillet over medium-high heat. Toss the
cubed venison with salt, pepper, garlic powder, and onion powder. Cook
the venison in the hot oil until browned on all sides, about 8 minutes.
Once browned, remove from the skillet and place into a slow cooker,
leaving the remaining oil in the skillet.
2. Reduce the heat to medium-low, and stir the flour into the remaining
olive oil. Cook and stir until the flour has turned golden brown, about 5
minutes. Stir in the water and bring to a simmer, then pour into the slow
cooker along with the cream of mushroom soup. Cover, and cook on
Low for 4 hours, or until the venison is tender.
3. Bring a large pot of lightly salted water to a boil. Add the egg noodles,
and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff
over the egg noodles to serve.
3 tablespoons olive oil
1 pound venison stew meat
1 teaspoon salt
1 teaspoon ground black
pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon all-purpose flour
1 cup water
1 (10.75 ounce) can
condensed cream of
mushroom soup
1 (16 ounce) package
uncooked egg noodles
Directions:
1. Heat the olive oil in a large skillet over medium-high heat. Toss the
cubed venison with salt, pepper, garlic powder, and onion powder. Cook
the venison in the hot oil until browned on all sides, about 8 minutes.
Once browned, remove from the skillet and place into a slow cooker,
leaving the remaining oil in the skillet.
2. Reduce the heat to medium-low, and stir the flour into the remaining
olive oil. Cook and stir until the flour has turned golden brown, about 5
minutes. Stir in the water and bring to a simmer, then pour into the slow
cooker along with the cream of mushroom soup. Cover, and cook on
Low for 4 hours, or until the venison is tender.
3. Bring a large pot of lightly salted water to a boil. Add the egg noodles,
and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff
over the egg noodles to serve.
Monday, January 3, 2011
Philly Cheesesteak Mac-n-Cheese
Another goody from Rach....
Serves 6
Ingredients:
Salt
1 pound cavitappi pasta
2 tbsp. EVOO
2 large onions, thinly sliced
Black pepper
3 tbsp. butter
3 tbsp. AP flour
3 c. milk
2 c. shredded provolone
1/2 c. beef stock
3/4 c. thinly sliced roast beef, coarsely chopped
1/4 c. fresh flat leaf parsley, chopped
Place a large pot of water over high and heat and bring it to a boil. Salt the water, add the pasta, and cook to al dente. Drain the pasta and return it to the pot.
While the pasta water is coming to a boil, heat the EVOO in a large skillet over medium to medium-high heat. Add the onions, season with salt and pepper and cover with a lid or foil for 2 to 3 minutes to get them going. Remove the lid or foil and continue cooking the onions until tender and lightly caramelized, 12 to 15 minutes, stirring occasionally.
While the onions are caramelizing, melt the butter in a medium pot over medium-high heat. Sprinkly the flour over the melted butter and cook for about 1 minute, stirring constantly. Whisk the milk into the butter-flour mixture slowly and bring up to a bubble to thicken, about 5 minutes. Remove the pot from the heat and stir in 1 1/2 cups of shredded cheese, season with salt and pepper and reserve.
Preheat your broiler. Add the beef stock and the roast beef to the onions, stir over medium heat to warm through. Add the cheese sauce and the onion-roast beef mixture to the pot with the pasta and toss to comibine. Return this mixture to the pot or casserole dish and top with the remaining cheese. Place under the broiler until bubbly, 2 to 3 minutes, garnish with parsley.
Serves 6
Ingredients:
Salt
1 pound cavitappi pasta
2 tbsp. EVOO
2 large onions, thinly sliced
Black pepper
3 tbsp. butter
3 tbsp. AP flour
3 c. milk
2 c. shredded provolone
1/2 c. beef stock
3/4 c. thinly sliced roast beef, coarsely chopped
1/4 c. fresh flat leaf parsley, chopped
Place a large pot of water over high and heat and bring it to a boil. Salt the water, add the pasta, and cook to al dente. Drain the pasta and return it to the pot.
While the pasta water is coming to a boil, heat the EVOO in a large skillet over medium to medium-high heat. Add the onions, season with salt and pepper and cover with a lid or foil for 2 to 3 minutes to get them going. Remove the lid or foil and continue cooking the onions until tender and lightly caramelized, 12 to 15 minutes, stirring occasionally.
While the onions are caramelizing, melt the butter in a medium pot over medium-high heat. Sprinkly the flour over the melted butter and cook for about 1 minute, stirring constantly. Whisk the milk into the butter-flour mixture slowly and bring up to a bubble to thicken, about 5 minutes. Remove the pot from the heat and stir in 1 1/2 cups of shredded cheese, season with salt and pepper and reserve.
Preheat your broiler. Add the beef stock and the roast beef to the onions, stir over medium heat to warm through. Add the cheese sauce and the onion-roast beef mixture to the pot with the pasta and toss to comibine. Return this mixture to the pot or casserole dish and top with the remaining cheese. Place under the broiler until bubbly, 2 to 3 minutes, garnish with parsley.
Wild Mushroom Spaghetti
This is kind of a "grown-up" recipe, but if you have kids that will do mushrooms IT IS WONDERFUL! (From Racheal Ray's Big Orange Book)
*This serves 1 person so just multiply the recipe by 4 for 4 servings, etc.)*
Ingredients:
Salt
1/4 lb. whole wheat spaghetti
1/2 lb. mixed mushrooms such as shiitake, cremini, or any that catch your eye.
1/4 c. EVOO
1 leek
2 garlic cloves, finely chopped
Black Pepper
1 tbsp. finely chopped fresh thyme
1/2 c. dry white wine ( I have used white grape juice and white wine vinegar as a sub)
2 to 3 tbsp. heavy cream
Grated Pecorino Romano cheese, for topping
Bring a pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente.
Drain the pasta.
Wipe the mushrooms clean with a damp towel. Remove and discard the woody stems. Thinly slice the mushrooms.
Heat the EVOO in a large deep skillet over medium high heat. Add the mushrooms and cook until deeply golden, 7 to 8 minutes.
While the mushrooms cook, halve the leek lengthwise. Cut off a couple of inches of the tough tops and trim off the root end. Thinly slice the leek then wash in a large bowl of cold water, swishing the leeks vigorously and separating all the layers to free the grit. Let the leeks stand in the water for 1 minute, then scoop them out and dry on a clean kitchen towel. Pour out the gritty water and wipe down your cutting board.
Add the leeks to the mushrooms along with the garlic and season with salt and papper and thyme. Cook for 3 to 4 minutes more, then add the wine. Cook for 30 seconds to reduce the wine a bit, then stir in the cream and heat through. Add the drained pasta to the mushroom mixture, toss to coat with the sauce, and adjust seasonings to taste. Top with grated cheese.
*This serves 1 person so just multiply the recipe by 4 for 4 servings, etc.)*
Ingredients:
Salt
1/4 lb. whole wheat spaghetti
1/2 lb. mixed mushrooms such as shiitake, cremini, or any that catch your eye.
1/4 c. EVOO
1 leek
2 garlic cloves, finely chopped
Black Pepper
1 tbsp. finely chopped fresh thyme
1/2 c. dry white wine ( I have used white grape juice and white wine vinegar as a sub)
2 to 3 tbsp. heavy cream
Grated Pecorino Romano cheese, for topping
Bring a pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente.
Drain the pasta.
Wipe the mushrooms clean with a damp towel. Remove and discard the woody stems. Thinly slice the mushrooms.
Heat the EVOO in a large deep skillet over medium high heat. Add the mushrooms and cook until deeply golden, 7 to 8 minutes.
While the mushrooms cook, halve the leek lengthwise. Cut off a couple of inches of the tough tops and trim off the root end. Thinly slice the leek then wash in a large bowl of cold water, swishing the leeks vigorously and separating all the layers to free the grit. Let the leeks stand in the water for 1 minute, then scoop them out and dry on a clean kitchen towel. Pour out the gritty water and wipe down your cutting board.
Add the leeks to the mushrooms along with the garlic and season with salt and papper and thyme. Cook for 3 to 4 minutes more, then add the wine. Cook for 30 seconds to reduce the wine a bit, then stir in the cream and heat through. Add the drained pasta to the mushroom mixture, toss to coat with the sauce, and adjust seasonings to taste. Top with grated cheese.
Melanie's Linguini & Clam Sauce
2-3T Olive Oil
1 onion
2-4 cloves fresh garlic
3 Cans Chopped Clams
1 bottle clam juice
1 Bay leaf
1 tsp oregano
1T lemon juice
1/4 C white wine
1/4 C finely chopped fresh parsely (1T dried parsley can be substituted)
2tsp Red Pepper Flake (optional)
Cook Onions and garlic in olive oil in sauce pan on low/medium heat until onions are translucent and tender. Add juice from canned clams and bottled clam juice. Add Bay leaf, oregano, lemon, hot pepper, and white wine. Simmer for 15 minutes. Add clams and fresh parsley. Cook 5 minutes to heat up clams. Service over Linguini or Angel Hair Pasta.
1 onion
2-4 cloves fresh garlic
3 Cans Chopped Clams
1 bottle clam juice
1 Bay leaf
1 tsp oregano
1T lemon juice
1/4 C white wine
1/4 C finely chopped fresh parsely (1T dried parsley can be substituted)
2tsp Red Pepper Flake (optional)
Cook Onions and garlic in olive oil in sauce pan on low/medium heat until onions are translucent and tender. Add juice from canned clams and bottled clam juice. Add Bay leaf, oregano, lemon, hot pepper, and white wine. Simmer for 15 minutes. Add clams and fresh parsley. Cook 5 minutes to heat up clams. Service over Linguini or Angel Hair Pasta.
Monday, May 11, 2009
Chicken Parm Pasta Toss from Kim
Salt
1 pound whole wheat penne
3 tablespoons EVOO – Extra Virgin Olive Oil
1 pound boneless, skinless chicken breast or thighs, chopped into bite-size pieces
2 teaspoons poultry seasoning
Ground black pepper
2 to 3 garlic cloves, finely chopped or grated
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups arugula or baby arugula, roughly chopped
1 cup shredded Parmigiano Reggiano cheese
Preparation
Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
While the water is coming up to a boil, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet. Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes. Add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven’t started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula, and cheese. Serve.
yields 4 servings
1 pound whole wheat penne
3 tablespoons EVOO – Extra Virgin Olive Oil
1 pound boneless, skinless chicken breast or thighs, chopped into bite-size pieces
2 teaspoons poultry seasoning
Ground black pepper
2 to 3 garlic cloves, finely chopped or grated
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups arugula or baby arugula, roughly chopped
1 cup shredded Parmigiano Reggiano cheese
Preparation
Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
While the water is coming up to a boil, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet. Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes. Add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven’t started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula, and cheese. Serve.
yields 4 servings
Tuesday, May 5, 2009
Nicole's Pasta with Jalapeno Pesto
5 T shelled pumpkin or sunflower seeds
2 green peppers
3 jalapeno peppers
¼ cup chopped cilantro
3 cloves garlic
¼ cup olive oil
2 t fresh lime juice
½ t salt
Fresh ground pepper
1 pound pasta
1 ½ cup halved cherry tomatoes
Roast bell & jalapeno peppers on a baking sheet 15-20 mintues in 450 degree oven. The skin should blister. Let the peppers cool a bit, then remove skin (and seeds) and discard.
In a blender or food processer, combine 4 T of seeds, cilantro, garlic & peppers until coarsely chopped. With the machine running, slowly add the oil & lime juice. Blend in the salt & pepper.
Cook the pasta, then drain and add all the ingredients together, mix well.
Garnish with extra pumpkin/sunflower seeds and lime wedges.
Friday, May 1, 2009
The Best Lasagna Ever
Thanks to Mika for contributing this from the Pioneer Woman Recipe files!
This recipe is a little long, and comes with lots of pictures so here's the link:
http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/
You can also download a printable PDF of the recipe at the end of the post!
This recipe is a little long, and comes with lots of pictures so here's the link:
http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/
You can also download a printable PDF of the recipe at the end of the post!
Spinach-Stuffed Pasta Shells from Elaine
Prep: 25 minutes
Bake: 40 minutes
View Nutrition Facts
Ingredients
12 dried jumbo shell macaroni
1 10-ounce package frozen chopped spinach, thawed
2 eggs
1 8-ounce package shredded Italian cheese blend (2 cups)
1 cup ricotta cheese
1 26- to 32-ounce jar pasta sauce
Directions
1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid.
2. For filling, in a medium bowl beat eggs. Stir in spinach, 1-1/2 cups of the Italian cheese blend, and the ricotta cheese. Spoon 2 rounded tablespoons of the filling into each jumbo shell. Place shells in 2-quart square baking dish. Pour pasta sauce over shells.
3. Cover and bake in a 350 degree F oven about 40 minutes or until heated through. Sprinkle with remaining 1/2 cup Italian cheese blend before serving.
4. Makes 4 servings
5. Make-ahead directions: Cover casserole with plastic wrap, then foil. Chill for up to 24 hours. To serve, remove plastic wrap; cover with foil. Bake chilled shells in a 375 degree F oven for 50 to 55 minutes or until heated through.
Denise's Buffalo Chicken Pasta
1 lb rotini pasta
1 jar prepared spaghetti sauce
1 c Frank's buffalo wing sauce (or something comparable)
1 15 oz tub ricotta cheese
2 cups shredded mozz or cheddar/mozz blend
1 jar prepared spaghetti sauce
1 c Frank's buffalo wing sauce (or something comparable)
1 15 oz tub ricotta cheese
2 cups shredded mozz or cheddar/mozz blend
1/2 c crumbly bleu cheese
4 previously cooked chicken breast halves chopped or shredded
cook pasta, drain
in a bowl, add cooked, chopped chicken, spaghetti sauce and hot sauce.
add pasta to sauce and make sure all pasta is coated.
in a baking dish, spread pasta evenly to cover the bottom of the pan, spread the ricotta chesse on top of pasta, sprinkle crumbly bleu, top with shredded cheese.
Bake at 350 uncovered for about 45 min or until cheese is golden brown and bubbly.
ENJOY!
4 previously cooked chicken breast halves chopped or shredded
cook pasta, drain
in a bowl, add cooked, chopped chicken, spaghetti sauce and hot sauce.
add pasta to sauce and make sure all pasta is coated.
in a baking dish, spread pasta evenly to cover the bottom of the pan, spread the ricotta chesse on top of pasta, sprinkle crumbly bleu, top with shredded cheese.
Bake at 350 uncovered for about 45 min or until cheese is golden brown and bubbly.
ENJOY!
Stuffed Shells from Sunshine
1 pkg frozen spinach (10 oz) well drained
1 lb cottage cheese
1 lb ricotta
12 oz (3 c.) mozzarella, shredded
¾ c. parmesan cheese, shredded
2 eggs, beaten
½ t. salt
½ t. nutmeg
½ t. ground pepper
1 box jumbo pasta shells
Cook pasta according to package directions, but not quite all the way as they will finish cooking in oven. Mix together all the ingredients and stuff shells with this mixture. Line up shells in a baking dish and top with pasta sauce of your choice (can be a red or alfredo sauce, with or without meat). Then garnish with shredded extra paremsean cheese. Cover and bake about 1 hr at 375. (remove foil half way through cooking time.)
Elaine's Chicken Alfredo
Chicken Alfredo
8 servings
Prep: 15 minutes
Bake: 10 minutes
View Nutrition Facts
Ingredients
8 skinless, boneless chicken breast halves (about 2-1/2 pounds total)
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons cooking oil
1 10-ounce container refrigerated alfredo sauce
1 7-ounce jar roasted red sweet peppers, drained and cut into strips
1/4 cup finely shredded fresh basil
1/4 cup finely shredded Parmesan cheese (1 ounce)
Directions
1. Sprinkle chicken with salt and pepper. In a 12-inch skillet heat oil over medium-high heat. Add chicken; cook for 8 to 10 minutes or until chicken is tender and no longer pink (170 degree F), turning once. Transfer chicken to a 2-quart rectangular baking dish.
2. Spread alfredo sauce over chicken; top with roasted peppers. Bake in a 350 degree F oven for 10 to 15 minutes or until peppers and sauce are heated through.
3. To serve, sprinkle chicken with basil and Parmesan cheese. Makes 8 servings.
(you can also get TysonÕs grilled skinless chicken from the freezer section, cooks in 5 min. for a quicker meal)
Wednesday, April 22, 2009
Spaghetti w/ four cheeses from Elaine
1 8 oz package spaghetti
1 Tbl all purpose flour
1/4 cup butter
1 1/2 cups half and half or light cream
1 cup shredded mozzarella
1 cup shredded fontina cheese
1/2 cup grated provolone
1/4 cup parmesian
1/4 tsp salt
1/4 tsp pepper
2 Tbl chopped parsley
prepare spaghetti, drain, and keep hot
meanwhile, in 3 quart saucepan over medium heat, heat butter, flour, cook 30 sec. Stir in half and half, cook sirring until boils and thickens. Stir in cheeses, salt, and pepper.
pour spaghetti, then cheese, then parsley...toss
1 Tbl all purpose flour
1/4 cup butter
1 1/2 cups half and half or light cream
1 cup shredded mozzarella
1 cup shredded fontina cheese
1/2 cup grated provolone
1/4 cup parmesian
1/4 tsp salt
1/4 tsp pepper
2 Tbl chopped parsley
prepare spaghetti, drain, and keep hot
meanwhile, in 3 quart saucepan over medium heat, heat butter, flour, cook 30 sec. Stir in half and half, cook sirring until boils and thickens. Stir in cheeses, salt, and pepper.
pour spaghetti, then cheese, then parsley...toss
Friday, April 17, 2009
Kim's Healthy Fettucine Alfredo
Ingredients:
Makes 6 servings
- 2 cups well-cooked canellini or Great Northern or white beans (fill the cups with beans and add cooking liquid to top of cup)
- 2 cups soy milk (my favorites are Silk Brand Original or Pacific Brand Unsweetened—be careful not to use vanilla-flavored soy milk)
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/8 to 1/4 teaspoon freshly ground nutmeg , depending on taste
- 1/4 cup grated low-fat Pecorino Romano
- Sheep's milk cheese , if diet permits or low-fat Soy Veggie Parmesan (by Soyco Foods)
- 1 cup dried tomatoes (optional, re-hydrated by soaking in boiling water for 20 seconds, drained, allowed to cool and then sliced into thin strips.)
- 2 cups small broccoli flowers (optional)
Begin heating a large pot of water for cooking the pasta. In a blender, puree beans, milk, garlic powder, salt and nutmeg until very smooth and creamy.
When boiling, add fettuccini pasta to salted water. While pasta begins to cook, in a medium sized pot, bring bean and milk mixture, stirring occasionally, to a temperature just below simmering; remove the sauce from the burner and stir in the grated cheese. Adjust the seasoning of the sauce, if desired. Add broccoli, if desired, to the cooking pasta, to cook the broccoli with the pasta for the last couple of minutes.
When the pasta is cooked, yet still firm, drain the pasta, return it to its pot and add the sauce to the pasta. Divide the Fettuccini Alfredo into individual serving bowls or put it into a serving platter. Garnish the pasta with additional grated soy or Pecorino cheese and minced Italian parsley.
When boiling, add fettuccini pasta to salted water. While pasta begins to cook, in a medium sized pot, bring bean and milk mixture, stirring occasionally, to a temperature just below simmering; remove the sauce from the burner and stir in the grated cheese. Adjust the seasoning of the sauce, if desired. Add broccoli, if desired, to the cooking pasta, to cook the broccoli with the pasta for the last couple of minutes.
When the pasta is cooked, yet still firm, drain the pasta, return it to its pot and add the sauce to the pasta. Divide the Fettuccini Alfredo into individual serving bowls or put it into a serving platter. Garnish the pasta with additional grated soy or Pecorino cheese and minced Italian parsley.
Tuesday, April 14, 2009
Nat's Greek Pasta Salad
Chopped zest of 1 lemon
Juice of 1 or 2 lemons (depending on how much you get)
½ cup olive oil1 Tbsp dill
2 cloves garlic, chopped
Salt & pepper
1 lb. orzo pasta, cook to al dente & drain
6 oz. feta, crumbled
1 large yellow pepper, diced
1 large red pepper, diced
½ cup kalamata olives, pitted & quartered
2 scallions, sliced
1 Tbsp chopped oregano
Mix the pasta, cheese, peppers, olives & scallions together. In a small bowl, whisk the zest, juice, dill, garlic & oil. Season with salt & pepper. Pour the dressing over the pasta mixture, add oregano & combine.
Juice of 1 or 2 lemons (depending on how much you get)
½ cup olive oil1 Tbsp dill
2 cloves garlic, chopped
Salt & pepper
1 lb. orzo pasta, cook to al dente & drain
6 oz. feta, crumbled
1 large yellow pepper, diced
1 large red pepper, diced
½ cup kalamata olives, pitted & quartered
2 scallions, sliced
1 Tbsp chopped oregano
Mix the pasta, cheese, peppers, olives & scallions together. In a small bowl, whisk the zest, juice, dill, garlic & oil. Season with salt & pepper. Pour the dressing over the pasta mixture, add oregano & combine.
Friday, April 10, 2009
Christine's Fettucine Alfredo
Ingredients
12 ounces Fettuccine
1/2 cup grated Parmesan cheese
1/4 cup margarine or butter
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup (1/2 pint) half-and-half or light cream
1 tablespoon chopped parsley
Directions
Cook and drain pasta. Melt margarine in a large skillet over medium heat; add remaining ingredients. Mix well. Heat through. Serve immediately with hot fettuccine & additional Parmesan cheese if desired.
**I also add chicken, shrimp, and lobster- Just cook in a separate pan, then when cooked through just add when you are mixing the other ingredients**
12 ounces Fettuccine
1/2 cup grated Parmesan cheese
1/4 cup margarine or butter
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup (1/2 pint) half-and-half or light cream
1 tablespoon chopped parsley
Directions
Cook and drain pasta. Melt margarine in a large skillet over medium heat; add remaining ingredients. Mix well. Heat through. Serve immediately with hot fettuccine & additional Parmesan cheese if desired.
**I also add chicken, shrimp, and lobster- Just cook in a separate pan, then when cooked through just add when you are mixing the other ingredients**
Thursday, April 9, 2009
Mika's 4 Cheese Baked Ziti
1 Box Rotini
1 32 oz jar pasta sauce
1 cup low fat cottage cheese
3/4 cup parsley, chopped
4 ounces Parmesan cheese, grated
8 ounces part skim Mozzarella cheese
4 ounces Provolone cheese, cut in quarters
Cook pasta according to package directions; drain. Coat 13 x 9 x 2-inch baking dish with cooking spray; set aside. Place a thin layer of sauce in bottom of prepared dish. Continue making layers of pasta, cottage cheese, parsley, sauce, pasta, Parmesan cheese, pasta, mozzarella, parsley, pasta, sauce and parsley. Sprinkle provolone on top. Cover and bake in a 375º F oven for about 30 minutes or until cheese melts.
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