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Entries in Pasta (76)

Wednesday
Jan022013

Dragon Noodles

Dragon noodles

In an effort to continue with the theme of eating healthier in the new year, we made this noodle dish for dinner tonight. It took all of about 10 minutes to throw together and it was comprised of ingredients I almost always have on hand. We are fans of spicy dishes in this house, and let me tell you, this definitely had a kick. As I write this, my mouth is still burning, and it has been at least 30 minutes since I took my last bite! Even Joel made a comment about the spice, and that says a lot because the guy can handle spicy! If you like quick, cheap, spicy dishes, this is the one for you.

1 package (8 ounces) Lo Mein Noodles
2 tablespoons Butter
1/2 teaspoon Red Pepper Flakes
2 Eggs
2 tablespoons Brown Sugar
2 tablespoons Soy Sauce
2 tablespoons Sriracha
1 handful Cilantro (I omitted)
1 Scallion, sliced

Cook the noodles according to package directions. In the meantime, stir together the brown sugar, soy sauce, and sriracha in a small bowl. In a large skillet, melt the butter over medium-low heat. Add the red pepper flakes as the butter melts. Whisk the eggs in a separate bowl, then add them to the melted butter and stir until cooked through. Remove the egg from the heat and set aside. When the noodles are tender, drain them and add them to the skillet with the egg. Top with the sauce. Turn the heat on low and mix until all the noodles are well coated with the sauce. Sprinkle the scallions and cilantro over the top and serve. 

SOURCE: Budget Bytes

Monday
Aug272012

Spicy Pasta with Broccoli & Sausage

Sausage pasta

It's Secret Recipe Club reveal day again, and sadly, this one marks the end of summer. This month, I was assigned to Kate's blog, Food Babbles. Kate writes a wonderful blog with a great mix of sweet and savory recipes, which of course, made it very difficult to choose just one to make. As per usual, when I got my assignment, I went right to work reading every post from the beginning to the present. I had several that I immediately bookmarked, including Chicken Chorizo Empanadas, which was Kate's most recent post for First on the First, a cool monthly project that she co-hosts (that I am thinking about emailing her to see if she will accept a new member). While I didn't end up making the empanadas (yet), I ended up making this pasta dish because it seemed like just the kind of recipe that we love. And love we did! It was a great pasta recipe to bridge the gap from summer to fall, keeping things fresh and light with the broccoli and minimal ingredients, but still being a comforting, and spicy, pasta dish. Thanks, Kate, for introducing me to a recipe that I am sure will be a household staple for years to come. 

6 Garlic Cloves, finely chopped
1/3 cup Olive Oil
4 cups Broccoli, chopped
1 pound Italian Sausage, casings removed (I used a hot pork sausage)
1 cup Reserved Pasta Water
1/2 cup White Wine
1/2 teaspoon Red Pepper Flakes
1/2 cup Parmesan Cheese, grated
1 pound Orecchiette Pasta, or similar shape (I used small shells)
1/4 teaspoon Salt
1/4 teaspoon Pepper

Cook the pasta according to package directions. Drain, reserving 1 cup of the cooking water. In a pan over medium-high heat, brown the sausage, breaking it up as it cooks. Meanwhile, in a separate pan over medium-high heat, cook the garlic in the oil for about 1 minute, stirring occasionally, until golden. Add the broccoli, 1/2 cup of reserved pasta water, wine, red pepper flakes, salt, and pepper. Cover the pan and cook, stirring occasionally, until the broccoli is tender and the liquid is mostly evaporated. Add the sausage and pasta to the broccoli mixture and toss to combine. Add the other half of the reserved pasta water, if the remaining liquid needs thinning. Stir in the parmesan cheese and serve. 

SOURCE: Food Babbles

Tuesday
Jul312012

Fresh Corn Ravioli with Herb Cream Sauce

DSC 0002

Corn has been delicious here lately, and cheap! When you can get a whole cob for about 25 cents, you can't go wrong! With my latest haul of corn from the market, I couldn't wait to make this ravioli recipe. While I do not have a nifty little ravioli press, I have a scalloped knife for making pretty designs on vegetables, so I thought that would work perfectly to make a pretty edged ravioli. I'm sure that a pasta maker would have been a great tool to use here because I only made 10 large ravioli compared to the 36 that was recommended with the recipe. I'm sure that mine were far too large and far too thick. Because of this little mishap, I ended up with plenty of extra filling leftover. I plan to make little individual lasagna cups with this, because it was way too delicious to waste! These ravioli were perfectly sweet from the corn and slightly tangy from the wine, yet fresh from the addition of the herbs. If you have a bit of extra time on your hands to make your own pasta, give these a try while fresh corn on the cob is still available!

For the Pasta Dough:
1 3/4 cup Flour
1/4 teaspoon Salt
2 Eggs
1/2 tablespoon Water (more or less, as needed...I ended up using more like 3 tablespoons) 

To prepare the dough by hand, sift the flour into a large pile on a flat surface. Make a fist-sized well in the center and add the eggs, salt, and 1/2 tablespoon of water. With a fork, gradually whisk the eggs to incorporate the flour. Add more flour or water as needed, until a firm dough is formed. Knead the dough for 2-3 minutes, or until smooth. 

Alternatively, use a stand mixer. Place the flour and salt in the bowl and add the eggs. Mix on medium speed, adding water until the dough comes together in a ball. Switch to the dough hook attachment and knead the dough for 1-2 minutes, adding more flour or water as needed until a firm dough is formed. Transfer to a lightly floured surface and knead by hand for 1-2 minutes, or until smooth. Wrap with plastic wrap and allow to rest for 30 minutes before rolling out by hand or with a pasta roller and cutting into the desired shape. 

For the Filling:
2 cups Corn Kernels (cut from about 3 ears)
2/3 cup Whole Milk Ricotta Cheese
1 Egg
2 tablespoons Heavy Cream (I used light)
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Fresh Basil, chopped
1 tablespoon Fresh Oregano, chopped

Place the corn kernels in a food processor and pulse until coarsely chopped (or if you don't want to dirty up the food processor, roughly chop the corn kernels on a large cutting board). In a bowl, combine the corn, ricotta, egg, cream, salt, pepper, and herbs until well blended.

To assemble the ravioli, divide the dough into quarters and roll each out into thin sheets with a rolling pin or pasta roller. Drop about 1 teaspoon of filling into the center of each ravioli, spacing the centers about 2 inches apart. Moisten the edges with water and top with a second sheet of pasta dough. Press to seal, cut apart using a ravioli cutter or a knife, and crimp the edges with a fork to thoroughly seal. The ravioli can be made up to a day ahead of time; arrange in a single layer on baking sheets lined with parchment paper and sprinkled with cornmeal or semolina flour. Cover with plastic wrap and refrigerate until ready to cook. Ravioli can also be frozen in a similar way; transfer them to a zip top bag after completely frozen. 

To cook the ravioli, boil them for 7-8 minutes or until tender. Transfer with a slotted spoon to serving dishes. Reserve about 1/4 cup of pasta water. 

For the Sauce:
1/2 cup White Wine (we used Sauvignon Blanc)
1/4 cup Butter
1/4 cup Cream
1/4 cup Mixed Herbs, chopped (parsley, oregano, and basil)

Heat a skillet over medium heat. Add the wine and simmer until reduced slightly, about 2 minutes. Add the cream and butter and simmer until thickened, 3-5 minutes, whisking constantly to prevent the cream from scorching. If needed, add the reserved pasta water 1 teaspoon at a time until the sauce is the consistency of a thick cream. Stir in the chopped herbs and spoon over ravioli. Top with parmesan cheese, if desired.  

 

SOURCE: Love and Olive Oil

Saturday
Jul212012

Spaghetti in Garlic Gravy

Garlic pasta

When we were in San Francisco during part of our honeymoon, we went to a restaurant called The Stinking Rose for dinner. It was unlike anything I've ever seen before. There was garlic everywhere; hanging from the walls and ceiling, as well as in everything on the menu, including the desserts!   On Monday, Joel went out kayaking with a friend after work, and I told him I'd wait for him to make dinner. Little did I know then that we wouldn't be eating much before 10pm (hence the dark pic), but luckily I had planned on making this pasta recipe, which did not take long to prepare. As soon as we took our first bite, it was like we were transported to our tiny little table in that very crowded, very garlicky restaurant that we ate at 3 years ago. It is so comforting to know that we can recreate a meal from our honeymoon right here in our own kitchen! 

1 pound Spaghetti Pasta, cooked to al dente
1/2 stick Butter
2 tablespoons Olive Oil
4 Garlic Cloves, minced
2 tablespoons Flour
2 1/2 cups Chicken Stock (I used vegetable stock to make it vegetarian)
1 tablespoon Fresh Basil, chopped
Salt and Pepper, to taste
1/4 cup Parsley, chopped (for garnish)
1/2 cup Parmesan Cheese, grated
2 cups Cherry Tomatoes

Place a saute pan over medium heat and add the butter and olive oil. Satue garlic until fragrant and soft. Add the flour and cook for 1 minute. Add the chicken stock and simmer until thickened. Add the chopped basil. Season with salt and pepper, to taste. Cook spaghetti according to package directions. Drain the pasta and add it to the gravy. Add the cherry tomatoes and finish the dish by topping with parsley and parmesan cheese. Serves 5-6. 

SOURCE: Adapted from Goddess of Scrumptiousness Recipes

Saturday
Jun302012

Free Form Vegetarian Lasagna

Free form lasagna

I am not sure how I found my way there, but one day, I ended up visiting Bev Cooks. I flipped through the wonderfully written posts with beautifully photographed food and came across this recipe. I usually love making lasagna in the winter time, but it can be a little bit labor-intensive, not to mention messy when trying to get pieces out of the pan. This recipe, however, was as easy as sautéing some vegetables and piling things on a plate! I suppose you could even go so far as to call it "lazy man's lasagna," but then again I associate the word lazy with sloppy, and this lasagna looks so elegant all layered up on a plate (well, until the sauce starts to slide down the stack and make a puddle underneath)! Our only complaint was that the herbed ricotta was still cold, so it made each bite only luke-warm; a little spin in the microwave fixed that, though! All in all, a deliciously easy weeknight meal!

6 No-Boil Lasagna Sheets
2 cups Cherry Tomatoes
2 Garlic Cloves, minced
3 tablespoons Olive Oil, divided
2 cups Ricotta Cheese
1 tablespoon Fresh Herbs, chopped (we used basil, oregano, and rosemary)
1 Zucchini, sliced into thin discs
1 Yellow Squash, sliced into thin discs
1 bunch Swiss Chard, chopped (we used baby spinach)
Salt and Pepper, to taste
1/4 cup Walnuts, toasted (we omitted)
Fresh Parmesan and Basil, for garnish

Place the lasagna sheets in a shallow dish filled with water (we used boiling water because warm tap water didn't do anything). Soak for 30 minutes while preparing the rest of the lasagna. Pulse the tomatoes in a food processor until smooth. Heat 1 tablespoon of oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds, or until fragrant. Pour the tomatoes into the saucepan, cover and simmer on low, adding salt and pepper to taste. Heat the remaining 2 tablespoons of oil in a large skillet. Add the zucchini and squash and sauté until soft and golden brown, about 5 minutes. Add the chard (spinach) and continue to sauté until it wilts, about 2 minutes. Season with salt and pepper. In a small bowl, mix the ricotta with herbs and a pinch of salt and pepper. Pat each lasagna sheet dry and place one on each serving plate. Arrange some vegetables over each sheet, followed by a dollop of the herbed ricotta. Layer with another sheet of pasta, more vegetables, and more ricotta. Repeat with the remaining pasta sheet, vegetables, and ricotta. Finally, spoon the tomato sauce over each pile. Garnish with toasted walnuts, parmesan shavings, and a few fresh basil leaves, if desired.