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Entries in Pasta (76)


Vegetable and Edamame Pasta with Basil Cream Sauce

Edamame basil cream pasta

Oh my goodness, I think I may have just found my favorite new recipe! Every so often, people I know who know I enjoy cooking share recipes with me. A few weeks ago, my sister-in-law made this pasta from Oh She Glows then sent the recipe my way. It has been sitting in my email inbox until today when I decided to give it a try. The recipe came together quickly, which made for a great weeknight dinner. Quite possibly Joel's favorite part was the fact that absolutely no butter or cream went into making this sauce. Despite the title, it is actually an avocado that gives the sauce a creamy texture. This pasta was about as guilt-free as you can get! I am very much looking forward to lunch tomorrow when I can eat the leftovers. This dish is good eaten warm or cold, so I can see this becoming a staple in the summer, when (or if…) the garden is producing plenty of tomatoes, zucchini, and basil!

For the Pasta:
300 grams Rotini or Penne Pasta
1-2 teaspoons Olive Oil
1 cup Onion, chopped
3 Garlic Cloves, minced
1 Orange Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1 Zucchini, chopped
2 Tomatoes, roughly chopped (I used only 1 since they are still mealy this time of year)
1 cup Edamame

Cook the pasta according to package directions; drain and set aside. In a large skillet, sauté the onion and garlic in the olive oil for about 5 minutes on medium heat. Add in both peppers, zucchini, and edamame. Saute for an additional 10 minutes, reducing heat as needed.  Add the tomatoes and cook for about 5 more minutes, until tender. Add the drained pasta to the vegetables and pour on the basil cream sauce (recipe below). Toss until combined. Season with additional salt, pepper, and red pepper flakes to taste (mine didn't need any). Garnish with a basil leaf. Serve warm or cold. Makes 4-6 servings.

For the Sauce:
1 cup Fresh Basil, packed
1 Avocado
1/4 cup Fresh Lemon Juice
2 tablespoons Water
2 tablespoons Olive Oil 
Salt, to taste
Black Pepper, to taste
Red Pepper Flakes, to taste

Combine all ingredients in the bowl of a food processor. Combine until smooth.


Lemon Parsley Linguine

Lemon parsley linguine

Sometimes, its the simplest recipes that are the best. The theme of this week's recipe swap was pasta. I received this recipe from Colleen at Does Not Cook Well With Others who adapted it from Bon Appetit magazine.  When I read the recipe, it was almost as if it was written just for us. This was exactly the kind of simple, quick, and delicious meal that we love. The dish is so versatile that it would taste just as delicious paired with chicken, sausage (which is what we did), fish, or shrimp as it would if it stood alone. So if you like simple pasta dishes with few ingredients that result in big flavors, then give this one a try.

1/2 pound Linguine Pasta
3 tablespoons Olive Oil
2 Garlic Cloves, minced
1 teaspoon (packed) Grated Lemon Peel
2 tablespoons Parsley, minced
Juice of 1 Lemon
Protein, optional

Cook the linguine to al dente according to package directions. Drain, reserving 1 cup of cooking liquid. Heat the olive oil in a skillet over medium heat. Add the garlic and sauté until golden, about 1 minute. Add lemon peel and sauté for another 20 seconds, then remove the pan from the heat. Add the linguine (and protein if you are using any) to the skillet and return the pan to the heat. Mix in the parsley. Add 1/2 cup of the pasta cooking liquid and the lemon juice. Season with salt and pepper, to taste. Toss until heated through, adding additional cooking liquid if the pasta looks dry.


Cauliflower Penne Puttanesca

Cauliflower Puttanesca

While reading the February issue of Real Simple, I stumbled upon this recipe in the "Weeknight Meals" section. The ease of this recipe, and it's quick cook time, really appealed to me. The addition of the cauliflower as the main ingredient also intrigued me. Cauliflower is an ingredient that I almost never buy, not because I don't like it, but because I always think of as part of a raw vegetable platter rather than cooking with it. As we were eating this meal, both Joel and I realized that we should really try to cook with cauliflower more often! I was nervous that the capers, along with the olives, would make this dish too salty, but the whole dish came together beautifully and the flavors were perfect!

3/4 pound Penne Pasta
3 tablespoons Olive Oil
1 small head Cauliflower, cored and cut into small florets
2 Garlic Cloves, chopped
1 can (28 ounces) Whole Peeled Tomatoes
1/2 cup Kalamata Olives, pitted and chopped
2 tablespoons Capers, rinsed
1/4 teaspoon Crushed Red Pepper
2 tablespoons Fresh Parsley, chopped 
Salt and Pepper, to taste
Grated Parmesan, for serving

Cook the pasta according to package directions. Drain and return to the pot. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the cauliflower, 1/2 teaspoon of salt, and 1/4 teaspoon black pepper. Cook, tossing occasionally, until golden, 4-6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and their juices, olives, capers, and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until the cauliflower is tender, 8-10 more minutes. Toss the pasta with the sauce. Serve topped with the parsley and parmesan.


Pasta with Portobello Mushrooms, Caramelized Onions, & Goat Cheese

Mushroom goat cheese pasta

Pasta is one of our favorite go-to meals. Add goat cheese, and it's sure to be a winner. When I saw this recipe on Elly Says Opa, I knew it would be a hit in my house. This dish was so simple to prepare, and so delicious too. It made for the perfect, week-night meal, with just the right amount for lunch the next day!

1 1/2 tablespoons Butter
2 tablespoons Olive Oil, divided
3 Onions, thinly sliced
1/4 cup Dry White Wine
1 teaspoon Salt, divided
1/2 teaspoon Sugar
1 pound Portobello Mushrooms, stems removed and sliced
3 tablespoons Fresh Parsley, chopped
1/4 teaspoon Freshly Ground Pepper
10 ounces Pasta (I used whole wheat penne)
3 ounces Soft Goat Cheese, crumbled (I used 4 ounces)
3 tablespoons Parmesan Cheese, plus more for serving

In a large pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderate heat. Add the onions, 1/2 teaspoon of salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Add the wine and cook until nearly evaporated, a few more minutes. Remove the onions from the pan.  In the same pan, melt the remaining 1/2 tablespoon of butter and 1 tablespoon of oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, parsley, and the remaining 1/4 teaspoon of salt and pepper. Meanwhile, in a large pot of boiling water, cook the pasta until al dente. Reserve 3/4 cup of the pasta water and drain. Toss the pasta with 1/2 cup of the reserved pasta water with the mushroom mixture, goat cheese, and parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional parmesan, if desired.


Homemade Mushroom, Spinach, and Ricotta Ravioli with Rosemary Olive Oil

Ravioli is something that I have been wanting to make for a while now.  I've seen cheater style homemade ravioli that use egg roll shells as the dough, and I just assumed I would do that and call it a day.  But then, I found this recipe on Cheeky Kitchen, and it just seemed way too easy not to make!  I whipped these up on a Wednesday night and it was such a great dinner.  Now that I have seen how easy these were, I plan to make a double or triple batch a weekend sometime soon, and put them in freezer bags for quick weeknight meals!

For the Dough:
3 Eggs
1 1/2 cups Flour
1/4 teaspoon Salt

In a large bowl, whisk together the eggs.  Then, stir in the flour and salt.  Add water as needed, until a soft dough is formed.  *Be careful not to add too much water here.  I did at first, and I had to start over! Knead the dough several times, then separate it into two large pieces.  On a lightly floured surface, roll out half of the dough into a very thin rectangle.  Spoon your filling by the teaspoonful at 1 1/2 inch intervals on top of the piece of rolled out dough.  Moisten your fingers with a little bit of water and wet the dough slightly around the circle of filling, to help the dough stick together when you top it.  Take the second piece of dough, roll it out into another very thin rectangle and carefully drape it over the top of the filling.  Slice the dough into individual raviolis, securing the edges with a gentle press.  At this step, the ravioli can be frozen or cooked immediately.  To cook, bring a pot of water to a boil.  Gently slide the ravioli one by one into the boiling water and cook for 6-8 minutes.  Serve immediately with your favorite topping.

For the Filling:
1 tablespoon Olive Oil
4 Garlic Cloves, crushed
1 package (8 ounces) Mushrooms, finely chopped
1 package (6 ounces) Baby Spinach, finely chopped
1 cup Ricotta Cheese
1/4 cup Parmesan, grated
1/2 teaspoon Salt
Ground Pepper, to taste

In a large skillet, heat the olive oil and cook the garlic for about one minute.  Add the mushrooms and spinach, and cook until softened, about 3-5 minutes.  Remove from heat and stir in the ricotta, parmesan, salt, and pepper.  Spoon into the ravioli as a filling.

For the Rosemary Olive Oil:
2-3 sprigs Fresh Rosemary, torn into pieces (I used a few pinches of dried)
3-5 Garlic Cloves, crushed
1 teaspoon Crushed Red Pepper Flakes
1/2 cup Olive Oil

Place the rosemary, garlic, and pepper flakes in a bowl. Pour the oil over the herbs and spices. Set aside for about 30 minutes to allow the flavors to meld. Drizzle over freshly cooked ravioli in place of sauce.

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