Recently in pasta Category

Chicken-Penne Salad with Green Beans Fresh and cool for summer, this makes a perfect packed lunch or light dinner with lots of vegetables, a light fresh herb dressing, and shredded chicken. 2 cups uncooked penne (tube-shaped) pasta
2 cups (1-inch) cut green beans (about 1/2 pound)
2 cups shredded cooked chicken breast
1/2 cup vertically sliced red onion
2 tbs. chopped fresh basil or oregano
1 1/2 tsp chopped fresh flat-leaf parsley
1 (7-ounce) bottle roasted red bell pepper, drained and cut into thin strips
2 tbs extra-virgin olive oil
2 tbs red wine vinegar
1/2 tsp salt
1/2 tsp minced garlic
1/2 tsp black pepper

Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain and rinse with cold water; drain.
Combine pasta mixture, chicken, onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.
Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.

Original recipe
spinach_tortellini_soup.jpgGwendolyn's was my favorite cafe in Panama City, serving sandwiches, homemade ice cream, and a beloved rotation of homemade soups. They closed a year or so ago and I've moved a couple times, but I still have cravings for their best soup: Spinach Tortellini. This is my attempt at recreating it, done by feel since the owners have yet to release their secret recipes. Tip: cook bone-chicken breasts (using for example this stovetop recipe) the night before making this soup and use the bones to flavor the broth. It really helps intensify the flavor if you don't have time to make homemade stock (I never do).

1 onion, chopped
5 stalks celery, chopped
1 bunch chard or other leafy green, chopped
4-6 c. chicken broth
leftover chicken bones - with some meat attached
1/2 package frozen chopped spinach
1 can diced tomatoes, drained
1 lb. cheese tortellini
1/2 tsp dried marjoram
1 tsp fresh rosemary, chopped fine
1 tbs fresh oregano, chopped fine
1 bay leaf
salt and pepper to taste

Heat a little olive oil in a soup pot over medium heat until shimmering. Add onion, celery, and chard stem pieces. Saute until the onion turns translucent and just begins to brown, then add the chard leaves. Saute until wilted (just a few minutes) and then add the chicken broth, chicken bones, frozen spinach and seasonings. Bring to a boil, then simmer around an hour or so until the broth becomes flavorful from the chicken bones. Remove chicken bones, add tomatoes and tortellini, and bring to a boil. The soup is done when the tortellini is cooked through.

eggplant_mushroombake_sm.jpgThis dish was a huge surprise. The ingredients seem simple, but the combination of broiled eggplant, browned mushrooms and onions, simple tomato sauce, and melted cheese is outstanding. It has all the great flavor of really good authentic Italian food, but without swimming in olive oil. As my one-and-only critic said, "I would go to a restaurant just to order this." Definitely one of my favorite dishes of the year. Serve over pasta.

1  peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
1  cup  chopped onion
1/2 tbs fresh oregano and 1/2 tsp dried basil or 1 tsp Italian seasoning
2  garlic cloves, chopped
8 oz white mushrooms, sliced
1  (8-ounce) can no-salt-added tomato sauce, divided
2/3  cup  (about 3 ounces) shredded part-skim mozzarella cheese, divided
1/4  cup  (1 ounce) grated fresh Parmesan cheese
Salt, pepper
Olive oil cooking spray

Pasta, cooked according to directions

Preheat broiler.

Arrange the eggplant slices on a baking sheet coated with olive oil cooking spray, spray the tops as well and sprinkle lightly with coarse ground salt and pepper; broil 3 minutes on each side or until lightly browned.

Preheat oven to 375°.

Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Salt lightly. Cook until onions are browned, and mushrooms are turning golden, stirring mixture occasionally (about 10 minutes).

Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray (I used a cake pan). Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce. Cover and bake at 375° for 40 minutes to 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes. Serve over pasta.

yield: 4 servings
Per serving (not including pasta)
Calories:168 (30% from fat)
Fat: 5.6g (sat 3.2g,mono 1.5g,poly 0.5g)
Original recipe

olivepasta_sm.jpgPenne pasta with rich Italian flavors of kalamata olives, sun-dried tomatoes, and garlic. Fresh herbs and lemon juice brighten the flavors, and crispy garlic breadcrumbs add crunch and flavor. Easy roasted chickpeas add protein for a full one dish meal.

2 T olive oil
6 medium garlic cloves, minced (~2T)
1 T minced anchovy fillets (4-6 fillets)
1 T tomato paste
1/4-1/2 tsp red pepper flakes
1/4 c. drained oil-packed sun-dried tomatoes, rinse, patted dry, and cut into thin strips
1 c. pitted kalamata olives, rinsed and coarsely chopped
2 lg. slices sandwich bread, torn into quarters
1 3/4 tsp. salt
1 lb. pasta (we used penne)
1/2-1 c. grated Parmesan cheese
3 T chopped fresh parsley leaves (optional)
1/2 c. fresh basil leaves, roughly torn
pepper
1 lemon, cut into wedges
Optional: Oven Roasted Chickpeas
1 15 ounce can organic chickpeas

1 tablespoon of olive oil
1 tablespoon chunky sea salt

Heat the oven 400°F. Pour the chickpeas into a colander and drain and rinse very well under running water. Pat dry.

Toss the chickpeas with the olive oil and spread out on a large cookie sheet. Roast for 30-40 minutes or until brown and crispy. Turn and stir every ten minutes so they don't burn. Take out and toss to taste with salt and spices.


Combine 1 T olive oil, 1 T garlic, anchovies, tomato paste, red pepper flakes, sun-dried tomatoes, and olives in medium bowl. Set aside.

Pulse bread in food processor until coarsely ground, about 16 1-second pulses. Heat remaining tablespoon olive oil over medium heat until shimmering. Add bread crumbs and cook, stirring frequently, until beginning to brown, 4 to 6 minutes. Stir in remaining tablespoon garlic and 1/4 tsp. salt. Cook and stir until garlic is fragrant and bread crumbs are dark golden brown, 1-2 minutes longer. Transfer to plate to cool. Wipe out skillet with paper towels.

Meanwhile, bring 4 quarts of water to boil over high heat. Add rigatoni and remaining 1 1/2 tsp. salt. While pasta is cooking, return now-empty skillet to medium heat and add olive mixture. Cook until olive mixture is aromatic and oil has turned rusty red, 4 to 6 minutes. Remove 3/4 c. pasta cooking water from pot and add to skillet. Bring to simmer and cook for 2 minutes. Remove pan from heat while pasta finishes cooking. When pasta is just shy of al dente, drain pasta, reserving 1/2 c. cooking water. Transfer back to pot, add olive mixture and toss over medium heat until pasta absorbs most of liquid, about 2 minutes. Stir in 1/2 c. Parmesan. Remove pot from heat and stir in parsley and basil, adjust seasoning with pepper. Sprinkle with bread crumbs, serve with lemon wedges and extra cheese.

From Cooks Illustrated, July & August 2008 

creamy_pasta_sm.jpgA simple, hearty, all-in-one pasta dish with main flavors of sausage, garlic, and fresh pepper. Mushrooms, onion, and wilted greens round out the vegetables. Feel free to use whichever dark leafy green you like. Could easily be a good vegetarian meal or side dish if you omit the meat.

1 pound whole wheat pasta, like penne or farfalle
1 large onion, diced
8 ounces button (or portabella) mushrooms, sliced
greens: 1 bunch chard (about 1 pound), stems removed and diced, leaves cut into ribbons
            OR 1 bunch kale, stems removed and discarded, leaves chopped
            OR 1 bunch rapini, stalks removed and discarded, leaves and florets chopped
2 sausage links (8 ounces), sliced, or chopped ham (optional)
4-5 garlic cloves, minced
3 ounces cream cheese, marscapone, or other soft creamy cheese
1/2 cup pasta water, saved from cooking pasta
kosher salt
freshly cracked black pepper
optional: red pepper flakes

Cook the pasta in a large amount of boiling water with a good palm-ful of salt. Just before draining, use a measuring cup to dip out about a half cup of the starchy pasta water, and set this aside.

If using meat, saute it over medium-high heat until brown and crispy, set aside.

Heat a teaspoon of olive oil in a large skillet or dutch oven over medium-high heat . Add the onion with a pinch of salt and cook until the onion is softened and translucent. Add the mushrooms and another pinch of salt. Cook until the mushrooms have released their liquid, the liquid has boiled away, and the mushrooms are turning golden. Stir in the diced chard stems and the sausage. Cook until the stems are softened and the sausage is warmed through.

Clear a space in the middle of the pan and add the garlic. Cook just until the garlic is fragrant, then stir it into the rest of the vegetables. Lower the heat to medium and stir in the chard leaves. Continue stirring frequently until the leaves are bright green and wilted.

Stir in the cooked pasta and the cream cheese. When the cheese has melted, pour in half of the reserved cooking water to make a creamy sauce. If the sauce seems too thick, pour in the remaining pasta water a little at a time.

Grind the fresh pepper right over the pasta. Don't be shy! Taste as you go to gauge how peppery the pasta has become and how you like it. Season with additional salt, if desired.

Leftovers will keep refrigerated for up to one week.

Original recipe


Carmelized onion, sliced garlic, and soft and tender kale make a wonderful light and flavorful pasta topping, perfect for a fancy side dish with a formal meal or by itself for a light dinner. My hands-down favorite use for fresh kale.

1 pound lacinato kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices
1 tablespoons olive oil, divided
1 medium onion, finely chopped (about 1 1/2 cups)
8 large garlic cloves, thinly sliced
1/2 pound spaghetti or linguine
2 teaspoons fresh lemon juice
Finely grated Parmesan cheese

Rinse kale. Drain; transfer to bowl with some water still clinging.

Heat 1/2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1/2 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.

Original recipe

Like most stir fry style dishes, feel free to vary the choice of vegetables. The peanut sauce is addictive with tofu and also works well as a dipping sauce for eggrolls. Can be served over rice instead of pasta.

8 ounces uncooked fettuccine
1 pound firm tofu, drained and cubed
1 cup (2-inch) sliced green onions
1 cup matchstick-cut carrots
1 cup asparagus, cut into 1" pieces
1 red bell pepper, cut in strips
Sauce:
1/2 cup fat-free, less-sodium chicken broth
1/4 cup chunky peanut butter
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons chile paste with garlic
4 garlic cloves, minced
Combine sauce ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.
Sauté or bake tofu until browned on all sides. Remove from pan, sauté vegetables until tender. Add sauce; stir to coat.
Cook pasta in boiling water 8 minutes, omitting salt and fat. Place pasta mixture in a large bowl. Top with vegetable/tofu mixture.

Nutritional Information (for 2 c. serving)
Calories: 465
Fat:14.5g

Original recipe

southwestpastasalad.jpg

A fresh tasting pasta salad with roasted southwestern flavors. Double the dressing to add a bit more flavor. Add chopped cooked chicken or steak for a full meal.

2  poblano peppers
2  red bell peppers
2  ears shucked corn
4  cups  hot cooked penne (about 8 ounces uncooked pasta)
2  cups  halved grape tomatoes
1  cup  finely chopped onion (optional)
1/4  cup  chopped fresh cilantro
1  chopped peeled avocado
3/4  cup  (3 ounces) queso fresco
Dressing:
2-4  tablespoons  fresh lime juice
1-2  tablespoon  extra virgin olive oil
1  teaspoon  salt
1/2  teaspoon  freshly ground black pepper
1/2  teaspoon  ground cumin
1  garlic clove, minced

Preheat broiler.

Cut poblano and bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Add corn to baking sheet. Broil 18 minutes or until peppers are blackened and corn is lightly browned, turning corn occasionally. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop. Cut kernels from ears of corn.

Combine juice, oil, salt, black pepper, cumin, and garlic in a large bowl; stir. Add peppers, corn, pasta, and remaining ingredients except cheese; toss. Top with cheese.

Yield: 8 servings (serving size: 1 cup pasta and 1 1/2 tablespoons cheese)
Calories: 234 (29% from fat)
Fat: 7.5g (sat 1.6g,mono 4.1g,poly 1g)
Original recipe

Classic processed comfort food, mostly from cans, but tasty.

8 oz elbow noodles
3 cans tuna
1 can cream of celery soup
½ c. sour cream
½ c. milk
2 ½ c. shredded cheddar cheese
1-2 tbs. brown mustard
½ tsp. onion powder
¼ tsp. garlic powder
potato chips (optional)

Preheat oven to 350°.
Cook noodles
Mix soup, sour cream, milk, and seasonings
Drain tuna, flake into noodles with 2 c. cheese.
Fold in soup mix, add milk if dry. Pour into 13x9 casserole dish, crumble potato chips or cheese on top. Cook at 350° for 30 minutes.

Dewberry family recipe
Stacie's Macaroni and Cheese Stacie's famous baked macaroni & cheese with 4 cheeses: Parmesan, fontina, Velveeta, and cheddar. Classic comfort food. 3 cups elbow macaroni
1/2 C parmesan
4 oz Velveeta
1/3 C flour
2 1/3 C milk
3/4 C fontina cheese
1/2 C cheddar
PAM cooking spray
salt/pepper/cayenne to taste

Preheat oven 375 degrees. Grease 9x13 casserole dish.
Cook/drain macaroni.
Combine flour and milk with whisk over low heat for 10 mins. Add cheeses, spices.
Mix with macaroni and pour into casserole dish. Sprinkle extra cheese on top or rough-torn fresh bread crumbs tossed with melted butter.
Bake for 30-40 mins.

From: Stacie
<< 1 2