Category Archives: 10. Pasta

Vegetarian Chow Mein

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This came out so good!  It will definitely be in our menu rotation often.

 

Vegetarian Chow Mein

Serves 4

 

3 tablespoons vegetable oil

2 to 3 teaspoons fresh ginger minced

3 garlic cloves minced

 

1 cup carrots peeled and chopped

1 cup red bell pepper chopped

1/2 cup green bean chopped

1/2 cup onion chopped

8 oz mushrooms chopped

 

8 ounces fresh or dried chow mein egg noodles, cooked al dente

 

1 to 2 cups snow peas

 

1/4 cup vegetable broth

1/2 cup hoisin sauce

2 tablespoons low sodium soy sauce + more if needed

2 tablespoons honey

 

2 green onions diced for garnish

Kosher salt and freshly ground black pepper, optional

 

Using a large nonstick skillet, heat the oil over medium heat

After a minute or so, add ginger and garlic and sauté for a minute or two

 

Add carrots, red bell pepper, green bean, onion, mushrooms and cook for about 4 to 5 minutes, or until the vegetables begin to soften a bit, add more vegetable oil if needed

 

Next, add in the egg noodles and stir to combine

 

Cook for about 2 minutes and then add snow peas and cook for about 3 minutes

 

Add in the vegetable broth, hoisin sauce, soy sauce, and honey

 

Bring the mixture to a boil and stir until slightly reduced and thick, for about 2 minutes

 

Season with salt and pepper, to taste and garnish with the diced green onions before serving

Gnocchi with Tomato and Mozzarella

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Gnocchi with Tomato and Mozzarella

Serves 4

 

1 1/2 tablespoons olive oil

1/2 cup onion, finely chopped

1 (14.5 ounce) can crushed tomatoes

1 (14.5 ounce) can diced tomatoes, drained

3 garlic cloves, minced

Onion and garlic powder, Adobo, salt and pepper to taste

1 (18 ounce) package potato gnocchi

2 tablespoons grated Parmesan cheese

1 (4 ounce) ball fresh mozzarella, cubed

4 fresh basil leaves

 

Preheat oven to 350 degrees

Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes

Add chopped and diced tomatoes, garlic, onion and garlic powder, Adobo salt and pepper

Simmer over low heat while you prepare the gnocchi

Bring a large pot of lightly salted water to a boil

Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes, drain

Pour 1 ladle of tomato mixture into the bottom of a baking dish

Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine

Arrange cubes of mozzarella cheese evenly on top

Place baking dish in the oven and bake until mozzarella cheese is melted, 15-20 minutes

Remove from oven and garnish with basil leaves before serving

Pasta Primavera

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Pasta Primavera

Serves 4

1 cup carrots, julienned

1 cup zucchini, chopped

1 cup squash, chopped

1 cup onion, chopped

1 cup sun dried tomatoes, cut in slices

3 garlic cloves, chopped

1/4 cup olive oil

1 teaspoon garlic powder

2 teaspoons Italian seasoning

Salt and Pepper to taste

2 tablespoons lemon juice

1 pound pasta

1/2 cup Parmesan and Romano cheese shredded

 

Boil pasta according to al dente directions reserving 1/2 cup pasta water

While the pasta is boiling, heat olive oil in a large skillet over medium heat

Sautee carrots for 3 minutes

Add zucchini, squash, and onion to carrots

Sautee for 3 minutes

Add tomatoes and garlic to skillet

Sauté for 1 minute more

Stir in cooked pasta

Add lemon juice

Stir in small amounts of pasta water until mixture moves freely and is not stuck together

Toss with cheese and serve

Hawaiian Macaroni & Cheese

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Hawaiian Macaroni & Cheese

Serves 6-8

 

Topping and Filling

4 tablespoons butter, melted

1 cup bread crumbs

1 cup chopped macadamia nuts, minced

2 cups diced pineapple

1 tablespoon olive oil

1 cup sweet onion, diced

1 1/2 cups ham cut in 1/2 inch cubes

 

Sauce and Pasta

2 cups pasta cooked according to package directions

2 tablespoons cornstarch

1 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon pepper

1 can (12 ounces) evaporated milk

1 cup water

2 tablespoons butter

1 pound Velveeta Cheese

 

Preheat oven to 375 degrees

Directions for Topping and Filling

In a small bowl, combine the butter, bread crumbs and macadamia nuts. Set aside.

Spread out the pineapple evenly on a baking sheet.

Roast until it just starts to caramelize, approximately 20-30 minutes, stirring once or twice.

Remove from oven and set aside. Leave oven on.

While the pineapple is roasting, heat olive oil in a sauté pan over medium heat.

Add the onions, reduce heat to medium-low and cook until caramelized, about 20-25 minutes.

Stir occasionally.

Increase the heat to high and add the ham and roasted pineapple.

Briefly sauté and toss to combine. Remove from heat and set aside.

Directions for Sauce and Pasta

In a large sauce pan, combine cornstarch, mustard, salt and pepper.

Stir in evaporated milk, water and butter.

Cook over medium heat stirring constantly until mixture starts to bubble.

Cook for another minute making sure to scrap the bottom of the pan as you stir.

Lower heat and add cheese. Stir until melted.

Remove from heat and add pasta.

Fold in ham mixture.

Mix well and pour into a greased 9×13 baking pan.

Top with breadcrumb mixture.

Bake for 20-25 minutes until bubbly and a light brown color.

Let stand a few minutes before serving.

 

Pasta Milan

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Pasta Milan

Makes 4 servings

 

2 cups penne pasta

1/2 cup frozen green peas

1 cup asparagus tips

2 cloves garlic, minced

4 ounces Gorgonzola cheese

4 ounces Asiago cheese

1/3 cup heavy whipping cream

Salt and pepper to taste

 

Bring a large pot of water to a boil

Add pasta, peas and asparagus to boiling water

Cook for 5-8 minutes or until pasta is al dente, drain

In a large bowl, mix cheeses with the cream and season with garlic, salt and pepper to taste

Toss pasta and vegetables with cheese mixture

Stir until the cheese has melted and the pasta is well coated with the sauce

Serve immediately

Pasta Pomodoro

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Pasta Pomodoro

Serves 4

 

1/2 (16 ounce) package angel hair pasta

2 tablespoons olive oil

3/4 cup onion, chopped

4 cloves garlic, minced

2 cups roma tomatoes, diced

3 tablespoons balsamic vinegar

1 (10.75 ounce) can low-sodium chicken broth

Crushed red pepper to taste

Black pepper to taste

2 tablespoons chopped fresh basil

1/4 cup grated Parmesan cheese

 

 

Bring a large pot of water to a boil

Add pasta and cook until al dente; drain

Pour olive oil in a large deep skillet over medium heat

Sauté onions until lightly browned

Reduce heat to medium-low and add garlic, tomatoes, vinegar and chicken broth

Simmer for about 8 minutes

Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce

Simmer for about 5 more minutes and serve topped with grated cheese

Lasagna Roll Ups

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Korbyn wasn’t to sure about these But, after helping me in the kitchen make them, he realized they looked pretty good!  He has requested we make them again real soon, together!

 

Lasagna Roll Ups

Makes 10 Rolls

 

10 lasagna noodles, cooked al dente, rinse with cold water, drain well, and lay out on paper towels to dry

1 tablespoon olive oil

1 (10 ounce) package frozen chopped broccoli or spinach

2 tablespoons thinly chopped onion

1 pint ricotta cheese

1/4 cup grated Parmesan cheese

1/2 teaspoon each salt and pepper

2 cloves garlic, minced

1 teaspoon Adobo or other seasoning

1 egg

1 cup red sauce

21 ounces Alfredo pasta sauce

1 cup shredded mozzarella cheese

 

In a sauce pan over medium heat add oil, cook broccoli or spinach and onions until tender, stirring frequently

Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt, pepper, garlic, seasoning and egg

Preheat oven to 375 degrees

Lay out dry noodles in a single layer

Evenly spread about 2 heaping tablespoons of the cheese mixture on each noodle

Carefully roll up each noodle

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Spoon red sauce on the bottom of a baking dish and spread evenly

Arrange the rolled noodles, seam side down, in the dish

Top with Alfredo sauce

Cover loosely with greased foil and bake in preheated oven for 30 minutes

Top with mozzarella cheese and bake another 10-15 minutes, uncovered until hot and bubbly and the cheese is melted

 

You can also add sautéed chicken, red peppers, onion, mushrooms, or chopped carrots

Tomato Vodka Sauce

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I made this sauce recently and served it over Gnocchi.  It was really good and I will be making it again.

 

Tomato Vodka Sauce

 

1 tablespoon butter

1 tablespoon olive oil

1 cup onion, chopped

3 cloves minced garlic

1 (28 ounce) can diced tomatoes

3/4 cup heavy whipping cream

1/2 cup vodka

1 teaspoon basil

1 teaspoon oregano

2 teaspoons sugar

Crushed red pepper flakes, to taste

Salt and pepper, to taste

1 pound pasta cooked to al dente

Parmesan cheese

 

In a large skillet over medium heat, melt better with oil

Add onion and sauté for 5-8 minutes or until transparent

Add garlic and tomatoes, cook for 25 minutes or until almost no liquid remains in skillet; stir frequently

Increase heat and add cream, basil, oregano, sugar and red pepper flakes

Boil for 2 minutes or until thickened to sauce consistency

Season to taste with vodka, red pepper flakes, salt and pepper

Bring sauce to a simmer and pour over pasta; toss to coat

Sprinkle with Parmesan cheese; serve

Broccoli with Rigatoni

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I had some fresh broccoli to use up and worked it into this recipe.  This was very good warm or cold as leftovers the next day.

 

Broccoli with Rigatoni

Serves 4

 

2 tablespoons olive oil

2 tablespoons butter

2 cloves garlic, minced

1/2 pound fresh broccoli florets

3/4 cup vegetable broth

2 tablespoons chopped fresh basil

1/2 pound (1/2 box) rigatoni pasta

1/2 teaspoon each Italian Seasoning, Onion Powder, Garlic Powder

Salt and Pepper to taste

1/2 cup grated Parmesan cheese

 

Cook pasta according to package directions. Drain.

In large skillet heat oil and butter

Sautee broccoli with Italian seasoning, onion powder, garlic powder, salt and pepper about 2-3 minutes

Add garlic and broth

Cover and simmer until broccoli is tender

Toss the broccoli mixture with the basil and cooked pasta

Remove from heat

Mix in grated Parmesan cheese and serve

Butternut Squash Stuffed Shells with Cream Sauce

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I had some shells to use up and the rest of the ingredients in the house.  Makes a good veggie dish when you are cooking light.

 

Butternut Squash Stuffed Shells with Cream Sauce

Serves 4

 

2 cups cooked, mashed butternut squash

Large pasta shells, I used about 16

2 teaspoon maple syrup

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

3 tablespoons unsalted butter

1 cup heavy cream

1 teaspoon garlic powder

1 teaspoon dried sage or 6 to 8 fresh leaves

1 teaspoon dried rosemary or 1 sprig fresh rosemary

3/4 cup grated parmesan, divided

Fresh sage (for topping)

 

Cook pasta shells according to al dente directions

Mix mashed squash with maple syrup, salt, and nutmeg until thoroughly incorporated

Melt butter in a medium sized pot over medium low heat

Pour in heavy cream, garlic, sage, and rosemary

Reduce heat and continue to cook the sauce without boiling the cream until the cream has thickened slightly, 3 to 4 minutes

Gradually stir in 1/2 cup of parmesan and keep stirring until the cheese is completely melted

Pour 1/4 of the sauce in the bottom of a medium baking dish

Preheat oven to 400˚

Spoon about 2 tablespoons of butternut filling into each pasta shell

Place stuffed pasta shell in the dish and repeat until pasta shells are filled

Pour remaining sauce over the shells and sprinkle with remaining 1/4 cup of parmesan

Return stuffed shells in the oven and bake until sauce starts to bubble and slightly brown, about 10 to 15 minutes

Serve with a sprinkle of fresh sage

 

A beautiful main dish for the vegetarians that also works as a seasonal holiday side, these shells can be prepped in advance making day-of cooking easier.