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BLT Pasta

BLT Pasta

BLT Pasta

 

Kosher salt

4 ounces slab bacon, cut into ½-inch dice

1 T. olive oil

¾ pound mezze rigatoni

1 pound cherry or baby Sun Gold tomatoes, halved (about 3 C.)

Freshly ground black pepper

5 ounces watercress, roughly chopped

Grated Pecorino Romano cheese, for serving

 

Bring a large pot of water to a boil. Add 2 T. of salt and return to a rolling boil. While the water comes to a boil, prepare the sauce: Place the bacon and olive oil in a 12-inch skillet over medium-low heat. Cook until the bacon is crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove the bacon and set aside. Pour off all but 2 T. fat from the pan. Add the pasta to the boiling water and cook until al dente, according to package directions. Add the tomatoes to the skillet and cook over medium heat, coating them in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases and deglazes the pan, scrape up any browned bits on the bottom of the pan. Sauté the tomatoes until they are tender and almost melt, about 5 minutes more. Add half of the bacon to the skillet and toss together to combine. Increase the heat to medium-high. Add the pasta directly to the skillet and toss to coat. Add the watercress and ½ cup pasta water and toss until the watercress wilts, adding ¼ cup more of pasta water (up to 1 cup) as needed to loosen up the sauce. Plate in bowls, season with salt and pepper, and top with the remaining bacon. Pass the grated Pecorino Romano at the table

Bucatini with Dungeness Crab

Bucatini with Dungeness Crab

Bucatini with Dungeness Crab

 

1¼ C. Dungeness crab meat

2 T. extra virgin olive oil

1 clove garlic, crushed

Pinch chile flakes

1½ C. San Marzano tomatoes, chopped

1 pound bucatini pasta

¼ cup chopped flat leaf parsley

Zest of 1 Meyer lemon plus juice

Salt as needed

 

Heat the oil in a saucepan on medium heat. Gently sauté the garlic until it starts to take on a golden brown color. Then remove and discard the garlic. Add chile flakes to the pan, cooking briefly before adding the tomatoes. Cook until the sauce thickens. Reduce heat and add the crab meat (plus crab fat, if you have it). Cook bucatini in a generous amount of boiling, salted water until al dente, drain, and toss with the crab sauce. Sprinkle in the chopped parsley, add lemon zest, and toss again. Adjust seasoning with salt and lemon juice and serve.

Spaghetti all’assassina

Spaghetti all’assassina

Spaghetti all’assassina

This recipe was developed with our winning spaghetti, De Cecco Spaghetti No. 12. Other brands of spaghetti may vary in thickness, which will affect the cooking time and the amount of broth required. Fish spatulas work well for flipping the pasta. Passata is an uncooked tomato puree: we used Pomi brand. If you cannot find it, tomato puree can be used.  The sauce will splatter as it cooks, which is why we call for using a long-handled spatula. A splatter screen helps contain the splattering.

 

6 C. water

1/4 cup tomato paste

1 tsp. sugar

1/2 cup plus 2 T. extra-virgin olive oil, divided

2 garlic cloves, minced

1/2-3/4 tsp. red pepper flakes

1 cup tomato passata

1 cup tomato passata

1 3/4 tsp. table salt

12 ounces spaghetti

 

Whisk water, tomato paste, and sugar together in medium saucepan. Bring to simmer over medium-high heat, then reduce heat to low to keep tomato broth warm. Heat 1/3  cup oil, garlic, and pepper flakes in 12-inch nonstick skillet over medium heat. Cook, stirring frequently with long-handled rubber spatula, until garlic is golden brown, about 2 minutes. Stir in passata and salt. Cook, stirring frequently, until sauce thickens and oil around edges of skillet begins to sizzle, about 4 minutes. Add pasta in even layer and increase heat to medium-high. Add 1 cup tomato broth and cook, pushing between pasta strands frequently with edge of spatula to prevent clumping, until broth has been mostly absorbed by pasta and sauce around edges of skillet begins to sizzle, 4 to 5 minutes. Add 1 cup broth and cook, shaking skillet occasionally and continuing to prod pasta strands with spatula, until broth has been mostly absorbed and sauce begins to sizzle, 5 to 7 minutes. Using 2 thin spatulas, gently flip half of pasta so bottom is on top and spread into even layer. Repeat with remaining half of pasta . Add 1 cup broth and cook, continuing to shake skillet and prod pasta, until broth has been mostly absorbed and sauce begins to sizzle. 5 to 7 minutes. Add 1 cup broth and repeat cooking until sauce begins to sizzle, 5 to 7 minutes. Repeat dividing and flipping pasta.  Add 1 cup broth and repeat cooking until sauce begins to sizzle. 5 to 7 minutes. Pasta should be firm but cooked through. If not, add remaining 1 cup broth.1/2 cup at a time, and continue to cook, checking frequently, until pasta is cooked through.  Increase heat to high and cook pasta, without moving it, until underside is deeply browned and crisp and some strands are beginning to char, 3 to 5 minutes. Remove skillet from heat, drizzle with remaining 2 T. oil, and serve immediately.

Baked Rigatoni with Fresh Tomato Sauce

Baked Rigatoni with Fresh Tomato Sauce

Baked Rigatoni with Fresh Tomato Sauce

 

9 medium (1 kg) roma tomatoes

½ small (60 g) small onion, peeled

1½ small (125 g) carrots, peeled, halved

3 Tablespoons (45 g) tomato paste

1 small garlic clove, peeled

¾ teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon fresh lemon juice

1 teaspoon brown sugar

½ teaspoon salt, optional

1 pound (454 g) pasta, rigatoni or ziti, dried

2 cups (225 g) Mozzarella cheese, shredded, or provolone

 

Preheat oven to 450 degrees F. Place tomatoes, onions, carrots, tomato paste, garlic, oregano, basil, fresh lemon juice, brown sugar, and salt, optional into the Vitamix container in the order listed and secure lid. Select Hot Soup program. Start the machine and slowly increase to its highest speed. Allow to complete programmed cycle (5:45). While the sauce is blending, cook the pasta according to package instructions. Drain. Transfer pasta to a 9 inch x 12 inch prepared baking dish. Top with 4 cups (960 ml) warm tomato sauce and 2 cups of shredded cheese. Bake for 5 to 10 minutes until cheese is melted.

Orange Teriyaki Beef Noodle Bowl

Orange Teriyaki Beef Noodle Bowl

Orange Teriyaki Beef Noodle Bowl

 

1 lb. thin cut round steak, thinly sliced

16 oz pkg frozen vegetables, stir-fry mix

2.5 cups beef broth

1/4 cup teriyaki sauce

2 T orange marmalade

1 T soy sauce

3 cups uncooked angel hair pasta, broken into 2-inch pieces

 

Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Add beef and cook until browned, remove from pan. Add stir-fry mix, broth, teriyaki sauce, marmalade and soy sauce to pan. Bring to a boil; add pasta, reduce heat and cook 4 minutes or until pasta is tender. Return beef to mixture; cook until thoroughly heated.

Instant Pot Creamy Bacon Pasta

Instant Pot Creamy Bacon Pasta

Instant Pot Creamy Bacon Pasta

 

2.5 cups (650ml) vegetable stock

2/3 cup (160ml) heavy whipping cream

8 oz (225g) spaghetti cut in half

1 tsp. garlic purée

4 T. butter cut into small cubes

1 tsp. dried oregano

1 lb (450g) bacon cooked and diced

sea salt flakes to taste

2/3 cup (80g) Parmesan cheese grated

2 cups spinach optional

 

Pour stock into the Instant Pot insert, then add the rest of the ingredients including the best ever sea salt flakes. (but don’t add the spinach or Parmesan yet!). Close the lid and turn the vent to sealing position. Set the Instant Pot to manual high pressure for 6 mins. Cook till done, then allow for a natural pressure release (NPR) of 6 mins before performing a quick release to let out remaining steam. Open the lid, stir in the Parmesan and baby spinach and let it wilt before serving.

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

 

⅓ cup extra-virgin olive oil, more as needed

12 anchovies, chopped

6 garlic cloves, minced

¼ tsp. red pepper flakes

1 cup good dried bread crumbs

Black pepper and kosher salt, as needed

1 pound spaghetti

2 egg yolks

1 T. Asian fish sauce (optional)

1 tsp. hot sauce, such as Tabasco, or to taste

½ cup roughly chopped parsley

Lemon wedges, for serving

 

In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty). In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 T. pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don’t want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

 

Fettuccine with White Truffle Butter and Mushrooms

Fettuccine with White Truffle Butter and Mushrooms

Fettuccine with White Truffle Butter and Mushrooms

 

Kosher salt and freshly ground black pepper

2 T. unsalted butter

1 T. good olive oil

12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick

1/2 cup heavy cream

3 ounces white truffle butter

8.82 ounces fresh fettuccine

3 T. chopped fresh chives, plus extra for garnish

1/4 cup freshly grated Parmesan, plus extra for garnish

 

Add 1 T. of salt to a large pot of water and bring it to a boil. Meanwhile, melt the butter and olive oil in a large (12-inch) sauté pan over medium-high heat. Add the mushrooms and sauté for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.  Transfer the mushrooms to a bowl and rinse out the pan. Pour the cream into the sauté pan and heat it over medium heat until it simmers. Add the truffle butter, 1 tsp. salt and 1/2 tsp. pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat. Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.

Bucatini all’Amatriciana (bucatini with bacon and tomato)

Bucatini all’Amatriciana (bucatini with bacon and tomato)

Bucatini all’Amatriciana (bucatini with bacon and tomato)

 

2 T. kosher salt

¼ cup extra-virgin olive oil

12 oz. thinly sliced guanciale, pancetta or high-quality bacon, coarsely chopped

1 large red onion, cut lengthwise in half and then into ¼-inch-thick half-moons

3 garlic cloves, sliced

1 ½ tsp. crushed red pepper

1 ½ cups tomato sauce

1 lb. uncooked bucatini pasta

Pecorino Romano cheese, freshly grated

 

Bring 6 quarts water to a boil in a large pot over high; add salt. While water comes to a boil, heat olive oil in 12-inch straight-sided skillet over medium-low. Add guanciale, onion, garlic and red pepper, and cook, stirring occasionally, until onion is softened and meat has rendered much of its fat, 15 to 20 minutes. Drain all but ¼ cup of fat from skillet. Add tomato sauce to skillet; increase heat to medium-high and bring to a boil. Reduce heat to medium-low, and simmer, stirring often, until slightly thickened, 6 to 7 minutes. While sauce simmers, add bucatini to boiling water, and cook until very firm, 1 minute less than package directions; drain.. Add pasta to sauce and toss to coat. Top with grated cheese.

Shrimp Fra Diavolo with Penne

Shrimp Fra Diavolo with Penne

Shrimp Fra Diavolo with Penne

 

1 box Penne

1 Pound Large Shrimp Peeled and Deveined

Salt to taste

1 tsp. Black Pepper Freshly Ground

1 tsp. Red Chilli Pepper Flakes

3 T. Olive Oil

1 Medium Onion Finely Chopped

28 Ounces Diced Tomatoes Canned, Reserve Liquid

1 Cup Dry White Wine

3 Cloves Garlic Chopped

1/2 tsp. Oregano Dried

1/4 Cup Fresh Italian Parsley

1/4 Cup Fresh Basil Chopped

 

Bring a large pot of salted water to a boil over high heat and toss the shrimp in a medium bowl with 1 tsp. each salt, pepper, and red pepper flakes, heat the oil over a medium-high flame in a large, heavy skillet Add the shrimp and sauté until just cooked through, about 2 minutes. Transfer the shrimp using a slotted spoon to a large plate and set aside. Add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes. Meanwhile, add the Penne to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.

Spaghetti with Green Tomato Pesto

Spaghetti with Green Tomato Pesto

Spaghetti with Green Tomato Pesto

 

1/4 cup fresh mint leaves

1/4 cup fresh basil leaves

1/4 cup Italian parsley leaves

1/4 cup arugula, washed and spun dry

5 green tomatoes, chopped

2 clove garlic, chopped

1/4 cup extra-virgin olive oil plus 2 T.

Salt and freshly ground black pepper

1 pound spaghetti

1/4 cup freshly grated Parmigiano-Reggiano, plus extra for garnish

 

Bring 6 quarts of water to a boil in a large pot and add 2 T. salt. Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 clove of garlic, Parmigiano and olive oil and pulse to form a chunky purée. Season aggressively with salt and pepper and set aside. In a sauté pan add 2 T. of olive oil. Add chopped tomatoes and garlic, cooking for 2-3 minutes. Add full ladle of pesto into pan. Cook the pasta in the boiling water until just al dente. Drain the pasta and add to pan with tomatoes and pesto. Add some of the pasta water and toss to coat. Top with sprinkle with the Parmigiano and serve immediately.

Sausage Tortellini Soup with Ramp Greens

Sausage Tortellini Soup with Ramp Greens

Sausage Tortellini Soup with Ramp Greens

 

8 C. Chicken Bone Broth

1 pack cheese tortellini cooked

2 links Italian Chicken Sausage sliced

1 medium carrot peeled & chopped

4+ C. Ramp Greens cleaned and chopped

 

In a medium/large pot, lightly sauté chicken sausage in a little fat until brown. Add broth, carrots, ramp greens and tortellini. Simmer to heat through. Season to taste with salt & pepper. Enjoy!

Pantry Pasta Spaghetti with Tuna and Lemon

Pantry Pasta Spaghetti with Tuna and Lemon

Pantry Pasta Spaghetti with Tuna and Lemon

 

Kosher salt

12 ounces spaghetti

1 (7-ounce) jar oil-packed tuna, drained

½ cup extra-virgin olive oil, plus more for serving

Grated zest and juice of 1 lemon (about 2 T. juice)

½ cup (packed) finely chopped fresh flat-leaf parsley leaves

¼ tsp. red pepper flakes

1 cup chopped black olives (optional)

 

Bring a large pot of very salty water to a boil and add the spaghetti. Cook until al dente. Meanwhile, crumble the tuna into medium pieces and put it in a large bowl. Add the olive oil, lemon zest and juice, parsley, 1½ tsp. salt, red pepper flakes, and olives (if using), and stir to combine. Reserve 1 cup of the pasta cooking water, then drain the spaghetti and add it to the bowl with the tuna. Toss well, adding a splash of pasta cooking water if the mixture looks dry. Taste the spaghetti and adjust the salt (be generous with it, especially if you aren’t using the olives). Divide the spaghetti among four bowls and serve with a little more olive oil drizzled on top.

Spiral Pasta Salad with Marjoram Vinaigrette

Spiral Pasta Salad with Marjoram Vinaigrette

Spiral Pasta Salad with Marjoram Vinaigrette

 

1 package (12 ounces) spiral pasta

3 plum tomatoes, seeded and chopped

1 medium green pepper, chopped

1 small onion, thinly sliced

1 can (2-1/4 ounces) sliced ripe olives, drained

 

3 T. white wine vinegar

2 T. honey

1 T. minced fresh marjoram or 1 tsp. dried marjoram

1-1/2 tsp. minced fresh basil or 1/2 tsp. dried basil

1 tsp. Dijon mustard

3/4 tsp. salt

1/8 tsp. pepper

1/2 cup olive oil

 

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine pasta, tomatoes, green pepper, onion and olives. In a small bowl, combine vinegar, honey, marjoram, basil, mustard, salt and pepper. Gradually whisk in oil. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving.

Rigatoni all’Amatriciana (rigatoni with bacon and tomato)

Rigatoni all’Amatriciana (rigatoni with bacon and tomato)

Rigatoni all’Amatriciana (rigatoni with bacon and tomato)

 

1 pound rigatoni

1/4 cup extra-virgin olive oil

1/4 pound thick-cut bacon, sliced crosswise 1/4 inch thick

1 medium red onion, halved and thinly sliced

1/4 cup tomato paste

2 tsp. crushed red pepper

1 1/4 cups strained tomatoes

1/2 cup freshly grated pecorino cheese, plus more for serving

1/2 cup chopped parsley, plus more for garnish

Salt

Pepper

 

In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserving 1 cup of the cooking water. Meanwhile, in a large saucepan, heat the olive oil. Add the bacon and onion and cook over moderately high heat, stirring occasionally, until the onion is softened and the bacon is browned, 5 to 7 minutes. Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute. Stir in the strained tomatoes and bring the sauce just to a simmer. Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the 1/2 cup each of cheese and parsley. Season the pasta with salt and black pepper and transfer to bowls. Garnish with chopped parsley and serve, passing more cheese at the table.

Instant Pot Spaghetti and Meat Sauce

Instant Pot Spaghetti and Meat Sauce

Instant Pot Spaghetti

1 Pound Lean Ground Beef, or Italian Sausage

½ Tsp. EACH Salt, Garlic Powder, Onion Powder, Italian Seasoning, or to taste

1 Pound Spaghetti Noodles

1 (24 Ounce) Jar Spaghetti Sauce

36 Ounces Water, 1 ½ Jars

1 (14.5 Ounce) Can Diced Tomatoes, or tomato sauce

 

Set the Instant Pot to sauté’ and add the ground beef.  Add the salt, garlic powder, onion powder, and Italian seasonings.  Cook the meat and seasonings, breaking the meat up until it’s completely browned.  Turn the Instant Pot off. Drain any excess grease from meat if necessary. Break the spaghetti in half and place on top of meat in the Instant Pot.  Pour over the spaghetti sauce, diced tomato, and water.  Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.   Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time.  When the time is up, use manual quick release to open the Instant Pot.  Stir the spaghetti well.  Serve immediately. NOTE:  This spaghetti may appear to be a little liquidy right after cooking.  Be sure to stir well to incorporate all of the liquid into the noodles before serving.

Instant Pot Lemon Caper Chicken with Egg Noodles

Instant Pot Lemon Caper Chicken with Egg Noodles

Instant Pot Lemon Caper Chicken with Egg Noodles

 

2 lb. egg noodles

2 T. freshly chopped rosemary

¼ freshly chopped basil

2 cups white wine

2 cups chicken stock

2 T. freshly squeezed lemon juice

5 T. cold butter, cut into T. pieces

2 chicken breasts, flattened to ¼ inch thick

½ cup capers

Salt and ground pepper to taste

Red bell pepper, optional

Lemon slice, optional

 

Place egg noodles, rosemary, basil, white wine, chicken stock, and lemon juice into the Instant Pot. Secure lid and pressure cook on high for 2 minutes. Allow steam to release naturally. When steam has released, remove lid and gently stir in butter 1 T. at a time.  Place chicken breasts on top of egg noodles and sprinkle with capers, and salt and pepper to taste. Secure lid and steam cook for 8 minutes allowing steam to release naturally. Remove chicken breast and set aside.  Divide egg noodles and sauce between four pasta plates.  Cut chicken breasts into 4 portions.  Serve on top with a sprinkle of freshly chopped bell pepper and lemon slice, if desired.

Instant Pot Creamy Chicken Spaghetti

Instant Pot Creamy Chicken Spaghetti

Instant Pot Creamy Chicken Spaghetti

 

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 medium red bell pepper, seeded and diced

½ medium yellow onion, diced

1 C. roughly chopped white mushrooms

1 T. extra-virgin olive oil

1½ tsp. garlic powder

1½ tsp. fine sea salt

½ tsp. ground black pepper

16 ounces gluten-free spaghetti

3 C. chicken broth or stock

1 C. sour cream

 

Preheat an electric pressure cooker using the SAUTÉ function. When the display panel reads HOT, add the chicken, bell pepper, onion, mushrooms, olive oil, garlic powder, sea salt, and black pepper. Using a wooden spoon, stir periodically and cook until the chicken browns on all sides and the onion begins to turn translucent, about 5 minutes. Break the spaghetti into thirds and place in the pot. Cover the pasta with the chicken broth, then place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Using the display panel, press the CANCEL button. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/− buttons until the display reads 6. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot. Stir in the sour cream and let sit for 5 minutes before serving.

Shiitake Mushroom Ramen To-Go

Shiitake Mushroom Ramen To-Go

Shiitake Mushroom Ramen To-Go

2 T. extra virgin olive oil

6 ounces shiitake mushrooms, sliced

4 T. chicken bouillon paste or broth base

1 T. low-sodium soy sauce

1 tsp. Asian-style hot sauce (such as Sriracha)

2 C. shredded carrots

5 green onions, white and green portion sliced

8 ounces Asian noodles, cooked according to package directions

1 C. diced cucumber

½ C. chopped, fresh cilantro

four 16-ounce wide-mouth jars with lids

¾ C. boiling water for each jar, when ready to serve

 

Heat olive oil in a medium skillet over medium-high heat. Add mushrooms and cook until browned and tender, 8 to 10 minutes. Stir bouillon paste, soy sauce and hot sauce in a small bowl. Spoon equal amount into bottom of each jar. Divide carrots in two portions. Sprinkle ¼ C. of carrots into each jar. Top with an equal amount of green onions and remaining carrots. Add mushrooms to jars and top with 2 ounces of noodles. Lastly, add ¼ C. of diced cucumber and 2 T. of cilantro. Store jars in the refrigerator for up to three days. When ready to serve, boil ¾ C. of water. Pour water into the jar. Stir well and enjoy.

Pepperoni Tortellini

Pepperoni Tortellini

Pepperoni Tortellini

 

2 tsp. olive oil

1 onion, sliced

1 red pepper, thinly sliced

3 to 4 cloves garlic, chopped

5-oz. pkg. sliced pepperoni, cut into strips

1-1/2 tsp. dried basil

1-1/2 tsp. dried oregano

1 tsp. Italian seasoning

1 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

8-oz. pkg. refrigerated 3-cheese tortellini pasta, cooked

Garnish: shaved Parmesan cheese, fresh basil

 

Heat oil in a skillet over medium heat. Sauté onion, red pepper and garlic until crisp-tender. Add remaining ingredients except pasta and garnish. Cook, stirring occasionally, for 5 minutes. Stir in pasta and cook until heated through. Garnish with Parmesan cheese and basil. Serves 4 to 6.

One Pot Lemony Chicken Sausage and Artichoke Orzo

One Pot Lemony Chicken Sausage and Artichoke Orzo

One Pot Lemony Chicken Sausage and Artichoke Orzo

As long as you can remember a simple formula, the possibilities for one-pot orzo dinners are endless. Cook one pound dry orzo pasta with four cups of water in a skillet or Dutch oven with your favorite combination of vegetable or protein mix-ins. The rice-shaped orzo pasta cooks quickly, making this the perfect solution for busy weeknights. Stir the pot frequently to keep the orzo from sticking to the bottom of the pan and to thicken the sauce with the pasta’s starches

 

12 ounces cooked Italian chicken sausage

1/2 small red onion

1 large lemon

4 cups water

1 pound dried orzo pasta

1 (12-ounce) jar marinated, quartered artichoke hearts

1 T. olive oil

2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

 

Cut 12 ounces chicken sausage into 1/2-inch thick rounds and thinly slice 1/2 small red onion. Place both in a 3 1/2-quart straight-sided skillet or Dutch oven. Finely grate the zest of 1 large lemon (reserve the zested lemon) into the skillet. Add 4 cups water, 1 pound dried orzo, 1 jar marinated artichoke hearts and its liquid, 1 T. olive oil, 2 tsp. kosher salt, and 1/4 tsp. black pepper. Bring to a boil over high heat. Boil, stirring frequently so the orzo doesn’t stick, until the orzo is al dente and the liquid has nearly evaporated, 8 to 10 minutes. Halve the lemon and squeeze the juice into the skillet. Gently stir before serving.

Sweet Apple Chicken Sausage Pasta

Sweet Apple Chicken Sausage Pasta

Sweet Apple Chicken Sausage Pasta

 

1 lb. gemelli or other short cut pasta

4 T. extra virgin olive oil

1 large shallot or 1 small onion, chopped

12oz Sweet-Apple Chicken Sausage, sliced

1 apple, peeled then chopped

4 cloves garlic, minced

pinch red chili pepper flakes

salt and pepper

15oz can Great Northern Beans, drained and rinsed

6oz baby spinach

1 cup chicken broth

1/3 cup freshly grated parmesan cheese

 

Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta cooking water then drain and set aside. Meanwhile, heat extra virgin olive oil in a very large skillet over medium-high heat. Add shallots and sausage then sauté until sausage is golden brown, about 3 minutes. Add apple, garlic, and red chili pepper flakes, season with salt and pepper, and then sauté until apple is tender, about 5 minutes. Add chicken broth, beans, and spinach then toss with tongs until spinach is wilted, about 1 minute. Pour sausage and apple mixture into pot with pasta then add parmesan cheese. Stir until combined, adding reserved pasta cooking water to reach desired consistency.

Chicken Marengo

Chicken Marengo

Chicken Marengo

 

Olive oil spray

1 cup penne or farfalle

½ tsp. olive oil

½ to ¾ pound chicken breasts or thighs

Sea salt and freshly ground black pepper

5 garlic cloves, quartered

6 ounces wild mushrooms, sliced

½ cup small green pimiento stuffed olives

1 cup fresh or frozen pearl onions

2 T. chopped fresh parsley

1 T. chopped fresh basil

5 to 6 leaves rainbow or Swiss chard, stemmed and chopped

14oz. can Diced Tomatoes

 

Preheat the oven to 450°F. Spray the inside and lid of a cast iron Dutch oven with olive oil. Pour the pasta, ⅓ cup water, and the olive oil into the pot, and stir to coat the noodles. Arrange the chicken on top and season with salt and pepper. Scatter the garlic on top of the chicken along with the mushrooms, olives, onions, parsley, and basil. Add the chard and pour the entire, undrained can of tomatoes evenly over everything. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.  Serve immediately.

Instant Pot Chicken Tortellini Soup

Instant Pot Chicken Tortellini Soup

Instant Pot Chicken Tortellini Soup

 

1 T. olive oil

1/2 large onion chopped

3 sticks celery chopped

3 medium carrots peeled & sliced

3 cloves garlic minced

3 dashes Italian seasoning

3 large chicken breasts (or use 6 thighs)

4 cups chicken broth or stock

2 cups water

2 generous cups refrigerated cheese tortellini

1/2 cup heavy cream (optional) or to taste

Salt & pepper to taste

 

Prep your ingredients. Add the olive oil, onion, and celery to your Instant Pot. Press the sauté button and cook for 5 minutes, stirring occasionally. Add in the carrots, garlic, Italian seasoning, chicken, chicken broth, and water. Close the lid and ensure the valve is on “sealing”. Cook on high pressure for 8 minutes.

Once the countdown has completed, let the pressure release naturally for 5 minutes, then carefully quick release the remaining pressure. Take the lid off the pressure cooker. Press the “sauté” button. Take the chicken out of the Instant Pot and add the tortellini in (also add the cream if using). Shred or cut up the chicken while the tortellini cooks (this should only take about 5 mins or so). Add the chicken back into the Instant Pot and then season the soup with salt & pepper as needed. I added some fresh parsley too (optional).

Warm Pasta Salad with Turkey Sausage

Warm Pasta Salad with Turkey Sausage

Warm Pasta Salad with Turkey Sausage

 

3 T. olive oil

1 cup sliced cremini mushrooms

1 pound spicy turkey sausage, casings removed

3 garlic cloves, minced pinch of dried

red pepper flakes

1 cup canned cannellini beans, drained and rinsed

1 large bunch escarole, rinsed and coarsely chopped (about 5 cups)

1 pound farfalle pasta

1 tsp. kosher salt, plus more to taste

1⁄2 tsp. freshly ground black pepper

1⁄4 cup freshly grated Parmesan cheese

 

Bring a large pot of salted water to a boil over high heat. In a large, heavy skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until golden around the edges, about 3 minutes. Remove the mushrooms from the pan and set aside. Add the sausage to the same skillet and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Return the mushrooms to the pan. Add the garlic and red pepper flakes and sauté for 1 minute. Add the beans and stir to combine. Add the escarole, cover the pan, and let simmer over low heat until the escarole wilts, about 8 more minutes. Meanwhile, add the pasta to the boiling salted water and cook, stirring occasionally, until tender but still fi rm to the bite, about 8 minutes. Drain pasta, reserving 1 cup of the cooking liquid. Transfer the cooked pasta to a large serving bowl. Add the spicy sausage mixture, salt, and pepper and stir to combine. Add enough reserved pasta cooking liquid, 1⁄4 cup at a time, to moisten. Season with more salt and pepper, to taste. Add the Parmesan cheese, toss gently, and serve.

Salami & Pasta Salad

Salami & Pasta Salad

Salami & Pasta Salad (instant pot)

 

4 cups elbow macaroni

8 cups water

4 large eggs, hard-boiled

8 oz. salami, thinly sliced

1 small cucumber, peeled, cut in half and sliced

2 cups chopped arugula

2 cups spinach

â…“ cup diced red onion

10 large stuffed green olives, sliced in half

¼ cup extra-virgin olive oil

Salt and pepper to taste

1 lemon, cut into wedges

½ cup shredded Parmesan cheese

 

Add elbow macaroni and 8 cups water to the Instant Pot. Secure lid and pressure cook on low for 8 minutes. Let steam release naturally. Strain and rinse pasta until cool.  Peel and slice each egg in half and set aside.  Using a large bowl, add cooled macaroni, salami, cucumber, arugula, spinach, red onion, and sliced green olives. Drizzle with ¼ cup extra-virgin olive oil; add salt and pepper to taste. Gently mix together. Divide between four dinner plates. Arrange hard-boiled egg halves and lemon wedges on plates. Sprinkle with Parmesan cheese.

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

 

Kosher salt

12 ounces penne pasta

1 cup panko breadcrumbs

1 cup grated Parmesan cheese divided

4 T. olive oil divided

1/2 tsp. garlic powder

1/4 tsp. Italian seasoning

3/4 tsp. freshly ground black pepper divided

1 bunch curly kale ribs and stems removed, leaves torn into bite-size pieces

1 pint cherry tomatoes halved

1 cup sour cream or crème fraiche

1 T. Dijon mustard

4 cups shredded rotisserie chicken

1 1/2 cups shredded mozzarella cheese divided

 

Set a rack in the top third of the oven and preheat to 450 degrees F. Bring a pot of salty water to a boil and add the pasta. Cook the pasta until al dente. Meanwhile, mix the panko, ¼ cup of the Parmesan cheese, 2 T. of the olive oil, garlic powder, Italian seasoning, ¼ tsp. black pepper, and ¼ tsp. salt in a medium bowl and set aside. Toss the kale and tomatoes with ½ tsp. salt and the remaining 2 T. olive oil on a rimmed baking sheet. Reserve ½ cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot along with the sour cream, Dijon mustard, 1 tsp. salt, ¼ cup pasta water, and the remaining ¾ cup Parmesan cheese and ½ tsp. black pepper; stir until smooth. Stir in the shredded chicken and 1 cup of the mozzarella, adding more pasta water to keep everything mixable if needed, until well combined. (You can add additional aromatics and seasoning at this point to pump up the flavor.  Garlic powder, roasted red bell peppers, red pepper flakes, scallions or chives, etc.).  Transfer the mixture to the baking sheet with the kale and tomatoes. Toss to combine and spread everything in an even layer on the baking sheet. Top with the panko mixture and the remaining ½ cup mozzarella cheese. Place the pan in the oven and roast the pasta until the cheese is melted and the top is lightly browned, about 5 to 7 minutes. Serve warm.

Orzo with Ham & Buttered Peas

Orzo with Ham & Buttered Peas

Orzo with Ham & Buttered Peas

 

½ C. Orzo

½ C. Frozen Peas

1 T. EVOO

2 T. Butter

1 T. minced Shallot

2 oz. Deli Ham, cut into strips

¼ C. grated Parmesan Cheese

Salt & Pepper

 

Bring small saucepan of water to boil over high heat.  Add the orzo and cook until al dente, about 9 minutes, adding the peas during the last 3 minutes of cooking.  Drain in sieve and transfer to bowl.  Add oil and stir to coat. Add the butter to the saucepan and melt over medium heat. Add the shallot and ham and cook until the shallot is soft and translucent, about 2 minutes. Return the orzo and peas to the pan and stir in the cheese. Season to taste with salt and pepper. (Pack hot into insulated, vacuum-sealed lunch containers.)

Clams Steamed in Wine with Parmesan Drizzle

Clams Steamed in Wine with Parmesan Drizzle

Clams Steamed in Wine with Parmesan Drizzle

 

5 lb. cherystone clams

1/2 cup cornmeal

 

For Parmesan Drizzle:

4 T. butter

4 ounces cream cheese

1 T. flour

1/2 cup milk

1/2 cup half and half

1/3 cup parmesan cheese

salt

 

For Clams:

3 T. butter

2 T. olive oil

1/2 vadalia onion, diced

4 cloves garlic, diced

1 cup white wine

pepper

1/4 cup fresh parsley, chopped

1 large plum tomato, diced

red pepper flakes

 

8 ounces thin spaghetti, cooked and drained

 

 

Fill a large bowl with cold water. Add clams and cornmeal and let soak for about 30 minutes.

 

For Parmesan Drizzle: Melt butter in a saucepan. Add cream cheese and let melt for a couple minutes. Whisk to combine. This will take a few whisks around the pot. Add flour, milk, and half and half. Whisk to combine. Stir in Parmesan cheese and season with salt. Cook until slightly thickened. Keep warm.

 

Drain clams and rinse off any cornmeal. Set aside. Heat a large pot to medium high. Add butter and olive oil and melt. Add onions and saute for 5 minutes. Add garlic and saute 1 minute. Deglaze pot with wine. Add clams and reduce heat to medium. Cook clams for 8 – 12 minutes or until all shells are open. Pour clams and any liquid into a large serving bowl and top with diced tomatoes, parsley, and a sprinkle of red pepper flakes.

 

To serve, place some of the pasta in a shallow bowl. Top with about a dozen clams and the Parmesan Drizzle.

Baked Orecchiette with Fennel and Sausage

Baked Orecchiette with Fennel and Sausage

Baked Orecchiette with Fennel and Sausage

 

1 lb orecchiette (or rigatoni)

1 fennel bulb (OR 1 1/2 tsp. ground fennel seed)

2 T. extra-virgin olive oil

1 pound mild Italian sausage, ground

1 small onion, diced

1 tsp. sugar

1 T. red wine vinegar

1 C. of your favorite tomato sauce (I love Rao’s marinara or tomato basil)

1 1/2 C. heavy cream

2 C. shredded fontina cheese

1/4 C. grated Parmigiano-Reggiano cheese

 

Preheat an oven to 425°F (220°C). Lightly oil a 9-by-13-inch (24-by-33-cm) baking dish. Bring a pot of water to a boil over high heat. When the water is boiling, season generously with salt (you want to make it “salty like the sea” which means you should add about 1/4 C.). Add the pasta and cook 3 minutes less than the cook time on the package. Because you’re going to finish this off in the oven, you want to undercook the pasta just a bit, so it retains a bit of a bite and doesn’t get mushy. Drain and place back in the same pot you cooked it. Add about a T. of butter. Remove and discard the stalks and core from the fennel bulb and dice the bulb. In a large sauté pan, over medium heat, heat 1 T. of the olive oil. If you’re using ground fennel seed, add it with the sausage right away. Add the sausage and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the fennel to sausage and cook, stirring, until tender, 4 to 5 minutes. Add sausage and fennel to the pot with the pasta. Add the remaining 1 Tbs. olive oil to the same sauté pan and then add the onions and pinch each of salt and pepper. Cook, stirring occasionally, until the onions are tender and translucent, about 3 to 4 minutes. Add the sugar and vinegar and cook until the vinegar has reduced, about 1 to 2 minutes. Add the tomato sauce and cream and simmer, stirring, until lightly thickened, 4 to 5 minutes. Transfer to the pot with the pasta, add the fontina and stir well. Transfer the pasta mixture to the prepared dish and top with the Parmigiano-Reggiano. Bake until the top is golden brown and the sauce is bubbling around the sides, 10 to 15 minutes. Serve directly from the dish. NOTES: To save some time, start boiling the water first. While you’re waiting for the water to boil, start cooking the sausage and fennel. By the time the sausage and fennel is finished, the water should have boiled, and while the pasta is cooking, chop the onion and mix the sugar and vinegar in a small dish. Now it will be time to add the sausage/fennel to the pasta. Give it a stir. Next step is to cook the onion and get the tomato cream sauce cooking. While the sauce is simmering, grate the fontina on a piece of parchment paper (makes cleanup SUPER easy!), and the Parmesan (on a separate piece of parchment).

Skillet Bowtie Lasagna

Skillet Bowtie Lasagna

Skillet Bowtie Lasagna

 

1 lb. ground beef

1 onion, chopped

1 clove garlic, chopped

14-1/2 oz. can diced tomatoes

1-1/2 c. water

6-oz. can tomato paste

1 T. dried parsley

2 t. dried oregano

1 t. salt

2-1/2 c. bowtie pasta, uncooked

3/4 c. small-curd cottage cheese

1/4 c. grated Parmesan cheese

 

In a large skillet over medium heat, brown beef, onion and garlic; drain. Add tomatoes with juice, water, tomato paste and seasonings; mix well. Stir in pasta; bring to a boil. Reduce heat, cover and simmer for 20 to 25 minutes, until pasta is tender, stirring once. Combine cheeses; drop by rounded tablespoonfuls onto pasta mixture. Cover and cook for 5 minutes. Serves 4.

Leek Top Cacio e Pepe

Leek Top Cacio e Pepe

Leek Top Cacio e Pepe

1 leek top, split in half (see here) and cut into 6-inch lengths

6 ounces bucatini or spaghetti

3 T. extra virgin olive oil

2 tsp. freshly ground black pepper

1 C. grated Grana Padano or Parmigiano Reggiano cheese

 

Fill a large pot with salted water (use 2 or 3 three-finger pinches of salt – it should taste like the sea) and bring it to a boil over medium-high heat. Meanwhile, stack a couple of leek lengths on top of one another and make narrow cuts down the length of them, like you’re turning them into linguini. Once you get the hang of this, you can make your stack a little higher. Don’t stress out about it too much; they won’t all look perfect – it’s fine. When the water is boiling, add the pasta and give it a stir. Take note of the instructions on the package; you’ll be subtracting 2 minutes from the cooking time. One minute before the pasta is done (so 3 minutes before the time on the package), add the shredded leek tops. Drain the pasta and leek tops, reserving 1 C. of the cooking water. Return the empty pot to the same burner and turn the heat to medium. Add the olive oil and pepper to the pot; let it sit until it smells fragrant, 30 seconds to 1 minute. Add the drained pasta and leek tops to the pot, and using tongs, toss everything around to coat. Add ¼ C. of the reserved pasta water to the pot, sprinkle on about half of the cheese (you’ll end up with cheese clumps if you dump it all in one pile), and, using the tongs, toss to coat and melt the cheese. Repeat this step with another ¼ C. pasta water and the rest of the cheese. You should now have a silky sauce coating all of the pasta and leek tops (the tops might require a little more tong action to distribute them evenly). If not, add a little more pasta water and toss everything again, then serve and eat immediately.

Asian Hot Pot of Bison Tenderloin and Homemade Udon Noodles

Asian Hot Pot of Bison Tenderloin and Homemade Udon Noodles

Asian Hot Pot of Bison Tenderloin and Homemade Udon Noodles

3 C. All Purpose Flour

1 T. Salt

1 cup Water

 

4 oz White Miso

32 oz Beef Broth

1 cup rehydrated mushrooms

1 tsp. grated fresh ginger

1 stalk lemon grass (bruised and chopped)

2 cloves fresh garlic (crushed)

1 bunch Cilantro stems, chopped

 

2 tsp. Fish sauce

4 T. soy sauce

2 T. rice wine vinegar.

2 T. mirin

1 tsp. sriracha

 

Pickled Diakon

Thin Sliced Jalapeno

Cleaned Cilantro Leaves

Chives or Green Onions

Thin Sliced Avocado

Poached Quail Egg

Cooked Bison Tenderloin Strips

 

Incorporate flour, salt and water; mix well, Kneed for 5 minutes, add to rolling salted water, cook until tender. Immediately ice bath once they are complete.

 

Thinly slice 2 lb. bison tenderloin and marinate in 16oz water, 1 T. Chili Oil, 2 T. Soy Sauce, 2 Garlic Cloves.

 

Bring ingredients (white miso to garlic) to a full simmer, add cilantro, re-season. And continue to simmer for 15 minutes. Add ingredients (fish sauce to sriracha) to broth, one at t time, stirring between. While stock is simmering, adjust seasoning.  Quickly stir fry bison to desired doneness.  Begin to add the ingredients to the soup – 2 ounces of Udon Noodles, 3 ounces of broth, 3 slices of avocado, 3 slices of jalapeno. 1 poached quail egg, 2 slices of pickled diakon, a few sprigs of cilantro, and a sprinkle of scallion. Make sure you add 2 ounces of Fully cooked Sliced Bison tenderloin to finish your Asian Hot Pot.

Pantry Pasta Spaghetti with White Beans, Harissa, and Dill

Pantry Pasta Spaghetti with White Beans, Harissa, and Dill

Pantry Pasta Spaghetti with White Beans, Harissa, and Dill

 

Kosher salt

12 ounces spaghetti

4 T. unsalted butter

1 shallot, thinly sliced

2 tsp. harissa paste

1 (15-ounce) can cannellini beans, rinsed and drained

½ cup (packed) chopped fresh dill or other tender herb, such as flat-leaf parsley or mint, plus more for garnish

Freshly grated Parmesan, for serving (optional)

 

Bring a large pot of very salty water to a boil and add the spaghetti. Cook until just shy of al dente (you’ll finish cooking the pasta in a skillet). Meanwhile, in a large skillet set over medium-low heat, melt the butter. Add the shallot and cook, stirring frequently, until soft and golden, 5 to 6 minutes. (Resist any temptation to raise the heat, or the butter might burn.) Turn off the heat and stir in the harissa and beans. Reserve 2 cups of the pasta cooking water, then drain the spaghetti. Add the drained spaghetti to the skillet, along with the herbs, 2 tsp. kosher salt, and 1 cup of the reserved pasta water, and cook over medium heat, stirring the spaghetti almost constantly, until a silky sauce coats the noodles. If the skillet ever looks dry, add more of the reserved pasta cooking water, 1 T. at a time. Taste the spaghetti and add more salt if needed (depending on how salty your pasta water was, you could need up to a tsp. more). Serve the pasta in shallow bowls topped with more herbs and, if you’re using it, the Parm.

Fusilli with Lemony Kale, Toasted Sunflower Seeds and Feta

Fusilli with Lemony Kale, Toasted Sunflower Seeds and Feta

Fusilli with Lemony Kale, Toasted Sunflower Seeds and Feta

 

1 pound kale (1 large bunch, I use Lacinato Kale)

Juice from 2 lemons

4 garlic cloves, minced

½ cup toasted sunflower seeds

4 T. extra-virgin olive oil

½ tsp salt

¼ tsp crushed red pepper flakes

½ cup feta cheese (I used sheep’s milk feta)

Fresh basil leaves, torn

1 pound dry fusilli or penne pasta (I used a bit of both)

 

Cook pasta according to package directions. While your pasta is cooking, strip the kale from the stalks, rinse well in cool water, and dry well.   Slice kale into small pieces and place in large, shallow serving bowl. Pour the lemon juice and olive oil over the kale.  Massage this into the kale by rubbing between your fingers; I use food grade, gloved hands for this so the lemon won’t hurt my hands! It will take about 5 minutes to get the kale soft; it will look much darker and very shiny in color when you are finished. Add the minced garlic, crushed red pepper flakes and feta cheese to the kale, toss lightly and season with salt and pepper. Add the cooked, drained pasta to the kale mixture.  The pasta should still be hot when you add it to the kale mixture.  Sprinkle with the toasted sunflower seeds and some fresh torn basil leaves, and serve.

Instant Pot Creamy Shells and Beef

Instant Pot Creamy Shells and Beef

Instant Pot Creamy Shells and Beef

1 T. olive oil

1 small yellow onion, chopped

1-pound lean ground beef

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 T. Italian seasoning

1 teaspoon garlic powder

1 1-pound box medium shell pasta

1 24-ounce jar marinara sauce

3 C. water

1 1/2 C. heavy cream

1 C. shredded Parmesan cheese

 

Turn Instant Pot to sauté setting and wait for the display to turn to HOT. Add olive oil and onions and cook until slightly soft. Add ground beef, break up with spatula, and cook until no longer pink, stirring frequently to make sure it doesn’t stick to pot Season with sea salt, pepper, Italian seasoning and garlic powder, and  hit CANCEL. Add shells over ground beef, then add the marinara sauce and water. Do not stir but press lightly with spoon to ensure pasta is completely covered with sauce and water. Place lid on Instant Pot, close, and make sure vent is set to SEALING position. Hit PRESSURE COOK for 5 minutes, or half the cooking time on the box of pasta. When pressure cooking is done, do a quick release, then remove lid and hit CANCEL to turn cooker off. Stir in heavy cream and Parmesan cheese and serve.

Fresh Pasta with Lemon Cream

Fresh Pasta with Lemon Cream

Fresh Pasta with Lemon Cream

15 oz. low fat ricotta cheese

dash salt

1 tsp. grated lemon rind

1 tsp. nutmeg (I used only 1/2 tsp)

4 C. cooked pasta

 

Empty ricotta into blender or food processor, using the steel blade. Add salt. Process until all graininess disappears and ricotta has the texture of thick whipped cream. Flavor the mixture with lemon peel and nutmeg. Store in refrigerator. Drain the hot cooked pasta, then immediately return it to the saucepan it was cooked in.  Add the whipped ricotta. Toss until pasta is well coated with sauce. Can garnish with parmesan, fresh parsley or a few thin slices of pitted black olives

Cheesy Baked Tortellini

Cheesy Baked Tortellini

Cheesy Baked Tortellini

Olive Oil

2 C. marinara sauce

1/3 C. mascarpone cheese

1/4 C. chopped fresh Italian parsley

2 tsp. chopped fresh thyme

1 lb purchased cheese tortellini

2 oz thinly sliced smoked mozzarella

1/4 C. parmesan

 

Preheat oven to 350 degrees. Lightly oil an 8×8 inch baking dish.

Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling, salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

LTS Crunchy Asian Noodle Salad with Peanut Dressing

LTS Crunchy Asian Noodle Salad with Peanut Dressing

LTS Crunchy Asian Noodle Salad with Peanut Dressing

This tangle of noodles with a peanut dressing upgrade tastes great. If you like more heat, add another 1/4 tsp. red pepper flakes. If you don’t like heat, leave it out.

 

1/2 C. peanut butter

3 T. tamari or other soy sauce

2 T. rice wine vinegar

1/2 tsp. light brown sugar

1/4 tsp. red pepper flakes, or to taste

1/8 tsp. garlic powder

1/2 C. water

8 oz. rice vermicelli or ramen noodles

1 T. toasted sesame oil

1 (8-oz.) can Carrots, drained (You can use a shredded fresh carrot if you have some in your root cellar)

1 (8-oz.) can Straw Mushrooms, drained (sub 2/3 C. peas, if they are available)

1 (8-oz.) can water chestnuts, drained

1/4 C. dry-roasted peanuts

 

In a bowl, combine the peanut butter, tamari, vinegar, red pepper flakes, and garlic powder, stirring to blend well. Add the water, stirring until smooth. Set aside. Soak the noodles in enough boiling water to cover until softened (if using rice noodles), otherwise cook according to package directions.. Drain and transfer to a large bowl. Toss with sesame oil to coat. Add the carrots, mushrooms, water chestnuts, and peanuts to the bowl with the noodles. Add the reserved peanut sauce, tossing gently to combine.