Pasta with Pesto Cream Sauce

This recipe took approximately 15 minutes to make.  It was delicious, and, therefore, I love it.

Pesto (or use 4 ounces store-bought pesto)
3/4 cups Fresh Basil Leaves
1/2 cup Grated Parmesan Cheese
3 Tablespoons Pine Nuts
2 cloves Garlic, Peeled
Salt And Pepper, to taste
1/3 cup Extra Virgin Olive Oil

1/2 cup Heavy Cream
2 Tablespoons Butter
1/4 cup Grated Parmesan (additional)
12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
2 whole Tomatoes, Diced

Cook pasta until al dente.

Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.

Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

Original source: http://thepioneerwoman.com

Pappardelle with Baby Spinach, Herbs, and Ricotta

Here's a light, vegetarian pasta dish for Lent! Tom said it was delicious - even though it has parsley, which he strongly dislikes.

8 ounces uncooked pappardelle (I used fettuccine)
1 tablespoon kosher salt
1/3 cup whole-milk ricotta cheese
3 cups baby spinach leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
3 tablespoons grated fresh pecorino Romano cheese
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Cook pasta with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain in a colander over a bowl, and reserve 1 cup cooking liquid.

Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.

Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed.

Original source: Cooking Light

Cowboy Spaghetti

I love recipes that offer us variety at dinnertime. These days, I make almost every meal we eat, and so I am thrilled to find a new recipe that is different from our usual fare. This recipe fits the bill. Also, it's a Rachel Ray recipe, and you can't go wrong with her food!

1 pound spaghetti
Salt
1 T olive oil
3 slices smoky bacon, chopped
1 pound ground sirloin
1 onion, chopped
4 cloves garlic
Ground black pepper
2 t hot sauce (I was a wimp and only used 1 t, and it wasn't enough)
1 T Worcestershire sauce
1/2 c beer
1 (14-ounce) can, chopped or crushed fire roasted tomatoes
1 (8-ounces) can, tomato sauce
8 oz sharp Cheddar
4 scallions, chopped

Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.

Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.

Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon.

Original source: Rachel Ray

BBQ Chicken-Crusted Smoked Macaroni and Cheese

This is to die for... really - it's not very good for you. But - it tastes awesome!

1/2 lb cellentani (use any pasta of choice)
2.5 T butter
2.5 T flour
1/4 t salt
1/4 t fresh cracked black pepper
2 c milk, I used 2%
2.5 c shredded smoked cheddar cheese
1 c shredded BBQ Chicken - stay tuned for a recipe
1/2 c shredded smoked cheddar cheese

Preheat oven to 350 degrees F. Cook pasta according to package directions; drain and set aside.

Melt butter into a large dutch oven or pot over medium heat. Whisk in flour, salt and pepper; cook for 1 minute stirring. Slowly whisk in milk until smooth. Increase heat to medium high, stir continuously until liquid thickens and comes to a low boil. Reduce heat to low and stir in cheddar cheese until smooth then add cooked pasta. Pour mixture into a square baking dish then top evenly with BBQ chicken. Sprinkle with additional cheddar cheese and bake for 25-30 minutes or until hot and bubbly.

Let cool for 5-10 minutes and serve.

Original recipe: http://www.picky-palate.com/

Lazy, Lazy Girl Lasagna

I call this Lazy, Lazy Girl Lasagna because Lazy Girl Lasanga is when I use no bake lasagna noodles. This recipe takes it to a whole new level of lazy.

1 lb penne pasta
1 lb ground beef
1 jar tomato sauce
1 15-0z ricotta cheese
2 c + 1/2 c mozzarella cheese
1 c parmesan cheese

Boil noodles according to package directions. Brown and drain ground beef. Combine noodles, beef, and tomato sauce. In a separate bowl, combine cheeses. In a 9 x 13 pan, place 1/3 of the noodle mixture. Cover in cheese mixture. Repeat. Top off with remaining noodles and sprinkle with mozzarella cheese. Bake in oven at 350 for 25 minutes.

Penne a la Vodka with Shrimp and Chicken

Serves 6

3/4 pound penne
olive oil
salt
pepper
1 pound chicken tenders, cut in bite-sized pieces
1 can (28 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
3 tablespoons olive oil
6 garlic cloves, peeled and crushed
dash of red pepper flakes
1/4 cup vodka1 pound medium shrimp, peeled
1/2 cup light cream
1 tablespoon butter
3/4 cup grated Parmesan cheese, plus additional for serving

Bring a large pot of water to a boil over high heat and add the penne and cook for 9 - 11 minutes. Drain and set aside.

Meanwhile preheat the oven to 400 degrees. Place the chicken on a rimmed baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake for 10 - 15 minutes or until just cooked through. Remove from oven and set aside.

While the penne and the chicken are cooking, heat the 3 tablespoons of olive oil in a large pot over medium heat. Add the garlic and cook, stirring occasionally, until the garlic is lightly browned, about 3 minutes. Add the both cans of tomatoes and bring sauce to a boil. Season with salt and the red pepper flakes. Boil for 2 - 3 minutes. Pour in the vodka and simmer for about 5 minutes. With a slotted spoon, take out the garlic and add the shrimp. Continue cooking the sauce until the shrimp are just cooked through, about 3 - 5 minutes.

Add the cream, butter and chicken and stir to combine. Place the pasta in a large serving dish and add the sauce and the Parmesan cheese. Stir to combine and add more salt and red pepper flakes if desired. Serve with additional Parmesan cheese.

Macaroni and Cheese

This is my all-time favorite macaroni and cheese recipe. Yummy!

1 1/2 c elbow macaroni
Nonstick cooking spray
1 T olive oil
1 T flour
1/2 c nonfat milk
1/2 c cauliflower or butternut squash puree
1 1/2 c reduced fat shredded cheddar cheese
4 oz reduced-fat or nonfat cream cheese
1/2 t salt
1/8 t paprika
1/8 t pepper

Cook pasta according to package directions. Drain.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add then oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

Add the milk and cook, stirring every now and then, until the mixture begin to thicken, 3-4 minutes. Add the vegetable puree, cheddar, cream cheese, and seasonings Stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Original Source: Deceptively Delicious by Jessica Seinfeld

Garlicky Spaghetti

8 ounces uncooked spaghetti
3/4 teaspoon kosher salt, divided
3 tablespoons extra-virgin olive oil
2 tablespoons minced fresh garlic
1/2 teaspoon crushed red pepper
2 cups grape tomatoes, halved
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
5 ounces arugula leaves
2 tablespoons fresh lemon juice
1/2 cup (2 ounces) grated Parmesan cheese

Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup pasta water. Place pasta in a small bowl. Add 1/4 teaspoon salt, tossing gently. Set aside, and keep warm.

Return pan to medium heat. Add oil, garlic, and pepper; cook 2 minutes or until garlic is lightly browned, stirring occasionally. Stir in remaining 1/2 teaspoon salt, tomatoes, and beans; cook 2 minutes. Add pasta; cook 4 minutes, stirring frequently. Add reserved pasta water and arugula, tossing gently to combine. Remove from heat. Stir in lemon juice and cheese. Serve immediately.

Original Source: Cooking Light

Lemon Spaghetti

Oh my gosh - this recipe should win some sort of award: it's easy to make, cooks up in minutes, and tastes good too! What more could you ask for? This one is definitely going in the usual rotation.

6 oz spaghetti
1/2 t lemon zest
1/8 c lemon juice
1/8 c olive oil
pinch crushed red pepper flakes
parsley
Parmesan cheese

Cook the spaghetti as directed.

Combine next four ingredients (through pepper flakes) - whisk to mix.

Drizzle sauce over cooked spaghetti. Top with parsley and Parmesan cheese.

Original Source: Cooking Light

Spicy Chicken and Avocado Pasta

This is one of our favorite meals - because it tastes good and is quick and easy to make.

Feeds: 2-4 people

1/4 c olive oil
2 T white vinegar
4 t roasted herb and garlic McCormick grill mates seasoning
2 chicken breasts
1/2 box linguine
1 can zesty tomatoes with jalapenos
Jalapeno jack cheese
1 Avocado

Combine first three ingredients. Place chicken breasts in a Ziploc bag and add marinade. Marinate chicken for 30 minutes.

Grill chicken or bake in oven (on a broiler pan) for 30 minutes at 375 degrees.

Boil water and add linguine. Cook 10 minutes. Drain. Add tomatoes to linguine.

Chop cooked chicken. Divide linguine, chicken, grated cheese, and avocado among plates.

Pasta with Zucchini and Toasted Almonds

We substituted whole grain penne pasta for the linguine in this recipe. Sometimes, I feel like I can't mix the vegetables and other ingredients into linguine as well as I can into other shorter pastas. Anyway, this was a nice, light summer dinner.

2 cups cherry tomatoes, halved
2 tablespoons minced shallots
1 teaspoon minced fresh thyme
2 teaspoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
5 teaspoons extra-virgin olive oil, divided
1 (9-ounce) package refrigerated linguine
1 1/2 teaspoons bottled minced garlic
3 cups chopped zucchini (about 1 pound)
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh mint, divided
1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
3 tablespoons sliced almonds, toasted

Preparation
Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.

Cook pasta according to package directions, omitting salt and fat. Drain well.

Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture.

Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.


Original source: Cooking Light