Tag Archives | pasta

Wild Mushroom Pastitsio

Yield: 6 servings I served this comforting vegetarian casserole with a mixed green salad and these Savory Goat Cheese Toasts. Ingredients: 4 teaspoons olive oil, divided 1 medium onion, chopped 2 teaspoons minced garlic 2 (8-ounce) packages crimini mushrooms, sliced 1 teaspoon oregano 1/8 teaspoon ground nutmeg 1 8-ounce can tomato sauce 2 eggs 3 tablespoons chopped fresh parsley […]

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Pesto Genovese

Yield: 4-6 servings If all you want is pesto sauce, simply follow Step 2. Leftover pesto may be frozen in an ice cube tray for later use. Ingredients: 40 grams basil leaves (about 2-3 bunches) 40 grams pine nuts 100 grams Parmesan cheese, grated 2 cloves garlic 3/4 cup olive oil salt to taste 1 pound […]

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Thai Coconut Chicken and Noodles

Yield: 4 servings This dish is great for a weeknight – simple, saucy and delicious. Enjoy! Ingredients: 10 ounces udon or soba noodles 2 teaspoons grape seed oil 2 tablespoons minced garlic 1/4 cup minced shallots 12 ounces boneless, skinless chicken breasts, thinly sliced cross-wise 1 1/2 tablespoons Thai red curry paste 1 14-ounce can […]

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Pasta with White Beans, Greens and Lemon

Yield: 6 servings I substituted whole wheat penne pasta for the orecchiette because I prefer whole wheat pasta and that’s what I had on-hand. Ingredients: 1 pound uncooked orecchiette (“little ears” pasta) 2 tablespoons extravirgin olive oil Cooking spray 3 garlic cloves, minced 3/4 cup chopped sun-dried tomatoes, packed without oil 1/4 teaspoon crushed red pepper 1 (15-ounce) can cannellini beans, […]

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Beef Bolognese

Yield: Serves 8-10 This is a great dish to have sitting on the stove some Saturday or Sunday afternoon when puttering around the house. It’s the first thing I cooked in my new kitchen. Serve it with al dente pasta, preferably pappardelle, and grated Parmesan. Stir the pasta and sauce together to coat the noodles […]

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peppery pasta from cookinglight.com

Peppery Pasta with Arugula and Shrimp

Yield: 4 servings Fresh lemon juice, minced shallots, and a little Romano cheese go a long way towards adding nice flavor to this dish. Substitute fresh baby spinach for the arugula or Parmesan for the Romano – it’s all good! Ingredients: 1 tablespoon minced fresh garlic, divided 1 1/4  teaspoons black pepper, divided 1/2  teaspoon salt, divided […]

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Turkey Meatballs with Pesto

Yield: 2 servings (about 8 meatballs) These tasty meatballs come together quickly; I consider this week-night material. The pesto packs such a flavor punch, you won’t miss the fat typically found in the beef version. I doubled everything in this recipe but used just one egg (or rather, flax meal/water substitute for a dairy-free version). It worked just fine. If […]

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Sesame Noodle Salad

Yield: 4 servings This is a great side salad for chicken or fish, or toss in some shrimp, and call it a complete meal. Ingredients 1/4 cup honey 1/4 cup soy sauce 4 teaspoons sesame oil 1 pound soba noodles, cooked until tender (sub: whole wheat spaghetti or udon noodles) 1/2 cup green onions, thinly sliced […]

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No-Cook Pasta Sauce

Yield: 6-8 servings This recipe feeds a crew. Even when I don’t have a crew to feed, I often make the whole recipe, because this makes for a delicious cold pasta salad. Ingredients: 8 cups tomato (about 5 large), chopped 1/2 cup fresh basil, chopped 2-4 cloves of garlic, minced 1 cup kalamata olives, chopped 3/4 cup feta cheese, […]

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