Ingredients:
16 oz pkg of Penne Pasta
2 TBSP Butter
1/2 cup chopped red onion
2-3 cloves of garlic, minced
1 lb boneless/skinless chicken breast, cut into bite size cubes (I often use less)
14 oz can artichoke hearts in water/brine
14/16 oz can Italian Diced tomatoes (I use no salt added)
1/2 cup crumbled feta (I use a different flavored feta each time)
2 TBSP chopped fresh, flat leaf parsley (which can be left out if you don't have it)
2 TSBP Lemon Juice
1 tsp dried oregano
salt to taste (I never use it!)
ground black pepper to taste
Directions:
In a large pot with boiling salted water, cook penne pasta until al denta. Drain.
Meanwhile, in a large skillet over medium-high heat, melt butter. Add onions and garlic. Cook ~ 2 minutes. Add cubed chicken and continue cooking, stirring occasionally until golden brown (about 5-6 minutes).
Reduce heat to medium low. Drain and chop artichoke hearts. Add artichokes, diced tomatoes (juice, too), feta cheese, parsley, lemon juice and dried oregano. Cook until bubbly, and sauce has reduce a little bit (it will not be very saucey, like a marinara).
Add penne to skillet and let heat all together. Serve topped with crumbled feta or parmesan if you prefer.
If you want a saucier version of this, add 1 tbsp of tomato paste and 1 tbsp more of lemon juice when all ingredients are added to the sauce.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Sunday, January 10, 2010
Wednesday, October 28, 2009
Puttanesca
Spicy and delicious, serve with any type of noodle!
Ingredients:
8 ounces pasta
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
(4 anchovy filets, rinsed and chopped) *** Optional***
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes
Directions:
1.Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
2.Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in (anchovies,) tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
3.Toss pasta with sauce, and serve.
Ingredients:
8 ounces pasta
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
(4 anchovy filets, rinsed and chopped) *** Optional***
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes
Directions:
1.Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
2.Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in (anchovies,) tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
3.Toss pasta with sauce, and serve.
Friday, October 23, 2009
Pesto Cream Sauce
This is a simple yet delicious recipe for a pasta sauce. It's very inexpensive, but you would never guess it! It's especially inexpensive if you grow your own basil like I do.
Ingredients:
1/3 cup pine nuts
2 Tbsp EVOO +/-
1/4 cup Parmesan Cheese
1 cup basil leaves
Salt and Pepper
1/2 tsp Garlic Powder
2 TBSP butter
8 oz low fat cream cheese
1/4 cup Parmesan cheese
1/4 cup (or more) milk
put pine nuts, basil, EVOO, garlic powder, salt and pepper in food processor. Blend. When nuts and leaves are chopped, add in EVOO and 1/4 cup parmesan cheese. Blend again. The consistancy does NOT need to be as thin as a pesto sauce. It needs to be thick, almost formed. You may add more EVOO if it seems to thick or dry.
In sauce pan, put 2 TBSP butter and pesto in pan and melt. Cut cream cheese into cubes. Add in cream cheese and stir while it melts. Add milk and parmesan, continuing to stir while it melts. Turn heat to low, and stir occasionally. When it is evenly mixed and heated thoroughly, it is ready!
Ingredients:
1/3 cup pine nuts
2 Tbsp EVOO +/-
1/4 cup Parmesan Cheese
1 cup basil leaves
Salt and Pepper
1/2 tsp Garlic Powder
2 TBSP butter
8 oz low fat cream cheese
1/4 cup Parmesan cheese
1/4 cup (or more) milk
put pine nuts, basil, EVOO, garlic powder, salt and pepper in food processor. Blend. When nuts and leaves are chopped, add in EVOO and 1/4 cup parmesan cheese. Blend again. The consistancy does NOT need to be as thin as a pesto sauce. It needs to be thick, almost formed. You may add more EVOO if it seems to thick or dry.
In sauce pan, put 2 TBSP butter and pesto in pan and melt. Cut cream cheese into cubes. Add in cream cheese and stir while it melts. Add milk and parmesan, continuing to stir while it melts. Turn heat to low, and stir occasionally. When it is evenly mixed and heated thoroughly, it is ready!
Saturday, October 17, 2009
Baked Penne with Roasted Vegetables
Ingredients
1 zucchini, quartered lengthwise and cut into 1-inch cubes
1 summer squash, quartered lengthwise and cut into 1-inch cubes
1 small eggplant, cubed
4 oz mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade- Ragu actually works well in this!)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Directions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the zucchini, squash, mushrooms, eggplant, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
I highly recommend using the fontina and smoked mozzarella as the taste is to die for. However, if you don't want to go to this expense or can't find it, almost any white cheese will do. I change those 2 cheeses up each time- I've use havarti, regular mozzarella, gouda, etc. It has tasted wonderful each time.
1 zucchini, quartered lengthwise and cut into 1-inch cubes
1 summer squash, quartered lengthwise and cut into 1-inch cubes
1 small eggplant, cubed
4 oz mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade- Ragu actually works well in this!)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Directions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the zucchini, squash, mushrooms, eggplant, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
I highly recommend using the fontina and smoked mozzarella as the taste is to die for. However, if you don't want to go to this expense or can't find it, almost any white cheese will do. I change those 2 cheeses up each time- I've use havarti, regular mozzarella, gouda, etc. It has tasted wonderful each time.
Penne with Asparagus and Cherry Tomatoes
Ingredients:
8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves
Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves
Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
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