Tag: Pasta

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Best Lasagna

Adapted slightly by LKD from: https://www.tasteofhome.com/recipes/best-lasagna/

  • 9 lasagna noodles (8 oz.)
  • 1/2 pound bulk Italian sausage
  • 1 pound ground beef
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 2/3 cup water
  • 3 tablespoons plus 1/4 cup minced fresh parsley, divided
  • 2 teaspoons dried basil
  • 3/4 teaspoon fennel seed
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon coarsely ground pepper
  • 1 large egg, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 4 cups shredded part-skim mozzarella cheese
  • 3/4 cup grated Parmesan cheese

Directions

  1. Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.
  2. Stir in tomatoes, tomato paste, water, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
  3. In a small bowl, mix egg, ricotta cheese, 1/4 tsp. salt, and remaining parsley.
  4. Preheat oven to 375°. Spread 2 cups meat sauce in an ungreased 13×9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).
  5. Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

 

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One-Pot Lemon Garlic Shrimp Pasta

Option: Reduce amount of butter, add some pasta water and dry white wine.

Servings: 4

  • 8 oz linguine
  • 2 Tbsp. olive oil
  • 5 Tbsp. unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 tsp crushed red pepper
  • 1¼ lbs large shrimp
  • Salt and pepper to taste
  • 8 oz. baby spinach (LD: use two salad boxes of spinach)
  • 2 Tbsp. parsley, chopped
  • 1 Tbsp. lemon juice
  • ¼ cup Parmesan, or more as desired
  1. In a large pot, boil salted water and add pasta. Cook, stirring frequently, until al dente (about 2 minutes from done).
  2. Drain and set aside pasta, reserving about 1/2 c. pasta water
  3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
  4. Toss in shrimp, salt and pepper to taste, stir to coat with oil, and immediately add 1/2 the spinach. Stir until distributed and beginning to wilt, then add 1/2 the pasta.
  5. Repeat with remaining spinach and pasta. Stir in  3 TBS butter, Parmesan, and parsley. Mix gently, stirring frequently, until butter is melted and pasta and shrimp are cooked. Add pasta water and/or white wine,  if needed. Mixture should be saucy, but not soupy.
  6. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
  7. Serve with plenty of Parmesan.

Adapted from Tasty on BuzzFeed (https://www.buzzfeed.com/robertbroadfoot/this-one-pot-lemon-garlic-shrimp-pasta-will-make-your-dreams?utm_term=.pn5rX24LY#.vgv46pnQR)

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Chicken Piccata

Gina De Laurentiis’s recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2.html

Very tasty and quick. To make gluten-free, I dredged the chicken with a mix of GF flour and almond meal. Served with Ancient Grains Quinoa pasta for gluten free.

Ingredients

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half (I buy chicken cutlets, about 1.5 lbs)
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging (use Bob’s Red Mill AP GF flour for gluten-free)
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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Fettuccine with Mushroom-Wine Sauce

This recipe was given to me by Mary Lynn Crites. Mary Lynn and Doug Crites were our next-door neighbors and good friends in rural Carbondale when we were at SIU in 1979-1981.

  • 1 8oz pkg white mushrooms, sliced
  • 1/2 c. chopped onions
  • 2 Tbs butter (you’ll need additional butter, see below)
  • 1 c. dry white wine
  • 2 vegetable bouillon cubes (I use Better Than Bouillon vegetable base)
  • 1/2 tsp thyme
  • 1/2 tsp pepper
  • 1 16oz can kidney beans, rinsed and drained (look for beans without added sugar)
  • 1 1/2 c. peapods, cut up if large (or 1 pkg frozen)
  • 10oz fettuccine, cooked al dente
  • 3 Tbs butter
  • 1/2 c. Parmesan
  • 1/2 c. chopped parsley

Saute onions and mushrooms in butter. Add wine, bouillon cubes, thyme, and pepper. Simmer, covered, 10 minutes.

Add beans and peapods. Simmer, uncovered, 5-10 minutes.

Gently mix in drained pasta and 3 Tbs butter, tossing to coat and cook a couple more minutes. Mix in Parmesan and parsley. Serves 4.

 

 

 

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One-pot pasta with tomatoes

LD note: This is a good base recipe to which you can add any number of extra ingredients. My favorite is to add cooked, crumbled spicy Italian sausage along with a bag of arugula or baby spinach just before serving. I also like to sauté the onions and maybe some mushrooms before adding everything else to the pot.

Throw it all in the pot, INCLUDING the uncooked pasta, and cook! Bring it to a boil, and then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta. From Simply the Best You…Healthy and Happy.

12 ounces pasta (I used linguine)
1 can (15 ounces) diced tomatoes, undrained (plain or a seasoned flavor)
1 large sweet onion, cut in julienne strips (I sauté in the pan first, but you don’t need to)
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated, being careful to not overcook the pasta. It will continue to absorb liquid after you turn off the burner.

Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

 

 

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Chicken with artichokes, spinach, olives, and pasta

Source unknown

  • 8 oz. rotini or farfalle pasta
  • 1 Tbs. olive oil
  • 1 lb. boneless, skinless chicken breasts, cut into 1″ cubes
  • 4 cloves garlic, chopped
  • 28 oz. can Marinara sauce (or make your own with a can of crushed tomatoes)
  • 1 cup kalamata olives
  • 1 large can of baby artichoke hearts, drained
  • 1/4 tsp. red pepper flakes
  • 1/2 lb. baby spinach, washed well and drained (I use a bag from Trader Joe’s))
  • Feta cheese crumbles

Heat water for pasta in a pot. In a separate pan, heat oil, add chicken and brown, adding garlic after a few minutes. Add Marinara sauce, artichokes and olives and simmer for about 15 minutes, until flavors meld. While chicken mixture is cooking, prepare pasta according to package directions.

Place pasta in a bowl. Top with raw spinach leaves. Top that with chicken mixture. Sprinkle the feta cheese on top.

The hot chicken mixture will partially wilt the spinach, and the flavors are just wonderful.