Zesty Artichoke Basil Sauce

I received this recipe from a friend and she told me I would love it. Boy was she right! It was even a hit with my 3 and 1 year old. This is a great meal for those busy days when you don't have much time to cook. It took less than 30 minutes to cook. Hope you enjoy!

Ingredients:
16 oz. jar marinated artichoke hearts, drained with marinade reserved
1 cup silvered onion
1 large garlic clove, minced
14.5 oz. diced tomatoes, undrained
6 oz  tomato paste
1 cup water
2 tablespoons chopped fresh basil
1/2 teaspoon salt

Directions:
1. In 2.5 qt. saucepan, heat reserved artichoke marinade. Cook and stir onion and garlic in marinade for 2-3 minutes until tender. Chop artichoke hearts, add to onion mixture with tomatoes with juice, tomato paste, water, basil and salt. Bring to a boil, reduce heat to low. Simmer uncovered 15-20 minutes.

2. While sauce simmers, cook pasta according to package directions.

3. Serve sauce over pasta and Enjoy!

Pasta With Mascarpone, Chicken, Sun-Dried Tomatoes & Spinach

I came across this recipe at Italian Food Forever. I was very excited to make it. It was my first time cooking with Mascarpone cheese. I was excited to try it and so glad I did. This was easy and fast to make.  My kind of meal! Will post pic later!

Ingredients:

1 Cup Mascarpone Cheese At Room Temperature

Zest & Juice of 1 Lemon

1 Teaspoon Black Pepper

3 Boneless, Skinless Chicken Breast Cut into 1 inch dice

1 1/2 Tablespoons Olive Oil

2 Cloves Garlic, Peeled & Minced

Salt & Pepper

1/3 Cup Chopped Sun-Dried Tomatoes

1 (9 Ounce) Bag Baby Spinach 

1 Package Pasta 

Grated Parmigiano Reggiano/ Pecorino Cheese

Directions:

1. Combine the zest, lemon juice, mascarpone, and pepper in a bowl, and whisk to combine. Bring a pasta pot of salted water to boil. While waiting on the water, heat the oil in a skillet, and cook the chicken until it is cooked through and just beginning to brown. Add the garlic and cook another minute or two. Season with salt and pepper. 

2. Cook the pasta until al dente. Drain, reserving about 1/2 cup of the pasta water. Return the pasta to the pot, and set over medium heat. Stir in the mascarpone and lemon mixture, the chicken, sun-dried tomatoes, and spinach. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water if needed. Serve immediately, topped with grated cheese.

Adapted from Italian Food Forever

Linguine with Eggplant

Ingredients:
2 eggplants (about 2 pounds)
1 pound linguine pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
One 14.5 oz can chopped tomatoes
Salt and pepper
1/3 cup chopped fresh parsley

Directions:
1. Preheat the oven to 350 degrees. Pierce the eggplants all over, place on a baking sheet and cook until very soft about 1 hour. Let cool slightly, then cut each eggplant in half and scoop the flesh into a bowl; discard the skin.

2 Meanwhile, in a pot of boiling, salted water, cook the linguine until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

3. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and their juice and cook until the liquid has reduced, about 10 minutes. Stir in the eggplant; heat through. Season with salt and pepper.

4. Add the pasta and basil; toss to coat. Add the reserved pasta cooking water as needed.


Adapted from Everyday with Rachael Ray

Stir-Fired Pasta Primavera

This is another great vegetarian meal.  I loved it because it was packed with veggies and a stir-fry.  Can't go wrong with that combo.

Ingredients:
3 cups of broccoli florets
12 ounces fettuccine or linguine pasta
2 tablespoons vegetable oil
1 red onion, halved lengthwise and sliced 1/4 inch thick
4 carrots, sliced 1/4 inch thick
1 cup cherry tomatoes, halved
Salt and pepper
3/4 cup heavy cream
3/4 cup grated parmesan cheese
1/4 cup chopped fresh basil

Directions:
1. In a large pot of boiling, salted water, cook the broccoli until bright green, about 30 seconds. Transfer to a colander, reserving the water in the pot. Add the pasta to the pot and cook until al dente; drain, reserving 1/4 cup of the pasta cooking water.

2. Meanwhile, heat a 14 inch, flat-bottomed wok over high heat until a bead of water vaporizes upon contact. Swirl in 1 tablespoon oil. Add the onion and stir-fry until it is fragrant, about 1 minute.

3. Swirl in the remaining 1 tablespoon oil. Add the carrots and stir-fry until the carrots begin to wilt, about 2 minutes. Add the broccoli and tomatoes, season with salt and pepper and stir-fry for 1 minute. Swirl in the cream, bring to a boil and remove from the heat. Stir in the parmesan and basil.

4. Add the pasta and the reserved cooking water to the wok and toss to coat; season with salt and pepper.

Chicken and Bacon Mac-n-cheese

Ingredients:
6 slices bacon
Salt and pepper
1 lb whole wheat short-cut pasta
2 pieces skinless, boneless chicken breast, lightly pounded
Extra-virgin olive oil
1/2 teaspoon sweet smoked paprika
4 tablespoons butter
1 large onion quartered lengthwise and very thinly sliced
2 tablespoons flour
1/2 cup chicken stock
2 cups whole milk
2 tablespoons chopped fresh thyme
Ground nutmeg
1 1/2 cups shredded extra-sharp white cheddar cheese
Chopped flat-leaf parsley, for garnish

Directions:
1. Preheat the oven to 375 degrees. Arrange the bacon on slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.

2. Bring a pot of water to a boil, salt it, add the pasta and cook 1 minute less than the instructions indicate, or until just shy of al dente. Drain and return to the pot.

3. While the pasta is working, heat a pan over medium-high heat. Drizzle the chicken with extra-virgin olive oil to coat lightly, then season pepper. Cook the chicken for about 10 minutes, turning occasionally. Transfer to a cutting  board and halve the pieces lengthwise, then thinly slice crosswise.

4. While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the stock, then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add the thyme and season with salt, pepper, and nutmeg. Stir in the cheeses until melted.

5. Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with the parsley.

Note: Next time I plan to add a veggie to it.

Adapted from Everyday with Rachael Ray

Sundried Tomato Pasta Salad

I made this to take to a friends house and it came out so yummy!  I am not an olive fan but really liked Kalamata olives.  This was so easy to make.  I am craving it now.  I think I may have to make it this weekend.  Enjoy!!! 

Ingredients:


Dressing Ingredients:
1 jar Sundried Tomatoes (7 Oz.)
4 cloves Garlic
3 Tablespoons Red Wine Vinegar
1 cup Extra Virgin Olive Oil
Salt And Pepper, to taste

Salad:
16 ounces, weight Corkscrew Pasta
1 jar Kalamata Or Assorted Olives
1 pint Ripe Cherry Tomatoes (cut In Halves)
10 leaves Basil (10-15 Leaves), Chopped Or Julienne
1-½ cup Parmesan Cheese, Freshly Grated

Instructions:

Dressing:

In a blender combine sundried tomatoes, garlic , salt, pepper and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed together.

Pasta:

Cook pasta according to package directions. 

Drain and rinse with cold water until no longer hot.

Pour 2/3 of the dressing over the pasta. Add olives and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking. olives and toss together. 

From The Pioneer Woman

Sliced Sausage over Spaghetti and Tomato-Basil Sauce

I was running behind the day I cooked this so I don't have a picture to post.  I decided to take a nap when the kids fell asleep and I took a longer nap than planned but it was so worth it.  Enjoy!!!



Ingredients:
Salt and pepper
1 pound whole wheat spaghetti
14 oz turkey sausage
2 tablespoons extra virgin olive oil
2 cloves garlic
1/4 cup chopped onion
One 28 ounce can crushed tomatoes
A few leaves of basil
1 tablespoon butter
Freshly grated parmigiano-reggiano cheese

Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.  Drain, reserving about 1/2 cup of the pasta cooking water.

2. Slice the sausage into thin pieces on the diagonal.  Drizzle a large skillet with oil over medium-high heat and add the sausage slices and cook, shaking the pan occasionally.

3. While the sausages cook, place a large skillet over medium heat. Add 2 tablespoons of oil and the garlic and stir for 1 minute.  Stir in the onion for 2 minutes. Add the crushed tomatoes and season with salt and peeper. Once heated through, remove from the heat.  Stir in the basil to wilt.

4. Add the butter to the cooked pasta and toss. Add the tomato sauce and toss again. If the pasta is too thick, add a little of the reserved pasta cooking water to loosen things up a bit. Serve the pasta in bowls and top with cheese and sausage slices.

Pasta Sauce

I have been making this for years.  I prefer homemade sauce over jar sauce.  Tonight I will be making it for lasagna.  I will simmer it with cooked ground meat.  I also plan to puree some zucchini I have before it goes bad and add it to the sauce.  I will be serving it with bruschetta.  

Ingredients

• 2 (14.5 ounce) cans stewed tomatoes
• 1 (6 ounce) can tomato paste
• 4 tablespoons chopped fresh parsley (I use dried if I don't have fresh parsley on hand)
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons olive oil
• 1/2 cup finely diced onion
• 1/2 cup white wine
• 
  
• Directions

1. In a food processor place stewed tomatoes, tomato paste, chopped parsley, minced garlic, oregano, italian seasoning, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
3. Simmer for 30 minutes, stirring occasionally.

Stuffed Shells

• 
  
• 
  
• Ingredients:
• 6 ounces of  jumbo pasta shells
• 1 egg, beaten
• 1 (32 ounce) container ricotta cheese
• 4 cups shredded mozzarella cheese, divided
• 8 ounces grated Parmesan cheese, divided
• 1 tablespoon dried parsley
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 (28 ounce) jar pasta sauce
• 8 ounces sliced fresh mushrooms
• 
  
• Directions:

1. Preheat oven to 350 degrees F.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
4. In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Lasagna Bowl

Ingredients:
salt
1 pound of penne pasta
2 tablespoons extra virgin olive oil
3/4 pound of ground beef
1 small to medium onion, chopped
3 cloves of garlic, chopped
1/2 teaspoon allspice
ground black pepper
garlic powder
3 tablespoons of tomato paste
1/2 cup red wine
2 cups beef stock
3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 cup grated Parmigiano Reggiano

Directions

1. Heat large pot of water to a boil, salt water and cook pasta to al dente.

2. While pasta water comes to a boil, heat medium sauce pot over medium-high heat, add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add onion, garlic, allspice, garlic powder, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.

3. While red sauce cooks,  melt butter in a stock pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.

4. Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. 

(adapted from Rachael Ray)

Pasta with Spinach and Peas

This is a great dish to substitute.  You can use any kind of meat or veggies you desire.

Ingredients:
1 8 oz package of Linguine
2 cups of frozen peas
1 tablespoon of olive oil
8 ounces boneless pork, cut into thin, bite size strips
2/3 cup bottled ginger dressing
1/4 teaspoon ground black pepper
4 cups fresh baby spinach
2 tablespoons shredded Parmesan cheese
salt
pepper
garlic powder

Directions:
1. Cook pasta according to pasta package directions; drain. Return pasta to the pan.
2. Meanwhile, season pork with salt, pepper and garlic powder. In a large skillet, add olive oil to cook the pork in hot oil over medium-high heat until slightly pink in center, about 3 minutes.
3. Stir salad dressing and pepper into hot pasta mixture in pan. Add spinach, pork, and peas; cook and toss over low heat for 1 minute or more. Sprinkle with cheese if desired. Also serve with additional salad dressing if desired.

(This was a great hit with Ezra.  He ate a ton  of it!)

(adapted from Family Style Magazine)

Toasted Ravioli

This recipe can be used as an appetizer or dinner.  I served it with salad, mozzarella cheese, and garlic bread for dinner. 

Ingredients:
2 eggs
A splash of milk or half and half
Salt and black pepper
1 1/2 cups of Italian-style bread crumbs
1/2 cup grated Parmesan-Romano cheese
1/4 cup of parsley
1 package of large cheese or spinach and cheese ravioli (freezer section)
3 tablespoons of  extra virgin olive oil

Directions:
1. Cook the ravioli as directed in package.
2. Beat the eggs and splash of milk in a shallow dish and season with salt and pepper. Combine the bread crumbs, cheese and parsley in a second dish. Dip the cooked ravioli in the eggs, then coat with the bread crumbs.
3. Heat oil over medium heat in a large skillet, then toast the ravioli until deep golden.
4. Serve with your favorite pasta sauce to dip.

Note: You can use 2 packages of ravioli if you need to stretch it a little further.

(adapted from Rachael Ray)