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‘Pasta Dishes’ Category

  1. Bow Ties with Roasted Vegetables and Mozzarella Recipe

    December 5, 2011 by Jarrett

    I have become aware of the fact that I do not necessarily need meat in a dish to achieve good flavor, my latest discovery.

     

    BOW TIE PASTA w/ ROASTED VEGETABLES & MOZZARELLA

     

    Serves: 6  |  Difficulty Level: 1 (of 5)  |  Prep Time: 45 Minutes  |  Ready In: 45 Minutes

     

    INGREDIENTS:

    • 1 large red bell pepper, cut into 3/4-inch dice
    • 1 large yellow bell pepper, cut into 3/4-inch dice
    • 1 fennel bulb, trimmed, halved, cored, thinly sliced
    • 1/2 pint cherry tomatoes, halved
    • 2 teaspoons olive oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 medium zucchini, halved lengthwise and sliced
    • 3/4 pound farfalle (bow ties)
    • 1/2 cup sun-dried tomato pesto
    • 1/4 pound part-skim mozzarella cheese

     

    PROCEDURE:

    • Heat oven to 450 degrees F.
    • In a large bowl, toss bell peppers, fennel, tomatoes, oil, salt, and pepper.
    • Spread on a baking sheet.
    • Roast for 10 minutes.
    • Stir in zucchini and roast for 10 minutes, or until vegetables are tender.
    • Cook pasta in a large pot of salted boiling water until al dente, 10 to 12 minutes.
    • Drain.
    • In a large bowl, toss pasta and pesto until pasta is coated.
    • Add roasted vegetables and mozzarella and toss.

     

    I think that you will be pleased with the varied flavors and tastes that you will not even think of it as a vegetarian dish. The next time I am going to skip the pasta and pack it all into a roasted Portobello mushroom cap.

    Enjoy,

    Chef Phil

    Category Pasta Dishes, Vegetable Dishes | Tags: ,, | No Comments

  2. Shrimp Fra Diavolo

    November 17, 2011 by Jarrett


    A simple and spicy dish that will impress your friends.

     

    SHRIMP FRA DIAVOLO

    Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 1 (16 ounce) package pasta Oof choice
    • 1 pound cooked and peeled shrimp
    • 8 cloves crushed garlic
    • 2 (14.5 ounce) cans diced tomatoes
    • 1 (28 ounce) can crushed tomatoes with garlic
    • 2 teaspoons crushed red pepper flakes
    • 2 fluid ounces red wine (optional)

    PROCEDURE:

    • Peel and cook shrimp if necessary, and place in a bowl of cold water.
    • Place tomatoes, crushed garlic, red pepper flakes, and wine in a 3 quart sauce pan.
    • Simmer over low heat for 30 minutes, stirring occasionally.
    • While sauce is simmering, cook pasta according to package directions.
    • When pasta is almost done, drain shrimp and place in the bottom of a large colander.
    • Drain the pasta over the shrimp.
    • Transfer pasta with shrimp to a large serving bowl, and toss together with some sauce.
    • Serve remaining sauce on the side.

    Enjoy,
    Chef Phil

      I chose the healthy route and went with whole wheat penne for my pasta of choice. I also added some fresh baby spinach to the shrimp when I drained the pasta.


    Category Pasta Dishes, Recipes, Seafood, Shrimp | Tags: ,, | No Comments

  3. Crock Pot Lasagna Recipe

    October 25, 2011 by Jarrett


    Just two words to describe this recipe…..easy & good!

     

    CROCK-POT LASAGNA

    Serves: 4-6 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 4 Hours, 15 Min.

     

    INGREDIENTS:

    • 1 onion, chopped
    • 2 garlic cloves, smashed
    • 1 (28 ounce) can tomato sauce
    • 1 (6 ounce) can tomato paste
    • 1 1/2 teaspoons salt
    • 1 teaspoon dried oregano
    • 12 ounces cottage cheese (I used 2%)
    • 1/2 cup grated Parmesan cheese or 1/2 cup asiago cheese
    • 12 ounces lasagna noodles, uncooked
    • 16 ounces shredded mozzarella cheese

    PROCEDURE:

    • Brown ground beef, onion and garlic in a saute pan
    • Add tomato sauce, tomato paste, salt and oregano.
    • Cook long enough to get it warm
    • Spoon a layer of meat sauce onto the bottom of the slow cooker.
    • Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
    • Repeat with sauce, noodles and cheeses until all are used up.
    • Cover and cook on low for 4 to 5 hours.

    Enjoy,
    Chef Phil

      May not look like Grandma’s lasagna, but the flavor will make you think it is.


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  4. Pasta e Fagioli with Sausage Recipe

    October 4, 2011 by Jarrett


    The much-beloved pasta e fagioli (pasta and beans), served here with sliced sausage, is truly a meal in itself.

     

    PASTA e FAGIOLI w/ SAUSAGE

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 25 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 2 tablespoons olive oil
    • 1 pound mild italian sausages
    • 1 carrot, chopped fine
    • 1 onion, chopped fine
    • 1 rib celery, chopped fine
    • 4 cloves garlic, minced
    • 1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
    • 6 cups drained and rinsed canned kidney beans (three 19-ounce cans)
    • 2 3/4 cups chicken broth or homemade stock
    • 1 bay leaf
    • 1 teaspoon salt
    • 1/2 cup tubetti or other small macaroni
    • 1/2 teaspoon fresh-ground black pepper

    PROCEDURE:

    • In a large pot, heat 1 tablespoon of the oil over moderate heat.
    • Add the sausages and cook, turning, until browned and cooked through, about 10 minutes.
    • Remove.
    • When cool enough to handle, halve the sausages lengthwise and then cut crosswise into slices.
    • Heat the remaining tablespoon of oil in the pot over moderately low heat.
    • Add the carrot, onion, celery, garlic, and rosemary.
    • Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
    • Puree 4 cups of the beans with 1 1/4cups of the broth in a blender or food processor.
    • Add the puree to the pot along with the remaining 1 1/2 cups broth, the whole beans, bay leaf, and salt.
    • Bring to a boil.
    • Reduce the heat and simmer, partially covered, for 15 minutes.
    • Stir in the pasta
    • Cook the soup over moderate heat, partially covered, stirring frequently, until the pasta is done, 10 to 15 minutes.
    • Remove the bay leaf.
    • Stir in the sausage and the pepper
    • Cook until the sausage is warmed through, about 1 minute.

    Enjoy,
    Chef Phil

      The soup has very little liquid and will thicken as it sits. If you’d like to thin it a bit, add a little more chicken broth or water.


    Category Pasta Dishes, Recipes | Tags: ,,, | No Comments

  5. Spinach Lasagna Recipe

    September 8, 2011 by Jarrett


    This recipe is excellent and fairly quick to make for those “guess whose coming to dinner nights”. And, a good way to get the kids to eat their spinach!

     

    SPINACH LASAGNA

    Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 32 ounces marinara sauce (home made or store brand)
    • 9 no-boil lasagna noodles
    • 15 ounces ricotta cheese
    • 6 ounces baby spinach
    • 8 ounces part-skim mozzarella cheese, shredded
    • 1/2 teaspoon pepper
    • 6 tablespoons Romano or Parmesan cheese, grated

    PROCEDURE:

    • Preheat oven to 375° F
    • Coat the bottom of a 13x9x2-inch baking dish with cooking spray.
    • Spread 1/2 cup sauce over bottom of dish.
    • Top with 3 noodles.
    • Spread with half of the ricotta.
    • Top with half of the spinach, pressing it down into the cheese.
    • Sprinkle with 3/4 cup mozzarella cheese and 1/4 tsp of the pepper.
    • Drizzle with another 1/2 cup sauce.
    • Repeat with a second layer of 3 noodles, remaining ricotta cheese and spinach, 3/4 cup mozzarella cheese, remaining 1/4 tsp of the pepper, and 1/2 cup sauce.
    • Top with remaining 3 noodles; spread remaining sauce over noodles to cover completely.
    • Scatter remaining mozzarella and Romano cheeses over sauce.
    • Cover dish tightly with foil.
    • Bake 45 minutes, or until noodles are tender. Let lasagna stand 10 minutes before serving.

    Enjoy,
    Chef Phil

      If you have not tried the “no-boil” pasta it is a very good product and so much easier to handle and a time saver to say the least.


    Category Pasta Dishes, Recipes, Vegetable Dishes | Tags: ,,, | No Comments

  6. Trattoria-Style Shrimp Fettuccine Recipe

    August 11, 2011 by Jarrett


    Take on shrimp Italian style with this well rounded dish that uses a well-placed bag of spinach tossed in at the end of cooking.

     

    TRATTORIA-STYLE SHRIMP FETTUCCINE

    Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: 45 Minutes

     

    INGREDIENTS:

    • 12 ounce(s) fettuccine or spaghetti
    • 2 tablespoon(s) olive oil
    • 1 medium (6- to 8-ounce) onion, chopped
    • 2 clove(s) garlic, thinly sliced
    • 1/2 cup(s) dry white wine
    • 1 bottle(s) (8-ounce) clam juice
    • Salt 1 pound(s) shelled and deveined large shrimp, with tail part of shell left on if you like
    • 1 bag(s) (5- to 6-ounce) baby spinach
    • 1/3 cup(s) (loosely packed) fresh parsley leaves, chopped

    PROCEDURE:

    • Heat large covered pot of salted water to boiling on high.
    • Add pasta and cook as label directs.
    • Meanwhile, in 12-inch skillet, heat oil on medium until hot.
    • Add onion and garlic, and cook 10 minutes or until golden and tender, stirring often.
    • Add wine; increase heat to medium-high and cook 1 minute.
    • Stir in clam juice and 1/2 teaspoon salt; heat to boiling.
    • Stir in shrimp, and cook 2 to 3 minutes or until shrimp turn opaque throughout.
    • Drain pasta and add to skillet with spinach and parsley
    • Toss to coat.

    Enjoy,
    Chef Phil

      Classic and quite simple to prepare, this shrimp and pasta dish can be served on its own thanks to the bag of fresh spinach that gets incorporated at the last minute, let the heat from the pasta and shrimp warm the spinach so it still has some “crunch”.


    Category Pasta Dishes, Recipes, Seafood, Shrimp | Tags: ,,,, | No Comments

  7. Summer-In-A-Bowl Pasta Recipe

    August 4, 2011 by Jarrett


    This colorful pasta dish uses your peak summer produce. When you chop the pepper and tomato, keep the pieces large for maximum impact in both flavor and texture.

     

    “SUMMER-IN-A-BOWL” PASTA

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 15 Minutes

     

    INGREDIENTS:

    • 8 oz. farfalle (bow-tie pasta)
    • 2 tablespoons extra-virgin olive oil
    • 1 medium red onion, halved, sliced (3 cups)
    • 1 tablespoon minced garlic
    • 2 cups fresh corn kernels (3 to 4 ears)
    • 1 orange, yellow or red bell pepper, coarsely chopped
    • 1 small zucchini, halved lengthwise, sliced (1 cup)
    • 1 large tomato, chopped (1 1/4 cups)
    • 3/4 cup shredded Parmesan cheese, divided
    • 1/4 cup heavy whipping cream
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/8 teaspoon crushed red pepper
    • 1/3 cup slightly packed chopped fresh basil
    • 1/4 cup chopped fresh chives

    PROCEDURE:

    • Cook pasta according to package directions.
    • Drain, reserving 1/4 cup of the pasta cooking water.
    • Meanwhile, heat oil in large skillet over medium-high heat until hot.
    • Cook and stir onion 1 minute.
    • Stir in garlic; cook 30 seconds or until fragrant.
    • Add corn, bell pepper and zucchini; cook and stir 3 to 4 minutes or until barely crisp-tender.
    Stir in tomato, 1/4 cup of the cheese, cream, reserved pasta water, salt, black pepper and crushed red pepper.
    • Bring to a boil; boil 1 to 2 minutes or until slightly thickened.
    • Remove from heat.
    • Add pasta to skillet.
    • Toss with basil and chives; sprinkle with remaining 1/2 cup cheese.

    Enjoy,
    Chef Phil

      This is a great pasta primavera type summer dish.


    Category Pasta Dishes, Recipes, Vegetable Dishes | Tags: ,, | No Comments

  8. Butternut Squash Ravioli Recipe

    August 1, 2011 by Jarrett


    For Suzie Q out in California, if you want it done right, you have to do it yourself!

     

    BUTTERNUT SQUASH RAVIOLI

    Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 1 Hour 20 Minutes

     

    INGREDIENTS:

    •1 large butternut squash – halved lengthwise, peeled and seeded
    •2 teaspoons butter
    •salt and ground black pepper to taste
    •1/2 teaspoon allspice
    •1/2 teaspoon ground nutmeg
    •2 teaspoons ground cinnamon
    •1/2 cup Parmesan cheese
    •50 won-ton wrappers
    •1 teaspoon egg white, lightly beaten

    •Sauce
    •1/4 cup unsalted butter
    •1/4 cup chopped fresh sage leaves
    •salt and freshly ground black pepper to taste

    PROCEDURE:

    •Preheat oven to 350 degrees F
    •Place the squash cut side up on a baking sheet.
    •Place 1 tablespoon butter in the hollow of each half.
    •Sprinkle with salt and pepper to taste.
    •Cover the squash with a sheet of aluminum foil tucking in the edges.
    •Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
    •Scoop the cooked squash into a bowl, and mash until smooth.
    •Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended.
    •Season to taste with salt and pepper.
    •Fill a deep pot with lightly salted water and bring to a boil.

    To Make Ravioli:

    • Place a won-ton wrapper on a clean, flat surface.
    • Brush edges with the egg white.
    • Place about 1 tablespoon of the squash mixture in the middle of the won-ton.
    • Cover with a second won-ton wrapper.
    • Repeat with remaining won-ton wrappers and squash mixture until all have been used.
    • Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.

    To Make the Sauce:

    • Melt the butter in a skillet over medium heat.
    • Stir in the sage.
    • Continue to cook and stir until the sage is crispy but not browned.
    • Add salt and pepper to taste.

    To Serve:

    • Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

    This is an easy recipe that will amaze you. The secret is using won-ton wrappers instead of pasta.

    Enjoy,
    Chef Phil

     This is the usual sauce served with this dish and sounds like the one you described, hey, if you are going to do it yourself you may as well go “all the way”.


    Category Pasta Dishes, Recipes | Tags: ,,, | No Comments

  9. BAKED CHICKEN SALTIMBOCCA RECIPE

    June 30, 2011 by Daniel


    A very tasty Italian classic.

     

    BAKED CHICKEN SALTIMBOCCA RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: Less than an Hour

     

    INGREDIENTS:

    •4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
    •1 egg, slightly beaten
    •3/4 cup Italian seasoned dry bread crumbs
    •2 ounces thinly sliced prosciutto or deli boiled ham
    •1 quart marinara sauce (boughten or homemade)
    •4 ounces fresh mozzarella cheese, thinly sliced
    •8 ounces spaghetti, cooked and drained

    PROCEDURE:

    •Preheat oven to 400°.
    •Dip chicken in egg, then bread crumbs, coating well.
    •Arrange chicken in 13 x 9-inch baking dish.
    •Bake 20 minutes.
    •Top chicken with prosciutto, then 1-1/2 cups pasta sauce and mozzarella cheese
    •Bake an additional 10 minutes or until chicken is thoroughly cooked.
    •Serve over hot spaghetti tossed with remaining heated Sauce.
    •Sprinkle, if desired, with Parmesan cheese shavings.

    Enjoy
    Chef Phil

     The traditional crusty bread and a glass of red wine makes this a hit.


    Category Chicken, Pasta Dishes, Recipes | Tags: ,,,,,,,,,,, | No Comments

  10. GARDEN PASTA SALAD RECIPE

    June 29, 2011 by Daniel


    This is a great tasting and healthy vegetarian dish for the summer.

     

    GARDEN PASTA SALAD RECIPE

    Serves: 4-6 Difficulty Level: 1 (of 5) Prep Time: 35 Minutes Ready In: 35 Minutes

     

    INGREDIENTS:

    •2 cups whole-wheat rotini (6 ounces)
    •1/3 cup reduced-fat mayonnaise
    •1/3 cup low-fat plain yogurt
    •2 tablespoons extra-virgin olive oil
    •1 tablespoon red wine vinegar or lemon juice
    •1 clove garlic, minced
    •1/8 teaspoon salt, or to taste
    •Freshly ground pepper to taste
    •1 cup cherry or grape tomatoes, halved
    •1 cup diced yellow or red bell pepper
    •1 cup grated carrots
    •1/2 cup chopped scallions
    •1/2 cup chopped pitted olives
    •1/3 cup slivered fresh basil

    PROCEDURE:

    •Bring a large pot of lightly salted water to a boil.
    •Cook pasta, stirring occasionally, until just tender
    •Drain and refresh under cold running water.
    •Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt & pepper in a large bowl until smooth.
    •Add the pasta and toss to coat.
    •Add tomatoes, bell pepper, carrots, scallions, olives and basil Toss to coat well.

    Enjoy the summer’s bounty,
    Chef Phil

     For a non-vegetarian version throw in a can of your favorite tuna.


    Category Pasta Dishes, Recipes, Soups & Salads | Tags: ,,,,,,,,,,,,,,,,,, | No Comments

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