Pasta

Pumpkin Lasagna

I wouldn't necessarily make this again if I didn't have pumpkin puree in need of a home. But it was a great use for a bag of frozen pumpkin puree! Mildly adapted from Food and Wine.

1 pound lasagna noodles
2 tablespoons extra-virgin olive oil, plus more for tossing
1 onion, finely chopped
2 pounds Swiss chard, stems discarded and leaves chopped
2 garlic cloves, minced
Kosher salt and freshly ground pepper
Three 15-ounce cans pumpkin puree (or whatever is lying around in your freezer!)

Pumpkin Lasagna.jpg
2
Your rating: None Average: 2 (1 vote)

Creamy Macaroni and Cheese (w/ Ham)

This is a delightfully easy and delicious rendition of a creamy (vice baked casserole style) macaroni and cheese. I will admit that it is reminiscent of boxed mac n' cheese, but it is one of the few hot dishes our toddler will share with us. And although I have included ham here, it is entirely optional (and frankly just a great way to use up leftover Christmas ham). A tweaked version of this Southern Living recipe.

MacNCheese.jpeg
5
Your rating: None Average: 5 (1 vote)

Creamy Corn Pasta

A tasty summer pasta recipe, courtesy of The New York Times.

Fine sea salt
12 ounces dry orecchiette or farfalle
1 tablespoon olive oil, plus more for drizzling
1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
2 large ears corn, shucked and kernels removed (2 cups kernels)
½ teaspoon ground black pepper, more for serving
3 tablespoons unsalted butter
½ cup grated Parmesan cheese, more to taste
⅓ cup torn basil or mint, more for garnish

Creamy Corn Pasta.jpg
5
Your rating: None Average: 5 (1 vote)

Summer Squash and Basil Pasta

A tasty and easy (if somewhat time-consuming) Bon Appetit recipe. Bonus - our toddler loved it!

¼ cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving
8 ounces paccheri, fusili, or other non-noodle pasta
2 ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves, divided

Heat oil in a large skillet over medium.

Summer Squash Pasta
3
Your rating: None Average: 3 (1 vote)

Spaghetti al Limone

Courtesy of Cook's Illustrated.

Serves 2

1/2 lb spaghetti
Olive Oil
1 small shallot, minced (about 1.5 Tbsp)
1/8 cup heavy cream
1/8 cup lemon juice
1 tsp finely grated lemon zest
1/4 cup finely grated Parmesan cheese, plus more for serving
1 Tbsp shredded fresh basil leaves
Salt and pepper

Bring 2 quarts of water to boil in a saucier pan.
Add 1/2 Tbsp salt and pasta to boiling water.
Cook, stirring frequently, until al dente.
Reserving 1 cup cooking water, drain pasta into a colander and set aside

Spaghetti Al Limone
3
Your rating: None Average: 3 (1 vote)

Cold Sesame Noodles with Summer Vegetables

We made a really great cold noodle salad, courtesy of Bon Appetit. It was made extra-delicious and protein-rich by topping it with leftover cold sliced grilled Malaysian steak skewers. Grill the skewers on the weekend and you have an easy weeknight meal almost ready to go!

1/3 cup unseasoned rice vinegar
1 tablespoon vegetable oil
1 tablespoon Sriracha
1 tablespoon toasted sesame oil

Cold Sesame Noodle Salad
3.5
Your rating: None Average: 3.5 (2 votes)

Pappardelle with Arugula and Prosciutto

1/2 pound pappardelle or fettuccine
Kosher salt
2 tablespoons olive oil
2 tablespoons unsalted butter
2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
1/4 cup chopped fresh chives
2 teaspoons finely grated lemon zest plus more for serving
1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)
1/3 cup finely grated Parmesan plus more for serving
Freshly ground black pepper
3 ounces prosciutto, torn into 1-inch pieces

This makes 4 servings

Pappardelle with Arugula and Prosciutto
3
Your rating: None Average: 3 (2 votes)

Pasta al Funghi

Another meal from our farmers market expedition in Venice.

  • 1/4 lb mushrooms
  • 1 medium onion, chopped
  • 4 cloves garlic
  • Fresh Rosemary, Sage, basil
  • 2 bay leaves
  • 1/2 cup white wine
  • 1/2 cup cream
  • salt to taste
  • Fresh pasta

Sautee onion, garlic and herbs until tender

Add 1/3 of mushrooms, sautee, add 1/2 cup water and salt, reduce.

Add 1/3 more of mushrooms, soften.

Add 1/2 cup white wine, reduce, add 1/3 of best mushrooms and 1/2 cup cream, reduce

Serve with pasta

0
Your rating: None

Collezione di Paolo Chianti 2011

Dry, full bodied and smooth, 13% ABV

Butternut Squash Mascarpone Agnolotti

We had a butternut squash and some mascarpone in the fridge, and I was feeling like pasta. We've done ravioli before, so I thought we should try something new.  So I googled "butternut squash and mascarpone agnolotti" and came up with this recipe. We shamelessly copied it, and it turned out great. You absolutely must go to their site to watch the videos showing how to create the agnolotti.

Agnolotti
3
Your rating: None Average: 3 (2 votes)

Home >> Category >> Recipe Main Ingredient >> Bread >> Pasta

Syndicate content