Category Archives: PASTA

MACARONI AND CHEESE WITH CHICKEN AND MUSHROOMS

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SAUCE:

4 tbs butter
4 tbs flour
3 cups chicken broth
1 cup heavy cream
2 egg yolks
1/2 tsp salt, or to taste
1/8 tsp black pepper

CHICKEN AND MUSHROOM FILLING:

4 tbs butter
2 boneless, skinless chicken breasts (about 12 oz), cut into 3/4″ pieces
10 oz mushrooms, coarsely chopped
1/4 cup thinly sliced scallions
1 clove garlic, minced
1/4 cup chopped parsley
salt and pepper
pinch of nutmeg

1 lb elbow macaroni
1 cup grated parmesan cheese
1 cup coarsely shredded gruyere OR jarlsberg cheese

for the sauce, melt butter in a saucepan; stir in flour until thoroughly blended; cook, stirring, 2 minutes. gradually add the chicken broth, stirring constantly, until mixture begins to boil and thicken; add the heavy cream. cook, stirring, over medium heat until sauce is thickened and smooth, about 10 minutes. beat the yolks in a small bowl. gradually beat in some of the hot sauce. return to the saucepan. season with salt and pepper.

for the filling: melt 2 tbs of the butter in a large heavy skillet. add the chicken and saute until tender, about 7 minutes. scrape onto a side dish. add the remaining 2 tbs butter to the skillet. add the mushrooms; saute,, stirring, until tender and lightly browned. add the scallions and the garlic; saute 2 minutes. return the chicken to the skillet; add the parsley; season with salt, pepper, and the nutmeg.

cook the macaroni in plenty of boiling salted water until al dente, or firm to the bite, about 8 minutes; drain. combine the macaroni, sauce, chicken and mushroom mixture, and grated parmesan cheese. spoon into a buttered 9″x13″ baking dish. sprinkle top with the gruyere.

bake in a preheated 350 degree oven until top is browned and bubbly, about 45 minutes.

8 servings

ARTICHOKE-SPINACH LASAGNA

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cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 cup vegetable broth
1 tbs chopped fresh rosemary
1 (12 oz) can marinated artichoke hearts, drained and chopped
1 (10 oz) pkg frozen chopped spinach, thawed, drained, and squeezed dry
1 (26 oz) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 oz) pkg herb & garlic feta, crumbled

preheat oven to 350 degrees. spray a 9″x13″ baking dish with cooking spray.

bring a large pot of lightly salted water to a boil. add noodles and cook for 8-10 minutes, or until al dente; drain.

spray a large skillet with cooking spray and heat on medium-high. saute onion and garlic for 3 minutes, or until onion is crisp-tender. stir in broth and rosemary; bring to a boil. stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. stir in pasta sauce.

spread 1/4 of the artichoke mixture in the prepared baking dish; top with 3 cooked noodles. sprinkle 3/4 cup mozzarella cheese over noodles. repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. sprinkle crumbled feta on top.

bake, covered, in the preheated oven for 40 minutes. uncover and bake 15 minutes more or until hot and bubbly. let stand 10 minutes before cutting.

6-8 servings

SPAGHETTI ALLA CARBONARA

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2 tbs olive oil
2 tbs butter
4 oz pancetta OR 6 slices bacon, cut into 1/4″ dice
1 lb spaghetti
5 eggs, well beaten
1/2 cup grated pecorino romano OR parmesan cheese
freshly ground black pepper

heat the oil and butter in a skillet; add the pancetta or bacon; saute until golden; lift from fat with a slotted spoon and drain on paper towels.

cook the pasta in plenty of boiling salted water until al dente, or firm to the bite, about 10 minutes; drain.

meanwhile beat the eggs, 1/4 cup of the cheese, and pepper in a large serving bowl. add the pasta; toss. sprinkle the pancetta or bacon on the top along with the remaining 1/4 cup cheese.

serves 4-6

FIESTA LASAGNA

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1 lb ground beef
1/4 cup chopped onion
1 (16 oz) can refried beans
1 (16 oz) can mild chili beans, undrained
1 (14 1/2 oz) mexican stewed tomatoes, drained
1 cup salsa
1 (4 oz) can chopped green chilies
1 envelope reduced-sodium taco seasoning
1 tsp dried oregano
1 tsp ground cumin
1/4 tsp garlic powder
1 1/4 cups shredded monterey jack cheese
1 1/4 cups shredded part-skim mozzarella cheese
3/4 cup 4% cottage cheese
1 1/4 cups sour cream, divided
9 lasagna noodles, cooked, rinsed and drained

in a dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. stir in the beans, tomatoes, salsa, chilies and seasonings.

in a lg bowl, combine monterey jack and mozzarella cheeses; set aside 1 cup. stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture.

spread 1 cup meat sauce into a greased 13″x9″ baking dish. layer with three noodles, and a third of the cottage cheese mixture and meat sauce. repeat layers twice (dish will be full).

cover and bake at 350 degrees for 1 hour. uncover; spread with remaining sour cream. sprinkle with reserved cheeses. bake 10-12 minutes longer or until cheese is melted. let stand for 10 minutes before serving.

12 servings

PASTA JAMBALAYA

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1 tsp olive oil
1/4 lb hot italian sausage, casings removed
1 lg onion, coarsely chopped
3 cloves garlic, minced
1 lg green bell pepper, coarsely chopped
1 lg rib celery, coarsely chopped
1 (14 1/2 oz) can no-salt added whole tomatoes
1/2 tsp salt
1/4 tsp hot pepper sauce
pinch of cayenne pepper
1 bay leaf
3/4 lb fusilli OR other short pasta twists
1/2 lb skinless, boneless chicken breasts, cut across the grain into 1/4″ wide strips

in a lg skillet, warm the oil over medium-high heat. crumble in the sausage and cook until the sausage is no longer pink, 2-3 minutes.

add the onion and garlic, and stir-fry until the onion begins brown, about 5 minutes.

add the bell pepper, celery, tomatoes, salt, hot pepper sauce, cayenne, and bay leaf, and bring to a boil, breaking up the tomatoes with the back of a spoon. reduce the heat to low, cover, and simmer while you cook the pasta.

in a large pot of boiling water cook the pasta until al dente according to package directions.

uncover the sauce and bring it to a boil over medium-high heat. add the chicken and cook, stirring frequently, until the chicken is just cooked through, about 5 minutes. remove the skillet from the heat.

drain the pasta and transfer it to a large serving bowl. remove and discard the bay leaf from the sauce, spoon the sauce over the pasta, and toss to coat.

serves 4

NOODLES WITH CREAMY POPPY SEED SAUCE

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2 tbs vegetable oil
2 medium onions, thinly sliced
2 cloves garlic, minced
2 tbs unsalted butter
1/2 lb mushrooms, thinly sliced
1/3 cup freshly squeezed lemon juice
3/4 tsp salt
1/2 tsp black pepper
pinch of cayenne pepper
3/4 lb wide egg noodles
1/3 cup reduced-fat sour cream
1/3 cup plain low-fat yogurt
2 tbs poppy seeds
1 tbs freshly grated lemon zest

in a medium skillet, warm the oil over medium-high heat. add the onions and garlic, and cook, stirring frequently, until the onions begin to brown, about 5 minutes.

add the butter and warm until melted. add the mushrooms and cook, stirring frequently, until they begin to soften, about 5 minutes.

add the lemon juice, salt, and black and cayenne peppers, and bring the mixture to a boil. reduce the heat to very low, cover, and keep warm while you cook the noodles.

in a large pot of boling water, cook the noodles until al dente according to pkg directions.

meanwhile, in a small bowl, combine the sour cream, yogurt, poppy seeds, and lemon zest.

drain the noodles and transfer them to a large serving bowl. add the mushroom mixture and the sour cream mixture and toss well to combine.

serves 4

PENNE WITH BEEF & SUN-DRIED TOMATOES

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1 1/2 cups uncooked penne pasta (6 oz)
1 lb beef boneless sirloin steak, cut into thin strips
1/2 tsp peppered seasoned salt
1/2 cup sun-dried tomatoes packed in olive oil & herbs, drained & cut into thin strips
2 tbs oil from sun-dried tomatoes
4 med green onions, sliced (1/4 cup)
1 (6-6 1/2 oz) marinated artichoke hearts, drained
2 tbs chopped fresh basil leaves

cook and drain pasta as directed on package.

while pasta is cooking, spray a 12″ nonstick skillet with cooking spray; heat over medium-high heat. add beef to skillet; sprinkle with peppered seasoned salt. cook 2-3 minutes, stirring occasionally, just until brown.

stir tomatoes, 1 tablespoon of the oil and the onions into the beef. cook 1-2 minutes, stirring frequently, until hot. stir in the artichoke hearts, pasta and the remaining 1 tablespoon oil. cook 1-2 minutes, stirring constantly, until hot. sprinkle with basil.

4 servings

SPAGHETTI WITH NO-COOK HERB TOMATO SAUCE

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MJ1/2 cup packed fresh basil leaves
1 (14 1/2 oz) can no-salt added whole tomatoes, drained
6 medium plum tomatoes, quartered
1/4 cup pitted black olives (optional)
2 tbs olive oil
1 tbs fresh lemon juice
2 tsp grated lemon zest
1/2 tsp salt
1/4 tsp black pepper
3/4 lb spaghetti OR linguine
3 cloves garlic, peeled
1/2 lb smoked turkey, cut into small cubes

in a food processor, process the basil until coarsely chopped. add the canned tomatoes & pulse until coarsely chopped. add the plum tomatoes & olives (if using), & pulse until finely chopped.

transfer the tomato mixture to a lg serving bowl. add the oil, lemon juice, lemon zest, salt, & pepper. let the tomato sauce stand while you cook the pasta.

in a lg pot of boiling water, cook the pasta with the garlic until the pasta is al dente.

drain the pasta & garlic. press the cooked garlic through a garlic press, or mash it with a fork. add it to the tomato sauce & stir to blend. add the pasta & turkey & toss to combine.

4 servings

THIS IS BEST MADE IN THE SUMMER AT THE HEIGHT OF TOMATO & BASIL SEASON. HOWEVER, WHEN FRESH TOMATOES & BASIL AREN’T AVAILABLE, YOU CAN SUBSTITUTE 9 CANNED WHOLE TOMATOES, DRAINED, IN PLACE OF THE FRESH, & 1 TBS DRIED BASIL IN PLACE OF THE FRESH. ADD THE DRIED BASIL ALONG WITH THE OLIVE OIL & LEMON JUICE IN STEP 2.

SPINACH GNOCCHI WITH MARINARA SAUCE

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1 tbs olive oil
1 small onion, coarsely chopped
4 cloves garlic, minced
1 (14 1/2 oz) can no-salt-added whole tomatoes
1 tsp oregano
1 tbs unsalted butter
1 (10 oz) pkg frozen chopped spinach, thawed & squeezed dry
4 scallions, coarsely chopped
1/2 cup part-skim ricotta cheese
1 egg
1/2 cup flour
1/2 cup grated parmesan cheese
1/4 tsp salt
1/4 tsp black pepper

in a medium saucepan, warm the oil over medium-high heat. add the onion & half of the garlic, & cook, stirring frequently, until the onion begins to brown, about 5 minutes. add the tomatoes & oregano & break up the tomatoes with the back of a spoon. bring to a boil, reduce the heat to low, cover, & simmer the marinara sauce while you prepare the gnocchi.

in another medium saucepan, melt the butter over medium-high heat. add the spinach, scallions, & remaining garlic. cook, stirring constantly, until the scallions begin to soften, about 2 minutes.

add the ricotta & cook until the mixture loses some of its moisture & begins to bind together, about 3 minutes. remove from the heat & beat in the egg. mix in the flour, parmesan, salt & pepper.

with floured hands, using a scant 1 tbs for each, form the ricotta mixture into balls. place the gnocchi in a single layer on a plate, cover loosely with plastic wrap, & freeze until slightly firm, about 15 minutes. meanwhile, bring a lg pot of water to a boil.

add the gnocchi to the boiling water & cook until they float to the top, 5-8 minutes. with a slotted spoon, transfer the gnocchi to a colander to drain. spoon the sauce into four shallow bowls, place several gnocchi on top, & serve hot.

4 servings

HOMEMADE WHOLE WHEAT PASTA

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1 1/2 cups AP flour
1 1/2 cups whole wheat flour
1/2 tsp sea salt
4 eggs
2 tsp olive oil

sift together the flours & salt in a medium bowl, or on a clean cutting board. make a hollow in the center & pour in the olive oil. break the eggs into the hollow one at a time while mixing quickly with a fork, until the dough is wet enough to come together. knead on a lightly floured surface until the dough is stiff & elastic. cover. let relax for 30 minutes.

roll out dough with a rolling pin or use a pasta machine to achieve the desired thickness of noodles. cut into desired width & shape. allow the pasta to air dry for at least 15 minutes to prevent it from clumping when cooking.