From Cooking Light Magazine
8 oz uncooked spaghetti
1 tsp salt, divided
3 T extra-virgin olive oil
2 T freshly minced garlic
1/2 tsp crushed red pepper, optional
2 cups grape or cherry tomatoes, halved
1-16oz can cannellini beans or any other white bean, rinsed and drained
5 oz arugula leaves*
2 T fresh lemon juice
1/2 cup grated Parmesan cheese
1. Cook pasta according to your taste. Drain but reserve 1/2 cup of the pasta water. Place pasta in a small bowl, adding 1/4 tsp salt, tossing gently.
2. Return pan to medium heat. Add oil, garlic, and red pepper; cook 2 minutes or until garlic is slightly browned. Stir in remaining salt, tomatoes, and beans; cook 2 minutes. Add pasta and cook 4 minutes, stirring frequently. Add reserved pasta water and arugula, tossing gently to combine.
3. Remove from heat and stir in lemon juice and cheese.
*I was unable to find arugula at the store so I will be trying it with spinach. The arugula is wonderful if you can find it but I will keep you posted on how the spinach works as well.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Spinach Manicotti
Adapted from Better Homes and Garden
1 box manicotti shells
1/4 yellow onion, diced
1 clove garlic, minced
2 Tlb butter
2 Tlb flour
1 1/3 cup milk
3 oz Swiss cheese, torn
1/3 cup chicken broth
1 egg, beaten
1 10-ounce package frozen spinach, thawed and well drained
1/2 cup cottage cheese
1/4 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1/4 tsp lemon peel, zested
1. Cook noodles according to package directions. Drain. Cool in a single layer on a piece of non-stick or greased foil.
2. For the sauce, in a medium saucepan cook onion and garlic in butter until tender. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Add Swiss cheese and broth, stirring until cheese melts.
3. For filling, in a medium bowl stir together egg, spinach, cheeses, and lemon zest. Use a small spoon to fill the manicotti shells with filling. Arrange filled shells in a baking dish. Pour sauce over filled shells.
4. Bake, covered in a 350 degree oven for 30-35 minutes or until well heated through. Let stand 10 minutes before serving.
1 box manicotti shells
1/4 yellow onion, diced
1 clove garlic, minced
2 Tlb butter
2 Tlb flour
1 1/3 cup milk
3 oz Swiss cheese, torn
1/3 cup chicken broth
1 egg, beaten
1 10-ounce package frozen spinach, thawed and well drained
1/2 cup cottage cheese
1/4 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1/4 tsp lemon peel, zested
1. Cook noodles according to package directions. Drain. Cool in a single layer on a piece of non-stick or greased foil.
2. For the sauce, in a medium saucepan cook onion and garlic in butter until tender. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Add Swiss cheese and broth, stirring until cheese melts.
3. For filling, in a medium bowl stir together egg, spinach, cheeses, and lemon zest. Use a small spoon to fill the manicotti shells with filling. Arrange filled shells in a baking dish. Pour sauce over filled shells.
4. Bake, covered in a 350 degree oven for 30-35 minutes or until well heated through. Let stand 10 minutes before serving.
"Adam's" Pasta Bake
Adapted from a recipe I received from a friend at work (hence the Adam)
1 bag of pasta, shape of your choice
1 tsp canola oil
1/2 yellow onion, diced
1 or 2 garlic cloves, peeled and minced
1 pound extra lean ground turkey
1/2 package turkey pepperoni
1 jar marinara sauce, flavor of your choice
1 cup grated mozzarella cheese
1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil and add your pasta. Cook according to your taste and instructions on the package.
3. While pasta is cooking, in a large skillet, cook onion and garlic in canola oil over medium heat. Once they have browned, add turkey and cook until no longer pink. Add marinara sauce and turkey pepperoni. Mix and let simmer until pasta is finished cooking.
4. Drain pasta and return to pot. Add sauce and turkey mixture. Stir until combined. Stir in 1/2 cup mozzarella cheese.
5. Pour into greased 13x9x2 baking dish. Top with remaining cheese and bake 20-30 minutes until hot and bubbly.
*This recipe is very versitle. Add veggies if you are feeling fun! Use ground beef and real pepperoni if you feel so inclined. And heck, through in a couple red pepper flakes if you are wild and daring like that!
1 bag of pasta, shape of your choice
1 tsp canola oil
1/2 yellow onion, diced
1 or 2 garlic cloves, peeled and minced
1 pound extra lean ground turkey
1/2 package turkey pepperoni
1 jar marinara sauce, flavor of your choice
1 cup grated mozzarella cheese
1. Preheat oven to 350 degrees.
2. Bring a large pot of water to a boil and add your pasta. Cook according to your taste and instructions on the package.
3. While pasta is cooking, in a large skillet, cook onion and garlic in canola oil over medium heat. Once they have browned, add turkey and cook until no longer pink. Add marinara sauce and turkey pepperoni. Mix and let simmer until pasta is finished cooking.
4. Drain pasta and return to pot. Add sauce and turkey mixture. Stir until combined. Stir in 1/2 cup mozzarella cheese.
5. Pour into greased 13x9x2 baking dish. Top with remaining cheese and bake 20-30 minutes until hot and bubbly.
*This recipe is very versitle. Add veggies if you are feeling fun! Use ground beef and real pepperoni if you feel so inclined. And heck, through in a couple red pepper flakes if you are wild and daring like that!
Chicken Spaghetti
Adapted from The Pioneer Woman Cooks (her cookbook)
2 boneless, skinless chicken breasts
1 can chicken broth (low sodium)
2 cups water
2 teaspoons seasoned salt, divided
1/3-1/2 box spaghetti noodles, broken in half
1/2 small onion
2-3 stalks celery
1 small can mushrooms, drained
1 can cream of mushroom soup
1-1/2 cups grated cheddar cheese
1/2 cup milk
Ground pepper, to taste
Cayenne pepper, to taste
1. Preheat the oven to 350 degrees.
2. Boil chicken breasts in chicken broth, water, and 1 teaspoon seasoned salt. Once chicken is cooked through, let cool and then shred. Set aside.
3. Cook spaghetti according to package.
3. Cut up onion and celery.
4. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup and 1 cup cheddar cheese. Then add your vegetables, drained mushrooms, seasoned salt, pepper, and cayenne.
5. Add chicken and milk and stir ingrediants together until combine. Taste and season if necessary.
6. Pour the mixture into a baking pan and top with 1/2 cup cheddar cheese. Bake for 35-45 minutes, until bubbly.
2 boneless, skinless chicken breasts
1 can chicken broth (low sodium)
2 cups water
2 teaspoons seasoned salt, divided
1/3-1/2 box spaghetti noodles, broken in half
1/2 small onion
2-3 stalks celery
1 small can mushrooms, drained
1 can cream of mushroom soup
1-1/2 cups grated cheddar cheese
1/2 cup milk
Ground pepper, to taste
Cayenne pepper, to taste
1. Preheat the oven to 350 degrees.
2. Boil chicken breasts in chicken broth, water, and 1 teaspoon seasoned salt. Once chicken is cooked through, let cool and then shred. Set aside.
3. Cook spaghetti according to package.
3. Cut up onion and celery.
4. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup and 1 cup cheddar cheese. Then add your vegetables, drained mushrooms, seasoned salt, pepper, and cayenne.
5. Add chicken and milk and stir ingrediants together until combine. Taste and season if necessary.
6. Pour the mixture into a baking pan and top with 1/2 cup cheddar cheese. Bake for 35-45 minutes, until bubbly.
Pasta with Chicken, broccoli and sun-dried tomatoes
Recipe from Jamie DeLuna
Pinch of salt
Fresh Broccoli, crowns only
1/2 box linguini
1 lb chicken breasts, cut into cubes
1 T olive oil
1 T margarine
3 cloves garlic, minced
1 (12 oz) can fat-free evaporated milk
1 cup 2% milk (Jamie suggested half & half)
Minced sun-dried tomatoes
2 tsp corn starch
2/3 cup grated Parmesan cheese
1. Bring water to a boil in a large pot. Add salt, broccoli and pasta, stirring occasionally.
2. Saute chicken in margarine and olive oil for about 7 minutes or until chicken is no longer pink. Salt and pepper chicken to taste.
3. Add garlic and saute another minute. Add milks and sun-dried tomatoes and stir to blend. Combine corn starch with 1 T cold water. Bring sauce to a light boil and add corn starch. Stir to blend. Add cheese and simmer about 2-3 minutes.
4. Drain broccoli and linguini and put back into pot. Pour chicken mixture over the noodles and combine. Serve immediately.
Pinch of salt
Fresh Broccoli, crowns only
1/2 box linguini
1 lb chicken breasts, cut into cubes
1 T olive oil
1 T margarine
3 cloves garlic, minced
1 (12 oz) can fat-free evaporated milk
1 cup 2% milk (Jamie suggested half & half)
Minced sun-dried tomatoes
2 tsp corn starch
2/3 cup grated Parmesan cheese
1. Bring water to a boil in a large pot. Add salt, broccoli and pasta, stirring occasionally.
2. Saute chicken in margarine and olive oil for about 7 minutes or until chicken is no longer pink. Salt and pepper chicken to taste.
3. Add garlic and saute another minute. Add milks and sun-dried tomatoes and stir to blend. Combine corn starch with 1 T cold water. Bring sauce to a light boil and add corn starch. Stir to blend. Add cheese and simmer about 2-3 minutes.
4. Drain broccoli and linguini and put back into pot. Pour chicken mixture over the noodles and combine. Serve immediately.
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