Pasta Recipes are Ready and April's Theme

My cousin, Annie MacDonald has decided this month's theme, see below.  Remember to please send me the recipes before March 31st. (mack10enzie@gmail.com)

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Hi Everybody,

The pasta recipes are up! (see below) Enjoy! It’s my turn to choose the category this month and I have decided to go with vegetarian dishes. My fiancé is a vegetarian and I am starting to run out of things to make...and we aren't even married yet! Plus, the fact that we are getting married in 5 months gives me a whole other reason to embrace the veggie. But healthy or not, anything without meat goes. Can’t wait to try your recipes!

Have a great month! 

Annie

Creamy Walnut Pesto and Pasta

Creamy Walnut Pesto and Pasta
Claire Evans - Dallas, TX

This is quick and easy for busy nights.

Ingredients
1/2  Box of Bow Tie noodles cooked to el denti

1  Jar of Alfredo Sauce.  I use Bortellis

1/3 cup of chopped walnuts

1 – 2 Table Spoon of finely chopped cilantro, depends on how much of a “bite” you want.

1/8- 1/4 cup of Pesto Sauce

Cooking Instructions
Mix the following ingredients and bring to a simmer

• Alfredo sauce
• Chopped walnuts
• Finely chopped cilantro
• Pesto sauce

Mix Pasta and Sauce and serve with a green salad with a vinegrette dressing and strawberries.

Additions

Chopped chicken breast or 8-10 large cooked shrimp  (for meat lovers)

Linguine with Spring Vegetables

Linguine with Spring Vegetables
Kay Quealy - Salt Lake City, UT

Ingredients
2 tablespoons light olive oil
1/2 cup unsalted butter
1 medium onion, minced
2 large cloves garlic, minced
1/2 pound mushrooms, thinly sliced
1 medium zucchini, thinly sliced
1 medium carrot, peeled and cut into strips
1 pound fresh, thin asparagus, sliced diagonally
1/2 cup chicken stock
1 cup heavy cream
3 green onions with tops, thinly sliced
1 cup frozen peas, thawed or 1 cup broccoli florets
1/4 cup fresh basil, chopped, or 2-3 teaspoons dried
salt and freshly ground black pepper to taste
1 pound linguine, cooked al dente and drained
1/2 cup freshly grated Parmesan cheese
1/4 cup minced fresh parsley

Cooking Instructions
Heat the oil and butter in a large skillet over medium heat and saute the oinon and garlic until limp.  Add the mushrooms, zucchini, carrot and asparagus.  Saute for 2 to 3 minutes.

Add the chicken stock and the cream and cook for several minutes to reduce the liquid.  Stir in the green onions, peas and basil and season to taste with salt and pepper.  Cook for one minute more.

Add the hot pasta and the cheese to the skillet and mix well.  Sprinkle with the parsley and serve.

Bottoli's Pasta

Bottoli's Pasta
Amanda Starley - New Jersey

Ingredients
1 Box Pasta (I prefer Bow Tie)
6 Tomatoes
1 large ball Buffalo Mozzarella in water
3 Garlic Cloves
1/4 Cup Kalamata Olives (pitted)
2 T. Basil Leaves
1/4 Cup Olive Oil
Salt

Cooking Instructions
Drain and chop mozzarella, chop tomatoes, chop basil and dice kalamata olives. Put in a large bowl and add olive oil and salt to taste. Cut garlic into large chunks and add. Cook and drain pasta and stir into the large bowl with the other ingredients. Take out the garlic chunks and throwaway. Enjoy!

Turkey Sausage Pasta

Turkey Sausage Pasta
Audrey Quealy - Minneapolis, MN

Here is my Turkey Sausage Pasta. I made it up, and it turned out pretty good.

Ingredients

1 small onion chopped

1/2 red pepper sliced

1/2 of long turkey sausage, sliced

garlic

3/4 cup chicken broth/stock

Chopped broccoli

whole wheat linguine or penne or whatever pasta you have in the cupboard

parmesan

Cooking Instructions

Saute 1 small onion chopped in some olive oil. Add 1/2 sliced red pepper. Add about 1/2 of those long turkey sausages sliced. Cook over med/high for about 5 min. Add 2 cloves garlic minced and about 3/4 cup chicken broth/stock. Simmer for a few minutes. Add chopped broccoli and cover to steam. Stir in whole wheat linguine or penne or whatever you have in the cupboard. Oh, and always sprinkle with a little parmesan. Yum!

Linguine with Shrimp and White Wine

Linguine with Shrimp and White Wine

Meghann Bezdikian - Philadelphia, PA

Ingredients

1/2-inch-wide handful of linguine

1 tablespoon butter

1 garlic clove

1/3 cup dry white wine

red pepper flakes

salt and pepper

1/4 pound large shrimp (peeled)

1/2 teaspoon lemon juice

parsley for garnish

Cooking Instructions

1. Boil salted water and cook pasta until al dente.

2. Meanwhile, in a small non-stick skillet, melt half the butter over medium. Add garlic and a pinch of red pepper flakes. Cook until fragrant - about 1 minute.

3. Raise heat to medium-high. Add wine. Cook until reduced by 1/3 (about 1 minute).

4. Add shrimp and season with salt and pepper. Cook until shrimp is opaque (about 1-2 minutes). Remove from pan from heat and swirl in lemon juice and remaining butter.

5. Add to pasta and toss. Garnish with parsley.

Pesto Farfalle & Chicken Salad

Pesto Farfalle & Chicken Salad 
Sarah Drown & Ryan Baltz - Dallas, TX 

One of my mom’s yummy recipes (Mrs. Drown).


Serves 8. 

Ingredients
Basil Pesto (For a quickie version of this you can use store bought pesto)
1 Cup fresh basil leaves
1 Cup fresh spinach
2 Tbsp minced garlic
¼ Cup pine nuts
½ Cup grated Romano Cheese
½ tsp salt
¼ tsp pepper
½ Cup Olive Oil
½ Cup Vegetable Oil  

Pasta Salad
1 Pound Farfalle (Bowtie) Pasta
2 Tbsp Olive Oil
1 large sweet Onion, thinly sliced
2 Pounds boneless, skinless Chicken Breasts (grilled or broiled)
1 Cup dried cranberries or cherries 

Cooking Instructions
For Basil Pesto
In food processor, place basil, spinach, pine nuts, cheese, salt & pepper. Pulse to chop basil & spinach. Add olive & vegetable oils slowly. Pesto should be creamy in texture. (Makes about 2 Cups of Pesto)
For Salad
Cook Pasta & then set aside. Heat olive oil in pan & sauté onion until golden. Add to pasta. Cut cooked chicken breasts into 1-inch pieces & then add to pasta along with cranberries. Gently stir in basil pesto.

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil
Tiffany Brewster - Salt Lake City, UT

This simple vegetarian pasta is perfect for a summertime picnic.

Yield: Makes 4 to 6 servings

Ingredients

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves (regular basil will work if you can’t find Thai)

*Available in the Asian foods section of many supermarkets and at Asian markets.

Directions

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

Portobello Mushroom Lasagna

Portobello Mushroom Lasagna
Annie MacDonald - London, England

This is a Barefoot Contessa recipe. I like to add something extra
to the sauce, like some garlic or basil or thyme, but it really
depends on how flavorful you want it.

Serves about 6

Ingredients
Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan

Cooking Instructions
Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt and a
splash of oil. Add the lasagna noodles and cook for 10 minutes,
stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set
aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan.
Add the flour and cook for 1 minute over low heat, stirring constantly
with a wooden spoon. Pour the hot milk into the butter-flour mixture
all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook
over medium-low heat, stirring first with the wooden spoon and then
with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice
the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons
of the butter in a large (12-inch) saute pan. When the butter melts,
add half the mushrooms, sprinkle with salt, and cook over medium heat
for about 5 minutes, until the mushrooms are tender and they release
some of their juices. If they become too dry, add a little more oil.
Toss occasionally to make sure the mushrooms cook evenly. Repeat with
the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an
8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then
more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan.
Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan.
Top with a final layer of noodles and sauce, and sprinkle with the
remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce
is bubbly and hot. Allow to sit at room temperature for 15 minutes and
serve hot.

Ravioli in Cream Sauce

Ravioli in Cream Sauce
Sonja Booker - Salt Lake City, UT

This recipe is so quick, easy, and delicious!

Ingredients
1 pkg. Beef Ravioli (Bertonelli sells a spicy beef and sausage ravioli that's really good)
2 T. Butter
1 8 oz. pkg Sliced Mushrooms
2 Garlic Cloves, minced
1 tsp. Dry Italian Seasoning
1 can Rotel Tomatoes
1 C. Whipping Cream
1/2 C. Parmesan
1/2 tsp. Salt
Optional: crushed red peppers


Cooking Instructions
Prepare Ravioli as directed.  In separate pan melt butter and saute mushrooms and garlic.  Stir in diced tomatoes, seasoning, salt, and cream.  Bring to a boil, then reduce heat and simmer for 5 minutes.  Add cheese to sauce.  Mix sauce and ravioli.

Serving
For a variation on recipe add cooked chicken and serve over angel hair pasta.

Spaghetti Pie

Spaghetti Pie
Jessica Yoo - Colorado Springs, CO

This is a fast and simple recipe.

Ingredients
1 tsp. salt
1/2 lb. dried spaghetti
1 Tbsp. & 2 tsp. olive oil
1 C. Red pasta sauce
 1/2 C. chopped green bell pepper
2-3 tsp minced garlic ( I always use more garlic)
1 tsp of a creole seasoning ( I use Tony's)
1/4 tsp. crushed red pepper flakes
1 tsp. Italian seasoning
1 1/2 C. cubed mozzarella cheese (~ 4oz)
1/2 C. chopped black olives
4 oz. of sliced mushrooms
4 eggs
1/2 C. Milk
3/4 C. Sliced pepperoni (turkey pepperoni if you like)
1/2 C. grated Parmesan cheese

Cooking Instructions
Bring a pot of water to a boil add salt and spaghetti and cook until al dente. Drain spaghetti and return to the pot. Toss spaghetti in 2 tsp. olive oil and set aside.

Preheat your oven to 375 degrees. Lightly grease a 2-quart casserole dish with the remaining olive oil and set aside.

In a large mixing bowl combine spaghetti, pasta sauce, bell pepper, garlic seasonings, crushed red pepper, mushrooms, olives & mozzarella toss to mix well.

In a separate bowl, whisk together the eggs and milk. Transfer the spaghetti mixture to the casserole dish and pour egg mixture over the top. Arrange the sliced pepperoni in an even layer over the top and sprinkle with Parmesan cheese.

Bake until bubbly and golden brown on top, 20-25 min. Remove from the oven and let stand for about 5 min.

Enjoy...

Linguine With Shrimp Scampi

Linguine With Shrimp Scampi

Sierra Campbell - Laguna, CA

(recipe from Barefoot Contessa - a staple in my house!!)

Ingredients

Vegetable Oil

Kosher Salt

1 1/2 lbs linguine

6 Tbs (3/4 stick) unsalted butter

5 Tbs good olive oil

3 Tbs minced garlic (9 cloves)

2 lbs large shrimp (about 32) peeled and deveined - I buy the frozen pack at Costco that is already peeled and deveined, and then I defrost the shrimp a little under warm water and pull off the tails before I add it to the pasta)

1/2 tsp freshly ground black pepper

3/4 cup chopped fresh parsley

grated zest of 1 lemon

1/2 c freshly squeezed lemon juice (4 lemons)

1/2 lemon, thinly sliced in half-rounds

1/4 tsp hot red pepper flakes

Cooking Instructions

Drizzle some oil in a large pot of boiling salted water, add 1 tbs of salt and the linguine, and cook for 7-10 min, or according to the directions on the package. 

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.  Add the garlic.  Saute for 1 minute.  Be careful, the garlic burns easily!  Add the shrimp, 1 tbs of salt and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.  Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.  Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot.  Immediately add the shrimp and sauce, toss well and serve.

Asian Chicken Noodles

Asian Chicken Noodles
Kayley Meinzer - Lehi, UT

Ingredients
1 package spaghetti noodles cooked
2 cooked chicken breasts chopped
2 cups cooked and shelled edemame beans (any veggies will work but these are my favortie)
Kraft toasted asian sesame dressing (the light one is just as good)




Cooking Instructions
Mix together and enjoy!

Lasagna

Lasagna
Mackenzie Day - Philadelphia, PA

Serves 8 -10

Ingredients
1 lb Italian Sausage (or I also use ground turkey cooked with Italian seasonings)
1 clove garlic, minced
1 tbsp basil
1 1/2 tsp salt
1 1lb can tomatoes
2 6 oz cans of tomato paste
10 oz lasagna noodles
2 eggs
3 cups ricotta cheese
1/2 cup Parmesan cheese, grated
2 tbsp parsley flakes
1/2 tsp pepper
1/2 tsp salt
1 lb mozzarella cheese, grated


Cooking Instructions
Brown meat, add next five ingredients.  Simmer uncovered 30 min, stirring occasionally.  Cook noodles (or you can use the non-cook kind).  Beat eggs, add remaining ingredients, except mozzarella.

Preheat oven to 375º. Layer half of the noodles in 13x9x2 pan, spread with half of the ricotta cheese, then half of the mozzarella, then half of the meat sauce.  Repeat.  Bake at 375º for 30 min.

Serving
Let stand 10 min before serving.  You can also freeze this and have the leftovers for weeks :)

Creamy Bell Pepper Pasta

Creamy Bell Pepper Pasta
Kirsten Fuller - Bountiful, UT

Tim and I love cooking! When we first got married we lived off of rice-a-roni and pasta-roni because we knew not of the possibilities (It was very pathetic--I know!). We were continually trying new recipes and/or making our own up. One recipe that I made up has become quite regular in our household. It's got a bit of a spicy kick because of the crushed red pepper, but it's pretty good.  I've made this for multiple people and they always tell me how delicious and flavorful it is.  However, if you have leftovers they do not reheat well.  Anything with a cream sauce doesn't reheat well-- it turns back into an oily mess.  I guess you'll have to eat it all in one sitting-- it's a hard job, but someone's gotta do it.


Serves:  approximately 4 people

Ingredients
1 yellow onion (sliced)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
4-5 cloves of garlic (minced)
1 teaspoon crushed red pepper flakes
1 pint heavy cream
2 cups parmigiano-reggiano cheese (grated)
2 tablespoons olive oil
salt and pepper to taste (I usually add salt and pepper throughout the entire process)

Cooking Instructions
In a stock pot begin to heat water. When water is boiling add desired pasta and cook. Meanwhile, in a fairly large nonstick skillet heat olive oil. Add onions, bell peppers, salt, pepper, red pepper flakes and saute until translucent. Add minced garlic and saute for another 3-5 minutes. After all ingredients have sauteed together add heavy cream (more salt and pepper as desired). Bring heavy cream to simmer ( (approximately 5 minutes). Once it's began to simmer add grated parmesan cheese. Once cheese is melted, drain pasta and add to cream/cheese mixture and serve.  If desired-- you could add grilled chicken breasts to make it more meatier.

Risotto with chicken, parmesan, and peas

Risotto with chicken, parmesan, and peas
Stacey Brewster - Salt Lake City, UT

Recipe courtesy of William Sanoma... OK, so it's not Pasta, but it's Italian, and it's one of my favorites! :)

Ingredients
6 cups chicken stock
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
1 ½ cups Arborio rice
¾ cup crisp dry white wine such as Sauvignon Blanc or Pinot Grigio
2 cups bite-sized pieces roasted chicken
1 cup cooked fresh or frozen peas
2/3 cup grated parmesan cheese plus extra for sprinkling
Salt and freshly ground pepper
Chopped fresh flat-leaf Italian parsley for garnish

Directions
In a saucepan over high heat, bring the stock to a boil. Reduce the heat to very low to keep the stock hot.
In a Dutch oven or large, heavy saucepan over medium heat, melt the butter. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the rice and cook, stirring often, until the rice turns opaque, 2-3 minutes. Do not allow the rice to brown.
Add the wine and cook, stirring constantly, until it is almost completely absorbed. Stir in enough hot stock (about a ladleful) to cover the rice barely. Continue to cook, stirring almost constantly, until nearly all the liquid is absorbed. Repeat, each time adding more stock to cover the rice barely and stirring until almost absorbed, until the rice gains are tender barely and stirring until almost absorbed, until the rice grains are tender but still slightly firm at the center, 20-25 minutes. (If all of the stock is used before the rice is tender, add hot water.) During the last 3 minutes, stir in the chicken and peas to heat through. When the rice is just cooked, make a final addition of about 2/3 cup stock (or hot water) to give the risotto a creamy consistency.
Remove from the heat and stir in the cheese. Season to taste with salt and pepper. Spoon into shallow soup bowls, sprinkle with cheese and parsley, and serve immediately. 

Lemon Chive Pasta

Lemon Chive Pasta

Sherry Baltz - Park City, UT

Ingredients
Fettuccine Noodles
Sauce:
2 tbs. unsalted butter
1 tbs. chopped fresh chives
2 tbs. olive oil
zest of 1/2 lemon
salt and pepper to taste

Cooking Instructions
Boil enough Fettuccine for 3 servings. Toss pasta with butter and serve immediately.