Archive for the ‘pasta’ Category

Lemon Cream Shells

Lemon Fusilli with Arugula


1 tablespoon olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
salt and freshly ground black pepper
1 pound dried shells pasta
1/2 pound baby arugula, cut in thirds
1 pint grape tomatoes, halved

  1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
  2. Bring a large pot of water to a boil, add salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot.

  3. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula and tomatoes. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

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12 oz linguine (use spinach linguine for half, if desired)
2 tablespoons extra virgin olive oil
8 cloves fresh garlic, minced
1 lb fresh mushrooms, sliced thin
dash salt
1 cup evaporated milk
1/4 cup water
1/2 cup parmesan cheese, grated and divided

  1. Prepare pasta and strain.
  2. Meanwhile, heat the oil in large saute pan over MEDIUM heat. Add garlic and saute until slightly browned. Add sliced mushrooms, sprinkle with a dash of salt and saute for 3 minutes, tossing occasionally, or until mushrooms are lightly browned.
  3. Add milk and broth. When sauce simmers, stir in half of the parmesan. Change heat to LOW.
  4. Add pasta and toss to mix. Just before serving, sprinkle with the additional cheese.

SERVES 6
PREP TIME 15 minutes
TOTAL TIME 15-25 minutes
NOTES

  • Original recipe called for light cream in place of canned milk, but the result was slightly too heavy.
  • Once cheese has been added, heat carefully.  High heat will change the texture of Parmesan cheese.

Baked Greek Pasta

1 pound fusilli
5 tablespoons butter
1/2 teaspoon salt
1 cup grated Parmesan cheese
1 tablespoon dried oregano
2 tomatoes, cut into large chunks (optional)
kalamata olives (optional)

  1. Preheat oven to 250 degrees.
  2. In a large pot, heat salted water. Once boiling, add pasta and set timer for 8-10 minutes.
  3. While pasta is cooking, melt butter with salt in a medium skillet over medium-low heat. Cook until just brown, careful not to burn the butter. Remove from heat.
  4. Drain pasta. Return to large pot and toss with tomatoes, olives, cheese and oregano.
  5. Pour into a 7×11 inch baking dish and bake 10-15 minutes, until hot and bubbly.

SERVES 4
PREP TIME 5 Min
TOTAL TIME 30 Min

Real Macaroni and Cheese

* 2 cups uncooked elbow macaroni
* 4 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 cups milk
* 1/4 onion, minced
* salt and pepper to taste
* 1/4 pound processed cheese food
* 1/4 pound shredded Cheddar cheese
* 1/4 pound shredded Swiss cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Prepare the elbow macaroni according to package directions.
3. Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside.

4. When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9×13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste.

5. cover and bake at 350 degrees F (175 degrees C) for 45 minutes.

[original recipe + tips]

CPK Fusilli

Sun-dried Tomato & Broccoli Fusilli

1 pound dry fusilli pasta = (or 2 lbs fresh fusilli)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1/4 cup chopped fresh garlic
2 tablespoons chopped fresh thyme leaves
12 oil-packed sun-dried tomatoes — drained, and sliced into thin strips
1 quart bite-size broccoli florets — blanched, drained
1 1/4 cups grated parmesan cheese — 1/4 cup reserved for garnish

Bring a large pot of salted water to a boil. Cook pasta until al dente, 8 to 10 minutes for dry or 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then “flashed” (reheated) in boiling water to coincide with the finishing of the sauce/topping.

Heat olive oil in a large non-stick frying pan over high heat. Add salt and garlic; when the garlic just begins to brown, add thyme and sun-dried tomatoes. Toss and add broccoli. When broccoli is heated through, add drained pasta (if pan is not large enough to accommodate this large load,
proceed quickly in a large mixing bowl, while ingredients are still quite hot). Add 1 cup parmesan to the pan, sprinkling and tossing/stirring to mix.

Remove from heat; serve the pasta in warm bowls with a fresh dusting of parmesan cheese.

Comments: Fresh diced tomatoes can be added along with the broccoli if so desired.

Pasta Milano v.2

(more versions)
6 oz. butter
18 oz. grilled chicken, sliced
12 oz. sun-dried tomatoes
12 oz. mushrooms, sliced
6 Tbs. Parmesan cheese, finely grated
36 oz. roasted garlic cream sauce *
36 oz. bowtie pasta (about 6 oz. per serving)
Italian parsley sprig, if desired

Cook the pasta as directed on package. Meanwhile, sauté butter
and mushrooms about 30 seconds. Add the roasted garlic cream
sauce and Parmesan; heat thoroughly. Remove pasta from water
and drain. Add pasta to the sauté pan and mix well. Garnish
with Parmesan cheese and Italian parsley sprig.

RECIPE FOR ROASTED GARLIC CREAM SAUCE…*
Can be used for the 36 oz. of Roasted Garlic Cream Sauce
required in the Pasta Milano recipe.

1 quart heavy cream
1 head roasted garlic
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh parsley – coarsely chopped
1 pound pasta
2 teaspoons salt
1 cup Parmesan cheese – grated

In a blender process cream and roasted garlic until smooth.
In a large saucepan, combine garlic cream, pepper, and 2 tablespoons
of the parsley. Bring to a boil, then simmer for 15 minutes.

Add salt and Parmesan to mixture, stir until sauce has thickened.
———————————————————–
Macaroni Grill’s Pasta Milano

3 oz. butter
9 oz. grilled chicken, sliced
6 oz. sun-dried tomatoes, chopped
1/2 pound mushrooms, sliced
3 tablespoons Parmesan cheese, finely grated
16 oz. roasted garlic cream sauce (recipe follows)
1 pound bowtie pasta

Cook the pasta as directed on package. Meanwhile, melt butter over
medium-high heat; add mushrooms and saute for about 30 seconds.
Stir in the sun-dried tomatoes. Add the roasted garlic cream sauce
and Parmesan; heat thoroughly.
Remove pasta from water and drain. Add pasta to the saute pan and
mix well. Garnish with additional Parmesan cheese.

Roasted Garlic Cream Sauce:
1 pint heavy cream
1/2 head roasted garlic
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh parsley, coarsely chopped
1 teaspoon salt
1/2 cup Parmesan cheese, grated

In a blender, process cream and roasted garlic until smooth.
In a large saucepan, combine garlic cream, pepper, and parsley.
Bring to a boil, then simmer for 15 minutes. Add salt and Parmesan
to mixture, stir until sauce has thickened.

Pasta Milano

A la Macaroni Grill.

1 tablespoon butter
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry bowtie pasta

  1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
  2. Stir in basil and adjust seasonings to taste.
  3. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
  4. Transfer the pasta to serving plates; top with the cream sauce; serve with freshly grated parmesan.

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min