pasta

Springtime Tortellini Pesto Soup

When it comes to Spring, many ingredients come to mind, but one of my main go-to’s has to be asparagus!  I also let go of my rich, creamy soups for a light, broth version.  I know I’m about to make this soup whenever I can get my hands on that crisp, stalky green vegetable.  I also know I can prepare it on a busy weeknight, as it takes a mere 30-40 minutes to make.  Plus, since it fills a large pot, the leftovers can be had the following day for lunch or dinner!  Pair with a side salad and warm rolls and you have the perfect Spring time supper!

The Starting Lineup

  • 1 Tbsp olive oil
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • 8 cups (64oz) chicken broth
  • 1/4 cup prepared basil pesto, plus more for garnish
  • 2 (15oz) cans great white northern beans, rinsed
  • 16 oz frozen tortellini
  • 1 pound asparagus, cut into 1-inch pieces
  • 6 oz fresh spinach leaves
  • Precooked chicken sausage, sliced (i.e. HEB Naturals Apple Gouda)
  • Shaved parmesan cheese, garnish
  • Kosher salt and ground black pepper, to taste

In a large Dutch oven, heat olive oil over medium heat.  Add onions, garlic and a hefty pinch of salt and pepper and sauté for 5 minutes (*add garlic towards the end of the 5 minutes, careful not to burn).

To the onion and garlic, add in the broth and whisk in the pesto.  Add in the tortellini and white beans and bring to a simmer for 20 minutes.

Lastly, add in the asparagus, spinach leaves and sliced sausage and simmer until warmed through, about 5 minutes.

Ladle into bowls and top with more pesto and parmesan cheese.  Enjoy!

SpringtimeTortelliniPestoSoup

 

Advertisements

Shrimp Scampi Fettuccine

This will appear as an impressive main dish to your guests, but it’s really a quick and easy 20-minute meal that works great for weeknights!  Simple ingredients, simple to prepare, but feels so indulgent!

The Starting Lineup

  • 1 lb fettuccine noodles (can also use gluten free or even “zoodles”)
  • 3 Tablespoons butter
  • 2 Tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine (i.e. pinot grigio) or chicken broth
  • 1/4 teaspoon red pepper flake (plus more for serving)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon (to taste) freshly ground black pepper
  • 1-1/2 pounds extra-large shrimp, peeled and deveined
  • 1/3 cup freshly squeezed lemon juice (plus extra wedges for serving)
  • 1/2 cup shredded parmesan cheese
  • 1/3 cup Italian flat leaf parsley, chopped

Prepare noodles as directed, opting for more al dente texture.  Drain and set aside.

In a large skillet, melt the butter and olive oil over medium heat.  Add in the garlic and sauté for 1 minute.  Pour in the wine (or broth), red pepper flake, salt and pepper.  Allow to reduce by half (2-3 minutes).

Add in the shrimp and sauté until they turn a bright pink (3-4 minutes depending on size).  Stir in the lemon juice and parmesan and then add in the cooked noodles and chopped parsley; toss to coat.

Serve with a simple side salad or classic Caesar and warm crusty bread, enjoy!

shrimpscampifettuccine

Pumpkin, Bacon & Sage Alfredo Gnocchi

This creamy, smoky recipe is the ultimate Fall-inspired adult dish.  We all have seen pumpkin used in just about every which way (after all, it’s Fall y ‘all!), but I’d like to incorporate its savory side to the mix.  So what a better way to introduce it than to fluffy pillows of gnocchi and crispy bacon and sage!

So before you’re on the couch this Thanksgiving, enjoying that pumpkin pie and the 5th replay of National Lampoon’s Christmas Vacation that day (I know I’m not the only one), try this dinner out.  You will impress!

The Starting Lineup

  • 2 (17.6oz) packages gnocchi, cooked to package directions (or a 16oz pckg pasta of choice)
  • 8 strips bacon
  • 1 Tablespoon butter
  • 12 sage leaves, fresh/chopped
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1-1/4 cup canned pumpkin (NOT pumpkin pie filling)
  • 2 cups Half & Half
  • 3/4 cup parmesan cheese, grated
  • 1/2 teaspoon nutmeg
  • Salt and pepper, to taste
  • 1/4 cup pasta water (optional, to thin)

 

Cook your gnocchi (or pasta preference) to package directions, drain in colander and set aside.  *Keep a 1/2 cup of pasta water before you drain, in case the sauce gets too thick.

Meanwhile, in a large skillet, crisp up the chopped bacon.  Transfer to a paper towel lined plate.

In that same skillet, add the butter and onions, sauté for 6-7 minutes.  Turn to medium-low and add the garlic and sage leaves for 1-2 minutes, careful not to burn.

To the onions and herbs, spoon in the pumpkin puree, plus the half & half and parmesan cheese; whisk until smooth and creamy.  *Add pasta water, if needed.

Lastly, add in the cooked gnocchi/pasta and most of the bacon (reserve a bit for garnish); gently combine.  Serve with the extra bacon crumbles, sage and parmesan cheese.

*The same amount of gnocchi produces about half of the volume of pasta.  Hence the 2 packages of gnocchi vs 1 package of noodles.  ….science…

PumpkinBaconSageGnocchi

Creamy Bacon and Pea Pasta (one-pot)

When you combine the flavors of smoky and salty bacon with sweet green peas and creamy pasta, something magical happens.  Well, magic may be a strong word, but at the very least something your taste buds would deem incredible!

This is a neat recipe, because you can take such simple everyday ingredients and elevate them into a dinner worthy of a party…aka “dinner party” ;).  Plus, all it takes is one large pot, yes just one, and about 30 minutes of your time.  It just can’t be beat!

The Starting Lineup

  • 8oz penne pasta
  • 6 slices thick cut bacon
  • 2 cups chicken stock
  • 1 cup peas, frozen
  • 1 cup mushrooms
  • 1/2 cup yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 Tablespoons cream cheese
  • 1 cup milk
  • 1/2 cup (8oz) sour cream
  • 1/4 parmesan cheese

In a large pan, fry the bacon over medium-high heat until it is crisp.  Set the bacon aside and remove all but 2 tablespoons of the bacon grease.

Next, add in the mushrooms and onions to the pan and sauté until they begin to soften.  Add the garlic and continue to cook for 1-2 minutes, followed by the chicken stock, milk and pasta to the same pan.  Bring to a low boil, cooking for 7-10 minutes (covered) or until pasta is al dente.

Add in the cup of frozen peas to the pasta and gently stir until they have defrosted.  Remove the pan from the heat and stir in the cream cheese and sour cream.  Crumble the crisped bacon overtop and gently fold into the pasta.  Salt and pepper taste.  To serve: sprinkle shredded parmesan cheese overtop.  Enjoy!

CreamyBacon&PeaPasta

BLT Goat Cheese Pasta

I probably crave a traditional BLT sandwich a few times per week…arguably one of the best, simple sandwiches ever invented.  Now, one night at dinner, I wanted to elevate somewhat from my 12-year-old-self appetite and I figured out how to do just that!  Pasta!!

Yes, to feel the age I really am, all it takes is some yummy Italian food and a glass of wine to transport me back into my 30’s.  Plus, my husband prefers this sort of meal as well, not a random sandwich I put before him. 😉  So I already had the bacon on hand, a must, and I substituted the spinach leaves for iceberg and halved cherry tomatoes for the traditional beefsteak or Roma variety.  The kicker though, is that added touch of crumbled goat cheese at the end.  It melds beautifully into the warm pasta with the savory and sweet bacon and maple sauce.

Let me also note and close with…this meal takes less than 30 minutes to prepare and have on the table!  Gourmet, simple and oh so flavorful!

 

*As always, you can pair this with any sort of pasta, whether gluten free, spaghetti squash, zucchini noodles, etc.

The Starting Lineup

  • 10 oz linguine (or other long noodle)
  • 8 strips bacon, cut into 1″ pieces
  • 1/4 cup chicken broth (plus more for thinning sauce, if desired)
  • 1 hefty Tbsp real Maple syrup (no Aunt Jemima here please)
  • 3 cups spinach leaves
  • 1 cup cherry tomatoes, halved
  • 1 cup sliced mushrooms (optional)
  • 2oz goat cheese, crumbled

Prepare your pasta according to package directions/ al dente.  Drain and set aside.

In a large skillet (as you’ll be adding all of your cooked pasta to this), cook your bacon pieces over medium heat till slightly crisp.  Remove all but 2 Tbsp of the bacon grease (depending, you may have that exact amount of bacon grease in your pan and won’t have to drain any).

Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to pick up any brown bits of bacon flavor.  The “fancy” word for this is deglazing..look at you!

Now over low heat, add in the maple syrup, spinach (1 cup at a time as it wilts), halved cherry tomatoes and mushrooms (<-optional), toss together.

Finally, add the cooked pasta and the goat cheese to the sauced skillet.  The goat cheese will melt in to the dish creating a creamy texture (If you like a thinner coating, just add a tablespoon of chicken broth at a time).  Serve with warm bread and a salad for a truly great and easy meal, enjoy!

BLTGoatCheesePasta

Sweet Lemon Pasta

This is a great way to kick off the warmth of Spring!  So good that I’m sure you’ll carry this lightly sweet and tangy dish all the way through summer!  It’s bright, fresh and quite versatile as I like to pair it with grilled shrimp or chicken, or just eat it as is for a light lunch!

*To amp up your veggie intake, prepare this with roasted spaghetti squash instead of pasta noodles.

The Starting Lineup

  • 1/2 cup honey
  • 1/4 cup freshly squeezed lemon juice
  • 2 sprigs of fresh thyme, the leaves (if using dried about 1 tsp) 
  • 1/2 tsp salt
  • 2 Tbsp extra virgin olive oil
  • 8oz of pasta of choice (I prefer a thin noodle for the light sauce) or roasted spaghetti squash

If adding chicken:

  • 1/2 cup chicken broth
  • 1 lb chicken breast, cubed in 1″ pieces
  • A pinch of salt and pepper
  • 1 Tbsp olive oil

Garnish (optional)

  • Parmesan cheese, grated
  • Lemon wedges

Bring water to a boil, cook noodles to package directions, drain and set aside.  Alternatively, roast spaghetti squash in oven, shred with fork, set aside.

In a medium size bowl, combine the honey, lemon juice, thyme leaves, salt and olive oil.  Whisk and set aside.

Bring a large, non-stick skillet to med-high heat.  Add in the olive oil and the chicken seasoned with salt and pepper.  Allow to cook 3-4 minutes on each side to create a nice browned color.

With the chicken still in the pan, pour in the chicken broth and scrape up any brown bits (flavor!) and then pour in the sauce.  Turn down to med-low heat and allow to simmer for 5 minutes, till slightly reduced, stirring occasionally.

Add your cooked pasta or spaghetti squash straight to the chicken and sauce and toss to combine.  Serve with freshly grated Parmesan or Pecorino Romano cheese and lemon wedges…oh, and LOTS of warm, garlicky breadsticks!!  Enjoy! xo

SweetLemonPasta2

 

Adobo Shrimp Primavera

If this is your first time on my site, you may have noticed that I like to take your traditional recipes and give them a twist and a spike in flavor!  Who needs hum-drum?

Though it’s technically still winter and we definitely  have our cold days and nights, we also have some quite warm days (it is bi-polar Texas after all) and I was just totally over the typical stew dinner.  So here I give you my “Adobo Shrimp Primavera”, just in time for our approaching Spring!

This alfredo has a great smoky and slightly spicy flavor from both the chipotles and the adobo seasoning, but it keeps with tradition using cream and parmesan cheese.  You can also use your favorite fresh vegetables of choice for the primavera aspect and if you don’t care for shrimp, then use chicken!  ..or hey, keep it vegetarian and enjoy the best aspect of all…that sauce!!

https://www.goya.com/en/products/adobo-with-pepper

 

The Starting Lineup

  • 1 lb large fresh or thawed shrimp
  • 1-1/2 tsp Adobo seasoning (i.e. Goya brand)
  • 16oz pasta noodles of choice
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp butter
  • 1 yellow squash, thickly sliced
  • 6oz asparagus, cut into thirds
  • 1 cup fresh spinach
  • 1 cup cherry tomatoes, halved
  • 1-2 Chipotle in Adobo peppers, finely diced + 1 Tbsp sauce (use 1 pepper for mild sauce)
  • 1 cup heavy cream (half & half ok)
  • 3/4 cup parmesan cheese, plus more for garnish

 

Place the shrimp in a bowl and toss with the Adobo seasoning, set aside.

Bring a large stock pot of salted water to a boil and cook pasta according to package directions.  Drain and set aside.

In a large non-stick pan over medium-high heat, add the oil and butter along with the squash, asparagus and spinach.  Sauté for 3-4 minutes.

Next, stir in the halved cherry tomatoes, heavy cream, diced chipotle pepper + sauce and the shrimp.  Toss and cook until shrimp are opaque, about 6-7 minutes.

Finally add in the cooked and drained pasta noodles and parmesan cheese; toss and cook until the cheese has melted, about 2-3 minutes.  Taste for more Adobo seasoning and/or salt if needed.

Serve in a large bowl along with extra parmesan cheese to garnish and warm crusty bread for soaking up the rich, slightly smoky and spicy cream sauce.  Enjoy!!

ShrimpAlfredo

%d bloggers like this: