This is one of the easiest, quickest, tastiest and most nutritious pasta dishes you will ever make. Take it from an Italian! Submitted by Luigi of South Florida. Thank you, Luigi!
- 1 pound dry pasta
- 1 pound shrimp (fresh or frozen)
- 1 pound of broccoli (cut in large florets)
- 1/2 cup olive oil
- 1/2 cup parmigiano reggiano (grated)
Continue reading “Shrimp Broccoli Pasta”
Salmon is a good source of omega 3 fatty acids which aid in cholesterol control and overall heart health.
- 8 ounce smoked salmon
- 1/2 cup sundried tomatoes
- 1 small onion, chopped
- 2 cups green beans or chopped broccoli
- 1/2 pound pasta, cooked
- Capers, optional
- Salt and pepper
Continue reading “Smoked Salmon Pasta”
Hi everyone, this recipe is a staple in our home, and it is so dirt-simple to make that you end up looking like a cooking superstar when it actually takes you no time at all … bonus!! This recipe is published in The Fat Fallacy.
Sundried tomato pasta with vodka cream sauce
I borrowed this pasta recipe from my dear friend Debbie, although she’s won’t tell me how to make her incredible, and now famous, chocolate chip cookie recipe. Don’t worry, I’ll wear her down.
Continue reading “Sun-Dried Tomato Pasta w Vodka Cream Sauce”
This works well for a dish to take to a Potluck. Submitted by Sue at HHM. Thank you Sue!
- 2 9 oz. packages of tortellini
- 2 red or green peppers, chopped
- 1 small red onion, chopped
- 1/4 cup olives
Dressing – you’ll need:
- 1/2 cup vinegar
- 1/2 cup olive oil
- 3 tablespoons mint, chopped
- 3 tablespoons lemon
- 1 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper
- 1/2 cup feta
- Cook tortellini per instructions on package.
- Add chopped vegetables.
- Combine ingredients for salad dressing, blending carefully.
- Pour dressing over salad ingredients and toss gently.
While the soup is simmering away put on some salsa music and enjoy dancing.
- 6 ounces Vermicelli, broken into 1-inch pieces
- 3 ½ cups chicken stock
- 2 cups water
- 1, 10 oz. can diced tomatoes and green chilies, undrained
- 2 tablespoons fresh cilantro, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 pound smoked sausage
- 1 package frozen corn
- 1, 14 1/2 oz. can black beans, rinsed and drained
- 1 tablespoon lime juice (more to taste)
For the broth
Combine stock, water, tomatoes, cilantro, chili powder and cumin in a Dutch oven.
Bring to a boil
Cover, reduce heat and simmer 10 minutes.
For the soup goodies
- Cut the sausage in half lengthwise then thinly slice.
- Add meat, pasta, corn, and black beans to broth.
- Cover and simmer 10-12 minutes or until pasta is cooked.
- Stir in lime juice.
Ladle into bowls. Garnish each serving with minced fresh cilantro, thinly sliced avocado and grated cheddar or Monterrey Jack cheese.
Play with the art of cooking. You can substitute the Mediterranean flavored dish in many different ways.
- ½ cup olive oil
- 1 pound shrimp medium uncooked peeled and vein removed
- 4 large tomatoes seeded and coarsely chopped
- ½ cup fresh basil, chopped
- 1/3 cup black olives, sliced and pitted
- 3 large garlic cloves, minced
- 2 tablespoons shallots, minced
- Freshly ground pepper
- 1 pound fettuccine, cooked
- Romano cheese, grated
Heat oil in heavy large skillet over medium-high heat.
Add shrimp, tomatoes, basil, olives, garlic and shallot.
Season with salt and pepper.
Cook until shrimp turn pink, stirring frequently, about 3 minutes.
Place pasta in serving bowl.
Pour sauce over and toss.
Sprinkle with Romano.
Play with Your Food
- Try a different pasta
- Use a different shellfish, seafood or chicken
Garlic is a super cancer fighting agent. Incorporate it into your cooking when you can. This recipe is a great way to use up stale bread.
- 2 sliced stale bread, crusts removed
- 3 Tablespoons broth (vegetable or chicken), warmed
- 1 cup walnuts, toasted
- ½ cup parsley, stems removed
- 2 medium garlic cloves, chopped
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- 6 Tablespoons olive oil
- Soak the bread in the broth; then squeeze out any excess moisture.
- Combine the bread with the walnuts, parsley, garlic, salt and pepper in a food processor.
- Process, adding the olive oil in a very slow stream until you have a thick paste.
- Toss with your favorite pasta and adjust salt and pepper as needed. Serve hot.
You will never be able to open the boxed stuff again after sampling this easy to prepare recipe.
- 1 pinch of salt
- 1 splash extra-virgin olive oil
- 2 cups pasta
- 2 Tablespoons unsalted butter
- 1 Tablespoon flour
- ½ cup half-and-half
- Salt and pepper to taste
- 1(+) cups grated sharp cheddar cheese
To a medium sauce pan
Add the salt and olive oil to 4 cups of water.
Bring it to a boil, and then add the pasta for about 6 – 7 minutes.
The pasta should be almost, but not quite, tender when you strain it off.
While the pasta is boiling melt the butter over medium heat in a second saucepan.
Add the flour, mix them thoroughly together, and allow the roux to brown only slightly.
Add the half-and-half, bring to a simmer with the salt and pepper.
Let these flavors bubble into each other for a few minutes.
Remove the and whisk until smooth.
Then add the grated cheese to complete the sauce, and let it simmer until the pasta is done.
Correct the seasoning.
To finish it off, just drain the pasta and then throw it back into the sauce.
Turn them into each other over medium heat for ~2 minutes. That’s it!
Time to the Table: 15 minutes
Tricks of the Trade
The only real trick to this is to remove the pasta from the water a bit underdone. It finishes cooking when you add it back to the sauce.
Play With Your Food!
Try ½ cup of Parmesan instead of the cheddar.
If your kids are like most, they turn up their noses for the weirdest reasons– like the color of the cheese sauce. If this is the case, try white cheddars, or yellow, or a combination. You could even let your child decide which is their “favorite”.