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Pasta with Chicken, Goat Cheese & Spinach

7 Jan

This would have turned out better had I doubled the sauce. The recipe called for 1/2lb pasta but as always I just used the whole Box :). Which in turn made the sauce almost non existent and dry… Will have to try this again next time!

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pasta with Chicken, Goat Cheese & Spinach
adapted from fine cooking

1 cup chicken stock
2 Tbs. minced shallots (from about 2 small)
5 oz. goat cheese, at room temperature, cut up or crumbled
Kosher salt and freshly ground black pepper
Pinch crushed red chile flakes
1/2 lb. dried pasta
2 skinless, boneless chicken breast halves (about 1 lb. total) cut into pieces
2 Tbs. olive oil
4 oz. fresh baby spinach (about 6 cups)
2 Tbs. chopped fresh basil

In a medium saucepan, combine the chicken stock and shallots. Over high heat, reduce the liquid by half, about 5 minutes. Whisk in the goat cheese until the mixture is smooth, season with 1/2 tsp. salt, 1/4 tsp. pepper, and the red chile flakes, and set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just cooked, 9 to 11 minutes. Reserve 1/2 cup of the pasta water, drain the pasta, and set aside.

season chicken with salt and pepper. Heat 1 Tbs. of the olive oil in a sauté pan over medium-high heat. Add the chicken and sauté until browned and just cooked through, about 5 minutes on each side. Remove the chicken from the pan. Add the remaining 1 Tbs. olive oil and the spinach and sauté until it’s wilted, about 2 minutes.

In a large bowl, combine the pasta with the goat cheese sauce; add the spinach and the chicken with its juices. If the pasta is dry, stir in some of the reserved pasta water until the sauce reaches the consistency you want. Season with salt and pepper and serve in warm bowls, topped with the basil.

Pasta with Escarole, White Beans and Chicken Sausage

4 Jan

Escarole appeared in our fresh box at some point. Never had escarole before. So I looked through the recipes that come with our box and this one caught my eye. It was good, the beans could have been left out though.

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Pasta with Escarole, White Beans and Chicken Sausage
adapted from food network

ingredients
3/4 pound whole-wheat bowtie (or other shape) pasta
1 tablespoon olive oil
1/2 medium onion, chopped, about 1 cup
3 cloves garlic, minced
6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
1 medium head escarole, rinsed, drained and chopped, about 8 cups
1(14-ounce) can low-sodium cannellini beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh sage leaves
Salt
Freshly ground black pepper
1 ounce grated Parmesan

Directions
Cook the pasta according to the directions on the package.

Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.

Divide among bowls and top with parmesan cheese.

Pasta with Broccoli Rabe and Lemon Ricotta

29 Dec

I first tried broccoli rabe when it appeared in our fresh box. I didn’t mind it surprisingly.. Every now and the. I see it on sale at the grocery store so I pick it up. This was pretty good!

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Pasta with Broccoli Rabe and Lemon Ricotta
adapted from athoughtforfood

Ingredients
1 lb pasta
1 lb broccoli rabe, rinsed and cut into 1 inch pieces
4 cloves garlic, minced
Extra virgin olive oil
Salt
Black pepper
1 1/2 cups Ricotta cheese
Zest of half a lemon
1 teaspoon fresh thyme

Instructions

1. Bring two large pots of salted water to a boil. In one pot, boil the chopped broccoli rabe for 3 minutes and drain as much liquid as you can. In the other pot, cook the pasta as directed, until al dente. Drain in a colander.

2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the broccoli rabe and the garlic. Toss it around in the oil for about 30 seconds and, if needed, season with more salt. Add the pasta to the pan.

3. In a bowl, whisk together the ricotta and lemon zest until the ricotta becomes smooth.

4. Portion out the pasta into bowls, add a dollop of ricotta and sprinkle with fresh thyme, some additional salt and coarsely ground black pepper.

Pasta with Cherry Tomatoes and Arugula

16 Dec

I’ve always had good results with recipes from smitten kitchen. But this one wasn’t one of them. Oh well! Neither husband nor myself was a fan.

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pasta with Cherry Tomatoes and Arugula
adapted from smitten kitchen

2 tablespoons olive oil
2 cloves of garlic, minced
2 small shallots, finely chopped
1 pint mixed red and yellow cherry tomatoes, quartered
Cooked pasta
2 cups fresh arugula, de-stemmed, roughly chopped
Salt and pepper
Freshly grated parmesan reggiano

Heat olive oil in a large pan over medium heat, adding garlic and shallots, sauteing until soft but not browned. Add chopped cherry tomatoes, cooking for just a few minutes, until they have softened but not lost completely lost their form. Add pasta, reheating it in the sauce and seasoning with salt and pepper. Add the arugula, stirring it until it has just wilted. Serve immediately with freshly grated parmesan.

Pesto Pasta with chicken sausage

30 Oct

Again a recipe from real simple and with chicken sausage no less. Decided it could be interesting with green beans AND peas? AND pesto? We were pleasantly surprised. This was good. A weird combo but good!

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pesto pasta with chicken sausage
adapted from real simple

Ingredients
1 box pasta
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 cup frozen peas
1 tablespoon olive oil
8 ounces fully cooked Italian-style chicken sausage links, thinly sliced
1/3 cup pesto
1/2 cup grated Parmesan (2 ounces)

Directions
Cook the pasta according to the package directions, adding the green beans and peas during the last 3 minutes of cooking. Reserve 1 cup of the cooking water; drain the pasta and vegetables and return them to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned, 6 to 8 minutes.
Add the sausage, pesto, Parmesan, and ½ cup of the reserved cooking water to the pasta and vegetables and toss to combine (add more cooking water if the pasta seems dry).

Pasta with garlicky broccoli rabe

21 Oct

I mentioned we moved right? So the 2nd night in the house I decided to try out the kitchen.. I had enough stuff unpacked there to make the meal. And I had veggies from the fresh box to use up! I’d never had broccoli rabe before but was willing to give it a try! This came out really good. I would use half the oil next time though. And the kitchen worked fine!

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pasta with garlicky broccoli rabe
adapted from smitten kitchen

1 pound pasta
1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections
1/2 cup olive oil
5 garlic cloves, peeled and minced or pressed
1/2 teaspoon red pepper flakes, or more or less to taste
About 1 heaping teaspoon Kosher salt (or more to taste)

To serve: Grated Parmesan or Romano cheese

Bring a huge pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain rabe and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper flakes and Kosher salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. Pour mixture over pasta and toss to evenly coat. Shower with freshly grated cheese and eat at once.

Creamy Goat Cheese Pasta with Lemon and Spinach

16 Sep

This was so good and so easy! YUM!

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Creamy Goat Cheese Pasta with Lemon and Spinach
adapted from Very Culinary

1 box pasta (I used shells)
4 ounces goat cheese
1/2 cup chopped fresh parsley
juice and zest from one lemon
4 cups baby spinach
1/4 cup pignoli nuts, lightly toasted
salt and pepper to taste

Cook pasta according to al dente directions.

A few minutes before pasta is done cooking, remove one cup of boiling water from pot. In a pot over medium heat, stir goat cheese into 1/2 cup pasta water until cheese is dissolved. Add parsley, lemon juice and zest. Stir in spinach until just wilted.

Add pasta to cheese mixture and mix until light and creamy (add a bit more water if necessary). Mix in pignoli nuts. Season with salt and pepper and serve.

Garlic greens and spaghetti

4 Sep

Last week we got mustard greens in our fresh box. Having never had mustard greens before I searched for a recipe and found this one. It was pretty yummy! I’d make it again

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garlic greens and spaghetti
adapted from food network

Ingredients
16 cloves garlic, thinly sliced
1/3 cup extra-virgin olive oil
2 medium onions, halved and sliced
1/8 teaspoon red pepper flakes, or more to taste
Kosher salt
12 cups torn winter greens, such as kale, chard, escarole or mustard greens (about 2 1/2 pounds)
1 box whole wheat spaghetti
1/4 cup grated pecorino romano cheese

Directions
Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.

When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.

Return the cooking water to a boil. Add the spaghetti and cook until al dente. Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.

Pasta with Caramelized Onion Trio, Arugula, and Mozzarella

15 Aug

Another recipe to use some veggies from the fresh box. This time leeks and arugula. This didn’t come out bad…I just wouldn’t necessarily call it really good either. It was more weird than anything else 🙂

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Pasta with Caramelized Onion Trio, Arugula, and Mozzarella
adapted from cooking light

Ingredients

1 tablespoon olive oil
2 cups coarsely chopped leek
1 1/2 cups coarsely chopped white onion
1/4 cup coarsely chopped green onions
1 box pasta
1 cup chicken broth
1 tablespoon balsamic vinegar
1/4 cup light cream
3/4 teaspoon salt
2 cups coarsely chopped arugula
1/2 cup (2 ounces) cubed fresh mozzarella
1/2 teaspoon chopped fresh thyme

Preparation

Heat olive oil in a large nonstick skillet over medium heat. Add leek, white onion, and green onions; cook 5 minutes, stirring frequently. reduce heat to low, and cook 20 minutes or until leek and onions are golden brown, stirring frequently.
While onion mixture cooks, prepare pasta according to package directions, omitting salt and fat.
Bring the broth to a boil in a small saucepan. Add vinegar. Add broth mixture, cream, and salt to onion mixture; cook 2 minutes, stirring frequently. Remove from heat; stir in arugula, mozzarella, and thyme. Add to pasta; toss gently to combine.

Chicken and Swiss Chard Pasta Bake

13 Aug

Chard arrived in our fresh box! This came out yummy! The ricotta was a nice addition. It wasn’t soupy or creamy but just right!

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Chicken and Swiss Chard Pasta Bake
adapted from thekitchn

1 box pasta
3 bunches Swiss chard
3 tablespoons olive oil, divided
1 onion, chopped
2 to 3 cloves garlic, minced
1 to 2 cups cooked, shredded chicken
1 cup good-quality ricotta cheese
Splash chicken broth
1/4 cup grated Parmesan cheese
1/4 cup panko crumbs
Kosher salt and freshly ground black pepper

Preheat oven to 375°. Bring a pot of salted water to a boil and cook pasta to al dente. Strain and set aside.

Rinse the swiss chard well and pull the leaves off the thick stalks, discarding the stems. Tear leaves into large chunks and set aside.

Meanwhile, heat two tablespoons of olive oil in a large dutch oven or heavy stock pot over medium heat. Cook onions until translucent, about 5 minutes. Add the garlic and saute for another 30 seconds. Add the swiss chard to the pot and season generously with salt and pepper. Stir a few times to wilt the greens. Cover and reduce heat to medium low. Cook until greens are tender, about 10 minutes.

Add the cooked noodles, chicken, ricotta, and chicken broth to the greens, and season with salt and pepper. Transfer to a medium-sized baking dish. Combine Parmesan, panko, and remaining 1 tablespoon of olive oil. Sprinkle the Parm mixture over the top of the casserole and bake, uncovered, for 30 minutes or until the top is golden.