This pasta isn’t remarkable or life changing, but it is darn good food. And you know what? That’s good enough for me. If it weren’t laden with cream and, you know, pasta, I would gladly eat it twice a week. This recipe is perfect for those nights that we don’t want to cook an involved meal but still want to eat something delicious (and not get takeout). I made a few changes to the original recipe – added an onion, used chicken sausage instead of ground chicken, added red pepper flakes, doubled the tomatoes, swapped fresh basil for the dried oregano – and now I’ve found my ultimate weeknight pasta dish. I think using chicken sausage instead of ground chicken is what really made this recipe shine. Since sausage already has so many seasonings in it, it can only enhance the flavor of final product. Just make sure you get something that would go well with the other ingredients. We’ve used sun-dried tomato and basil sausage and roasted red pepper and garlic sausage the times we’ve made this. We seriously can’t get enough of this pasta. Clara absolutely loves it, too, and we love watching her eat it (that may sound weird, but she’s so adorable all the time when she’s eating). This recipe makes a lot, way more than our little family of three needs, but the leftovers reheat exceptionally well and it’s easily halved if you’d rather go that route.

Before Clara was born, several people told us that we’d stop cooking as much when she arrived. There have been a few days we got takeout instead of cooking, like when she hit her first big growth spurt and I felt like all I could do was feed her the entire day, but Eric and I are still cooking more than some people expected (clearly those people don’t know us very well). Making fresh meals is important to us, so we put a lot of effort into doing it as often as we can. We may not be making as many involved recipes these days, but even a quick homemade meal is better than eating out every night. Now that Clara is getting a little bigger, we love having her in the kitchen with us while we prep and cook dinner. She especially likes it when I dance around the kitchen with her while Eric is cooking. I love that we get to spend time together in the kitchen, and obviously the delicious results are a big perk. The thing is – it’s not that difficult to have a homemade meal on the table in a short amount of time. Recipes like this one make it easy for us to have a homemade meal and still finish in time to read to Clara before bed.

I made a few changes to this recipe after making it as written. The original recipe used loose sausage, which sort of sank to the bottom of the sauce, so I swapped it out for sliced sausage. Eric preferred it the other way, though, so make it whichever way you think you’ll like best. I increased the amount of pasta and cream, and doing so resulted in a sauce that I thought was the perfect consistency. This pasta is much lighter than I thought it would be, even with the increased amount of cream, thanks to all of the arugula. I used to shy away from wilted greens, and I honestly have no idea why. Every recipe I’ve tried with them has been awesome. In this recipe, the arugula adds a wonderful peppery bite and helps to brighten up the pasta. This recipe doesn’t require much, just a few fresh ingredients and a little time in the kitchen. So now when I get some naysayer that asks me how often we get takeout now that we have a baby, I’ll kindly point them to this post.

I’ve made this recipe countless times since saving it early last year, and I still haven’t gotten tired of it. It’s such a unique combination of flavors, and the fact that it’s a little spicy makes me love it even more. I craved spicy food a lot during my pregnancy, and that hasn’t changed since Clara arrived. This mac and cheese has that smoky background flavor from the roasted poblano, but it also gets kick from fresh poblano and jalapeno. A crunchy, cayenne infused panko breadcrumb topping finishes it off and adds another layer of flavor and texture. I made a double batch of this the week before Clara was born and froze half of it without the panko. I’m happy to report that it reheated beautifully, and Eric and I were beyond thankful to have a warm, comforting dinner after two days of hospital food.

Even though it’s only Monday, I know this week is going to be a crazy one. With a week to go until Baby C is due to arrive, last-minute preparations have taken over my life. I know people say you can never be truly ready for a child, but I want to be as prepared as possible. This means lots of cooking, grocery shopping, cleaning and crafting. Since Eric will be taking off two weeks once our little girl gets here, I knew I needed to find a few lunch recipes to have on hand. I didn’t want us to eat sandwiches or leftovers (assuming we have them) every day, but I was having trouble thinking of what I might want to eat. Eric suggested pasta salad, and I was sold.

The weather has been unseasonably warm around here, and this recipe immediately jumped out at me as something I would enjoy in the spring or summer. I decided to make it this week so we could give it a try before Baby C arrives, and I’m so glad I did! It made an excellent lunch, and it’s something that we can easily throw together while we’re adjusting to parenthood. I love sun-dried tomatoes and was intrigued by their use in this recipe. Not only are they chopped up and put into the salad, they’re also the base of the dressing. The dressing has a bit of kick to it thanks to the red wine vinegar and a bit of saltiness from the capers. This salad was light and refreshing and reminded me of summer. I made a few changes to the recipe to suit our personal tastes. Since neither of us are big fans of olives, I omitted them completely. I added a shallot and slightly increased the amount of pasta. One thing we both noticed while eating this was that there was a lot of cheese and tomatoes and not that much pasta. I think adding a little more really helped balance out the salad, and I’ve reflected my changes below. Once we finish this batch, we will definitely be making another one to have when the baby arrives.

Sun-Dried Tomato Pasta Salad
Ingredients:
For the salad:
3/4 pound fusili pasta
1 pound grape or cherry tomatoes, halved or quartered
1 pound fresh mozzarella, cubed
6 sun-dried tomatoes, chopped
1 shallot, diced
For the dressing:
5 sun-dried tomatoes, drained
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 garlic clove, coarsely chopped
1 teaspoon capers, drained
1 1/2 teaspoons Kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Directions:
Cook the pasta in a large pot of boiling, salted water until al dente. Drain and set aside to cool. Place the pasta in a large bowl with the tomatoes, mozzarella, sun-dried tomatoes and shallot.

To make the dressing, combine the sun-dried tomatoes, vinegar, oil, garlic, capers, salt and pepper in the bowl of a food processor. Pulse until combined and almost smooth. Pour the dressing over the pasta, sprinkle on Parmesan and basil and toss well.

Adapted from Pink Parsley, originally from Barefoot Contessa Family Style by Ina Garten

Pad Thai, until recently, was something I never considered making at home. The seemingly long ingredient list, coupled with my fear of not being able to recreate the dish I’m used to, kept me from cooking it for a long time. However, when I was browsing through the cookbook my friend Andrew got me for my birthday and found a recipe for Pad Thai, I knew it was only a matter of time before I tackled it at home. Last weekend, I told Eric that we couldn’t put it off any longer. After a trip to the Asian market (along with a couple texts to our friends Katy and Juli) and a small amount of our Saturday afternoon, we had a delicious dinner that we didn’t need to go out for.

Pad Thai is actually quite simple to make. All the prep work is done while the noodles are soaking, and the cooking process moves pretty quickly once it starts. That’s why it’s so important with this recipe to have everything in place before you start cooking. As far as flavor goes, we were blown away. The noodles, which can sometimes be sticky, were perfectly tender. The salty, spicy sauce was light and flavorful and just coated the noodles. The soft eggs, crunchy peanuts and crisp green onions all add texture to the final product. I’ll come right out and say that I changed the authenticity of this dish by substituting chicken for shrimp. If you prefer the shrimp version, simply substitute 12 ounces of peeled and deveined shrimp in place of the chicken.

Pad Thai
Serves 4

Ingredients:
1 tablespoon tamarind concentrate*
2/3 cup hot water
3 tablespoons fish sauce
1 tablespoon rice vinegar
3 tablespoons granulated sugar
3/4 teaspoon cayenne pepper
4 tablespoons peanut or vegetable oil
8 ounces dried rice noodles about 1/8-inch wide
2 eggs
1/4 teaspoon salt
2 chicken breasts, 12-16 ounces total
3 cloves garlic, minced
1 medium shallot, minced
6 tablespoons chopped unsalted roasted peanuts
3 cups (6 ounces) bean sprouts
5 green onions, green parts only, sliced thin on a sharp bias
Lime wedges, for serving (optional)

Directions:
In a small bowl, dissolve tamarind concentrate in hot water. Stir in fish sauce, rice vinegar, sugar, cayenne and 2 tablespoons of oil and set aside. Place noodles in a large bowl and cover with hot water. Soak until softened and pliable but not completely tender, about 20 minutes. Drain and set aside. Whisk together eggs and 1/8 teaspoon of salt in a small bowl and set aside.

Season both sides of the chicken with salt and pepper and cut into bite-size pieces. Heat 1 tablespoon of oil in a large skillet over high heat for about 2 minutes, or until just beginning to smoke. Add chicken and cook, stirring occasionally, for about 8 minutes or until cooked through. Transfer to a plate and set aside.

Off heat, add the remaining tablespoon of oil to skillet and swirl to coat. Add garlic and shallot and return pan to medium heat. Cook, stirring constantly, about 2 minutes or until light golden brown. Add eggs and stir vigorously with a wooden spoon until scrambled, about 20 seconds. Add noodles and toss to combine. Pour the tamarind mixture over the noodles and increase heat to high. Cook, tossing constantly, until the noodles are evenly coated with the sauce. Add 1/4 cup of peanuts, bean sprouts, chicken and all but 1/4 cup of green onions to the noodles. Continue tossing until well combined and noodles are tender, 2-3 minutes. If noodles are not yet tender, add 2 tablespoons of water to skillet and continue cooking.

Transfer to serving dishes and sprinkle with remaining green onions and peanuts. Serve with lime wedges, if desired.

*Tamarind concentrate can be found in Asian grocery stores. If you are unable to find it, substitute 1/3 cup of lime juice and 1/3 cup of water in place of the tamarind concentrate and light brown sugar in place of the granulated sugar. Do not serve this version with lime wedges.

Adapted from: The New Best Recipe

In season tomatoes are something to truly be savored. Their season is fleeting and is usually gone before I know it, which is all the more reason to enjoy them when they’re at their peak. I’m usually fine making tomato sauce from canned tomatoes, but I can’t bring myself to do that during summer when so many varieties of fresh tomatoes are available from local farmers. This part of Virginia is known for Hanover tomatoes, and there are signs at the farmers market announcing their arrival as soon as they become available. Not being a native Virginian, I have no idea where the tomatoes originated. I can tell you, however, that they make darn fine tomato sauce.

The beauty of this tomato sauce lies in its simplicity. A few ingredients come together to create phenomenal flavor. The original recipe didn’t use garlic or onion, but apparently I’m incapable of making pasta sauce without it (for proof, see my Vodka Pasta post). In addition to the garlic, onion and tomatoes, the only other thing we use in this sauce is fresh basil. We’ve used this tomato sauce for lasagna, stuffed shells and spaghetti, and it makes all of them shine. You really can’t beat the flavor of fresh, in season (and local, to boot) tomatoes, and this sauce really lets that flavor through.

Fresh Tomato Sauce
Makes about 1 quart

4 pounds ripe tomatoes, cored
Small yellow onion, finely diced
3 garlic cloves, minced
Salt and freshly ground pepper, to taste
2 tablespoons chopped fresh basil

Directions:
Bring a large pot of salted water to boil. Prepare an ice bath and place near the stove. Using a paring knife, cut a shallow x onto the bottom of each tomato. Carefully add the tomatoes to the boiling water and cook until the skins split, 15 to 20 seconds. Using a slotted spoon, remove the tomatoes and place immediately into the ice bath. When they have cooled completely, removed the skins and discard.

Quarter the tomatoes. Set a fine mesh sieve over a bowl and squeeze the seeds and juice into it. Once all the tomatoes have been squeezed, press on the seeds to extract as much tomato juice as possible. Chop the tomatoes and set aside.

Heat about a tablespoon of olive oil in a large skillet set over medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the garlic and continue cooking until fragrant, about a minute more. Stir in tomatoes and their juices. Cook until sauce reaches a simmer, then reduce heat to medium-low. Cook, stirring occasionally, until the tomatoes are tender, 20 to 25 minutes. Add salt and pepper as needed, then stir in the basil. Serve with your favorite pasta.

Note: I haven’t tried freezing this on its own, but I have successfully frozen it with stuffed shells. I think it would be fine to freeze, especially if you want to savor that fresh tomato flavor during winter. If I try it soon, I’ll edit this post with details.

Adapted from Williams-Sonoma

Eric and I love pasta so much that we usually have it once a week. Out of all the recipes I have saved (which is a ridiculously high amount, by the way), pasta recipes appear the most. You’d think, with all those saved recipes, that I would be trying a new pasta dish each week. Sometimes that’s true, but lately I can only think about this pasta. It’s easily become my favorite, and I’m tempted to put it on the menu week after week.

It’s kind of funny how this recipe evolved. The changes started out pretty innocently and ended up turning this recipe into something different, and I think better, than the original. The addition of just a few ingredients really transformed this recipe. It started with me adding garlic. If something can be made with garlic, you can bet that I’ll put garlic in it. Eric and I love garlic so much that we use the full amount called for even when we halve recipes. The next time we made this, we had a can of crushed tomatoes that I thought would be really good in the sauce. I loved the addition of the tomatoes and continued using them. Then another time we had half of a yellow onion, and I couldn’t resist adding it. I love the smell of garlic and onion cooking in melted butter, and I’m not sure why I didn’t think to add the onion sooner.

This sauce is rich, creamy and full of tomato flavor. I like the added texture provided by the onion and tomatoes and actually think the sauce was a little boring without them. The basil provides a nice boost of freshness, which is nice with heavier sauces. While you can’t taste the vodka, I’ve read that vodka enhances the flavor of the tomatoes, making the flavor more intense than it would be without the alcohol. My favorite way to serve this is with crusty garlic bread, which happens to be the perfect vessel for eating leftover sauce. :)

Vodka Pasta
Serves 4 to 6

Ingredients:
4 tablespoons (1/2 stick) unsalted butter
3 garlic cloves, minced
medium yellow onion, diced
2 tablespoons tomato paste
1/2 cup vodka
1 (28 ounce) can crushed tomatoes
1 cup heavy cream
Generous pinch of red pepper flakes
1 teaspoon salt
2 tablespoons slivered fresh basil, plus additional for serving
1 pound penne pasta
1/2 cup finely grated Parmigiano-Reggiano cheese, plus additional for serving

Directions:
Cook pasta in well salted water until al dente. Reserve 1/2 cup of cooking water, drain pasta and set aside.

While the pasta is cooking, melt the butter in a large skillet set over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and continue cooking until fragrant, about a minute more. Stir in tomatoes and their juices. Bring to a simmer. Reduce heat to medium and stir in the tomato paste and vodka. Cook until most of the alcohol has evaporated, at least 5 minutes. Stir in cream, red pepper flakes and salt. Bring to a a simmer, then reduce heat to medium-low. Cook sauce until thickened, about 5 minutes. Taste and adjust seasoning as needed. Stir in basil and cheese.

Add pasta to skillet and toss to coat, adding pasta water as needed to thin the sauce. Serve topped with additional basil and Parmigiano-Reggiano.

Heavily adapted from Williams-Sonoma

Now that spring is finally here, I find myself craving bright, fruity flavors. Although lemons are available year round, their sunny color just screams spring to me. I’ve been on quite the lemon kick lately. I recently made lemon poppy seed muffins for a guest post over at Beantown Baker, and I’m planning on making a different type of lemon muffin this weekend. However, I wanted to make something other than muffins and was on the search for a savory lemon recipe when I found this one. It’s easy enough for a hectic weeknight, and its lemony flavor and lack of a heavy sauce make it perfect for spring.

I’ve said this before, but it’s worth repeating. It never ceases to amaze me that just a few simple ingredients can turn into something so satisfying. This pasta is a wonderful example of that, and it has easily become one of our favorite meals. Not only is this pasta bright and fruity, it’s also light and refreshing. The sauce is creamy, but it’s definitely not a cream sauce. Rather, the cream helps reduce some of the tartness of the lemon while enhancing the flavors of the olive oil. The flavors of the lemon and olive oil come through the most, but the nutty Parmesan and fresh basil add a lovely touch to the finished dish. Eric was excited when we topped the plated pasta with a drizzle olive oil, saying it was “very Jamie Oliver” of us. Served with a side of garlic bread and a glass of white wine, this dish is the epitome of my ideal spring meal.

Spaghetti with Lemon and Olive Oil (al Limone)
Serves 4 to 6

Ingredients:
Salt
1 pound spaghetti
1/4 cup extra virgin olive oil, plus more for serving
1 medium shallot, minced (about 3 tablespoons)
1/4 cup heavy cream
2 teaspoons finely grated zest and 1/4 cup juice from 3 lemons
1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
Freshly ground black pepper
2 tablespoons shredded basil leaves

Directions:
In a large Dutch oven, bring 4 quarts of water to boil. Add 1 tablespoon salt and pasta to water. Cook, stirring frequently, until pasta is al dente. Reserve 1 3/4 cups of pasta water, drain pasta and set aside.

In the now-empty Dutch oven, heat 1 tablespoon of oil. Once hot, add shallot and 1/2 teaspoon salt, cooking until shallot has softened, about 2 minutes. Whisk in 1 1/2 cups of the reserved pasta water and cream. Bring to a simmer and cook for 2 minutes. Remove from heat and add pasta, tossing to coat. Stir in remaining 3 tablespoons of oil, lemon zest and juice, cheese and 1/2 teaspoon of pepper.

Cover and allow pasta to stand for about 2 minutes, tossing halfway through, so that the sauce can thicken and pasta can absorb the sauce. If needed, add the remaining 1/4 cup of pasta water to adjust the consistency of the sauce. Stir in basil and add salt and pepper to taste. To serve, drizzle each individual portion with olive oil and sprinkle with additional Parmesan cheese.

Adapted from Cook’s Illustrated, January/February 2011

Spring is on my mind. I can’t wait until the farmers market comes back, and I’m so ready to wear sandals again. While eating this, all I could think about is how perfect it would be for a picnic. It would be a fantastic alternative to all those mayonnaise-laden picnic dishes. Granted, Eric and I did not enjoy this lovely pasta while on a picnic. We each had it for lunch a few days last week. I started a new job recently which has caused me to change my lunch routine. Instead of eating at home like I normally do and letting Eric take any leftovers, I’ve had to come up with something to take with me, which means making more food for leftovers or making something solely for the purpose of weekday lunches. When I found this recipe, I knew it would be perfect for that. I’m usually not big on leftovers, but pasta is the exception. This one tasted just as great reheated as it did immediately after cooking. Since I get sick of sandwiches and wraps so easily, I’m happy to have this recipe for times when that happens.

This orzo dish is filled with lots of wonderful flavors and textures from the roasted red peppers and tomatoes. It gets a fresh, herby flavor from the parsley. I adapted the recipe to use a spicy Italian pork sausage rather than the mild turkey sausage called for, but you can use whatever kind you prefer. Eric and I liked the heat from the spicy sausage. This recipe is actually in the “(Not) Just for Kids” section of Giada’s Kitchen, and I think it would be perfect for kids when made with milder sausage and without the red pepper flakes. Either way, this dish is sure to taste fantastic. The best part, besides its ease and taste, is that this can be made and reheated in individual portions without any loss of flavor. I like that this pasta isn’t weighed down by a heavy sauce, making it perfect for a light lunch. I think it would also make a great side or entrée, depending how you serve it. Though I didn’t consider it this time, I think it would also make a fantastic stuffing for peppers. This orzo is simple, fresh and delicious, and we’ll definitely be making it again soon.

Orzo with Sausage, Peppers and Tomatoes
Ingredients:
3 cups chicken broth
3 cups water
1 pound orzo pasta
2 tablespoons olive oil
2 links (7 ounces) spicy Italian sausage, casings removed
1 garlic clove, minced
2 roasted red peppers, cut in 1/4-inch strips (Jarred is fine.)
2 plum tomatoes, chopped
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan

Directions:
In a large saucepan, bring the chicken broth and water to a boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes.

Meanwhile, heat the oil in a large skillet set over medium-high heat. Add the sausage and sauté, breaking up any large pieces, until cooked through, about 5 minutes. Add the garlic and continue cooking an additional minute. Add the peppers, tomatoes and red pepper flakes and continue cooking 2 more minutes.

Drain the pasta, reserving 1/2 cup of the cooking liquid. Transfer pasta to a large serving bowl, then stir in sausage mixture, 1 tablespoon parsley and salt and pepper to taste. Toss to combine, adding the cooking liquid as needed to loosen the pasta. Top with remaining parsley, sprinkle with Parmesan and serve.

6 servings

Adapted from Giada’s Kitchen by Giada de Laurentiis

With the holiday season upon us, you might find yourself short on time and energy.  This time of year can be hectic for many people, so I wanted to take a break from my Thanksgiving recipes and post a simple dinner that can be made in next to no time.  When Eric and I went shopping last week, he commented how sad it was that so many people were eating in the mall’s food court, which is filled with mostly fast food restaurants. The lines were outrageous, as well, and I just can’t imagine waiting in line that long for mediocre (at best) food.  To me, this is one of the reasons menu planning is so important.  If I know I have a busy night coming up, I can plan something simple and quick to make for dinner rather than resorting to fast food.  This pasta sauce can be made in less than half an hour, which I think is just as convenient as fast food or takeout.

I love roasted red peppers and I love pasta, so this recipe went on my “to-make” list the moment I saw it. The sauce tastes incredibly fresh, and I love the use of sage in it.  There’s just a touch of heat from the cayenne and some smokiness from the paprika.  Many recipes for roasted red pepper sauce use cream, but this one does not.  I like that because it allows the flavors of the peppers to really shine.  I had everything I needed for this except for anchovy paste, but I fully intend on getting some before I make this again.  The sauce tasted wonderful without it, but I’ve never used anchovy paste (or anchovies, for that matter), and I’m excited to try this dish again with it included.  I’m pretty picky about my leftovers, but this sauce tasted just as delicious the next day.

Roasted Red Pepper Pasta Sauce
Ingredients:
1 tablespoon olive oil
1 small white onion, chopped
3 cloves garlic, chopped
1 1/2 teaspoons fresh sage, chopped
2 anchovies or 1 teaspoon anchovy paste (Use 1/2 teaspoon dark miso paste to make this vegetarian.)
1 tablespoon tomato paste
3/4 cup red wine
2 cups jarred roasted red peppers
1/8 teaspoon smoked paprika
1/4 teaspoon cayenne
Grated parmesan cheese and minced sage, for garnish

Directions:
Drain the roasted red peppers and soak in cold water for 10 minutes to remove some of the acidity. Heat the olive oil in a pot set over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, 2-3 minutes. Sprinkle with salt as the onion cooks. Add the garlic and sage and continue cooking an additional minute. Add the anchovy paste and cook for 1 minute, then stir in the tomato paste. Continue cooking 2-3 minutes, stirring frequently, until the paste begins to darken.

Stir in the red wine and increase heat to high. Once the wine has reduced by half, add the roasted red peppers and decrease heat to medium. Simmer for 10-15 minutes, until peppers are soft. Meanwhile, cook pasta according to package directions. Transfer the pepper mixture to a blender and blend until smooth, scraping down sides of blender as needed. Return sauce to the pot and cook over medium-low heat until heated through. Stir in paprika and cayenne and serve immediately, topping with parmesan cheese and sage as desired.

Store leftover sauce in the refrigerator up to a week.

4 servings

Adapted from Simply Recipes, original recipe from Hank Shaw

My name is Courtney, and I’m addicted to mac and cheese.  Okay, that might be an overstatement, but I honestly can’t resist a good macaroni and cheese recipe.  If it looks remotely like something I’ll like, I’ll try it.  I just can’t help myself.  However, after trying this recipe, I don’t know that I’ll ever try another one.  It was just that good.  Plus, I love the fact that it’s made in a cast-iron skillet.  It just makes this dish have a good, down home kind of feel.  My grandmother makes biscuits in a cast-iron skillet, and Eric’s mom makes her cornbread in one (with bacon grease, because that’s just how we roll in the south).

I’ve posted a couple other macaroni and cheese recipes.  The most recent one, with roasted garlic and white truffle oil, was a delicious and modern recipe.  The first one was an easy and adaptable recipe that was tasty, but lacked the oomph of the other two recipes.  This recipe stands on its own.  With white cheddar, Parmigiano-Reggiano and goat cheese, how could it not?  Sour cream and an egg yolk make this dish especially rich, while lemon zest (yes, you read that right) gives it a wonderful brightness I’ve never tasted in macaroni and cheese.  The addition of fresh thyme, my favorite herb, gives the mac and cheese a wonderful aroma and flavor.  The sweet onion is a welcome addition and adds texture to the pasta.  Decadent is the best way to describe this dish, and I promise you will savor every bite of it.  If you only ever make one recipe from my blog, I hope it’s this one.  I know that’s a serious request, but this is easily one of the best things I’ve ever eaten.

If you like wine, I think this dish pairs well with a crisp white wine.

Three Cheese Mac and Cheese
Ingredients:
3/4 pound penne
1 1/2 cups heavy cream or half-and-half
2-3 tablespoons finely chopped sweet onion
2 garlic cloves, minced
2 tablespoons all purpose flour
5-ounce log goat cheese
3 ounces sharp white cheddar, shredded
1/2 cup packed freshly grated Parmigiano-Reggiano
2 tablespoons sour cream
3/4 teaspoon lemon zest
1 1/2 teaspoons chopped fresh thyme
salt and white pepper (or freshly ground black pepper)
1 extra large egg yolk

Directions:
-Preheat oven to 400º.  Butter a 10-inch cast-iron skillet.
-In a large pot of boiling salted water, cook pasta until al dente.  Drain and return to pot.
-Meanwhile, in a large saucepan, bring heavy cream, onion and garlic to a simmer.
-Transfer 1/2 cup of the cream to a medium bowl and gradually whisk in flour; return mixture to saucepan.  Set the bowl aside for later.
-Whisk over moderate heat until thickened, about 3 minutes.
-Remove from heat and whisk in goat cheese, cheddar and half of the Parmigiano until melted.
-Stir or in the sour cream, zest and 1 teaspoon thyme and season with salt and pepper.
-Add egg yolk to medium bowl and gradually whisk in 1/2 cup cheese sauce.  Whisk egg/sauce mixture back into saucepan.
-Pour cheese sauce over pasta and toss to coat evenly.
-Add pasta to cast-iron skillet and sprinkle with remaining Parmigiano.  Bake for about 25 minutes, until bubbling and golden brown.  Sprinkle with remaining thyme.
-Allow mac and cheese to rest for about 5 minutes (if you can stand it), then serve.  

Serves 4 as an entrée

Adapted from Food and Wine, September 2010

I’ve mentioned before how much I love all the fresh food Virginia has to offer.  As much as I miss my local Florida oranges, it’s nice to actually live in a state that has a lot of agriculture.  It has really had an impact on how Eric and I eat.  Not only are we able to eat fresh, seasonal ingredients, but we’re able to purchase them from local farmers.  Corn has been in abundance here, so we purchased several ears of it at the farmer’s market.  Not wanting to have corn on the cob every night, I looked through my saved recipes and found one in my most recent issue of Bon Appétit.

This pasta is simply amazing.  The pesto is made by replacing the traditional basil with corn kernels.  The magazine describes this dish as having a creaminess reminiscent of a carbonara, and that’s a spot-on description.  The finished dish is topped with bacon, basil leaves and grated Parmesan, which actually gives it a look similar to a carbonara.  The sweet corn makes a wonderful pesto, and some kernels are left whole for added texture.  Overall, the dish has a wonderfully fresh taste, with the saltiness of the bacon pairing well with the sweetness of the corn.  We enjoyed this dish so much that we made it again the next week.  Since that rarely happens, that should tell you a lot about how delicious this pasta dish is.  Make it while corn is still in season, and you’ll be happy you did.

Pasta with Fresh Corn Pesto
Ingredients:
4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
4 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese, plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup extra virgin olive oil
8 ounces tagliatelle or fettuccine
3/4 cup torn fresh basil leaves, divided

Directions:
-Cook bacon in a large, nonstick skillet over medium heat, stirring often, until brown and crisp.  Using a slotted spoon, transfer bacon to a paper towel lined plate to drain.
-Discard all but 1 tablespoon drippings from skillet.
-Add corn, garlic, salt and pepper to skillet and sauté over medium-high heat until corn is tender but not brown, about 4 minutes.
-Transfer 1 1/2 cups corn kernels to a bowl and set aside.  Place remaining kernels in bowl of food processor.
-Add Parmesan and pine nuts to corn kernels.  With machine running, slowly add olive oil and process until pesto is almost smooth.  Set aside.
-Cook pasta in a large pot of boiling, salted water until al dente.  Drain, reserving 1 1/2 cups pasta water.
-Add pasta back to pot along with pesto, reserved corn kernels and 1/2 cup basil leaves.
-Toss pasta over medium heat until warmed through, adding pasta water 1/4 cup at a time until desired consistency is reached.
-Transfer pasta to serving dishes and sprinkle with bacon, Parmesan and remaining basil leaves.

3 entree servings
6 first course servings

Adapted from Bon Appétit, August 2010

This pasta is perfect for summer.  It’s light and requires very little cooking.  I don’t know what the weather is like where you are, but being in the kitchen for hours when it’s over 100º outside is not something I enjoy.  Though short on cooking time, there’s no shortage of flavor in this dish.  The sauce gets depth and richness from the tahini and peanut butter.  With just a few other ingredients and a bit of pasta water, you’ve got a pasta sauce that is a tasty alternative to heavy sauces.

I made a couple minor changes to the original recipe.  I added snap peas because I thought they would go well with this dish.  This changed the pasta to vegetable ratio substantially, but I like a lot of vegetables.  Use more pasta or less vegetables to adapt this to your tastes.  The original recipe called for 6 green onions, but mine were so large that I ended up only using four.  Next time I make this, I’ll try to remember to measure the green onions and update the recipe. 

Sesame Noodles
Ingredients:
8 ounces whole-wheat thin spaghetti
1 heaping tablespoon tahini
1 tablespoon creamy peanut butter
1/2 teaspoon good quality sesame oil
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
4-6 green onions, thinly sliced on the diagonal, dark green parts set aside
1 cup sugar snap peas, stringed
1 large carrot, cut into matchsticks (about 1 cup)
2 tablespoons sesame seeds
1 cup reserved pasta water

Directions:
-Cook pasta according to package directions.  (Our fresh pasta only took about 4 minutes, so keep that in mind if you’re using fresh.)
-In a large bowl, combine tahini, peanut butter, sesame oil, rice vinegar, soy sauce and white and light green parts of green onions.  Stir until well combined and set aside.
-Add snap peas and carrots to pasta in the last two minutes of cooking time.  Remove 1 cup pasta water and set aside.
-Drain pasta and vegetables and place into bowl with sauce.
-Add 1/2 cup reserved pasta water and toss to combine.
-Add sesame seeds and allow to sit for one minute.  If pasta sauce is still too thick, add more reserved pasta water as needed.
-Top with remaining green onions, if desired. 

Serves 2-4  

Adapted from Good Things Catered

This recipe is definitely my favorite so far.  The pasta is as beautiful as it is delicious.  We used herbs from our garden (rosemary, basil and chives), which made making this pasta all the more exciting.  You can use any combination of herbs or any single herb you want.  Either way, you’re sure to end up with an intensely herby pasta that will be a fantastic vessel for your favorite sauce.

Herby Fresh Pasta Dough
Ingredients:
2 cups unbleached all-purpose flour
2 eggs, plus 1 yolk
2 tablespoons olive oil
1/2 teaspoon fine salt
1/2 cup fresh herbs, minced
water as needed

Directions:
Sift the flour onto a large wooden cutting board (or other work surface), forming a mound.  With the back of a spoon, make a hollow in the center of the mound.  Add the eggs, yolk, oil, salt and herbs into the hollow and, using a fork, whisk to combine.

Gradually begin pulling in flour from the edge and continue incorporating more flour until a viscous paste forms.  Using both hands, scoop the remaining flour onto the paste in the middle.  Work the flour into the paste.  Add water, a teaspoon at a time, if the paste does not absorb all the flour or if the ingredients cannot be easily worked.

Using both thumbs, work in the water.  Press the dough into a ball and continue working in the rest of the flour.

To knead the dough, push out with the heels of your hands, then reform into a ball.  Continue this kneading process until the dough has a firm but slightly elastic consistency and no longer changes shape when you remove your hands.

Cover with plastic wrap and allow to rest for one hour.  If you have a pasta press, follow manufacturer’s instructions to shape the dough.  Alternately, you can roll the dough and cut it by hand.

Cooking times will vary based on the shape of your pasta and length of time it was dried.  I cooked mine, immediately after shaping, for about 2 minutes.

Adapted from The Pasta Bible by Christian Teubner, Silvio Rizzi and Tan Lee Leng

This recipe, despite its incredibly long title, is just a modern take on a classic dish.  It is not difficult to make, but the results are outstanding.  The roasted garlic lends a sweet, subtle flavor to the sauce, while the white truffle oil gives this dish a very earthy and robust flavor.  I thought the flavor of the garlic got a little lost once we added the truffle oil, so I’ve increased the amount of garlic and slightly decreased the amount of truffle oil.  Eric and I are garlic lovers, though, so you can definitely stick to one head if you think two is too much for you (or if you have a large head of garlic).  This is definitely not my grandma’s mac and cheese!

Baked Conchiglie with Roasted Garlic Cheese Sauce and White Truffle Oil
Ingredients:
2 heads garlic
Olive oil
4 tablespoons butter, plus extra for the baking dish
1 pound congiglie (medium shells)
2 1/2 cups whole milk
1 medium onion, finely diced
3 tablespoons flour
1 cup (1/4 pound) grated mozzarella or fontina cheese
1 cup whole-milk ricotta cheese, drained
Kosher salt
Freshly ground pepper
1/2 cup grated Parmigiano-Reggiano cheese
1 1/2 tablespoons white truffle oil

Directions:
-Preheat the oven to 300º.  Cut off the bud end of garlic, exposing each clove.  Rub with olive oil, wrap each head loosely in foil, place on baking sheet and bake 45 minutes to 1 hour.  Allow to cool, then peel or squeeze out the softened garlic and mash.
-Increase the oven temperature to 375º.  Butter a 9 by 13-inch baking dish.
-Bring 6 quarts of salted water to a boil.  Add the pasta and cook, stirring occasionally, until al dente, about 13 minutes.  Drain and set aside.
-In a small saucepan over medium heat, bring the milk to a scald.
-In a medium saucepan over medium heat, melt the butter.  Add the onion and cook until softened, about 5 minutes.
-Reduce heat to low and whisk in flour.  Continue whisking about 2 minutes.
-Gradually whisk in milk.  Once the milk is added, increase heat to medium and cook, stirring occasionally, until the sauce thickens slightly.
-Whisk in the roasted garlic and mozzarella until blended.  Remove from heat.
-Add cooked pasta and ricotta to the roasted garlic cheese sauce and stir to combine.  Season to taste with salt and pepper.
-Pour the mixture into the prepared baking dish and sprinkle with Parmigiano-Reggiano.  Bake until the top is golden brown, about 25 minutes.  Remove from oven and drizzle with white truffle oil.  Let rest for 5 minutes before serving.

Serves 6-8

Adapted from a Bobby Flay recipe seen in Macaroni and Cheese: 52 Recipes from Simple to Sublime by Joan Schwaartz

The original recipe called for 1/2 cup of olive oil, and Eric and I found that to be way too much.  I’m not sure if it’s because of our nonstick skillets, but I’ve halved the amount here.  You can always add more if you need it.  Also, if you’re making this for two people, I suggest halving the recipe because the leftovers don’t taste nearly as good.

Fusilli with Zucchini and Goat Cheese
Ingredients:
1/4 cup olive oil
4 large garlic cloves, thinly sliced
3 small zucchini, trimmed and cut into matchsticks
1 teaspoon plus 2 tablespoons salt
1/4 pound goat cheese
1 pound fusilli or other spiral pasta
1/4 cup minced flat leaf parsley
1/3 cup slivered basil
freshly ground pepper

Directions:
-Heat oil in a large skillet over medium-low heat.  Add the garlic and sauté until fragrant, about two minutes.
-Increase the heat to medium-high and add the zucchini.  Sauté until lightly browned, about 10 minutes.
-Remove from heat, add 1 teaspoon salt and goat cheese.  Stir to combine.
-Meanwhile, bring water to a boil and add 2 tablespoons salt.  Cook the pasta until al dente, according to package directions.
-Drain, reserving 1/2 cup of the pasta water.
-Add the pasta, parsley, basil and a generous amount of pepper to the skillet with the zucchini.  Toss to combine.  Add the pasta water as needed to loosen the sauce.
-Serve immediately.

Serves 4

Adapted from Williams-Sonoma

Pasta with Creamy Cajun Sauce
Ingredients:
1/2 pound Farfalle pasta
1 cup heavy cream
1 tablespoon olive oil
2 tablespoons minced garlic
1/4 cup chopped onion
1 1/2 teaspoons Cajun seasoning
1 1/2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine
1 tablespoon tomato paste
1 1/2 teaspoons chopped parsley
Parmesan cheese
Andouille or other smoked sausage, cut into bite-size pieces (optional)

Directions:
-In a large pot, boil water for pasta. Salt water.
-Brown sausage in a small skillet over medium heat. Once browned, transfer to a paper towel lined plate and set aside.
-Heat oil in a large skillet over medium heat. Add onion and saute for two minutes. Add garlic and cook for an additional 30 seconds or until fragrant.
-Add white wine to skillet, making sure to scrape up any brown bits from the bottom. Let wine reduce by half, about two minutes. Meanwhile, boil pasta and cook until al dente.
-Stir in Cajun seasoning, paprika, salt, pepper and tomato paste.
-Add cream and heat to almost bubbling, then reduce heat to low.
-Allow the cream mixture to reduce by half, about 5 minutes.
-Drain pasta and add to skillet.
-Toss with parsley and freshly grated Parmesan.

Source: Adapted from Steamy Kitchen

Another great thing about this recipe is that the sauce can be prepared ahead of time and refrigerated until you’re ready to make the pasta. This makes for a quick and delicious meal, perfect for busy nights.  The leftovers taste fantastic, too.

Spicy Red Pepper Sauce
Ingredients:
3/4 teaspoon olive oil
1/4 cup white onion, finely diced
2 garlic cloves, minced or pressed
1 large red pepper, roasted (fresh is best, but the jarred kind will work fine)
14 ounce can whole tomatoes, drained and roughly chopped
1/2 teaspoon fresh lemon juice
1/4 teaspoon balsamic vinegar
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
freshly ground black pepper

Directions:
-In bowl of food processor, pulse roasted red peppers until relatively smooth and set aside.
-In large stock pot over medium heat, heat oil.
-Add diced onion and cook until translucent and just beginning to brown.
-Add garlic and cook until fragrant, about 30 seconds.
-Add pureed red peppers and chopped tomatoes and heat until starting to bubble.
-Turn heat to a simmer and add remaining ingredients, stirring to combine.
-If storing, remove from heat and place in airtight containers in fridge once cooled.
-If serving immediately, simmer until begins to bubble and serve.

Spicy Eggplant and Red Pepper Pasta
Ingredients:
3/4 teaspoon olive oil
1 small eggplant, chopped into 1/2 inch cubes
1 large red pepper, sliced into 1 1/2 inch pieces
1/2 pound penne or pasta or your choosing
Spicy Red Pepper Sauce
1 tablespoon chopped flat leaf parsley

Directions:
-In large stock pot with salted water, cook pasta according to manufacturers directions to just al dente.
-In large non-stick pan (important with the eggplant) heat oil over medium high heat.
-Add eggplant and cook, stirring constantly, until beginning to become tender, about 10 minutes.
-Add red pepper and continue sauteing until peppers become crisp tender, about 3-5 minutes.
-Add pasta sauce and stir to combine, bringing to a slight simmer.
-Add pasta and stir to combine.
-Top with fresh parsley

Adapted (to serve 4) from Good Things Catered

This macaroni and cheese was full of flavor. You have the option of eating it creamy or baking it. As good as it was straight from the pot, I simply can’t resist a good baked mac and cheese. I used a mixture cheddar and Mexican blend cheeses, but you can really use whatever you like (and have on hand). I made a few minor changes based on what I had available at home. I used shell pasta instead of macaroni and used skim milk in place of whole. Also, I omitted the dry mustard because I couldn’t find mine for the life of me. I did throw in a few other spices, and I honestly think you can add whatever spices suit your fancy.

Macaroni and Cheese
Ingredients:
2 cups dried macaroni
1/8 cup butter
1/8 cup all-purpose flour
1 1/4 cups whole milk
1 heaping teaspoon dry mustard
1 egg, beaten (I used about half to mix in and poured a little on top before baking.)
1/2 pound cheese, grated
1/4 teaspoon salt (more to taste)
1/4 teaspoon seasoned salt (more to taste)
1/2 teaspoon ground black pepper
Optional spices: cayenne pepper, paprika, thyme

Directions:
-Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
-In a small bowl, beat egg.
-In a large pot, melt butter and sprinkle in flour.
-Whisk together over medium-low heat.
-Cook mixture for five minutes, whisking constantly. Don’t let it burn.
-Pour in milk, add mustard, and whisk until smooth.
-Cook for five minutes until very thick.
-Reduce heat to low.
-Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs.
-Whisk together till smooth.
-Pour egg mixture into sauce, whisking constantly. Stir until smooth.
-Add in cheese and stir to melt.
-Add salts and pepper.
-Taste sauce and add more salt and seasoned salt as needed.
-Pour in drained, cooked macaroni and stir to combine.
-Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Source: Pioneer Woman

Linguine Arrabbiata
Recipe Note: Red-pepper flakes heat up this pasta and are the reason behind its name; arrabbiata is Italian for “angry.”
Ingredients:
coarse salt
2 tablespoons olive oil
3 garlic cloves, thinly sliced
3/4 teaspoon red-pepper flakes, plus more for serving (optional)
1 can (28 ounces) whole peeled tomatoes in juice, cut into chunks
1 can (8 ounces) tomato sauce
1/2 cup dry white wine
1 pound linguine
grated Parmesan cheese, for serving (optional)

Directions:
Bring a large pot of salted water to a boil.
Meanwhile, in a large skillet, heat oil over medium-high.
-Add garlic and red-pepper flakes; cook until garlic is fragrant and beginning to brown, about 1 minute.
-Add tomatoes with juice, tomato sauce, and wine.
-Simmer over medium, stirring occasionally, until slightly thickened, 8 to 10 minutes.
-Cook pasta in boiling salted water 2 minutes less than package instructions for al dente.
-Drain; add pasta to skillet.
-Cook, stirring, until pasta is tender, about 2 minutes.
-Season with salt.
-Serve, if desired, with Parmesan and red-pepper flakes.

Serves 4

Source: Everyday Food

Pasta with Onion, Bacon and Goat Cheese
Recipe Note: Bell-shaped noodles are an elegant base for this simple, rustic sauce. Other short pasta, such as penne or gemelli, would also be good choices.
Ingredients:
1 pound campanelle
4 slices (4 ounces) bacon, sliced crosswise 1 inch thick
4 medium red onions, thinly sliced
2 garlic cloves, chopped
1 tablespoon fresh thyme leaves, plus more for serving
Coarse salt and ground pepper
4 ounces soft goat cheese

Directions:
-Cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot.
-Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
-Add onions, garlic, and thyme to fat in skillet; season with salt and pepper.
-Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes.
-Uncover; cook until golden brown, 5 to 10 minutes more.
-Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water.
-Season with salt and pepper.
-Toss, adding more pasta water as desired.
-Serve immediately, sprinkled with bacon and more thyme.

Serves 6

Source: Everyday Food

This is the second time we’ve made this soup, and I feel like it could be a weekly meal for us. The fresh basil gives the soup a really fresh and light taste, and the spinach leaves add a great texture. We add the spinach leaves to our individual bowls instead of the soup pot because I can’t imagine the spinach leaves would taste very good in the leftovers. This soup has a ton of flavor without being heavy. It’s also really quick and easy to make on a weeknight.

Sausage and Fire Roasted Tomato Soup
Ingredients:
1/2 tsp of olive oil
1 small onion
1 clove of garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
8 ounces 50% less fat pork sausage
2 1/2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
3/4 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil

Directions:
-Heat a large saucepan over medium heat.
-Add 1/2 teaspoon of olive oil to the pan.
-Add onion to the pan and cook until translucent.
-Add sausage, garlic, pepper, salt and red pepper to pan, and cook about 5 minutes or until browned, stirring to crumble.
-Add broth, tomatoes, and pasta to pan and bring to a boil over high heat.
-Cover, reduce heat, and simmer 10 minutes or until pasta is done.
-Remove from heat; stir in spinach until wilted.
-Sprinkle each serving with cheese and basil.

Serves 4.

Source: As seen on Elizabeth’s Edible Experience, originally adapted from Cooking Light.

This dish is simple, yet delicious. I never would have thought to put caramelized onions with pasta, but it’s really a great combination. The onions have a really sweet flavor that is perfectly balanced by the woody, nutty flavor of the Parmesan. We made garlic bread with a loaf of Italian bread (also from the Farmers’ Market) to serve with this. It was a simple and perfect weeknight meal. Also, the leftovers made a great lunch the next day.

Papparedelle with Caramelized Onions and Parmesan
Ingredients:
1 tablespoon olive oil
2 medium onions, halved and thinly sliced
1/2 teaspoon dried thyme
Coarse salt and ground pepper
1 package (8.8 ounces) pappardelle pasta or 8 ounces fettuccine
2 tablespoons butter
2 ounces Parmesan, shaved with a vegetable peeler

Directions:
-In a large skillet, heat oil over medium.
-Add onions and thyme; season with salt and pepper.
-Cover, and cook, without stirring, until onions have released their liquid, about 5 minutes.
-Uncover, and cook, stirring occasionally, until deep golden brown, 25 to 30 minutes more.
-When bottom of skillet darkens, add a few tablespoons water, and scrape up browned bits with a wooden spoon (you may need to do this 2 or 3 times).
-Meanwhile, bring a large pot of salted water to a boil.
-When onions have about 10 minutes left to cook, add pasta to water in pot, and cook until al dente.
-Reserve 1/2 cup pasta water; drain pasta, and return to pot.
-Add onions and butter to pasta in pot; season with salt and pepper, and toss to combine. -Gradually add enough pasta water to create a thin sauce that coats pasta.
-Serve pasta topped with Parmesan.

Source: Everyday Food

This pesto is simply delicious, and it is so incredibly easy to make. We changed it up just a little by adding two grilled chicken breasts that we cut into bite-size pieces and tossed in when we added the pesto to the penne. We had quite a bit of leftovers, but that was fine with us because the leftovers tasted just as good!

Roasted Red Pepper and Basil Pesto Penne
Ingredients:
3 cloves garlic
1/3 cup pine nuts
1/3 cup grated Parmesan cheese
1 cup roasted red bell pepper (fresh or jarred)
1 cup basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup extra virgin olive oil
1 lb. penne pasta
1/4 cup heavy cream, optional

Directions:
-Place garlic and pine nuts in a food processor. Pulse until finely chopped.
-Add Parmesan, red pepper, basil leaves, salt and pepper. Pulse until well combined.
-With the motor running, add olive oil through the feed tube and process until incorporated.
-Set aside.
-Cook pasta according to package directions.
-Drain and return to pot.
-Add the pesto to the pasta and stir to combine.
-Stir in heavy cream, if desired, for a creamier sauce.
-Heat until warmed through.
-Serve immediately.

Source: Annie’s Eats

Chicken Stuffed Shells
Ingredients:
1 box (or more) uncooked jumbo pasta shells (about 50-55)
6 cloves garlic
2 chicken breasts, cooked and coarsely shredded
30 oz. part skim ricotta cheese
1/3 cup Italian breadcrumbs
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 teaspoons dried parsley (1 tablespoon. fresh, chopped)
6 large basil leaves, torn
1/3 cup half and half
approx. 28 oz. pasta sauce
1/4 cup Parmesan cheese

Directions:
-Preheat oven to 375°.
-Cook pasta shells according to package directions and drain.
-Separate onto a cutting board or cookie sheet to prevent from sticking together.
-Add ingredients garlic through half and half to a food processor and process until just combined.
-Add more salt and pepper if necessary, to taste.
-Spoon enough sauce into baking dish(es) to cover the bottom.
-Fill the cooked shells with the ricotta mixture and place open side up in a prepared baking dish.
-Spoon as much of the remaining sauce over shells as desired.
-Bake covered with foil for 15-20 minutes, remove foil and continue baking for 5 minutes.
-Sprinkle with Parmesan cheese and serve.
-If freezing extra shells, to cook from the freezer, thaw in refrigerator overnight and bake as directed above.

Source: Annie’s Eats

Creamy Parmesan Orzo
Ingredients:
1 tablespoon butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons parsley
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
-Heat butter in a medium saucepan over medium heat.
-Add orzo and cook three minutes, stirring constantly.
-Stir in broth and water; bring to a boil.
-Reduce heat and simmer until liquid is absorbed, about 15 minutes.
-Remove from heat.
-Stir in cheese, parsley, salt and pepper.

Source: Adapted from Cooking Light