Home Made Ravioli
put an abundant amount of love into cooking, the outcome will always be delicious. That is exactly what my 92-year-old grandmother does when making each meal. So last Sunday when she invited the family over for what she proclaimed will be her last batch of home-made ravioli, it was somewhat of a monumental event. I can distinctly remember as a kid watching her meticulously create each little work of art. She would roll out the dough, carefully fill each one and then place them on a checkered tablecloth to let the pasta dry. A tradition, that I sadly can not carry on (my cooking wouldn’t do it justice), but the amazing recipe and detailed process stays close to my heart.
Farfalle with Mushrooms and Spinach
one of those meals that’s healthy, quick, inexpensive, and easy to tweak by adding a little more of this and a little less of that. This recipe for Farfalle with Mushrooms and Spinach claims to be ready in 20 minutes flat. Full of everyday ingredients, vegetarian and it’s got a combo I love – portobello mushroom and Parmesan.. perfect to whip up midweek!
6 ounces dried farfalle (bow-tie pasta)
1 tbsp. olive oil
1 medium onion, chopped
1 cup sliced portobello or other fresh mushrooms
2 cloves garlic, minced
4 cups thinly sliced fresh spinach
1 tsp. snipped fresh thyme
1/8 tps. pepper
2 tbsp. shredded Parmesan cheese
1. Cook pasta as normal and drain.
2. Heat oil in a large.
3. Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender.
4. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted.
5. Stir in cooked pasta; toss gently to mix. Sprinkle with cheese.
Photo: Better Homes and Gardens
Posted in Food
Tagged better homes and gardens, dinner, easy recipe, farfalle, food, healthy, parmesan cheese, pasta, portobello mushrooms, spinach, vegetarian
Parmesan Pasta With Chicken and Rosemary
easy and looks pretty hard to mess up. This recipe from Real Simple for Parmesan Pasta With Chicken and Rosemary consists of 5 ingredients and claims to be ready in 15 minutes flat. Perfect to whip up midweek.
12 ounces orecchiette (about 3 cups)
2- 2 1/2-pound rotisserie chicken
2 tablespoons chopped fresh rosemary
3/4 cup grated Parmesan (3 ounces)
kosher salt and black pepper
1. Shred chicken and set aside.
2. Cook the pasta according to the directions.
3. Reserve 1 ¼ cups of the cooking water.
4. Return drained pasta to the pot.
5. Add chicken, rosemary, reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper to the pasta and toss.
6. Cook, stirring over medium-low heat until sauce has thickened slightly (2 to 3 minutes).
7. Sprinkle with the remainder of Parmesan and serve.
Photo: Real Simple
Pasta with Peas, Bacon and Parm
and extremely delicious little number I whipped up last weekend. It’s a combination of several recipes I found online (needed to get through some bacon) and it can easily be tweeked based on what you’re looking for – more peas, less meat, additional cheeses, you know the drill. It makes a ton, so you’re likely to have leftovers and takes less than 30 minutes. It’s a keeper.
1 can of condensed milk
2 cups of peas (thaw)
1/2 cup parmesan cheese
1 tsp pepper
1 tsp salt
1 pasta (one box)
1. Cook bacon, set aside.
2. Cook pasta and drain
3. In large pot, bring condensed milk to a boil. Stir regularly for 5-10 minutes.
4. Add parmesan, pepper and salt to milk and mix thoroughly. Continue to stir and bring to a boil.
5. Combine pasta, peas and bacon bits to the sauce and stir so sauce is evenly distributed.
Photo: All Foods (tumblr)
Green Pea Pesto
another race. A 2011 New Year’s Resolution was to get a number for the 2012 New York Marathon. Sounds easy, right? Well, it’s not! One way to get in is to do 9 qualifying races sponsored by the New York Road Runners, and tomorrow will be number 6. Which means tonight’s a mellow night consisting of pasta, a movie and bed. I’ve been a fan of pesto since I was a kid, so I’m excited to try out this recipe for green pea pesto from Food Doodles. With ingredients like peas, chickpeas and parmesan, it seems like a great alternative to pasta and marinara sauce. Plus it’s got lots more protein and requires very little prep time, perfect for the warmer months.. check it out!
1 cup frozen peas, thawed
1 cup chickpeas, drained and rinsed
1/4 tsp salt plus more to taste
1/4 tsp pepper
1-2 cloves garlic
2-3 tbsp Parmesan cheese
1 tbsp olive oil
1. Combine all ingredients in a blender or small food processor.
2. Blend until mixture is smooth.
3. Add about 1/2 a cup of water and mix. Adding more liquid for desired consistency.
4. Serve over hot whole grain noodles and top with Parmesan cheese.
Photo: Food Doodles