EASY PEASY PASTA & GRAINS – The Fancy Pants Kitchen

Lemon Ricotta Pasta

Francine — Tue, 17 Sep 2024 15:38:29 +0000

Lemon Ricotta Pasta is a wonderfully fresh, wonderfully simple way to serve pasta. With only a few ingredients and a no-cook sauce, you’ll want to make it for your next dinner party!

The sauce is a combination of creamy ricotta cheese, lemon juice and zest and pasta water. Pour it over the pasta and enjoy this delicious side dish!

Whether it’s for a dinner party or a weeknight quick meal, Lemon Ricotta Pasta should be on your meal plan.

It’s so easy to prepare. Simply boil up the pasta of your choice (I like a shorter, curly type of pasta to capture the sauce in the nooks and crannies). When it’s cooked, reserve some of the pasta water and drain the rest.

To make the sauce, add ricotta cheese, Parmesan cheese, lemon zest and lemon juice to a blender. Blend it to a smooth paste and then add some hot pasta water. Blend it until it’s smooth, adding more pasta water as necessary to make a creamy sauce.

Pour the sauce over the drained pasta and toss to coat. You might need more pasta water to thin it.

Divide the pasta between bowls and garnish it with extra grated Parmesan cheese, red pepper flakes and basil. Serve right away!

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Lastly, if you make Lemon Ricotta Pasta, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Lemon Ricotta Pasta

Makes: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

Kosher salt
1 pound cellentani, gemelli, or another short pasta
1 cup (8 ounces) whole-milk ricotta, room temperature
1 cup (2 ounces) freshly grated Parmesan, plus more for serving
Freshly grated zest of 1 lemon, plus 1 tablespoon lemon juice
1/2 tsp black pepper
Red pepper flakes and basil leaves for serving

Instructions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta and return it to the pot.

Add the ricotta, Parmesan, lemon zest, juice, and black pepper to a blender or food processor. Blend to a smooth paste, scraping down sides of bowl as needed, about 1 minute. With the machine running, slowly add 1/3 cup pasta water. Scrape down the sides of the bowl and check the consistency of the sauce, adding more pasta water to thin it out if you prefer. Pour the sauce over the pasta and stir until the pasta is evenly coated with the sauce. Add more pasta water as needed for a smooth sauce.

Divide the pasta among bowls, being sure to top it with any sauce from the bottom of the pot. Garnish it with grated Parmesan, red pepper flakes, and basil, and serve.

Recipe from Food & Wine

Tomato Macaroni and Cheese

Francine — Mon, 26 Aug 2024 17:01:22 +0000

This Tomato Macaroni and Cheese will surprise and delight the most traditional mac & cheese eaters! An old-school recipe that’s been updated a bit, this 6-ingredient recipe is tasty and simple to make. It needs to be on your table this Labor Day!

This recipe gets its amazing flavor from canned tomato soup! Seriously! Combine cooked macaroni noodles with shredded cheddar cheese, tomato soup and heavy cream. Transfer it to a butter baking dish.

In a skillet with melted butter, add panko bread crumbs and cook until the breadcrumbs start to brown.

Sprinkle them over the top of the pasta and bake for 30 minutes or until the cheese is bubbling and the top is golden.

Prior to baking, feel free to add some tomato slices for garnish.

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Lastly, if you make Tomato Macaroni and Cheese, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Tomato Macaroni and Cheese

Makes: 8 servings

Prep Time: 15 minutes

Bake Time: 50 minutes

Total Time: 55 minutes

Ingredients

1 pound (454 grams) dried macaroni noodles
2 tbsp + 1 tsp Kosher salt, divided
1 pound cheddar cheese (white or orange), finely shredded
2 (10-ounce) cans tomato soup (not condensed)
3/4 cup heavy or half-and-half cream
3/4 cup panko breadcrumbs
2 tbsp unsalted butter

Instructions

Preheat oven to 325°F. Grease a 2-quart casserole dish with butter and set aside. Bring a large pot of water to a boil. Add 2 tablespoons kosher salt to the water. Add macaroni and cook for 3 minutes less than the package instructions. Drain noodles and transfer back to pot.

Add grated cheddar, tomato soup and cream to the noodles in the pot. Mix well and transfer macaroni to the casserole dish.

Melt 2 tablespoons butter in a large skillet. Add bread crumbs and toss until all the crumbs are coated. Cook for about another 2 minutes, tossing well. Spread breadcrumbs over top of casserole dish. Bake macaroni and cheese for 30 minutes until cheese is bubbling and top is golden brown.

Recipe by Salt & Serenity

Shrimp Fried Rice

Francine — Fri, 25 Aug 2023 15:38:58 +0000

Shrimp Fried Rice is one of the easiest, tastiest rice recipes that I’ve found! Combining cooked rice with seared shrimp and ham, peas, carrots and scrambled eggs, and finishing it off with a splash of soy sauce makes this the perfect light dinner or side dish.

I’m always looking for something to do with all of that rice they give you when you order Chinese food. I hardly eat any of it with the food and it seems like a waste to toss it. Now you have the perfect recipe to make use of it!

Since this is a very quick-cooking dish, you will want to have all of your ingredients ready to work with (this is called “mise-en-place”, everything in its place). Then, you won’t have to start chopping when you should be throwing it into the skillet!

Add the ham and shrimp to a hot skillet that has a touch of oil in it. Cook for 30 seconds and then stir it and continue cooking until the shrimp turn white. This takes 2-3 minutes tops!

Remove the shrimp from the pan and add a bit more oil. Add the carrots and green peas and cook until they soften, about 5 minutes. Transfer the peas and carrots to the plate with the shrimp and ham.

Add a tablespoon of oil to the hot pan and then add the beaten eggs and stir until lightly cooked. Add the rice to the egg and stir it, separating the rice and creating small chunks of egg.

Add the cooked shrimp, ham and vegetables back into the skillet and swirl with salt, pepper and soy sauce. Stir it to mix everything together well. Add the green onions and continue cooking for another minute or two until the rice is heated through and the grains are separated.

Transfer to plates and serve warm!

Share Your Thoughts...

Lastly, if you make Shrimp Fried Rice, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Shrimp Fried Rice

Makes: 2 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

2 tbsp peanut oil (or vegetable oil), divided
3 ounces ham, diced
6 ounces shrimp, peeled & deveined
1/2 cup green peas
1/2 cup diced carrots
1/2 tsp sea salt (or to taste)
2 large egg, beaten
4 cups leftover white rice
1/4 tsp ground white pepper (or black pepper)
1 tbsp light soy sauce (or tamari for gluten-free)
4 green onions, sliced

Instructions

Prepare all the ingredients and a large empty plate. Place them near the stove.

Heat 2 teaspoons of oil in a wok or a nonstick skillet over medium high heat until hot. Swirl to coat the bottom of the pan with oil. Add ham and shrimp. Cook for 30 seconds without disturbing. Stir and cook until the shrimp turn white. Immediately transfer the ham and shrimp to a separate plate. The shrimp should be just cooked through, or slightly raw in the center.

Add 1 teaspoon of oil. Add carrots, green peas, and a pinch of salt. Cook and stir until they start to turn soft. Transfer to the plate with the shrimp.

If the pan starts to get too hot, turn to medium heat. You should hear vibrant sizzling throughout the cooking, but the pan shouldn’t be so hot as to burn the ingredients.

Add the remaining 1 tablespoon of oil. Add egg and quickly stir a few times. Add rice. Cook and chop to separate rice.

Return the cooked shrimp, ham, and vegetables to the wok. Sprinkle salt and white pepper, and swirl in light soy sauce. Immediately stir to mix well. Add green onion. Cook until the rice is heated through and the grains separated. Turn to low heat, carefully taste the rice and adjust seasoning if necessary.

Transfer to plates and serve warm.

Recipe by Omnivore’s Cookbook

Creamy Caesar Pasta

Francine — Mon, 12 Jun 2023 00:42:22 +0000

Creamy Caesar Pasta has all the wonderful flavors of a traditional Caesar salad. The creamy sauce is made with lemon juice, Dijon mustard, Parmesan cheese, egg, garlic and anchovies. Toss bucatini in the sauce and top it with garlicky breadcrumbs and you have a winner winner!

Start this tasty pasta by making the garlic breadcrumbs. Add panko breadcrumbs and garlic powder to a skillet that has melted butter in it. Stir and cook until lightly golden and then set aside.

Cook the pasta according to the instruction and reserve 1 & 1/2 cups of pasta water before draining it. Set aside the cooked pasta.

In a small bowl, whisk together the Parmesan cheese, lemon juice, Dijon mustard, and egg and set aside.

In a large skillet with olive oil, add the garlic, anchovies, red pepper flakes and black pepper. Cook for a minute and add the reserved Dijon mixture and cook for another minute. Whisk in a cup of the reserved pasta water and cook until nice and thick.

Add the pasta to the skillet and coat with the sauce. If you need to add a little more pasta water to make the sauce creamier, go ahead.

Top with the breadcrumbs, fresh parsley and extra parmesan cheese. Serve it right away for a satisfying side dish or light main course!

Share Your Thoughts...

Lastly, if you make Creamy Caesar Pasta, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Creamy Caesar Pasta

Makes: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

4 tbsp salted butter
3/4 cup panko breadcrumbs
1/2 tsp garlic powder
1/4 tsp kosher salt
1 pound bucatini or spaghetti
4 ounces parmesan cheese, grated
1/4 cup fresh lemon juice (1-2 lemons)
3 tbsp dijon mustard
1 large egg
2 tbsp olive oil
5 cloves garlic, minced
2 ounces anchovies, drained and minced (see Chef’s Note)
1 tsp red pepper flakes
1/2 tsp fresh black pepper
fresh chopped parsley and more Parmesan cheese, optional garnish

Instructions

In a small skillet heat the butter on medium heat. Add in the breadcrumbs and garlic powder and cook until lightly golden, stirring occasionally. Set aside.

Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve 1 & 1/2 cups of pasta water.

Whisk together parmesan cheese, lemon juice, dijon mustard, and egg. Set aside.

Add oil to a large skillet on medium heat. Add in the garlic, anchovies, red pepper flakes, and black pepper. Cook for 1 minute until the garlic is fragrant. Add in the reserved dijon mixture and cook for one more minute. Whisk in 1 cup of the reserved pasta water and cook until thickened, 1-2 minutes.

Add pasta to the skillet and coat with sauce, adding more pasta water to achieve a creamy sauce, if necessary. Top with breadcrumbs and fresh parsley, and more parmesan cheese. Serve immediately.

Chef’s Note:

You can reduce the amount of anchovy to 1 ounce if you prefer a milder flavor.

Recipe by Cookies and Cups

15-Minute Butter Fried Rice

Francine — Tue, 21 Jun 2022 18:42:20 +0000

15-Minute Butter Fried Rice is an easy, quick and delicious way to create a wonderful side dish. If you are fortunate enough to have leftover steamed rice from your last take-out Chinese food meal, then you are in great shape! If not, no worries…just cook some up and get ready for a tasty dish!

The richness of this dish comes from frying the rice in butter. It’s a great touch. It also creates wonderful crunchy bits of rice that are over the top!

The rice has chopped broccoli, fried egg, green onions and a great sauce. It can be elevated to a main course dish by adding chicken or shrimp to it. See my notes at the bottom of the recipe.

Begin, by combining the soy sauce (or tamari), honey and chile flakes and set aside.

Next, cook the eggs until just set and scramble them. Add the rice, broccoli and additional butter. Toss this together with the eggs and cook until the butter coats all of the rice.

Add the sauce and cook until the crispy bits start to form. Finally, stir in the green onions.

In about 15 minutes, you have a delicious side dish that will be gone in less that 15 minutes!

Share Your Thoughts...

Lastly, if you make 15-Minute Butter Fried Rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

15-Minute Butter Fried Rice

Makes: 4 servings

Prep Time: 5 minutes

Bake Time: 10 minutes

Total Time: 15 minutes

Ingredients

1/3 cup tamari or low sodium soy sauce

1 tsp honey

Chili flakes, to taste

4 tbsp salted butter

1 1/2 cups roughly chopped broccoli

2 large eggs, beaten

4-5 cups steamed rice

3 green onions, thinly sliced

Instructions

In a small bowl, combine the tamari and honey, and season to taste with chili flakes.

Melt 1 tablespoon butter in a large skillet over medium heat. Add the eggs and let cook until the edges start to set, 1-2 minutes. Gently scramble the eggs. Add the rice, broccoli, and remaining butter. Toss the rice in with the butter and cook until the butter coats the rice. Pour in the sauce, cook until the rice is crisping, 4 to 5 minutes. Stir in the green onions and remove from the heat.

Serve warm, topped with green onions and chili flakes.

Chef’s Note:

To add chicken to the rice, I recommend cooking cubed chicken breasts or skinless thighs with a couple tablespoons of olive oil, 1-2 cloves garlic, a splash of tamari, and a pinch of black pepper. Then stir the cooked chicken into the rice with the green onions.

Recipe from Half Baked Harvest

Lemon Bucatini with Garlic Breadcrumbs

Francine — Fri, 27 May 2022 19:09:58 +0000

Light and tasty, Lemon Bucatini with Garlic Breadcrumbs is a wonderful summer choice!

Pasta can be a heavy dish to eat in the summer but you know you still want to eat it, right? This Lemon Bucatini fills the desire for pasta and the desire for healthy and light.

It’s a very simple pasta. Bucatini gets cooked and then coated with a lemon vinaigrette. The entire dish gets topped with garlic breadcrumbs that are so delicious you can eat them by the spoonful!

Simply process the bread in a processor with garlic, olive oil and parmesan cheese and then toast them until they are nicely browned and crunchy. This recipe makes a whole lot more than you’ll need, but use them to top any salad, soup or baked gratin. Or just dip your spoon in!

My guy is a red sauce kind of guy but absolutely loved this dish! I have a feeling you and yours will love this too!

Share Your Thoughts…

Lastly, if you make Lemon Bucatini with Garlic Breadcrumbs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Lemon Bucatini with Garlic Breadcrumbs

Makes: 4 servings

Prep Time: 20 minutes

Cook Time: 30minutes

Total Time: 50 minutes

Ingredients

1/2 pound bucatini pasta (fresh is best, if available)

Breadcrumbs:

6 garlic cloves
4 slices of Italian bread (no need to remove crusts)
1 tbsp extra-virgin olive oil
1/2 cup parmesan cheese, grated

Vinaigrette:

1/2 cup extra-virgin olive oil
Zest from 1 lemon
1/2 cup fresh lemon juice (2-3 lemons)

Instructions

Preheat the oven to 350°F. Bring a large pot of water to a boil. Cook the bucatini pasta according to the package directions.

To make the breadcrumbs, process the bread in a food processor until it is in small pieces. Add in the minced garlic, olive oil and parmesan and pulse a few times to combine.

Toast the breadcrumbs in the oven for 5-7 minutes. Stir them and toast for another 3-4 minutes. Set aside until it’s time to top the pasta.

While you are waiting for the pasta to cook, make the vinaigrette by vigorously whisking together the olive oil and lemon juice.

Combine the vinaigrette with the pasta, plate it and then top with the bread crumbs, some lemon zest and fresh parmesan cheese. Season with salt & pepper as needed.

Beef and Kale Ragu with Zucchini Noodles

Francine — Fri, 10 Dec 2021 02:08:29 +0000

Beef and Kale Ragu with Zucchini Noodles is a healthy and delicious alternative to spaghetti and meat sauce.

Eliminating the pasta for zucchini noodles is a wonderful concept…first, you get to use the spiralizer that may be sitting in the back of your cabinet and second, you eliminate all those unhealthy carbs.

And, the beef sauce, which is flavored similarly to sausage with toasted fennel seeds, gets a boost of healthy from the addition of lots of veggies, including kale. You will love this filling, cold-weather “pasta” dish without any guilt!

Prep this dish by spiralizing zucchini. Place it into a colander with some kosher salt, and let it sit to draw out any extra moisture that’s in the zucchini. Take the time to do this as it will go a long way toward not having mushy noodles and no one likes mushy noodles!!

Make sure all of your vegetables are chopped before starting to brown the beef. This is called “mise en place” and basically means everything in it’s place, ready to go!

Begin the cooking process by first toasting the fennel seeds. Once toasted, I highly recommend crushing the seeds in a mortar with a pestle. This releases the oils in the seeds and gives the sauce a deeper flavor. If you don’t own a mortar and pestle, don’t worry about it…just toss the seeds into the stockpot with the ground beef. Saute the beef and fennel seeds until the beef is cooked through, about 10 minutes. Be sure to drain out as much fat as possible from the bottom of the stockpot.

Now add in the chopped vegetables, garlic and tomato paste. Cook over low heat and stir it occasionally.

Squeeze the whole tomatoes into the stock pot, making sure that all of the juices and seeds go into the pot. Add the kale and simmer the sauce on low for about 10 minutes.

While the sauce is finishing, drain the noodles and pat dry to get any excess moisture out. Heat a skillet over medium-high heat and add olive oil, garlic, chili flakes and the zucchini noodles. These are the same ingredients you’d use for Aglio e Olio noodles (garlic and oil). With a quick stir fry, the noodles will stay al dente, and hopefully not soggy!

Top the noodles with the ragu and enjoy this healthy, delicious dish!

This dish is dairy-free, but if you have no objection, sprinkling a little parmesan cheese to finish it off is a wonderful addition!

Share Your Thoughts...

Lastly, if you make Beef and Kale Ragu with Zucchini Noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Beef and Kale Ragu with Zucchini Noodles

Makes: 4 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients

5 medium zucchini
Kosher salt
1 tbsp fennel seed
1 pound ground beef, preferably grass-fed beef
1 onion, finely chopped
1 large carrot, finely chopped
2 celery stalks, finely chopped
2 tsp finely minced garlic
2 tbsp tomato paste
28 ounces San Marzano whole tomatoes
1 pound kale, stems and ribs removed, leaves chopped
Extra-virgin olive oil
1 tsp red pepper chili flakes
1/4 cup chopped parsley
Flaky sea salt
Freshly cracked pepper

Instructions

Trim one end of each zucchini and insert flat end into a spiralizer and turn to create noodles. Noodles will be extremely long, so I suggest to cut the noodles approximately to 7-inch lengths. Place noodles in a colander and sprinkle with 1 tablespoon salt. Gently mix to ensure salt is coated all over noodles, which will help draw out and remove excess moisture from the zucchini. Set aside and let noodles drain over a dish.

In a medium dry skillet over medium low heat, toast fennel seeds for a few minutes. Keep shaking the pan to prevent the seeds from burning. Remove from heat and set aside. (Optional: If you want even more flavor, crush seeds in a mortar and pestle to release the oils.)

In a large Dutch oven over medium heat, sauté beef and fennel seeds, breaking meat apart using a wooden spoon for 5 minutes. Meat with begin to brown and fat will render out, about 5 minutes. Skim excess fat and discard. Add onion, carrots, celery, 1 teaspoon minced garlic and tomato paste. Season with 1 teaspoon salt. Stir occasionally over 20 minutes over low heat. Squeeze whole tomatoes by hand into pot and with juice and chopped kale. Simmer on low for 10 minutes.

Meanwhile, drain zucchini noodles and pat dry with paper towels to remove as much water as possible. In the same medium skillet heat 1 tablespoon olive oil over medium-high heat. Add 1 teaspoon minced garlic, chili flakes and noodles. Stir fry for 3 to 5 minutes until garlic is softened and noodles are al dente.

Spoon ragu over noodles and garnish with parsley, sprinkle of flaky sea salt, black pepper and a drizzle of olive oil.

Recipe from Judy Kim

Sheet Pan Pumpkin Mac and Cheese

Francine — Thu, 11 Nov 2021 20:03:17 +0000

Starchy side dishes are a must for Thanksgiving, or any time, to be perfectly honest, and this Sheet Pan Pumpkin Mac and Cheese may just be my all time favorite! I don’t usually indulge in more than a mouthful or two, but this dish demanded much more attention! I took a bite, walked away, came back and took another bite, and on and on. You get the drift…this mac and cheese is hard to eat only one bite!!!

And, for those of you who turn their nose up at pumpkin, this recipe will change your mind. The pumpkin simply adds a richness but not a pumpkin flavor. It also gives it a lovely color, don’t you think?

Begin this recipe by boiling the noodles. I love cavatappi pasta as it has a lot of nooks and crannies for the sauce to cling to, but any short, twisty pasta you prefer will work well.

Once al dente, drain while reserving one cup of the pasta water.

In the same pot, brown the butter and toss the noodles back into the pot. Add the cheddar cheese, the Pecorino and milk until you have a smooth sauce. You might need to add a bit of the reserved pasta water to accomplish this. Then add in the pumpkin purée.

Transfer the pasta to a sheet pan, sprinkle extra cheddar, panko and pepitas over the top. Bake it until some of the noodles are crisp and browned.

Serve this delicious dish and enjoy!

Share Your Thoughts...

Lastly, if you make Sheet Pan Pumpkin Mac and Cheese, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Sheet Pan Pumpkin Mac and Cheese

Makes: 6 servings

Prep Time: 5 minutes

Bake Time: 35 minutes

Total Time: 40 minutes

Ingredients

2 tsp Kosher salt, plus more for pasta water
1 pound cavatappi (or other twisty pasta shape with lots of nooks for cheese to nestle into)
6 tbsp butter, plus more to grease the pan
1/2 tsp white pepper (you can substitute black or rainbow if you prefer)
1 pound sharp cheddar, grated, roughly divided into about three-quarters (12 ounces) and one-quarter (four ounces)
4 ounces Pecorino Romano, grated
1 cup whole milk
1 & 1/4 cups pumpkin purée
1 & 1/4 cups plain panko
1/2 cup shelled pumpkin seeds (pepitas), raw

Instructions

Heat oven to 475°F. Grease a 11×17-inch sheet pan with rimmed edges.

Bring a large pot of salted water to a boil. Add the noodles and cook for only 4 to 5 minutes, so they’re quite al dente—just soft enough that if you taste one, there’s no audible crunch. Reserve 1/2 cup of cooking water and drain the pot of pasta.

In the same pot you used for the noodles, brown 6 tablespoons of butter: Cook over medium heat, stirring continuously, until it foams. The foam will recede, and the butter will be golden-tan. (If your pot is dark, you’ll know it’s ready when it starts to give off a deeply appealing rich, nutty scent.) Turn the heat down to low, add back the noodles, and immediately toss so your butter doesn’t stay on the bottom and burn. Drizzle in a few tablespoons of the hot reserved cooking water. Add the salt, pepper, three-quarters of the cheddar (about 12 ounces), Pecorino, and milk, and stir until you have a homogenous, creamy sauce. Mix in the pumpkin purée, adding a little more reserved water if needed to thin slightly. Turn off the heat.

Transfer to the sheet pan, and sprinkle the remaining 4 ounces of cheddar, the panko, and the pumpkin seeds over the top. Bake for 15 to 20 minutes, until the panko is nice and toasted, and some of the cheesy noodles sticking out around the edges are tinged with amber spots.

Recipe by Food52

Creamy Pumpkin Marinara

Francine — Fri, 22 Oct 2021 22:50:41 +0000

Halloween is right around the corner and what better way to celebrate than with a black, white and orange pasta dish covered in creamy Pumpkin Marinara?! Don’t you love these bow-ties?? So excited when I saw them. All I needed for the perfect Halloween dinner was an orange sauce.

Say hello to this creamy, dreamy marinara sauce, anchored by pumpkin purée. Pumpkin aficionados will delight in this, and those who turn their nose up to pumpkin, well, don’t! The pumpkin gives a creamy and earthy flavor to the sauce. The sauce is also spiced up with a pinch of cinnamon to add warmth and depth. I’m telling you, you gotta try it!

This sauce comes together easily: Sauté onions and red bell peppers until nice and soft. Add in the garlic and spices.

Next, add in the tomatoes, followed by the pumpkin purée and simmer for about 5 minutes.

Transfer the sauce to a blender, add some butter and balsamic vinegar for that extra jooj, and purée until the sauce is creamy and smooth.

Choose any pasta you like, but if you’re going for the Halloween look, I found these black and white bow-ties as Cost Plus World Market.

Share Your Thoughts...

Lastly, if you make Creamy Pumpkin Marinara, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Creamy Pumpkin Marinara

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

2 tbsp extra-virgin olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1/2 tsp kosher salt, divided
2 cloves garlic, pressed or minced
1/2 tsp dried oregano
1/4 tsp dried tarragon
1/4 tsp ground cinnamon
1 can (15 ounces) diced or crushed tomatoes
1 can (15 ounces) pumpkin purée
2 tbsp butter
2 tsp balsamic vinegar
Freshly ground black pepper
1 pound bowtie pasta (or whatever you prefer)
Finely grated Parmesan and chopped fresh parsley, for garnish (both optional)

Instructions

Warm the olive oil in a large skillet over medium heat. Once it’s shimmering, add the onion, bell pepper and 1/4 teaspoon of the salt. Cook, stirring often, until the onions and pepper are very tender, 6 to 8 minutes.

Add the garlic, oregano, tarragon, and cinnamon. While stirring, cook until fragrant, about 1 minute. Add the tomatoes and cook for 1 minute, while stirring. Add the pumpkin purée and stir to combine. Continue simmering for 5 minutes, then remove it from the heat.

Carefully transfer the mixture to your blender. Add butter and vinegar. Blend until very smooth and creamy.

Season generously with freshly ground black pepper and additional 1/4 teaspoon salt, or more to taste. Blend to combine.

Boil a pot of salted water. Add pasta and cook until desired doneness. Drain.

Stir sauce into warm pasta. Serve with freshly grated Parmesan and chopped parsley on top.

Recipe from Cookie and Kate

Cherry Tomato Pasta alla Vodka

Francine — Fri, 10 Sep 2021 17:56:03 +0000

It is now officially pasta season, so let’s celebrate with Cherry Tomato Pasta alla Vodka! This easy dish incorporates end-of-summer ripe cherry tomatoes and vodka…what could be bad about that?!

The sauce is spicy, creamy and utterly delicious! Make sure you have plenty of basil on hand, as well as Parmesan cheese…these ingredients make this dish.

Begin the sauce by sautéing the shallots until they are soft. Add garlic, oregano, tomatoes and chili flakes and cook for about 8 minutes, until those cute little cherry tomatoes burst and stick a bit to the bottom of the pan. Then take about half of the cherry tomatoes and purée them in a blender and stir back into the skillet.

At this point, stir in the vodka and then the cream. If you’d prefer a vegan dish, substitute coconut milk for the cream. It will taste equally as delish!

While this is cooking, boil up your pasta. Any short pasta will work…I chose rotini. Once the pasta is cooked, drain it and add it, along with butter, Parmesan cheese and basil to the sauce. Toss it all until the butter has melted.

Divide it among plates and top with extra Parmesan cheese and basil.

Share Your Thoughts...

Lastly, if you make Cherry Tomato Pasta alla Vodka, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Cherry Tomato Pasta alla Vodka

Makes: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

1/4 cup extra-virgin olive oil
1 shallot, chopped
4 cloves garlic, chopped
2 tbsp fresh oregano
1-2 tsp crushed red pepper flakes
6 cups cherry tomatoes, halved if large
1/2 cup vodka
Kosher salt and black pepper
1 cup heavy cream or canned coconut milk
1 pound short cut pasta
3 tbsp unsalted butter
3/4 cup grated Parmesan cheese plus more for serving
1/2 cup fresh basil, roughly chopped

Instructions

Heat the olive oil in a large skillet with sides over medium-high heat. Add the shallots and cook until the shallots begin to soften, about 3 minutes. Add the garlic, oregano, tomatoes, and chili flakes. Cook 8-10 minutes, until the tomatoes burst and begin to stick to the bottom of the pan. Remove from the heat. Blend about half the tomatoes in a blender until smooth, stir the tomato sauce back into the skillet.

Place the skillet over medium heat. Stir in the vodka, cook 2 minutes, then stir in the cream. Season with salt and pepper. Keep warm over low heat.

Meanwhile, bring a large pot of salted water to a boil. Boil the pasta according to package directions, until al dente. Drain.

Add the pasta, butter, parmesan, and basil to the sauce, tossing until the butter has melted.

Divide the pasta among plates and top with basil and cheese. Enjoy!

Recipe by Half Baked Harvest