pasta

Pasta With Spicy Sausage, Broccoli Rabe and Chickpeas

Kosher salt and black pepper

broccoli rabe

shaped pasta,

olive oil

garlic cloves, minced (about 1 tablespoon)

dry white wine or chicken stock

chickpeas

unsalted butter

lemon,

An easy recipe for 3-ingredient sheet pan gnocchi with mushrooms and shallots.

Mixed Mushroom Sheet Pan Gnocchi

mushrooms

shallots

potato gnocchi

salt

black pepper

thyme

Arrange a rack in the middle of the oven and heat the oven to 400ºF. 

Slice 1 pound mixed wild mushrooms, chop 2 medium shallots, and place both on a rimmed baking sheet. Add 1 pound fresh, shelf-stable, or frozen potato gnocchi. Drizzle with 3 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer.

Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender, 15 to 20 minutes total. Garnish with fresh thyme leaves, if desired.

This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It’s most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course. For the best results, use good quality imported noodles made from hard Durum wheat.

Pasta With Fresh Tomato Sauce and Ricotta

pasta,

Salt and pepper

butter, softened

red pepper (optional)

½ cups Quick Fresh Tomato Sauce, warm

ultra-fresh ricotta,

pecorino

Basil leaves,

Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.

Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.

Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).

Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

Learn the basics of Alfredo sauce and how to use it for making chicken fettuccini Alfredo any night of the week.

How To Make Chicken Alfredo Pasta

fettuccine

boneless, skinless chicken breasts (about 1 pound total)

kosher salt, divided

black pepper, divided

canola oil

(1 stick) European-style unsalted butter, divided

garlic,

heavy cream

Parmesan cheese (2 1/2 ounces),

nutmeg

Coarsely chopped fresh parsley leaves,

Cook the pasta, drain, and reserve cooking water. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Dry the chicken and season with salt and pepper. Meanwhile, pat both sides of the chicken breasts dry with paper towels. Season with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

Heat the oil over medium-high in a large frying pan. Heat the oil in a large frying pan over medium-high heat until shimmering, 2 to 3 minutes. If you have a pan that has straight sides, here&#x27;s the time to use it. Do not use a nonstick pan.

Add the chicken to the hot pan, and cook for 5 to 7 minutes. Swirl the pan just before adding the chicken to distribute the oil. Add the chicken and leave it alone for 5 to 7 minutes, until the bottom is golden-brown. If you try to to turn the chicken and it feels stuck, it isn&#x27;t ready to flip.

Flip the chicken and cook for another 5 to 7 minutes, until the chicken reaches 165°F. Flip the chicken over and add 1 tablespoon of the butter right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook the chicken until it reaches an internal temperature of 165°F, 5 to 7 minutes more.

Slice the chicken and cover to keep warm. Transfer the chicken to a plate or clean cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Cover with aluminum foil while you prepare the rest of the dish.

Melt the rest of the butter and sauté the garlic. Add the remaining 7 tablespoons of butter to the same pan used for the chicken and place over medium heat until melted. Add the garlic and sauté until fragrant, 30 seconds to 1 minute.

Make the Alfredo sauce. Whisk in the cream, Parmesan, nutmeg, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Simmer for 3 to 4 minutes. If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.

Add the drained pasta and toss to coat in the sauce. Add the drained fettuccine to the sauce and toss to coat. Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.

Spaghetti and Meatballs

lb. lean ground beef

c. Parmesan cheese

c. Italian seasoned dry bread crumbs

water

garlic

Bertolli® Tomato & Basil Sauce

spaghetti

Chicken & Broccoli Alfredo

penne pasta

chicken

garlic, minced/crushed

Parmigiano Reggiano, grated (plus extra for serving)

broccoli (see Recipe Note)

Prepare chicken breasts as desired. I recommend butterflying and seasoning with salt, pepper, and garlic powder and pan-frying in olive oil over medium heat about 8 to 10 minutes or until it&#x27;s no longer pink and juices run clear when sliced. Transfer cooked chicken to a cutting board and let rest before slicing into strips.

Cook pasta until barely al dente. Before draining, save 1/2 cup of pasta water.

Meanwhile, add cream, garlic, and butter to small saucepan. Season with salt and pepper. Heat on low, stirring occasionally, until garlic is soft and fragrant and butter had melted. Do not boil.

Return pasta to pot and turn heat on to medium-high. Add reserved pasta water and sprinkle with half the Parmigiano Reggiano, mixing well. Add sauce and rest of cheese. Continue mixing until well-coated and sauce reduces, about 3 to 5 minutes. Toss in chicken.

To freeze: Place 1 cup of pasta, plus 4 to 6 slices of chicken and 4 to 6 florets of frozen broccoli (or as desired) in flat, freezer- and microwave-safe containers. Freeze up to 1 month.

To reheat: Add about 1 tablespoon of cream, milk, or water. Microwave with lid ajar on high heat for 2 minutes and 30 seconds. Stir, then microwave for 1 minute more.

A recipe for pasta salad filled with broccoli, feta, and Kalamata olives, which can be made ahead.

Broccoli and Feta Pasta Salad

rotini

olive oil, divided

head broccoli, cut into 1/2-inch florets

red wine vinegar

feta cheese

Kalamata olives, coarsely chopped

Kosher salt

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Meanwhile, place 3 tablespoons of the oil, vinegar, and a few grinds of pepper in a small bowl and whisk to combine; set aside. 

Drain the pasta and run briefly under cool water to cool it down. Drain well again. Place in a large bowl and set aside.

Heat the remaining 1 tablespoon oil in a large, deep sauté pan over medium heat until shimmering. Add the broccoli and cook until crisp-tender, 5 to 7 minutes. Transfer to the bowl with the pasta. 

Crumble the feta cheese into the pasta, add the olives, and gently stir to combine. Add the dressing and toss to combine; Taste and season with salt and pepper as needed. Refrigerate until serving or overnight.

Broccoli & Feta Pasta Sauce

broccoli,

Salt and black pepper

onion,

Italian parsley

feta cheese, divided

Cut the broccoli into small florets and steam on the stove or in the microwave with the 2 tablespoons of water. Season lightly with salt and pepper.

Heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften, and then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it&#x27;s well-wilted. Pour in the lemon juice and simmer for about two minutes.

Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Purée until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Purée until as smooth or chunky as you prefer.

Taste and add any necessary additional salt and pepper. Serve with a good ridged pasta like the rotini above.

Keep silky pasta carbonara from curdling by tossing the mixture in a mixing bowl set over a pot of boiling water.

Spaghetti With Carbonara Sauce Recipe

(450 grams) dried spaghetti (see note)

(45 milliliters) extra-virgin olive oil, divided

eggs

Parmigiano-Reggiano

black pepper (ground medium-coarse),

Bring a pot of salted water to a boil. Add pasta and cook, stirring, until al dente.

Meanwhile, combine guanciale (or pancetta or bacon) with 2 tablespoons (30ml) olive oil in a large skillet and cook, stirring frequently, over medium heat, until fat has rendered and guanciale is crisp, about 7 minutes. In a large metal heatproof mixing bowl, whisk together whole eggs and yolks, Pecorino Romano, Parmigiano-Reggiano, and black pepper.

Using tongs and/or a strainer, transfer pasta to skillet with crisped guanciale and its fat; be sure not to drain boiling pasta water. Add remaining 1 tablespoon (15ml) olive oil to pasta and stir to combine; let cool slightly. Scrape pasta, pork, and all the fat into the egg mixture. Measure 1/2 cup (120ml) pasta-cooking water and add to pasta and egg mixture. Stir well to combine.

Set mixing bowl over pot of boiling pasta water (make sure bottom of bowl does not touch the water) and cook, stirring quickly with tongs, until sauce thickens to a creamy, silky consistency and leaves trails as you stir. Remove from heat, season with salt if needed, and divide into bowls. Serve right away, topping with more grated cheese and freshly ground pepper as desired.

Spiced Lamb and Dill Yogurt Pasta recipe | Epicurious.com

kefir (cultured milk) or plain whole-milk yogurt

(lightly packed) dill fronds with tender stems (about 1 large bunch), divided

garlic cloves, divided

pine nuts almonds

currants

kosher salt,

Tbsp. cumin

1½ tsp. black pepper

lb. ground lamb

lb. orecchiette or other short pasta

lemon

Build lasagna in a new way with these Lasagna Roll-Ups! With ricotta, ground beef and mozzarella cheese, Lasagna Roll-Ups are a fun way to eat this dish!

Lasagna Roll-Ups

(24 oz.) CLASSICO Tomato and Basil Pasta Sauce

A.1. Original Sauce

egg, beaten

POLLY-O Natural Part Skim Ricotta Cheese

KRAFT Grated Parmesan Cheese, divided

lasagna noodles, cooked

KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Brown meat in large skillet sprayed with cooking spray on medium heat; drain. Return meat to skillet.

Combine pasta sauce and A.1. Add half the pasta sauce mixture to meat; stir. Reserve remaining pasta sauce mixture for later use.

Spray 8-inch square baking dish with cooking spray. Mix egg, ricotta and 1/4 cup Parmesan until blended. Spread about 2 Tbsp. ricotta mixture onto each noodle; top with about 1/4 cup meat mixture and 2 heaping Tbsp. mozzarella. Roll up, starting at one short end of each noodle. Place, seam sides down, in prepared baking dish.

Top with reserved pasta sauce mixture and remaining cheeses; cover.

Copy Cat Recipe taken from Disney Cruise Line Brunch Menu comes this Chef's Recommendation for Bowtie Pasta with Sautéed Mushrooms, Sun-dried Tomatoes in a light Italian Cream Sauce

Bowtie Pasta

oz Bowtie Pasta (Farfalla Pasta)

butter Oil

Sun-dried Tomatoes

Cups Chicken Broth

Cup Heavy Cream

Cup Prosecco (sparkling wine)

tsp garlic

Pepper

tsp Onion Powder

Parmesan Cheese

Wash and dice mushrooms to small bite size piece

Heat Instant Pot to saute' and wait until it reads "Hot"

Add butter or Olive Oil and allow to get hot

Add Mushrooms to saute' for a few minutes

Turn off Instant Pot

Add Broth or Water and deglaze pot if needed

Add Garlic, Pepper, Onion Power, Cream and Prosecco and give a quick stir

Add Pasta and make sure pasta is evenly distributed

Close lid and set to Manual (Pressure Cook) for 4 minutes.  Allow for a 4 minute Natural Release.  Cook 1 minute more if you want your pasta more tender.

Quick Release the remaining pressure and open lid

Add Sun-dried tomatoes and Parmesan Cheese and stir.

Sauce will thicken as it cools.

Learn to make Pasta Trenette from Liguria, Italy - a delicious vegetarian linguini dish with pesto, potatoes and green beans. Kosher, Dairy.

Ligurian Pasta Trenette

lb red new potatoes, peeled

lb green beans,

linguini pasta

basil pesto (- please see note below)

Extra virgin olive oil or melted butter

Note: If using my recipe for pesto, make it dairy free per the instructions (do not stir in the cheese). Add 1/2 cup grated parmesan or pecorino separately from the pesto. This note also applies if you are using another type of dairy-free pesto. Tossing the cheese in separately will give the pasta a better texture. More details below.

If you&#039;re planning to use a pre-made pesto that contains cheese, use 1 full cup of pesto in this recipe and skip the additional cheese, except for garnish.

Trim and halve your green beans, then peel your new potatoes and cut them into large chunks.

Put the potatoes and the green beans into the pot of boiling salted water. Cook for about 10 minutes, or until the potato pieces are tender. If your green beans are small and thin, they may cook faster than the potatoes. If this happens, remove them from the pot and let the potatoes continue cooking.

Remove vegetables from the pot with slotted spoon when tender.

Return water to a boil. Cook the pasta in the boiling water according to package directions to desired tenderness.

Reserve 1 cup of the pasta water, then drain the pasta. Return pasta to empty pot along with the cooked vegetables.

I recommend using my homemade pesto in this recipe, but any pesto can be used with good results. If using my pesto recipe, make the pesto without added cheese.

In a medium mixing bowl, combine basil pesto with a ½ cup of the reserved pasta water and 2 tbsp extra virgin olive oil. Add additional water to create a thinner sauce, if desired.

Pour the liquefied sauce over the pasta and vegetables, toss to coat. If you&#039;ve used my pesto sauce (or another dairy free sauce), add 1/2 cup grated parmesan or pecorino and toss with the pasta and sauce. If your pesto already has cheese, no need to add any additional cheese, except for garnish. Serve immediately.

Add Baked Ziti with Squash &amp; Mushrooms to your dinner menu repertoire. Butternut squash, mushrooms and fresh rosemary are always a winning trio! Try them in this delicious Baked Ziti with Squash &amp; Mushrooms for eight.

Baked Ziti with Squash &amp; Mushrooms

ziti pasta, uncooked

butternut squash (1/2-inch pieces)

lb. sliced fresh mushrooms

rosemary

(14.5 oz.) fat-free reduced-sodium chicken broth

(1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

pkg. (5 oz.) baby spinach leaves

KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Cook pasta in large saucepan as directed on package, omitting salt.

Meanwhile, heat oil in large nonstick skillet on medium heat. Add squash and mushrooms; cook and stir 8 min. or until squash is tender. Add garlic and rosemary; cook and stir 1 min. Add broth and Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended.

Drain pasta. Add to squash mixture in skillet along with the spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.

Bake 15 to 20 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

We took a couple shortcuts for this traditional lasagna recipe by using store-bought marinara and boxed pasta sheets. It saves a ton of time without sacrificing any ﻿flavor. Make sure to follow these tips.

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