pasta dish

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

Mixed Mushroom Sheet Pan Gnocchi

mushrooms

shallots

potato gnocchi

olive oil

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.

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.

Chicken & Broccoli Alfredo

penne pasta

chicken

garlic, minced/crushed

Parmigiano Reggiano, grated (plus extra for serving)

unsalted butter

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.

Stovetop Tuna Orzo Casserole with Broccoli

butter

onion,

orzo pasta

milk (not nonfat)

water

salt, divided,

broccoli crown (about 12 ounces)

Parmesan cheese

Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, thyme, and 1/4 teaspoon salt, and cook, stirring occasionally, until the onion has softened and is starting to brown, about 8 minutes.

Add the orzo and cook, stirring occasionally, until toasty smelling, about 1 minute. Add the milk, water, and remaining 3/4 teaspoon of salt, and season with pepper. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the orzo is almost cooked through, 12 to 15 minutes. (Add more water as needed if the orzo absorbs it all before tender.) Meanwhile, prep the broccoli.

Cut the broccoli into very small florets, about 1/2-inch pieces. When the orzo is almost ready, add the broccoli and cook, stirring occasionally, until just cooked through, about 3 minutes.

Remove from the heat and add the tuna and cheese. Stir until the cheese is melted, then taste and add more salt as needed. Serve immediately.

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

Italian parsley

lemon,

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.

This 20-minute pressure cooker pasta tastes just like baked ziti, but it&#x27;s ready in half the time.

Instant Pot "Baked" Ziti

Italian sausage,

water, divided

(22- marinara sauce

dried ziti or penne pasta

ricotta cheese

mozzarella cheese

Turn on an electric pressure cooker or Instant Pot to sauté. Once heated, add the olive oil, followed by the sausage. Break up the sausage into large pieces with a wooden spoon and season with the salt. Cook, stirring and breaking the sausage into smaller and smaller pieces, until cooked through and no longer pink, about 5 minutes. 

Turn the pressure cooker off. Add 1/2 cup of the water and scrape the bottom of the pot to loosen any browned bits. Add the marinara and stir to combine well. Scatter the pasta over the sauce-sausage mixture in an even layer. Do not stir from this point on. 

Rinse the pasta sauce jar with the remaining 1 1/2 cups water (pour the water into the jar, cover, and shake gently) and then pour the water over the pasta. Remember — no stirring here.

Seal the pressure cooker. Use the manual setting to set the pressure cooker to cook for 8 minutes under HIGH pressure. It will take 10 to 12 minutes to come up to pressure.

When the cook time is done, immediately do a quick release of the pressure. Turn the pressure cooker off. Open it, add the ricotta, and stir quickly to combine. Sprinkle with the mozzarella. Cover the pressure cooker again and let sit for 3 minutes for the cheese to melt and the sauce to thicken. Serve immediately. 

Spaghetti alla Carbonara

dry spaghetti

eggs,

pancetta

Parmigiano-Reggiano

Pecorino

Sea salt

Bring about 6 quarts of generously salted water (it should taste like the ocean) to a boil. Add the spaghetti and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve 1/2 cup of the water, then drain.

While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale and sauté for about 3 minutes, or until the meat is crispy and golden and has rendered its fat. Turn off the heat.

In a small bowl whisk the eggs and the cheeses until well-combined.

Return the guanciale pan to medium heat, and add half of the reserved pasta water to the pan. Toss in the spaghetti and agitate the pan over the heat for a few seconds until the bubbling subsides. Much of the water will evaporate

Remove the pan from the heat and add the egg mixture and stirring quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.

Season liberally with freshly cracked black pepper. Taste for seasoning; depending on the kind of pork used, it may not need any salt.

Divide the pasta into bowls and serve immediately.

A recipe for quick and easy tomato orzo studded with chickpeas, which is made in just one pot.

One-Pot Tomato Chickpeas and Orzo

yellow onion, diced

orzo pasta (about 2 1/2 cups)

(32 ounces) low-sodium chicken or vegetable broth

tomatoes

(15-ounce) cans chickpeas, drained and rinsed (about 3 cups total)

Parmesan cheese,

basil leaves

Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the onion and sauté until softened and fragrant, about 3 minutes. Add the orzo and garlic, season with salt and pepper, and sauté until fragrant, about 1 minute.

Stir in the broth, tomatoes, and chickpeas and bring to a boil. Cover, reduce to a simmer, and cook, stirring frequently so that the orzo doesn’t stick, until most of the liquid is absorbed and the pasta is al dente, about 10 minutes or according to package instructions. (If the pasta isn’t completely cooked at this point, add another splash or two of broth or water to the pot and continue to simmer until it has.) Stir in the Parmesan cheese. Taste and season with salt and pepper as needed. Garnish with the chopped basil and additional grated cheese, if desired.

In this 20-minute vegetarian dinner, vibrant pesto and creamy mascarpone cheese combine to create a silky sauce that clings to the noodles. 

One-Pot Creamy Mushroom Pesto Pasta

cremini mushrooms

garlic

linguine pasta

basil pesto

mascarpone cheese

Slice 10 ounces cremini mushrooms and thinly slice 6 garlic cloves. Place both in a large, straight-sided skillet. Add 4 1/2 cups water, 12 ounces linguine, 1/4 cup pesto, 8 ounces mascarpone cheese, 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. 

Bring to a boil over high heat (this will take about 5 minutes). Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. Remove from the heat and top with fresh basil leaves. Taste and season with more salt as needed. 

This vegetarian one-pot pasta, which is made with mostly pantry staples, is ready in 15 minutes flat.

One-Pot Creamy Pumpkin Pasta

rosemary leaves

vegetable broth

pumpkin purée

Strip the leaves and finely chop until you have 2 teaspoons fresh rosemary leaves.

Place 12 ounces dried penne, 1 (32-ounce) box vegetable broth, 1 cup canned pumpkin purée, and 1 cup water in a large pot. Bring to a boil over high heat and cook, stirring frequently, until the liquid is almost completely evaporated, about 11 minutes. Stir in the rosemary, 1/4 cup mascarpone cheese, and 1/4 teaspoon black pepper. Cook until the pasta is tender and coated with a silky sauce, about 2 minutes more. Serve topped with grated Parmesan cheese, if desired.

A gorgeous pasta dish that&#x27;s easy to make. 

Beet Pesto Pasta

regular or gluten-free spaghetti

almonds

chives,

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

Meanwhile, place the garlic and almonds in the bowl of a food processor fitted with the blade attachment and pulse until the almonds are a fine meal and the garlic is minced. Add the beets, olive oil, and vinegar and pulse until you have a smooth pesto-like sauce. Season to taste with kosher salt.

When the pasta is ready, toss with the pesto and season to taste with kosher salt. Serve hot. (If you want to serve the pasta at room temperature or chilled, rinse the pasta with cold water before tossing with the pesto.)

How To Make Chicken Soup

celery,

carrots,

chicken thighs, preferably bone-in (about 6)

bay leaf

noodles

vegetable oil, divided

Cook the vegetables. Warm 1 teaspoon of the oil over medium heat in the Dutch oven or soup pot until shimmering. Add the  onion, celery, and carrots with a pinch of salt. Cook, stirring occasionally, until the vegetables just start to soften, 3 to 5 minutes. Clear a space in the middle of the pan and add the garlic. Cook until aromatic, about 30 seconds, then stir the garlic into the vegetables.

Sear the chicken. Remove the skin from the chicken thighs, but leave the bone in. (Boneless chicken thighs are also fine in this recipe, but the bones add richness to the broth.) Move the vegetables to the edges of the pan and warm the remaining 1 teaspoon oil in the middle of the pan. When hot, add the chicken thighs, fitting them into a single layer. It&#x27;s ok if they are snug. Cook without moving until the underside is golden-brown, about 3 minutes. Flip and sear the other side until golden.

Add the broth and simmer. Add the bay leaf and 1/2 teaspoon of salt. Pour in 1 quart of the broth. Bring to a simmer, then reduce the heat to medium-low and simmer for 30 minutes.

Shred the chicken. Move the pot off the heat and transfer the chicken to a plate with a slotted spoon. Use 2 forks to pull the meat apart into shreds (or chop into cubes). Remove and discard any bones. It&#x27;s ok if the meat is still a little pink in the middle at this point.

Cook the pasta. Bring a separate pot of water to a boil for the pasta. When boiling, salt the water generously and add the pasta. Cook until the pasta is barely al dente and the drain. (Alternatively, add the second quart of broth to the soup, bring to a simmer, and cook the pasta in the soup itself.)

Finish the soup. Return the shredded chicken to the soup and bring to a simmer. If the chicken wasn&#x27;t quite finished cooking, continue simmering until it has cooked through. Add the noodles to the soup. If a thinner broth is desired, add additional chicken broth. Remove the bay leaf. Taste the soup and add salt and pepper as needed. Remove from heat and serve.

Beef pho feels like a restaurant staple, but it's not actually all that hard to make a quick version at home. Here'a step-by-step guide.

How To Make Quick Vietnamese Beef Pho

onions

ginger

(3-inch) whole cinnamon sticks

star anise

cloves

coriander seeds

low-sodium beef broth

tamari or soy sauce

fish sauce

sirloin steak, round eye, or London broil

rice noodles (bahn pho, 1/16-, 1/8-,

scallions

chili pepper,

limes

mung bean sprouts

herbs,

Sriracha, sauce

Prepare the onions and ginger. Peel the onions and cut them into quarters through the root. Peel the ginger and slice it into quarters down its length.

Char the onions and ginger. Using tongs, char the onions and ginger on all sides over high flame on a gas stove, or on a baking sheet placed directly under the broiler (about 5 minutes on each side) — until the onions and ginger pieces are charred in spots. Rinse the pieces under cool water to remove any loose, gritty, overly charred bits; set aside.

Toast the spices. Place the cinnamon, star anise, cloves, and coriander seeds in a medium saucepan and toast over medium-low heat until toasted and very fragrant, 1 to 2 minutes. Stir frequently to prevent the spices from scorching.

Combine the broth ingredients. Add the broth, tamari or soy sauce, fish sauce, carrots, and charred onions and ginger.

Cover and simmer the broth. Increase the heat to medium high and bring the broth to a boil. Reduce the heat to medium-low, cover, and simmer 30 minutes to give time for all the spices and aromatics to infuse in the broth. Meanwhile, slice the beef, cook the noodles, and prepare the toppings.

Freeze the beef for 15 minutes. Place the beef on a plate, cover with plastic wrap, and freeze for 15 minutes. The edges of the beef should feel firm to the touch, but the beef should not be frozen through. This will make it easier to slice the beef thinly.

Slice the beef into thin slices. Remove the beef from the freezer and immediately use your sharpest knife to slice the beef across the grain into very thin slices no thicker than 1/4-inch. Once sliced, keep the beef covered and refrigerated until ready to serve.

Cook the rice noodles. Bring a second saucepan of water to a boil. Add the rice noodles and cook according to package instructions (typically 1 minute for very thin noodles and up to 4 minutes for wider noodles). Drain the noodles, then run them under cool water to stop cooking. The noodles will start to stick together after cooking, so either divide them immediately between serving bowls, or toss them with a little neutral-tasting oil to prevent sticking.

Prepare the rest of the pho toppings. Thinly slice the scallions and the chili pepper. Cut the lime into wedges. Place the bean sprouts in a serving dish. Roughly chop the herbs or tear them with your hands. Arrange all the toppings on a serving dish and place it on the table.

Strain the broth. When the broth is ready, set a strainer over another bowl or saucepan, and strain the solids from the broth. Discard the solids. Place the broth back over low heat and keep it just below a simmer — you should see a fair amount of steam, but the broth should not be boiling. The broth needs to be quite hot to cook the beef.

Prepare the pho bowls. If you haven&#x27;t already done so, divide the noodles between serving bowls and top with a few slices of raw beef. Arrange the beef in a single layer so that the slices will cook evenly in the broth; slices that are stacked or clumped may not cook all the way through.

Ladle the hot broth on top. Ladle the steaming broth into each bowl, pouring it evenly over the beef in order to cook it. The beef should immediately start to turn opaque. Fill each bowl with as much broth as desired.

Serve the pho with toppings. Serve the pho at the table and let each person top their bowl as they like.

An easy recipe for a skillet shrimp and orzo dinner inspired by Spanish paella.

Weeknight Orzo Paella

orzo pasta (10 ounces)

chicken broth

smoked paprika

peas

parsley leaves

Heat oil in a 9- or 10-inch cast iron or straight-sided skillet over medium until shimmering. Add the sausage and cook, stirring occasionally, until evenly browned on both sides, 3 to 4 minutes total. Stir in the garlic and cook until fragrant, about 30 seconds more.

Add the orzo and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes. Add the broth, tomatoes and their juices,  paprika, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to combine and bring to a boil. Cover, reduce the heat to maintain a simmer, and cook, undisturbed, until the orzo is almost al dente, the liquid has reduced by about half, and there is tight, rapid bubbling, 7 to 9 minutes. Meanwhile, pat the shrimp dry with paper towels and season with remaining 1/4 teaspoon each salt and pepper. 

Scatter the shrimp and peas over the orzo, cover, and cook until the shrimp are pink and opaque, about 5 minutes. Remove from the heat and set aside to rest, covered, for 5 minutes, allowing any residual liquid in the skillet to be absorbed. Top with the parsley and serve. 

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