The BEST Alfredo Pasta

Here is a simple and delicious Alfredo recipe I got from a neighbor.  It is delicious--and SO NOT healthy!  But everyone needs a simple and delicious Alfredo sauce!

Image from here.

 

Heat until warm:
1 cube butter
4 oz cream cheese
1 pint whipping cream
Add:
4 oz parmesan cheese
1/2 tsp garlic salt
1/4 tsp pepper
-Serve over 16 oz penne or fettuccini
-Add grilled chicken and fresh Italian parsley if desired

-**I also HIGHLY recommend adding some fresh lemon juice and zest for make this OVER THE TOP amazing!

Pasta Calabrese - Bell Pepper Sauce

This is one of my favorite dishes my husband came back from Italy making.  The bell pepper sauce is delicious and a nice change from your typical Tomato Sauce.

Image Credit:  Cooks Illustrated

On low-medium heat sauce 7 minutes:
1 large sweet onion, diced
3 cloves garlic, minced
4 TBS olive oil
Add and sauté 7 more minutes:
3/4 tsp crushed Red Pepper flakes
6 yellow/orange/red bell peppers, diced
1/4 c. pine nuts
1 tsp salt
4 TBS olive oil
-Blend 1/2 of the pepper onion mixture in food processor (or blender).  Return blended mixture back to pan and mix in.  You can blend all of the sauce if desired or do the 1/2 method if you link a chunkier sauce.

-Stir in 1 pound of penne pasta cooked al dente into the sauce.

-Serve warm.

-Sprinkle with Pecorino Romano cheese and fresh basil if desired.

Pasta Fagioli

This dish was introduced to me by my husband. Of course it tastes best when he makes it, but I make it myself a lot too because it is one of my all-time favorite pasta recipes. The mashed white beans give an interesting twist to the usual "pesto-pasta" recipe. (Picture from ChoosingChia).  This is also a GREAT recipe to add summer veggies to such as cherry tomatoes, zucchini, kale, etc!

Pasta:
13 oz Barilla Whole Grain Pasta (fusilli works best, but you can use shells, penne, etc.) Boil six minutes oil, then drain in colander.

While pasta cooling/draining:
Caramelize 5 minutes 1/2 large onion, diced in 2 TBS olive oil.
Add 1 15 oz can white Northern Beans (not drained)
Simmer onion and beans together for about 5 minutes. Begin mashing the mixture with the back of your spoon until 1/2-3/4 of pan looks like a mashed paste.

Pasta:
Place drained pasta back into large cooking pan.
Season with:
1/2 tsp salt
1/4 c. extra virgin olive oil
1/2 tsp garlic seasoning
Fresh Garden vegetables such as cherry tomatoes, zucchini, kale (optional)
Toasted Pine Nuts (optional)
1/2 cup prepared pesto (homemade or I like Costco brand-freezes well too)
-Add: mashed bean/onion mixture and mix all together until well combined
-Serve at room temperature topped generously with grated pecorino romano cheese and chopped fresh basil

Sesame Thai Noodles with Vegetables

• This is a great quick vegetarian dinner ready to go from start to finish in 20 minutes.  Pre-cut all your vegetables, then while you cook the pasta mix sauce.  My family loved this.  For those that like extra heat, you can garnish with red pepper.
• 
  
• Cook pasta according to directions:
• 12-14 ounces spaghetti, linguine, or angel hair pasta
• 
  
• Sauce (Make while pasta is cooking)
• 2 TBS  sesame seeds
• 1/4 cup chunky peanut butter
• 2 medium cloves garlic , minced or pressed through garlic press
• 1 TBS minced fresh ginger (don't settle for dried!  This is a critical ingredient!)
• 5 TBS soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon Sriracha sauce (or Tabasco)
• 2 tablespoons packed light brown sugar
• 2 TBS toasted sesame oil
• 1 tsp salt
• 
  

While pasta drains, toss the following into pasta pan and stir fry for 3 minutes on high:

• 4 green onions, sliced thin on diagonal
• 1 cup shredded carrots
• 1 red, yellow, or orange bell pepper sliced into strips
• 1 c. pea pods (whole or cut in half)
• 
  
• Add cooked pasta to pan.  Stir in Sauce and add:
• 1/4 cup chopped cilantro
• sesame seeds for garnish
• chopped peanuts for garnish (optional)

Pesto Zucchini Pasta with Grilled Chicken

This is a simple easy meal to throw together.  The one necessary kitchen tool is a spirualizer (or you could purchase already spiraled zucchini noodles at your grocery store).  DO NOT cook the zucchini!!!  This creates a watery and mushy nasty mess!  I often grill large quantities of chicken and then freeze cooked chicken in meal size portions.  Then I can just pull it out when I need it to make this meal all the more simple to put together.

Directions:

1.  Spiralize zucchini.  

2.  Top raw zucchini pasta with a warmed pesto sauce 

                 (I add cream to Costco's pesto sauce and warm that up).

3.  Top with grilled chicken  

                 (I usually marinate mine in salt/pepper/lime juice)

4.  Enjoy!

Greek Pasta Salad

Recipe and picture from Just a Taste.  I was asked to make this for a friend's wedding.  It has turned out to be on of my favorite pasta salads.  It makes GREAT leftovers.  I'd actually suggest letting the dressing sit on pasta salad for a bit (recipe says three hours).  It does taste better as flavors have time to set.

Ingredients

Produce

• 15 Cherry tomatoes
• 1 Cup diced cucumbers
• 3/4 Cupdiced green peppers (colored peppers also work)
• 2/3 Cupsliced red onions
• 2 Teaspoonsdried oregano
• 1 1/2 Teaspoonsminced garlic

Condiments

• 3/4 Cup sliced olives
• 2 Teaspoonsfreshly squeezed lemon juice

DIRECTIONS

Make the pasta salad:

Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing.

Make the dressing:

In a small bowl, whisk together all of the dressing ingredients, except for the olive oil. While whisking, stream in the olive oil. Season the dressing with salt and pepper, to taste. 

Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta.

Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, toss the pasta salad again and enjoy cold or at room temperature.

Pasta & Grains

• 2 1/2 Cups uncooked pasta

Oils & Vinegars

• 1/2 Cupextra-virgin olive oil
• 1/3 Cupred wine vinegar

Dairy

• 1 Cupcrumbled feta cheese

Other

• 1 Teaspoon sugar

Summer Parsley Pasta

Boil:
13.25 oz. Barilla Whole Grain Linguine (cook only 5 minutes instead of the 7-8 recommended)
Add:
zest and juice from one lemon
1 cup toasted and chopped almonds
1 cup chopped fresh Italian Parsley
1/4 cup extra virgin olive oil
1/2 cup pecorino romano cheese
1 tsp salt
freshly ground pepper
-Toss until well combined.  Garnish with extra cheese, chopped parsley, or toasted almonds.  May also add cooked chicken if desired.  Eat as a stand alone dish or as a side dish to a favorite fish or chicken recipe.

Pepper Pasta

This is a "light" pasta dish with mild flavors.

Cook al dente:
1 lb. whole grain angel hair pasta
-Set aside to drain.
Caramelize for 7 minutes over medium heat:
1 onion
1/4 c olive oil
Add and cook for 5 more minutes:
3-4 large red, orange, and yellow bell peppers, diced
3 cloves garlic, minced
Add:
Cooked angel hair
1/2 c. Italian parsely, chopped
1/2 c. pecorino romano cheese
salt/pepper to taste
-Serve warm or at room temperature.

Lemon Chicken Alfredo

Ahhhh, Alfredo! This is an easy recipe because you do not have to make a complicated sauce, and the added lemon zest and juice give it a wonderful flavor! Make it tonight and your taste buds will thank you!

1 lb pasta, cooked al dente, drained
Saute 7 minutes:
1 small onion
3 cloves garlic, minced
3 TBS olive oil
Add:
Zest and Juice from 1 lemon
3/4 tsp
1/4 tsp pepper
3/4 c. cream
1/4 c. pecorino romano cheese (or Parmesan)
Cooked chicken
1/4 c. chopped Italian Parsley (optional)
-Toss all together and serve immediately. Garnish with lemon zest and additional pecorino romano cheese.

Pasta al Forno (Baked Pasta)

This is a simple, easy, delicious (and pretty!) family supper. It is a very flexible recipe and is one you can make ahead. Add more vegetables, add ground beef or chicken, etc. I prefer to cook the 12 oz of pasta instead of the 16 oz because I prefer a bigger "crunchy top" ratio! Ooo, I'm craving this again as I type up this post!

Cook al dente:
12 oz. penne, bowtie, or rigatoni
While pasta is draining/drying... Saute:
2 TBS olive oil
1 small onion, diced
1-2 orange, yellow, or red bell peppers
Add and stir to combine:
1 c. pasta sauce
cooked pasta
1/4 c. basil

-In 9x13 layer 1/2 of pasta mixture. Top with 1/2 c. mozzerella cheese. Layer the rest of the pasta on top and top with an additional 1/2 c. mozzerella cheese. Sprinkle with 1/4 c. more of fresh basil.
-Bake 375 for 20-30 minutes until top is nicely browned. Sprinkle with pecorino romano (or parmesan) cheese and serve.

Fusilli with Pecan Sauce

This is a delicious recipe from Giada De Laurentiis (slightly modified). It is a wonderful summer meal, and I think it would be perfect for a picnic!

1 lb. whole grain rotelli or fusilli pasta, cooked al dente, drained
Add:
1 c. toasted pecans, chopped
1/2 c. cream
In blender/food processor pulse:
2 TBS butter
3/4 tsp salt
1/2 tsp fresh black pepper
1/2 c. olive oil
1/2 c. pecorino romano cheese (or parmesan)
1/2 c. fresh flat/Italian parsley
-Add parley pesto to pasta dish. Serve at room temperature. Garnish with additional pecorino romano cheese.
-This would also be good with some canned tuna I think, making it very similar to Tuna Bean Pasta,

Citrus Pesto

The simple things in life...Pesto pasta in the summer is wonderful! To turn the traditional dish up a notch, add some fresh lemon (and orange) zest to your dish. It is delicious! Use this as a main dish or as a side dish to accompany chicken or fish.

1 lb. pasta, cooked al dente, and drained
pesto
zest and juice from 1 lemon
zest and juice from 1 orange (optional)
olive oil (to preference...approx 1/4 c.)
salt/pepper to taste
-Garnish with Parmesan or pecorino romano cheese

Sweet Tomato Carrot Pasta

I created this pasta dish, and people love it! The carrots, fresh basil, and cream make it! This sauce also works well with gnocchi :-)

Cook:
13.5 oz Barilla Whole Grain pasta (penne or fusilli). Cook 3 minutes LESS than they say so your pasta is al dente. Whole Grain pasta gets Soggy very easily---so trust me cook it only about 6 minutes! Pour pasta into colander and drain until VERY dry.

While cooked pasta is draining make sauce...
Sauce:
2-3 medium carrots, peeled and diced
1/2 large sweet onion, diced
2 TBS olive oil
1 1/2 cups Bertollis Tomato and Basil Pasta Sauce
1/4 cup cream
-Saute oil, carrots, and onion over medium for 7 minutes. Blend cooked carrots and onions with 1 1/2 cups of tomato sauce. Return blended sauce to pan to warm adding 1/4 c. cream.

Season drained pasta with:
2 TBS olive oil
3/4 tsp salt
1/2 tsp Tones garlic seasoning
1/3 cup pecorino romano cheese
1/3 c. fresh basil cut in chiffonade
-Toss seasoned pasta with warmed carrot tomato cream sauce. Top with Pecorino Romano Cheese and basil.

Baked Chicken Parmesan

This is one of my husband's "Top Ten" favorites. I usually make it for special occasions.

Serves 6:
Chicken

6 boneless skinless chicken breasts
1 cup wheat flour
1 tsp salt
1/2 tsp pepper
3 eggs
2 cups wheat bread crumbs (make my own using blender)
1 TBS Italian seasoning
1 tsp garlic seasoning
3/4 c. grated Parmesan or pecorino romano cheese (pluse extra for garnish)
-Pound chicken breasts until 1/4-1/3 inch thick. For easy clean up, I usually do this in a ziploc bag and pound with my marble rolling pin...
-Combine flour, salt, and pepper on one dinner plate, eggs, 1 TBS water on another dinner plate, and bread crumbs, garlic and Italian seasoning on third dinner plate. Coat thin chicken breasts on both sides with flour mixture, then egg mixture, then bread mixture pressing lightly so it adheres. Place on large 11x17 cooking sheet (covered with parchment for easy clean-up).
-Bake at 350 for 25-30 minutes.

While chicken is cooking...prepare pasta
Pasta:
approx. 8-10oz. Cooked and drained until dry whole grain angel or spaghetti pasta
Season/toss pasta with:
1/2 c. grated Parmesan or pecorino romano cheese (pluse extra for garnish)
1/4 c. extra virgin olive oil
1 tsp salt
3/4 tsp Tones garlic seasoning (NOT garlic salt)

-Serve baked breaded chicken over generous portion of seasoned pasta. Top with favorite warmed tomato pasta sauce. Garnish with fresh basil and Parmesan cheese. Serve immediately.

Whole Grain Tuna Bean Pasta

This is a great summer pasta dish that is delicious cold or at room temperature. Use leftovers for packed lunches.

13 oz whole grain Barilla Fusilli, cooked al dente (about 6-7minutes) adding:
1 cup fresh or defrosted green beans cut into 1" pieces the last minute of boiling time.
Drain beans and pasta until VERY dry.

Put pasta back in large pan and add:
1/4 c. extra virgin olive oil
1/2 tsp salt
1/2 tsp garlic and herb seasoning
1/4 C. toasted or raw slivered/chopped almonds
15 oz white bean (canneloni or navy), rinsed and drained
6 oz. can tuna drained
2 TBS lime juice
-Toss all ingredients until well mixed. Garnish with fresh basil (this recipe would also be really good I think with a few TBS of some homemade basil pesto-I just didn't have any) and pecorino romano cheese (optional, but we love this cheese on our pasta so we go through a lot!). Serve cold or at room temperature.

Spaghetti Pie

This is a twist on your traditional spaghetti and meatballs meal. Using whole grain pasta works very well. This is a recipe I've modified that came from a family I used to babysit for. It freezes great or works well to make ahead of time. I've taken this dish to friends and family often when they need a meal. Serve with wheat garlic bread (buy wheat french bread), salad, and steamed veggies.

Crust:
8-10oz whole grain linguine, spaghetti, or angel hair pasta
1 egg, beaten
1/3 cup parmesan cheese
1 TBS dried parsley
1 TBS butter (or whipped butter)
-Cook pasta and drain until dry. Combine cooked pasta with egg, cheese, and butter. Press mixture into bottom and sides of 9" pie plate.
Crust Topping:
1/2-3/4 cup cottage cheese
1 egg, beaten
-Combine cottage cheese and egg and spread on top of cooked pasta.

Meat Sauce Topping:
1 1/2-2 cups cooked ground beef (Browned with onion)
1 1/2 cups spaghetti sauce (my favorite Bertolli's organic Tomato and Basil)
-Spread meat/sauce mixture on top of cottage cheese mixture.
-Top meat mixture with 1/2 cup mozzerella cheese.
-Bake 350 for 20-30 minutes (depending on if it has been refrigerated before cooking)
-Cut into pie wedges and serve.

-Note: Most grocery stores carry whole grain or whole wheat pasta now. I find the spaghetti type pasta substitutes very easily into recipes that use that type of pasta. I have a couple more recipes I'll post later that use it. Ronzini Healthy Harvest is a common brand.

Spinach Pesto

This makes a wonderful spring/summer dish. It is delicious cold or at room temperature.

Cook 13 oz. Barilla Whole Grain Pasta (penne or rotini)
-cook for just 8 minutes so pasta remains firm
-drain until dry

In blender/food processor:
2 large handfuls fresh spinach
2-3 garlic cloves
2 oz. cream cheese
1/4 c. pine nuts
1/4 cup parmesan or pecorino romano cheese
1/4 cup pasta water (from boiling pasta) or olive oil

salt to taste

-Combine cooked pasta and fresh pesto.

Vegetable Pasta Stir Fry

This is a recipe from my mom. As a child I always loved getting the leftovers in my lunch the next day...

12 oz multi-colored Rotini, cooked as pkg directs, drain until VERY dry (don’t overcook)

While pasta draining, cook in wok or non-stick pan for 5 min:
1 TBS olive oil
1 medium onion, diced

Add:
2 cloves garlic, minced
2 medum carrots, diagonally sliced
1 small zucchini or yellow squash, sliced
2 cups broccoli
1 bell pepper

Turn off heat and add:
1 TBS basil
¼ cup Parmesan cheese
Drained Rotini Pasta
2/3 ranch dressing (BYU Creamery my favorite---or I make my own)
1 TBS Braggs Aminos (or soy sauce)
salt and pepper to taste

-Mix together and serve warm, or at room temperature.
-Optional add some fresh chopped tomatoes.