Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Thursday, March 12, 2015
Recipe for Penne Pasta with Spicy Italian Sausage Mushrooms and Spinach
I love this Penne Pasta with Spicy Italian Sausage, Mushrooms, and Spinach. (You can make this or any pasta dish lower in carbs by using less pasta and more vegetables and meat.)
(Updated with better photos and thoughts about Dreamfields Pasta, May 2014.) I first made this Penne Pasta with Spicy Italian Sausage, Mushrooms, and Spinach back in 2010, and when I found out it was World Pasta Day I posted the recipe right away, even though I didn't like the original photos much at all. Now my photo skills have definitely improved and it wasn't a hardship at all to make this again to get better photos. Scroll down to the bottom of the step-by-step pictures to see the original photo that still makes me wince a bit when I think about it being on the blog all those years.
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Wednesday, March 11, 2015
Recipe for Vegetarian Penne Pasta with Butternut Squash Mushrooms Scallions and Goat Cheese
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| This delicious Vegetarian Penne Pasta with Butternut Squash, Mushrooms, Scallions, and Goat Cheese has just enough goat cheese to add an interesting flavor boost. |
I've already confessed to being a butternut squash addict, and I'm always craving it at this time of year. And even though I wrote a post about How to Peel and Cut Up a Butternut Squash, sometimes I can't resist those package of pre-cut butternut squash that show up at Costco every fall. This delicious Vegetarian Penne Pasta with Butternut Squash, Mushrooms, Scallions, and Goat Cheese is a recipe I came up with that used half a two-pound package of pre-cut squash with some brown Crimini Mushrooms, a generous amount of chopped scallions, and just enough goat cheese to keep it interesting. You can use Feta if you're not a fan of the more pungent goat cheese, and some people might like to add some freshly grated Parmesan at the table. This recipe does have a few steps, but it's quick enough for an easy week-night dinner, and perfect for Meatless Monday.
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Monday, March 9, 2015
Recipe Lemony Tuna and Olive Oil Pasta
I am sharing this recipe from Real Simple because it is a great use for canned tuna and doesnt require many ingredients. Adding vegetables to this dish would be a great way to really balance out the meal. Another substitution I would recommend trying is using whole wheat linguine.
Ingredients:
12 ounces linguine (3/4 box)
3 tablespoons olive oil
4 cloves garlic, sliced
1/4 teaspoon crushed red pepper
2 6-ounce cans oil-packed tuna
1 teaspoon finely grated lemon zest
salt and pepper
1/2 cup chopped flat-leaf parsley
Directions:
1. Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain the pasta.
2. Wipe our the pasta pot and cook the oil, garlic, and red pepper over medium heat, stirring frequently, until fragrant, 2 to 3 minutes.
3. Add the pasta, tuna, lemon zest, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and the reserved pasta water to the pasta pot and cook over low heat, tossing, until the sauce is slightly thickened and coats the pasta, 1 to 2 minutes. Add the parsley and toss to combine.
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12 ounces linguine (3/4 box)
3 tablespoons olive oil
4 cloves garlic, sliced
1/4 teaspoon crushed red pepper
2 6-ounce cans oil-packed tuna
1 teaspoon finely grated lemon zest
salt and pepper
1/2 cup chopped flat-leaf parsley
Directions:
1. Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain the pasta.
2. Wipe our the pasta pot and cook the oil, garlic, and red pepper over medium heat, stirring frequently, until fragrant, 2 to 3 minutes.
3. Add the pasta, tuna, lemon zest, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and the reserved pasta water to the pasta pot and cook over low heat, tossing, until the sauce is slightly thickened and coats the pasta, 1 to 2 minutes. Add the parsley and toss to combine.
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