Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts

Grilled Veggie Pasta "Salad"

Wednesday, July 10, 2013

This pasta "salad" is perfect for the summer months when fresh veggies are in season. I like to call this a "salad" because of the yummy grilled veggies that are used in this dish. Next time I make this dish, I will for sure add green onions instead of cooking onions as well as asparagus, for more green colour to the dish. You can eat it cold like a pasta salad too, but I prefer it served warm. You can add any veggies you wish, but I had these in my fridge and used them for this dish. Enjoy!


Grilled Veggie Pasta "Salad"
Prep time: 15 min        Cook Time: 35 min           Yield: 4 servings

Ingredients
- 2 cups small pasta shells
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 yellow bell pepper, chopped

- 1 zucchini, chopped
- 1 package (8 oz.) mushrooms, sliced
- 16 grape tomatoes, halved
- 1 tsp Herbe de Provence
- salt and pepper, to taste

- 1/2 cup pasta sauce
- Grated Parmesan cheese

Directions
1. Cook pasta according to package. Drain and set aside.
2. Heat barbecue grill to medium heat. Add vegetables in a medium bowl. Drizzle with olive oil and season with Herbe de Provence, salt and pepper.
3. Over medium heat, add grilled vegetables to pasta pot. Stir to combine. Add pasta sauce and stir to combine. Ensure pasta sauce is warmed thoroughly.
4. Serve garnished with Parmesan cheese.

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Creamy Linguine with Spinach and Mushrooms

Thursday, April 18, 2013

Pasta dinners are always an easy dinner to make since it takes less than 30 minutes for the food to go from stove to plate. Since I had some spinach left in the fridge from our last taco night, I opted to make an easy and creamy pasta dish. I always try to spice up pasta dishes since the same recipe over and over can get pretty boring! I always love adding mushrooms to my pasta - it just adds so much flavour and complements the dish well. And adding some spinach also adds some juices into the pasta. This dish is both nutritional and filling. Enjoy!

Creamy Linguine with Spinach and Mushrooms
Prep time: 5 min        Cook Time: 15 min           Yield: 6-8 servings

Ingredients
- 1 lb pasta (I used linguine)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 package (8 oz) mushrooms, sliced
- Salt and black pepper, to taste
- 1/2 bunch spinach, finely chopped
- 1 can reduced sodium cream of mushroom soup
- 1/4 cup grated Parmesan cheese

Directions
1. Cook pasta according to package. Drain and reserve.
2. In a skillet over medium heat, add olive oil. When hot, add garlic and allow to fry a bit but not brown, about 1 minute. Add the mushrooms, season with salt and pepper, and cook mushrooms until lightly browned, about 5 minutes. Add the spinach and cook until spinach is wilted, about 2 minutes.
3. In the pot with the cooked and drained pasta, add the spinach and mushroom mixture and stir until combined. Add the can of mushroom soup and allow to warm up over low-medium heat. Add Parmesan cheese.

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Creamy Broccoli Alfredo Pasta

Tuesday, February 5, 2013

I love Italian food. Especially pasta dishes. To me, it seems like you can prepare plain pasta with tomato sauce or a more gourmet pasta dish with veggies and chicken. I have done my time with buying different types of pasta sauce - especially Alfredo. I love Alfredo pastas because it is so creamy and has a different taste than the more sour-base of tomato sauce. But I hate store bought Alfredo sauce. So here is the version I make at home - easy and delicious! Enjoy!

Creamy Broccoli Alfredo Pasta

Creamy Broccoli Alfredo Pasta   (adopted from Taste of Home)
Prep time: 15 min        Cook Time: 15 min           Yield: 4 servings

Ingredients
- 350g linguine pasta
- 1 bunch broccoli, washed and chopped into small pieces
- 4 tbsp butter or margarine

- 1 tbsp flour
- 3/4 cup milk
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste

Directions
1. Cook pasta according to package instructions. Drain well and set aside. Meanwhile steam broccoli either in water or steamer pot. Drain and set aside.
2. In a medium pot, melt butter over medium heat. Stir in flour until smooth, being careful that the flour doesn't burn. Slowly whisk in milk, stirring until thickened, about 2 minutes. If mixture is still not thick, add another tablespoon of flour and stir to combine.
3. Add broccoli and sauce mix to pasta and stir to combine.

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Creamy Chicken Salad Bake

Wednesday, January 30, 2013

I love this recipe so much. It is such a yummy and tasty dish. I got the recipe once a while ago but have modified it many times to fit my taste...now it is tested to perfection :) I have seen other recipes for chicken salad bake and they top it off with crushed potato chips or bread crumbs. You are welcome to try that alternative or stick with the gooey cheesy topping - your choice! As you can see from the recipe I don't add any additional seasonings like salt or pepper, since the mushroom soup and mayonnaise are already packed with lots of taste and flavour...you don't want to over-do it! Sometimes working with the ingredients you have will release their own true flavours! Enjoy!

Creamy Chicken Salad Bake


Creamy Chicken Salad Bake
Prep time: 15 min        Cook Time: 30 min           Yield: 8 servings

Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup frozen green peas
- 2 cups chicken breast, cooked and cubed
- 1/2 cup mayonnaise
- 1 can cream of mushroom soup
- 2 cups pasta, cooked and drained (penne, spiral, large shell, small shell, etc.)
- 1 cup shredded cheese

Directions
1. Preheat oven to 350˚F. Grease a 13x9-inch baking dish.
2. Heat olive oil in a deep pan or pot. Add onion and cook until translucent, about 4 minutes. Add carrots and celery and cook until they begin to soften, about 5 minutes. Stir in the green peas and cook for 3 more minutes.
3. Add cubed chicken breast, mayonnaise, mushroom soup and pasta. Stir to combine well.
4. Pour mixture into greased baking dish. Coat with shredded cheese. Bake, covered with aluminum foil, for 20-25 minutes. 

Variations:
For a different topping, toss 1 cup soft bread crumbs with 1 tbsp melted butter and sprinkle over chicken mixture before baking.

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Minestrone Soup

Wednesday, January 16, 2013

I went to the farmer's market this weekend and got some fresh veggies. I was so inspired by the colours of them all that I wanted to make a minestrone soup. I love minestrone soup just because it has such a variety of veggies with all the flavours coming together and blending to make a perfect bowl. The pasta gives some "meat" to this dish, while the beans add fibre. I am all for veggie dishes (don't get me wrong, I love my meats too!). Another thing that is so good about this recipe is that you can add whatever you want to the pot. Instead of adding tomato juice, you can add raw or canned tomatoes that will boil to a broth, plus it gives so much flavour. Try adding potatoes instead of pasta, for a different texture and feel. Experimenting in the kitchen is a step towards new creations. Enjoy!


Minestrone Soup
Prep time: 15 min        Cook Time: 35 min           Yield: 8 servings

Ingredients
- Extra Virgin Olive Oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/2 cup green peas, thawed and rinsed
- 3 1/2 cups tomato juice
- 4 cups low-sodium chicken broth
- 1 can (15-oz) low-sodium kidney beans, drained and rinsed
- 1 cup pasta, uncooked (I used penne pasta)

- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Parmesan cheese, for garnish

Directions
1. In a large pot, heat olive oil (about 2 tbsp) over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic and allow garlic to soften and the flavours to mix. Add celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green peas. Cook for 3 more minutes.
2. Add the tomato juice and chicken broth and bring to a boil. Simmer for 10 minutes at medium-low heat, stirring occasionally. Add kidney beans and pasta and cook until pasta is tender. Season with salt, pepper, oregano and basil.
3. Pour soup into bowls and serve hot, topped with a sprinkle of Parmesan cheese.

Variations:
Use 1 28-oz can crushed or diced tomatoes instead of tomato juice.
Use green beans instead of green peas.
Pasta variation: Penne, rotini, elbow macaroni, small shells

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Spinach and Cheese Lasagna Roll-Ups

Thursday, January 3, 2013

Hello friends! Thanks for stopping by! Getting back to my regular routine, I thought a simple roll-up lasagna meal would be a perfect change to the Christmas left-overs. I made this dish a few times before, but instead used manicotti shells. Then one day when I wanted to make pasta, I didn't have anything else but lasagna noodles so I decided to improvise. Looking now online at lasagna roll-up recipes, I see I am not the only one who improvised!

This is so easy to make! All you need to do is make your filling. Whatever you want! The sky is the limit! Make sure to cut each lasagna noodle in half, and spoon about one tablespoon of the mixture onto each noodle. Then just roll-it-up!

Arrange your roll-ups on a bed of creamy tomato sauce.

Top with some more tomato sauce and cheese! Yum!

Bake them covered with aluminum foil to keep in the moisture and make the noodles juicier.

Spinach and Cheese Lasagna Roll-Ups
Prep time: 15 min        Cook Time: 30-40 min           Yield: 9 servings

Ingredients
- 1 can tomato sauce (I used Classico Vodka Pasta Sauce)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup grated mozzarella cheese
- 1 cup grated parmesean cheese
- 1 half tub (275 g) ricotta cheese
- 1 pkg (250g) mushrooms, sliced
- 1 package fresh or frozen spinach (10 oz), washed, chopped and squeeze dried
- 9 lasagna noodles, cooked and drained
- 2 tbsp olive oil

Directions
1. In a fry pan, heat the oil. Add onion and garlic and cook until soft, about 2 minutes. Add mushrooms and cook until almost done, about 5 minutes. Add spinach and stir until spinach is wilted and soft. Add ricotta cheese and stir until well combined.
2. In the meantime, cook lasagna noodles until done. Make sure they are not too tender, or they will not hold their shape well and might rip. Remove and drain.
3. On a cutting board, arrange lasagna noodles. Cut each noodle in half, width-wise. Spoon about 1 tablespoon of the mushroom-spinach mixture onto each half of the lasagna noodles. Start rolling up one noodle at a time.
4. In a large dish (mine is a 5-quart size), pour half the can of tomato sauce on the bottom. Arrange your roll-ups in the pan. Top with the remainder of the pasta sauce and mozzarella and parmesean cheeses. Cover with aluminum foil.
5. Bake for 30-40 minutes at 350°F, or until cheeses are melted and pasta is tender. Serve warm.

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Variations:
Substitute spinach with ground meat (beef, pork, chicken, veal).
Add another bottle of tomato sauce if you like it more "runny".
For a healthier alternative, choose healthier pasta types (whole wheat, spelt) and low-fat cheeses.

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Creamy Tomato Basil Spaghetti

Friday, November 16, 2012

Happy Friday! It's finally the end of the work week and the beginning of another great weekend. This week was super busy for us, since we are working on our bathroom renovation. It has been a slow-going project since the house is old, the plumbing is old, and things needed to be updated to standards. And therefore I haven't had the time to really cook or bake. We ate out a couple times, ate left-overs from the weekend, and made a frozen pizza one night. Needless to say, this recipe was from the weekend. It is a yummy and filling recipe that uses the new "Philadelphia Cooking Creme". I substituted regular pasta sauce with this cooking creme, and added a bit more mozzarella cheese to make it cheesier (I love cheese!). Have a great weekend! Be sure to come back next week to see the bathroom reveal!


Creamy Tomato Basil Spaghetti
Prep time: 15 mins        Cook Time: 25 min           Yield: 4 servings

Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tomato, diced
- 1 tub Philadelphia Cooking Creme, Tomato and Basil flavour
- Mozzarella cheese, grated
- Salt and pepper to taste
- 1 chicken breast, cooked and cubed (optional)
- 1 tsp basil

Directions
1. Cook pasta according to package directions in a large saucepan. Drain once cooked. Leave pasta in saucepan.
2. Heat oil in medium skillet. Add onions and garlic and saute to allow flavours to mix together, about 3 minutes. Add cooking creme and stir, allowing the creme to melt into a smooth sauce. Season to taste with salt and pepper. Remove from heat.
3. Add sauce mixture to pasta. Stir until well combined. Add chicken and tomato. Garnish with mozzarella and basil. Serve immediately.

Variations:
Use bacon instead of chicken.
Add mushrooms and/or broccoli for more flavour.



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