Lemon Broccoli Pasta

I don’t have any idea where I got this recipe. In my spiral notebook, I have scribbled down the most basic directions. I don’t even remember if I’ve made it, but this sounds goooood to me.

  • 1 pound pasta
  • 1 1/2 pounds broccoli

Bring a big pot of water to a boil. Add pasta and boil 4 minutes. Add broccoli and boil 3 more minutes. Drain. Return to pan and add

  • 3-4 cups spinach
  • zest of 1 lemon

In a separate saucepan,

  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 2-3 tablespoons fresh lemon juice

Brown the butter, then add the garlic. Turn off heat and add the fresh lemon juice.

Toss pasta and butter sauce together. Top with

  • 1 cup fresh parmesan
  • drizzle of olive oil

 

Five-Minute Tomato Sauce

So quick, and the lemon zest makes it a little surprising and so good.

Ingredients:

  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons crushed red pepper (I like less, you do you)
  • 1/2 teaspoon fine grain sea salt
  • 3 medium cloves garlic, finely chopped
  • 1 28-ounce can crushed red tomatoes
  • zest of one lemon

Directions:

  1. Combine olive oil, pepper flakes, salt, and garlic in a cold saucepan. Stir while you heat saucepan to medium-high heat–45 seconds, should be fragrant but not brown.
  2. Stir in tomatoes and continue to heat to a gentle simmer.
  3. Remove from heat. Add salt if needed and lemon zest.

Pasta with Garlic Shrimp & Broccoli

This one from AllRecipes was a winner with the entire family tonight. It felt extravagant—and sure, it’s not great to eat heavy cream and butter every night—but it came together easily and tasted delicious. Winning!

Ingredients

  • 1 (12 ounce) package angel hair pasta
  • 2 1/2 tablespoons butter, divided
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons pesto
  • 1 1/2 tablespoons chopped fresh parsley
  • 3 cloves garlic, minced
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons salt, divided
  • 1/2 teaspoon ground white pepper
  • 1 dash Worcestershire sauce
  • 1 dash hot sauce
  • 1/2 (16 ounce) package frozen broccoli florets, thawed
  • 1 pound jumbo shrimp, peeled and deveined
  • 3 cloves garlic, minced

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Mix in pesto, parsley, 3 cloves minced garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
  3. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  4. Melt 1 tablespoon butter in a large skillet. Saute shrimp, remaining 3 cloves minced garlic, and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
  5. In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.

    **I used frozen shrimp with tails on, first thawing them in cool water and setting them aside. I used frozen broccoli, cooking it most of the way in the microwave and then tossed it the butter and garlic to heat up by sauteeing. After a minute or two I added the shrimp and heated it altogether. Easy.

 

Roasted Salmon Pasta with Tzatziki

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I pulled out this recipe from an online whole food kitchen class I took a few years ago. I knew it would be a bit of a stretch for my family, and sure enough, each of the kids said “ew” to the description. I did almost lose my nerve partway through, but I am so glad I persevered (not that it was a particularly hard recipe, just that I almost convinced myself I’d be eating it on my own for the next fourteen meals). I needn’t have worried. We ate every single bite, and I think Ian and Clara would have eaten even more had it been available.

Notes for next time: Jason said I could have doubled the salmon (and I agree). I was too lazy to make a gluten-free pasta option for myself, so I just gluten-ed it up with the rest of the family. Also, I didn’t get a picture of the tzatziki, but it was really good as well. The recipe notes say that traditional tzatziki uses mint as the fresh herb but that the dill pairs nicely with the salmon. I agree, but I might experiment with mint or even cilantro.

Also, the original recipe calls this “pasta salad.” I left out the “salad” because it was not at all salad-like in my opinion. The salmon and asparagus had cooled, and the tomatoes were room temperature, but I made the pasta last and tossed it while the pasta was hot, so overall the dish was warmer than room temp but not steaming by a long shot. The tzatziki was cool, and all those temperatures worked well together.

Ingredients:

  • 1 (6-ounce) cooked filet salmon, cooled and chopped into bite-sized pieces (I prepared it just like the salmon in this recipe); next time I would double this
  • 2 cups halved grape tomatoes
  • 1 bunch of asparagus, sautéed and cooled and chopped into 1-inch pieces (remove the woody tips and add to a medium-hot skillet with a drizzle of olive oil and salt and pepper; sauté just a few minutes until bright green)
  • 1 package tricolor veggie pasta, cooked according to package directions

Directions:

  1. Toss salmon, tomatoes, asparagus, and pasta in a large bowl (or, um, large skillet if you don’t have a large enough bowl)

For the tzatziki

  • 1 cucumber, peeled and seeded (and roughly chopped)
  • 1 cup plain greek-style yogurt
  • 1 clove garlic
  • 1/4 cup chopped fresh dill (or 3 teaspoons dried dill)
  • juice of 1 lemon
  • sea salt and pepper to taste (start with 1/2 teaspoon salt)

Combine all the tzatziki ingredients in a food processor or blender and process on low until well blended.

Serve on the side to be spooned over pasta.

Spicy Pasta with Sausage

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Food photography is not my field. Despite the semi-boring photo above, this pasta had amazing flavor. Follow info below for a less-spicy version, as I will next time I make the dish for my pale-skinned Midwestern family.

1lb chorizo sausage**, halved lengthwise and sliced thin
1 onion, chopped fine
4 garlic cloves, minced
3 C chicken broth
1-10oz can Ro-Tel tomatoes**
1/2 C heavy cream
12 oz penne pasta
salt and pepper
2 C shredded pepper jack cheese

1. Adjust oven rack to upper-middle position and preheat broiler. On stovetop cook sausage and onion in a large oven-safe skillet (I used my Le Creuset dutch oven) until lightly browned, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Stir in broth, tomatoes, cream, pasta, 1/2 t salt and 1/2 t pepper and bring to boil. Cover pan and reduce heat to medium-low. Simmer, stirring frequently, until pasta is tender, about 15 minutes.

3. Off heat, uncover pan and stir in 1/2 C cheese. Top with remaining cheese and broil until cheese is melted and spotty brown, about 3 minutes. Serve.

**If you want a less-spicy dish or can’t find Ro-Tel tomatoes, substitute 1 1/4 cups canned diced tomatoes. Andouille, linguine or kielbasa sausage can be substituted for the chorizo.

One Pot Pasta Bolognese

koselig_pastabolognese

This recipe is a keeper (thanks, Morgan at Host the Toast!) and is particularly well-suited to hosting a larger gathering of friends or family. Or, if you’re like my family of three, it will serve leftovers for a few days afterwards. If you’re replacing the tagliatelle noodles with fettucine—heads up—you might add a few minutes to your cooking time. The al dente was a step or two shy of al dente-ness, though that meant the reheating process the next day yielded a perfect noodle.

PREP TIME: 10 mins, COOK TIME: 40 mins, TOTAL TIME: 50 mins

Serves: 6 servings

INGREDIENTS

  • 4 slices bacon, chopped
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 4 cloves garlic, minced
  • Kosher salt and black pepper, to taste
  • ¼ teaspoon red chili flakes, plus more to taste
  • 1.5 lb ground chuck
  • ¼ cup tomato paste
  • 28 ounces crushed tomatoes
  • 3 cups reduced sodium chicken stock (or 2 cups chicken stock and 1 cup wine)
  • 4 sprigs thyme
  • 1 pound tagliatelle or spaghetti
  • ¼ cup milk
  • ½ cup shredded Parmesan cheese
  • ¼ cup thinly sliced fresh basil leaves

 

DIRECTIONS

  1. In a dutch oven or large skillet over medium heat, cook the bacon until lightly crisped. Mix in the onion, celery, and garlic, and season liberally with salt and pepper. Mix in ¼ teaspoon red chili flakes, adding slightly more if you prefer more heat in your sauce. Cook together until the onion has softened, about 5 minutes.
  2. Add in the ground chuck. Cook, breaking up the meat with a wooden spoon, for 5 minutes or until browned all over. Once browned, stir in the tomato paste, crushed tomatoes, chicken stock, and thyme.
  3. Bring the mixture to a boil, then reduce to a simmer, cover, and cook for 5 minutes. Then, uncover, remove the thyme sprigs, stir the pasta in, and continue to simmer for 15 minutes or until the pasta is cooked through and the sauce has thickened, stirring occasionally.
  4. Stir in the milk, parmesan cheese, and shredded basil, and adjust the seasonings to taste. Serve with additional basil, to garnish.

Spinach & Spaghetti

(Originally published February 2008) Marlene Lehl (from Zion Church) brought me this as a mercy meal (I think it was when Liv came home) and it was delicious. I passed it on as a mercy meal last night and wanted to share this meatless main dish with the rest of you.

Ingredients:

  • 4 ounces spaghetti
  • 1 egg, beaten
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 4 tablespoons grated parmesan cheese, divided
  • 2 teaspoons minced dried onion
  • 1/2 teaspoon salt
  • dash pepper
  • 2 cups (8 ounces) shredded monterey jack cheese
  • 1 10-ounce package frozen chopped spinach, thawed
  1. Cook spaghetti according to package directions, drain well.
  2. Combine egg, sour cream, milk, 2 tablespoons parmesan cheese, onion, salt and pepper; add monterey jack cheese and mix well.
  3. Add spaghetti and spinach and mix well.
  4. Turn into a 8 x 8-inch square pan. Sprinkle with remaining parmesan. Bake covered at 350 for 15 minutes. Uncover and bake for 15-20 minutes more or until warmed through.