Pasta Piselli

Growing up in an Italian household this was a winter staple and it was mom's quickest meal.  My mother, I love her to death has no concept of fast food or short cuts.  Everything she makes is a formal meal.  We all get together at mom and dad's at least once a month and you always know one you will never leave hungry, two my sister and I fight over who takes the leftovers home, three you will be there for a least a few hours so do not plan anything the rest of the day.  I made it for the first time ( I know shame on me) last night it was so cold here in Tennessee I wanted something quick, easy, and hot.   Now there a different variations of this recipe but this is the one I grew up with.

1 box Barilla ditalini pasta (cooked a dente)

chopped onions

1 cup of frozen peas or 1 can of peas

Cook pasta according to directions on the box.  While the pasta is cooking saute onions until soft then add peas cook together until pasta is done.  Drain only have the water from the pasta (some like it souper than others)  add onion and pea mixture to the pasta.  Sprinkle with parmesan cheese.  Enjoy.

Spinach and Artichoke Dip Pasta

I can't believe that Thanksgiving is just around the corner. Unfortunately my husband and father are working and my sister and her kids will be visiting my grandparents in Florida. So I will be cooking a small meal for 6 the Sunday before Thanksgiving. Did I mention I am working six days straight? I'm disappointed because I don't get to make everything I usually do and want to share...I guess I will save some for Christmas.
My sister shared this recipe with me she made it and it tasted exactly like spinach and artichoke dip! Another yummy recipe creation from Rachel Ray. The best part... as I have mentioned before my husband is a picky eater (he doesn't even like spinach and artichoke dip) but he loves this recipe. Psst...I didn't tell him about the artichokes!
Ingredients:
Salt
1 pound regular or whole wheat penne (I used whole wheat)
2 tablespoons extra virgin olive oil (EVOO)
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
3 tablespoons flour
1/2 cup white wine
2 cups milk
A few grates fresh nutmeg
1 box frozen chopped spinach (10 ounces), defrosted and wrung dry in a kitchen towel
1 box frozen chopped artichokes (10-ounces), defrosted and wrung dry in a kitchen towel (I used canned)
Ground black pepper
1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top
PREPARATIONPre-heat oven to 350ºF.

Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta in. Cook to al dente according to package directions. Drain the pasta and reserve.

While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Penne Macaroni with Peppers and Grilled Chicken

I found this recipe on the box of Heartland Whole Wheat Pasta box and it looked very yummy and quick to fix. I took a few short cuts I used Tyson refrigerated chicken breasts and jarred roasted red peppers.

13.25 oz Heartland Whole Wheat Penne
1/3 cup extra virgin olive oil
1 cup sweet onions, diced
4 cloves fresh garlic, minced
1 oz fresh basil, chopped
1 cup (8oz) chicken, grilled and sliced
into strips.
1 cup roasted red peppers, diced
1/2 cup chicken broth
1/4 cup Parmesan cheese
Salt and cracked black pepper to taste

• Cook the Penne according to pkg directions.
• Heat olive oil in a large skillet on medium heat;add onions and garlic;cook until onions are transparent.
• Add basil, chicken and red peppers
• Cook 2 more minutes
• Add chicken broth and hot Penne to skillet and toss together until all the ingredients are evenly distributed.
• Sprinkle with Parmesan cheese and season with salt and pepper as needed.
• Serve immediately. serves 5-7

Whole Grain Penne with Fresh Vegetables

I just love asparagus! I am taking advantage of them now that they are in season. I found this recipe on the back of Barilla pasta box. Its a perfect dinner to fix for the summer.

1 box of Barilla Whole Grain Penne

2 Tbsp. extra virgin olive oil

1 clove garlic

1 small white onion, finely chopped

1 (1 cup) yellow bell pepper, thinly sliced

1 small (2cups) zucchini, diced

1 small (2 cups) yellow squash, diced

1 bunch asparagus, cut into 1-inch pieces

1 pint (2cups) cherry tomatoes, halved

salt and black pepper, to taste

4 fresh basil leafs, torn

• Cook pasta according to package directions. Meanwhile, HEAT olive oil in a large skillet. Using the side of a knife, gently press and peel the garlic and saute in skillet for 1 minute, until slightly brown.
• ADD bell pepper, zucchini, yellow squash and asparagus and saute until heated but not completely cooked.
• ADD tomatoes, season with salt and pepper and saute for 2 additional minutes.
• DRAIN pasta and toss with sauce and basil.
  

Asparagus Carbonara

I found this recipe in "Everyday with Rachel Ray" magazine. It is very quick, easy and yummy!

2 large eggs

2/3 cup grated Parmesan cheese

3/4 pound spaghetti

1 bunch asparagus, halved lengthwise,

and cut crosswise into 2-inch pieces

2 T. extra-virgin olive oil

5 slices bacon, coarsely chopped

3 cloves garlic, finely chopped

1/4 cup dry white wine

salt and pepper

• In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to the egg mixture; toss to coat.


• Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, stir in the garlic, add the wine and cook until slightly reduced, about 1 minute. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.

Serves 4 prep: 15 min cook: 15 min

Linguini with Shrimp

This was a simple and easy dish to make. It took longer to clean up then to make this meal!

1/4 lb. linguini

2 Tbs. olive oil

2 garlic cloves, minced

1lb. large shrimp, peeled and devain

1/3 cup freshly squeezed lemon juice

1/2 cup white wine

1 cup chopped fresh, flat-leaf parsley

salt and freshly ground black pepper to taste

• Bring a large pot of water to a boil. Add the linguini and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water.



• Meanwhile, heat the olive oil in a large skillet over a medium -high flame. Add the garlic and saute for 1 minute. Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp form the pan and set aside. Add the lemon juice , white wine, and the reserved cup water to the skillet. Let simmer until the liquid is reduced by about half. Return the shrimp to the pan and stir in the parsley.



• Add the drained linguini to the shrimp mixture, tossing to combine. Season with salt and pepper to taste.



• serves 4

adapted from small changes big results ellie krieger, ms,rd

Angel Hair Pasta with Chicken

This is the quickest meal ever to make. I sometimes take shortcuts when making this recipe. I use precooked grilled chicken and a frozen bag of broccoli normandy. I serve it with some garlic bread and in 20 minutes I have a great dinner.

2 Tbs. olive oil, divided

2 skinless, boneless chicken breast halves

cut into 1-in cubes

1 carrot, sliced diagonally into 1/4 inch pieces

1 (10oz) bag frozen broccoli florets, thawed

2 cloves garlic, minced

12 oz. angel hair pasta

2/3 cup chicken broth

1 tsp. dried basil

1//4 cup grated Parmesan cheese

• Heat 1 TBS. oil in a medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.


• Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet;cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer.


• Cook pasta according to package directions. While pasta is cooking , add chicken broth, basil and Parmesan to skillet. stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.


• Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. serve immediately.


• serves 4