4 posts tagged “pasta”

1 lb. medium to large shrimp, deveined and peeled, tails removed
1/3 c. extra virgin olive oil
1 lb. linguine, cooked and drained according to package directions
Red pepper flakes, to taste (that is to say, none for me!)
4 cloves garlic, thinly sliced
salt and pepper to taste
1 tbs. lemon zest
2 sprigs oregano, finely chopped
handful pitted kalamata olives, chopped
1/2 c. white wine (should be able to substitute chicken broth)
1/2 c. italian parsley, chopped
1 c. feta cheese crumbles

1. Saute shrimp in olive oil on medium high in an electric skillet. Add remaining ingredients (except parsley and cheese) and saute to warm through.

2. Pour into a large platter and garnish with parsley and cheese.

Makes 4-6 servings.

Adopted from this recipe because I don't like bacon (sorry!).

1 package penne, 16 oz.
1 c. ham, finely diced
1 bunch broccolini
12 cloves garlic, finely minced (who are we kidding? throw in more!)
2 tbs. olive oil plus more for pasta
1/3 c. grated parmesan
salt and pepper

Note: this recipe tastes like it would benefit from additional veggies like strips of bell pepper, sun-dried tomatoes or olives.

Prepare the penne according to package directions. Two minutes before the penne should be removed, add the broccolini to the pot and blanche for 2 minutes...no more! Turn off the heat and add some cold water or ice to the pot to stop the cooking then drain (you want to keep it all warm). Drain.

While the penne is cooking, saute the garlic in 2 tbs. olive oil over medium heat. Don't let them burn! Add ham and toss until the ham is mixed nicely with the olive oil and warmed through.

Put everything back into the pot including the ham and garlic mixture. Add more olive oil, seasonings and cheese then toss. How much oil depends on you; I guesstimated and I think it was around 1/4 cup. Dish out the still-very-warm pasta and enjoy.

I got compliments from the hubby on this one, as well as from the oldest. NM asked me to chop the teeny little buds from the broccolini and tossed them with everything else. Sure, he left most on his plate but it was his idea (problem solving skills!) and he loudly proclaimed how much he enjoyed it. Yes, he did spend a lot of time stuffing the tiny bits of broccolini, ham and garlic into the penne while he gave us a play by play, Alton Brown-style. Dinner took longer than it should have, especially when J followed suit. But they ate it. They ate broccoli(ni) and liked it!!! (yes it deserves three ! and another parenthetical)

Pasta Salad a la Roxie

Note: this is pasta salad. There are a lot of fungible details, so funge as you will. Hubby dumped all the jars and packaging so I have to guess at some measurements. The recipe is based on a salad served at a recent meal. It was prepped by Roxie using ingredients from the local Costco. Since there are only two of us who will eat this, I created our version from ingredients bought at Trader Joe’s instead and managed to use up some of the big package of basil I had.

1 package penne (12 oz. I believe)
1 jar (8 oz.) balsamic vinaigrette dressing
1 6 oz. jar sun dried tomato antipasto with olives (you may substitute a jar of sun dried tomato packed in oil, drained and chopped which is what was in the original salad)
1 bunch fresh basil, chiffonade or snipped, approx. 1 oz or to taste
1 can (15 oz.) cooked chicken
1 red bell pepper, seeded and diced to 1/4 inch
1 jar (8 oz) marinated artichoke hearts
salt and pepper to taste