Tag: Pasta

Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

This roasted red pepper pasta can be served vegetarian or you can add Italian sausage – spicy or mild. I love this because it comes together so quick but it tastes different than the classic pasta with marinara. Sometimes you want pasta but you want 

One Pot Creamy Chicken Tortellini Tomato Soup

One Pot Creamy Chicken Tortellini Tomato Soup

This one pot creamy chicken tortellini tomato soup is easy enough to be a weeknight dinner. I’ve been making big pots of soups and stews to eat for dinner with plenty leftovers to freeze some for when the baby gets here, and this is a 

Pesto Ricotta Pappardelle

Pesto Ricotta Pappardelle

This pesto ricotta pappardelle was one of the best dinners I have made in a long time, so I had to put it on the site as soon as possible as to remember what I did. I took a class with Meryl from Pasta Social Club today. We made herb laminated pappardelle and it was a blast. She has a recipe for it here.

I highly suggest taking one of Meryl’s classes, or at the very least checking out her recipes on her site, instagram, or Food52. This pesto ricotta pappardelle was inspired by the herb laminated pasta we made in the class, combined with having way too much filling leftover.

First, you’re going to want to make your homemade pappardelle! If you’re not doing this, then buy some from your local Italian market. You can also use whatever kind of pasta you want 🙂

Pappardelle

The pesto ricotta sauce

What you’ll need:

  • 1 8oz tub of whole milk ricotta
  • 1/3 cup freshly grated parmesan reggiano
  • 1 cup fresh baby spinach
  • 1 cup basil leaves
  • 1 tbsp lemon juice
  • Big pinch of salt
  • 2 tbsp pasta water*

*You’ll add the pasta water after your pasta cooks, of course!

Combine everything except the pasta water in a food processor and blend until smooth and slightly whipped – give it about a minute! Place in the fridge until everything else is ready.

Chicken and asparagus

This isn’t necessary, but it really completed the dish for me.

  • 1 pound chicken thighs
  • 1 bunch asparagus, trimmed and chopped
  • 2 tbsp worcestshire sauce
  • 2 tbsp tamari (or soy sauce or coconut aminos)

Preheat your oven to 425 degrees. Marinate your chicken in the worcestshire and tamari. Start on the stove with an oven safe pan (I always use my cast iron). Heat it to medium-high heat and add in the marinated chicken. After a few minutes, flip the chicken and add in the asparagus.

Transfer to the oven and cook for about 15 minutes, or until a meat thermometer reads at least 165 degrees in the thickest part of the chicken thighs. Remove from the oven once cooked.

Putting it together

Boil your pappardelle according to the directions. If you’ve made it fresh, you’ll want to boil it for about 2 minutes in VERY salted boiling water.

Add your pesto ricotta to a large pot while the pasta is boiling. Add 2 tbsp of the pasta water to the sauce and stir it up. Once the 2 minutes is up, transfer the pasta to the sauce and toss together.

Serve with the chicken and asparagus. Top with more herbs and sourdough croutons or breadcrumbs if desired!

Pesto Ricotta Pappardelle

A pesto ricotta recipe to go with fresh pasta and chicken and asparagus!
Course: Dinner, Main Course
Cuisine: American, Italian, Italian American
Keyword: Fresh Pasta, Pasta, Sauce
Servings: 4

Ingredients

  • 1 8oz whole milk ricotta
  • 1/3 cup parmesan reggiano freshly grated
  • 1 cup fresh baby spinach
  • 1 cup basil leaves
  • 1 tbsp lemon juice
  • pinch kosher salt
  • 2 tbsp pasta water

Instructions

  • Combine everything EXCEPT pasta water in a food processor and blend until smooth and whipped – give it about a minute.
  • Cook pasta according to directions (more information in blog post).
  • Add the pesto ricotta and the 2 tbsp of pasta water to a separate pot. Transfer the cooked pasta from the boiling water to the sauce and stir.
  • Serve with chicken and asparagus (more information in blog post) or with whatever else you desire!
Butternut Squash Brown Butter Sage Lasagna

Butternut Squash Brown Butter Sage Lasagna

What says fall more than roasted butternut squash, brown butter sage sauce, and cheesy noodles? This butternut squash brown butter sage lasagna is perfection. I call this lasagna because it uses lasagna noodles, but honestly this is more of a casserole. It is a little 

Pasta Puttanesca (Low-FODMAP)

Pasta Puttanesca (Low-FODMAP)

Anchovies, capers, and olives were three of my least favorite foods growing up. Therefore, pasta puttanesca was off the table. But now I LOVE them, so this dish is one of our favorites! It’s pretty easy to put together and you end up with delicious 

Baked Chicken and Broccoli Mac-n-Cheese with Sourdough Breadcrumbs

Baked Chicken and Broccoli Mac-n-Cheese with Sourdough Breadcrumbs

Servings: 6-8

Mac-n-Cheese Ingredients:
-16oz noodles of choice (I used gluten free brown rice rotini)
-4 tbsp quality butter
-1 tbsp garlic infused olive oil (or 1 tbsp olive oil + 2 cloves minced garlic)
-1/4 cup all purpose flour (or gluten free flour blend)
-2 cups whole milk
-1 cup heavy cream
-3 cups shredded organic cheddar cheese
-1 tsp smoked paprika
-1 tsp freshly ground pepper

Sourdough Breadcrumbs Ingredients:
-1/3 sourdough loaf, torn
-1 tbsp garlic infused olive oil
-1 tbsp Italian seasoning
-Pinch of salt

Add-ins:
-Half a roasted or rotisserie chicken
-2 cups steamed broccoli
-Parmesan reggiano

Instructions:

  1. Toss the torn sourdough in the olive oil and place under broiler for 6-7 minutes, until fully toasted. Remove and allow to cool. Pulse in a food processor until crumbs have formed. Toss the crumbs with Italian seasoning and salt. Set aside.
  2. Preheat oven to 375 degrees F.
  3. Cook pasta according to directions BUT 1 minute less than instructed. Once it’s done, save 1/2 cup pasta water and strain the rest and put the pasta in a large casserole dish.
  4. Heat the butter and olive oil until melted. Whisk in the flour. Once the clumps are gone, slowly whisk in the milk and heavy cream.
  5. Bring mixture to a boil, whisking constantly. Once it boils, bring heat down to simmer and stir/whisk until mixture has thickened – about 4-5 minutes.
  6. Stir in the cheese and the spices. Stir until cheese is melted and add in the saved pasta water. Pour the cheese sauce over the pasta in the casserole dish.
  7. Add your chicken and broccoli to the mac-n-cheese and mix everything well. Top with the breadcrumbs and freshly shredded parmesan reggiano. Bake for 12-14 minutes.

Baked Chicken and Broccoli Mac-n-Cheese with Sourdough Breadcrumbs

A cheesy creamy casserole with chicken and the best ever sourdough breadcrumbs
Course: Main Course, Pasta
Cuisine: American

Ingredients

Mac-n-Cheese Ingredients:

  • 16 oz noodles of choice gluten free or wheat
  • 4 tbsp butter
  • 1 tbsp garlic infused olive oil or normal EVOO
  • 1/4 cup all purpose flour or gluten free 1:1
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 cups shredded organic cheddar cheese
  • 1 tsp smoked paprika
  • 1 tsp freshly ground pepper

Sourdough Breadcrumbs Ingredients:

  • 1/3 loaf sourdough bread, torn up
  • 1 tbsp olive oil
  • 1 tbsp Italian seasoning
  • pinch of salt

Add-ins:

  • half a roasted or rotisserie chicken, picked
  • 2 cups steamed broccoli
  • 1/4 cup parmesan cheese

Instructions

  • Toss the torn sourdough in the olive oil and place under broiler for 6-7 minutes, until fully toasted. Remove and allow to cool. Pulse in a food processor until crumbs have formed. Toss the crumbs with Italian seasoning and salt. Set aside.
  • Preheat oven to 375 degrees F.
  • Cook pasta according to directions BUT 1 minute less than instructed. Once it’s done, save 1/2 cup pasta water and strain the rest and put the pasta in a large casserole dish.
  • Heat the butter and olive oil until melted. Whisk in the flour. Once the clumps are gone, slowly whisk in the milk and heavy cream.
  • Bring mixture to a boil, whisking constantly. Once it boils, bring heat down to simmer and stir/whisk until mixture has thickened – about 4-5 minutes.
  • Stir in the cheese and the spices. Stir until cheese is melted and add in the saved pasta water. Pour the cheese sauce over the pasta in the casserole dish.
  • Add your chicken and broccoli to the mac-n-cheese and mix everything well. Top with the breadcrumbs and freshly shredded parmesan reggiano. Bake for 12-14 minutes.
Roasted Squash Ricotta Ravioli for Beginners by a Beginner

Roasted Squash Ricotta Ravioli for Beginners by a Beginner

Full disclaimer: this was my very first time ever making pasta from home. I also do not have a pasta maker, so I rolled it all out by hand! I read a few different guides and explanations and sort of came up with my own 

Stove top Mac-n-Cheese (GF Option)

Stove top Mac-n-Cheese (GF Option)

Who doesn’t love mac-n-cheese? Creamy, cheesy, quick and easy stove top mac-n-cheese with an easy gluten free swap option. This is a great side dish but sometimes even better as dinner. Ingredients:-12oz bag noodles of choice – gluten free or wheat works-3 tbsp grass-fed butter-3 

Spicy Low-FODMAP Tomato Sauce

Spicy Low-FODMAP Tomato Sauce

Serve as-is for a vegetarian dinner or mix it with some ground beef or meat of choice for a meat sauce. Blend with an immersion blender if you want it to be smooth instead of chunky.

Ingredients:⁣
-1 red bell pepper, diced⁣
-1 jalapeno, minced (I used my microplane to zest it, but you can just chop it really fine)⁣
-1 tbsp garlic infused olive oil⁣
-1 28oz can organic crushed tomatoes⁣
-1 6oz can tomato paste⁣
-2 tbsp balsamic vinegar⁣
-1 tap cayenne (optionally, more or less to taste)⁣
-1 tsp chili flakes⁣
-1 tsp dried oregano⁣
-Salt and pepper to taste⁣

I’d suggest sweet onion and garlic if you’re not low fodmap!⁣

Instructions:
1. Saute the bell pepper and the jalapeno in the garlic infused oil until bells are softened.
2. Add in the tomatoes and remaining ingredients.
3. Stir well and let simmer on low for about 45 min to an hour to really let the flavors come together.
4. Add water if it’s too thick!
5. Mix it with cooked meat of choice if desired, serve with noodles of choice (I used gluten free rice spaghetti) and you’ve got dinner.

Spicy Low-FODMAP Tomato Sauce

An onion and garlic free tomato sauce that can be paired with meat or left as is to be vegetarian!
Course: Main Course, Pasta
Cuisine: Italian, Italian American
Servings: 4 servings

Ingredients

  • 1 red bell pepper diced
  • 1 jalapeno minced
  • 1 tbsp garlic infused olive oil or normal EVOO
  • 28 oz san marzano style tomatoes
  • 6 oz tomato paste
  • 2 tbsp balsamic vinegar
  • 1 tsp cayenne
  • 1 tsp chili flakes
  • 1 tsp dried oregano
  • salt and pepper to taste

Instructions

  • Saute the bell pepper and the jalapeno in the garlic infused oil until bells are softened.
  • Add in the tomatoes and remaining ingredients.
  • Stir well and let simmer on low for about 45 min to an hour to really let the flavors come together.
  • Add water if it's too thick. Blend with an immersion blender if you want it to be smooth instead of chunky.
  • Mix it with cooked meat of choice, serve with noodles of choice (I used gluten free rice spaghetti) and you've got dinner.
Stuffed Manicotti (Gluten Free Option)

Stuffed Manicotti (Gluten Free Option)

Stuffed manicotti is like if lasagna rolled itself up into a sleeping bag and nestled itself in a bed of sauce to go to sleep for the night. It’s delicious and a little more work than always desired, but the payoff is worth it. Ingredients:⁣-1