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Posts tagged pasta
Penne with Artichokes Ingredients (serves 6)1 lb. penne rigate1 small onion, finely sliced2 garlic cloves, minced1/4 cup extra virgin olive oil8 artichoke hearts, quartered1 1/4 cups canned diced tomatoes1 tbsp chopped parsley1/2 cup grated Parmesan cheeseSalt and pepper In a skillet over medium-high heat, sauté the onion and the garlic in the olive oil. Add the artichoke hearts. Cook to a pale gold color over high heat, then add the tomatoes, seasoning to taste. Simmer 15-20 minutes over medium heat.Cook the penne rigate until al dente according to package directions in boiling, salted water. Drain and add to the artichoke sauce. Sprinkle with chopped parsley and grated Parmesan.

Penne with Artichokes

Ingredients (serves 6)

1 lb. penne rigate
1 small onion, finely sliced
2 garlic cloves, minced
1/4 cup extra virgin olive oil
8 artichoke hearts, quartered
1 1/4 cups canned diced tomatoes
1 tbsp chopped parsley
1/2 cup grated Parmesan cheese
Salt and pepper 

In a skillet over medium-high heat, sauté the onion and the garlic in the olive oil. Add the artichoke hearts. Cook to a pale gold color over high heat, then add the tomatoes, seasoning to taste. Simmer 15-20 minutes over medium heat.

Cook the penne rigate until al dente according to package directions in boiling, salted water. Drain and add to the artichoke sauce. Sprinkle with chopped parsley and grated Parmesan.

Chicken Parmesan Ingredients: 2 boneless skinless chicken breasts (pounded to ¼-inch thickness)¼ cup all-purpose flour1 egg (beaten)½ cup breadcrumbs1/3 cup grated parmesan cheese¼ teaspoon dried thyme¼ teaspoon dried parsley¼ teaspoon dried oregano¼ teaspoon paprika1/8 teaspoon salt1/8 teaspoon ground black peppervegetable oil (for frying)½ cup marinara sauce½ cup shredded mozzarella cheese Cooking Instructions: Step 1: Preheat the oven to 350 degrees. In a pie dish or shallow plate combine breadcrumbs, parmesan cheese, thyme, parsley, oregano, and paprika. In another pie dish or shallow plate add the flour and in yet another pie dish or shallow plate add the beaten egg. Season chicken breasts with salt and pepper. Dredge the chicken first in flour, then dip in the egg, and then dredge in the breadcrumb and parmesan mixture. Step 2: Heat about ½ inch of vegetable oil in a large deep skillet to medium high heat. Add chicken and cook until the chicken is browned on one side, flip and cook until browned on the other side (do not cook all the way through). Remove the chicken from the pan and place into a greased oven safe baking dish. Top each chicken breast with marinara sauce. Step 3: Place into the oven and bake at 350 degrees for about 25 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees). During the last few minutes of cooking top each chicken breast will shredded mozzarella cheese. (Makes 2 Servings) 

Chicken Parmesan

Ingredients:

2 boneless skinless chicken breasts (pounded to ¼-inch thickness)
¼ cup all-purpose flour
1 egg (beaten)
½ cup breadcrumbs
1/3 cup grated parmesan cheese
¼ teaspoon dried thyme
¼ teaspoon dried parsley
¼ teaspoon dried oregano
¼ teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground black pepper
vegetable oil (for frying)
½ cup marinara sauce
½ cup shredded mozzarella cheese

Cooking Instructions:

Step 1: Preheat the oven to 350 degrees. In a pie dish or shallow plate combine breadcrumbs, parmesan cheese, thyme, parsley, oregano, and paprika. In another pie dish or shallow plate add the flour and in yet another pie dish or shallow plate add the beaten egg. Season chicken breasts with salt and pepper. Dredge the chicken first in flour, then dip in the egg, and then dredge in the breadcrumb and parmesan mixture.

Step 2: Heat about ½ inch of vegetable oil in a large deep skillet to medium high heat. Add chicken and cook until the chicken is browned on one side, flip and cook until browned on the other side (do not cook all the way through). Remove the chicken from the pan and place into a greased oven safe baking dish. Top each chicken breast with marinara sauce.

Step 3: Place into the oven and bake at 350 degrees for about 25 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees). During the last few minutes of cooking top each chicken breast will shredded mozzarella cheese.

(Makes 2 Servings) 

Red Pepper Pasta with Mushroom and Spinach Ingredients 4 tablespoons olive oil, divided 10 ounces mushrooms, any variety will work, cut into thin slices 6 ounces fresh spinach 3 roasted red bell peppers, either jarred or roasted and skins removed 2 cloves garlic 1 tsp salt 1/2 tsp pepper 1 tbsp red wine vinegar 10 ounces dried pasta Instructions Bring a large pot of water to boil. Heat the 2 tablespoons of the olive oil in a heavy bottom skillet over medium high heat. Add the mushrooms and saute for about 10 minutes, stirring occasionally, until the mushrooms are golden brown and caramelized. Reduce the heat to medium and add in the fresh spinach. Depending on the size of your pan, you might need to add the spinach it batches. Stir the mushrooms and the spinach together until the spinach has wilted. Taste and season with salt and pepper as needed. In a blender or food processor, combine the roasted red bell peppers, garlic, salt, pepper, remaining 2 tablespoons olive oil and vinegar. Blend for 1-2 minutes until the ingredients become smooth. Taste and adjust seasonings as needed. Add the sauce to the pan with the mushrooms and spinach and stir to combine. Add the pasta to the boil water and cook according to the package directions. Once the pasta is cooked, reserve 1/2 cup of the pasta water and drain the pasta. Add the cooked pasta and remaining water to the mushroom mixture and toss to combine. Adjust salt and pepper if needed and serve.

Red Pepper Pasta with Mushroom and Spinach

Ingredients

  • 4 tablespoons olive oil, divided
  • 10 ounces mushrooms, any variety will work, cut into thin slices
  • 6 ounces fresh spinach
  • 3 roasted red bell peppers, either jarred or roasted and skins removed
  • 2 cloves garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp red wine vinegar
  • 10 ounces dried pasta

Instructions

  1. Bring a large pot of water to boil.
  2. Heat the 2 tablespoons of the olive oil in a heavy bottom skillet over medium high heat.
  3. Add the mushrooms and saute for about 10 minutes, stirring occasionally, until the mushrooms are golden brown and caramelized. Reduce the heat to medium and add in the fresh spinach. Depending on the size of your pan, you might need to add the spinach it batches. Stir the mushrooms and the spinach together until the spinach has wilted. Taste and season with salt and pepper as needed.
  4. In a blender or food processor, combine the roasted red bell peppers, garlic, salt, pepper, remaining 2 tablespoons olive oil and vinegar. Blend for 1-2 minutes until the ingredients become smooth. Taste and adjust seasonings as needed. Add the sauce to the pan with the mushrooms and spinach and stir to combine.
  5. Add the pasta to the boil water and cook according to the package directions. Once the pasta is cooked, reserve 1/2 cup of the pasta water and drain the pasta. Add the cooked pasta and remaining water to the mushroom mixture and toss to combine. Adjust salt and pepper if needed and serve.

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