Posts tagged ‘pasta’

May 31, 2010

Crème de persil with chicken

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January 1, 2009

Spinach & Zucchini Fettuccine

I found this when I started trying to improve the healthy quality of our meals.  This has the pasta that I so love and despite all of the veggies, you would never think you were eating health food.  I am not a fan of the whole wheat pasta, but with flavour of the pesto and spinach, you don’t taste the blandness of the wheat pasta.  And this dish can easily be switched to a meatless dish, but I am not at all against meat, I love meat, so bring it!

IngredientsCIMG3342

16 ounces spinach and or whole wheat fettuccine

4 Tablespoons extra virgin olive oil

8 ounces prosciutto or smoked ham, deli thickness

1 pound fresh spinach leaves

1 bunch fresh Italian parsley

1 – 2 fresh zucchini

1 cup basil pesto

Directions

  • In a heavy stock pot, bring water to boil for fettuccine.
  • Slice meat to 1/4 inch strips and place into skillet over medium heat.
  • Add in olive oil and stir well.
  • Wash and mince parsley and add to meat mixture.
  • Wash and tear spinach leaves, add to skillet.
  • Wash zucchini and use a peeler to scrape lengthwise into strips.  Stop when you reach seedy center.  Add to skillet mixture.
  • Stir skillet items thoroughly and reduce to low to medium heat once spinach leaves begin to wilt.
  • Add pasta to water and cook until tender.  Drain.
  • Add pesto to pasta and stir thoroughly.
  • Add vegetable mixture to pasta and serve.

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January 1, 2009

Roasted Red Pepper Alfredo with Sausage

I love pasta.  I can’t say that enough.  But the same old same old can get old quick so I really enjoy finding new ways to enjoy pasta.  This recipe gives your basic mild and creamy alfredo a little bite.  And while you can always buy roasted red peppers and alfredo individually at your local grocery – we’re going to do this from scratch and you will love the difference.  And when you figure in that to roast red peppers yourself takes about 15 minutes and costs a little over a buck, you’ll agree that it is just cheaper and better to do it yourself.  The alfredo sauce is not very complicated either, the important key is just to not bring it to boil.  As for the sausage, you can use sweet, mild, hot – or even just ground beef with extra seasonings.  The possibilities are as endless as the types of pasta you can serve this over.  For this recipe, we will be serving it over a rigato penne.

IngredientsCIMG3009

1 – 2 medium to large red bell peppers

1/2 cup butter, salted

1 cup heavy cream

1 1/2 cup dried parmesan cheese, grated*

*If using canned sprinkles, make sure it is really parmesan and not powdered alternative

  • Preheat oven to broiler setting, 500 degrees F.  Wash the peppers under running water.
  • Lay peppers on a glass baking dish and cook for fifteen minutes or until blackened.
  • Place peppers into a container or pot with a lid and allow to cool for ten minutes.
  • Using your fingers, gently rub the blackened skin from the peppers and discard.
  • Cut peppers in quarters, removing inner seeds.
  • Slice into thin strips.
  • In a heavy saucepan over low to medium heat, blend all ingredients, including pepper strips.
  • Stir continuously, but do not bring to a boil.
  • Once popping begins, remove from heat.
  • Add in sliced sausage or ground meat and serve over pasta.

 

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