Jambalaya Pasta

Jambalaya Pasta

Jambalaya Pasta

Ingredients
  • 2 tbsp olive oil
  • ½ pound smoked sausage, sliced
  • ½ pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups diced onion (about 1 whole onion)
  • 2 cups diced bell peppers (about 3 bell peppers, I like to use 1 red, 1 yellow, 1 green)
  • cajun or creole seasoning
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 8 oz (about 3 cups) penne pasta
  • 1 cup Monterey Jack cheese, shredded
  • ⅓ cup thinly sliced scallions
Instructions
  • Add olive oil to an oven-safe skillet over medium high heat until it just starts to smoke. Add sausage, chicken, onions, and bell peppers. Season with cajun seasoning (about 1-2 teaspoons). Cook until lightly browned. Add garlic stir to combine until fragrant, about 30 seconds.
  • Add the broth, cream, pasta, and more cajun seasoning to taste, about ½ teaspoon. Stir to combine and bring to a boil, then cover skillet and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
  • Remove skillet from heat and stir in ½ cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, golden brown, and bubbly.

 

Caesar Pasta Salad

Caesar Pasta Salad

Caesar Pasta Salad

Ingredients
  • 1 cup mayonnaise
  • ⅓ cup sour cream
  • 1 large clove garlic, pressed
  • 2 tablespoons lemon juice
  • 2 anchovies, finely minced
  • 1 teaspoon Worcestershire sauce
  • 1 pound penne pasta, cooked until al dente and rinsed with cool water
  • 6 large leaves Romaine lettuce, thinly sliced
  • 1½ cups grape tomatoes
  • 4 green onions. green parts sliced
  • ½ cup finely shredded Parmesan cheese
  • ½ teaspoon ground black pepper
  • 2 grilled chicken breasts, diced
  • 1½ cups croutons
Instructions
  • In a small bowl, stir together the mayonnaise through the Worcestershire sauce.
  • Toss half of the dressing with the pasta and refrigerate for 30 minutes.
  • Mix in remaining ingredients including the remaining dressing and serve.

Pesto Ricotta Pasta Salad

Pesto Ricotta Pasta Salad

Pesto Ricotta Pasta Salad

Ingredients
  • 12 oz. bow tie pasta $1.25
  • 1 cup ricotta (full fat) $1.07
  • ½ cup pesto (any variety) $1.88
  • 1 tsp fresh lemon zest (optional) $0.38
  • Freshly cracked pepper (10-15 cranks of a mill) $0.05
  • ½ small red onion (optional) $0.46
  • 1 cup frozen peas, thawed $0.48
 Instructions
  • Boil the pasta according to the package directions. Allow the pasta to cool until no longer hot (5-10 minutes).
  • In a medium bowl, combine the ricotta, pesto, zest from about ½ of a lemon (1 tsp), and some freshly cracked pepper. Stir until combined. Thinly slice the red onion and allow the peas to thaw.
  • Combine the cooked and cooled pasta, pesto ricotta sauce, onion, and peas in a large bowl. Stir until everything is evenly combined and coated in the sauce. Serve immediately.

Creamy Tomato & Spinach Pasta

Creamy Tomato & Spinach Pasta

Creamy Tomato & Spinach Pasta

Ingredients
  • 1 Tbsp olive oil
  • 1 small onion
  • 2 cloves garlic
  • 1 (15 oz.) can diced tomatoes
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • pinch red pepper flakes (optional)
  • freshly cracked pepper to taste
  • ½ tsp salt
  • 2 Tbsp tomato paste
  • 2 oz. cream cheese
  • ¼ cup grated Parmesan
  • ½ lb. penne pasta
  • ½ (9 oz.) bag fresh spinach
 Instructions
  • Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
  • While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
  • Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
  • Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
  • Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

One Pot Roasted Red Pepper Pasta

One Pot Roasted Red Pepper Pasta

One Pot Roasted Red Pepper Pasta

Ingredients
  • 5 cups vegetable broth
  • 1 lb. Fettuccine
  • 1 small Vidalia onion
  • 4 cloves garlic
  • 1 12oz. jar roasted red peppers
  • 1 15oz. can fire roasted diced tomatoes
  • ½ Tbsp dried basil
  • ¼ tsp crushed red pepper (optional)
  • Freshly cracked black pepper
  • 4 oz. cream cheese (optional)
 Instructions
  • Thinly slice the onion and mince the garlic. Remove the red peppers from the liquid in the jar and then slice them into thin strips.
  • In a large pot, combine the broth, onion, garlic, red pepper slices, diced tomatoes (with juice), basil, crushed red pepper, and some freshly cracked black pepper (10-15 cranks of a pepper mill). Stir these ingredients to combine. Break the fettuccine in half, then add it to the pot, attempting to submerge the pieces as much as possible.
  • Place a lid on the pot and turn the heat up to high. As soon as the pot reaches a full boil, give it a quick stir to loosen any pieces that may have stuck to the bottom, return the lid, and turn the heat down to medium-low.
  • Let the pot simmer on medium low for 10-12 minutes, stirring every couple of minutes to make sure nothing sticks to the bottom. Return the lid as quickly as possible after each stir. After ten minutes, test the pasta to see if it is al dente. Once the pasta is tender, remove it from the heat. (If the pasta becomes too dry before it is tender, simply add a small amount of water and continue to simmer.)
  • Divide the cream cheese into tablespoon sized pieces, then add them to the pot. Stir the pasta until the cheese melts in and creates a smooth sauce (it will look lumpy at first, just keep stirring). Serve hot.

Avocado and Bacon Pasta Salad

Avocado and Bacon Pasta Salad

Avocado and Bacon Pasta Salad

Ingredients:
For the Avocado Buttermilk Ranch Dressing:
  • 2 Haas avocados
  • 1 teaspoon fresh lemon juice
  • 2 cups buttermilk
  • ½ cup fat free Greek yogurt (or sour cream)
  • 1 cup reduced fat mayonnaise
  • 4 cloves garlic, finely chopped
  • 1 teaspoon Kosher salt, plus more to taste
  • 3 tablespoons fresh dill, chopped
  • 3 tablespoons fresh chives, chopped
  • 2 tablespoons fresh Italian parsley, chopped
  • 2 tablespoons white vinegar
  • 1 teaspoon cracked black pepper
  • ½ teaspoon ground white pepper
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
For the Pasta Salad:
  • 1 pound Rotini pasta, cooked according to box directions, drained and cooled
  • 1 lb bacon, cooked*
  • 1 8oz block of sharp cheddar cheese, cubed
  • 1 cup red onion, chopped
  • 1 cup fresh cherry tomatoes or variety-packaged tomatoes, halved or cut into fourths
  • 1 Haas avocado
  • ½ teaspoon fresh lemon juice
  • Avocado Buttermilk Ranch Dressing, to taste

See full instructions on: hostthetoast.com

Butternut Squash Alfredo Stuffed Shells

Butternut Squash Alfredo Stuffed Shells

 

Butternut Squash Alfredo Stuffed Shells

Ingredients:

STUFFED SHELLS INGREDIENTS:

  • 1/4 cup Panko breadcrumbs
  • 1 Tablespoon butter, melted
  • 1 teaspoon Italian seasoning, homemade or store-bought
  • 1/4 teaspoon salt
  • 6 ounces jumbo shells
  • 6 cloves garlic, peeled
  • 1 medium butternut squash, peeled, seeded and diced into 1/2-inch cubes (see my tutorial here)
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 batch Skinny (Sage) Alfredo Sauce, recipe below
  • (optional: 1 cup shredded part-skim Mozzarella cheese)

SKINNY (SAGE) ALFREDO SAUCE INGREDIENTS:

  • 1 Tbsp. olive oil
  • 4 cloves garlic, pressed or minced
  • 3 Tbsp. flour
  • 1 cup chicken or vegetable stock
  • 1 cup low-fat milk (I used 1%)
  • 1 Tablespoon chopped fresh sage (or 1 teaspoon dried sage)
  • 3/4 cup freshly-grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

See full instructions on: www.gimmesomeoven.com

Spicy Tomato Bacon Spaghetti

 

Spicy Tomato Bacon Spaghetti

 

Spicy Tomato Bacon Spaghetti

Ingredients
1/2 of a 13 or 14 oz. package spaghetti  (I used whole wheat)

8 slices applewood smoked bacon, chopped  (you could use regular bacon just fine)

2 cloves garlic, minced

1 large onion, chopped

1/2 tsp. red chili pepper flakes

2 (14.5 oz.) cans diced tomatoes, undrained

1/2 c. reserved cooking water from cooking the pasta

1/2 c. chopped fresh parsley

Sea salt & freshly grated black pepper, to taste

Freshly grated Parmesan cheese

Additional chopped fresh parsley
Read full details on: thekitchenismyplayground.com

 

Shrimp Pasta with Tomatoes, Lemon and Spinach

Shrimp Pasta with Tomatoes, Lemon and Spinach

Shrimp Pasta with Tomatoes, Lemon and Spinach

Ingredients:
1/2 pound extra large shrimp, thawed, peeled and deveined

2 tsp lemon zest, divided

1 pinch crushed red pepper

1 sprig fresh thyme, leaves removed and chopped

1 sprig fresh oregano, leaves removed and chopped

2 basil leaves, torn

2 Tbs. extra-virgin olive oil

2 cloves garlic, minced

1 cup cherry tomatoes, halved

4 cups baby spinach

2 Tbs. lemon juice (or more!)

1/2 pound angel hair pasta

coarse salt and freshly ground pepper

See full instructions on : bevcooks.com

Baked Spaghetti Squash and Cheese

Baked Spaghetti Squash and Cheese

Baked Spaghetti Squash and Cheese

Ingredients:

5 1/2 cups cooked spaghetti squash (from about 2 small)

1 tbsp butter

1 tbsp olive oil

1/4 cup minced onion

1/4 cup flour (use 2 tbsp corn starch for gf)

2 cups skim milk

1 cup fat free chicken broth (vegetable broth for vegetarian)

8 oz Sargento 2% reduced fat mild cheddar

salt and pepper, to taste

4 cups (about 4 oz) baby spinach

1/8 cup grated parmesan

See full instructions on : www.skinnytaste.com

 

Penne a la Betsy

Penne a la Betsy

 

Penne a la Betsy

Ingredients:
3/4 pounds Penne Pasta

1 pound Shrimp

3 Tablespoons Butter

3 Tablespoons Olive Oil

1 whole Onion (small)

2 cloves Garlic

1/2 cup White Wine, Or To Taste

1 can Tomato Sauce (8 Oz)

1 cup Heavy Cream

Fresh Parsley, to taste

Fresh Basil – To Taste

Salt To Taste

Pepper To Taste

See full instructions on : thepioneerwoman.com

 

One Pan Chicken Alfredo

One Pan Chicken Alfredo

 

One Pan Chicken Alfredo

Ingredients:
3 tablespoon of olive oil

1¼ pounds of boneless, skinless chicken breasts

2 cloves of garlic, minced

2 cups of low sodium chicken broth

1 cup of heavy cream

½ a pound of penne pasta, or any bite-sized shape pasta, uncooked

2 cups of freshly shredded real parmesan cheese

Salt and pepper

Flat leaf parsley for garnish

See full instructions on : www.number-2-pencil.com