Tag Archives: Pasta

Shrimp Scampi Meatballs

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My wild streak is continuing, only today it’s in the food category.

When I saw the Shrimp Scampi Meatball soup in the latest issue of Everyday Food I knew that it was time to give my own Shrimp Scampi recipe a make-over.

And don’t be fooled, this takes only a few more minutes to make than the original dish but the results are so worth the time!

 

Shrimp Scampi Meatballs

For the meatballs-

2 c. of peeled and deveined shrimp

1/2 c. white chicken meat (I used canned)

1/2 c. breadcrumbs

1/2 tsp. red pepper flakes

2 tsp. dried parsley flakes

1/2 tsp. salt

2 garlic cloves

2 inch wedge of lemon

1/4 c. milk

1/2 an onion, chopped

1 tbsp. olive oil

1 c. white wine

 

For the pasta-

1/2 box of spaghetti

2 tbsp. olive oil

1 tbsp. butter

1 tsp. parsley flakes

1/4 tsp. red pepper flakes

Juice of half a lemon

A large pinch of salt

Grated Parmesan for topping

 

To start, heat the tablespoon of olive oil in a large skillet and saute the onions until very tender.  While the onions are sautéing, make the meatballs by placing the shrimp, chicken, garlic and the lemon in a food processor and grind until smooth. Add in all remaining meatball ingredients (except for the wine) and process a few more seconds until well mixed. Form the mixture in to meatballs and place in the skillet. Pour the wine over the meatballs, cover the pan with a lid and simmer until the liquid has been reduced to about half.

Meanwhile, cook the pasta til al dente. Drain the noodles and return to the pan. Toss with the remaining ingredients (except for the cheese), then gently (the meatballs aren’t as firm as regular meatballs) add in the meatball/wine/onion mixture. Serve topped with grated parmesan.

Adapted from Everyday Food

 

 

Sweet & Sour Spaghetti Sauce

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NYFW ending means 2 things- 1) London Fashion Week is next (and I am extremely envious of  anyone that attends that!) and 2) We can start consuming carbs again (as if I ever really stop!).

Pasta will always hold a spot in my heart for favorite carbs (that would be the Italian in me), and this sauce is a favorite from childhood. Not only is it delicious and different, it’s super easy to make (meaning you can start consuming those carbs even sooner!).

 

Sweet & Sour Spaghetti Sauce

2 lbs. red onions (about 2 large or 3 medium), sliced

1/4 c. butter

2 tbsp. olive oil

1/4 tsp. of each salt and pepper

1/2 tsp. each dried basil and rosemary

1 bay leave

1 tsp. of sugar

A dash of cinnamon

2 cloves of garlic, chopped

1 qt. of canned tomatoes

2 c. dry red wine

1/4 c. dried currants or raisins (can be omitted)

1/4 c. red wine (or apple cider) vinegar

 

In a large skillet heat your butter and oil. Toss in the onions and saute until very tender, at least 30 minutes. Add in the garlic and spices and saute a few more minutes.

Stir in the remaining ingredients and let simmer, at minimum 15 minutes (you can keep this simmering on very low heat for several hours if you want to make this in advance). Serve over pasta with a sprinkling of parmesan.

Recipe from my Mom

 

Spaghetti Pie

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After a long week (that I’m pretty sure included more cocktails than food), I’m more than ready for a relaxing and delicious meal! One of my  favorite (and easiest) comfort foods is Spaghetti Pie. It somewhat resembles lasagna….except its 50 times easier to make!

Spaghetti Pie

4 oz. spaghetti noodles (angel hair works best)

1 tbsp. butter

1 egg

1/4 c. grated parmesan cheese

1 c. cottage cheese (I use fat-free)

1 tbsp. olive oil

1/2 lb. ground beef or turkey

1/2 c. of each onions and peppers, chopped

1 clove of garlic, minced

1 c. of tomato sauce (I use left-over homemade, but you can use a jar of sauce as well)

1 tbsp. Italian seasoning

1/2 c. shredded mozzarella cheese

Cooking Spray

Spray a 9″ pie pan with cooking spray and set aside.

Cook the pasta noodles, just until al dente. Drain the noodles, return them to the pot and mix with the butter, parmesan cheese and the egg. Press the noodle mixture in the bottom of the pie pan to form the “crust”.

Next, spread on the cottage cheese and then the tomato sauce. Set aside.

In a medium size skillet, cook the meat, onions, peppers and garlic in the olive oil, until tender, or about 12 minutes. Add in the seasoning and cook a few more minutes.

Top the pie with the meat mixture and then sprinkle with the mozzarella cheese.

Bake at 350 degrees for about 20 minutes, or until the cheese is melted and bubbly.

Healthy Deli-Style Summer Pasta Salad

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I’m the worst dieter ever!! I like to do things like make “diet goals” lists and then reward myself with an ice-cream sundae (because making lists is such hard work and all).

The obvious solution to my dieting woes is learning to make favorite dishes in a healthier manner. Deli-style pasta salad is one of my favorite summer foods but all that mayo had to go. Adding Greek yogurt and hard-boiled eggs not only adds protein, but also makes this salad so creamy you won’t even miss the extra mayo. Bonus-it only takes about 15 minutes to throw this together!

Now I’ve got to go tackle that sundae…

 

Healthy Deli-Style Summer Pasta 

1/2 of a 16 oz. pasta box (I like elbows) cooked al dente (should equal about 4 c. cooked)

3 scallions, chopped (or you can use a 1/4 c. finely chopped onion)

2 hard-boiled eggs, diced

Optional: 1/4 c. of any or all of the following-peas, corn, tomatoes, cucumbers, celery, olives or red pepper ( My favorite combo is peas and red pepper, but here I used peas & corn)

Dressing

1 tbsp. olive oil

1/4 c. of apple cider vinegar

1 tbsp. pickle relish

2 tsp. Dijon mustard

3 tbsp. Greek yogurt

2 tbsp. mayonnaise

1/2 tsp. sugar

3/4 tsp. salt

Pepper to taste

 

While you cook your pasta and hard boil your eggs, whisk together all of your dressing ingredients in a small bowl. It may seem a bit runny for pasta dressing but it sticks to the noodles quite well. However, if you prefer a thicker dressing feel free to add more mayo or yogurt.

Once your noodles are cooked and cooled, stir in the chopped eggs and onions and the veggies (optional). Pour on your dressing and stir just until combined. Can be served right away but taste bests after cooling in the fridge for at least an hour.

This is the perfect easy, creamy, healthy and light accompaniment for any bbq but we especially love it with our hot dogs and turkey burgers.

The Cooking Couple-Butternut Leek Ravioli

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One of my all time favorite dishes is ravioli.

I have very fond memories from when I was growing up of all the women in my family gathering together at my grandmother’s and making home-made ravioli (dough,filling and sauce).

It was a very lengthy process that took all day to make and about 3.2 seconds to chow down.

I have since discovered using wonton wrappers work just as well and saves you more than half the time. So you know, you can do more eating and less cooking….or something like that.

Your other option is to make this with your significant other. Pretending that you can only give directions because you’re an “expert” will give the same results of cook less,eat more.

Butternut Leek Ravioli

Filling-

½ package of wonton wrappers

½ a butternut squash, cooked and mashed

½ c. ricotta cheese

½ c. grated parmesan cheese

1/3 c. leeks

1/2 tbsp. olive oil

1 tsp. garlic salt

½ tsp of each sage and rosemary

Pepper to taste

 

Sauce-

2/3 c. Balsamic vinegar

1 tbsp. brown sugar

1 ½ tsp. Dijon mustard

1 tbsp. Maple syrup

½ tsp. cumin

½ tsp. Cayenne pepper

 

 

To make the ravioli-In a medium skillet, heat the olive oil then saute the leeks until browned, about 5 minutes. Turn off the heat then mix in remaining ingredients. Stir until well combined.

To make the ravioli, lay out a wonton wrapper. Place a heaping teaspoon of filling in the center. Working quickly, brush the edges with water, fold in half, then fold over the edges to seal in the filling. Continue until all the filling is used up. Boil a large pot of water, place the ravioli in a single layer and cook for about 5 minutes. Strain and serve with asparagus and the following sauce, if desired.

To make the sauce, combine all ingredients in a small saucepan and simmer for 20 minutes over low heat until the sauce has thickened.

*We served this with asparagus but feel free to use what ever vegetables you want.

*FYI, onions make good substitutions for the leeks and pumpkin for the squash.