Pasta | I Can Cook That

Roasted Tomato Pesto Pasta

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DareToPair #CollectiveBias

Hooray for spring! The weather may be warming up, but that doesn’t mean I’m going to give up my beloved pasta! However, I can at least lighten up my weekly pasta a bit. My favorite way to add a little spring to my pasta? Pesto, like in this recipe for Roasted Tomato Pesto Pasta!

Pairing fresh ingredients with pasta can really lighten up a comfort food favorite like pasta. I added in some slow roasted cherry tomatoes to add a bit of tomatoey goodness to the dish.

Barilla has a few Better for You Pasta’s to make lightening up you pasta dish even easier. I picked up a box of Barilla ProteinPLUS Rotini Pasta from Walmart; other options available at Walmart include Whole Grain Pasta, Veggie Pasta and Gluten Free Pasta.

Note: there is a great Ibotta offer right now for Buy any 3 select varieties of Barilla Products and earn $1.00 at Walmart! Details can be found at the link above.

Barilla ProteinPLUS has 17g of protein from all-natural vegetarian ingredients, so it’s a great way to add more protein to your pasta meals without adding meat or seafood.

Ingredients:

2 pints cherry or grape tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon salt
ground pepper, to taste
1/4 cup pine nuts, lightly toasted
2 cups fresh basil leaves, packed
2 garlic cloves, roughly chopped
1/2 cup olive oil
salt and pepper, to taste
1/2 cup grated pecorino cheese
1 box of Barilla ProteinPLUS Rotini (or Spaghetti)
shaved Parmesan, for garnish

Continue reading Roasted Tomato Pesto Pasta

Orzo Pasta with Peas Lemon and Feta

I am SO ready for spring! Around this time every year, I tend to start making more “springy” recipes in the hopes that the weather picks up on my strong hints for warmer weather. And what are more spring than peas?

This recipe for Kritharoto (Orzo Pasta with Peas Lemon and Feta) is from the most recent Cooking Light magazine.

In this recipe, Kirtharoto (or orzo pasta) is cooked in a chicken stock, tossed with fresh herbs and citrus, and topped with feta cheese. This simple recipe is on the table in under 30 minutes too!

Ingredients:

3 cups unsalted chicken stock or vegetable stock to make vegetarian
4 tablespoons olive oil
5 garlic cloves, thinly sliced
8 ounces orzo
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 cup white wine
1 (16 oz) bag frozen green peas, thawed
7 tablespoons fresh parsley, chopped
1 tablespoon fresh tarragon, chopped
the juice and zest of 1 lemon
3 tablespoons chopped fresh dill
2 ounces feta cheese, crumbled (about 1/2 cup)

Continue reading Orzo Pasta with Peas Lemon and Feta

Hemp Seed Basil Pesto

During Choctoberfest, I was sent a pretty sweet package of goodies from Just Hemp Foods, including Hemp Protein Powder (which I used in these muffins), Hemp Seeds, and Hemp Oil.

This weekend, I finally cracked into the Hemp Seed Oil. I had a bunch of basil that I knew I couldn’t use up before it wilted, so I made pesto, or more specifically, Hemp Seed Basil Pesto!

Hemp Seed Oil delivers a subtle nutty taste, so it’s perfect in a pesto. The oil contains the ideal 3:1 omega-6 to omega-3 ratio which supports heart health. Hemp Seed Oil degrades with light and heat, so it’s best to refrigerate it and use it cold. The oil has a green color to it, so it really makes the basil pop!

Ingredients:

1/4 cup pine nuts, lightly toasted
2 cups fresh basil leaves, packed
4 garlic cloves, roughly chopped
1/2 cup hemp seed oil
salt and pepper, to taste
1/2 cup Parmesan cheese

Continue reading Hemp Seed Basil Pesto

Homemade Marinara Sauce

I had a sad surprise this weekend. I opened my freezer to grab a quart of tomato sauce only to find I was all out!

Time to make another batch of sauce, so I decided to make Homemade Marinara Sauce!

This time around, I have a nifty new tool to help make my marinara sauce: OXO’s new Illuminating Digital Immersion Blender.

The immersion blender has six digital controls so you can pick the perfect speed for whatever it is you need blended. Just turn the dial at the top of the immersion blender to adjust the speed; a backlit LED indicator clearly shows your speed selection.

To start blending, you just press down on the wide, soft-touch power button located on the top half of the blender. The handle is nonslip, even when hands are wet.

The head is made of nylon, which won’t scratch your bowls or cookware while it blends.

A really nifty spec is the soft-glow LED headlight that illuminates the pot while you blend, which is super helpful when making a large batch of soup or sauce in a tall pot. A softer version of the light remains on the entire time the blender is plugged in for safety.

The immersion blender comes with a measuring beaker with a silicone lid that holds up to 3 cups. You can blend right in the beaker, then top with the lid to store whatever you don’t use immediately.

When finished using the blender, the cord wraps securely around the blender body for tidy, compact storage, great for my small kitchen!

The blender is a super helpful tool when making soups, dips, smoothies, and sauces. I used it to make a smooth marinara sauce made with canned whole plum tomatoes and sauteed carrots, celery and onions.

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, chopped
2 celery stalks, chopped
2 carrots, chopped
1 tablespoon tomato paste
1/3 cup red wine
2 (28 oz) cans whole plum tomatoes
1 (28 oz) can crushed tomatoes
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon dried oregano
1 bay leaf
fresh basil, sliced

Continue reading Homemade Marinara Sauce

Freezer Friendly Spinach and Ricotta Stuffed Shells

I live in Philadelphia, and last week I was kind “stuck” at home because of the pope’s impeding arrival. So I used the opportunity to cook up a storm! (Seriously, I managed to make Saucy Chicken Over Rice, Chicken Tacos Bowls, Tomato Sauce, this recipe shared below, and a bunch of other yummy freezable dishes. My slow cooker and stove had quite the week!)

Here’s one of my favorite “freezer friendly” meals, with directions on how to store in your freezer and how to reheat when ready.

These Spinach and Ricotta Stuffed Shells are easy to make, and are great to pack away for future meals (or eat immediately, that’s totally allowed too).

Ingredients:

30 cooked jumbo pasta shells
1 15 oz container ricotta
2 cups shredded mozzarella, divided
1/2 cup (2 ounces) shredded Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg
1 garlic clove, minced
2 cups marinara sauce, divided
Cooking spray Continue reading Freezer Friendly Spinach and Ricotta Stuffed Shells

Squash Ribbon Pasta with Lemon Herb Cream Sauce

Late August delivers some of the best produce! I’ve been using a lot of zucchini and yellow squash lately because it’s so darn plentiful right now.

This recipe is adapted from Cooking Light and makes the most of summer squash. I added some lemon juice to the dish to brighten it up a bit, but in general kept the recipe in tact.

Ingredients:

1 medium zucchini (about 8 ounces)
1 medium yellow summer squash (about 8 ounces)
8 ounces uncooked fettuccine (I used spinach fettuccine)
1/2 cup thinly sliced red onion
1 cup 2% reduced-fat milk
1 1/2 tablespoons all-purpose flour
1/3 cup heavy cream
1/2 cup chopped fresh tarragon
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
the juice of 1 lemon
freshly chopped parsley, for garnish

Continue reading Squash Ribbon Pasta with Lemon Herb Cream Sauce

Zucchini Pasta with Fresh Tomato Sauce

It’s probably no secret that I love pasta. My fiance and I eat it every Sunday night. But its so darn hot in Philadelphia right now and I’ve been craving something a bit less heavy to eat.

OXO must have known my pasta-loving dilemma because they sent me their new Hand-Held Spiralizer, which turns veggies into long thin spaghetti-like strands in no time!

Zucchini noodles (or “zoodles”) seem to be all the rage at the moment, so I was excited to try them out myself!

The OXO Hand-Held Spiralizer creates curly noodles from long vegetables like zucchini, carrots, and cucumbers, while it’s open blade design accommodates round vegetables like beets, potatoes, and sweet potatoes. The food holder keeps hands safe from the blade and the easy non-slip grip container makes it simple to turn the Spiralizer. It is also BPA-free and dishwasher safe.

For this recipe, I decided to make a tomato sauce out of the fresh tomatoes I had in my house, so this recipe for Zucchini Pasta with Fresh Tomato Sauce is a very summery meal!

Note: I was sent an OXO Hand-Help Spiralizer to try for this post. Opinions are my own.

Ingredients:

9 roma (plum) tomatoes, chopped (~3 cups)
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon tomato paste
salt and pepper, to taste
6 zucchini squash
grated Parmesan cheese (omit to make dairy free)
fresh basil leaves, optional

Continue reading Zucchini Pasta with Fresh Tomato Sauce

Grilled Citrus Salmon

This post is #sponsored by LongHorn Steakhouse. All opinions are my own.

With summer in full swing, it’s time to get grilling! As I’ve mentioned before, I unfortunately do not have any outdoor space at my apartment for a grill, but that hasn’t stopped me! I use my trusty grill pan as often as possible to bring the flavor of summer indoors.

This yummy recipe for Grilled Citrus Salmon was sent to me by LongHorn Steakhouse, and a version of this is actually available in their restaurants as part of their Summer Chef’s Showcase menu. I adapted it slightly to include ingredients I had on hand, so be sure to stop in to your local LongHorn Steakhouse to try their version as well!

As we all head out to grill this July 4th, LongHorn Steakhouse will have their Grill Us Hotline open Thursday, July 2 through Saturday July 4 from noon to 5 pm to answer grilling questions via phone and text. At-home grillers can call 1-855-LH-GRILL or text LHGRILL to 40679 (wait for a response & follow the prompts) to be connected with a grilling expert to answer questions live in real-time.

LongHorn Steakhouse was also kind enough to offer to give away a LongHorn Steakhouse Summer Grilling Party Pack to one winner! The grilling pack includes various grilling tools, koozies for your outdoor grill-out and a $25 gift card to visit LongHorn Steakhouse. More details after the recipe.

Ingredients:

Salmon

4 (7-oz.) salmon fillets
Salt and Pepper, to taste
8 oz. crumbled feta cheese
1 tablespoon freshly chopped parsley

Citrus Glaze

2 tablespoons unsalted butter
3 tablespoons fresh orange juice
salt and pepper, to taste
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon freshly chopped flat-leaf parsley

Summer Vegetables and Pearl Couscous

4 cups cooked Israeli (pearl) couscous (~1 cup dry)
1/2 batch of fresh asparagus spears
1/2 pint grape tomatoes, halved lengthwise
1 tablespoon unsalted butter

Continue reading Grilled Citrus Salmon

Quick Meatball and Pasta Bake

Most Sunday nights in my house are Pasta Night. Typically, we just thaw a batch of homemade tomato sauce from the freezer to mix in with the pasta, but I am all out of my tomato sauce at the moment! Cooking Light to the rescue!

This recipe from Cooking Light is really quick and easy — it takes about 30 minutes to make. I adapted the recipe a bit, but the general concept remained the same. For the original recipe, visit myrecipes.com.

Ingredients:

8 ounces uncooked mini bow tie pasta (or ziti, rigatoni, etc.)
1/3 cup panko (Japanese breadcrumbs)
2 tablespoons minced garlic, divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
8 ounces 90% lean ground sirloin
8 ounces sausage, removed from its casing
1 large egg
1 tablespoon olive oil
1/4 cup chopped fresh basil, divided
1/2 teaspoon crushed red pepper
1 (28-ounce) can unsalted crushed tomatoes
2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)

Continue reading Quick Meatball and Pasta Bake

Smoked Sausage with Rigatoni

Whew. I am having a crazy busy month, so unfortunately my cooking is suffering. I can never have too many weeknight meal options (ie. meals that can be on the table in 30 minutes or less) at my disposal, so here’s another quick and easy dinner that comes together quickly- Smoked Sausage with Rigatoni! I tend to usually make chicken or seafood recipes, so I am finally doing a quick beef recipe!

This recipe for Smoked Sausage with Rigatoni uses Hillshire Farm’s Beef Smoked Sausage to add some yummy flavor to a quick fire roasted chunky tomato sauce. It’s a great alternative to chicken to snazz up a midweek meal.

The beef sausage cooks up in no time. Using the same pan to cook the sausage and to make the sauce gives the sauce a subtle smoky flavor that’s so tasty!

Ingredients:

1 (16 oz) box rigatoni, cooked according to package directions
1 package Hillshire Farms Beef Smoked Sausage, cut into slices
1 tablespoon olive oil
1 small onion, chopped (~1 cup)
2 garlic cloves, minced
1 tablespoon finely chopped fresh basil leaves
2 (14.5 oz) cans Fire Roasted Diced Tomatoes
salt and pepper, to taste
grated Parmesan cheese, optional

#spon: I’m required to disclose a relationship between our site and Hillshire. This could include Hillshire providing us w/content, product, access or other forms of payment. Continue reading Smoked Sausage with Rigatoni

Slow Cooker Beef Ramen

So I’ve been feeling pretty crummy for the past few days. And I’ve been craving soups like crazy. One of my favorite options when I want a comforting meal is ramen, specifically Shio-style from Nom Nom Ramen in center city Philadelphia.

When I saw Betsy Life did a version of Ramen in her slow cooker, I knew I wanted to try as well!

Ramen is typically made with pork belly, but I couldn’t find any in my supermarket so I went with beef. So this Slow Cooker Beef Ramen is definitely not a traditional style ramen.

This recipe is adapted from BetsyLife.com

Ingredients:

3 lbs beef chunk roast
32 oz container low sodium beef broth, plus 1/4 cup, divided
¼ cup low sodium soy sauce — if not it will be too salty
¼ cup rice wine vinegar
1 tablespoon fresh ginger
1 tablespoon chili garlic paste
The juice of 1 lime
¼ cup brown sugar
2 cups sliced mushrooms (I used 1 cup shiitake caps and 1 cup baby bella)
1 pack Chinese-style noodles (Chuka Soba)
Cilantro, sliced green onions, jalapeños, lime wedges, nori (seaweed), etc. for garnish

Continue reading Slow Cooker Beef Ramen

Baked Chicken Parmesan

Happy Carnevale! Carnevale is celebrated in Italy 40 days before Easter. It is the last hurrah before Lent begins. (It’s similar to Mardi Gras). The word “carnevale” actually means “no meat” in Latin, so the best way to celebrate this holiday is with some protein before fasting begins for Lent.

Redpack Tomatoes sent me a package of assorted canned tomatoes to get me in the spirit of Carnevale, and included some tasty recipes to go along with it. I decided to make Chicken Parmesan, one of my favorite comfort foods. I adapted the recipe from Redpack, but decided to bake the chicken rather than pan fry it, so here is my recipe for Baked Chicken Parmesan.

Redpack is also offering one reader the chance to win the same kit I was sent! It includes:

1 20-oz can of Redpack crushed tomatoes
1 28-oz can of Redpack whole peeled tomatoes
1 28-oz can of Redpack diced tomatoes
1 6-oz can of Redpack tomato paste

Details on how to enter after the recipe below.

Redpack is also hosting a Facebook promotion running until March 4 where 1,000 Redpack followers will win a Redpack branded apron each week. One grand prize winner will receive a pasta stock pot, pasta-related serveware, and a selection of Redpack products.

Ingredients:

3/4 cup Italian breadcrumbs
3/4 cup grated Parmesan cheese
1 cup flour
2 eggs, lightly beaten
4 boneless skinless chicken breasts
cooking spray
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
3 shallots, peeled and chopped
1 (28 oz) can Redpack Crushed Tomatoes in Thick Puree
1 teaspoon fresh oregano
3 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper
1/2 cup chopped fresh basil
3/4 cup shredded mozzarella cheese

Continue reading Baked Chicken Parmesan

Shrimp Rotini with Arugula Pesto

We are in that weird beginning-of-fall/end-of-summer phase right now, where the weather can be anywhere from 50-80 degrees. So my weeknight dinners are just as random. I keep going in between comfort food choices like Mushroom and Sausage Ragu over Polenta to lighter meals like Autumn Apple Salad with Cinnamon Honey Dijon Dressing. So sticking with tradition and flip flopping again, after posting a recipe for Pumpkin Cake Bites earlier this week, I bring you a seafood pasta recipe with pesto!

This recipe uses arugula as the primary ingredient in the pesto, so it’s really perfect for this time of year. It also comes together in no time (which is why I love meals that use pesto) while adding such freshness to a recipe.

Ingredients:

1 cup uncooked mini rotini
1 1/2 cups arugula

1/4 cup basil leaves, plus more for garnish
3 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons pine nuts

1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 garlic clove

2 1/2 tablespoons extra-virgin olive oil, divided

1 tablespoon butter

1 pound large shrimp, peeled and deveined
1/4 cup white wine

Continue reading Shrimp Rotini with Arugula Pesto

Cheese Ravioli with Pesto

I have another busy week this week so I needed some easy meals that can be prepared quickly. Pasta is usually a great option and this recipe for Cheese Ravioli with Pesto is no exception. It comes together in about 15 minutes!

I found this recipe on Cooking Light. The pesto is more of a “pesto” and stays pretty chunky. But don’t be fooled, those little flecks of green are packed with flavor!

Ingredients:

1 (16-ounce) package frozen cheese ravioli
2 cups fresh baby spinach
1 cup fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves
2 tablespoons fat-free, lower-sodium chicken broth
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 plum tomatoes, diced
3/4 cup shaved fresh Parmesan cheese, divided
1/2 cup pine nuts, toasted, divided
Fresh basil leaves (optional)

Continue reading Cheese Ravioli with Pesto

Eggplant & Portobello Pasta #BeerLoversHH

I love cooking with beer, I’ve used it a lot in past recipes — everything from Beer-Steamed Clams and Mussels to Pumpkin Spice Bread. So this new cookbook is right up my alley! The Ultimate Beer Lover’s Happy Hour includes bar snacks, beer cocktails, and recipes that incorporate beer into the dish as well as almost 1,000 beer pairing suggestions for the recipes.

I was sent one of the recipes in the cookbook to test and share with you: Eggplant & Portobello Pasta. I used local witbier in the recipe but you can also use a slightly toasty Vienna Lager, mellow Golden Ale, or classic American Wheat Ale.

I also have a fun contest to share! In celebration of the release of John Schlimm’s new book, The Ultimate Beer Lover’s Happy Hour, you can win a copy of the cookbook for your very own!

For a chance to win, try the recipe of the week (this Eggplant & Portobello Pasta I’m posting below) and take a photo of your dish.

Post it on Facebook, Twitter, or Instagram using the hastag #BeerLoversHH and tag me! (Facebook: I Can Cook That, Instagram: @icancookthat, Twitter: @icancookthat). Send them my way by Monday, September 8 for a chance to win!

Photos posted using the hashtag will also be compiled onto Sourcebooks’ Pinterest page and shared across Sourcebooks Media.

Pair with: Vienna Lager, Golden Ale, American Wheat Ale

Adapted from The Ultimate Beer Lover’s Happy Hour

Ingredients:

2 tablespoons extra-virgin olive oil
4 Portobello mushroom caps, sliced into bite-size pieces
2 medium eggplant, peeled and diced (I used graffiti eggplant)
Salt and freshly ground black pepper, to taste
1 (16 oz) beer of your choice, preferably the same beer you’re pairing with the dish (I used Walt Wit)
1⁄2 teaspoon dried rosemary
1 cup frozen peas, thawed
1 pound rotini pasta
1 cup grated Parmesan cheese, divided

Continue reading Eggplant & Portobello Pasta #BeerLoversHH