Category: Pasta

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

Farfalle with Sun Dried Tomato and Scallion Cream

Almost every Sunday night, my boyfriend and I have pasta for dinner. We typically just have spaghetti or rigatoni with meat sauce. I make the sauce in huge batches and freeze it for later use. Last weekend, I didn’t realize we had used up the last of our sauce until Sunday afternoon! So we needed a quick pasta recipe that we could use instead: Farfalle with Sun Dried Tomato and Scallion Cream! (Don’t worry, I made more sauce this weekend so we are safe for the next few weeks!)

This recipe from Food and Wine uses sun-dried tomatoes to make a quick and simple no-cook sauce. The meal was done in under 30 minutes!

 

Ingredients:

  • 5 scallions, white and light-green parts only
  • 12 sun-dried tomato halves
  • 1 cup half-and-half
  • 1  box (1 pound) bow tie/farfalle pasta
  • 1 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon fresh oregano

Continue reading Farfalle with Sun Dried Tomato and Scallion Cream

Pasta Rustica with Smoked Mozzarella

If you follow my Facebook page, you may have seen that my recipe for Wild Mushroom Truffled Pizza Topped with a Runny Egg won a recipe contest hosted by Cooking Planit and sponsored by Formaggio Cheese! Not only is my recipe now available through Cooking Planit, but I also won some snazzy prizes, including an amazing assortment of Formaggio products. My fridge is now happily filled with cheese, so I will be posting a few cheesy recipes over the coming weeks.

One of the first products I noticed in the basket was Smoked Mozzarella. I’ve had smoked mozzarella in the past and found the flavor to be a bit… overwhelming… so I was interested to see if I could get it to work well in a recipe instead of becoming the only flavor you can taste. But Formaggio’s smoked mozzarella was a pleasant surprise! The smoky flavor is present without being overpowering and works to enhance other flavors instead of covering them up.

I found this recipe for Pasta Rustica with Smoked Mozzarella on Bon Appetit and altered the amounts of the ingredients to fit my taste.

 

Ingredients:

  • 16 oz package frozen cheese tortellini
  • 4 tablespoons olive oil
  • 1 medium onion, sliced
  • 12 oz cherry tomatoes, halved
  • 2 garlic cloves, minced
  • 1 cup dry vermouth
  • 1 cup chopped fresh Italian parsley
  • 1 cup thinly sliced fresh basil
  • 1 1/2 teaspoons dried oregano
  • 8 oz smoked mozzarella, cut into small cubes

Continue reading Pasta Rustica with Smoked Mozzarella

Pappardelle Pasta with Snap Peas

Last Sunday, my boyfriend ran in the ODDyssey Half Marathon. So the Friday before, I wanted to make a pasta dish for him to “carb load,” but I didn’t want to give him our normal protein-heavy meat sauce. Cue this recipe for Pappardelle Pasta with Snap Peas!

 

 

This recipe for Pappardelle Pasta with Snap Peas from Food Network was a perfect choice! It uses fresh veggies and herbs to deliver the flavor instead of meat and tomatoes.

 

 

Ingredients:

  • Kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 bunch scallions, cut into 1/2-inch pieces (about 1 cup of chopped scallions)
  • 1/2 pound sugar snap peas, roughly chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 cup roughly chopped fresh parsley
  • 1 bunch fresh chives, thinly sliced (about 3 tablespoons)
  • 1/2 pound dry pappardelle pasta
  • 3/4 cup crumbled ricotta salata
  • ground pepper, to taste

Continue reading Pappardelle Pasta with Snap Peas

Cavatappi Pasta with Salmon and Sauteed Fennel

Just because the weather is warming up, doesn’t mean I’m willing to give up pasta. But pasta with a traditional meat sauce is a bit … heavy on hot days. This recipe for Pasta with Salmon and Sauteed Fennel from Cooking Light is a lighter take while still giving me my carb fix.

 

 

The Pasta with Salmon and Sauteed Fennel recipe uses fennel two ways to make use of both parts of the plant. The bulb is sliced and sauteed, adding a delicate flavor to the dish. The fronds (the feathery leafy part) is used as a garnish to give another faint taste of anise to the meal. The stalks (the part that looks like celery – not used in this recipe) can be saved and used when making stock — what a useful plant!

 

 

 

Ingredients:

  • 8 ounces uncooked cavatappi
  • 1 lb skinless salmon fillets
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 cups sliced fennel bulb (about 2 fennel bulbs)
  • 1 cup vertically sliced onion
  • 3 cups grape tomatoes, halved
  • 1/2 cup dry white wine
  • Fennel fronds, for garnish

Continue reading Cavatappi Pasta with Salmon and Sauteed Fennel

Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta

Why am I sharing this pink Gemelli with Brown Butter Beet Sauce recipe with you today? Well, I had a craving for beets … of all weird things to get a craving! Anyway, as I was searching for a yummy beet salad recipe, I came across a recipe for Cavatelli With Brown Butter Beets, Ricotta and Pistachios.

I was intrigued; I’ve never thought to use beets as a sauce for pasta!

What’s great about this recipe for Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta is that it doesn’t take that much time to make! Beets are typically roasted for 45ish minutes in the oven, but this recipe grates the beets before sauteing to cut down on their cooking time.

I changed the method a bit but the general idea is still there. The result of this Gemelli with Brown Butter Beet Sauce is a beautiful brightly colored pasta with great flavor. It reheats wonderfully as well!

Ingredients:

  • 3 beets, peeled and finely grated in a food processor
  • 1 1/2 cups whole milk ricotta
  • 1/4 teaspoon finely grated orange zest, more to taste, plus more for garnish
  • 1 1/2 teaspoons chopped fresh sage, plus more for garnish
  • 1 teaspoon kosher salt, more as needed
  • 1/2 teaspoon black pepper, more as needed
  • 5 tablespoons unsalted butter
  • 1 16 oz box gemelli (or other pasta of your choice)
  • 1 1/2 teaspoons balsamic vinegar
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup chopped pistachios

Continue reading Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta

Pesto Pasta with Peas

Yes, it’s technically spring. But. It snowed last night here.  So it’s not time just yet to delve into super springy recipes. Sigh.

So this recipe for Pesto Pasta with Peas is a happy medium. The bright green color is a nod that spring weather is (hopefully) not too far away. It is still a warm dish though, so it is good for colder nights. (This recipe from Inda Garten is originally a pasta salad, so it can absolutely be eaten cold as well)

Ingredients:

Pesto:

  • 1/4 cup walnuts
  • 1/4 cup pine nuts
  • 4 cloves garlic, roughly chopped
  • 3 cups fresh basil leaves, packed
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Pasta:

  • 3/4 pound fusilli pasta
  • 3/4 pound bow tie pasta
  • fresh pesto (see recipe below), to taste
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup mayonnaise
  • Grated Parmesan, to taste
  • 1/2 cup frozen peas, defrosted
  • 1/4 cup pine nuts
  • salt and pepper, to taste

Continue reading Pesto Pasta with Peas

Seared Salmon Fillets with Orzo Pilaf

Now that Lent is in full swing, I thought I’d add even more salmon recipes to my blog. (If you haven’t picked up on it yet, I love salmon. I would eat it every day if I could.) This recipe for Seared Salmon Fillets with Orzo Pilaf from Cooking Light has a bit of a Mediterranean flare to it: a simple seared salmon filet over orzo pilaf with kalamata olives, roasted red peppers, and dill.

Ingredients:

  • 5 teaspoons olive oil, divided
  • 3/4 cup uncooked orzo
  • 1 1/2 cups unsalted chicken stock
  • 1/2 teaspoon salt, divided
  • 1/4 cup bottled roasted red bell peppers, thinly sliced
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons fresh lemon juice
  • 1 ounce chopped pitted kalamata olives
  • 4 (6-ounce) salmon fillets
  • 1/2 teaspoon black pepper

Continue reading Seared Salmon Fillets with Orzo Pilaf

Seafood Arrabbiata

My boyfriend and I have been trying to eat less meat and increase our seafood, shellfish, and vegetarian dinner options. In general, vegetarian and fish dinner options are also a great choice for a weeknight dinner because they take very little time to prepare.

 

This recipe for Seafood Arrabbiata from Cooking Light incorporates a few different types of shellfish into a spicy tomato broth that is served over pasta.

“Arrabbiata” means “angry” in Italian alluding to the spiciness of the dish. You can alter the spices to your liking. I’d suggest adding very little crushed red pepper, and then having a shaker of red pepper when serving so each person can customize their level of heat.

Ingredients (serves 4):

  • 1 (16oz box) uncooked linguine
  • 2 tablespoons chili olive oil, divided  (I used Nudo Olive Oil with Sicilian Chillies), (can substitute regular olive oil)
  • 8 ounces sea scallops
  • 8 ounces peeled and deveined medium shrimp
  • salt and pepper, to taste
  • 1 medium onion, chopped
  • 1/4 teaspoon crushed red pepper (or 1/2 teaspoon if using regular olive oil)
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon anchovy paste, optional
  • 1 (28oz) can diced tomatoes
  • 1/2 cup tomato puree
  • 1/2 cup clam juice
  • 24 littleneck clams
  • 2 tablespoons chopped fresh parsley, plus more for garnish

Continue reading Seafood Arrabbiata

Chicken Piccata with Spaghetti

One of my earlier posts on this blog was a chicken piccata recipe. I used to make chicken piccata probably once a week, because it was one of the only recipes I knew! But since I’ve committed to learning how to cook, I haven’t made it in probably 2 years (there are so many recipes I have to try, I rarely go back to my previous go-to recipes). So I decided to revisit the recipe with a few tweaks.

I’ve seen commercials for Land O Lakes Sauté Express products and just loved the idea. The Sauté Starters, made with butter, olive oil, and spices, are an easy way to cook up chicken or fish effortlessly. The Sauté Express Sauté Starters are specifically made for cooking on a stovetop and are portioned out in one ounce servings, enough to cook two chicken breast or fish fillets. So I thought the Garlic & Herb Sauté Express would be great in chicken piccata.

Because I use the same pan to both make the sauce and cook my chicken, my piccata is browner than most you’ll find in restaurants. So I apologize for the presentation. But trust me, the flavor makes it worth it!

 

Ingredients (serves 4):

  • ¼ cup all-purpose flour
  • 1 tablespoon onion powder
  • ¼ teaspoon ground pepper
  • 1 lb chicken tenderloins (about 8 pieces)
  • 2 squares Garlic & Herb Sauté Express, divided
  • 1 tablespoon olive oil, divided
  • 1/3 cup white wine (whatever you have around the house)
  • ¾ cup chicken stock
  • The juice and zest of 1 lemon
  • 1/2 box spaghetti (or your favorite pasta)
  • 4 tablespoons (1/2 stick) butter
  • 2 tablespoons drained capers
  • ¼ cup fresh parsley, chopped

  Continue reading Chicken Piccata with Spaghetti

Cheese Ravioli with Roasted Tomatoes

Ravioli is a favorite of mine for weeknight meals when you just don’t have the energy to cook. You just throw them in the pasta pot and then toss them in a sauce. This recipe involves a bit more than just reheating sauce from the freezer, but it’s still really simple. I love ravioli in a traditional tomato sauce so this recipe for Cheese Ravioli with Roasted Tomatoes sounded great!

Roasting tomatoes brings out flavor you never even knew tomatoes had. When paired with balsamic vinegar to balance out their sweetness, roasted tomatoes are truly delicious.

 

Ingredients:

  • 1 pound cherry tomatoes
  • 2 shallots, cut into wedges
  • Cooking spray
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 12 ounces cheese ravioli
  • 2 tablespoons chopped fresh basil

Continue reading Cheese Ravioli with Roasted Tomatoes

Exit mobile version