Author: Kelly Donlea
Ingredients
1 8-ounce package spaghetti uncooked, vermicelli or linguini
1 – 1/2 cups diced cooked ham
1/2 cup parmesan cheese grated
2 tablespoons parsley dried
1/4 teaspoon black pepper
1/2 cup heavy cream, evaporated milk, or a combination of greek yogurt and milk
1/2 cup green olives sliced stuffed (optional)
Cook pasta according to package directions. Drain; set aside.
Heat butter in a skillet over mideium heat on stove, cook ham and garlic for 3 to 5 minutes or until heated through and garlic is softened. Add Parmesan cheese, parsley and pepper and toss with two forks or spoons until blended. Turn off heat under skillet.
Meanwhile, in a small bowl, beat eggs and milk until well blended. Quickly pour over mixture in skillet, tossing constantly until pasta is coated and egg is set. Sprinkle with olives or cheese if desired(if you are using them) and additional Parmesan cheese and pepper. If desired, garnish with fresh parsley.
Filed under: Category Easy Family Dinner, Easy Weeknight Recipes, Pasta, Recipes | Tags: carbonara recipe,easy pasta,ham carbonara,leftover ham recipes,unique pasta recipe by
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Author: Kelly Donlea
Serves 4-6 (easily doubled)
• 8 ounces Ziti or similar pasta
• 4 tablespoons butter
• 1 clove garlic, minced
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 tablespoon Dijon mustard
• 2 cups shredded Swiss cheese (cut fine if you can only find slices or cubes
• 1 cup leftover ham, cubed
• 1/3 cup grated Parmesan cheese
• 1/4 cup bread crumbs
Preheat oven to 350 degrees F. Cook pasta according to package directions.
Meanwhile, melt butter in medium saucepan over low heat. Cook garlic in butter for 30 seconds, stirring frequently. Stir in flour and salt, increase heat and stir until mixture is smooth and bubbly. Add milk, heat to boiling and stir until smooth. Add mustard and cheese, reduce heat, and simmer, stirring until cheese is melted and mixture is smooth.
Pour pasta into ungreased 2-quart baking dish. Add ham and cheese sauce. Sprinkle with Parmesan cheese and Bread crumbs. Bake for 20-25 minutes or until bubbly and browned.
Filed under: Category 40 Dinner Duos, Pasta, Recipes | Tags: by
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Author: Kelly Donlea
Ingredients
1 bunch asparagus, thick ends removed
1 pound linguine or spaghetti
¼ cup olive oil
2 cloves garlic, crushed
1 red pepper, sliced (optional)
1 cup diced ham
1/2 cup fresh grated Parmesan cheese (or 1/4 cup finely grated, jarred Parmesan)
½ teaspoon salt
½ teaspoon black pepper
Bring a large pot of water to a boil. Add asparagus and cook until just tender, 2 minutes. Remove from water with a slotted spoon, pace in strainer, and rinse with cold water. Slice into thin diagonal slices. Add the pasta to the water and cook according to package al dente directions. Place the garlic, red pepper and olive oil in a skillet over medium low, and cook until garlic is golden. Add the ham and reserved asparagus, and cook until slightly browned, 3 to 5 minutes. Stir in the cooked pasta, Parmesan cheese, salt and pepper.
Filed under: Category Pasta, Recipes | Tags: asparagus recipes,leftover ham recipe,unique pasta dish,what to do with leftover ham by
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Author: Kelly Donlea
Ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon paprika
- 1 teaspoon salt (or Lawry’s Seasoning Salt or other seasoned salt)
- 1/2 teaspoon pepper
- 12 ounces macaroni or similar noodles
- 1-1/2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup Parmesan cheese
- 1/4 cup breadcrumbs
Cook noodles according to Al Dente package directions. Meanwhile, in pan on stove, melt butter over medium heat. Stir in flour and seasonings, and stir until smooth and slightly browned. Slowly stir in milk, and then add Cheddar cheese. Stir until smooth. Pour noodles into a greased 11 x 17 baking dish. Cover with cheese sauce and fold to blend. Sprinkle with breadcrumbs and Parmesan cheese. Bake for 20 minutes at 350 degrees F.
Filed under: Category Pasta, Recipes | Tags: homemade mac and cheese,mac n cheese,macaroni and cheese recipe by
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Author: Kelly Donlea
- 1 (16 ounce) package pasta
- 2 tablespoons olive oil
- 1 cup chopped olives (I used a combination of canned black olives, and kalamata)
- 2 tablespoons minced oregano
- 2 tablespoons chopped parsley
- 2 tablespoons onions, chopped
- 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1/4 cup balsamic (or other red) vinegar
- 1/2 cup grated Parmesan cheese
- salt and pepper to taste
Cook pasta according to al dente package directions. Drain and rinse under cold water. In a large skillet heat the olive oil over medium low heat. Add the olives, oregano, parsley, onions and chickpeas. Cook over low heat for about 10 minutes. Set aside to cool. In a large bowl toss the pasta with the chickpea mixture. Add the vinegar, grated cheese and salt and pepper to taste. Chill in refrigerator. When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.
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Author: Kelly Donlea
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1-1/2 cups milk
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon minced thyme leaves
- 1 cup mushrooms, sliced
- 1 cup dry white wine
- 2 cups fresh, or 1/2 cup frozen thawed spinach
- 1 pound, or 2 cups of diced seafood, combination of the following: shrimp, scallops, white fish fillets, crab
- 1 16-ounce package lasagna noodles OR large shell pasta
- 1-1/2 cups shredded Mozzarella cheese
- 1/2 cup Parmesan cheese
- Salt and Freshly Ground Black Pepper
Preheat the oven to 400°F. Melt the butter in a saucepan over a low heat. Add the flour and paprika, and stir until smooth. Gradually add the milk, and half of the Mozzarella cheese, whisking until smooth.
Heat the oil in a large frying pan over a low heat. Add the onion, garlic and thyme, and cook for 5 minutes until softened. Add the mushrooms and cook several minutes more, until softened. Stir in the wine, and boil rapidly until nearly evaporated. Stir in the spinach, remove mixture from heat, and combine with seafood. Lightly oil a lasagna dish. Spoon a small layer of the sauce over the bottom of the dish, add a layer of noodles and half of the seafood combination. Cover with half of sauce, half cheese, and repeat. If using shells, stuff each shell with seafood combination, then cheeses, and top with sauce.
Bake for 35 – 40 minutes.
Filed under: Category Pasta, Recipes, Seafood | Tags: fish recipes,seafood lasagna,seafood stuffed shells,stuffed shells by
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Author: Kelly Donlea
Ingredients
- 6 tablespoons peanut butter
- 1/4 cup chicken broth
- 3 tablespoons white vinegar
- 3 tablespoons soy sauce
- 1 1/2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced ginger
- 1/2 teaspoon cayenne pepper
- 8 ounces linguine
- 1 large orange bell pepper, cut into matchstick-size strips
- 1 cup cucumber, peeled, seeded and thinkly sliced
- 1/2 cup chopped green onions
- 5 large lettuce leaves
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped salted peanuts (optional)
Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Toss salad with dressing. Season with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts.
Filed under: Category Pasta, Recipes, Vegetarian | Tags: asian salad,cucmber recipes,peanut pasta by
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Author: Kelly Donlea
Ingredients
- 8 ounces spinach and cheese, or cheese tortellini
- 1 lemon
- 2/3 cup broccoli florets (stems trimmed)
- 2/3 cup cauliflower florets (stems trimmed)
- 4 strips bacon
- 1/3 cup balsamic vinegar
- 1 teaspoon sugar
- 2 teaspoons Dijon mustard
- 2 hard-boiled eggs
Boil pasta according to package directions. Rinse and drain. Cover with juice of one lemon, and set aside. Cook bacon in frying pan until crisp. Remove bacon from pan and cool fat. Whisk vinegar, sugar and mustard into cooled bacon grease to form dressing. Pour over tortellini, and stir in broccoli and cauliflower. Crumble warm bacon and hard-boiled eggs on top. Serve warm or chilled.
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Author: Kelly Donlea
Ingredients
- 1 package (8 oz.) Orzo pasta
- 1/2 teaspoon garlic salt
- 1/4 finely diced onion
- 1/4 cup capers
- 1/2 cup diced black or kalamata olives with about 2 tablespoons of their juices
- 1/4 cup minced fresh spinach
- 1/2 yellow pepper, diced
- 1 4-ounce package crumbled feta cheese or 4-ounces fresh shaved Parmesan cheese
- 3 tablespoons lemon juice
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
Boil pasta according to package directions. Rinse with cold water, drain well, place in large bowl, and immediately coat with lemon juice. Stir well and then cover with balsamic vinegar. Add remaining ingredients (or your choice of fresh cheeses and vegetables), and chill or serve immediately.
Filed under: Category 30 Spectacular Salads, Light Cooking, Pasta, Recipes | Tags: best pasta salad,kalamata pasta,lemon juice pasta,pasta salad recipe,perfect pasta salad by
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Author: Kelly Donlea
- 1/2 pound ground beef
- 1/4 onion, diced
- 1 pound thick pasta noodles (mostacchioli, rotini, elbows, etc.)
- 1 jar of your favorite pasta sauce
- 1/2 package frozen, thawed spinach, or 2 cups fresh spinach
- 2 tablespoons sour cream (optional)
- 1/2 cup water
- 8 oz. shredded Mozzarella cheese
- 4 oz. Parmesan cheese
Boil pasta until al dente. Meanwhile, brown ground beef with onion. Drain fat. In a 9 x 13″ dish, pour one half of tomato sauce. Top with noodles, and stir in beef, spinach, sour cream and cheese. Top with remaining sauce, and gently stir in water. Top with Parmesan cheese, and bake at 350 degrees F for 35 minutes or until bubbly. If desired, you can substitute broccoli for the spinach, and add mushrooms, and/or other vegetables of your choice.
Filed under: Category 70 Meals, One Trip to the Store, Beef, Pasta, Recipes | Tags: baked pasta recipe,easy weeknight meal,ground beef recipe,Pasta,pasta recipe by
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