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.
Filed under: Category Pasta, Recipes | Tags: by
No Comments »
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
No Comments »
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
No Comments »
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.
Filed under: Category Pasta, Recipes | Tags: tortellini salad by
No Comments »
Author: Kelly Donlea
Ingredients
- 1 package (8 oz.) Orzo pasta
- 1/2 teaspoon garlic salt
- 1/4 finely diced onion
- 1/2 cup capers
- 1/2 cup diced black or kalamata olives
- 1/4 cup minced fresh spinach
- 1/2 yellow pepper, diced
- 1 package crumbled feta cheese
- 3 tablespoons lemon juice
- 1/4 cup Newman’s Own Three Cheese Balsamic Vinaigrette dressing
Boil pasta according to package directions. Rinse with cold water, drain well, place in large bowl, and immediately coat with lemon juice. Add remaining ingredients, 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
No Comments »
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
No Comments »
Author: Kelly Donlea
Growing your own herbs this summer? Here is a super easy recipe for delicious homemade gnocchi using fresh herbs.
Ingredients
- 1 pound potatoes
- 1 cup flour
- 2 teaspoons salt
- 1/2 teaspoon nutmeg
- 1 egg, beaten
- 2 tablespoons chopped fresh sage (you can substitute basil)
Boil potatoes with skins on until completely cooked. Dry and peel off skins (Or slice in half and scoop out potatoes to use skins for an appetizer). Process potatoes through a vegetable mill, or grate on cheese grater. Blend potatoes with flour, salt, nutmeg and egg. Roll out dough into long rolls, and cut into bite sized gnocchi. Poach dough in a pot of boiling water until floating. Remove, and rinse immediately in cold water. Serve with olive oil blended with Italian Seasonings and Parmesan cheese, or traditional red sauce.
Filed under: Category Light Cooking, Pasta, Recipes, Uncategorized, Vegetarian | Tags: easy pasta recipe,gnocchi,gnocchi recipe,potato recipes,vegetarian dinner by
No Comments »
