Creamy Tomato and Spinach Sauce
Ingredients: 3 Tbs Olive Oil; in Dutch oven 1 Cup Onion 3 cloves Garlic, minced 2 teaspoons Italian Seasoning 1 Pint Cherry Tomatoes 3/4 Cup Chicken Stock 3 Tbs Butter 1/4 Cup Heavy Whipping Cream 2 Cups Spinach, fresh 1/4 Cup Parmesan Cheese, grated Salt & Pepper, to taste Directions:
*If cooking fresh gnocchi; add in after melted butter step and cook 1-2 mins longer than on package (lid on pot) taste test for doneness. **If adding in cooked pasta, stir in along with the cream and spinach.
0 Comments
Make it how you want it!! Use your own vegetables and protein. In my recipe here I used shrimp. Enjoy! Diane
Shrimp Pasta Primavera Ingredients: 8oz dry short cut Pasta; farfalle, rigatoni 3-4 Cups finely cut Vegetables of your choice (I used carrots, bell pepper, onion, frozen peas) 1 can diced fire Roasted Tomatoes, drained 2 teaspoons Italian Spices 2 teaspoons Garlic, minced 1/2 Cup Chicken Broth Salt & Pepper Finely grated Parmesan cheese 2-3 Tbs Cream or Milk *optional (1-2 Cups Protein of choice - cooked ahead) Directions:
A simple pasta salad that packs a lot of flavor. Easy to assemble too! Great served warm or cold. Enjoy! Diane
Bakers Pasta Salad 8oz Salad Noodle 1 Tablespoon olive oil 3/4 Cup Mayonnaise sliced black olives 2 slices of cooked, crumbled bacon 1/2 Cup Cheese, shredded 3 Scallions diced 1 cup cooked Olathe corn kernels 1/2 teaspoon Salt 1/4 teaspoon Pepper Directions: Cook 8oz of the noodle of your choice. Drain and add olive oil. Fold in all the remaining ingredients. Serve warm or chilled. Cooks Note: Tuna Salad with sliced green olives makes a great addition. A new favorite. I loved the sauce so much in my Mac & Chorizo that I wanted to adapt it to a new Chicken and Pasta dish. This fits the bill. Enjoy! Diane
Creamy Spicy Chicken and Pasta Ingredients 2 cups cooked chicken 1 chopped onion 1-2 chopped poblano chilies 1 chopped jalapeno *optional 4 garlic cloves, minced 3 cups chicken broth 1 (14.5 ounce) can fire roasted diced tomatoes 1 cup heavy cream 12 ounces pasta, I prefer cellentani or whatever I have on hand. 1/2 tsp Kosher salt 1/4 tsp ground black pepper 3/4 cup cheddar cheese, finely shredded chopped green onion for garnish, *optional Directions
Serves 4. Recipe & Photo by: Diane Baker for Canning and Cooking at Home Oh Noodles! These yummy, roasted red pepper infused noodles are such a nice change from the ordinary. I love pasta, and it was super easy to prepare this dough but, you still get your hands and surfaces covered with a bit of flour, its just an evil necessity in this wonderful process. I love the taste of this pasta, it has a slight 'bite' from the Roasted Red Peppers (an almost smokey tomato flavor) and a wonderful aroma that matched perfectly with the fish served with them (great to serve with scallops, salmon, white fish) I didn't want to these noodles covered in a heavy or cream sauce as I wanted their flavor to shine through so, I made a Beurre noisette (Browned Butter Sauce) perfect for fish & pasta! ~Enjoy! Diane
Homemade Roasted Red Pepper Pasta Ingredients: 1 Egg, lightly beaten 1/3 cup peeled, seeded and pureed Roasted Red Bell Peppers 2 cups All-Purpose Flour, plus more if needed Directions: This dough can be made in your stand mixture with paddle attachment. Add egg and roasted red pepper puree together and let that mix on low until well combined, add in 1 cup of flour at a time on low until all incorporated. You want your dough to be smooth and not sticky, if its too wet, add 1 tsp of flour at a time until smooth. If your dough is too dry, add in 1/4 tsp of water or olive oil until the dough is moist enough to form a ball. Once dough ingredients are combined, move to a lightly floured surface and knead until dough is no longer sticky, 2-3 minutes. Wrap tightly in saran and let set room temperature for 20 minutes. After 20 minutes, knead dough just enough to form into a long rectangle. Cut the rectangle in half and run each half thru pasta maker - one at a time. Most pasta makers have roller settings (the largest setting meaning the rollers are the farthest apart) I make 3 passes with my dough on Setting #4, and one pass on Setting #3 when making spaghetti before moving the now 'long pressed sheet of dough' through the pasta cutter part of my machine. Once cut, I lay the finished noodles flat in a straight line on a parchment lined baking sheet, sprinkled with flour until ready to cook. Cover loosely with saran (or drape with a kitchen towel until cook time, as long as its no more then 4 hours away.) Prepare your favorite sauce and boil your noodles in salted water: approximate times for cooking pasta in boiling, salted water: Fresh pasta, no drying or freezing; 2 to 3 minutes Fresh pasta, air dried; 4 to 7 minutes ..."Be sure to have your sauce, toppings, salads, and sides ready at the table before you drop the pasta into the water... Cooked pasta waits for no one..." Yields: approx. 1 pound of fresh pasta |