Pasta is so versatile - and the basic cream sauce in this dish makes it easy to switch ingredients around (the types of pasta and the vegetables your prefer) Try this recipe first before making any changes - if I make a plain pasta (such as linguine) I usually make sure to add in and wilt down fresh spinach into my skillet. This is also great with some cooked/grilled chicken or shrimp added in near the end... Enjoy! Diane
Spinach & Ricotta Ravioli Primavera Ingredients: Spinach & Ricotta Ravioli – approx 30 large pieces (use homemade, fresh or frozen ravioli: prepare according to package or recipe) 1 Tbs Butter 3/4 Cup diced sweet pepper: red, yellow or orange 2 Cloves Garlic, minced 1 Cup Fresh Asparagus, cut into ½” pieces 2 Cups Fresh Broccoli Florets 1 small Lemon, zested and juiced 1 Cup Heavy Whipping Cream 1 Cup Fresh Parmesan Cheese, grated 1 tsp Salt Pinch of Pepper Directions: Melt butter in a large skillet on stove-top. Add diced sweet peppers and cook for about 3 minutes. Add in minced garlic and continue cooking an additional 1 minute (stir often to prevent scorching of garlic) Blanch the Asparagus and Broccoli in boiling water for 1 minute, drain and set aside. Zest Lemon, set aside. Add Cream, lemon juice, salt & pepper to skillet along with the blanched vegetables. Let the Cream come up to a simmer over Medium heat. Add in all but, 1/4 cup of the Parmesan cheese and let simmer and stir everything together so that the cheese melts down and the Cream starts to thicken. This can take up to 5 minutes. Taste test sauce to see if any additional salt & pepper is needed. Add in your cooked Ravioli and stir everything together to coat and reheat the ravioli. Once the sauce is thickened, and ravioli is hot - serve topped with a light sprinkle of lemon zest and the remaining Parmesan cheese. Recipes by: Louisa Pasta Photos by: Diane Baker for Canning and Cooking at Home
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Shrimp scampi is pretty easy to make, I always have all my "shrimp mix" ingredients ready to go so that when the pasta finishes, I am done cooking the shrimp. You can cook up any pasta you prefer - it all works! Just remember that you want to cook just about 3/4 lbs of dried pasta so that there is enough 'sauce' to coat everything. Some folks are not huge fans of garlic so, you can back off on that a bit if you prefer. As well, if you do not like adding in red pepper flakes or hot chili oil - you can always add in a splash of white wine instead. I serve this dish with a simple side salad and my Homemade One Hour French Bread for a complete meal. Enjoy!~Diane
Shrimp Scampi with Linguine Ingredients: Pasta: 1 Tablespoon kosher salt, added to pasta water 3/4 pound linguine pasta 1 Tablespoon butter, melted, added to cooked pasta Scampi Mix: 3 tablespoons unsalted butter 2 1/2 tablespoons good olive oil 2-4 cloves garlic, minced (depending on your taste) 1 pound large raw shrimp (about 18 shrimp), peeled and de-veined 1 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh parsley leaves 1/2 lemon zest, grated freshly squeezed lemon juice from one large lemon pinch of red pepper flakes, or dash of red chili oil (optional) Directions: Prepare and cook pasta for 7 to 10 minutes, or according to the directions on the package. Mix in the 1 Tbs of melted butter to cooked pasta once drained, Set aside, covered until ready for shrimp. (try to time it so that the pasta is ready when you are done cooking the shrimp.) Prepare the shrimp mix in a large, heavy-bottomed or non-stick pan. Melt the butter and olive oil together over medium heat. Add the garlic. Saute quickly for just about 1 minute. Add the shrimp, salt, and pepper and saute until the shrimp just turn pink, about 5 minutes, stirring often. Turn heat to low, Add in the parsley, lemon zest, lemon juice, and red pepper flakes. Toss to combine. Remove from heat. Immediately add the shrimp and sauce, to the cooked pasta, toss well, and serve. Recipe and Photo by: Diane Baker for Canning and Cooking at Home Mac & Chorizo {One Pot Meal}
Ingredients 1 pound chorizo sausage, halved lengthwise and sliced thin 1 onion, chopped 1 poblano chile, chopped 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 use cellentani (corkscrew) 1/2 tsp Kosher salt 1/4 tsp ground black pepper 3/4 cup cheddar cheese, finely shredded Directions
Serves 4. Recipe & Photo by: Diane Baker for Canning and Cooking at Home This was #2 of the 'freezer to slow cooker meals' that I am trying out... The overall dish was excellent but, if you are NOT seasoning the chicken (salt & pepper) and searing quickly before packing and freezing, expect the dish to need a nice fat pinch or more of salt. I also suggest adding thick cut sweet peppers directly from your fridge to the slow cooker the last 2 hours of cooking, if you can. The freezing of the sweet peppers followed by a long cook time, pretty much cooked the peppers away...This recipe also gets a tremendous boost in flavor if you sprinkle on some fresh grated Parmesan...but, cheese makes everything better - right? I will be making this again for certain - maybe tossing in a wee splash of cream to thicken the sauce at the end. ~Enjoy! Diane
Slow Cooker Chicken Cacciatore Ingredients: Slow Cooker: 6 garlic cloves, minced 2 green bell peppers, chopped 2 red bell peppers, chopped 1 yellow onion, chopped 1/4 cup basil, chopped 1 (8-oz.) package sliced cremini mushrooms, optional 1 tablespoon kosher salt 1 teaspoon dried crushed red pepper, optional 1 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1/2 cup white wine 1 (28-oz.) can fire-roasted diced tomatoes, drained 6 boneless, skinless chicken thighs Pasta: 1 (16-oz.) box spaghetti or linguine 1/4 cup freshly grated Parmesan cheese 2 tablespoons butter Garnishes: fresh parsley, shaved or grated Parmesan cheese Directions: Clean and chop vegetables, place first 6 ingredients in a 6-qt. slow cooker; stir in salt, crushed red pepper, and black pepper. Whisk together tomato paste and wine, and add to slow cooker. Add drained tomatoes and chicken. Cover and cook on LOW 8 hours. Uncover and carefully remove chicken from slow cooker, using tongs. Increase slow cooker temperature to HIGH. Cover and cook tomato mixture 20-30 more minutes or until sauce thickens to desired consistency. Meanwhile, cook pasta according to package directions. Shred chicken, if preferred, I kept some on the larger chunk side. Stir grated cheese and butter into prepared pasta. Serve immediately over pasta. Recipe Adapted from: Southern Living Photo by: Diane Baker for Canning and Cooking at Home Want a great 'one pot meal' to add to your recipe rotation? Try this sausage & pasta dish. You can spice this up with Spicy Chorizo sausage or tone it down with Keilbasa. Same with the tomatoes you add into this dish and the cheese - think Rotel for spice and pepperjack cheese... I make mine with fire roasted tomatoes, cheddar and a slighty spicy chroizo which flavors the entire dish. I love the sauce that this recipe creates. Served with a side salad - its a great meal. Enjoy! ~Diane
Chorizo & Pasta {One Pot} Meal Ingredients 1 pound chorizo sausage, halved lengthwise and sliced thin 1 onion, chopped fine 4 garlic cloves, minced 3 cups chicken broth 1 (14.5 ounce) can fire roasted diced tomatoes 1/2 cup heavy cream 12 ounces pasta, I use cellentani (corkscrew) 1/2 tsp salt 1/4 tsp ground black pepper 2 cups finely shredded cheddar cheese Directions Cook sliced chorizo and chopped onion in large oven-safe pot (I use my 4 quart dutch oven), over medium-high heat until lightly browned, about 8 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in broth, tomatoes, cream, pasta, salt, and pepper and bring to boil. Cover pan and reduce heat to medium-low. Simmer, stirring frequently, until pasta is tender, about 15 minutes. Uncover pan and check on liquid level, you want the broth to be cooked down enough that it starts creating a creamy 'sauce'. If it is too think, let entire dish cook another 5 minutes, if needed you can stir in a cornstarch slurry mix (cornstarch and cold water mixed together) to thicken up the sauce. Once the sauce is to your liking, stir in 3/4 cup cheese. Top with remaining cheese and set under broiler in oven, until cheese is melted and spotty brown, about 3 minutes. Serves 4. Recipe & Photos by: Diane Baker for Canning and Cooking at Home |