{Zucchini Pasta}

I love a good pasta. This one is really tasty and simple. I didn't add in the mint leaves because I didn't have any on hand, if you end up adding them, please let me know how you like it.

3 Tbs olive oil
2 cloves garlic, chopped
2 -3 medium zucchini, shredded
1/2 tsp salt, plus more to taste
1 lb penne or farfalle pasta
1/3 cup grated parmesan cheese
2 Tbs fresh mint leaves, chopped (optional)
1/4 cup pine nutes
1 Tbs heavy cream

In a large skillet, heat the olive oil. When it is hot, add the garlic, zucchini, 1/2 tsp kosher salt, and pepper to taste. Cook, stirring often, for 15 minutes or until the zucchini is quite tender,

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes or until the pasta is tender but still has some bite. Dip a heatproof glass measuring cup into the pasta cooking water and remove 1/2 cup. Drain the pasta into a colander and return it to the pot.

 Stir in the Parmesan and add the mixture to the cooked pasta. Stir well over low heat until the pasta is hot. Add a few spoons of the pasta cooking water if the mixture seems dry. Add in pine nuts and cream  season with salt to taste, stir in the mint and serve.

{Noodles & Company's Pasta Fresca}

My Sister in Law introduced me to this recipe. I love it because it is really quick to throw together and my whole family loves it. You could also make it a full blown meal my serving it along side Chicken, or grilling up some chicken and putting it right into the pasta. YUM.

2 teaspoons extra virgin olive oil
2 1/2 cups pre-cooked farfalle pasta
1/4 cup cubed roma tomato
1 tablespoon diced red onion
2 dashes kosher salt, and
cracked pepper
1 ounce baby fresh spinach


FRESCA SAUCE:

4 tsp. fresh garlic
1/2 tsp. salt
4 tsp. balsamic vinegar
4 tsp. white wine
1/3 c. extra virgin olive oil

In a very hot sauté pan, add extra virgin olive oil, pre-cooked farfalle (bow-tie pasta), roma tomatoes, diced red onions, kosher salt and cracked pepper. Sear noodles, stirring occasionally until steaming hot. Add baby fresh spinach, and fresca sauce. Toss to combine, serve with freshly shaved parmesan cheese. 



Recipes Source: A Chocolate a Day with Ashley Ray

{Penne with Roasted Asparagus and Balsamic Butter}

I love asparagus in the summer, and I'm always looking for different ways to use it in recipes. I found this, and it was really simple and had a lot of yummy flavor. It would be really good to add pine nuts or almonds to this dish as well.

1 pound asparagus
1 Tbs olive oil
2 tsp salt
1/2 tsp black pepper
1/2 cup plus 2 Tbs balsamic vinegar
1/2 tsp brown sugar
1 pound penne pasta
1/4 pound butter, cut into pieces
1/2 cup grated parmesan cheese

Heat oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the spears into 1 inch pieces. Put the asparagus on a baking sheet and toss with oil and 1/4 tsp each of salt and pepper. Roast until tender, about 10 minutes.
Meanwhile, out the vinegar in a small saucepan. Simmer until 3 Tbs remain. Stir in the brown sugar and the remaining 1/4 tsp pepper. Remove from heat.
Cook the penne in a large pot of boiling salted water until just done, about 11 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, parmesan and remaining salt.

Recipe Source: Food & Wine

{Creamy Pesto Pasta and Chicken}

I love any excuse to cook with pesto. This was a pretty quick meal, and the sauce was amazing.

Chicken:
4-5 chicken breasts
1/2 C flour
1/8 tsp salt
dash pepper
3 Tbs olive oil

Sauce: 
1 (6.25 ounce) jar pesto 
1 (8 ounce) package cream cheese, softened
1 C milk
1 C chicken broth
1/2 tsp sugar
1 Tbs butter

Pasta:
1 box bowtie, penne or corkscrew pasta


Cut the chicken breasts into large chunks and set them aside. Toss together the flour, salt and some pepper into a shallow dish. 
Heat a large skillet up over medium high heat. Add 3 Tbs olive oil to the pan and let it get hot. 
Dredge each piece of chicken in the flour mixture and then place them in the hot pan. Turn the heat down to medium low. Let the chicken get golden brown on the bottom. Then turn them over and let them get brown on the other side. When the chicken is all cooked through, remove from the pan onto a clean plate. Cover with foil and set aside. 
While your chicken is cooking, boil some water and cook the pasta according to the directions of the package.
Pour one cup of chicken broth into the hot pan that the chicken was cooking in. Add 1 cup of milk, using a whisk to break up any crispy chicken leftovers on the bottom of the pan. Add just a little less than a cup of pesto and one block of softened cream cheese. Give it a stir. The cream cheese will start to melt down into the sauce. It may be chunky at first, but don't worry. 
Bring the mixture to a boil, whisking it occasionally. Let simmer for about 5 minutes or until it thickens up a bit. 
Remove the pan from the heat and add 1/2 tsp sugar and 1 Tbs butter. If your sauce is too thick, add a little milk to thin it out. 
Serve over hot pasta with the chicken. 


Recipe Source: Jamie Cooks it Up 

{Pasta with Pancetta and Leeks}

This is the best pasta dish I have ever had. So so delicious!!

• 12 ounces, weight Pasta, Cooked Al Dente
• Reserved Pasta Water, If Needed
• 3 ounces, weight Chopped Pancetta
• 3 whole Leeks, Sliced Thin
• 1 Tablespoon Butter
• 1/2 cup Dry White Wine
• 1/2 cup Heavy Cream
• Salt And Freshly Ground Pepper, To Taste
• Parmesan Cheese, Shaved

Cook pasta and set aside. Reserve 1/2 cup of pasta water.

Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. When you add the leeks, you can also throw in a pat or two of butter if you want to. This’ll give the dish some scrumptious flavor. I add it after the bacon is browned because I don’t want the butter to brown. After 8 to 10 minutes, pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top---delicious.

Recipe Source: The Pioneer Woman

{Spinach Artichoke Pasta}

This was a really simple pasta dish, it was a hit at our house. If you love Spinach and Artichoke Dip then you will love this pasta. The sauce can start out pretty thick so keep adding a little chicken broth to thin it out to your liking.

4 cloves garlic, finely minced

2 bags baby spinach

2 can artichoke hearts, drained and halved

3 Tbs flour

3 cups milk

1/4 tsp cayenne pepper

salt and pepper to taste

1/2 cup grated parmesan cheese

1 1/2 cup mozzarella cheese, grated

1/2 or less of chicken broth

12 ounces, penne pasta

1/2 cup seasoned bread crumbs

crushed red pepper, to taste 

Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it's wilted, about 1 minute. Remove spinach from heat and set aside.

Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.

Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it's combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it's overly thick, splash in chicken broth.

Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch.

Serve immediately!



Recipe Source: The Pioneer Woman 

{Homemade Noodles}

These noodles always go in my chicken noodle soup. It just wouldn't be the same experience without them. They are so easy and taste so much better.

1 egg beaten
2 Tbs milk
1/2 tsp salt
1 cup flour
a little black pepper

Mix this all together, if the dough is too sticky to handle add a little more flour. Roll out on a floured surface and cut into long strips and then once down the middle. Place in whatever you cooking and let cook for 5 minutes.

{Garlic Spaghetti}

This is a recipe from my sister. It is amazing with any kind of chicken parmesan dish. The key is to not let the garlic burn, so watch it carefully.

1 box of spaghetti 

1/4 to 1/2 cup of olive oil

2 cans of chopped olives

1 to 1 1/2 tsp of italian capers

1 whole head of garlic, finley chopped ( or about 5-6 Tbs minced in the bottled )

1 tsp salt

In a small sauce pan, place all ingredients and bring to a slow boil, cooking on low to simmer together for at least 45 minutes. (do not let the garlic scorch) sometimes I shut it off and restart so not to burn.

{Favorite Pasta Salad}

Another salad that was a huge hit this summer. When I saw that it had pesto, pine nuts and basil I knew I had to make this. It was the best pasta salad I've had yet.

1 12 oz. package tri-color rotini pasta, cooked and drained
3 roma tomatoes, diced
1 can black olives, sliced
¼ cups red onion, finely diced
3/4 cup parmesan cheese, shredded
6 fresh basil leaves, cut into strips
4 tablespoons basil pesto
2/3 cup creamy Caesar dressing ( I used Newmans)
salt, pepper and garlic powder to taste
½-1 cup toasted pine nuts

DIRECTIONS:

Cook pasta and coat with Caesar dressing while warm. Add the rest of the ingredients (minus the pine nuts) and toss. Top with toasted pine nuts. Refrigerate until ready to serve.

Recipe Source: Mel's Kitchen Cafe

{Cinnamon Pancetta Carbonara}

I love Carbonara, and have made other recipes before. This one is my new favorite with the added subtle cinnamon flavor. It goes perfect with this dish. If you are a fan of fettuccine alfredo, you will love this

• 4 slices bacon, chopped
• 4 slices pancetta, chopped
• 1/4 teaspoon ground cinnamon
• 2 cups whipping cream
• 1 1/2 cups freshly grated Parmesan
• 6 large egg yolks
• 1 box fettuccine noodles
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh chives

Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.

Recipe Source: Giada De Laurentiis

{Chicken Enchilada Pasta}

This meal was really simple to throw together and it was a good mix up from regular pasta dishes. The mexican flavors were really creamy and delicious.

2-3 chicken breasts, cooked & shredded 

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

Penne pasta

Optional toppings

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Cook chicken, drain, and shred.  Meanwhile boil pasta according to package and chop the veggies. Heat olive oil in a deep skillet and cook onions for about 3 mintures. Add garlic and red pepper and cook another 3 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt and enchilada sauces. Let sauce simmer for about 10 minutes. Add cheese and stir until the cheese is melted and heated through. Now toss in the 1 cup of sour cream, DO NOT bring to a boil otherwise it will curdle. Stir until the sour cream is well mixed and heated through. Drain the pasta and return to pot. Pour sauce and mix well. Serve and garnish with option toppings. 

Recipe Source: Pinterest

{Veggie Pasta Salad}

This is a recipe that has been in the family for a long time and we make it a lot in the summer when we BBQ. It's really tasty and simple.

1 Ib bag of vegetable spiral pasta
1 cucumber, sliced and cubed
1 green pepper, cut into strips
1small carton cherry tomatoes, halved
1 8oz can sliced black olives
1/4 cup grated parmesan cheese
1/2 bottle Bernsteins cheese and garlic salad dressing

Cook the pasta until al-dente with a little bit of a bite to it. Chop up the veggies. When the pasta is cooked run it under cold water in a strainer. Transfer into a large bowl and dump in all the veggies and olives. Poor in about 1/3 cup of dressing and stir until it is well incorporated, add the cheese and stir. Let it sit in the fridge for at least a 1/2 hour. Taste and add a little more dressing and cheese until you get the taste you want. (The noodles will soak  in the dressing so when it comes out of the fridge make sure and add some more)

{Chinese Chicken Salad with Sesame Dressing}

This salad is packed with so many yummy flavors, and as long as you watch the portion control it leaves you feeling pretty guiltless. If you are craving an asian salad, make this one. You will love it!

12  wonton skins, sliced into 1/4″ strips
1/4 cup canola or corn oil for frying
4 cups chopped romaine lettuce
1 chicken breast, shredded
2 green onions, chopped
1/4 cup sliced almonds, toasted lightly
1 tablespoon sesame seeds
2 cups cooked fusilli or spiral pasta noodles, cooled

dressing
1 1/2 tablespoons vegetable or grapeseed oil
6 tablespoons seasoned rice vinegar
1 teaspoon sesame oil (add more to taste if you prefer a strong sesame taste)
1 1/2 teaspoons sugar
2 teaspoons light soy sauce
2 tablespoon sesame seeds
1/2 teaspoon fresh ground pepper
1/8 teaspoon salt

Heat canola or corn oil in a skillet over medium-high heat. When oil starts to shimmer, fry wonton skins in batches of 5-7 strips for 30 seconds each side or until lightly browned, working quickly so they don’t burn. Remove from oil and drain on paper towels until cooled.

In a large bowl, combine lettuce, chicken breast, green onion, almonds and pasta.

Combine dressing ingredients in a small bowl. Whisk well until sugar dissolves. Dress lettuce mixture with 2-3 tablespoons of sesame dressing and top with sesame seeds and wonton strips and serve.

Recipe Source: Foodie Crush

{Penne with Grilled Chicken, Gorgonzola, Asparagus and Caramelized Onions}

I am such a pasta lover, if I see a good recipe I just have to try it. I found this on Pinterest and it was so yummy. The caramelized onions and gorgonzola added so much great flavor. I will be making this through out the summer for sure.

2 cups penne pasta, uncooked

2 tsp. olive oil

1/2 cup thin onion sliced, separated into rings

1 tsp. sugar

1 1/2 cups chopped cherry tomatoes

2 cups cut up chicken breasts

1 1/3 cups chicken broth

1 bunch asparagus cut into 1 inch pieces

1/4 cup whipping cream

4 tsp. minced fresh garlic

1 4oz package crumbled gorgonzola cheese

1/2 cup chopped fresh basil leaves

Cook pasta as directed on package, omitting salt.

Meanwhile, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 min. or until onions are tender. Remove from heat.

Drain pasta; place in large skillet. Add tomatoes; cook on medium heat 1 min., stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook 5 min. or until sauce is slightly thickened, stirring constantly. Add onions, cheese and basil; cook 2 min. or until heated through, stirring occasionally.

Recipe Source: Pinterest. Kraft Foods

{Shrimp Linguine}

I'm not a huge fan of shrimp, I don't love the texture. But this has such amazing flavor that I actually really like it, you can also make it with chicken and it would be wonderful  :)

1 package linguine

6 Tbs butter

5 Tbs olive oil

3 Tbs minced garlic

2 pounds of shrimp (1 bag)

1/4 tsp pepper

3/4 cups fresh parsley

zest of 1 lemon

1/2 cup fresh lemon juice

1/4 tsp red pepper flakes

Drizzle oil in a pot of boiling water, add 1 tbs of salt. Add linguine.

In a large pan add butter over medium heat, add garlic and saute 1 minute. Add shrimp, 1 tsp salt and some pepper. Then add all other ingredients along with the noodles.

{Gnocchi with Creamy Butter Thyme Sauce}

This recipe was very tasty and rich. If you are a fan of Gnocchi this is yummy way to serve it :)

• Package of Gnocchi (or homemade)
• 1/2 cup butter
• 1 tablespoon fresh thyme leaves
• I 1/2 cup heavy cream
• Salt and pepper to taste
• 1/2 cup grated parmesan cheese
• 
  

Directions

Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Add in the cream and the thyme leaves. Let cook until it starts to thicken, about 5 -10 minutes, remove from the heat and add in the grated parmesan. 

Cook the gnocchi in a large pot of boiling salted water until the it rises to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot creamy thyme-butter in the skillet. Toss to coat.

Spoon the gnocchi and butter sauce into shallow bowls. Top with the freshly grated parmesan and serve.

{Chicken Tortellini Bake}

I had a hard time getting a pretty picture of this because let's face it, it doesn't look that pretty. But don't you worry it is delicious. My husband is not a big tortellini fan and he loved this, as did my kids. It was really simple, I just used a package of fresh Tortellini from Costco. You can also mix this up a little by adding different vegetables if you prefer.

16 ounces fresh cheese tortellini 
1 tablespoon olive oil 
2 boneless, skinless chicken breasts, cubed
3 green onions, finely chopped
2 tablespoons flour
1 cup chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream 
8 oz (2 cups) shredded cheese

Directions
Preheat oven to 350 degrees.  Spray a 9X13 pan with cooking spray.In a  large non-stick skillet, heat oil over medium heat. Brown the chicken for 1-2 minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over chicken mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened. Stir in uncooked tortellini. Pour chicken and tortellini mixture into the prepared pan.  Sprinkle with cheese.  Bake covered with foil  for 30 minutes, uncover and bake for an additional 15 minutes or until bubbly and golden brown around the edges.




Recipe Source: Let's Dish

{Creamy Chicken Marsala Pasta}

This is the second time I have cooked with Marsala, I love the flavor it gives to any pasta dish. I love all types of pasta and this has just become one of my favorites!

3 large boneless, skinless chicken breast, cut into bite sized pieces
1-10oz package mushrooms, sliced
1 small onion, chopped
4 Tbs olive oil
4 cloves garlic, minced
3/4 cup marsala wine
1/2 cup chicken broth
1/4 cup half and half (or heavy cream)
1 pound penne pasta
1/2 cup grated parmesan plus more for serving
salt and pepper to taste
fresh basil, finely chopped

Season the chicken with salt and pepper. cook the chicken in a large skillet with 2 Tbs olive oil. Transfer to plate when done.

Boil the water and cook pasta until al dente.

While the water is boiling add another 2 Tbs olive oil to the pan, add the garlic, mushrooms and onions. Cook for 10-15 minutes. Put the cooked chicken back in the skillet. Add the Marsala, chicken broth, and half and half. Bring to a boil then lower to a simmer. Cook until the sauce has thickened. About 5 minutes.

Drain pasta and reserve 1/2 cup of the pasta water. Add the pasta to the skillet and add in 1/2 cup parmesan and chopped basil. Cook until the pasta has absorbed some of the sauce. Add in reserved cooking water if needed.

Season with salt and pepper and garnish with more cheese and chopped basil.



Recipe Source: The Cutting Edge of Ordinary

{Springy Veggies & Shells}

This was a very pretty and yummy dish. Lots of veggies which my kids actually ate pretty good with the cheese and the pasta with it. It was really simple to throw together too.

16 oz box medium shell pasta
1 pound asparagus, cut into 1 1/2 in pieces
1/2 pound broccoli, cut into small florets
1/2 pound zucchini, diced
3 whole green onions, sliced
4-5 cloves garlic, minced
4 Tbs butter
2 Tbs olive oil
20 oz ricotta cheese
1/2 tsp salt
2 eggs
1 1/2 cup freshly grated parmesan cheese
extra olive oil for drizzling

Preheat oven to 350 degrees.

Cook pasta until extremely al dente—with still quite a bit of bite.

Melt butter with the olive oil over medium-low to medium heat, then add in the garlic. Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt.

Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, still together then turn off the heat. Set aside.

In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.

Assembly:

Butter a 9×13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then ½ of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.

Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Adapted from: Ree Drummond (Tasty Kitchen)

{Spaghetti Sauce}

This sauce is really really good. The key is to let it simmer on the stove for at least an hour. I let mine simmer for almost 3 hours and it was perfect! This recipe makes a lot so it is great to freeze half the batch and easily heat it up another day for a delicious and quick meal.

3 tablespoons olive oil
2 cups onion, chopped and divided
1 red pepper, coarsely chopped
2 pounds hamburger
5 cloves garlic, finely chopped
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
1 6-oz can tomato paste
2 14-oz. can Italian-style diced tomatoes
2 28-oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
1 tablespoons balsamic vinegar

Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add spices and cook for 1 minute, stirring until combined. Add tomatoes, tomato paste, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.

*Adapted from Mel's Kitchen Cafe