Autumn Comfort Pasta

 

*Adapted from Julia's Album.

PREP: 1 hour

SERVES: 4

INGREDIENTS:

2 cups butternut squash, peeled, seeded, and cubed
3 Tbsp olive oil, divided
salt & pepper
1/2-lb sausage, crumbled, without casings (I used 1/2 pkg of Jimmy Dean breakfast sausage)
4 cloves garlic, minced
6 oz chopped spinach (3/4 cup frozen or 2 cups fresh)
1 cup heavy cream
1/3 cup Parmesan cheese, shredded
1/4 tsp salt
8 oz farfalle (bow tie pasta)

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. In a large bowl, toss cubed butternut squash with 1 Tbsp olive oil, salt, and pepper.

3. Spread the squash on a large, parchment paper-lined baking sheet in one layer, without overcrowding.

4. Roast in the preheated oven at 400 F for 30 minutes or until crisp tender and beginning to brown. Remove from oven.

5. While the squash is roasting, cook the pasta until al dente.

6. Cook the sausage in a skillet with 1 Tbsp of olive oil until brown and crumbly. (Note--I like to use the other 1/2-lb of sausage in a breakfast casserole or frittata.)

7. In a separate, large skillet, heat 1 Tbsp of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5-7 minutes until spinach starts to wilt (if cooked from fresh).

8. Add heavy cream. Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely.) Add shredded Parmesan cheese. Keep stirring the sauce with the cheese on low to medium boil (simmer) until the cheese melts. Remove from heat.

9. Add pasta, sausage, and butternut squash to the creamy spinach sauce. Salt to taste.

Tuscan Garlic Chicken Pasta

*Adapted from Tuscan Garlic Chicken on Mel's Kitchen Cafe.

Serves: 4
Prep: 45 minutes

INGREDIENTS
1/2 cup all-purpose flour
1 1/2 tsp salt
1 tsp pepper
1 tsp dried basil
1 tsp dried oregano
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breasts, halved into cutlets
5 Tbsp olive oil, divided

1 pound pasta (fettuccini, farfalle, or penne)
1 Tbsp finely minced garlic (about 4-5 cloves)
1/2 cup chicken broth
1 cup heavy cream
2 Tbsp cornstarch
1 cup milk
can diced tomatoes, drained
6 oz fresh spinach, chopped
salt & pepper, to taste
freshly grated Parmesan cheese

DIRECTIONS
1. Preheat oven to 350 degrees. In a shallow dish, combine the flour, salt, pepper, basil, oregano, and Parmesan. Dip each chicken piece in the flour mixture until both sides are well coated. Reserve flour mixture.
2. In a large nonstick skillet, heat 3 Tbsp of the olive oil over medium high heat until the oil is hot and shimmering. Place the chicken breasts in the pan, working in batches if needed. Cook for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through.
3. Remove chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

4. While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 Tbsp olive oil. When the oil is hot, add the garlic, sautéing for 2-3 minutes.
5. In a small liquid measure, whisk together the cornstarch and cream.
6. To the skillet, add in 2 Tbsp of the flour mixture and stir constantly with a wooden spoon for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes.
7. Add the cream mixture and milk to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until sauce is thickened.
8. Add the spinach and tomatoes and cook 2-4 minutes or until spinach is wilted. Salt and pepper to taste.
9. Plate pasta with chicken and sauce. Top with freshly grated Parmesan cheese.

Raw Tomato & Green Bean Pasta

*Adapted from Martha Stewart Living.

Serves: 6 (as entree servings; serves at least 8 as a side dish)
Prep: 25 minutes

INGREDIENTS
salt & pepper
3/4 lb. orecchiette (or other small pasta)
1 lb. green beans, trimmed and cut into 1-inch pieces
1 lb. beefsteak tomatoes, diced medium (I used 1 1/2 very large tomatoes.)
1 small garlic clove, mashed to paste (I chose to mince the garlic because it didn't break up well enough.)
1/4 cup olive oil
1 Tbsp red-wine vinegar
1 cup crumbled feta cheese (4 oz.)
1/2 cup fresh dill or mint (I recommend the mint.)

DIRECTIONS
1. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions, then add beans and cook until bright green and just tender. Drain and return to pot, removing from heat.
2. Meanwhile, in a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper.
3. Add pasta, beans, and half the feta and herbs; toss to combine and season. Serve warm or at room temperature. Sprinkle with remaining feta and herbs.

Optional: serve with shredded rotisserie chicken mixed-in or grilled chicken breasts on the side.

*Notes for myself: Use half the amount of garlic and no mint if serving to the kids. Additionally, this recipe could easily be halved.

Melissa's Mediterranean Orzo Salad

Serves: 4

INGREDIENTS
1 cup uncooked orzo pasta
2 cups baby spinach, chopped
1/2 cup oil-packed sun-dried tomato halves, chopped
3 Tbsp red onion, chopped
3 Tbsp pitted kalamata olives, chopped
1/2 tsp freshly ground pepper
1/2 tsp salt
1 (6oz) jar marinated artichoke hearts, coarsely chopped (reserve marinade)
3/4 cup (3oz) feta cheese, crumbled and divided

DIRECTIONS

1. Cook orzo according to package directions omitting salt and oil. Rinse with cold water.
2. Combine orzo, spinach, sun-dried tomatoes, red onion, olives, pepper, and salt in a large bowl.
3. Add artichokes, reserved marinade, and ½ cup feta to the orzo mixture. Toss gently to coat.
4. Sprinkle each serving with remaining feta.

Stephanie's Rigatoni Barese

*From Cooking in Style the Costco Way, p.153

Prep: 30 minutes
Serves: 6

INGREDIENTS
2 Tbsp olive oil
1 lb. mild or hot Italian sausage
1 Tbsp minced garlic
salt & pepper to taste (about 1/4 tsp salt)
6 cups torn or coarsely chopped spinach
2 Tbsp chopped fresh basil
1 14.5 oz. can stewed tomatoes, coarsely chopped
16 oz. rigatoni pasta
Parmesan cheese, freshly shaved (choose one with a strong flavor)

DIRECTIONS
1. Cook rigatoni according to package.
2. Heat 1 Tbsp olive oil in large saute pan over medium heat. Remove casing from sausage and cook, stirring, until crumbled and lightly browned. Drain and set aside in a bowl.
3. Add remaining oil, garlic, salt, and pepper to the pan and cook until garlic just starts to brown.
4. Stir in spinach and basil, and cook until spinach just starts to wilt. Add tomatoes and simmer until spinach is cooked.
5. Add cooked sausage and rigatoni; stir to combine.
6. Garnish with Parmesan cheese.

Spinach and Ricotta-Stuffed Shells

* From Real Simple magazine, May 2010--found online here.

PREP: hands-on 20 minutes, total time 45 minutes

SERVES: 4

INGREDIENTS:

20 jumbo pasta shells (about half a 12-oz box)

1 24-oz jar marinara sauce

2 15-oz containers ricotta (I used one low fat and one part skim)

2 cups baby spinach, chopped (I used closer to 3 cups and could have used more)

1/2 cup grated Parmesan (2 oz)

Kosher salt and black pepper

1 cup grated mozzarella (4 oz)

DIRECTIONS:

1. Set an oven rack to the highest position and heat oven to 400 degrees. Cook the pasta according to the package directions; drain and run under cold water until cool. (The shells I made were too soft, so next time I'll cook them for 1-2 minutes less than recommended so they're more al dente.)

2. Spread the marinara sauce in the bottom of a large broilerproof baking dish. (I used a glass casserole dish.)

3. In a bowl, combine the ricotta, spinach, Parmesan, 1/2 tsp salt and 1/4 tsp pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the mozzarella and bake until the shells are heated through, 10-15 minutes.

4. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes.

Serving Suggestions: a leafy green salad

Salmon & Noodle Bowl

*Adapted from Better Homes and Gardens magazine, April 2008. There's a video showing how to make this recipe here.

PREP: 30 minutes
SERVES: 4

INGREDIENTS:
9-oz. pkg. refrigerated fettuccine pasta
olive oil
1 lb. skinless, boneless 1" thick salmon, cut into 2-4 pieces
salt and ground black pepper
6 cups packaged fresh baby spinach
1/2 cup bottled roasted red or yellow sweet peppers
1/2 cup reduced-calorie balsamic vinaigrette salad dressing

DIRECTIONS:
1. Prepare pasta according to package directions. Add a teaspoon of olive oil to the water to keep the noodles from sticking together.
2. Meanwhile, brush 1 tablespoon olive oil on salmon. Sprinkle with salt and pepper. Heat an extra-large skillet over medium heat; add salmon. Cook 8-12 minutes or until salmon flakes, turning once. Remove salmon and flake into bite-sized pieces (discarding scales if attached).
3. Add 1 tablespoon to the skillet along with spinach and sweet peppers. Cook and stir 1-2 minutes, until spinach is just wilted. Drain pasta; add to skillet. Add dressing and return salmon to the skillet; toss to coat. Season with salt and pepper. Divide among four bowls and serve.

ALTERNATIVE:
For Asian flavor, substitute wheat soba noodles instead of the fettuccine and hoisin sauce instead of the balsamic vinaigrette dressing.

Dani's Special Bowtie Pasta

PREP: 30 minutes
SERVES: 8

INGREDIENTS:
2 lb. lean ground turkey, beef, or Italian sausage (or a combo of any of these)
1-2 small zucchini squash, quartered and sliced
1-2 small yellow squash, quartered and sliced
1 jar original spaghetti sauce
1 jar vodka sauce (or 4-cheese alfredo sauce)
1 16-oz. pkg. bowtie pasta

*Consider adding some minced garlic, Italian seasoning, and salt for more flavor.

DIRECTIONS:
Prepare pasta according to directions on the package. Meanwhile brown turkey in a large skillet. When meat is browned, add squash and sauces. Simmer for 10 minutes or until squash is crisp-tender. Serve sauce over pasta.

Note: You could add other veggies, as desired, like diced carrots.


Here's Danielle's original recipe:

INGREDIENTS:
2-3 lbs ground lean ground beef (sometimes turkey)
1-2 jars regular spaghetti sauce
1 jar of 4 cheese alfredo sauce
1 zucchini
1 squash
2 bags of bowtie pasta
(Also…I put a smidge of water in each of the jars, shake them up and then add to the sauce to thin it out just a bit. This serves 12 if 3 lbs. meat is used.)

Easy Shrimp Pasta for Two

*Adapted from Kraft "Food & Family" magazine, winter 2008.

PREP: 30 minutes
SERVES: 2 (although could easily be multiplied to feed more)

INGREDIENTS:
2 Tbsp. balsamic vinaigrette dressing
1/2 lb. uncooked large shrimp, peeled, deveined
1 large tomato, diced
2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed
2 Tbsp. chopped fresh basil leaves, divided
4 oz. (1/4 of 1-lb. pkg.) fettuccine, uncooked
2 Tbsp. shredded Parmesan cheese

DIRECTIONS:
1. Pour dressing over shrimp in small bowl; cover. Refrigerate 20 minutes to marinate. Cook pasta directed on package. Meanwhile, heat large skillet on medium heat; add shrimp mixture. Cook 3 minutes or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.
2. Add tomatoes, cream cheese, and 1 Tbsp. of the basil to same skillet; cook and stir 3 minutes or until well blended*. Add shrimp; cook until heated through, stirring occasionally.
3. Drain pasta. Place on serving platter and top with shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.

*If you prefer it saucier, stir a small amount of milk into the shrimp mixture while heating. (I recommend adding about 1/8 - 1/4 cup of milk.)

Capellini Pomodoro

*This recipe is similar to the Capellini Pomodoro at Macaroni Grill.

INGREDIENTS:
12 oz. dry angel hair pasta, cooked
3 cloves garlic, minced
2 Tbsp. balsamic vinegar
2 lbs. fresh tomatoes, diced
1 handful of fresh basil leaves, sliced
1/3 cup olive oil
freshly grated Parmesan cheese
freshly ground pepper, to taste

DIRECTIONS:
Cook angel hair pasta according to package directions. White pasta is cooking, heat olive oil in sautee pan over medium-low heat and add garlic; cook until white. Add tomatoes, balsamic vinegar, and pepper, and heat through, stirring constantly, about 2-3 minutes. Tomatoes should not lose their shape. Remove from heat. Drain pasta and toss gently with tomato mixture in a large bowl. Grate in some fresh Paremsan cheese and toss again. Plate pastat, garnish with basil and more Paremesan.

Serve with grilled chicken breasts (like these) and a large Ceasar salad.

Healthy Ravioli Toss

From Cooking Light Magazine, March 2010.

Serves: 6 (serving size: 1 1/2 cups pasta mixture and about 2 teaspoons cheese)

INGREDIENTS:
2 (9-ounce) packages refrigerated whole-wheat four-cheese ravioli
2 cups (2-inch) cut green beans (about 1/2 pound)
1/2 cup thinly sliced sun-dried tomatoes, packed without oil (about 6)
2 tablespoons olive oil
2 tablespoons red wine vinegar
4 plum tomatoes, chopped (about 1 pound)
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

DIRECTIONS:
1. Prepare pasta according to package directions, omitting salt and oil. Add beans to pasta during last 5 minutes of cooking. Drain.
2. Combine sun-dried tomatoes and next 4 ingredients (through garlic) in a large bowl. Add pasta mixture, salt, and pepper; toss gently to combine. Top with cheese.

Vary the veggies you toss with the ravioli. Try a combo of bell peppers and sliced red onion, or tomatoes, garlic, and plenty of fresh herbs.

Easy Pasta with Sausage & Broccoli

*adapted from Real Simple, September 2009

PREP: 20 minutes
SERVES: 4

INGREDIENTS:
12 oz rigatoni (about 4 1/2 cups)
1 Tbsp olive oil
1 onion, sliced
6 oz fully cooked chicken (or turkey) sausage links, sliced
1 small head broccoli, cut into florets and stems sliced
1/4 cup grated Parmesan (1 oz)

DIRECTIONS:
1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the sausage, stirring until browned, about 3 minutes. Add the onion and broccoli, stirring often, for 3 minutes. Add 1 1/4 cups water and simmer, covered, until the broccoli is tender, 5 to 6 minutes.
3. Toss the pasta with the sausage mixture and any remaining liquid and the Parmesan.

Denise's Greek Pasta Creation

This was a last-minute attempt to use some veggies I got at the farmer's market, after our stomachs' had already begun to growl. Thankfully, it was a huge success--both in flavor and easiness.

Prep: 20 minutes
Serves: 4-6

INGREDIENTS:
3 zucchini
2 cups cut (in half) cherry tomatoes
1 small red onion, diced
2 tsp. minced garlic
1 container crumbled feta cheese
3 Tbsp. olive oil
2-3 cups frozen cooked shrimp
8-12 oz. wheat pasta (penne rigate or spiral)
1/2 tsp. oregano
salt & pepper to taste
*this would probably also go well with some black olives, although I didn't have any on hand

DIRECTIONS:
1. Start water to boil for pasta. While waiting for water to boil, chop vegetables and thaw shrimp under cold water. Cook pasta al dente according to directions.
2. In a large skillet, sautee zucchini, red onion, and garlic in 1 Tbsp. olive oil for 2 minutes. Add shrimp, tomatoes, oregano, salt, pepper, and the rest of the olive oil. Stir on medium heat for 3 minutes.
3. Drain pasta and toss into vegetables with feta cheese. Stir until cheese melts. Serve and enjoy!

Jim's Authentic Spaghetti Carbonara

Serves: 6

INGREDIENTS:
8 oz bag of spaghetti
half an onion, diced (about 1/2 cup)
2/3 lb. bacon, cut into 1/2-inch pieces
white wine
2 Tbsp. butter
1/2 cup Parmesan cheese
6 eggs
1 Tbsp. dried oregano

DIRECTIONS:
1. Cook pasta according to package.
2. Fry bacon and saute onion in a pan. Pour out half the grease and add in 1/4 stick of butter while bacon is almost cooked. When bacon is cooked, but not hard, add a 1/4 cup of wine and let it saute 5 minutes on low.
3. While bacon is cooking, scramble eggs in a large ceramic bowl (eventually the hot spaghetti will be put in this bowl and it will cook the egg.) Mix in the Parmesan thoroughly until it has a soupy consistency. Add oregano and mix.
4. Add 3 Tbsp. of white wine and simmer 2 more minutes. (There should be at least 1/4 cup grease/butter/wine mixture left to help coat the pasta.)
5. Pour bacon mixture and spaghetti into bowl of egg mixture. Stir gently until coated evenly. Salt to taste.

Serve while hot!

*By the way, I call this recipe "authentic" because my dad learned it from the mother of an Italian exchange student when he visited them in Italy.

Speedy Chicken Stir Fry

From kraftfoods.com.

Serves: 4
Prep: 25 minutes

INGREDIENTS:

8 oz. angel hair pasta (capellini), uncooked

2 cups small broccoli florets

1 lb. (or 3 large) boneless skinless chicken breasts, cut into thin strips

1/2 cup KRAFT Asian Toasted Sesame Dressing

2 Tbsp. soy sauce

1/4 tsp. each: ground ginger, garlic powder, crushed red pepper

1/3 cup chopped PLANTERS Dry Roasted Peanuts

DIRECTIONS:

COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.
MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.
DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle with the peanuts.

*Instead of broccoli, substitute whatever vegetables you have on hand, such as snow peas, sliced bell peppers, sliced carrots or chopped red onions, for the broccoli.

Erica's Italian Pasta Bake

Serves: 6

INGREDIENTS:
2 Tbsp. olive oil
12 oz. hot or mild Italian sausages (use turkey sausages for a healthier alternative)
3 sweet peppers (assorted colors)
1 large onion, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped
1 jar tomato-basil pasta sauce
1 can Italian-seasoned diced tomatoes
1 tsp. dried basil
1 tsp. dried oregano
12-16 oz. penne or other small tube-shaped pasta
1 1/2 cups grated Fontina or mozzarella cheese
1/3 cup freshly grated Romano or Parmesan cheese

DIRECTIONS:
1. Prick skins of sausages with a fork. In a Dutch oven or large saucepan, heat 1 Tbsp. of the oil over medium-high heat; cook sausages for 5 minutes or until browned on all sides. (Sausages will not be cooked through.) Remove from pan, cut into slices and reserve.
2. Add remaining oil to pan. Add peppers, onion, garlic, basil, and oregano; cook, stirring often, for 7 minutes or until softened.
3. Return sausage slices to pan along with jar of pasta sauce and canned tomatoes. Bring to a boil; reduce heat to medium-low; cover and simmer, stirring occasionally, for 20 minutes. Adjust seasoning with salt, if necessary.
4. Meanwhile, cook pasta in a large pot of boiling salted water until tender but firm. Drain well. Add the pasta to the sauce in Dutch oven (or layer/mix into a large baking dish) and stir gently to combine.
5. In a bowl combine Fontina and Romano cheese; sprinkle over the top of casserole. Bake uncovered, at 350 degrees for 30-35 minutes or until cheese is melted and lightly colored.

Gail's Cheesy Chicken Spaghetti

Note: This recipe makes double amount.

INGREDIENTS:
8 boneless chicken breasts, cooked and cut into bite-sized pieces
24 oz. spaghetti
10-oz. package frozen seasoning blend or seasoning vegetables (frozen chopped onion, bell pepper, celery, & parsley)
1 can cream of mushroom soup
1 can cream of celery soup
1 can diced Rotel tomatoes, drained
2 4.5-oz cans chopped green chilies (or only one can for milder spice)
2/3 of a 2-lb. box Velveeta cheese, melted
1 cup cheddar cheese
1/3 cup milk
salt to taste

DIRECTIONS:
Cook chicken in water until tender. Reserve the water and use it to cook the spaghetti and seasoning blend together. When the spaghetti is done, let it sit in the water (about 15 minutes) until most of the broth is absorbed.

Add chicken to spaghetti along with remaining ingredients. Toss gently until mixed. Spoon into 2 greased pans. Bake at 350 degrees for 30 minutes.

Note: This recipe freezes well.

Eryn's Strauganoff in Crock Pot

Serves: 10

INGREDIENTS:
3 lbs. round steak
2 cans cream of mushroom soup
2 cans beef broth
3 1/2 cups sour cream
3 large onions, chopped
2 garlic cloves, minced (or 2 tsp. garlic powder)
1/2 tsp. salt and pepper, to taste
2 packages of egg noodles, cooked

DIRECTIONS:
Mix all ingredients, except noodles, together in crock pot and cook all day, or for 8 hours. Serve on top of noodles.

Recommended: Serve with salad and garlic bread

Denise's Italian Pasta Bake

INGREDIENTS:
1 lb. package of uncooked rigatoni (or other tube-shaped pasta)
1 Tbsp. olive oil
20-oz. package of sweet turkey Italian sausage links
2 tsp. (split) dried Italian seasoning
1/8 tsp. black pepper
1 garlic clove, minced
dash of salt
2 zucchini squash, sliced
1 jar garlic-and-herb tomato/pasta sauce
1 can of garlic-and-herb diced tomatoes, not drained
1/2 cup grated asiago cheese
1/4 cup grated fresh Parmesan cheese
3/4 cup (split) shredded part-skim mozzarella cheese
2 Tbsp. fresh basil leaves, shredded/chopped

DIRECTIONS:
1. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add olive oil and sausage to pan ;cook until browned, stirring to crumble. Remove and set aside to keep warm.
2. Cook pasta according to package direcions. Drain and keep warm.
3. Saute zucchini squash in skillet for 2 minutes. Remove and slice pieces into quarters.
4. Return sausage to skillet. Add Italian seasoning, pepper, garlic, and salt to pan; saute 6 minutes. Stir in tomato sauce and diced tomatoes. Reduce heat, and simmer 5 minutes.
5. Spoon sauce mixture, pasta, and zucchini into a 9x13 baking dish. Stir in asiago and paresan cheese, 1/2 cup mozzarella, and fresh basil; toss gently until mixed throughout. Top with remaining mozzarella.
6. Bake at 350 degrees for 7 minutes on medium oven rack. Serves 10-12.

Note: This recipe freezes well; simply add a bit of water to dish before baking (with foil on top) for 3o-45 minutes from frozen.

*Thanks Laurel for the idea for this recipe!