Posts Tagged pasta
Pasta Alfredo with Proscuitto, Peas, and Caramelized Onion
Posted by JasonQ in Main Dishes on February 24th, 2010
This is a slight modification to a dinner I had recently at Biaggis. Enjoy!
- 1 lb box pasta
- 3 Tbsp olive oil
- 1 yellow onion, chopped
- 3-4 cloves garlic, minced
- 1 cup heavy cream
- 4 oz proscuitto
- 1 cup cooked peas
- 1/2 cup grated parmesan and/or romano cheese
- Salt and pepper to taste
Cook pasta according to directions on box. Heat olive oil in large skillet over medium high heat. Add onions and small amount of salt. Caramelize onions to desired color. Add proscuitto and garlic. Cook for about 2 minutes. Add heavy cream and peas. Cook for another 2 minutes. Add cheese and allow to melt. Add salt and pepper to taste. Mix pasta and sauce. Serve immediately.
Farfalle Alfredo
Posted by JasonQ in Chicken/Poultry, Main Dishes on February 4th, 2010
I went to Biaggi’s this past Sunday for dinner, and this is what I had. Seems to be the same recipe they use.
- 1/8 cup prosciutto or bacon, cut into 1/2-inch pieces
- 1/8 cup diced red onion
- 1/4 cup sliced grilled chicken or sliced baked chicken
- 1/8 cup diced roasted red pepper
- 1/4 cup chicken stock
- 1/2 cup alfredo sauce
- 1/8 cup frozen peas
- 1 1/2 cups cooked farfalle pasta or pasta, of your choice cooked al dente
- 2 tablespoons fresh-grated parmesan cheese (use a 50/50 blend of Parmesan & Romano cheese if possible)
- 2 tablespoons fresh-grated asiago cheese
Fry Prosciutto or bacon in a large skillet for 1-2 minutes; add onions to skillet and continue cooking until Prosciutto is browned; drain any excess fat; add chicken and red peppers to skillet; add chicken stock and deglaze the skillet; add alfredo sauce and gently bring to a boil; add peas.
Meanwhile, refresh the pasta by placing it into boiling water for 30-60 seconds; drain pasta then add it to the skillet; increase heat to high and toss contents of skillet for 20-30 seconds; remove from heat and add cheeses; toss to distribute evenly; serve.
Pasta Salad with Blue Cheese, Cranberries, and Walnuts
Posted by JasonQ in Main Dishes, Side Dishes on September 1st, 2009
This is a recipe I’ve been working on for a bit. I just made it this way, and it’s pretty good. Could use some kind of greens or vegetables I think. It doesn’t look pretty enough.
- 1 lb pkg Cavatappi pasta
- 1 cup walnuts, toasted
- 1 5 oz pkg Rosenborg Crumbled Danish Blue Cheese with Cranberries (may use 5 oz Gorgonzola and 1/4 cup dried cranberries for a milder, sweeter flavor)
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Cook pasta according to package directions. Allow to cool.
Saute onion and garlic until tender. Add 1/4 cup olive oil to onion and garlic mixture. Allow to cool.
Mix cooked pasta and onion garlic mixture together. Add toasted walnuts and blue cheese to pasta. Add salt and pepper to taste.
Serve cold. Best if refrigerated overnight.
Rotini with Sun Dried Tomatoes, Walnuts, Basil and Parmesan Cheese
Posted by JasonQ in Main Dishes on July 24th, 2009
Another recipe contributed by Amber Coomes.
- 1 box Rotini
- 1 cup Walnuts, chopped
- 1/2 cup Sun-Dried Tomatoes in oil and herbs, thinly sliced
- 2 cloves Garlic, crushed
- 1/4 cup Extra Virgin Olive Oil
- 2 cups Broccoli florets, fresh or defrosted
- 1 cup Parmesan Cheese, freshly grated
- 1/2 cup fresh Basil, cut into thin strips
- Salt and Pepper, to taste
Cook pasta according to package directions. Meanwhile, saute walnuts in a small skillet for 1-2 minutes until slightly brown. Place in large salad bowl. Add sun-dried tomatoes, including some oil from tomatoes, garlic and olive oil. Add broccoli florets into boiling water with pasta for last 3 minutes. Drain, add pasta and broccoli to salad bowl. Add parmesan cheese and basil. Season with salt and pepper. Mix well and serve.
Penne Macaroni with Peppers and Grilled Chicken
Posted by JasonQ in Chicken/Poultry, Main Dishes on July 11th, 2009
This is another recipe contributed by Amber Coomes.
- 1/3 cup extra virgin olive oil
- 1 cup sweet onions, diced
- 4 cloves fresh garlic, minced
- 1 oz fresh basil, chopped
- 1 cup chicken, grilled and sliced into strips
- 1 cup roasted red peppers, diced
- 1/2 cup chicken broth
- 1/4 cup parmesan cheese
- salt and cracked black pepper to taste
Cook the penne according to package directions.
Heat olive oil in a large skillet on medium heat. Add onions and garlic. Cook until onions are transparent.
Add basil, chicken and red peppers.
Cook 2 more minutes.
Add chicken broth and hot penne to skillet and toss together until all the ingredients are evenly distributed.
Sprinkle with parmesan cheese and season with salt and pepper as needed.
Serve immediately.
Pasta Salad with Fresh Pear, Gorgonzola, & Walnuts
Posted by JasonQ in Main Dishes, Side Dishes on June 22nd, 2009
This is another recipe contributed by Amber Coomes that looks great! I plan on trying this later this week.
- 1 1-pound package small shell pasta
- 1 cup walnut pieces
- 2-3 ripe pears
- 8 ounces gorgonzola cheese, crumbled
- 1 1/2 cups frozen pearl onions, thawed
- 2 cups arugula leaves, washed
- 1 Tbs fresh rosemary, minced
- 2 small cloves garlic, minced
- 1/3 cup red wine vinegar
- 2/3 cup + 2 Tbs extra virgin olive oil
- 1 tsp honey
- 1 tsp crushed red pepper flakes
- 1 tsp ground mustard
- 1 tsp ground black pepper
- 2 tsp salt
Preheat the oven to 325F. Place the walnuts on a pan and toast in the oven until lightly browned, for about ten minutes. Bring 4 quarts of salted water to a boil. Add the pasta and cook until al dente, or for 8 to 10 minutes. Drain but do not rinse, move to a large bowl and toss with the 2 Tbs of olive oil. Reserve and allow to cool slightly. Add the walnuts, pears, gorgonzola, pearl onions and arugula. In a small bowl, mix the remaining ingredients for the dressing, pour over the pasta and lightly toss. Allow the flavors to develop for at least 15 minutes before serving.
Serves 6
Linguine with Bacon, Baby Spinach, and Sage
Posted by JasonQ in Main Dishes on June 18th, 2009
This recipe was submitted by Amber Coomes. I have yet to try it, but it looks delicious!
- 1 pkg (13.25oz) Linguine
- 1/4 lb Bacon, diced
- 1 Onion, finely diced
- 1 1/3 cups Chicken Stock
- 3 Tbsp chopped fresh sage leaves
- 1/2 lb Baby Spinach Leaves
- Salt and Pepper to taste
- Grated Parmesan Cheese
Cook pasta according to package directions. In large skillet over medium heat, cook bacon 4-5 minutes or until desired crispness. Add onion and saute 5-6 minutes or until onion is tender. Stir in chicken stock and sage; simmer 1-2 minutes. Add spinace and cook until spinach just wilts. Salt and pepper to taste. Toss linguine with sauce and serve sprinkled with parmesan cheese.
Makes 4 servings.
Stuffed Manicotti
Posted by JasonQ in Main Dishes on June 14th, 2009
Manicotti has been a favorite of mine for years. Enjoy this recipe that I use.
- 1 lb. Ricotta Cheese
- 1 1/2 lbs. Mozzarella Cheese (grated), divided
- 1/4 cup Romano Cheese (grated)
- Salt and Pepper
- 1/4 cup Provolone Cheese (grated)
- Parsley (chopped)
- 3 Eggs
- 2-3 cups Tomato Sauce
Combine all ingredients together, except tomato sauce. Mix well. (Use 1 lb. mozzarella cheese)
Spread some tomato sauce on the bottom of a baking pan. Stuff manicotti shells and place in pan. Spread more tomoato sauce in between each layer and on the top, followed by 1/2 lb. of just mozzarella cheese.
Bake at 350 degrees F for 45 min. Then, broil for 2-3 minutes to brown top.