Avocado Pasta

More pasta recipes... this must mean that I need to plan a trip to Italy ASAP! I have been hearing about using avocado to help form a sauce in summer pastas and wanted to try it. Below is a great recipe for these warm summer nights keeping it healthy with whole grain pasta and lots of veggies. This recipe was for 2 people so just adjust as needed. Also there aren't any measurements for the veggies... just throw in as much as you want!

Ingredients:
2 servings of whole wheat pasta
1 avocado chopped
Chopped broccoli
Fresh baby spinach
Goat cheese crumbles

Quick sate of broccoli with olive oil, salt and pepper. Cook pasta. Put broccoli, spinach and avocado in a bowl. Add pasta and goat cheese, let melt and mix together. Enjoy!

 

Quick & Easy Pasta with Homemade Sauce

This is my go-to pasta recipe, especially when it's a weeknight and I don't have time after work to cook up a storm :). I really like to make my own pasta sauces so that I know exactly what ingredients are in it and how much of everything. With jarred sauce you risk high levels or sodium, sugar, etc. The sauce below is so easy that you can pretty much cook it up as quickly as you would warm up a jar of sauce.
There's not right or wrong on ingredients and measurements here, it's really more of a method that consists of the below. The other great thing is that you just use whatever vegetables and protein you already have in your refrigerator and want to use up and don't have to worry about making a stop at the store for fancy ingredients.

The Method:

• Sauce
•  Tomatoes, chopped (2-3 per person)
• Garlic, chopped (for four servings I would use 2-3 cloves)
• Olive oil 
• Vegetables, chopped
• Anything you have on hand and want to use up
• Spinach or a leafy green 
• Protein (optional)
• Shrimp, chicken, Italian sausage, fish, etc. 
• Whole Grain Pasta (follow the recommended servings on the package)

Directions:

Get your pasta water boiling and pasta cooking at about the same time you start the sauce below... this will all happen quickly!

Heat (at about medium-low heat) a layer of olive oil (enough to cover the pan) in a skillet. Once the oil has heated add the chopped garlic. The idea here is to just brown it slightly; watch this carefully to make sure it doesn't burn (which can happen fast and you will smell it!). Once the garlic browns, add all of the chopped tomatoes and stir. This will now start to simmer, add salt and pepper to season. And there you have your sauce!

Next add in your chopped vegetables and let those become tender with the tomato sauce. Lastly add in your protein. If you're adding something like chicken or sausage I would cook those separately, perhaps on the grill or grill pan. If you’re adding in raw shrimp, that could cook in the sauce.

The amount of simmering is up to you. If you want a chunky tomato sauce then you won't cook for very long. If you want a brothier sauce then you can add wine or stock to make it more of a "soup". There’s no wrong way to do it!

Lastly, play around with seasonings. If you like spice go ahead and add in red pepper flakes. The great thing about this sauce/dish is you can edit it and change it up however you like!

When your sauce is ready and pasta is al dente, transfer the pasta (no water) to the skillet and mix together. If you feel that the sauce is too thick then feel free to add some pasta water. The last step here is to throw in a few handfuls of spinach or other leafy green for a little more nutrition. Let that briefly wilt and you are good to go!

Serve with bread and Parmesan and enjoy!

Spicy Shrimp & Italian Sausage Pasta-Soup

I couldn't figure out what to name this because it is a mix between a pasta dish and a soup... so for now it's a pasta-soup :). This is one of my favorites to throw together for an evening that calls for pasta, red wine and great company. In fact I cooked this for my family as our Christmas night meal in the mountains this past holiday. This can be put together pretty quickly as it is a one dish meal which I just love. Pair with some crusty bread and you will be good to go!

Ingredients:
4 italian sausages (1 per person)
2 green bell peppers chopped
1 red onion chopped
1 small 8 oz. carton of mushrooms chopped
A couple handfuls of fresh baby spinach
3 cans of diced tomatoes
1 cup dry white wine
1 tsp red pepper flakes (add more to increase the spiciness)
1/2 box penne pasta (or any fun shape that you like!)
Fresh parmesan to top with
Shrimp - to make it easy on yourself to use already peeled and de-tailed shrimp. You can use either cooked or uncooked. As far as portions and sizes you can use however much you like or have on hand.

Directions:
Cook the Italian sausages .... on a skillet, grill, etc. will work. While that is happening saute the vegetables with a little olive oil, salt and pepper in a large skillet until tender. Also get water boiling for the pasta.

Start cooking the pasta. Meanwhile, add the cans (including the juice) of diced tomatoes, the wine and red pepper flakes to the skillet where the vegetables are cooking. Stir this all together and let simmer for about 10 minutes. Add the shrimp and italian sausage and continue to let simmer and cook together. Towards the end of everything add the spinach as it will wilt quickly.



Once the pasta is ready (I like to leave it al dente) add it to the skillet and stir it all together. That's it and you're ready to serve! I would recommend serving in bowls with crusty bread on the side.

Relaxed Dinner Party

I had some friends over last night for dinner and wanted to make something cozy and delicious, but not too complicated! For me this often times means pasta and red wine :) ... you can't go wrong with that combo.

For the pasta dish I tried out a recipe from Giada De Laurentiis, Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce. I followed the recipe pretty closely, but did make a few modifications (noted in the recipe below). Overall I really loved this recipe and think it was a hit with my guests! The great thing is that you can prep it beforehand and just pop it in the oven when you're ready. I served this with a simple spinach salad to lighten the meal up.

Recipe:
(Adapted from Giada De Laurentiis @ The Food Network)

• 1 (12-ounce) box jumbo pasta shells
• 3 tablespoons extra-virgin olive oil
• 1/2 large yellow onion, chopped (about 1 cup)
• 3 cloves garlic, chopped
• 1 pound ground turkey
• 1/2 teaspoon kosher salt, plus 1/2 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
• 1 (15-ounce) container ricotta cheese (I used low-fat)
  
• 3/4 cup grated Parmesan
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh basil leaves (I used dried basil)
  
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 cups grated mozzarella (about 5 ounces)
• 5 cups Arrabbiata Sauce, recipe follows

**Note, I added a package of frozen, thawed spinach to the turkey mixture

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts (and frozen spinach) and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped (I didn't have pancetta, but the sauce was still great)

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta (if you have it, otherwise just skip this step) and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups