Last night I made Mark's favorite dish... spaghetti. I make one batch of sauce and then split it 1/2 veggie and 1/2 Italian sausage. It is really good and almost as easy as opening a jar. For dessert I served Strawberry Whipped Sensation, very cool and refreshing on a warm spring night.
Vic's Spaghetti
olive oil - for pan
1 onion, diced
6 cloves of garlic, pressed or minced
18 oz mushrooms, sliced or chopped very thick
dried oregano (about 1 tsp)
fennel seed (about 1 tsp)
crushed red pepper flakes (to taste)
1/4 cup red wine
2 cans crushed tomatoes (28 oz)
1 can whole peeled tomatoes (28 oz), mushed up with your hands
salt, pepper, oregano, basil, to taste
green olives - about 1 1/2 cups
Saute the onion and garlic in olive oil until the onion becomes tender and translucent. Add the oregano and fennel, and crushed red pepper, cook for 1 more minutes. Add the mushrooms and saute until the juices have reduced to practically nothing. Add the red wine and saute until it has reduced to 2 TBS. Add the tomatoes. Taste, re season if necessary. (this is the point that i separate the sauce). Add the green olives. Cook another 10-15 minutes and it is ready to serve over spaghetti noodles.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Thursday, August 19, 2021
Vegetarian Pleasures
Over 20 years ago when I decided to delve into the vegetarian lifestyle the first cookbook I got was Vegetarian Pleasures by Jeanne Lemlin. It is a menu cookbook and is a great first cookbook for someone new into the vegetarian scene. I have several favorite dishes that I have made from that book. With tomatoes and basil being in the height of the season now, I opted to make a delicious summer pasta dish.
Pasta with Uncooked Tomato and Fresh Basil Sauce
1 lb ripe tomatoes, diced
4 cloves garlic, minced
1 cup fresh basil leaves, shredded
1/2 cup olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
fresh ground pepper to taste
10 oz whole wheat angel hair pasta
2/3 cup grated Parmesan cheese
Combine the tomatoes, garlic, basil, olive oil, red pepper flakes, salt and pepper. Toss well. Let marinate at room temperature for at least 2 hours.
Cook the pasta until al dente and drain very well in a colander and return to the pot.
Toss the pasta with the Parmesan cheese. Pour on the sauce. Toss well and serve immediately.
Pasta with Uncooked Tomato and Fresh Basil Sauce
1 lb ripe tomatoes, diced
4 cloves garlic, minced
1 cup fresh basil leaves, shredded
1/2 cup olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
fresh ground pepper to taste
10 oz whole wheat angel hair pasta
2/3 cup grated Parmesan cheese
Combine the tomatoes, garlic, basil, olive oil, red pepper flakes, salt and pepper. Toss well. Let marinate at room temperature for at least 2 hours.
Cook the pasta until al dente and drain very well in a colander and return to the pot.
Toss the pasta with the Parmesan cheese. Pour on the sauce. Toss well and serve immediately.
Collaboration is Great!
Last night I made two simple and delicious dishes. My sister-in-law and I collaborated on both of these on a recent visit. The roasted vegetables have become a staple... the pasta salad is just fabulous.
Roasted Vegetables
Several cups of chopped veggies (I used zucchini, portabello mushrooms, red onion, new potatoes (steamed in the microwave for 5 minutes), and red pepper)
Bottled salad dressing - vinaigrette style (last night I used Asian style vinaigrette, have used sun-dried tomato and balsamic in the past)
Place veggies in a baking dish and coat with vinaigrette and bake at 350 for 30 minutes.
Awesome Pasta Salad IV
8 oz whole grain rotini pasta - cooked and drained
1 jar artichoke and capers bread dip (from the Bread Dip Co.)*
1 red pepper, chopped
3 green onions, slivered
1/2 cup feta cheese
4-5 sun dried tomatoes (packed in oil), rinsed and chopped
Combine above and season to taste with salt and pepper
*could use 1 can artichoke hearts (chopped very small), 2 TBS capers, 1/4 cup olive oil, 2 TBS lemon juice, 1 clove garlic (minced) and 1 tsp dried oregano
Roasted Vegetables
Several cups of chopped veggies (I used zucchini, portabello mushrooms, red onion, new potatoes (steamed in the microwave for 5 minutes), and red pepper)
Bottled salad dressing - vinaigrette style (last night I used Asian style vinaigrette, have used sun-dried tomato and balsamic in the past)
Place veggies in a baking dish and coat with vinaigrette and bake at 350 for 30 minutes.
Awesome Pasta Salad IV
8 oz whole grain rotini pasta - cooked and drained
1 jar artichoke and capers bread dip (from the Bread Dip Co.)*
1 red pepper, chopped
3 green onions, slivered
1/2 cup feta cheese
4-5 sun dried tomatoes (packed in oil), rinsed and chopped
Combine above and season to taste with salt and pepper
*could use 1 can artichoke hearts (chopped very small), 2 TBS capers, 1/4 cup olive oil, 2 TBS lemon juice, 1 clove garlic (minced) and 1 tsp dried oregano
Another Awesome Salad
For Mark's birthday we cooked out. On my way home from work I dreamed up this salad. It was quite good!
Awesome Pasta Salad VI
8 oz whole wheat corkscrew pasta, cooked and drained
1 cup asparagus, cut into 1" pieces and steamed
2 cups fresh spinach, chopped if the pieces are large
1/4 cup red onion, quartered and thinly sliced
1/2 cup grape tomatoes
12 oz mushrooms, sliced
Asian vinaigrette
Combine all ingredients and enjoy!
Awesome Pasta Salad VI
8 oz whole wheat corkscrew pasta, cooked and drained
1 cup asparagus, cut into 1" pieces and steamed
2 cups fresh spinach, chopped if the pieces are large
1/4 cup red onion, quartered and thinly sliced
1/2 cup grape tomatoes
12 oz mushrooms, sliced
Asian vinaigrette
Combine all ingredients and enjoy!
Just Lasagna
Some people get a little nervous and jerky when they think about a meal without meat. My husband is one of them. He will offer to cook or take me out to eat when he knows the meal of the day is one without meat. One dish he especially enjoys is vegetarian lasagna, although getting him to be excited about eating it ahead of time is a chore, but once he tastes it he goes back for seconds. We have just decided that I should call it lasagna.
Lazy Lasagna
1 box no-cook lasagna noodles
4 cups shredded mozzerella cheese
Sauce
1.5 cans hunts traditional spaghetti sauce
1 bag morningstar crumbles
1 onion, chopped
3 cloves garlic, minced
1 1/2 tsp fennel sead
1/4 tsp red pepper flakes
2 tsp dried oregano
2 tsp dried basil
Ricotta filling
2 cups ricotta cheese
1/2 cup parmesan cheese
1 egg
1 tsp dried oregano
fresh cracked pepper
To make the sauce - saute the onions and garlic in olive oil until tender, add the spices and cook until fragrant. Remove from heat. Add 1.5 cans of sauce and the crumbles.
To make the ricotta filling - wisk the egg and add to the other ingredients, stir to combine.
To assemble - in a 9x13 pan, sprayed with cooking spray put enough of the remaining canned sauce (plain) in the pan to cover the bottom. Add 3 of the lasagne noodles, then the sauce top with the ricotta filling then a layer of mozzerella. Repeat the layers 3 times and top with noodles, then sauce.
Cook, tented with foil at 350 for 45 minutes. Add a layer of mozzerella and cook for 15 more minutes. Remove from oven and let sit for 15 minutes before cutting.
Lazy Lasagna
1 box no-cook lasagna noodles
4 cups shredded mozzerella cheese
Sauce
1.5 cans hunts traditional spaghetti sauce
1 bag morningstar crumbles
1 onion, chopped
3 cloves garlic, minced
1 1/2 tsp fennel sead
1/4 tsp red pepper flakes
2 tsp dried oregano
2 tsp dried basil
Ricotta filling
2 cups ricotta cheese
1/2 cup parmesan cheese
1 egg
1 tsp dried oregano
fresh cracked pepper
To make the sauce - saute the onions and garlic in olive oil until tender, add the spices and cook until fragrant. Remove from heat. Add 1.5 cans of sauce and the crumbles.
To make the ricotta filling - wisk the egg and add to the other ingredients, stir to combine.
To assemble - in a 9x13 pan, sprayed with cooking spray put enough of the remaining canned sauce (plain) in the pan to cover the bottom. Add 3 of the lasagne noodles, then the sauce top with the ricotta filling then a layer of mozzerella. Repeat the layers 3 times and top with noodles, then sauce.
Cook, tented with foil at 350 for 45 minutes. Add a layer of mozzerella and cook for 15 more minutes. Remove from oven and let sit for 15 minutes before cutting.
Southwestern Pesto
I love pasta and I enjoy finding different sauces to serve with it. This is a twist on traditional pesto. You can make it as spicy or mild as you want by switching up the heat of the salsa.
Southwestern Pesto
2 cups spinach
1 cup salsa
1/2 cup pecans
3/4 cup Parmesan cheese
1/3 cup oil
3 garlic cloves
Process in food processor until comes to a pesto-like consistency. Toss with hot pasta.
Southwestern Pesto
2 cups spinach
1 cup salsa
1/2 cup pecans
3/4 cup Parmesan cheese
1/3 cup oil
3 garlic cloves
Process in food processor until comes to a pesto-like consistency. Toss with hot pasta.
Simple... Easy... Pasta... Yum
Lately, I've been craving nothing but pasta. I simply love pasta. I usually make it with a load of veggies, so that I can cut the amount of pasta that I eat in half. Sometimes dinner is a challenge with working a full time job and trying to make it into the gym after work. I came up with this quick and easy gem the other night.
Pasta with mushrooms
8 oz bowtie pasta, cooked and drained
olive oil for pan
1/2 onion, sliced
4 cloves garlic, minced
1/4 tsp dried oregano
1/4 tsp dried basil
1/8 tsp red pepper flakes
8 oz mushrooms sliced thick1/4 cup white wine
Coat a skillet with olive oil and add the onion and garlic. Saute until tender. Add oregano, basil and red pepper flake, saute until fragrant. Add the mushrooms and cook until they release their juices. Add the wine and cook until liquid is reduced by half. Add the bowtie pasta and toss. Serve immediately. Add Parmesan or Asiago cheese to taste.
Pasta with mushrooms
8 oz bowtie pasta, cooked and drained
olive oil for pan
1/2 onion, sliced
4 cloves garlic, minced
1/4 tsp dried oregano
1/4 tsp dried basil
1/8 tsp red pepper flakes
8 oz mushrooms sliced thick1/4 cup white wine
Coat a skillet with olive oil and add the onion and garlic. Saute until tender. Add oregano, basil and red pepper flake, saute until fragrant. Add the mushrooms and cook until they release their juices. Add the wine and cook until liquid is reduced by half. Add the bowtie pasta and toss. Serve immediately. Add Parmesan or Asiago cheese to taste.
Happy 4th of July!
We are celebrating with yet another "garage party". Mark is smoking chicken and I made another pasta salad that is just to die for!
Awesome Pasta Salad VII
8 oz whole wheat rotini pasta
2 cups shredded spinach
1 cup mandarin orange sections, drained
1/2 cup red onion, thinly sliced
4 oz mushrooms, sliced
Asian vinaigrette dressing, enough to coat
Combine ingredients and enjoy!
We are celebrating with yet another "garage party". Mark is smoking chicken and I made another pasta salad that is just to die for!
Awesome Pasta Salad VII
8 oz whole wheat rotini pasta
2 cups shredded spinach
1 cup mandarin orange sections, drained
1/2 cup red onion, thinly sliced
4 oz mushrooms, sliced
Asian vinaigrette dressing, enough to coat
Combine ingredients and enjoy!
Grilled Veggie Salad
Tonight we had some friends over for bbq dinner in the garage. I created another one of my famous pasta salads.
8 oz bowtie pasta, cooked and drained
Kraft Zesty Italian Dressing, enough to coat
Awesome Pasta Salad VI
2 cups grilled vegetables - chopped (I used zucchini, red pepper, yellow onions and portabello mushrooms)8 oz bowtie pasta, cooked and drained
Kraft Zesty Italian Dressing, enough to coat
Heavenly Pasta
There's a pasta dish at Jason's Deli that I just love. I was craving it the other night and decided to try to recreate it at home. It turned out great!
Veggie Pasta
1 TBS olive oil
1/2 red onion, halved and sliced thin
4 cloves garlic, minced
2 portabello mushrooms, halved and sliced 1/2" thick
1/2 cup dry white wine
6 sun dried tomatoes (not packed in oil), cut into slivers
14 oz can artichoke hearts (packed in water), quartered
8 oz bow tie pasta, cooked and drained
2 cups spinach
Heat olive oil in pan and saute onion and garlic until just tender. Add mushrooms, sun dried tomatoes and wine and cook until wine is reduced to half. Add the artichoke hearts and cook until they are warm throughout. Add the pasta and the spinach and toss until the spinach is wilted. Remove from heat and serve with shredded asiago cheese.
Veggie Pasta
1 TBS olive oil
1/2 red onion, halved and sliced thin
4 cloves garlic, minced
2 portabello mushrooms, halved and sliced 1/2" thick
1/2 cup dry white wine
6 sun dried tomatoes (not packed in oil), cut into slivers
14 oz can artichoke hearts (packed in water), quartered
8 oz bow tie pasta, cooked and drained
2 cups spinach
Heat olive oil in pan and saute onion and garlic until just tender. Add mushrooms, sun dried tomatoes and wine and cook until wine is reduced to half. Add the artichoke hearts and cook until they are warm throughout. Add the pasta and the spinach and toss until the spinach is wilted. Remove from heat and serve with shredded asiago cheese.
Thursday, June 9, 2016
Pasta Salad
We often bar-b-que and have friends over... since I don't partake in the meat, my main contribution is the side dishes. I am known for my pasta salad creations. This is one I created recently when our friends Kai and Renee came over... it got rave reviews!
Awesome Pasta Salad V
8 oz baby bowties, cooked, drained
1/2 cup shredded mozzerella
1 cup broccoli florettes
1 red pepper, diced
6 sun dried tomatoes (not packed in oil), julianned
6oz jar marinated artichoke hearts, drained and patted dry
1/4 red onion, thinly sliced
1/4 cup pesto
Combine all ingredients and enjoy!
Awesome Pasta Salad V
8 oz baby bowties, cooked, drained
1/2 cup shredded mozzerella
1 cup broccoli florettes
1 red pepper, diced
6 sun dried tomatoes (not packed in oil), julianned
6oz jar marinated artichoke hearts, drained and patted dry
1/4 red onion, thinly sliced
1/4 cup pesto
Combine all ingredients and enjoy!
Yet... another great pasta salad
For our first dinner in our new house, we went to the local fish market and picked up dinner. Mark smoked some grouper, flounder and colossal shrimp. A friend brought coleslaw and I made this fabulous pasta salad.
Greek Pasta Salad
8 oz mini bowtie pasta, cooked to al dente and drained
12 kalamata olives, roughly chopped
1 can artichoke hearts in water, drained and cut into quarters
1 roasted red bell pepper, coarsely chopped
1/4 cup sun dried tomatoes, julienned
4 oz feta cheese, crumbled
1 cup balsamic vinegarette dressing
1 tsp fresh minced garlic
2 tsp greek seasoning
Combine all ingredients and enjoy!
Greek Pasta Salad
8 oz mini bowtie pasta, cooked to al dente and drained
12 kalamata olives, roughly chopped
1 can artichoke hearts in water, drained and cut into quarters
1 roasted red bell pepper, coarsely chopped
1/4 cup sun dried tomatoes, julienned
4 oz feta cheese, crumbled
1 cup balsamic vinegarette dressing
1 tsp fresh minced garlic
2 tsp greek seasoning
Combine all ingredients and enjoy!
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