Browsing Tag

pasta

Liz’s Beef Ragu

 

Weekends are perfect for those meals that take just a bit more time to prepare. This recipe is perfect for that. Not only does it make a ton (yay leftovers!) but it makes the house smell wonderful. I loved walking into the house and smelling the wine, sauce, veggies, and herbs. In the midst of getting all the ingredients together I realized I forgot the mushrooms. Luckily, thanks to my amazing garden, I have a ton of alternatives. I opted to use zucchini since those made an appearance in my garden first. It was a nice replacement for this version. I have made it previously with mushrooms and it’s perfection, but in a pinch any substitute will do, honestly. Even eggplant would be great. It’s also a great way to use those veggies sitting around. I always buy carrots and celery with the best intentions and then usually they go to waste. I REALLY need to be better about composting. Another great alternative to those about to expire veggies is making your own veggie broth. So good! This hearty meal also freezes well, so you can enjoy a nice weekend meal on a week night.

 

 

Ingredients

Instructions

  1. Heat oil in a heavy pot. Season the meat with salt and pepper, and sear on both sides. Remove from the pot and set aside. Add veggies to the pot a cook on medium heat, adding more oil if needed. Add the meat back into the pot along with the crushed tomato, diced tomatoes, beef broth, red wine, herbs, and Worcestershire. Stir all ingredients together and cook for about 3 hours or until the meat falls apart easily. Serve with pasta of your choice. Top with Parmesan cheese (obv!)

Notes

Creamy Corn Pasta With Basil

 

I feel like I’m back in business. I’m at least feeling better and I’m so excited to share this recipe with you. Like literally excited. It’s so good and so easy. It tastes like you are eating something that was super complicated to make, but could not be easier. It all comes together in the time it takes to boil the pasta. I first hear about this recipe from Clinton Kelly. Because I’m obsessed with The Chew and I love Clinton, I had to trust his suggestion to give this recipe a shot. It also makes great left overs. Like great in the sense that I brought my leftovers and a coworker smelled it and asked for the recipe and made it for dinner that night great. The best part about this healthier pasta dish is that although it says creamy, there is literally no cream in it. It’s a lighter dish that is so satisfying. I love the flavor with the torn basil, fresh lemon juice, extra Parmesan cheese (because you must have cheese). If you wanted to add some meat to this, I would suggest some crisp bacon or pancetta. I’m sure it would be absolutely lovely.

 

Ingredients

Instructions

  1. Bring a large pot of salted water to boil. Cooking the pasta according to the box instructions for al dente. Drain the pasta reserving 1/2 cup of the pasta water.
  2. Meanwhile, heat oil in a large pan over medium heat. Add the scallion whites and a pinch of salt. Cook until the scallions are soft, about 3 minutes. Add 1/4 cup of water and all but 1/4 cup of the corn. Heat the corn mixture until the corn is almost tender, about 3-5 minutes. Add some salt and pepper and then transfer the mixture to a blender. Puree until smooth adding some water to thin as needed. You want the mixture to be thick, yet pourable.
  3. In the same skillet, melt the butter over high heat. Add the reserved 1/4 cup of corn and cook until tender. It's ok if the butter browns at this point. Add the corn puree and cook for 30 seconds.
  4. Reduce the heat to medium and add in the pasta. Add half of the reserved pasta water tossing to coat. Cook for about 1 minutes and gradually add more pasta water as needed, if the mixture seems too thick. Stir in 1/4 cup scallion greens, the Parmesan cheese, basil, and salt and pepper to taste. Sprinkle with fresh lemon juice. Serve warm! Top with additional scallions, basil, and cheese as you would like.

Notes

This recipe is very slightly adapted from NYT cooking.

Spinach and Artichoke Lasagna Roll Ups

 

Friday! Glorious Friday! I have waited for you all week! I love Fridays, if you couldn’t tell. No more work (well office work) for the week AND I get to spend lots of time with my family. I try to savor every second of the weekend. One of the best things about the weekend is the opportunity to make some dinners that may be a bit elaborate for the work week. This would be the perfect weekend dish to try at home. This version of lasagna roll up is reminiscent of my all time favorite spinach and artichoke dip. What’s better, it’s in lasagna form. #winning In all seriousness, it’s super tasty and a great way to add some vegetables to your diet, without feeling like you are eating a ton of veggies. It doesn’t take a ton of prep, but the end result is worth it. You can serve with a side salad, bonus veggies, or with bread, bonus carbs. Either way, you will not be disappointed that you made this. Enjoy your weekend!

 

Instructions

  1. Preheat your oven to 350 degrees. Bring a large pot of water to a boil. Add in the salt and lasagna and cook to al dente, according to package discussions. Drain and lay the lasagna noodles out on a piece of parchment paper and let cool.
  2. In a medium bowl, combine the ricotta cheese, egg, garlic, spinach, artichoke hearts, Parmesan cheese, basil, red pepper, and nutmeg. Stir until well combined. Season with salt and pepper, to taste.
  3. Spray a 9x13 baking dish with cooking spray. Line the bottom with about 1/2 cup of marinara sauce.
  4. Take about 1/4 cup of the ricotta mixture and spread it evenly onto each noodle. Carefully roll the noodles up and place them in the prepared baking dish. Top the lasagna rolls with remaining marinara sauce, mozzarella cheese and some Parmesan cheese. Spray a piece of foil with cooking spray, and cover the baking dish.
  5. Place in the oven and cook for 35 minutes. Remove foil and cook for an additional 5 minutes or until the cheese is golden brown. Remove from the oven and let sit for about 5 minutes. Serve warm.

Notes

This recipe is adapted from Two Peas and Their Pod.

BLT Pasta Salad

 

Since flaking on my post yesterday, I wanted to make up for it by posting something that included bacon. This BLT pasta salad is something I’ve been dreaming about. When reality set in, I was not disappointed. This turned out fantastically. For me, spring/summer time sides are so fun. Various salads, fresh produce, so many options. Pasta salad is not something we eat often, but when we do, I want to make it worthwhile. Also, any time I have an excuse to add bacon to a dish, I will gladly do so. Any pasta would be great, but for this I opted for heartier tortellini. The dressing is adapted from this veggie dip that I had made, which essentially tasted like a homemade ranch dip. It was the perfect dressing for this dish. Bonus, the fresh herbs make it look so pretty.

Ingredients

For the salad

For the dressing

Instructions

  1. Cook your tortellini according to the package instructions. For the bacon, preheat your oven to 400 degrees. Place strips of bacon on your baking sheet. Bake for about 10 minutes or until crispy. Baking time will vary depending on the thickness of your bacon.
  2. To make the dressing combine the ingredients in a small bowl, cover and refrigerate until ready to use.
  3. Let the tortellini cool. Once at least room temp, add to a medium size bowl. Add in the dressing. I start with small amounts and gradually add more as I feel it needs it. Add in the chopped tomato and spinach. Toss to combine. Crumble the bacon over the top of the dish.

Notes