Pasta :: 3/4 :: Leslie Durso

Archive for Pasta – Page 3

Orzo Pasta Salad

By Leslie · Comments (4) · June 22nd, 2010

I love this salad!! It's so easy and always a hit! Give it a try for your next potluck or get together.

Orzo Pasta Salad

What you'll need:

1 lb. orzo (pasta shaped like rice)

2 small jars of marinated artichokes, drained

1 jar of marinated sun dried tomatoes, drained and rinsed

2 big handfuls of pignoli (pine) nuts, toasted

A large handful of chopped basil

A couple handfuls of mini mozzarella balls (you could also use feta, or cubed mozzarella)

Salt and pepper

Champagne vinegar (if you can't find this, you can use white wine vinegar)

Olive oil

What you'll do:

Cook the orzo according to the box instructions. Drain and rinse the pasta in cold water to cool the pasta quickly. Pour into a big bowl and add all the ingredients but the cheese. Dress with the oil, vinegar, salt and pepper. Toss together and add the cheese and gently stir. (you can make this a day ahead too!)

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Comments (4)

Categories : Pasta, Side Dishes, Vegetables: Artichokes, Vegetables: Tomato

Pasta with Creamy Tomato Vodka Sauce

By Leslie · Comments (4) · June 4th, 2010

How do you improve upon delicious tomato sauce? Add cream and vodka! So yummy!

Pasta with Creamy Tomato Vodka Sauce

What you’ll need:

1 lb. of penne or ziti pasta

tomato sauce

1/2 cup cream (or cashew cream)

1 cup of vodka

3/4 cup fresh or frozen peas (optional)

a handful of basil chopped

What you’ll do:

Make your tomato sauce and either blend in a blender or use a stick blender to smooth it out. Heat on low and add the vodka and cream. Let cook and start making your pasta. When the pasta is half way done, add the peas to the sauce. Cook the pasta according to the directions on the box, drain and toss in the sauce. Top with a little shredded basil and enjoy!!

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Comments (4)

Categories : Ethnic: Mediterranean, Pasta, Vegetables: Tomato

Spinach and Basil Pesto

By Leslie · Comments (3) · May 11th, 2010

Pesto is one of those foods. . . most people either love it or it doesn’t sit well with them. Well, have no fear! This pesto has no oil in it, which equals, no tummy ache!

This recipe is so easy! It’s needs no cooking so you can put this whole dinner together in under 10 minutes!

Spinach and Basil Pesto

Serves 2-4

What you’ll need:

1/2 lb. pasta (anything you like, I use ziti or linguine mostly for this)

4 -6 oz. fresh spinach

4 -6 oz. fresh basil

2 cloves of garlic

4 oz. vegan cream cheese or mascarpone cheese

1/4 cup almonds or pine nuts, toasted

What you’ll do:

Cook the pasta according to the instructions on the box.

While the pasta is cooking, put the spinach, basil, garlic, and cheeses in a food processor or blender. Blend it all together and add some more spinach and basil if it’s too wet and a little more mascarpone if it’s too dry.

Drain the pasta and toss it in the pesto. Served topped with some parmesan cheese and toasted nuts.

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Comments (3)

Categories : Pasta, Vegetables: Spinach

Cheesy low(er) fat pasta

By Leslie · Comments (1) · April 19th, 2010

This is an excellent alternative to alfredo sauce that can be loaded with calories!

Ricotta cheese pasta with mushrooms and spinach

Serves 2

What you'll need:

1/2 lb. pasta (I used shells only because I had it in the house; use your favorite)

8-10 crimini mushrooms (or any mushroom will do), sliced

2 handfuls of fresh spinach, chopped

about a cup of ricotta cheese (fat free or low fat will work or you can make your own here)

a large handful of parmesan cheese

What you'll do:

Cook the pasta according to the directions. While it's cooking, saute the mushrooms on low heat with a little butter and a pinch of salt in a medium frying pan. When the mushrooms are slightly soft, turn the heat off and add the ricotta cheese in a pile in the center of the pan and sprinkle in the spinach. Using a pasta fork, fish out the pasta and pour into the frying pan. Toss in the pan. Serve topped with parmesan cheese. : )

Enjoy!

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Tools I used:

Pasta Fork

Comments (1)

Categories : Pasta, Vegetables: Mushrooms

Vegetable Stack in a Pasta Bowl

By Leslie · Comments (4) · April 9th, 2010

A super nutritious and fun way to get your veggies! The vegetable stack in a pasta bowl is a healthier twist on lasagna. Using only 1 noodle and a minimal amount of cheese, these have few calories, but pack a big flavor punch! Enjoy!

Vegetable Stack in a Pasta Bowl

Serves 2

What you'll need:

2 lasagna noodles (though you might want to make a couple extra incase of breakage)

2 slices of eggplant, grilled or pan fried

a handful of mushrooms, sliced and sauteed in a little butter

a super large handful of fresh spinach, sauteed in a little olive oil and garlic)

about a half cup of marinara sauce

2 slices of mozzarella cheese

a sprinkle of parmesan cheese

What you'll do:

Prepare all the veggies as described above. Prepare the lasagna noodles as directed on the package. If your noodles have curls on the edges, slice them off to make them flat. Then assemble:

Place your slice of eggplant in the center of your ring:

Place a spoonful of sauce on top:

Then a thin slice of cheese and some parmesan:

Next, a spoonful of mushrooms:

Then a little more sauce:

Then one more layer of cheese:

And finally, top it off with a big pile of sauteed spinach.

Yummy! Enjoy!

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Comments (4)

Categories : Pasta, Vegetables, Vegetables: Mushrooms, Vegetables: Tomato

Baked Ziti with Eggplant and Spinach

By Leslie · Comments (11) · March 23rd, 2010

You know when people ask you what you would bring to a deserted island? Well, I would bring baked ziti. I could eat it all day everyday! I love this version cause I put in some extra yummy veggies. This crowd pleasing dish can also be made a day ahead : )

Baked Ziti

This recipe serves 4 (you can easily double and bake in a 9×12 dish)

1/2 lb. of ziti

1/2 eggplant, cut into 1 inch cubes

tomato sauce, yours or my recipe

1 cup ricotta cheese

a couple handfuls of fresh spinach, roughly chopped

a few leaves of fresh basil, roughly sliced

2 cups shredded mozzarella cheese

a handful of grated parmesan cheese

a sprinkle of dried oregano

What you'll do:

Preheat your oven to 350 degrees. Make your tomato sauce. Cook the pasta according to the directions on the box until very al dente (chewy) The noodle will cook more in the oven and you don't want them to get too limp. When the noodles are done, toss them in some tomato sauce to coat. (this will prevent sticking) Lightly saute the eggplant cubes in some olive oil with a pinch of salt till they just begin to turn golden.

Now for assembly. Spread some tomato sauce at the bottom of the baking dish. (so the pasta doesn't stick)

then put a couple spoonfuls of pasta down, the eggplant, the roughly chopped spinach, some chopped basil and the ricotta cheese. (for an extra surprise, sprinkle in some toasted pine nuts)

Add another layer of ziti, then a little more sauce, mozzarella, parmesan and sprinkle with just a little dried oregano.

Bake for about 30 minutes or until the cheese starts to bubble and turn golden. Serve with some extra tomato sauce for people like me who love tons of sauce!

I hope you enjoy as much as I do!

Comments (11)

Categories : Pasta, Vegetables: Eggplant, Vegetables: Spinach, Vegetables: Tomato

Lasagna Roll-ups

By Leslie · Comments (2) · March 15th, 2010

This is a fun way of doing lasagna and a fabulous way to enjoy that homemade ricotta cheese! It makes serving a lot easier. (much less of a mess) And the technique is really easy! Give it a try next time you are in the mood for Italian!

What you'll need:

1 box of lasagna noodles

Tomato sauce (my recipe or yours)

For the filling:

1 large tub of ricotta cheese

A handful of fresh parsley, chopped

A handful of mozzarella, shredded

A handful of grated parmesan cheese

A handful of fresh spinach, chopped

A handful of fresh basil, chopped

What you'll do:

Preheat the oven to 325 degrees. Combine all the filling ingredients in a bowl and mix. Cook the lasagna noodles till they are done, but still VERY al dente. (they will cook more in the oven) Drain them and rinse in cold water to stop the cooking.

You are going to use a 9X13 baking dish. Cover the bottom of the dish with tomato sauce so the pasta doesn't stick.

On a clean surface, lay a noodle down and spread the cheese mixture in the middle 3/4 of the noodle. Start at one end and roll up! Place in the baking dish. Repeat with all the noodles.

When you are done with the rolls, cover them with tomato sauce and sprinkle with mozzarella and parmesan cheese.

Bake for 30 minutes or until the cheese is bubbly and starts to brown.

This is soooo good!! You are going to love this!!

Comments (2)

Categories : Ethnic: Mediterranean, Pasta, Vegetables: Tomato

Homemade Pasta

By Leslie · Comments (1) · February 19th, 2010

I love making homemade pasta!! It is really not that hard and wow it tastes so much better! Give it a try! It's amazing with my homemade tomato sauce!

Pasta

(This makes enough for two, but I usually double it)

What you'll need

3/4 cup all-purpose flour

3/4 cup semolina flour

1 tsp. kosher salt

2 eggs

2 Tbsp. water

2 Tbsp. olive oil

What you'll do:

Mix the flours and salt together in the mixing bowl.

Make a little well in the center and place on the kitchen aid with the dough hook.

In a small bowl beat the eggs, water and olive oil together and pour into the well of the flour.

Turn the machine on and let it go! (Don't go past speed 2)

It's done when the dough is one ball and it's slightly damp and elastic.

Remove the ball of dough and wrap in cellophane wrap and let sit for 20 minutes.

Then roll out and cut or follow the directions on the pasta machine for shapes.

So fun! Makes the yummiest pasta!!

*picture from william-sonoma.com

Comments (1)

Categories : Pasta

Yummy Asian Noodles

By Leslie · Comments (2) · February 18th, 2010

I love noodles! But most asian food has meat hidden in it. Even if it seems vegetarian, it is usually chalk full of fish sauce and oyster sauce which are obviously not vegetarian. So don’t take a chance on ordering out, cook in! These are my veggie friendly version of asian noodles.

Asian Noodles

What you’ll need:

Sauce:

1/2 lb. angel hair pasta

4 Tbsp. Earth Balance butter substitute (or butter)

4 large cloves of garlic, chopped

2 Tbsp. brown sugar

3 Tbsp. soy sauce

Add in’s:

1/4 cup scallions, sliced

1 tsp. sesame seeds, toasted

1/4 cup nuts, toasted (I like cashews, almonds or peanuts)

1 carrot, sliced

1 crown of broccoli

What you’ll do:

Boil a large pot of water, add salt and the pasta.

While the pasta is cooking, make the sauce. Melt the butter and garlic in a pot on low for about 3 minutes. Add the “add in’s” and brown sugar and soy sauce. Cook until the veggies are tender.

When the pasta is al dente, strain and stir the noodles in with the sauce. Lastly, stir in the sesame seeds and nuts.

Easy Peasy! You will love these and never order in again!

Comments (2)

Categories : Ethnic: Asian, Pasta, Vegan

Truffle Mac n' Cheese

By Leslie · Comments (12) · February 2nd, 2010

Yummy!! Who doesn't love cozying up to a delicious bowl of gooey, cheesy, heaven on a cold night!? That was exactly my plan when I came up with this scrumptious recipe. Your friends and loved ones will come begging for you to make this over and over again! You will never make mac n' cheese from a box ever again! (and it takes the same amount of time!) The truffle in this dish gives it a hint of earthy flavor, but if you are a mac n' cheese purest, by all means, simply leave it out!

Mac n’ Cheese

What you’ll need:

1 lb. (1 box) Macaroni (or elbows, twists or shells, whatever is your favorite)

4 tbsp. Corn Starch

2 tsp. Salt (kosher salt if you have it)

1/2 tsp. fresh cracked Black Pepper

2 cans (24 oz. total) Evaporated Milk

2 cups Water

4 Tbsp. Butter

4 cups Cheddar Cheese, grated (A block of cheese grated, works better than pre-shredded (they put wax in the pre-shredded so it doesn’t stick together)) (and get sharp if you want a more pungent flavor and mild if you want simpler)

A little sprinkling of Parmesan Cheese

Options (use one of these or skip them):

A dash of Paprika

A dash of Mustard powder

A heaping teaspoon of Truffle Cream (if you have the timing and money to buy a real truffle (they will run you about $80 for a small one and are only available in October) then by all means shave it on top for an amazing treat, but for the rest of us, I recommend you buy the budget friendlier cream, oils and butters.) This is the cream I like:

What you’ll do:

Preheat the oven to 375 degrees. Grease individual ramekins or a 9 X 12 baking dish. I like the ramekins if I'm making it a side dish; it makes it really easy to serve.

In a large pot cook the pasta to the packages instructions. You want it to be a little al dente (chewy) cause it will cook more in the cheese sauce.

While the pasta is cooking, combine cornstarch, salt and pepper in a medium saucepan. Stir in the milk, butter and the water.

Bring to a boil on medium or medium high for about 1 minute stirring very often. Remove from the heat and add the cheese and truffle.