Lemon Fusilli with Arugula

From: Barefoot Contessa

Ingredients

• 1 tablespoon good olive oil
• 1 tablespoon minced garlic (2 cloves)
• 2 cups heavy cream
• 3 lemons
• Kosher salt and freshly ground black pepper
• 1 bunch broccoli
• 1 pound dried fusilli pasta
• 1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
• 1/2 cup freshly grated Parmesan
• 1 pint grape or cherry tomatoes, halved

Directions

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

JAM2000

Three Cheese Chicken Penne Pasta Bake

Ingredients

1-1/2 cups multi-grain penne pasta, uncooked

1 pkg. (9 oz.) fresh spinach leaves (you can sub frozen- I've done it and it's fine)

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 jar (14-1/2 oz.) spaghetti sauce

1 can (14-1/2 oz.) diced tomatoes, drained

2 oz. (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed

1 cup shredded Mozzarella Cheese

2 Tbsp. Grated Parmesan Cheese

Directions

HEAT oven to 375ºF.

COOK pasta as directed on package, adding spinach to the boiling water the last minute.

COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

BAKE 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

JAM2000

Italian Sausage and Pasta Bow

Ingredients

3-1/2 cups farfalle (bow-tie pasta), uncooked

4 Italian sausage links (1 lb.), cut into 1/2-inch-thick slices

2 green peppers, cut into chunks

2 cups spaghetti sauce

1 cup shredded Mozzarella Cheese

Directions

Cook pasta as directed on package.

Meanwhile, cook sausage and peppers in large skillet on medium-high heat 15 min., turning sausage for even browning. Add sauce; cover. Cook on medium heat 10 min. or until heated through.

Drain pasta; mix with sausage and peppers in skillet. Sprinkle with cheese.

JAM2000

Pasta with Prosciutto and Peas

Ingredients

Coarse salt and ground pepper
12 ounces fettuccine
1 tablespoon butter
1 shallot, finely chopped (1/4 cup)
2/3 cup heavy cream (half and half or light cream work just as well, and are healthier)
1 package (10 ounces) frozen peas, thawed
8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise, about 1 cup
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup finely grated Parmesan cheese, plus more for serving (optional)


Directions

1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.

2. Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.

3. Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.

JAM2000

Linguine with Turkey Sausage and Peppers

Ingredients

1 pound linguine
1 pound turkey sausage, casings removed
6 cloves garlic, thinly sliced
4 yellow (or red) bell peppers, thinly sliced
4 tablespoons butter
4 tablespoons arugula, torn
Coarse salt and ground pepper, for seasoning

Directions

1. Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot.

2. Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes.

3. Add garlic, bell peppers, and 1/4 cup reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 cup pasta water and butter; swirl to combine.

4. Transfer to pot. Add arugula; season with salt and pepper. Toss; add more pasta water as desired. Serve.

JAM2000

Champagne Shrimp and Pasta

(courtesy of TKF123 at allrecipes.com with additions)

Ingredients:

8 oz angel hair pasta

1 tbs. extra virgin olive oil

1 cup of sliced fresh mushrooms (I also prefer to use 1 oz of rehydrated dried mushrooms for a more intense flavor)

1 pound of medium shrimp (peeled/deveined - I prefer to use precooked shrimp)

1 1/2 cups of champagne (very important - don't skip)

salt/pepper to taste

2 tbs of minced shallots (or as much as you like)

1 clove of garlic minced (or as much as you like)

2 plum tomatoes diced (or any kind of fresh tomato)

1 cup of heavy cream (you could also make a lower calorie thickener with cornstarch)

Parmesan cheese

1. Bring a large pot of slightly salted water to a boil. Cook pasta in boiling water until al dente, drain.

2. Meanwhile, heat oil over medium-high heat in a large pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan and set aside in a large bowl.

3. Combine shrimp and champagne in pan, cook over high heat when liquid begins to boil remove the shrimp from the pan (add to the mushroom bowl).

4. Add shallots, garlic and tomatoes to the champagne, boil until liquid is reduced to about 1/2 cup. Stir in the cream or other thickening agent. Let boil until slightly thick (continue to run your whisk through the mixtures so that it doesn't stick or clump). Add the shrimp/mushrooms back in to the sauce. Add the cooked pasta and heat thoroughly (but don't over-cook shrimp).

5. Plate up and add parmesan cheese to the top.

Notes: I also added broccoli at the same time as the tomatoes/shallots/onions.

jacksjerseygirl

Chicken Scampi

1/4 cup chopped green onion (I used an onion I had on hand)
3 tsp chopped garlic (or garlic powder)
1/2 cup butter
1/4 cup olive oil
1 tbsp lemon juice
4 lbs boneless, skinless chicken breasts- cut into 1/2 in strips
2 tbsp dried parsley
1/2 tsp pepper
fettuccine, other pasta or rice for day you serve
1 chopped tomato for day you serve

In a large skillet, saute the onions and garlic in butter and oil. Add the lemon juice, chicken, parsley and pepper. Cook the chicken, stirring occasionally, for 12 to 15 minutes, until no longer pink inside. Cook. Pour into a labeled 1- gallon freezer bag and freeze.
To serve, thaw the mixture. Cook pasta or rice according to directions. In a large skillet, cook the chicken mixture over medium heat for 6-10 minutes, or until the chicken is heated through. Spoon over pasta or rice and garnish with tomato.

JAM2000

Upside down fettuccine & sausage bake

8 ounces fettuccine noodles, freshly cooked
1/2 pound Italian sausage, casing removed
1/4 cup chopped onion
1 - 14.5 ounce can diced tomatoes
1 teaspoon oregano
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 eggs, lightly beaten
2 tablespoons melted butter
2 tablespoons parsley flakes
1/4 teaspoon garlic powder

Brown sausage in a medium skillet. Add onion during the last few minutes,. Drain off excess fat. Cook the fettuccine according to directions. Add entire can of tomatoes (including liquid) to the sausage mixture. Add the oregano and bring to a boil. Turn heat to low and simmer for 20 minutes, stirring occasionally. Stir in mozzarella cheese. Sprinkle 1/4 cup of the Parmesan cheese over tomato mixture.

Mix the eggs, 1/4 cup of Parmesan cheese, butter, parsley and garlic powder together in a separate bowl. Toss the noodles with the mixture. Spread noodle mixture in a 10-inch quiche or cake pan. Pour the sausage mixture over the top. Cover with heavy duty aluminum foil and freeze

To serve, thaw & bake, uncovered, at 350 degrees for about 25 minutes or until bubbly. Sprinkle with additional cheese, if desired. Cut into wedges, serve.

JAM2000

Baked Pasta with Spinach, Ricotta, and Prosciutto

This is adapted from Martha Stewart's Everyday Food. I love this. It's so yummy.

Ingredients

1 pound of tri color rotinni
6 ounces sliced prosciutto
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture
2 cups milk
2 cups ricotta cheese
1 garlic clove, minced
Coarse salt and ground pepper
1/2 cup grated Parmesan

Directions

1. Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.
2. In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic. Season with salt and pepper. Top with remaining prosciutto and Parmesan. Bake until golden, 30 to 40 minutes.

JAM2000