Tag: Pasta

Harissa-Steamed Thai Mussels

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Serves 2-4

Ingredients

  • 2 tablespoons coconut oil
  • 2 tablespoons butter
  • 1/2 sweet onion, diced
  • 2 garlic cloves, pressed
  • 2 tablespoons harissa paste
  • 1 teaspoon smoked paprika
  • kosher salt and ground pepper to taste
  • 12 ounces white wine (pinot grigio)
  • 1/2 cup canned full-fat coconut milk
  • 2 pounds mussels, debearded and scrubbed clean
  • 2 cups cherry tomatoes
  • 1 (14 ounce) can chickpeas, drained and rinsed
  • 1/4 cup of both fresh cilantro and basil, chopped
  • Serving: serve with toasted bread, pasta, or rice

Instructions

  1. In a large Dutch oven, melt the coconut oil and butter over medium high heat.
  2. When the mixture begins to shimmer, add onion and cook until lightly caramelized and soft, about 5 minutes.
  3. Add the garlic and cook for about 30 seconds or until fragrant then immediately add the harissa, paprika, and a pinch each of kosher salt and pepper.
  4. Slowly stir in the coconut milk and wine. Increase the heat to high and bring the mixture to a boil.
  5. Add the mussels and tomatoes and cover. Cook for about 4-5 minutes shaking the pot occasionally until all mussels have opened. If any mussels haven’t opened after 10 minutes, throw them out.
  6. Stir in the chickpeas, chopped cilantro, and basil.

What is Harissa?

Harissa is a hot chili pepper paste, which is native to Maghreb (Western North Africa).

*Any nutritional information provided is an estimate. The accuracy for any nutritional information on this website is not guaranteed.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began in the Half Baked Harvest book.

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Creamy Tuscan Chicken Pasta w/ Crispy Prosciutto

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Serves 6

Ingredients

  • 1 1/2 pounds thin cut chicken breasts
  • 1/4 cup all-purpose flour
  • 2 tablespoons extra virgin olive oil
  • 3 ounces prosciutto
  • 2 shallots, chopped
  • 2 tablespoons Italian seasoning
  • 1/2 cup sun-dried tomatoes in oil, chopped
  • 1 teaspoon red pepper flakes
  • 3 cups low sodium chicken broth
  • 3/4 cup heavy cream
  • 1 tablespoon dijon mustard
  • 3 tablespoons lemon juice
  • 1/2 cup grated parmesan cheese
  • 1 bunch kale, roughly chopped
  • 16oz Pappardelle noodles
  • fresh basil and grated parmesan (for serving)

Instructions

  1. Season both sides of the chicken with salt, pepper, and Italian seasoning. Place the flour in a shallow bowl and dredge the chicken in the flour.
  2. Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet and set on a plate lined with a paper towel.
  3. In the same skillet, add 1 tablespoon olive oil and the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove from the skillet.
  4. Add the shallots and garlic and cook until fragrant, 2 minutes. Stir in the sun-dried tomatoes, Italian seasoning, and a pinch each of red pepper flakes, salt, and pepper. Cook 2 minutes.
  5. Pour in the broth and add the chicken. Partially cover and cook over medium heat for ten minutes.
  6. Meanwhile, heat a pot of salted water to a boil and cook noodles according to package.
  7. After the sauce has been cooking for ten minutes, remove the lid and pour in the cream. Stir in the dijon, lemon juice, parmesan, and kale. Cook until the kale has wilted (about 5 minutes).
  8. Serve the chicken and sauce over noodles and top with crispy prosciutto and fresh basil and freshly grated parmesan.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began here.

Garlic Parmesan Spinach Orzo

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Serves 4

Ingredients

  • 2 teaspoons unsalted butter
  • 2 cloves garlic, minced
  • 1 large shallot, minced
  • 2 cups chicken or vegetable broth
  • 1 cup milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 cup orzo pasta
  • 3/4 cup freshly grated Parmesan cheese
  • 2 cups fresh spinach, chopped

Instructions

  1. Melt butter in a large sauté pan over medium-high heat and sauté mined shallots until tender, add the garlic for 30-60 seconds until fragrant (be careful not to burn).
  2. Add milk, broth, salt, pepper, and garlic powder. Stir with a whisk to deglaze the pan.
  3. With the burner set to medium add the orzo and stir. When mixture starts to boil, reduce the heat to low and continue to simmer, stirring occasionally until orzo is tender (about 10-12 minutes).
  4. Once the pasta is al-dente or your ideal softness, remove from heat. The sauce will be thin and thicken as it cools.
  5. Add the parmesan cheese and chopped spinach and fold into the orzo. Season with salt and pepper to taste.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Macaroni Salad

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Servings: 8-10 Servings

Ingredients

  • 1 lb. macaroni pasta, cooked and rinsed thoroughly under cold water
  • 4 hard boiled eggs, diced
  • 3 celery ribs, finely chopped
  • 1/4 cup carrots, shredded
  • 5 mini bell peppers, finely chopped
  • 1/4 red onion, finely chopped
  • 1/2 cup bread & butter pickles, chopped
  • 1 1/4 cup mayonnaise
  • 1/3 cup pickle juice
  • 2 tsp granulated sugar
  • 1 1/2 TBSP Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1/3 cup parsley, finely chopped

Instructions

  • Transfer the drained pasta to a large bowl and add eggs, celery, carrots, mini bell peppers, red onion, pickles, and chopped parsley.
  • In a medium sized bowl, mix the mayonnaise, pickle juice, sugar, and Dijon mustard, season with salt and pepper.
  • Stir mayo mixture into macaroni.
  • Season to taste with additional salt and pepper.
  • Refrigerate for at least one hour before serving. Stir in and garnish with chopped parsley.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Creamy Macaroni Soup

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Servings: 6

Ingredients

  • 1 pound lean ground turkey
  • 1 yellow onion, diced
  • 3 teaspoons garlic, minced
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon oregano
  • 1 teaspoon dried basil
  • 4 cups chicken stock
  • 26 ounces spaghetti sauce
  • 14 ounces canned fired roasted tomatoes
  • 4 ounces cream cheese
  • 1/4 cup fresh basil, roughly chopped
  • 2 cups elbow macaroni

Instructions

  1. In a large skillet over medium heat, add the ground turkey and onion and cook until the turkey is no longer pink. Add in garlic and cook for a minute more.
  2. Stir in salt, pepper, oregano and dried basil.
  3. Pour in chicken stock, spaghetti sauce, and tomatoes, then bring the soup to a simmer and cook for 10 minutes.
  4. Stir in the cream cheese until it is completely mixed in and then add 1/2 of the fresh basil.
  5. Pour in the pasta, stir and let cook for another 10 minutes with the lid on or until the pasta is tender.
  6. Spoon into bowls and garnish with additional basil.

Thanks to the original recipe which inspired this recipe.

Chicken Fajita Pasta and Avocado Dressing

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Ingredients

Chicken Fajita Noodles
  • 1 pound boneless, skinless chicken breasts
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 1 large white onion, diced
  • 1 large red bell pepper, diced
  • 1 large yellow bell pepper, diced
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 2 cups low sodium chicken broth
  • 10oz diced tomatoes & green chiles
  • 7oz pasta
  • 1/2 cup light sour cream
  • 1 scallion, sliced
Avocado Lime Dressing
  • 1 avocado seeded and chopped
  • 1/2 cup sour cream 
  • 1 cup fresh cilantro chopped
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 2 Tbsp fresh squeezed lime juice

Instructions

  1. Slice chicken into bite sized strips. Season with pepper and salt. 
  2. Heat a deep skillet with 1 teaspoon olive oil to high heat. 
  3. Add chicken, stir and cook until browned, about 5 minutes.
  4. Remove chicken from pan and place into large bowl. 
  5. Turn heat to medium and add a teaspoon of olive oil to the skillet.
  6. Add garlic to hot skillet and cook until fragrant, about 1 minute.
  7. Immediately add onions, peppers and seasonings through salt. 
  8. Cook and stir vegetables until onions are translucent, about 7 minutes. 
  9. Move cooked vegetables into the same bowl as the prepared chicken.
  10. Using the same skillet, add chicken broth, diced tomatoes and uncooked pasta.
  11. Bring to a boil, cover and reduce heat to medium low. Cook for 15 minutes until pasta is tender and most of the liquid has absorbed.
  12. Meanwhile combine all dressing ingredients into a food processor and blend until smooth.
  13. Return the chicken and vegetables to the skillet until heated, about 2 minutes.
  14. Stir in sour cream. 
  15. Serve with scallions and avocado dressing. 

The original recipe inspirations for the fajita and avocado dressing can be found here.

Bacon and Butternut Squash Pasta

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Ingredients

  • 3 cups peeled butternut squash, cubed into 1 inch pieces
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 6 strips of turkey or regular bacon
  • 1 cup yellow onion, diced
  • 8oz pasta, any type
  • 1/4 cup flour
  • 2 cups reduced-fat milk
  • 3/4 cup provolone, shredded
  • 1/3 cup grated fresh parmesan cheese

Instructions

Squash, Bacon, & Onions
  1. Preheat oven to 425F.
  2. Prepare two oven safe cooking trays with foil. 
  3. Spray one pan with cooking spray and spread cubed butternut squash evenly over pan. Top with garlic powder, rosemary, salt and pepper.
  4. Bake for 45 minutes or until golden brown.
  5. Meanwhile, place bacon onto the second prepared pan and set a second timer for 10 minutes. 
  6. After 10 minutes check the bacon. Continue cooking bacon in 5 minute increments until bacon is brown and crisp, but not burnt. 
  7. Allow bacon to cool on paper towels and then crumble.
  8. While bacon cools, spray a medium sized pan with cooking spray (or coat pan with bacon grease) and cook onions on medium low until translucent.
Pasta & Sauce
  1. When squash is browned and done baking, increase oven temperature to 450F.
  2. Cook pasta according to directions until al dente, drain.  
  3. Meanwhile combine flour and a pinch of salt in a dutch oven, over medium high heat. 
  4. Slowly add milk while constantly whisking. Continue stirring until sauce comes to a low boil, cooking an additional minute until slightly thickened. 
  5. Remove sauce from heat and stir in provolone cheese until melted. 
  6. Add cooked squash, bacon, and onions to pasta and sauce mixture. Sprinkle with parmesan and bake for 10 minutes. 

Thanks to Cooking Light Comfort Food  for the original recipe! (p. 212)