SHRIMP PASTA PRIMAVERA

When Bubba plays certain gigs, I cook for the crowd, it's sort of a ritual we have. Bubba has a big following in Arizona and in Texas, he's a really good performer. I'm not saying that because I have to, or because I'm partial to him, I'm saying it because I get told it all the time. Anyways, when we are in Texas, and I'm serving food at the gig, this is one of the dishes I cook. This colorful pasta is a great recipe to whip up for guests. I serve it with a salad of baby greens and lots of crusty Italian bread. 

Ingredients:

• 32 OUNCES { 2 PACKAGES } MEDIUM SHELL OR BOW-TIE PASTA
• 8 MEDIUM CARROTS, SLICED DIAGONALLY INTO 1/8-INCH-THICK SLICES
• 2 CUPS BROCCOLI FLORETS { 1 OUNCE BAG }
• 2 CUPS 2-INCH PIECES ASPARAGUS { 8 OUNCES }
• 12 OUNCES SNAP PEAS OR SNOW PEAS, STRINGS REMOVED, OR 2 CUPS FROZEN PEAS
• 2 CUPS HEAVY CREAM
• 2 TEASPOONS GRATED FRESH LEMON ZEST
• 2 TEASPOONS SALT
• 1 TEASPOON GROUND BLACK PEPPER
• 2 POUNDS UNCOOKED FROZEN OR FRESH LARGE SHRIMP, WITH TAIL PART OF SHELL LEFT ON
• 6 PLUM TOMATOES OR 4 MEDIUM TOMATOES, COARSELY CHOPPED
• 2 CUPS LOOSELY PACKED MIXED FRESH HERBS, SUCH AS BASIL, MINT, DILL, AND ITALIAN PARSLEY LEAVES, COARSELY CHOPPED

Directions:

1. HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT.
2. ADD PASTA TO WATER IN SAUCE POT; HEAT TO BOILING OVER HIGH HEAT AND COOK 3 MINUTES. ADD CARROTS, BROCCOLI, AND SNAP PEAS TO PASTA; HEAT TO BOILING AND COOK 3 MINUTES LONGER.
3. REMOVE 1 CUP PASTA COOKING WATER; SET ASIDE.
4. DRAIN PASTA AND VEGETABLES IN COLANDER WHEN PASTA IS TENDER YET STILL SLIGHTLY FIRM { AL DENTE }; SET ASIDE.
5. IN THE SAME SAUCEPOT, HEAT CREAM, LEMON ZEST, RESERVED PASTA COOKING WATER, SALT, AND BLACK PEPPER TO BOILING OVER HIGH HEAT, STIRRING OCCASIONALLY.
6. ADD ADD FROZEN SHRIMP AND COOK 5 MINUTES OR JUST UNTIL SHRIMP TURN OPAQUE THROUGHOUT. { IF USING FRESH SHRIMP, COOK 2 TO 3 MINUTES. }
7. ADD PASTA AND VEGETABLES TO SHRIMP MIXTURE IN SAUCEPOT. ADD TOMATOES AND MIXED HERBS AND TOSS TO COMBINE; HEAT THROUGH AND SERVE.

ACTIVE TIME: 15 MINUTES
TOTAL TIME: 50 MINUTES
MAKES 12 MAIN-DISH SERVINGS

 

Chicken Pasta Primavera

I love Pasta Primavera, Bubba and the Crew love grilled meat, in this recipe all our loves combine into one satisfying hearty dish. Thanks to the addictively rich cream sauce, my "Manly Men" clamor for seconds, while I appreciate the abundant veggies they're getting. It's a win, win situation every time I make this.  They love it, and I love the fact that they are eating healthy and don't know it, my little secret!

Ingredients:

• 24 OUNCES FUSILLI OR CAVATAPPI
• 4 GREEN ONIONS
• 8 TABLESPOONS OLIVE OIL
• 3 POUNDS, SKINLESS, BONELESS CHICKEN-BREAST HALVES, CUT INTO 1-INCH PIECES
• 1 TEASPOON SALT
• 1/2 TEASPOON GROUND WHITE PEPPER
• 2 CLOVES GARLIC, GRATED
• 2 POUNDS ASPARAGUS, TRIMMED AND CUT INTO 1-INCH PIECES
• 2 MEDIUM RED BELL PEPPERS, THINLY SLICED
• 1 CUP HEAVY CREAM
• 1/2 TEASPOON CRUSHED RED PEPPER
• 1 CUP FRESHLY GRATED PARMESAN CHEESE
• 1/2 CUP LOOSELY PACKED FRESH BASIL LEAVES, THINLY SLICED

 Directions:

1. HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT. ADD PASTA AND COOK TO PACKAGE DIRECTIONS. 
2. RESERVE 1 CUP PASTA COOKING WATER AND DRAIN PASTA. RETURN PASTA AND RESERVED WATER TO SAUCEPOT.
3. MEANWHILE, SLICE GREEN ONIONS AND RESERVE 4 TABLESPOONS DARK GREEN TOPS FOR GARNISH.
4. IN A LARGE SKILLET, HEAT 4 TEASPOONS OIL OVER MEDIUM-HIGH HEAT UNTIL HOT.
5. SPRINKLE CHICKEN WITH 1/2 TEASPOON EACH SALT AND WHITE PEPPER.
6. ADD CHICKEN TO SKILLET AND COOK, STIRRING OCCASIONALLY, UNTIL CHICKEN IS BROWNED AND NO LONGER PINK THROUGHOUT, 6 TO 7 MINUTES. TRANSFER TO A LARGE BOWL.
7. TO SKILLET ADD REMAINING 4 TEASPOONS OIL; REDUCE HEAT TO MEDIUM. ADD GREEN ONIONS, AND GARLIC; COOK 1 MINUTE, STIRRING.
8. ADD ASPARAGUS AND RED PEPPER; COOK, STIRRING FREQUENTLY, UNTIL VEGETABLES ARE TENDER-CRISP, 6 TO 7 MINUTES.
9. STIR IN CREAM, CRUSHED RED PEPPER, AND REMAINING 1/2 TEASPOON SALT. HEAT TO BOILING OVER MEDIUM-HIGH HEAT. STIR IN CHICKEN AND REMOVE SKILLET FROM HEAT.
10. TO SAUCEPOT WITH PASTA AND RESERVED COOKING WATER, ADD PARMESAN, CHICKEN MIXTURE, AND BASIL; STIR TO COMBINE. 
11. SPOON INTO BOWLS; GARNISH WITH RESERVED GREEN ONION.

ACTIVE TIME: 25 MINUTES
TOTAL TIME: 55 MINUTES
MAKES: 12 MAIN-DISH SERVINGS

 

Farfalle with Grilled Vegetables

I love me some grilled vegetables, if I had it my way Bubba, the crew and I would all be vegetarians, well I can dream can't I. They've given me Meatless Monday and I give them meat the rest of the week. But, that doesn't mean I have to eat meat with them!!!! So, we compromise, I cook pasta with vegetables as a side-dish for them and a main-dish for me.

Farfalle with Grilled Vegetables is one of those dishes. A medley of grilled veggies makes this pasta extra good. If you have basil, mint, parsley, or dill in the garden of the fridge, chop 1/2 cup and stir it into this already colorful dish just before serving.

Ingredients:

• 4 MEDIUM RED PEPPERS, EACH CUT LENGTHWISE INTO QUARTERS, SEEDS AND STEMS DISCARDED
• 2 MEDIUM ZUCCHINI { 8 OUNCES EACH }, CUT INTO 1/2 -INCH- THICK SLICES
• 2 MEDIUM SUMMER SQUASH { 8 OUNCES EACH }, CUT INTO 1/2-INCH-THICK SLICES
• 2 MEDIUM ONIONS, CUT INTO 1/2-INCH-THICK ROUND SLICES
• 4 TABLESPOONS OLIVE OIL
• 1/2 TEASPOON SALT
• 1/2 TEASPOON GROUND BLACK PEPPER
• 2 PACKAGES { 16 OUNCES } FARFALLE
• 4 LARGE TOMATOES, CHOPPED
• 2/3 CUP FRESHLY GRATED PECORINO-ROMANO CHEESE, PLUS ADDITIONAL FOR SERVING

Directions:

1. HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT.
2. MEANWHILE, PREHEAT THE OUTDOOR GRILL FOR DIRECT GRILLING OVER MEDIUM HEAT.
3. PLACE RED PEPPERS, ZUCCHINI, SUMMER SQUASH, AND ONION IN A LARGE BOWL; ADD OIL, SALT, AND BLACK PEPPER. TOSS UNTIL VEGETABLES ARE EVENLY COATED.
4. PLACE VEGETABLES ON HOT GRILL GRATE; COVER AND COOK 10 TO 12 MINUTES OR UNTIL VEGETABLES RE TENDER AND LIGHTLY CHARRED, TURNING ONCE.
5. WHILE VEGETABLES ARE GRILLING, ADD PASTA T BOILING WATER AND COOK AS PACKAGE DIRECTS.
6. AS VEGETABLES ARE DONE GRILLING, TRANSFEER TO CUTTING BOARD AND COARSELY CHOP. 
7. RESERVE 1/2 CUP PASTA COOKING WATER.
8. DRAIN PASTA, RETURN PASTA AND RESERVED COOKING WATER TO SAUCEPOT; STIR IN TOMATOES, GRILLED VEGETABLES, AND 2/3 CUP PECORINO.
9. SERVE WITH ADDITIONAL PECORINO.

  
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 55 MINUTS
MAKES; 8 MAIN-DISH SERVINGS


    

Chicken Bolognese

Of all the pasta sauces I think Bolognese is my most favorite, it's so versitile. You can put it on most any pasta, use it in lasagna, dip crusty bread in it and it's always hearty and pleasing.

This tasty recipe combines linguine, lean ground chicken, and classic Bolognese ingredients for a family dinner that everyone will love.

Ingredients:

• 24 OUNCES LINGUINE OR FETTUCINE
• 8 TEASPOONS OLIVE OIL
• 2 POUNDS GROUND CHICKEN BREAST
• 1 TEASPOON SALT
• 1/2 TEASPOON GROUND BLACK PEPPER
• 4 MEDIUM CARROTS, PEELED AND CHOPPED
• 4 MEDIUM STALKS CELERY WITH LEAVES, CHOPPED
• 2 LARGE ONIONS { 24 OUNCES }, CHOPPED
• 2 CLOVES GARLIC, GRATED
• 2 CANS { 28 OUNCES } CRUSHED FIRE ROASTED TOMATOES
• 1 CUP HEAVY CREAM
• 2/3 CUP FRESHLY GRATED PARMESAN CHEESE
• 1/2 CUP LOOSELY PACKED FRESH FLAT LEAF PARSLEY LEAVES, CHOPPED

Directions:

1. HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT. ADD PASTA AND COOK AS DIRECTED
2. WHILE PASTA COOKS, IN A LARGE SKILLET, HEAT 4 TEASPOONS OIL OVER MEDIUM HEAT FOR 1 MINUTE.
3. ADD GROUND CHICKEN TO SKILLET; SPRINKLE WITH 1/2 TEASPOON SALT. COOK CHICKEN, STIRRING OCCASIONALLY, UNTIL NO LONGER PINK, 8 TO 9 MINUTES. TRANSFER CHICKEN ALONG WITH ANY JUICES TO A LARGE BOWL; SET ASIDE.
4. TO SAME SKILLET, ADD REAMING 4 TEASPOONS OIL, CARROTS, CELERY, ONION, AND GARLIC; COOK UNTIL VEGETABLES ARE LIGHTLY BROWNED AND TENDER, 10 TO 12 MINUTES.
5. STIR IN TOMATOES, REMAINING 1/2 TEASPOON SALT AND PEPPER; HEAT TO BOILING. REDUCE HEAT TO MEDIUM-LOW AND SIMMER, UNCOVERED, 10 MINUTES, STIRRING OCCASIONALLY.
6. STIR IN CHICKEN AND HEAVY CREAM; HEAT THROUGH.
7. RESERVE 1/2 CUP PASTA COOKING WATER. 
8. DRAIN PASTA AND RETURN TO SAUCEPOT; STIR IN SAUCE FROM SKILLET, PARMESAN, PARSLEY, AND RESERVED COOKING WATER AND TOSS TO COAT PASTA.

ACTIVE TIME: 25 MINUTES
TOTAL TIME: 1 HOUR 5 MINUTES
MAKES: 12 MAIN-DISH SERVINGS

  

Lasagna Toss Bolognese

Oodels of noodles, weather cheesy or blanketed in sauce, are the ultimate comfort food. From a light and luscious penne tossed with seasonal vegetables and a dollop of pesto to spaghetti carbonara, a restaurant favorite featuring a creamy, bacon-specked sauce, these dishes are sure to please.

If only lasagna, that perennial family favorite didn't take two and a half hours to prepare and bake! Luckily my streamlined version clocks in at just 30 minutes from saucepot to pasta bowl, without loosing any of the rich flavors of the original.

Ingredients:

• 2 PACKAGES { 16 OUNCES } LASAGNA NOODLES { SEE TIP }
• 4 TEASPOONS OLIVE OIL
• 2 POUNDS LEAN GROUND BEEF OR MEATLOAF MIX { GROUND BEEF, PORK, AND VEAL }
• 1 CUP DRY RED WINE
• 2 JARS { 24 OUNCES } MARINARA SAUCE
• 2/3 CUP HEAVY CREAM
• 1 1/4 CUPS RICOTTA CHEESE
• 1 CUP FRESH BASIL LEAVES, CHOPPED
• 1/2 CUP FRESHLY GRATED PECORINO-ROMANO CHEESE
• 1/2 TEASPOON GROUND BLACK PEPPER
• 2/3 CUP SHREDDED MOZZARELLA CHEESE

Directions:

1. HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT. ADD LASAGNA NOODLES AND COOK AS DIRECTED OR UNTIL AL DENTE.
2. MEANWHILE, IN A 20-INCH SKILLET, HEAT OIL OVER MEDIUM-HIGH HEAT UNTIL HOT. 
3. ADD MEAT AND COOK, BREAKING IT UP WITH A SPOON, UNTIL NO LONGER PINK, ABOUT 6 MINUTES { IF USING MEATLOAF MIX DRAIN OFF FAT }. ADD WINE; COOK 2 TO 3 MINUTES OR UNTIL ALMOST EVAPORATED.
4. STIR IN MARINARA SAUCE, THEN HEAT TO BOILING. SIMMER OVER LOW HEAT 5 MINUTES, STIRRING OCCASIONALLY. STIR IN HEAVY CREAM, SIMMER 5 MINUTES.
5. IN A BOWL, STIR RICOTTA WITH BASIL, PECORINO, AND PEPPER; SET ASIDE.
6. DRAIN NOODLES AND RETURN TO SAUCEPOT. ADD MEAT SAUCE AND MOZZARELLA; TOSS WELL.
7. SPOON ONTO WARM PLATES; TOP WITH DOLLOPS OF RICOTTA MIXTURE.

ACTIVE TIME: 15 MINUTES
TOTAL TIME: 45 MINUTES
MAKES: 12 MAIN-DISH SERVINGS

TIP: DON'T BE TEMPTED TO USE NO BOIL LASAGNA NOODLES TO SAVE TIME WITH THIS RECIPE--THE NOODLES WILL BREAK APART WHEN TOSSED.

 

 

  

Easy Tomato Sauce

Sometimes all I want is a warm bowl of pasta tossed with tomato sauce. This is a simple recipe, plus four variations. Pair with two pounds cooked pasta of choice to make eight main-dish servings.

Ingredients:

• 8 TABLESPOONS OLIVE OIL
• 8 CLOVES GARLIC, GRATED
• 8 POUNDS RIPE TOMATOES { ABOUT 12 MEDIUM }, COARSELY CHOPPED
• 1/2 TEASPOON SALT
• 1 TEASPOON GROUND BLACK PEPPER

Directions:

1. In a 12-inch skillet, heat oil over medium-high heat until hot. 
2. Add garlic; cook 1 minute or until golden, stirring.
3. Add tomatoes, salt and pepper and cook uncovered, 10 minutes or until lightly thickened.
4. Remove skillet from heat.

ACTIVE TIME: 5 MINUTES
TOTAL TIME: 15 MINUTES
MAKES: 8 SERVINGS

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Chipotle Tomato Sauce:

Prepare Easy Tomato Sauce as directed, but add 1 teaspoon ground chipotle chili pepper along with the garlic.

Basil or Rosemary Tomato Sauce:

Prepare Easy Tomato Sauce as directed, but after removing sauce from heat, stir in 1/2 cup loosely packed fresh basil leaves, chopped or 2 teaspoons chopped fresh rosemary. 

Sage Tomato Sauce:

Prepare Easy Tomato Sauce as directed, but after removing sauce from heat, stir in 2 tablespoons butter, plus 2 teaspoons chopped fresh sage.

 
  

Lentil Stew with Butternut Squash

Meatless Monday was a thing that my "Manly Men" rioted about at first. The idea of no meat was foreign to them. So, they were told if they wanted meat then they had to shop for it and cook it. They did at first, and then relented, saying that shopping was too hard!

Lentil Stew with Butternut Squash is rich in vitamins A and C, butternut squash add a subtle sweetness to this hearty lentil stew. It's one of my favorites because I love lentils, and I don't really care if the "Manly Men" don't like it, they can just tough it out!

 

 Ingredients:

•  4 LARGE STALKS CELERY, CUT INTO 1/4 -INCH SLICED
• 1 LARGE ONION { 12 OUNCES }, CHOPPED
• 1 LARGE BUTTERNUT SQUASH { 2 1/2 POUNDS }, PEELED, SEEDED, AND CUT INTO 1-INCH PIECES
• 1 POUND BROWN LENTILS
• 4 CUPS WATER
• 1 3/4 CUPS VEGETABLE STOCK
• 1/2 TEASPOON DRIED ROSEMARY
• 3/4 TEASPOON SALT
• 1/4 TEASPOON GROUND BLACK PEPPER
• 1 OUNCE PARMESAN OR PECORINO ROMANO, CHEESE, SHAVED WITH A VEGETABLE PEELER
• 1/4 CUP LOOSELY PACKED FRESH FLAT LEAFED PARSLEY LEAVES, CHOPPED

Directions:

1. In a 6-quart slow-cooker bowl, combine celery, onion, squash, lentils, water, stock, rosemary, salt, and pepper. Cover and cook on Low 8 hours.
2. To serve, spoon stew into serving bowls; top with Pecorino Romano and sprinkle with parsley.