Ravioli with Pea Puree

Servings: 4 | Total Time: 20 minutes

Ingredients:

  • 1 1/2 tablespoon unsalted butter
  • 2 cups frozen green peas
  • 1 cup chicken broth (I make my own)
  • 1/4 cup heavy cream
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  •  1 or 2 (8-ounce) packages Ravioli, prepared according to package instructions. If you only use 1 package, you may need to add some additional cooked pasta.
  • 4 packed cups baby arugula or baby arugula salad mix
  • 1/2 large lemon
  • 2 tablespoons finely chopped fresh mint

Directions:

  1. Melt butter in a large skillet over medium heat about 2 minutes.
  2. Add peas and cook, stirring occasionally, for 2 minutes.
  3. Add broth, cook for 2 minutes more and then carefully transfer to blender.
  4. Add heavy cream, salt and pepper and purée until very smooth.
  5. Toss in a bowl with hot ravioli and pasta (if you are adding pasta to the mix)
  6. Arrange arugula in four wide, shallow bowls. Top with a squeeze of lemon, the sauced ravioli and mint. Serve immediately.

Notes:

Recipe Origin: Whole Foods. I added pasta.

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Easy Macaroni and Cheese

Total Time: 10 minutes | Serves: 6

Ingredients:

  • 16 oz. box whole-wheat noodles
  • 2 TBSP butter
  • 2 TBSP whole wheat flour
  • 1 cup milk
  • 4 ounces cream cheese
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup shredded cheddar cheese

Directions:

  1. Cook pasta according to box.
  2. While pasta cooks, melt butter in a small saucepan over medium heat.
  3.  Stir in flour and continue for about 1 minute.
  4. Add milk, cream cheese, salt and pepper and whisk until completely incorporated.
  5. Remove from heat and add cheese. Stir well.
  6. Pour over cooked noodles and mix.

Notes:

Recipe Origin: Magazine

Pasta with Broccoli and Turkey

Servings: 4 | Total Time: 20 minutes

Ingredients:

  • 3/4 lb orecchiete
  • 2 cups broccoli florets
  • 1 lb ground turkey
  • olive oil
  • 1 tsp fennel seed
  • 2 cloves garlic, chopped
  • 1/2 tsp red pepper flakes
  • slat
  • parmesan

Directions:

  1. Cook 3/4 lb pasta. Set your timer for 1 minute LESS than the recommended cooking time. 
  2. When timer goes off, add 2 cups broccoli florets to the pasta and water. Cook for 1 minute and drain this in a colander.
  3. In a separate skillet, brown turkey in olive oil with 2 cloves chopped garlic, 1 tsp fennel seed, 1/2 tsp red pepper flakes, and salt to taste.
  4. Combine pasta, turkey, 2 TBSP olive oil, and freshly grated parmesan.

Notes:

Recipe Origin:

Bucatini all’amatriciana

Prep Time: ? minutes | Total Time: ? minutes | Serves: 4-6

Ingredients:

  • 1 lb bucatini pasta
  • 2 TBSP olive oil
  • 6 oz. pancetta or bacon, diced
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced, or 1 tsp minced garlic in jar
  • pinch of red pepper flakes
  • 1 – 14oz can crushed tomatoes (I like the fire roasted kind)
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/2 cup grated Pecorino Romano cheese, or Parm if you don’t have Pecorino

Directions:

  1. In a large, heavy skillet, heat oil on medium heat. Add pancetta/bacon and cook, stirring until golden brown, about 5-7 minutes. Remove and set aside on paper towel.
  2. Add onion to skillet and cook for 5 minutes. Stir in garlic and red pepper flakes and cook about 30 seconds. Add tomatoes, salt, pepper and cooked pancetta/bacon.
  3. Simmer, uncovered, over medium-low heat until sauce thickens, about 15 minutes. Stir in cheese and season with salt and pepper.
  4. Cook pasta. Drain and combine with sauce.

Notes:

Recipe Origin:  Back of the pasta box recipe. I was surprised at how good it is.

Baked Italian Penne

Prep Time: 20 minutes | Total Time: 35 minutes | Serves: 6

Ingredients:

  • 8 ox penne
  • 1 lb ground mild italian sausage
  • 2 cups onion, diced
  • 2 garlic cloves, minced, or 1 tsp minced garlic
  • 8 oz button mushrooms, sliced
  • 1/4 tsp ground pepper
  • 1 1/2 tsp Italian seasoning
  • 2 – 14.5 oz cans crushed tomatoes (I like the fire-roasted kind)
  • 3 cups fresh spinach, roughly chopped
  • 2 oz mozzarella cheese, cubed
  • 1 cup grated Parmesan cheese, divided

Directions:

  1. Preheat oven to 425F. 
  2. Boil salted water. Cook penne and cook 11 minutes. Drain. 
  3. Heat large skillet over medium-high heat. Add sausage, onion and garlic. Saute while breaking it up with the back of a spoon, until cooked through, about 10 minutes. 
  4. Add mushrooms, and sauté 3 minutes. Add pepper, Italian seasoning and tomatoes to the skillet. Simmer, stirring occasionally, about 8 minutes. 
  5. Combine sausage mixture with pasta, spinach, mozzarella cheese and 1/2 cup Parmesan cheese. 
  6. Pour into 9×13″ baking dish. Sprinkle remaining 1/2 cup Parmesan cheese on top. 
  7. Bake 15 minutes or until cheese is melted and sauce is bubbling. 

Notes: 

Recipe Origin:  Back of the pasta box recipe. I was surprised at how good it is.

Chicken Crock Pot Pie

Prep Time: 10 minutes | Cook Time: 4 1/2 – 8/12 hours | Yield: Serves: 4-6

Ingredients:

  • 8 oz. mushrooms, sliced, or cut up more if you are hiding them from your kids…
  • 4 carrots, cut into 1 inch pieces
  • 1 medium onion, chopped
  • 1/2 cup all-purpose flour (I like White Lily)
  • 4 sprigs fresh thyme (don’t skip this)
  • 2 bay leaves
  • 1 1/2 lbs boneless, skinless chicken thighs (about 8)
  • 1 sheet puff pastry, thawed first
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1/3 cup heavy cream

Directions:

  1. Thaw your puff pastry sheet before you do anything else.
  2. In a slow cooker, mix together mushrooms, carrots, onion, flour, thyme, bay leaves, and 1/2 cup water.
  3. Place chicken on top. Season with 1 tsp salt and 1/4 tsp pepper.
  4. Cover and cook until chicken and vegetables are tender, on low for 7-8 hours or on high for 4-5 hours. (*Note: I like it on high for 4.5 hours)
  5. 30 minutes before you serve it, heat oven to 425F. Using a large circle cutter or a glass, cut out 4 circles (or more if you want to use the other pastry puff sheet too). Place on a baking sheet and bake until golden, 8-10 minutes. Don’t let the little leftover bits go to waste. Let your kids cut them into whatever shapes they want and bake those too. The smallest bits puff up the most!
  6. 20 minutes before serving, add the peas, green beans, cream and 1/2 tsp salt to the chicken mixture and stir to combine. Cover and cook on high until heated through, about 15 minutes more. To serve, place chicken mixture in bowls and top with the pastry rounds.

Notes: Family loved this. Leftovers were excellent. I might double this recipe next time in order to have more leftovers!

Recipe Origin:  Real Simple, modified with more spices and changed timing around a little.

Italian Baked Penne

Prep Time: 20 minutes |Total Time: 35 minutes | Yield: Serves: 6

Ingredients:

  • 8 oz penne pasta
  • 1 lb Ground Mild Italian sausage
  • 2 cups onions, diced (can use frozen)
  • 2 garlic cloves, minced (can use jarred)
  • 8 oz button mushrooms, sliced
  • 1/4 tsp ground black pepper
  • 1 1/2 tsp Italian seasoning
  • 2 – 14.5 oz cans crushed tomatoes
  • 3 cups fresh spinach, roughly chopped
  • 8 oz mozzarella cheese, cubed
  • 1 cup grated Parmesan cheese, divided

Directions:

  1. Heat oven to 425° F.
  2. Boil salted water in large pot. Add penne pasta and cook until al dente, 11-13 minutes. Drain
  3. While pasta is cooking, heat large skillet over medium-high heat. Add sausage, onion and garlic. Saute sausage, while breaking it up, until cooked through, about 10 minutes.
  4. Add mushrooms and sauté 3 minutes. Add pepper, Italian seasoning and tomatoes to the skillet. Simmer, stirring every now and then, about 8 minutes.
  5. Combine sausage mixture with pasta, spinach, mozzarella cheese and 1/3 cup Parmesan cheese.
  6. Pour into 9″ x 13″ glass baking dish. Sprinkle remaining 2/3 cup Parmesan cheese on top.
  7. Bake 15 minutes or until cheese is melted and sauce is bubbling.

Notes:

Recipe Origin:  Back of a pasta box!