Category Archives: pasta

Curried Rice Noodles with Chicken, p. 556

Another bad-blogger post. I made this recipe November 2013. No picture.

Notes: made with chicken. good.

I really shouldn’t even post this.

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Pasta with Red Peppers and Balsamic Vinegar, p. 519

When we first got married Bryan had a list of foods he did not like. They included, but were not limited to: peppers, tomatoes, onions, and mushrooms. He’s grown to accept tomatoes and onions in some forms. But he loves peppers. Seriously love them. His love and acceptance of things that he previously didn’t like is what spurs me to continue to try things I don’t like (beans).

I put this meal on our meal plan with him in mind. Unfortunately the timing worked out so that he wasn’t home when I made it. Oh well. I enjoyed it and ate it all up.

 

I was particularly thrilled to get to use the first fresh basil of the season from our garden. I did find that there wasn’t enough balsamic vinegar to my taste and ended up adding a dash or two to each single serving I had. Also of note, I enjoyed it leftover cold better than fresh, warm.

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Linguine with Slow-Cooked Onions, page 519

Bryan has entered his travel season which means that I’m home alone occassionally. This means I can eat whatever I want. Including but not limited to: onions, tomatoes, and mushrooms. Sometimes all three make an appearance.

Last week I had a bag full of onions and decided that this would be a great meal to make just for me. The beauty of this recipe is how easy it is. First you finely chop a bunch of onions. Hello, food processor. We meet again! (I really love my food processor. I don’t understand people who don’t use them.) Then you cook them for a while. Besides stirring every so often and boiling some pasta that’s it. Mix pasta with onions, top with cheese.  It’s so simple and so delicious. These are the types of recipes that Mark Bittman excels at.

This recipe does make a ton. So I don’t recommend it if you are eating by yourself and your husband avoids onions like the plague.

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Pasta with Creamy Gorgonzola Sauce p. 525

This dish reminds of one of my standard meals at our favorite restaurant. Only without the chicken. The sauce is very easy, yet makes the meal.

Start by melting butter. Meanwhile mix crumbled gorgonzola cheese (the good stuff, don’t skimp here) with milk. When the butter is melted add in the milk/cheese mixture. Stir this until its a nice creamy sauce. A few lumps are okay, but I found that as I stirred I tried to mash cheese lumps against the side of the pan and this worked well.

Once your pasta is cooked and your sauce done combine the two adding some Parmesan cheese as a final garnish.

One variation is to add arugula and cherry tomatoes. I’m not a huge fan of arugula, but it was tasty. Other things I thought of to add in include: frozen peas, chopped asparagus, and cooked chicken.

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Spaghetti with Butter and Parmesan p. 506

Out of my lazy few weeks, I prepared this dish with things I had on hand. I just adore recipes like this one. So easy to adapt to whatever you might have on hand.

It really can’t get easier than this. Cook pasta. Toss with softened butter and parmesan cheese. Yes, that is it.

As always, Mark Bittman gives plenty of additions to your spaghetti dinner. I added frozen peas and a fried egg.

Easy, delicious, and I didn’t have go shopping. Beautiful.

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Pasta Carbonara by Bryan

Bryan cooks! Here’s the proof:

I tried to get him to write a post, but he didn’t want to. And when I finally convinced him he said to get everything ready. Which is about the same time that my computer decided to not upload pictures. So I’m throwing this together a few minutes before I leave for work. Sorry. But I thought it would be a treat to show ya’ll how Bryan does it.

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Pasta with Broccoli p. 516

Ingredients: broccoli, olive oil, garlic, pasta, salt and pepper.

Most recipes I have an idea of what they’ll be like before I begin. This one I wasn’t so sure about. Just broccoli and pasta?

First boil your broccoli for about 5 to 10 minutes. In a seperate pan put your olive oil over the heat and add your garlic. Once the broccoli is boiled add it into the olive oil and garlic. You’ll cook it for a few minutes while the pasta is cooking. While it is doing so, smash the broccoli with the back of your spoon. Yeah, I know, a bit different.

In the previous pot with the water, boil your pasta. Once your pasta is cooked add into the skillet with your broccoli and garlic.

Then serve. I topped mine with a bunch of Parmesan cheese, which was nice. Overall it was very easy to make, but just lacked a little pizazz or something. I don’t know.

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