Tag Archives: pasta

Chicken Sausage and Brussels Sprout Pesto Pasta

It’s not that often that something you pin on Pinterest actually turns out as delicious as you thought it might be. This Chicken Sausage and Brussels Sprout Pesto Pasta from Gimme Some Oven is one of my favorite Pinterest success stories. It was crazy delicious!! I usually have pesto in the freezer from one of the large batches that I make, so this was quick and easy enough to do after work one night.

Pesto Pasta

Chicken Sausage and Brussels Sprout Pesto Pasta

Print
Ingredients
  • 1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half
  • 3 Tbsp. olive oil, divided
  • ½ tsp. Kosher salt
  • ½ tsp. freshly-ground black pepper
  • 1 lb (16 oz.) orecchiette (or any pasta)
  • 4 chicken sausage links, sliced into ¼" thick coins
  • 5 cloves garlic, peeled and thinly sliced
  • ⅓ cup pesto
  • Parmesan cheese, for serving
  • Toasted pine nuts, for serving
Instructions
  1. Preheat oven to 400 degrees F. In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined.
  2. Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly. Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside. Remove from oven and set aside.
  3. Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes. Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.
  4. Cook the pasta according to the package directions. Once the pasta is cooked, drain the water (reserving ¼ cup pasta water), and then toss together the pasta, pesto, cooked sausage and garlic, and brussels sprouts. Add in some of the reserved pasta water if needed for extra moisture.
  5. Serve warm, and sprinkle with freshly-grated Parmesan cheese and pine nuts.

 

No Comments
POSTED IN: ,


Chicken, Mushroom, and Pea Pasta

One of my new favorite frozen shortcuts is the Woodstock Mixed Mushrooms. This organic mixture of shiitake, shimeiji, field, and abalone mushrooms makes any dish seem gourmet when it’s really just as simple as opening up a can or package of regular old button mushrooms.

mushrooms

I love the earthy flavor that these mushrooms give this pasta, and the peas add a nice contract of fresh brightness. The best part is that this meal is straight out of the freezer and kid-friendly, which makes it perfect and doable for a busy weeknight dinner.

Chicken Pasta

Chicken, Mushroom, and Pea Pasta

Frozen grilled chicken strips (like the Tyson Grilled & Ready Chicken Breast Strips)
1 bag of frozen peas
1 bag of frozen mushrooms (like the Woodstock Mixed Mushrooms mentioned above, though you could use fresh mushrooms as well if you have them)
1 package spaghetti
¼ cup grated Parmesan cheese
4 tbsp olive oil
1 tbsp minced garlic
Salt
Pepper

1. Cook spaghetti according to the directions on the package. Drain and set aside.

2. In a large sauté pan, heat 1 tbsp of the olive oil over medium-high heat. Add the garlic and cook for one minute. Add the chicken and mushrooms and cook until warmed through, about 5 minutes.

3. Stir in the frozen peas and sauté for one minute. Add the spaghetti and remaining olive oil and mix well to combine.

4. Sprinkle on the Parmesan cheese, add salt and pepper, and toss pasta.


Shrimp Florentine with Roasted Garlic

I love when a dish is comforting and yet packed with protein and iron. Since I happened to have shrimp and spinach in my refrigerator, I went in search of a recipe that used both ingredients … that my two year old would actually eat. I found this recipe for Shrimp Florentine on Cooking Light and decided to put my own spin on it.

I used fresh spinach instead of frozen, roasted the garlic instead of caramelizing it, and added caramelized onions and goat cheese (because what isn’t better with a little goat cheese?!). The result was so tasty that my daughter didn’t even mind eating the “leaves” (i.e. any leafy green I try to sneak into a  dish).

Shrimp Florentine with Roasted Garlic

4-6 cloves garlic (skin on)
2 tbsp olive oil
1 medium onion, chopped
2 tsp sugar
1 lb medium shrimp, peeled and deveined
1 tsp butter
1/2 cup low fat milk
1/2 cup fat-free, less-sodium chicken broth
1/3 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp crushed red pepper
1/8 tsp black pepper
4 cups fresh spinach
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
2 oz crumbled goat cheese

 

1. Preheat oven to 400°. Remove the outer, papery layers of the garlic, leaving the skin on the actual cloves intact. Wrap the cloves in aluminum foil and bake for about 30 minutes. Allow to cool.

2. Heat 1 tbsp olive oil in a large sauté pan over medium heat. Add onions and cook until soft and translucent. Sprinkle in sugar, stir, and continue cooking until the onions are very tender, about 20 minutes. Set aside.

3. To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan.

4. Melt butter in pan over medium heat. Stir in milk, broth, Parmesan cheese, salt, red pepper, and black pepper. Cook 1 minute, stirring constantly. Stir in spinach a handful at a time until it’s all incorporated and tender. Add onions and shrimp, mixing well.

5. Slice the ends off of the cloves of roasted garlic and carefully peel the skin off.

6. Combine shrimp mixture, garlic, and pasta in a large bowl; toss well. Sprinkle with goat cheese and serve immediately.

 


Spring Vegetable Pasta with a Lemon Cream Sauce

Since this little human I am growing has left me utterly exhausted recently, I haven’t been doing much adventurous cooking or trying many new recipes. Now that I’m in my second trimester, both my energy and my cooking are making a comeback.

I recently tried this Spring Vegetable Penne from the most recent issue of Cooking Light and LOVED it. The lemon cream sauce is both comforting and bright at the same time, and the veggies are perfect in it.  The only thing I might do differently next time is grill the asparagus for some extra flavor (and just because I can, since it’s finally nice out).

Spring Vegetable Pasta with a Lemon Cream Sauce

1 tbsp extra-virgin olive oil
¾ cup chopped Vidalia or other sweet onion
1 (4 oz) package presliced mushrooms
1 tsp chopped fresh thyme
1 garlic clove, minced
1 tbsp all-purpose flour
½ cup fat-free, lower-sodium chicken broth
½ cup half-and-half
¾ cup frozen green peas
3 tbsp shaved Parmesan cheese, divided
½ tsp grated lemon rind
1 tbsp fresh lemon juice
½ tsp salt
½ tsp freshly ground black pepper
8 oz uncooked penne (I used vegetable pasta, hence the reddish color)
1 pound (1 in) diagonally cut asparagus

 

1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and mushrooms; sauté 5 minutes or until tender. Add thyme and garlic; sauté 1 minute.

2. Sprinkle mushroom mixture evenly with flour; cook 30 seconds, stirring constantly.

3. Stir in broth and half-and-half; cook 2 minutes or until slightly thickened. Add peas, 2 tablespoons cheese, rind, and next 3 ingredients (through pepper); cook 1 minute or until peas are thoroughly heated.

4. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add asparagus to pot; drain.

5. Add pasta mixture to mushroom mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon cheese.

 


Lemon Pepper Shrimp Scampi

This dish originally appeared in the March 2009 issue of Cooking Light but was resurrected for the Best Recipes issue in November 2012, and after making it for dinner recently, I can see why! The flavors are so simple and delicious, and it was ready in under 20 minutes, which made it perfect {and kid-friendly!} for a hectic Wednesday night.

Lemon Pepper Shrimp Scampi
From Cooking Light

1 cup uncooked orzo
2 tbsp chopped fresh parsley
½ tsp salt, divided
7 tsp unsalted butter, divided
1 ½ lbs peeled and deveined jumbo shrimp
2 tsp minced fresh garlic
2 tbsp fresh lemon juice
¼ tsp freshly ground black pepper

1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.


Garlic Lemon Kale Pasta

Another fantastic kale recipe, if I do say so myself! I was going to use the rest of our kale to make a raw kale salad, but I knew Olivia would never eat that, so I decided to see if the flavors from the salad would translate to a pasta, with a few extra ingredients. Even I was surprised at how delicious this was! I would recommend using a really good spaghetti for this recipe. I used De Cecco Organic Spaghetti No. 12, which, I think, is the best dry spaghetti—thick, chewy, and just perfect. Also, I list half a bunch of kale in the recipe because that is what I had to work with, but really, you could use however much or little you like.

Garlic Lemon Kale Pasta

1/2 bunch of kale, washed and de-stemmed

16 oz. spaghetti

10 oz. package grape tomatoes, halved

1 cup shredded Parmesan cheese

1/2 cup pine nuts

1 lemon, halved

3 cloves garlic, minced

1/2 cup red onion, finely diced

4 tbsp olive oil

salt and pepper, to taste

 

Bring a large pot of water to a boil and cook the spaghetti as directed. Drain the pasta when it’s finished, and put it into a large bowl.

Once you have washed and removed the ribs from the kale, chop it into small strips. Heat 2 tbsp of olive oil in a pan over medium heat. Sauté the garlic and onions in the oil for just a few minutes, and then add the kale. Cook for about 5 minutes, or until the kale is completely wilted. Add the kale to the pasta, along with the tomatoes, pine nuts, and Parmesan cheese. Stir to mix well.

In the pan you just used to cook the kale, put your lemon cut sides down and allow to cook for about 5-10 minutes. (This isn’t a required step—you can just squeeze the lemon right onto the pasta if you prefer—but I’ve found that warming the lemon a bit beforehand really releases the flavor and makes it easier to juice.) When the cut sides of the lemon are lightly browned, remove it from the heat and allow it to cool for  a minute before squeezing it over the pasta.

Drizzle the pasta with the remaining olive oil and add salt and pepper to taste before tossing to incorporate all of the flavors.