Pasta Archives - Cookie Monster Cooking

Sausage, Red Pepper and Arugula Pasta

April 1, 2013 · 12 Comments

Sausage, red pepper and arugula pasta

One of the things that I love about cooking is that the possibilities are endless. There is never a shortage of great recipes, new ideas or inspiration. But sometimes I get so caught up in my excitement over sharing something new with you, that I forget about my old favorites. You know, the recipes that I make time and time again – especially the ones that I made long before I even started this blog.

Sausage, red pepper and arugula pasta

This pasta is one of those recipes. I have been making this for what seems like forever. It is a quick and easy meal – perfect for busy weekdays. I honestly can’t believe that I never thought to share it here with you before now.

This dish is so light and fresh. And you can use whatever type of pasta you have on hand. It is full of awesome veggies, like tomatoes, roasted red peppers, and arugula, which pair really well with some sliced chicken sausage and a little bit of cheese. Top it all off with fresh basil and you have a fabulous meal that you’ll want to make again and again. Well, at least for me : )

Sausage, red pepper and arugula pasta

Sausage, Red Pepper and Arugula Pasta

Yield: 4 servings

Ingredients

13 ounces pasta, such as penne
1 tablespoon olive oil
1 large shallot, finely chopped
3 links cooked chicken sausage, sliced ¼ to ½ inch thick
2 cloves garlic, minced
1 (6 ounce) jar roasted red peppers, drained and chopped (about 1 ¼ cups)
1 pint cherry tomatoes, halved
½ cup low sodium chicken broth
½ teaspoon salt
¼ teaspoon pepper
3 cups loosely packed baby arugula
¼ cup mascarpone cheese
½ cup freshly grated parmesan
8 large fresh basil leaves, thinly sliced

Instructions

Cook the pasta according to the package directions. Drain and set aside.
Meanwhile, set a large skillet over medium heat. Add in the olive oil. When hot, add the shallot and sausage to the skillet. Cook for about 5 to 6 minutes, until the sausage is lightly browned and the shallot is soft. Add in the garlic and cook for 30 seconds, until fragrant. Add in the peppers, tomatoes, chicken broth, salt and pepper. Bring to a simmer, then reduce the heat and simmer gently for about 5 to 6 minutes, until the tomatoes are softened. Stir in the arugula and cook until slightly wilted.
Turn off the heat. Stir in the mascarpone. Next add in the parmesan and drained pasta. Toss until combined. Season with additional salt and pepper to taste (I didn’t add any). Top with the basil.

http://cookiemonstercooking.com/2013/04/01/sausage-red-pepper-and-arugula-pasta/

Source:
Heavily adapted from Fine Cooking.

Filed Under: Main Dish, Pasta, Pork, Recipes, Weeknight · Tagged With: Main Dish, Pasta, Pork, Weeknight

Vegetable-Filled Macaroni and Cheese

January 11, 2013 · 8 Comments

Vegetable-filled macaroni and cheese

Looking for a new spin on classic mac and cheese? Especially one that is full of veggies and won’t completely get your New Year’s resolutions off track? This mac and cheese still has plenty of cheesy goodness, so don’t worry. While it’s not exactly overly healthy, you can feel better about eating it since it is packed with greens and other good-for-you ingredients.

Vegetable-filled macaroni and cheese

Now, promise me you won’t go running away when you see that greek yogurt and cottage cheese are part of this recipe. While they may seem a bit strange, they blend in so well with the cheddar and give the dish some creaminess and just a hint of tang that makes it a little different. In a good way. And I bet that you won’t even notice them in the final dish!

Vegetable-filled macaroni and cheese

We’re not really big mac and cheese people in our house, but this version is one that I can definitely get behind. Even my husband, who usually protests over meatless meals, likes this pasta. Pair it with a salad and you’ve got an easy weeknight meal to add to your rotation. You’re welcome : )

Vegetable-Filled Macaroni and Cheese

Yield: 4 to 6 servings

Ingredients

13 ounces whole wheat penne pasta
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
2 cups chopped broccoli florets
1 zucchini, chopped
8 ounces baby bella mushrooms, sliced
3 cups roughly chopped fresh spinach
1 teaspoon salt
½ teaspoon freshly ground pepper
1 cup cottage cheese
½ cup plain greek yogurt
2 cups freshly grated cheddar cheese, divided

Instructions

Preheat the oven to 350 degrees.
Cook the pasta according to the package directions. Drain and then place in a large bowl.
Meanwhile, add the butter and olive oil to a large skillet set over medium heat. Once the butter is melted, add in the onion. Cook until soft, about 4 to 5 minutes.
Stir in the garlic and broccoli and cook for about 2 minutes. Next add in the zucchini and mushrooms and cook until the veggies are tender, another 5 to 8 minutes. If needed, add in another 1 teaspoon olive oil to keep them from sticking to the pan.
Add in the spinach and cook until wilted. Turn off the heat and stir in the salt and pepper.
Add the vegetable mixture to the large bowl with the pasta. Next add in the cottage cheese, yogurt and 1 ½ cups of the cheddar cheese. Mix until well combined. Spread the mixture in a 9 by 13 inch baking dish and then sprinkle with the remaining ½ cup of cheddar.
Bake for 20 minutes, until heated through and the cheese is melted.

http://cookiemonstercooking.com/2013/01/11/vegetable-filled-macaroni-and-cheese/

Source:
Adapted from Cate’s World Kitchen. Originally from The New Moosewood Cookbook.

Filed Under: Main Dish, Pasta, Recipes, Vegetarian, Weeknight · Tagged With: Main Dish, Pasta, Vegetarian, Weeknight

Pumpkin and Goat Cheese Lasagna

October 26, 2012 · Leave a Comment

This my friends is some major comfort food. Comfort food with a seasonal spin, that is. My family has been having a rough week and when I got back to DC after visiting them over the weekend I was so happy to have some of this lasagna leftover in the fridge. It is warm and filling and packed with Fall flavors that are always bound to cheer me up. Now if only I could ship some of this to my family for them to enjoy… but I don’t think that would work out so well!

So about this lasagna. I really love that it has so many layers of flavor. You get this wonderful balsamic, slightly caramelized oniony goodness going on from the first layer, which pairs so well with the pumpkin and pine nuts, and is all tied together with parmesan and goat cheese. This bakes up beautifully, but be sure to let it rest for at least 10 minutes after you take it out of the oven. If you don’t, you’ll wind up with a runny mess when you try to slice it. And no one wants that.

This lasagna was actually intended to be “baked” in a crockpot. Except apparently I didn’t plan so well and realized this after I was already using mine for something else. In the end it worked out, since baking it in the oven actually takes less time than in the crockpot. But if I ever try that out, I’ll be sure to update and let you know how it goes.

Pumpkin and Goat Cheese Lasagna

Yield: 4 to 6 servings

Ingredients

2 tablespoons olive oil
3 large onions, thinly sliced
4 cloves garlic, minced, divided
1 teaspoon salt, divided
½ teaspoon pepper, divided
1 ½ teaspoons chopped fresh sage
1 ½ teaspoons chopped fresh thyme
1 tablespoon all-purpose flour
1 ½ cups vegetable broth (or chicken broth)
2 tablespoons balsamic vinegar
¼ cup chopped fresh parsley, divided
10 to 12 lasagna noodles
1 can (15 ounce) pumpkin puree
2 large eggs
¼ cup panko breadcrumbs
⅓ cup finely chopped pine nuts
¾ cup freshly grated parmesan cheese, divided
8 ounces goat cheese, crumbled

Instructions

Preheat the oven to 400 degrees.
Add the olive oil to a skillet set over medium heat. When hot, add the onions. Cook for about 10 minutes, until lightly browned. Add 3 cloves of the garlic, ½ teaspoon of the salt, ¼ teaspoon of the pepper, the sage, thyme and flour. Mix until well combined and cook for 1 minute, stirring frequently. Add in the broth and simmer for several minutes, until the mixture has thickened slightly. Stir in the balsamic vinegar and half of the parsley. Remove from the heat and set aside.
Meanwhile, cook the lasagna noodles according to the package directions. Cool with cold water and set aside.
In a medium bowl, add the pumpkin, eggs, panko, pine nuts, ½ cup of the parmesan, the remaining half of the parsley, the remaining 1 clove garlic, ½ teaspoon salt and ¼ teaspoon pepper. Mix until well combined.
In an 8×8 inch pan, spread ⅓ of the onion mixture in the bottom. Top with ⅓ of the lasagna noodles (breaking them to fit in the pan as needed), then ⅓ of the pumpkin mixture, and finally ⅓ of the goat cheese. Repeat this process two more times (onion mixture, lasagna noodles, pumpkin mixture, goat cheese). Top the lasagna with the remaining ¼ cup of parmesan cheese. Cover the pan with aluminum foil.
Bake for 40 to 50 minutes, until the edges are lightly browned and the center is just set. For the last 10 minutes of baking remove the aluminum foil. Remove the lasagna from the oven and let rest for 10 minutes before slicing.

http://cookiemonstercooking.com/2012/10/26/pumpkin-and-goat-cheese-lasagna/

Source:
Adapted from Art of the Slow Cooker.

Filed Under: Main Dish, Pasta, Recipes, Vegetarian · Tagged With: Main Dish, Pasta, Vegetarian

Penne with Butternut Squash, Bacon and Sage

October 17, 2012 · Leave a Comment

Okay, I know. Pasta again. I shared another pasta recipe only two weeks ago, and fair warning that I have one more coming your way soon. Apparently I am on more of a kick than I originally thought. But I swear I had to post this dish – it’s good. Really good. And I don’t want to hold out on you. That would be silly.

So here we go. The last time I made this dish was over a year ago and I was excited to have it again this past week. When I saw the newly arrived cartons of butternut squash at the food store, I knew this dish had to happen. It is very different from the pasta recipes I normally make, but in a good way.

This dish is bright and fresh, from a hint of lemon and lots of sage. The crispy bacon adds some saltiness and the walnuts add a little bit of crunch. It is all tied together with chicken broth, wine and cream cheese. Creamy but in a light way. And let me let you in on a little secret – I don’t really like bacon. I know, I’m in the minority here. I would never choose bacon if given the choice of something else. But in this dish, it just works. I ate it and liked it. Craziness.

Penne with Butternut Squash, Bacon and Sage

Yield: 4 to 6 servings

Ingredients

2 tablespoons olive oil, divided
4 cups butternut squash chunks, about ½ inch in size*
6 green onions, thinly sliced
3 cloves garlic, minced
¼ teaspoon nutmeg
2 teaspoons all-purpose flour
2 cups low-sodium chicken broth
¼ cup dry white wine
13 ounces whole wheat pasta
¾ cup freshly grated parmesan cheese
2 ounces cream cheese (light is fine)
2 tablespoons minced fresh sage
4 teaspoons freshly squeezed lemon juice
salt and pepper, to taste
⅓ cup walnuts, roughly chopped
4 to 6 strips bacon, cooked until crispy and chopped into pieces

Instructions

Place a 12-inch skillet over medium heat. Add in 1 tablespoon of the olive oil. When hot, add in the butternut squash chunks. Cook for about 15 to 20 minutes, stirring occasionally, until the squash is spotty brown. Transfer the chunks to a bowl and set aside.
With the skillet still over medium heat, add in the remaining 1 tablespoon olive oil, green onions, garlic and nutmeg. Cook for about 1 to 2 minutes, until the green onions are softened. Add in the flour and cook for 1 minute, stirring frequently. Slowly pour in the chicken broth and wine, scraping up any browned bits from the bottom of the pan.
Next, add back in the butternut squash. Bring the mixture to a simmer and cook for about 10 to 15 minutes, until the squash is tender and the sauce has thickened a bit. Do not stir often or the squash will start to fall apart.
Meanwhile, cook the pasta according to the package directions. Reserve about ¼ cup of the cooking water, then drain and set aside.
When the squash is finished cooking, turn off the heat. Add in the parmesan, cream cheese, sage, lemon juice and salt/pepper to taste. Gently stir until combined. Add the pasta to the skillet. Use the reserved cooking water, as needed, to loosen the pasta. Top with the chopped walnuts and bacon.

Notes

*I cheated and used pre-cut butternut squash chunks available at our local food store. The original recipe indicates that 1 small butternut squash, about 2 pounds in size, will yield this amount (after it is seeded and cut into chunks).

http://cookiemonstercooking.com/2012/10/17/penne-with-butternut-squash-bacon-and-sage/

Source:
Slightly adapted from America’s Test Kitchen Healthy Family Cookbook.

Filed Under: Main Dish, Pasta, Pork, Recipes · Tagged With: Main Dish, Pasta, Pork

Pasta with Ratatouille-Style Vegetables

October 3, 2012 · Leave a Comment

There is something about this time of year that makes me crave pasta. Granted I’m Italian so I could eat it all the time, but when the weather starts to get cooler I find myself wanting it even more than normal. While I have plenty of go-to recipes for pasta dishes that are more on the super cheesy comfort food side of things, this time I wanted something a little bit lighter. But still filling and comforting.

This dish fit the bill perfectly. It is packed full of veggies and flavor, yet is not weighed down by tons of cheese or heavy sauce. Yet it’s still substantial and filled us up for an easy weeknight dinner. Once you get all the vegetables chopped, this dish comes together fairly quickly. While I loved the combination of vegetables, you could easily change it up based on what you have on hand. New weeknight dinner item to add to our normal rotation? Done and done.

Pasta with Ratatouille-Style Vegetables

Yield: serves 4

Ingredients

2 tablespoons olive oil, plus extra for brushing
1 large onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 teaspoons minced fresh thyme
red pepper flakes, to taste
salt and pepper, to taste
1 (28-ounce) can Italian tomatoes
¾ cup low-sodium chicken broth
pinch of sugar
2 baby eggplants, sliced lengthwise about 1 inch in thickness
2 zucchini, sliced lengthwise about 1 inch in thickness
⅓ cup packed fresh basil, chopped
12 ounces whole wheat rotini pasta (or another similar shape)
freshly grated parmesan cheese

Instructions

Add the 2 tablespoons olive oil to a large skillet set over medium heat. When hot, add the onion, peppers, thyme, red pepper flakes and salt/pepper. Cook, stirring occasionally, until the vegetables are tender, about 7 minutes. Add the tomatoes (with their juices) and use a wooden spoon to gently break them up. Next, add in the chicken broth and stir to combine. Increase the heat to medium-high and simmer for about 15 minutes, stirring occasionally. Add the sugar and adjust the salt/pepper if needed.
Meanwhile, preheat the broiler. Place the eggplant and zucchini on a rimmed baking sheet. Brush both sides of the slices with olive oil and season with salt and pepper. Broil for about 5 minutes then flip over the slices. Broil for about 5 minutes longer, until the vegetables are tender. Cut into bite-size pieces and add to the sauce. Lower the heat back to medium and cook the sauce for another 3 to 5 minutes. Stir in the fresh basil.
Meanwhile, cook the pasta according to the package directions. Drain the pasta and add to the sauce. Toss to combine.
Spoon the pasta into serving dishes. Sprinkle with parmesan cheese.

http://cookiemonstercooking.com/2012/10/03/pasta-with-ratatouille-style-vegetables/

Source:
Adapted from Williams and Sonoma Weeknight Fast & Fresh.

Filed Under: Main Dish, Pasta, Recipes, Vegetarian, Weeknight · Tagged With: Main Dish, Pasta, Vegetarian, Weeknight

Sun-Dried Tomato Pasta Salad

August 20, 2012 · Leave a Comment

Let’s talk about pasta salad. I really do like pasta salad, but I can’t stand when it is smothered in heavy mayonnaise or drowned in a lot of dressing. I want my pasta salad to be simple with a light dressing to make it interesting.

Pasta salads are the perfect dish to make ahead for gatherings, so of course I made one for my cousin’s baby shower. I needed items on the menu that I could make after work a day or two before the event. I have a few other versions of various pasta salads that I’ve made previously, but I wanted to try something new this time around. I’ve mentioned before the ridiculous amount of basil we have from our garden, so incorporating lots of this herb led me to try this recipe.

I was really happy with the way this turned out. It is not too heavy but still flavorful from all the sun-dried tomatoes and fresh basil. The tomatoes and mozzarella give this salad some bulk yet it is still on the simple side. It worked great as a side dish at the shower, but was still satisfying enough to eat the leftovers the following day as a meal.

Sun-Dried Tomato Pasta Salad

Ingredients

For the salad:

1 (13.25 ounce) box pasta – penne, rotini, etc.
1 ½ pints cherry or grape tomatoes, halved
16 ounces mozzarella, cubed
5 sun-dried tomatoes, drained, patted dry and chopped
1 shallot, minced
1 cup freshly grated Parmesan
1 cup packed basil leaves, coarsely chopped

For the dressing:

5 sun-dried tomatoes, drained and patted dry
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 clove garlic, coarsely chopped
1 teaspoon salt
¼ teaspoon freshly ground black pepper

Instructions

Cook the pasta according to package directions. Drain and set aside to cool.
In a large bowl, add the tomatoes, mozzarella, 5 sun-dried tomatoes and shallot. When the pasta has cooled, add it to the bowl. Toss to combine.
To make the dressing, add the remaining 5 sun-dried tomatoes, vinegar, olive oil, garlic, salt and pepper to the bowl of a food processor. Process until almost smooth.
Add the dressing to the bowl with the pasta and top with the Parmesan and basil. Toss to combine.

http://cookiemonstercooking.com/2012/08/20/sun-dried-tomato-pasta-salad/

Source:
Adapted from Cook like a Champion. Originally from Barefoot Contessa Family Style via Pink Parsley.

Filed Under: Main Dish, Pasta, Recipes, Side Dish, Vegetarian · Tagged With: Main Dish, Pasta, Side Dish, Vegetarian

Chicken and Vegetable Lo Mein

June 25, 2012 · 4 Comments

This was one of the first dishes that I made when I started to really enjoy cooking and wanted to branch out from the few recipes I made over and over. My mom had actually purchased the cookbook it came from as a Christmas gift for my sister. But since she barely ever cooks and said she would never use the book, it was immediately re-gifted to me. Thanks guys : )

This has quickly turned into one of my favorite go-to recipes when I’m pressed for time but still want a delicious homemade dinner. You can throw the whole thing together in less than 30 minutes (especially if you cook the chicken in advance). Huge win in my opinion.

My favorite part of this dish is all the vegetables – I sometimes add extra if I have any leftover in the fridge. And the peanuts give a nice crunch – we usually add extra of those as well when serving.

Chicken and Vegetable Lo Mein

Yield: 4 to 6 servings

Ingredients

For the lo mein:

12 ounces uncooked spaghetti or angel hair pasta
1 tablespoon olive oil
1 bell pepper, thinly sliced
1 red onion, thinly sliced
1 cup shredded carrots
1 bag fresh stir-fry veggie mix (12-14 ounces)
1 ½ cups cooked cubed chicken
½ cup dry roasted peanuts

For the sauce:

1 cup chicken broth (we use low sodium)
⅓ cup orange marmalade
¼ cup soy sauce (we use low sodium)
3 cloves garlic, minced
1 tablespoon ginger root, minced
2 tablespoons cornstarch

Instructions

In a medium saucepan, bring water to a boil. Cook the pasta according to the package directions. Drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium high heat. Add in the pepper, red onion, carrots and stir-fry veggie mix. Cook until the vegetables are crisp tender, stirring occasionally, about 5-6 minutes.
While the veggies are cooking, whisk together the chicken broth, marmalade, soy sauce, garlic, ginger root and cornstarch in a small bowl. Set aside.
When the veggies are ready, mix in the chicken chunks. Move the veggie/chicken mixture to the sides of the skillet (creating a well in the center of the pan). Pour in the sauce. Bring the sauce to a boil over medium high heat. Once boiling, mix the veggies/chicken with the sauce so evenly coated. Turn off the heat. Add the drained pasta and peanuts directly to the skillet. Toss so that everything is well combined. Serve immediately.

http://cookiemonstercooking.com/2012/06/25/chicken-and-vegetable-lo-mein/

Source:
Adapted from The Pampered Chef, 29 Minutes to Dinner, Volume 2

Filed Under: Main Dish, Pasta, Poultry, Recipes, Weeknight · Tagged With: Main Dish, Pasta, Poultry, Weeknight

Pasta with Grilled Vegetables and Sausage

May 30, 2012 · Leave a Comment

This is one of our favorite pasta dishes to make when it’s warm outside. I started making this dish several years ago and each year we look forward to this time when lots of fresh produce is in season. This pasta is filled with grilled vegetables and then mixed in with some crumbled sausage and feta cheese. It’s on the lighter side for a pasta dish – which we really enjoy during the spring and summertime.

I also like this meal since it’s one that my husband and I make together. I get everything prepped and then my husband mans the grill. I’m actually not allowed to touch the grill anymore – which is probably in my own best interest. I am extremely accident prone – and I’ve hurt myself more than once… so my grilling privileges have been revoked. Smart move by my husband so he doesn’t have to deal with my complaining / ridiculous sobbing after I do something stupid.

But, I digress. This pasta is fairly quick to pull together, so you have plenty of time to sit outside, eat and enjoy the warm weather and lingering daylight. While we personally love the sausage in this recipe, I’ve made it several times with no meat (and just added some extra veggies). It’s great this way as well and I love having another vegetarian option to add to our meal plans. Give this recipe a try – I have a feeling it will become a summertime favorite.

Pasta with Grilled Vegetables and Sausage

Yield: 4 to 6 servings

Ingredients

2 zucchini, cut lengthwise and then in half
1 orange pepper, cut into quarters
1 yellow pepper, cut into quarters
1 large red onion, cut into quarters
olive oil, for brushing
salt and pepper, to taste
1 box angel hair pasta
1 pound sweet Italian sausage, casings removed
3 tablespoons olive oil
½ cup walnuts, chopped
1 (3.5-ounce) package feta cheese
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried parsley

Instructions

Light up a grill (charcoal or gas) over medium high heat. Brush all of the vegetables with olive oil on both sides and season with salt and pepper. Place the vegetables directly on the grill and cook covered for about 10 minutes (turning the veggies once while grilling). Remove when they are tender and slightly charred. Cut into 1-inch chunks.
Meanwhile, in a medium saucepan, bring water to a boil. Cook the pasta according to package directions. Drain the pasta and add to a large bowl.
While the pasta is cooking, add the sausage to a medium skillet. Crumble over medium high heat until the sausage is cooked through and browned.
Add the sausage and veggie chunks to the large bowl with the pasta. Next add in the 3 tablespoons olive oil, walnuts, feta cheese and dried herbs. Toss until well combined.

http://cookiemonstercooking.com/2012/05/30/pasta-with-grilled-vegetables-and-sausage/

Source:
Adapted from Williams and Sonoma Weeknight Fast & Fresh