Spring Vegetable Pasta Risotto Style

6 07 2011

This was an interesting way of cooking pasta which I found in a Cook’s Illustrated magazine. Basically the pasta is cooked in the same fashion as risotto. I found it to be very flavorful and not too heavy. Try it with farfalle, penne, or campanelle.

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Farfalle with Butternut Squash, Mushrooms, and Kale

9 02 2010
I needed to throw together a quick dinner with ingredients I had on hand and this easy winter pasta dish is what emerged.

4 tbsp olive oil

2 1/2 pounds butternut squash, peeled, seeded and cut into 3/4 inch cubes

1 lb of mixed mushrooms, cut into 1/2 inch pieces (I used baby bella, shiitake, and another mixed wild mushroom blend.)

3 large garlic cloves, chopped

1 tsp fresh rosemary, chopped

1/3 cup dry white wine or sake

1/3 cup whipping cream

1/4 tsp mace or nutmeg

1 lb farfalle pasta or any other short pasta shape like penne

1 head kale or spinach, washed and chopped

1 cup grated Parmesan cheese Read the rest of this entry »





Gaelen’s Whole Wheat Mac N Cheese

13 01 2010

Gaelen’s  Whole Wheat Mac N Cheese

Serves 6-8

This is my 13 year old son’s Mac N Cheese recipe and he loves Mac N Cheese.  Actually, this should be called Fusilli and Cheese not macaroni. Gaelen prefers the whole wheat fusilli. It seems to catch the sauce better and not be as dense as whole wheat elbow macaroni. Any pasta will due so try out your favorite. Read the rest of this entry »