Baked Spaghetti in Garlic Bread

So, I love carbs. I can admit it. When I saw this on Pinterest, I knew I would love it! I decided to change it up a bit from the original recipe on the Rhodes Rolls website. I used a bread recipe that I love! I use it for pizza crust, bread sticks, garlic bread, and anything else I can think of. Its so easy and delicious! I even make it with half white, half wheat flour so its a bit healthier. I also use whole wheat pasta. Brett doesn't love whole wheat, but he doesn't mind it in this recipe. 

Bread Ingredients:

1 cup luke warm water

1 tbsp Honey

1 envelope Active Dry yeast

1 tsp salt

1 1/2 cups white flour

1 1/2 cups whole wheat flour

Spaghetti Ingredients:

1 box whole wheat pasta

3/4 jar of Spaghetti sauce (I always add brown sugar, oregano and garlic salt to enhance my sauce)

8 oz mozerella cheese

1 egg white

Parsley

shredded parmesan

minced garlic

Combine yeast and warm water and let sit for a few minutes, long enough to be sure yeast is active. Add the honey and salt. I use my Kitchenaid with the bread dough hook. Turn on mixer, but don't turn on higher than a 2 on the Kitchenaid. Slowly add flour, about 1/2 cup at a time. When the bread starts to pull away from the sides and doesn't come off on your finger when you touch it, its done. Leave the mixer on for 5 minutes and let the dough hook do its work. 

After 5 minutes, cover with a towel and let rise about an hour, or until double in size. Roll out into whatever shape you are using the bread for. I roll it out into a rectangle size like in the picture below.

Prepare spaghetti according to your liking. I always use a pound of ground beef with mine. I also use a bit less sauce than normal to avoid the bread getting soggy at all. Combine the sauce, meat, and noodles (again, I use whole wheat pasta) and pour down the middle of the bread. Slice some slits down the edges of the bread, as shown below.
Note: be sure to use parchment paper, rather than wax paper. I've learned the hard way that the bread doesn't come off the wax paper well at all.

 Top the spaghetti with mozerella cheese, either cubed or shredded, about 8 oz. Braid the sliced edges of the bread together by pulling them all up and braiding them together. You can pinch the bread together. Pull up the edges to close up the bread loaf. Baste the bread with the egg white, sprinkle dried parsley, mined garlic and parmesan cheese.

Bake at 350 for 30-35 minutes. Cool and serve. I warmed some more pasta sauce to dip it in and it was delicious.

The Finished Product!

Delicious dinner!

Enjoy!

~Heather

Toasted Ravioli

Not only does St. Louis have a great baseball team, it also has Toasted Ravioli!  What is it?  Meat filled ravioli, breaded, and fried (not toasted), topped with grated Parmesan cheese and served with marinara sauce for dipping. It is and appetizer that originated in St. Louis and can rarely be found in other cities (but they do serve it as part of an appetizer at the Olive Garden).  Everyone who has come to St. Louis and tried toasted ravioli has loved it!  

The best place to get toasted ravioli in St. Louis is at Cunnetos which is in an area called The Hill (predominately Italian neighborhood).  They also serve it by the deli at the grocery stores there.  When I was little I remember going to the store with  my mom and we would often stop at the deli and I would get some toasted ravioli and chicken fingers to have for lunch.  So good!  They also served it at school but the meat inside wasn't the best so I didn't really get it there. 

My mom moved to Idaho at the beginning of the summer so I'm not sure when I'll be heading back to my home town to indulge in toasted ravioli. Maybe the rest of the country will eventually catch on to how amazingly good it is and start serving it every where.  But until then, I'll just make it myself!

 I have never seen round toasted ravioli but the square ones at the store were a cheap brand and I didn't want to chance it.  Oh, and we didn't have any Parmesan for the top. :(

 
INGREDIENTS
10 beef ravioli (frozen)
3/4 c Italian bread crumbs
1 c butter milk
oil (vegetable or canola)
Grated Parmesan cheese
marinara sauce

DIRECTIONS
Boil ravioli as directed but to al dente.  While it is cooking place buttermilk in a bowl and Italian bread crumbs in a pie dish.  Fill a large pot with a half inch of oil and turn stove top to medium high. When ravioli is done remove from water and place in buttermilk.  Remove ravioli from buttermilk and dredge in bread crumbs covering both sides.  Gently place breaded ravioli in the bottom of the pot of oil. Don't over crowd the pan.  Each ravioli should be completely touching the bottom of the pan so you will have to do a few batches.  Cook both sides of the ravioli about 1-2 minutes on each side until they are golden brown. Remove from pan to a plate covered with paper towels.  Place toasted ravioli on a platter, sprinkle with grated Parmesan cheese, and place a custard cup of marinara sauce on the side.  Enjoy the deliciousness of St. Louis, MO.

–Melanie

Thai Sesame Peanut Noodles

Once again I altered a recipe from melskitchencafe.com. All of the recipes I've tried of hers Nick and I have really liked. It is fairly simple and I had pretty much all the ingredients on hand (although I do cook a lot). I made some adjustments to the original recipe by changing the cooking method of the chicken and adding broccoli and more carrots (gotta get those veggies in! :)) I also use whole wheat spaghetti noodles.  Usually I don't like the texture of whole wheat pasta but the whole wheat spaghetti tastes great especially when used in this dish (my husband had no idea because the peanut sauce is brown anyway)!

INGREDIENTS
1/2 c sesame seeds
1/2 c chunky or smooth peanut butter
2 tsp garlic powder
2 tsp ground ginger
1/4 c rice vinegar
1/2 c soy sauce
1/2 tsp red pepper flakes (add more if you want it spicier)
1/2 c light brown sugar
8-10 frozen chicken tenders
1 box spaghetti noodles
2 Tbsp toasted sesame oil
4 green onions, sliced
2 medium carrots, grated/shredded
1 bunch broccoli

DIRECTIONS
Chicken:
Place a large piece of foil on a baking sheet. Put frozen chicken tenders on foil and sprinkle with salt and pepper. Fold foil to enclose chicken.  Cooke in oven at 350 for about 45 minutes or until chicken is cooked. While chicken is baking make sauce, noodles, and vegetables.  When chicken is done cooking, slice into thin strips.

Sauce:
Toast sesame seeds in a skillet over medium high heat until golden brown. Reserve 1 Tbsp of toasted seeds to sprinkle on top before serving. In a blender or food processor, blend seeds, peanut butter, garlic, ginger, soy sauce, vinegar, red pepper, and sugar until smooth.  Add 1 Tbsp hot water at a time until the consistency of heavy cream.

Noodles:
Boil water for noodles in a large pot and cook as directed on box, drain, put back in pot, drizzle with peanut oil (or vegetable oil), and toss.  While noodles cook, prepare the vegetables.

Vegetables:
Rinse and cut broccoli florets into bite size pieces.  Fill a medium pot with a half inch of water. Add florets when water begins to boil.  Cover and steam until tender but crisp.  Drain off any excess water. For carrots, rinse, peel, and grate (or you can make long thin strips using the peeler).

Assemble:
To the noodles add chicken, broccoli, carrots, and sauce and then toss until evenly mixed.  Dish onto plates and top with green onions and reserved toasted sesame seeds.

–Melanie

LeeAnn's Bowtie Festival (from Olive Garden)

When I got married, I got a recipe book from my awesome co-worker LeeAnn full of her favorites and some of her own creations. I've tried a lot of great stuff from it, but this one was particularly delicious! I had to work the day I wanted to make it, so my awesome husband did the work and it was perfect! I'm so happy I have a husband that can cook well, but he's RaeJean's son, so no surprise there! This is LeeAnn's version of Bowtie Festival from Olive Garden. It tasted very similar without being so oily, which is my biggest complaint about most food there, so this was perfect.

Preheat oven to 400

Ingredients:
2-3 boneless skinless chicken breasts
1 box bowtie or rotini pasta
1/2 bag frozen peas
1 jar Alfredo sauce
1/2 pint whipping cream
4 slices of bacon, cooked and crumbled
diced tomatoes

Instructions:
Place chicken on foil-lined baking sheet, sprinkle with salt and pepper. Bake at 400 for 15-20 minutes or until done.
Meanwhile, bring large pot of salted water to a boil. Add pasta and frozen peas. Cook until pasta is done and drain. Dice chicken. Mix all ingredients together in the large pot, heat through and serve!

Heather

Penne with Sun-Dried Tomato Cream Sauce

This recipe is from the magazine: Cook’s Country. It doesn't take long to make and tastes delicious!

INGREDIENTS

2 T butter
1 small onion, chopped fine
2 garlic cloves, minced
½ cup sun-dried tomatoes, minced
1 (14.5 oz) can diced tomatoes
1 cup heavy cream
salt
1 pound penne or ziti
¼ cup chopped fresh basil
ground black pepper


DIRECTIONS

Bring 4 quarts water to boil in large pot. Meanwhile, melt butter in large skillet over medium heat. Cook onion until soft and lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in sun-dried tomatoes, diced tomatoes, and cream. Increase heat to medium-high and simmer until slightly thickened, about 5 minutes.

Add 1 T salt and pasta to boiling water and cook until al dente. Reserve ¼ cup cooking water, drain pasta, and return to pot. Add sauce and basil to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper, serve.

–Melanie

Chicken Alfredo Rollups

I found this recipe on mmmcafe blog. Its a delicious and fun version of Chicken Alfredo mixed with Lasagna. It was easy to prepare and declared "another success" by my husband.

Ingredients
9 Lasagna Noodles
2 1/2 cups Alfredo Sauce
2 cups cooked, shredded chicken
2 cups mozzarella cheese
garlic salt
oregano

Directions
Preheat oven to 350 degrees.

Cook chicken. I always prefer to boil chicken if I'm going to shred it. Its super easy to shred the chicken if you have a Kitchenaid or other stand mixer. Using the beater, just drop the chicken in, turn the mixer on and in a couple of minutes, you have perfectly shredded chicken!

Meanwhile, in a 7x7 pan, use about a quarter of a cup of alfredo sauce and coat the bottom of the dish. Set aside.

While chicken is cooking, boil water in a large pot. Cook lasagna noodles until al dente. I cooked a few extra in case any noodles broke, which was good since two did! When noodles are cooked, drain and rinse with COLD WATER. This prevents the noodles from sticking to each other. Lay the noodles out on papertowels and pat dry. Cover each noodle with 2 tbsp of alfredo sauce. Spread the chicken out evenly over the noodles then sprinkle with oregano and garlic salt. Top with cheese.

Carefully roll up each noodle and place in dish with alfredo sauce, seam side down. The noodles fit in pretty tight. Cover noodles with enough alfredo sauce to cover entire dish and sprinkle with cheese. I used less sauce and cheese than was asked and it tasted great. Bake for 30 minutes or until cheese is melted.

Heather

Easy Pasta Primavera

My mom got this recipes from a cooking magazine as well. It is a fast easy recipe and tastes delicious!    I didn't have any fettuccine on hand so I used shells which are easier to eat.  Give it a try!

INGREDIENTS
2 T butter
1 small onion, chopped fine
8 oz white mushrooms, quartered or sliced
salt and pepper
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, drained
1 cup heavy cream
12 oz fettuccine
1 pound asparagus, tough ends discarded, spears cut diagonally into 1-inch pieces
1 medium zucchini, cut into ½ inch dice
1 cup frozen peas
½ cup grated Parmesan cheese, plus extra for serving
1 ½ T lemon juice
¼ cup thinly sliced basil

DIRECTIONS
1. Bring 4 quarts water to boil in large pot for cooking pasta. Meanwhile, melt butter in large skillet over medium heat until foaming. Add onion, mushrooms, ½ teaspoon salt, and ½ teaspoon pepper and cook until soft and browned, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes and cream, increase heat to high, bring to boil, and remove pan from heat.

2. As sauce cooks, add 2 T salt and pasta to boiling water and cook until just beginning to soften, about 6 minutes. Add asparagus to pot and cook for 1 minute. Add zucchini and cook for 2 minutes. Add peas and cook until pasta is al dente, about 1 minute.

3. Drain pasta and vegetables and return to pot. Toss in cream sauce, cheese, lemon juice, and basil and season with salt and pepper. Top with Parmesan and serve.

 mushrooms, onion, and garlic

 mushrooms, onion, garlic, tomatoes, and cream

drained pasta, asparagus, zucchini, and peas

–Melanie

Mediterranean Chicken Pasta

This is another recipe from the Pendulum Court.  It is one of my favorite dishes there.

*To make thicker: Make sauce a day before so it can refrigerate.  On day of service heat sauce over stove and mix with pasta just before serving.

INGREDIENTS

1 Tbsp butter
2 cloves garlic
6 oz mushrooms
6 chicken tenders
2 1/2 Tbsp butter
2 1/2 Tbsp flour
3 c milk
5.5 oz Neufchatel cheese
1/3 c Parmesan cheese, grated
1 1/4 tsp chicken bullion
3 Tbsp lemon juice
1 c water
3/4 tsp salt
7 oz (1/2 can) chopped tomatoes
6.5 oz artichoke hearts, quartered & separated
1 lb pasta (bow tie or penne)

DIRECTIONS

Cut chicken into bite sized pieces.  Melt 1 Tbsp butter in skillet.  Add garlic and chicken and cook over medium high heat.  When chicken is close to being done add sliced mushrooms and cook until chicken is done and mushrooms are tender.  Remove chicken from pan and place in fridge.

Melt 2 1/2 Tbsp butter in pan and add flour to make a roux.  Gradually add milk and whisk vigorously. cook over medium-high heat.  Continue to stir to prevent scorching.

Add cheeses, bouillon, lemon juice, water, and salt and stir.  Just before it begins to boil add chicken, tomatoes, and artichoke hearts and gently mix.  Reduce heat to low and let simmer for 5 minutes.

Boil pasta and drain when done.  Gently mix pasta with sauce and serve.
–Melanie

Chicken Pasta Salad

This is a delicious and refreshing pasta salad that is great for a light summer dinner.  I served this at my sister's baby shower and it was a big hit!

INGREDIENTS

Chicken marinade:
1 tsp olive oil
1 tsp salt
1 tsp pepper
1 tsp chili powder


Dressing:
2 cloves crushed garlic
1 Tbsp dried basil
1 Tbsp dried oregano
1 Tbsp Dijon mustard
1 Tbsp cider vinegar
1 c light olive oil


Pasta:
1 lb boneless chicken breasts or tenders- marinaded and grilled
1 lb bow tie pasta
1 (10oz) carton grape tomatoes
1 c grated Parmesan cheese


DIRECTIONS

Marinate chicken in the chicken marinade ingredients for at least 3 hours or over night.  Grill chicken until done (I don't have a barbecue so I just grill it on the George Foremen grill and the chicken is super moist and tender).  Cool and cut into thin strips.

Make pasta as directed.  While pasta is cooking make the dressing by mixing all dressing ingredients in a small bowl.  When pasta is done drain water and then put in ice water until cold.  Drain off water again.  Cut each grape tomatoes in half (it makes it easier to eat) and add to pasta.  Add Parmesan cheese, sliced chicken, and dressing.  Mix and enjoy!
–Melanie

Corn Chowder Pasta

This recipe is adapted from the Corn Chowdah Mac'n'Cheese recipe in Rachael Ray's Everyday October 2011 issue.

Disclaimer: this dish has a lot of steps. It actually does not take that long to make but you will dirty three pans before this pasta ends up in a casserole dish. It is totally worth the time and dirty dishes! This is my husband's favorite!

1 lb. rigatoni, penne, or macaroni pasta
1 can corn
1/4 lb bacon, cut into 1 inch pieces
1 baking potato, diced into 1/2-inch pieces
1/2 T. Old bay seasoning
2 stalks celery, diced
1 red chile pepper, fresno (You may also use a serrano pepper if you can't find a fresno)
1 red bell pepper, diced
1 small red onion, diced
4 cloves garlic, use garlic press

White sauce
3 T. butter
2 T. flour
2 c. whole milk
1 tsp. dry mustard
1/2 tsp. cayenne pepper
1/4 tsp. nutmeg
1 c. grated parmigiano-reggiano cheese (you can use just Parmesan or another similar cheese)
1 1/2 c. shredded cheese (monterey jack, cheddar, or colby jack; I use a white cheese from mexico)

Boil pasta in salted water till the pasta is al dente. drain pasta and return to pot. Meanwhile, heat skillet over medium heat and cut bacon into 1 inch pieces using cooking scissors. When bacon is crisp, remove from pan onto a paper towel. Add corn, potato, and Old bay seasoning to bacon grease and cook for about 5 minutes. Then add celery, chile pepper, onion, and garlic to mixture. Stir occasionally and let cook until softened. While the veggies are softening, prepare the white cheese sauce. Melt the butter over medium heat in a saucepan. Add flour and whisk. Then add milk. Season the rue with mustard, cayeene pepper, and nutmeg. Cook until the sauce becomes thick and coats a spoon. Reduce heat to low and add in parmigiano-reggiano. Taste the sauce to see if you prefer more salt and pepper. Add the vegetable mixture to the pasta. Coat the new mixture with the white cheese sauce. Pour into a casserole dish and cover the top with the shredded cheese and reserved bacon. Broil in oven until cheese melts and bacon sizzles.

Each time I make this, the dish turns out differently based on what cheese I have in my fridge already. Experiment to find which flavors you like best. I personally like to use a softer flavored cheese on top instead of the recommended sharp cheddar.

Spinach Fettuccine with Salmon and Asparagus

I was first introduced to this by the Weston family when they had my family over for dinner. It was and still is amazing! They also served some awesome homemade garlic bread with it that I have yet to post.   This recipe is from the Joy of Cooking.

I used regular fettuccine instead of spinach and left out the capers to cut down on the cost.  Both ways are delicious.

Cooking tip: While boiling the water for the pasta, clean and trim the asparagus, chop the chives and parsley. While the fettuccine boils, prepare the creamy, lemon zest-spiked sauce. By the time the pasta is al dente or perfectly cooked to the tooth, your entrée is ready. Use green spinach fettuccine for an especially attractive dish.

Bring to a rolling boil in a large pot:
4 to 6 quarts water
2 tablespoons salt

Add and cook until tender but firm, 1 to 4 minutes, depending on their thickness:
1 pound asparagus, tough ends trimmed and cut into 1-inch pieces

Scoop out the asparagus with a sieve and rinse under cold water to stop the cooking.

Add to the boiling water and cook until tender but firm:
1 pound spinach fettuccine

Meanwhile, melt in a large skillet over medium heat:
3 tablespoons butter

Add the asparagus and cook, stirring, just to coat with butter, about 1 minute. Stir in and heat through:
1 cup heavy cream
Grated zest of 1 lemon

Drain the pasta and add it to the skillet, along with:
4 oz smoked salmon, cut into thin strips, or cooked fresh salmon, cut into small pieces
1⁄4 cup snipped chives
1⁄4 cup chopped parsley
(2 to 3 tablespoons capers, drained)
Salt and black pepper to taste Toss to combine and serve hot.

Yield: 8 first-course or 4 main-course servings

–Melanie

Macaroni Grill Pasta Milano

This pasta dish is one of my favorite meals! It's fast, easy, and tastes like a pasta dish you'd order at a restaurant. I love, love, love it!



1-2 Tablespoons butter
2 cloves garlic, minced
1/2 cup sundried tomatoes, chopped
1/2 cup chopped mushrooms
1 cup chicken broth
1 cup heavy cream
4-5 chicken tenders, diced
salt and pepper to taste
2 Tablespoons olive oil
2 Tablespoons fresh basil
1 box bowtie pasta
Parmigiano reggiano

1. Heat a large skillet over medium heat; heat oil. Add chicken pieces and season with salt and pepper; cook until lightly golden and juices run clear, about 6-8 minutes. Take chicken off heat and set aside.

2. In the same skillet, melt butter over low heat with 1/4 cup of the chicken broth, scraping the pan to deglaze it. Add garlic and cook briefly. Add the tomatoes and the remaining chicken borth, increase heat to a boil. When you reach a boil, reduce to a simmer for about 10 minutes leaving uncovered.

3. Add the cream and bring up to a boil, stirring continously. Once boiling, reduce heat to a simmer, add mushrooms and cooked chicken; continue to stir until sauce has thickened, about 5-8 minutes.

4. Meanwhile bring a large pot of water to a boil. Cook pasta to al dente according to package directions. Drain pasta and pour pasta into the pan with the sauce. This way I can gauge exactly how much pasta to add so that I don't have too much pasta for the amount of sauce. (I usually cook about 3/4 of a 1 pound box of pasta.)

5. Put pasta in bowl and garnish with parmesano reggiano.

FYI- Like most cream sauces, this dish does not keep well if you mix the sauce and pasta together. So, if I want to have leftovers, I double the sauce and just mix half the sauce with pasta.

Macaroni & Cheese

Mom's homemade mac & cheese is nothing like Kraft. It is actually way good.

Ingredients

1 lb elbow macaroni or small shells

1/2 stick of unsalted butter

3 Tbsp flour

2 3/4 cup whole milk

3/4 c heavy cream

4 c cheese:

1 c American cheese

1 c Muenster cheese

1 c Monterey Jack cheese

1 c Colby cheese

(reserve 1/2 c of cheese for topping)

1 1/2 tsp salt

1/4 tsp black pepper

Directions

Preheat oven to 350 F. Cook pasta in boiling water as directed on package. In medium saucepan melt the butter. Whisk in the flour until free of clumps. Stir in cream, milk, salt and pepper. Simmer for 10 minutes while continuing to stir so milk does not curdle. Stir in cheese and remove from heat. Stir until cheese is melted. Fold cheese mixture and pasta together and put into a greased 2 quart casserole dish. Top with reserved cheese. Bake for 30 min or golden brown and bubbly. Let rest for 5 minutes before serving.

I couldn't find my mom's recipe the other day when I wanted to make it so I made the recipe from a recipe book called Favorites. This recipe is good too and lower fat since it doesn't have as much butter and cheese. I omitted the dry mustard when I made it.

Ingredients

1 lb elbow macaroni

1/4 c. butter

4 Tbsp flour

2 c. milk

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dry mustard

3 cups grated Cheddar Cheese

Directions

Cook macaroni in boiling water according to package. In a large sauce pan melt butter, add flour and stir. Pour in milk and cook stirring constantly until thick. Add seasonings and 2 1/2 cups of cheese. Remove from head and continue to stir until cheese is melted. Add cooked macaroni and mix. Pour into 9" x 13" square baking pan. Sprinkle remaining 1/2 c cheese on top and bake at 35o for 30 minutes.

–Melanie

Fettuccine with Squash and Cauliflower

My mom got this recipe from a cooking magazine but I changed it a bit and it is delicious!

INGREDIENTS

Pasta and Vegetables

1/4 cup extra-virgin olive oil
3 plump garlic cloves, crushed, peeled
1 small onion, finely chopped (1 cup)
3 c butternut squash, cut in 1/2" cubes
3 c cauliflower, cut in small florets (about 1-inch)
4 T small capers, drained (optional)
1 t coarse sea salt or kosher salt or to taste, plus more for cooking pasta
1/2 t peperoncino flakes, or to taste
1 can diced tomatoes
1 pound fettuccine
1 c freshly grated pecorino

Cream Sauce
3 T butter
3 T flour
3/4 c milk

DIRECTIONS

Heat the salted pasta cooking water to a rolling boil. Chop all vegetables while waiting for water to boil. Drop in the fettuccine when water comes to boil and cook barely al dente.

While pasta is cooking, pour the olive oil into the big skillet and set over medium-high heat. Scatter in the crushed garlic and let it start sizzling. Stir in the onion slices and cook for a couple of minutes to wilt. Put in all the cut squash and cauliflower pieces, scatter the capers, salt and peperoncino on top and with tongs toss all together for a minute or so. Pour a cup of water into the skillet, cover tightly and steam the vegetables for 2 or 3 minutes, shaking the pan occasionally. Pour in the can of crushed tomatoes. Stir well and cover. Cook covered for about 10 minutes, stirring occasionally.

While vegetables and pasta are cooking, melt butter in a small sauce pan. Add flour and stir quickly. Add in milk a little at a time while stirring. You may need more flour or milk to make it the desired consistency. Add salt to taste.

When pasta is al dente drain and add to vegetables. Pour cream sauce over pasta and vegetables and toss. Add salt and pepper to taste and sprinkle with grated cheese.

Serves 6

–Melanie

Creamy Pasta with Asparagus, Parmesan, and Crispy Prosciutto

This is another recipe found in a magazine that is supper yummy!

INGREDIENTS

1 T olive oil
4 oz thinly sliced prosciutto, cut into ¼-inch strips
1 garlic clove, minced
1 cup heavy cream
2 T lemon juice
salt and pepper
1 pound fusilli or penne
1 pound asparagus, trimmed and cut into1-inch pieces
1 ½ cups grated Parmesan cheese
¾ chopped fresh basil

DIRECTIONS

Bring 4 quarts water to boil in large pot. Heat oil in large nonstick skillet over medium heat until just smoking. Cook Prosciutto until lightly browned and crisp, about 5 minutes. Transfer to paper towel-lined plate. Add garlic to pan and cook until fragrant, about 30 seconds. Stir in cream and lemon juice and simmer until slightly thickened, 3 o 5 minutes.

Add 1 T salt and pasta to boiling water and cook until just beginning to soften, about 8 minutes. Add asparagus to pot and cook until bright green and tender and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot. Add sauce, ½ cup reserved cooking water, cheese, and basil to pot and toss to combine, adding remaining cooking water as needed. Season with salt and pepper. Sprinkle portions with crispy prosciutto. Serve.

–Melanie

Fettuccine with Squash and Cauliflower Sauce

My mom found this recipe in a cooking magazine and it is way good, especially for the fall.


INGREDIENTS


1/2 cup extra-virgin olive oil
3 plump garlic cloves, crushed, peeled
1 small onion, thinly sliced (1 cup slices)
3 cups butternut squash, cut in 1/2" cubes
3 cups cauliflower, cut in small florets (about 1-inch)
4 tablespoons small capers, drained
1 teaspoon coarse sea salt or kosher salt or to taste, plus more for cooking pasta
1/2 teaspoon peperoncino flakes, or to taste
2 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
1 pound [dry] fettuccine or bavette
1 cup freshly grated pecorino


DIRECTIONS


Pour the olive oil into the big skillet and set over medium-high heat. Scatter in the sliced garlic and let it start sizzling. Stir in the onion slices and cook for a couple of minutes to wilt. Spill in all the cut squash and cauliflower pieces, scatter the capers, salt and peperoncino on top and with tongs toss all together for a minute or so. Pour a cup of water into the skillet, cover tightly and steam the vegetables for 2 or 3 minutes, shaking the pan occasionally.

Pour in the crushed tomatoes along with a cup of water sloshed in the tomato containers. Stir well and cover. When the tomato juices are boiling, adjust the heat to keep them bubbling gently. Cook covered for about 10 minutes, stirring occasionally. When the vegetables are softened, uncover and continue cooking to reduce the pan juices to a good consistency for dressing the pasta, about 5 minutes. Adjust the seasoning to taste and keep at a low simmer.

While the sauce is cooking, heat the salted pasta cooking water to a rolling boil (at least 6 quarts water and a tablespoon salt) . Drop in the fettuccine or bavette and cook barely al dente. Lift them from the water, drain for a moment, then drop onto the simmering vegetables. Toss and cook all together for a couple of minutes, over moderate heat. Moisten the dish with pasta water if it seems dry; cook rapidly to reduce the juices if they're splashing in the skillet.  Serves 6.

When the pasta is perfectly cooked and robed with sauce, turn off the heat. Sprinkle over the grated cheese, toss into the pasta and serve.

–Melanie

Pasta Con Broccoli

This is my mom's pasta con broccoli. This is a little different than the other pasta con broccoli recipe because this has a little tomato sauce in it.

INGREDIENTS


4 oz. noodles, fettuccine, linguine, or shells
Boiling salted water
1 c. whipping cream
2 Tbsp. butter
½ tsp. minced garlic
Salt and pepper
2 Tbsp. tomato sauce
½ c. broccoli flowerets
¼ c. sliced canned or sautéed mushrooms
¼ grated Parmesan cheese


DIRECTIONS

Cook noodles in boiling water in medium saucepan until ½ done (4 min). Drain and return to pan. Add cream, butter, garlic, tomato sauce, and broccoli and bring to boil over medium heat about 4-5 minutes. When noodles are done, stir in mushrooms to heat. Remove and sprinkle with cheese. Salt and pepper. Toss and serve.

–Melanie

Spinach Cheese Tortellini

I first had this when my good friend Brynne and her family had my family over for dinner. I have yet to make it on my own but I hope to soon!

INGREDIENTS

3 Tbsp. butter
½ cups mushrooms, sliced
2 Tbsp. garlic, minced
2 cups spinach
1 cup whipping cream
¼ cup tomatoes, chopped or sun-dried
1 pkg. cheese tortellini
½ parmesan cheese
¼ cup basil
3 Tbsp. pine nuts


DIRECTIONS

Melt butter in skillet and add mushrooms and garlic. Stir in spinach and add cream and tomatoes. Boil, stir until thickened, approx. 5 minutes. Meanwhile, cook tortellini. Add tortellini and parmesan cheese to sauce in skillet. Stir in basil and pine nuts. Serve.

–Melanie

Cunetto's Pasta Con Broccoli

This is the famous dish from Cunetto House of Pasta on "The Hill". It is my family's favorite restaurant in our hometown St. Louis. This dish is pretty simple but SO GOOD! You can make and eat it in just an hour!

30 min 15 min prep
SERVES 6

INGREDIENTS

1 lb cooked pasta
24 ounces half-and-half cream
1/4 cup butter
1/2 lb chopped broccoli
1 cup sliced mushrooms
1/4 cup minced parley
1 1/2 teaspoons fresh minced garlic
1 teaspoon black pepper
2 teaspoons salt
3/4 cup freshly grated Parmesan cheese (may increase to 1 cup for a thicker sauce if need be)


DIRECTIONS

Combine cream, butter, broccoli, mushrooms, parsley and seasonings in a sauce pan over medium heat for 3-5 minutes. Increase the heat of the cream sauce slightly and bring to a boil. When cream sauce boils, add cooked and drained spaghetti noodles to the sauce. Reduce over medium heat until cream sauce clings to the spaghetti. Remove from heat and toss in Parmesan cheese, a little at a time until desired sauce consistency is achieved.

*I like to use pasta shells but you can also use spaghetti noodles.
**I like to cook the broccoli separately and then add it when I add the noodles.
***I also like to either replace the broccoli with asparagus or use both!
****You can also add chicken. Just cut it in bite size pieces, salt an pepper, and saute in a pan.

–Melanie