The Recipe Geek

Archive for the ‘Pasta’ Category

INGREDIENTS:

1. 8 oz ziti (2 1/4 cups) or other small pasta
2. 1 cup lightly packed spinach leaves
3. 1/4 cup lightly packed basil leaves
4. 2 cloves garlic, quartered
5. 2 Tbsp. finely shredded Parmesan cheese
6. 1/8 teas. salt
7. 1/8 teas. pepper
8. 1 Tbsp. olive oil
9. 1 Tbsp. water
10. 1/2 cup light mayonnaise
11. Spinach leaves
12. Radicchio leaves (optional)
13. 1 to 2 oz. (3 to 6 Tbsp.) chopped prosciutto or ham
14. 2 Tbsp. toasted pine nuts ((I LOVE them so I use more)

PREPARTION:

Cook pasta according to pkg directions.  Drain pasta, rinse with cold water, and drain again.  Set aside.

Meanwhile, in a blender container or food processor bowl, combine the 1 cup spinach, basil, garlic, cheese, salt, and papper.  Add oil and water; cover and blend or process till nearly smooth and mixture forms a paste, scraping down sides of container frequently.  Combine the mayonnaise with spinach mixture.  Add to pasta and toss till well coated.  Cover and chill.

To serve, line a salad bowl with spinach leaves and, if desired, radicchio leaves.  Spoon salad into lined bowl.  Sprinkle with chopped prosciutto and pine nuts.  Makes 6 to 8 side-dish servings.

THIS IS AN OUTSTANDING PASTA DISH AND TASTES GREAT THE NEXT DAY, TOO!

INGREDIENTS:

1-2 Tblsp extra-virgin olive oil (or more to taste)
1 small yellow onion, diced
3-6 garlic cloves, minced
1-2 teas red pepper flakes
1/4 cup dry white wine
1 lb. dry linguine
8-16 oz goat milk feta, cut into bite-sized pieces
16 oz. jar of roasted red peppers, drained and chopped
1 bunch fresh basil, finely chopped
8 oz. shrimp, clams or muscles (can use 2x as much shrimp which is what I do)

PREPARATION:

Heat oil in non-stick skillet and saute onion until translucent. Add garlic and saute another 1-2 minutes being careful not to burn it. Add red pepper flakes and wine and cook until liquid is reduced by half; remove from heat. Cook pasta according to pkg directions. While pasta is boiling cut feta and roasted red peppers into bite-sized pieces and finely chop the basil. Reheat onion-garlic sauce on low heat. Drain pasta and then return to pot. Add olive oil, onion-garlic sauce, peppers, feta, basil and seafood and toss to coat. I keep adding olive oil until I reach the desired consistency.

Every time I serve this dish, I get asked for the recipe. It’s that good. Enjoy!