Category: Pasta


Jun
2014

Farfalle Pasta with Arugula and Sun-Dried Tomatoes

categories: Italian, Main Dishes, Meatless Meals, Pasta
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Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!

A few nights ago I made this Farfalle Pasta with Arugula and Sun-Dried Tomatoes for our dinner. I found the recipe on Pinterest, and noticed the original recipe was from celebrity chef, Mario Batali (from the TV Show “The Chew”. It sounded good, so I decided to give it a try.

I was happy that two of the main ingredients in the dish were sun-dried tomatoes and arugula. Hmmm…how convenient! Last Fall I dehydrated some of the yummy tomatoes from my garden, and still had some nestled in a jar of olive oil. I am growing arugula in my garden this year, so out to the garden I went to gather the amount needed for this recipe. The original recipe called for spaghettini pasta, but I decided to go with Farfalle (bow-tie pasta), because I had it in my pantry! I made a couple of minor tweaks to the original recipe to suit our taste, then prepared it for dinner! It was really quite good (and TOTALLY easy to make!).

My husband and I loved that this is not a “heavy” pasta dish (AKA “Gut-Bomb”), loaded down with thick sauces. The concentrated flavor of sun-dried tomatoes, paired with the slightly “peppery” taste of the arugula, a touch of white wine, a little Parmesan cheese, etc. makes this a great entree!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepping Some Of The Ingredients

Here’s how to make this dish: Get your ingredients prepped before beginning. Arugula from the garden. Check. Sun-Dried Tomatoes in oil. check. Minced garlic. Check. Begin cooking the pasta according to package directions, remembering to reserve the starchy cooking water when done.

Arugula, sun-dried tomatoes and garlic, ready to add to the pasta dish.

Making the Sauce

Gently cook the garlic in olive oil. You will notice how it smells pretty good in the ol’ kitchen right now!

Minced garlic is cooked in hot olive oil.

Add the sun-dried tomatoes and some red chili flakes to the garlic. Stir well to combine and keep the garlic from burning.

Sun-dried tomatoes and red chili flakes are added to the garlic in the skillet.

Pour white wine and some of the starchy pasta water (from cooking the pasta) into the skillet.. Give it all a good stir to combine these ingredients.

White wine and starchy pasta water are added to the sun-dried tomatoes.

Last Steps

Add the al dente cooked and drained pasta and arugula to the tomato mixture. Use tongs to combine. The heat will wilt down the arugula. The farfalle pasta with arugula is starting to look pretty good, right?

Drained pasta and arugula are added to the skillet.

Sprinkle the pasta with some Parmesan cheese, bread crumbs and a little extra salt, to taste. Toss to combine. Now it’s REALLY smelling good in the ol’ kitchen! Make sure the ingredients are heated through, and then the dish is ready to enjoy.

Farfalle Pasta with Arugula is mixed with Parmesan cheese and bread crumbs.

Serve The Farfalle Pasta With Arugula and Sun-Dried Tomatoes

Divide the farfalle pasta with arugula evenly between serving plates. Garnish each serving with extra bread crumbs, Parmesan cheese, and serve hot. Easy Peasy.

Farfalle Pasta with Arugula and Sun-Dried Tomatoes, on a plate, and ready to eat.

See? That wasn’t very hard to make, was it? Trust me- the farfalle pasta with arugula and sun-dried tomatoes really tastes GOOD! 

A serving of Farfalle Pasta with Arugula and Sun-Dried Tomatoes, topped with bread crumbs. Hope you enjoy this meal!  I enjoyed the simplicity involved with making this dish, and was pleasantly surprised how much flavor was in every bite! I hope you’ll give it a try when you want to get dinner on the table in a short amount of time! The recipe serves 4, so there’s plenty for everyone! Have a great day!

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes featuring pasta, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Adapted From: http://abc.go.com/shows/the-chew/recipes/Mario-Batali-Spaghettini-Sun-Dried-Tomatoes-Arugula

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Farfalle Pasta with Arugula and Sun-Dried Tomatoes
Prep Time
10 mins
Cook Time
13 mins
Total Time
23 mins
 

Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!

Category: Entree
Cuisine: Italian
Keyword: farfalle pasta
Servings: 4
Calories Per Serving: 471 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/8 cup olive oil
  • 4 garlic cloves , minced (or thinly sliced)
  • 8 oil packed sun-dried tomato halves , sliced
  • 1/8 cup dry white wine
  • 1 Tablespoon salt (for pasta water)
  • 3/4 lb. Farfalle (bow-tie) pasta
  • 3 cups baby arugula , trimmed
  • 8 quarts water (to cook pasta)
  • 1/2 teaspoon red chili flakes
  • 1/3 cup bread crumbs
  • 1/3 cup Parmesan cheese (green shaker can variety)
  • Additional salt and pepper , to taste
US Customary - Metric
Instructions
  1. Make the sauce: Bring the water to a boil in a large stockpot. Add the Tablespoon of salt to the boiling water.
  2. While the water is coming to a boil, heat the olive oil (medium heat) in a large skillet.
  3. Add the minced garlic to the olive oil and saute it until it is golden brown. This only takes a minute or so. Be careful NOT to burn the garlic!
  4. Add the white wine and the sun-dried tomatoes to the oil/garlic mixture in the skillet. Bring this to a boil, then remove skillet from the heat.
  5. Make the pasta: Drop the Farfalle into boiling, salted water. Cook the past for 1 minute less that the package instructions say. right before the pasta is finished, ladle out 1/4 cup of the pasta cooking water (be careful...it's HOT).
  6. Drain pasta, then add pasta and chili flakes to the skillet with the tomato mixture.
  7. Heat on medium heat, stirring the pasta, etc. This liquid will begin to be absorbed into the pasta as it finishes cooking.
  8. Add arugula to the skillet and mix well. Cook for another minute or so, until pasta is nicely coated with the sauce.
  9. Add Parmesan cheese and breadcrumbs to top of pasta.
  10. Taste pasta, to determine whether to add additional salt and pepper. We found adding a bit of salt and a little bit extra Parmesan to the pasta made it perfect!
  11. Serve immediately while pasta is hot! Garnish with additional breadcrumbs or Parmesan cheese, if desired. Enjoy!
Nutrition Facts
Farfalle Pasta with Arugula and Sun-Dried Tomatoes
Amount Per Serving (1 g)
Calories 471 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 2068mg90%
Potassium 368mg11%
Carbohydrates 73g24%
Fiber 3g13%
Sugar 3g3%
Protein 16g32%
Vitamin A 570IU11%
Vitamin C 9.3mg11%
Calcium 222mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!

 

 

 

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Feb
2014

Pasta Carbonara

categories: Bacon, Italian, Main Dishes, Pasta
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Enjoy classic Pasta Carbonara, an Italian dish with pasta cooked in a creamy bacon and onion sauce, with grated Parmesan cheese. It tastes FANTASTIC!Enjoy classic Pasta Carbonara, an Italian dish with pasta cooked in a creamy bacon and onion sauce, with grated Parmesan cheese. It tastes FANTASTIC!

If you love bacon and you love pasta, then you’re going to LOVE this Pasta Carbonara recipe! I love recipes created by Ree Drummond, The Pioneer Woman, because I love her cooking, photos, and sense of humor. This recipe is adapted from her version of this classic pasta dish. I only made a couple of changes to suit our taste buds.
 
This pasta carbonara recipe is RIDICULOUS! I’m not kidding – the smell of bacon, onions, and garlic is amazing as they cook. I made this (again!) for us last night and my husband and I both LOVED it. We might have even exclaimed several times “Oh my gosh- this is so good!” Honestly, this dish is quite simple to make, economical, and if that’s not enough, it’s incredibly delicious! I’ve made it with spaghetti noodles (as in pic above) and fettucine noodles. Any pasta will do!

This recipe makes enough for 6 small servings or 4 generous servings. Since our sons are grown and it is now just the two of us at home, we always have LEFTOVERS! Yes…this pasta dish is truly a good thing. Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Pasta Carbonara

Bring water in pan to a boil to cook the pasta. While the water is coming to a boil, fry the bacon in a large skillet, until crisp. Drain out the bacon grease, but leave about. 2 Tablespoons grease still in the skillet. Remove and drain the bacon strips on paper towels. When it has cooled, crumble the bacon into small pieces.

Bacon is cooked until crisp, for the pasta sauce.

Return the skillet you cooked the bacon in back to the stove. Add the onions and mushrooms and cook over medium-low heat until golden brown (3-4 minutes). Carefully add the garlic and crumbled bacon, and continue cooking/stirring for one minute. 

Cooking the onions and mushrooms for the pasta sauce.

The crumbled crisp bacon is added to the carbonara sauce.

Time To Make The Pasta Carbonara Sauce

Now it’s time to make the pasta carbonara sauce. In a small bowl, whisk the eggs, whipping cream, parmesan cheese, parsley, salt, pepper and red pepper flakes together. Now it’s time to “temper the eggs”.

IMPORTANT – “Temper” The Eggs

Because there are fresh eggs in the sauce, you will want to “temper” them. All this means is introducing hot liquid very slowly into the mixture so when you add the hot pasta to the sauce, the eggs won’t scramble. Okay? It’s EASY.  Don’t freak out… here’s what you do:

Take 6 Tablespoons of the hot, starchy water from your pasta (when it is about half way cooked). SLOWLY add the water, by drizzling one Tablespoon at a time to the egg mixture, stirring continuously while adding. Repeat until all 6 Tablespoons of hot starch water have been added. This helps warm up the egg mixture and “tempers” the eggs. 

Eggs, whipping cream, spices and Parmesan cheese are the base for the carbonara sauce.

The egg mixture is mixed together and eggs are tempered before adding to hot skillet.

Turn the heat on the skillet to low. Slowly pour the mixture back into the skillet with the bacon mixture. Stir continuously, until the egg mixture is fully blended in with the bacon mixture.

The tempered egg mixture is added to the skillet to make pasta carbonara sauce.

Now the pasta carbonara sauce is ready to go! The next step is to add the cooked pasta to the sauce! Add the cooked and drained pasta to the skillet with the sauce. Toss well, to fully combine the pasta and the sauce. Once everything is heated through, the pasta carbonara is ready to serve!

Pasta carbonara sauce is fully blended, and is ready for cooked pasta to be added.

Serve The Pasta Carbonara

When ready to serve, place portions of the pasta carbonara onto each plate. If desired, garnish the pasta carbonara with additional bacon crumbles, parsley, and grated Parmesan cheese. This is optional, but it looks (and tastes) good. Dig in, and enjoy this hearty pasta dish! I bet you will love it!

A plate with a serving of pasta carbonara, and a slice of french bread.

Hope you enjoy this pasta carbonara dish, because it really tastes fantastic! Have a wonderful day, friends. Thanks for stopping by, and I hope you will come back again soon.

Looking For More PASTA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few pasta dishes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature
Recipe Adapted From: http://thepioneerwoman.com/cooking/2012/05/pasta-carbonara/

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Pasta Carbonara
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Enjoy classic Pasta Carbonara, an Italian dish with pasta cooked in a creamy bacon and onion sauce, with grated Parmesan cheese. It tastes FANTASTIC!

Category: Entree, Pasta
Cuisine: Italian
Keyword: pasta carbonara
Servings: 6
Calories Per Serving: 557 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 slices thick cut bacon
  • 1/2 medium onion , chopped finely
  • 4 mushrooms , chopped (optional-I added them)
  • 2 garlic cloves , minced
  • 3 whole eggs
  • 3/4 cup grated Parmesan cheese ,or 1/2 c. fresh and 1/4 c. Kraft "green" can)
  • 3/4 cup heavy whipping cream
  • 1/2 teaspoon salt (add more later, to taste!)
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon red pepper flakes
  • 3/4 lb. pasta fettucine, spaghetti or other pasta you enjoy
US Customary - Metric
Instructions

  1. While water is coming to a boil for pasta, fry bacon until crisp. Drain most of the grease from skillet, but leave approx. 2 TBSP bacon grease in the skillet. Remove and drain bacon on paper towels. When cool, crumble bacon into small pieces.

  2. Return skillet to stove. Place onions and mushrooms in skillet w/ bacon grease; cook on medium-low until golden brown (3-4 minutes). Add garlic and crumbled bacon; continue cooking for 1 minute, stirring often.

  3. In a small bowl, beat eggs, whipping cream, Parmesan cheese, parsley, salt, pepper and red pepper flakes together using a whisk or fork. Because there are fresh eggs in the sauce, you need to "temper" them. This means introducing hot liquid slowly into the mixture so when you add hot pasta to the sauce, the eggs won't scramble. It's EASY. Here's how (see next step):

  4. Cook pasta according to pkg. directions. When pasta is halfway cooked, measure out 6 Tablespoons of the starchy water. SLOWLY add this water, ONE TABLESPOON AT A TIME, drizzling it slowly into eggs while stirring continuously. Once hot starchy water has been added, the eggs are "tempered". Slowly pour egg mixture back into skillet (on Low heat) with bacon mixture, stirring continuously until egg mixture is fully incorporated.

  5. When pasta is done cooking, drain, then add it to the sauce, stirring while adding. Cook on low heat for 1-2 minutes (do not boil) until pasta and sauce are heated through. Garnish with additional parmesan cheese and bacon crumbles, if desired. Serve and enjoy!

Nutrition Facts
Pasta Carbonara
Amount Per Serving (1 (1/6) of total)
Calories 557 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 15g94%
Cholesterol 157mg52%
Sodium 673mg29%
Potassium 322mg9%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 2g2%
Protein 21g42%
Vitamin A 725IU15%
Vitamin C 1.5mg2%
Calcium 188mg19%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy classic Pasta Carbonara, an Italian dish with pasta cooked in a creamy bacon and onion sauce, with grated Parmesan cheese. It tastes FANTASTIC!

 

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Jan
2014

Thai Chicken Linguini

categories: Asian, Chicken, Main Dishes, Pasta
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Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!
I have always loved the Thai Chicken Linguini at The Cheesecake Factory, however I don’t love the (sometimes) 1-2 hour wait for a table. When you’re hungry, you’re hungry!

Let’s just say I was shocked to find out this entree has been removed from their menu as of 2014. Sadness prevailed… until I found this recipe, and began making it myself, at home!

I began a search to find a good copycat recipe and found a wonderful recipe posted by Amy, at “Sing For Your Supper” that was absolutely perfect.

Now I’ve made this dish many times since then, and love the smooth and creamy Thai peanut sauce that coats the pasta, and the crunchy peanut garnish. This is such a delicious dish! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Why NOT Make Thai Chicken Linguini At Home?

Seriously…why wait endlessly for a table when you can make Thai chicken linguini for much less $$, but with the same results at home? It’s really not that difficult at all!

You will need cooked chicken breasts, cooked linguini, julienned and blanched carrots, water chestnuts, cilantro and chopped peanuts (optional) for this dish.

These ingredients will be combined with a simple, flavor-packed peanut sauce before serving. Cilantro and chopped peanuts (optional) will garnish for each serving.

A portion of the Thai chicken linguini, garnished with cilantro and chopped peanuts.

Thai chicken linguini is very easy to make, the flavors and textures are magnificent, and any leftovers you may have are delicious when reheated.

Well, to be perfectly honest… you will ONLY have leftovers if you don’t polish all of it off in one sitting! Just sayin’.

Making The Creamy Peanut Sauce Is Easy!

The peanut sauce is made by combining the ingredients for the sauce in a small bowl. You simply stir the ingredients well, until the sauce becomes smooth and creamy.

Ingredients for the sauce are peanut butter, soy sauce, chili paste (or sriracha), brown sugar, lime juice, garlic, rice wine vinegar, ginger and sesame oil.

All ingredients for the peanut sauce are placed in a grey bowl and stirred to combine.Peanut sauce in grey bowl is beginning to become creamy by stirring ingredients.

Once the sauce is smooth and creamy, pour it over the hot cooked linguini, cooked chicken breast slices, julienned carrots, water chestnuts, and cilantro. Toss to combine.

The fully blended peanut sauce is smooth and creamy, in a grey bowl.

Grab some chopsticks or a fork and dig in! I really think you will love delicious Thai chicken linguini! It’s so good, and it’s hard to stop eating it, once you’ve started.

A dinner plate with Thai chicken linguini on it, ready to be eaten.

The creamy peanut sauce, chicken breast and the crunch of chopped peanuts, carrots and water chestnuts make this one wonderfully tasty meal.

I could spoon up the creamy peanut sauce and eat it all by itself, because it’s THAT good. Not that I’ve ever done that… wink, wink!

Hope you will give this Thai chicken linguini a try! The recipe makes 4 servings, and can easily be doubled, if necessary. Take care, may God bless you, and have a great day.

Looking For More CHICKEN AND PASTA Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few recipes featuring chicken AND pasta for you to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original Recipe Source: http://www.singforyoursupperblog.com/pasta/thai-chicken-pasta/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Thai Chicken Linguini
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!

Category: Dinner, Entree
Cuisine: Thai
Keyword: thai chicken linguini
Servings: 4 servings
Calories Per Serving: 675 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the peanut sauce
  • 1 cup smooth peanut butter
  • 1/4 cup soy sauce
  • 3 tsp. chili paste (I usually substitute 2 tsp. Sriracha sauce)
  • 2 TBSP brown sugar
  • 2 limes , juiced
  • 1/2 cup hot water
  • 1 clove of garlic , minced
  • 1 tsp. rice wine vinegar
  • 1 tsp. ground ginger
  • 1/2 tsp. sesame oil
For the pasta
  • 1/2 lb. linguini (or spaghetti or fettucine), fully cooked and drained
  • 2 boneless , skinless chicken breasts, (seasoned w/ salt/pepper, fully cooked, and sliced diagonally)
  • 2 carrots , julienned (matchstick cut)
  • 1 small can water chestnuts , drained
  • 1/2 bunch of cilantro , chopped (stems discarded) Save small amount for garnish on top of dish.
  • 1 handful chopped peanuts (optional, but GOOD , for garnish (if desired)
US Customary - Metric
Instructions

  1. Cook chicken. (I usually grill it, or boil it for 45 minutes in large saucepan of water). Season with salt and pepper, then slice it thinly on a diagonal.

  2. Make the sauce: Put all sauce ingredients in a small bowl and whisk or mix until fully combined, smooth and creamy. Cover and store in the refrigerator until needed (can be made ahead).

  3. Blanch the julienned carrots (cut into matchstick sized slices) in boiling water for approximately 3 minutes, pulling them out while they are still bright and crisp.

  4. Cook linguini per package directions. Place drained, hot pasta in a large bowl with the carrots, sliced chicken, water chestnuts and cilantro (save a bit of cilantro for garnish!). Pour the peanut sauce over the pasta and toss to coat.

  5. Garnish dish with additional cilantro and chopped peanuts (if using). Serve and enjoy!

Recipe Notes

Note: Cook times for this recipe do not include time for cooking chicken breasts. Some may bake, boil, broil, etc. the chicken. It's up to you to choose the method you prefer.

Chopped peanut garnish is not included in caloric calculation, as this is an optional garnish.

Nutrition Facts
Thai Chicken Linguini
Amount Per Serving (1 serving)
Calories 675 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 7g
Monounsaturated Fat 11g
Cholesterol 36mg12%
Sodium 1017mg44%
Potassium 984mg28%
Carbohydrates 79g26%
Fiber 6g25%
Sugar 16g18%
Protein 38g76%
Vitamin A 5144IU103%
Vitamin C 8mg10%
Calcium 64mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!

 

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