Lemon-Lime-Herb Pasta

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pasta of your choice
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon dried parsley
1 tablespoon dried cilantro
1 tablespoon dried sage
or any dried/fresh herbs you have


Do This -

Bring a pot of salty water to a boil. Cook the pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes. Remove 1/3 cup of the water from the pot and set aside. Drain the pasta.

Combine the pasta and reserved water in a large bowl; stir the lemon juice, lime juice, and herbs through the pasta until evenly mixed. Serve hot.

Sun dried tomato and mushroom pasta in a garlic and basil sauce

I found this recipe here but copied it into metric because it was too hard to follow in American measurements. 

Serves 4

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2 tablespoons olive oil
200g mushrooms, sliced
3 garlic cloves, minced
100g sun-dried tomatoes, diced
2 chicken stock cubes (use vegetable for vegetarian version)
2 cups boiling water
1/2 cup half and half (may need to add another 1/2 cup)
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese
1 tablespoon dried basil (or up to 2 tablespoons chopped fresh basil)
fettuccine for 4

NOTE:
WHAT IS HALF AND HALF? Half and half is the US milk product that combines half milk half cream to form a lighter cream (unlike heavy cream). To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).


Do This -

1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic and cook for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
2. Dissolve 2 chicken stock cubes in 2 cups of boiling water. Add the broth to the pan and cook on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
3. If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
4. Cook fettuccine according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more - to achieve the desired thickness) stirring constantly to coat well.

Note: Do not add salt to the creamy sauce because it should already be salty enough from the chicken cubes. Check at the end when the sauce is done to see if some salt is needed.

Lasange

Lasagne is something I love to eat, but never make because it seems too fussy.

Well, tonight I gave it a go.

I combined three recipes from online searches and came up with this...

I reckon it's pretty good!

Serves 4

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• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 500g lean beef mince
• 400g can crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1/2 teaspoon cinnamon
• 250g packet dried lasagne pasta sheets
• small carton of cream
• 1 cup grated cheddar cheese
• 1/4 cup grated parmesan cheese

Do This -

1. Preheat oven to 180°C/160°C fan-forced.
2. Heat oil in a heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion is tender. Add mince. Cook, stirring with a wooden spoon to break up mince, until browned. Add tomatoes, tomato paste, dried herbs and cinnamon.  Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 40 minutes or until sauce has thickened. Remove from heat.
3. Soak the lasagne sheets in a single layer in boiling water for 5 mins. (Although the packet says no pre-cook, soaking improves the texture.) Drain well. 
4. Drizzle a little olive oil over base of a 7cm-deep, 25cm (base) square baking dish. Arrange pieces of lasagne over base of dish. Pour enough cream to just cover lasagne sheets. Spoon one-third of the mince mixture over pasta. Spread with one-quarter of the cheeses. Repeat layers twice. Top with lasagne sheets, cream and cheeses. Cover loosely with foil.
5. Bake for 45 minutes. Remove foil. Bake for 15 minutes or until pasta is tender and cheese golden. Stand for 10 minutes before serving.

Option 1 - Replace cream with cream cheese.
Option 2 - Replace cream with ricotta cheese. 
Option 3 - Use a mix of all three

Curly Fettuccini & Meatballs

Serves 4

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500g mince

1 onion, diced

2 cloves of garlic, crushed

1 egg

1 cup of breadcrumbs

3/4 cup grated parmesan cheese

5-6 basil leaves, roughly chopped

1/2 bunch Italian parsley, chopped
2 bay leaves

2 tablespoons tomato paste

2 tins diced tomatoes
1 teaspoon brown sugar

olive oil, for cooking

curly fettuccini (or regular fettuccini or spaghetti)

grated parmesan to sprinkle

Do This -

1. In a large bowl add 1/2 of the chopped parsley, 1 garlic clove, mince, breadcrumbs, egg, parmesan cheese and a generous pinch of black pepper & salt. Mix with hands until well combined.
2. Heat some olive oil in a large pot to a medium heat and add onion & and remaining garlic clove. Fry till translucent and fragrant.
3. Roll the meatballs then brown them in the pot with the onions & garlic.
4. Add the tomato paste, canned tomatoes, the remaining chopped parsley, basil & bay leaves, sugar, salt & pepper.
5. Turn to low and simmer for 20 minutes. Or longer for more flavour. If the sauce seems a little dry add 1/2 cup of water.
6. Serve with curly fettucinni and sprinkle with parmesan and basil.

Fi's Minestrone

I found this recipe on Fi's blog Mummy Daze and thought it looked so good and so easy that I'd give it a go! It's absolutely delicious!!

Not my image, as per usual!

Serves 4 - with enough for seconds and leftovers

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2 tablespoons oil
ham/bacon/salami
onion, chopped

2 cloves garlic, crushed

3 tablespoons tomato paste

800g tinned tomatoes

2 teaspoons stock powder

4.5 cups cold water

2 medium potatoes, cubed

1 large carrot, diced

zucchini, sliced

1/2 broccoli, chopped finely

1/2 cup frozen peas

750g tin cannellini beans, rinsed and strained

1/2 cup macaroni/broken spaghetti pieces

1 tablespoon sugar

2 tablespoons balsamic vinegar

2 cups fresh baby spinach (if you have some)
salt & pepper

fresh basil

serve with a dollop of pesto

Do This -

1. Add diced bacon, onion, crushed garlic and oil to large pot. Cook over medium heat for 3 minutes or until onion is softened.
2. Add tomato paste, tinned tomato, stock and water. Cover, and bring to the boil. Add potato and carrots. Cook, uncovered for 15 minutes, or until cooked through.
3. When you are nearly ready to serve, add the beans, zucchini, broccoli, peas and pasta. Cook for 10-15 minutes or until pasta is just tender. Add sugar and vinegar and season with salt and pepper to taste. Mix in baby spinach leaves just before serving.
4. Ladle into bowls and dollop with pesto and basil. Serve with toasted bread or oven-baked rolls - whatever you have handy.

I served it with parmesan instead of pesto, and fresh basil.

Creamy Chicken Pasta Bake with Spinach & Semi-Dried Tomatoes

from Taste.com.au

Serves 4

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• 250g dried pasta
• 2 cooked chicken breasts, chopped 
• 100g baby spinach leaves
• 300ml light thickened cream
• 3/4 cup semi-dried tomatoes
• 1 1/2 cups grated parmesan cheese
• 1 cup grated mozzarella cheese

Do This -

1. Preheat oven to 200°C. Lightly grease a 5cm-deep, 20cm x 28cm (base), 8-cup capacity baking dish.
2. Cook pasta in a large saucepan of boiling, salted water for 10 minutes or until tender.
3. Drain pasta and return to saucepan. Add chicken, spinach, cream, tomatoes and 1 cup parmesan. Toss until well combined. Season with salt and pepper.
4. Spoon mixture into prepared dish. Top with mozzarella and remaining parmesan. Bake for 20 to 25 minutes or until golden. Spoon pasta bake onto serving plates. Serve.

Recipe from Taste.com.au

Spaghetti Bolognese

I know the really simple way to make this is to brown some mince, add a jar of prepared sauce and add to pasta, but it's so easy to make your own. It tastes heaps better and you know exactly what you're eating, too.

With illnesses, ailments and disorders on the rise I have to wonder if it has something to do with the mountains of processed foods we eat with all the additives, preservatives & chemicals. I don't like to use any bottled sauce bases anymore.

Serves 4

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500g beef mince
1 brown onion, chopped
2 cloves garlic, crushed
2 cans diced tomatoes
4 tablespoons tomato paste
1 tablespoon olive oil
2 beef stock cubes
a shake of dried oregano
a shake of dried thyme
a shake of dried tarragon
a pinch of cinnamon
a pinch of nutmeg
1/4 red lentils
1/2 to 1 cup vegetables, eg carrot, zucchini, cauliflower, capsicum
1/2 cup water (I swish out a can of tomatoes & use that)
salt & pepper
fresh parmesan, shaved/finely grated
fresh basil
spaghetti or other pasta

Do This -

• Heat oil in large pot.  Saute onions & garlic until translucent.
• Add vegetables, stock cubes & herbs.
• Add mince and stir until browned.
• Add tomato paste and cook for about 1 minute.
• Add all other ingredients and simmer.
• Sauce will be ready in about 20 minutes, but I love it after a few hours of gentle simmering...much tastier! 
• Just before you're ready to serve, cook pasta according to the instructions on the packet.
• Drain pasta, serve in bowls with the bolognese sauce on top and finish with fresh shaved parmesan and chopped basil.

Fettuccine with Asparagus, Parmesan, and Prosciutto

Serves 4

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1 teaspoon olive oil
100g thinly sliced prosciutto, cut into strips (or 4 finely chopped bacon rashers)
1 garlic clove, crushed
1 cup pure cream
2 tablespoons lemon juice
Salt and pepper
500g fettuccine
2 bunches of asparagus trimmed and cut into pieces
1 cup grated parmesan
¾ cup chopped fresh basil

Do This -

1. Cook fettuccine as per instructions on the pack.
2. Heat oil in large nonstick pan over medium heat until just smoking.  Cook prosciutto until lightly browned and crisp, about 5 minutes.  Transfer to paper towel-lined plate.
3. Add garlic to pan and cook until fragrant, about 30 seconds.  Stir in cream and lemon juice and simmer until slightly thickened, 3 to 5 minutes.
4. Add asparagus to the pot of pasta with 4 minutes left of cooking time.  Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot.
5. Add sauce, ½ cup reserved cooking water, parmesan, 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.

Roasted Cherry Tomatoes with Pesto Spaghetti

I like this for a quick & easy summer meal.


From Taste.com.au

 

Serves 2

Get This -

• enough spaghetti for 2
• 1 punnet cherry tomatoes
• 2 tablespoons basil pesto
• 1/4 cup grated parmesan cheese

Do This -

1. Preheat oven to 200degC.
2. Place cherry tomatoes on an oven tray, sprinkle lightly with olive oil and salt. Roast for 15 mins.
3. Cook spaghetti according to the instructions on the pack.
4. Drain the spaghetti and tip back into the saucepan. Mix in the pesto, parmesan and tomatoes. 
5. Serve in 2 bowls and top with shaved parmesan.
6. Finish with some fresh chopped basil if you wish.

Spaghetti with Chicken, Cherry Tomatoes and Pesto

This recipe is tweaked from one very similar on Taste.com.au
They used smoked chicken. I've never bought smoked chicken.
So I changed it to barbecued chicken.
Which I buy a lot!

from Taste.com.au

(serves 4)

Get This -

• 350g dried spaghetti pasta
• 135g (1/2 cup) bought basil pesto
• 300g barbecued chicken breast, thinly sliced
• 1 x 250g punnet cherry tomatoes, halved
• 30g (1/2 cup) finely grated parmesan

Do This -

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
2. Add the pesto, chicken and tomato to the pasta and gently toss until well combined. Place the pan over low heat and cook, stirring, for 1-2 minutes or until heated through. Add the parmesan to the pasta and toss to combine.
3. Divide the pasta mixture among serving bowls and serve.

Creamy Pea and Bacon Spaghetti

I had bacon in the freezer, cream in the fridge, and that was about it.
So I made this, and I'll be making it again...YUM!

(serves 4)

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300g spaghetti
2 teaspoons olive oil
1 teaspoon butter
6 rashers streaky bacon, rind removed, sliced
1 cup fresh or frozen peas
2 garlic cloves, crushed
80g soft or cream cheese
300ml thin cream
1 cup (100g) grated parmesan cheese

Do This -

1. Cook pasta in a pan of boiling, salted water according to packet directions. Drain, then toss in a little olive oil.
2. Heat oil and butter in a large frypan over medium heat, then add bacon and cook until crisp and golden. Add peas and garlic and cook until garlic is no longer raw.
3. Add cream cheese and cream, then stir over low heat until cheese has melted.
4. Season with salt and plenty of cracked black pepper and stir in half of the parmesan. Add cooked spaghetti and toss. Serve topped with remaining parmesan.

Fettuccine Marinara

I'm very proud to say I made this up...and it is gooooood!

For 2 serves...

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1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, crushed

1 tablespoon tomato paste

1 shake dried thyme

1 can tomatoes

1 splash white wine vinegar

1 splosh sweet chilli sauce

300g marinara mix, fresh or frozen

fettuccine

salt & pepper

Do This -

1. Heat oil in large fry pan. Saute onion and garlic until onion is transparent.
2. Add tomato paste and dried herbs and stir until fragrant.
3. Add vinegar, sweet chilli sauce, can tomatoes and seasoning and simmer for 30 minutes.
4. After 20 mins cook enough fettuccine for two following instructions on the packet.
5. After sauce has simmered for 30 mins, add marinara mix and simmer a further 5 minutes, or until seafood is cooked through.
6. Serve over pasta in bowls.
7. Enjoy!



Sausage Pasta Bake

Or as my husband likes to call this dish, bubble & squeak.

This is what I do with left over sausages from dinner the night before...

• Chop 2 or 3 left over sausages into bite size pieces and fry with some onion & bacon
• Cook enough pasta to feed the number you need
• Throw a handful of red lentils into the pasta while it's cooking
• Combine sausage mixture, cooked pasta and lentils, a can of tomatoes, some fresh or dried herbs, salt & pepper, a tablespoon of dijon mustard and 2 tablespoons of sour cream into a baking dish.
• Sprinkle with a small amount of grated cheese
• Bake in a moderate oven until golden and bubbly

Not my photo, but it does look a lot like this.

Chicken, Mushroom & Peas Pasta Bake

Yet another variation of the pasta bake...

Get This -

200g dried macaroni (or other short pasta)
1 chicken breast, chopped
1/2 onion, chopped
100g button mushrooms, sliced
1 cup frozen peas
1 cup bechamel sauce
2/3 cup tasty cheese, grated
1/3 cup parmesan, grated

Do This -

• Cook pasta following instructions on the pack.
• Add small amount of oil to a frypan, cook chicken, onion mushrooms until chicken is browned and onion and mushrooms are soft.
• Combine pasta, chicken mixture, bechamel sauce, 2/3 of the cheeses and peas in an ovenproof dish. Sprinkle remaining cheese on the top and bake in a moderate oven for 20mins, or until golden.

Chicken and Mushroom Pasta Bake

And another chicken pasta bake......



Serves 4

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350g short pasta
1 teaspoon oil
2 teaspoons butter
1 barbecued chicken (including stuffing)
1 medium brown onion, chopped
2 spring onions, finely sliced
200g button mushrooms, sliced
300mL cream
1 tablespoon Dijon mustard
salt and pepper
1 cup grated tasty cheese

Do This -

1. Preheat oven to 180°C. Cook pasta in a large pan of boiling salted water until tender, drain and place in an 8cup ovenproof dish.
2. Heat oil and butter in large frying pan. Saute onion and mushroom until soft. 
3. Add white parts of spring onions (save green parts for garnish) and chopped stuffing and cook for another couple of minutes.  
   
4. Shred the chicken breasts from the barbecued chicken (remove the skin) and add to the pan.  Mix and season well with salt and pepper.
   
5. Mix cream and mustard in a separate bowl or jug.
   
6. Add everything to the baking dish and stir through. Sprinkle with cheese. Bake in moderate oven for about 20 minutes or until heated through and golden brown.
7. Serve with green spring onions sprinkled on top.
   

Chicken and Asparagus Pasta Bake

This is a bit like the other pasta bake that I posted, but different.

Serves 4

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350g short pasta
1 barbecued chicken
1 medium brown onion, chopped
1 clove garlic, crushed
2 bunches asparagus, trimmed, cut into 5cm pieces
300g sour cream
1/2 cup (125ml) chicken stock
1 1/2 cups grated tasty cheese
1/4 cup finely grated parmesan cheese

Do This -

1. Preheat oven to 180°C. Cook pasta in a large pan of boiling salted water until tender, drain and place in an 8cup ovenproof dish.
2. Heat oil in large frying pan. Saute onion and garlic until onion is soft.
3. Shred the chicken breasts from the barbecued chicken (remove the skin) and add to the pan.
4. Add asparagus, sour cream and stock, mix well. Season well with salt and pepper. Add pasta, combine well.
5. Add to the pasta in the baking dish and stir through. Sprinkle with combined cheeses. Bake in moderate oven for about 20 minutes or until heated through and golden brown.

Chicken Pasta Bake

If you like pasta bakes you'll love this one...easy and tasty...mmm mmm!


Serves 4


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300g of your favourite short pasta
1 onion, finely chopped
300ml cream
1 cup frozen corn kernels
1 cup frozen peas
1/2 cup grated parmesan
1/2 barbecue chicken, roughly chopped
3 bacon rashers
salt and pepper
1 cup tasty cheese


Do This -

• Preheat oven to 200C.
• Cook pasta in a large pot as per packet instructions.  Drain and set aside in baking dish.
• Meahwhile, cook bacon, chop, set aside.
• Saute onion in a little oil until softened but not brown.
• Add cream, bring to simmer and cook for 2 minutes.
• Stir in corn, peas, parmesan, bacon and chicken and cook for another 2-3 minutes.
• Add to pasta in baking dish, add salt and pepper and stir to mix well.
• Sprinkle cheese on top.
• Bake in oven for about 20 minutes or until golden on top.
• Sprinkle with chopped parsley if you like.

I guarantee you'll want seconds!