Recipes

Bolognese Meatballs

12/1/2022

Okay so I buy these Kid Fresh frozen meatballs from the grocery store (they're pretty expensive but I love that they have hidden veggies in them!) and my whole family LOVES them. Win win. I thought about making meatballs with hidden veggies at home but wasn't motivated enough to try until I got the idea to try and use the veggies that are mixed with meat to make a classic bolognese sauce!!

The meatballs actually cook in plain tomato sauce and the flavor comes out and seasons the whole dish. It tastes like bolognese but it's just fun to have meatballs instead of chunky ground meat!!

What you need:
For the meatballs

1/2 lb ground beef (I used 80% lean)
1/2 lb ground pork sausage
1/2 cup finely grated onion
3 finely grated garlic cloves
1/2 cup finely grated carrot
1/2 cup finely grated celery
3/4 cup breadcrumbs (I toasted bread and threw it in the food processor)
1 egg
1/2 tsp salt
1/2 tsp black pepper
Optional: Italian herb blend or herbs of choice

For the rest

1 16 oz jar marinara or plain tomato sauce
1/2 lb (1/2 standard box) pasta of choice (I used mezze rigatoni)
Parmesan or pecorino romano cheese for topping

What to do:

Combine all of the meatball ingredients in a deep bowl and mix until fully combined. Roll into desired size meatballs.
Cook the meatballs in the bottom of a sauce pot with a little extra virgin olive oil. Cooking time will vary depending on the size of the meatballs, but you'll want to sear the edges. I usually let the meatballs sit still for a good few minutes after placing them in the hot pot, if they are ripping when you try to turn them, they aren't ready to be turned yet.
Once the meatballs are a little browned and seared around the edges, they're ready for the tomato sauce. Pour it into the pot and then cover with a lid. Turn the heat to simmer and let them hang out for 20 minutes or so while you cook the pasta - do not forget to salt your water before cooking the pasta in it!
Once the pasta is done cooking, add it to the meatballs and sauce and eat right away. I love topping the dish with either freshly grated parm or pecorino romano cheese.

0 Comments

Creamy Lemon Chicken Noodle Soup

11/4/2022

1 Comment

I loveeee when I have things in my fridge that end up being pieces to an amazing recipe puzzle.

I was so hungry and had no idea what to make and kept finding myself staring at this rotisserie chicken that was about to expire + these leftover veggies from making bolognese. I was thinking soup but I also wanted something rich too and the way that I made the creamy base is ABSOLUTE FIRE. I was tempted to add in some sage to give it a little fall vibe, but I kept it simple. The lemon is def optional too, but I like the unique flavor it brings to the classic chicken noodle soup vibes.

WHAT YOU NEED:

2 tbsp evoo
1/3 cup finely diced onion
1/3 cup finely diced carrot
1/3 cup finely diced celery
3 garlic cloves, grated
3 tbsp slated butter
1 tbsp flour (or gf flour)
3/4 cup heavy whipping cream or whole milk
28 oz chicken broth + extra for adjusting soup texture
1 cup shredded rotisserie chicken meat
3/4 cup small pasta shape (stelline or orzo)
1/2 small lemon (about 1.5-2 tbsp lemon juice)
salt and pepper to taste
optional: parmesan for topping

WHAT TO DO:

In a large soup pot, cook the diced veggies and garlic in the olive oil on medium heat until fragrant (about 5 minutes.)
Melt the butter into the veggies and sprinkle the flour into it. Use a whisk to mix together to make a roux - this will make a thick base to the soup and help it get that creamy texture.
Pour the cream or milk into the pot and mix. You should get a very thick and creamy layer of goodness.
Once that's all been combined, slowly add in the broth while mixing. Bring it to a boil.
Next, add in your shredded chicken, pasta and lemon. Turn the heat down to a simmer setting and cover with a lid. Let the soup cook for a little longer than it says to cook the pasta on the pasta's packaging instructions. (About 12-15 minutes!)
Next up, check the soup texture. If it's too thick for your liking you can add in broth 1/2 cup at a time.
Taste test the soup and season with desired amount of salt and pepper.

1 Comment

Butternut Squash Baked Feta Pasta

10/20/2022

0 Comments

This recipe is such a good one!! Most creamy pasta recipes that I make source the cream factor from heavy whipping cream but this one swaps that out for baked feta cheese!! It's such a good sub. I love using Athenos brand for feta cheese, it gets super creamy when you bake it which is PERFECT for pasta dishes!!

This recipe is totes inspired by my bestie @grilledcheesesocial, linking her original recipe here! We made a similar version together a couple years ago and she is the viral queen for all things baked feta pasta!

Recipe makes enough for 3-4 serving sizes or 5-6 smaller side portions! (Most of my recipes call for 1/2 lb of pasta or 2 servings. If you want to make that amount, just use 1/2 lb of pasta and use a bit less of the pasta sauce. And actually, if you reserve some of it before you thin it out with pasta water, it makes a REALLY good dip!!)

What you need:

3/4 lb fettuccini pasta (3/4 of a standard box)
10 oz Athenos Feta Cheese Chunk (about 3/4 of the 16 oz block)
1 peeled and cubed butternut squash
10 garlic cloves
1/4 cup evoo
1/2 tsp salt
1/2 tsp black pepper
Reserved pasta water for thinning out the sauce

What to do:

Preheat the oven to 425 degrees F.
Add the peeled and cubed butternut squash, garlic, evoo and salt and pepper to a baking dish. Pour the olive oil into the dish and mix until everything is evenly coated. Make a space in the center for the Athenos Feta Chunk and place it in the dish. Top it off with a splash of olive oil and a pinch of both salt and pepper. Bake for 30 minutes.
Time the pasta prep up with the baking time. I usually bring a pot of salted water to a boil and cook the fettuccini when there's 10 minutes left of baking the squash and feta. Don't forget to save some of the pasta water!!
Pour the contents of the baking dish into a food processor or blender and pulse until smooth. Check the sauce and add in pasta water to adjust the texture. I ended up using around 1/2-3/4 cup.
Pour the sauce over the pasta and mix it all up.
Top with more feta cheese before serving!

0 Comments

Butternut Squash Soup

10/17/2022

1 Comment

This is a BIG batch of soup - like double the amount of my standard recipes. I would say it serves 8-10 people. I made it for a lot of friends and wanted extra on hand for my family throughout the week! If you want to cut it in half, to make a smaller batch for like 3-4 people, feel free!

I originally set out to create a butternut squash lasagna soup but I didn't really love it with lasagna noodles! That's why there's ricotta cheese involved here. I swapped out the lasagna noodles for tortellini and loved it way more!! I also added a ton of spinach leaves after I was done filming and that was a great addition too.

ONE MORE THING. The texture of the soup is very customizable and will vary depending on the size of the squash. I ate it as is, which was more on the thick side as far as soups go. I ended up adding broth to the rest of it that I shared with family members, it was more soupy and less saucy that way, if that makes sense. Since I was storing it in the fridge, I didn't want the tortellini to soak up all of the soup and thought more broth was a good idea! So definitely pay attention to the thickness and texture as you're going and adjust it (with more or less broth) to whatever you prefer!!

What you need:

1/2 cup diced onion
5-6 sage leaves
8-10 garlic cloves
2 peeled and cubed butternut squashes
1/4 cup evoo
1/2 tsp salt
1/2 tsp black pepper
1/3 cup white wine
32 oz chicken or vegetable broth, (plus more for thinning out the soup texture to your liking)
1 cup milk (I suggest heavy cream or half and half)
1/2 cup ricotta cheese (you can swap out for any kind of cheese that will melt!)
Optional tortellini (I used a pound but you can use as much as you'd like for the amount of people you're serving!)
Parmesan, evoo and fresh sage leaves for garnishing

What to do:

Add the onion, sage, garlic and butternut squash to a large soup pot and pour the evoo over the top of that. Season with salt and pepper, mix together and start cooking on medium heat.
Once the herbs are fragrant and things have been sizzling, add the wine and cook for 5-7 minutes or until it reduces by half.
Add the broth and cover with a lid. Let the squash and herbs cook for 30 minutes on low-medium heat.
Remove the lid, discard the sage leaves and then add in the milk or cream and the ricotta cheese.
Blend the contents of the pot into soup! I used an immersion blender, if you don't have one, pour everything into a food processor or blender and pulse until smooth.
Adjust your soup with more broth and or milk/cream until it reaches desired consistency. Some like it thick (me!) but some like it more thin, so totally up to you! There's enough flavor packed into it that adding in a little more liquid won't change the taste too much or water it down.
Add cooked tortellini and garnish with evoo, parmesan and fried sage leaves.

1 Comment

Butternut Squash Pasta Sauce

10/7/2022

6 Comments

I was looking at photos of this recipe that I made and photographed back in our first house in 2017 and realized that the recipe has never actually lived online!! It's always been written out in the Instagram post's caption! Sharing here to give it a more permanent and sharable home.

When I first made this recipe I was going for alfredo vibes. Since 2017 - I've learned that traditional alfredo components don't involve heavy cream lol, that's American alfredo! So call it what you want, but there are definitely alfredo vibes. The key to making the sauce super luscious is watering it down with pasta water and adding a pat of butter while mixing the pasta into it.

IMPORTANT:
Almost all of my recipes make enough for 2 large portions or 4 smaller side dishes of pasta, but since we're roasting an entire butternut squash here, this is a larger scale recipe. It makes enough sauce for 6-8 pasta dishes. (6 regular serving sizes and 8 on the smaller side.) So what I usually do, is I cut the squash/garlic/cream puree in half after it comes out of the blender. Before watering it down with salty pasta water and adding butter, it's essentially butternut squash soup, so I eat it that way as soup or save it to pour over another batch of pasta in a few days!

What you need:

1/2 lb pasta (I love using fresh tagliatelle)
1 butternut squash, peeled and cubed
4-5 garlic cloves
1/2 tsp salt
1/2 tsp pepper
1/4 cup evoo
3/4 cup heavy whipping cream
1/4 cup parmesan cheese
1/4 cup reserved pasta cooking water
1 tbsp butter
Optional - cripsy fried sage leaves and more parm for garnishing

What to do:

Preheat the oven to 450 degrees F. a
Peel and dice a butternut squash into cubes and add them to a baking dish with the garlic cloves. Season with salt, pepper and evoo. Mix well to coat and then bake for 35 minutes. (Every oven is different so check to make sure the BNS is super soft and mashes with a fork veryyyy easily.)
Pour the contents of the baking dish into a food processor or blender, add the cream and pulse until smooth. The finished texture should be creamy and a little on the thicker side, like soup. (Here's where I remove half of the sauce and save for soup or another batch of this recipe, see my notes in the recipe intro!)
Pour half of the sauce into a skillet on low heat. Add in the pasta water, parm and butter and mix.
Toss the pasta in the sauce and serve hot. Top with crispy sage and more freshly grated parmesan cheese.

6 Comments

Tomato Basil Tortellini Soup

10/5/2022

7 Comments

It's soup season!! I'm kicking off a recipe series where I turn my favorite pasta dishes into soups and this is the first one so there will be more where this came from!! This recipe makes enough for 4-5 people and is super good as leftovers for the next few days too!

This recipe is inspired by my creamy tortellini recipe - very similar situation, but with more broth! You could definitely add in some greens like kale or spinach - or some protein like chickpeas or Italian ground sausage or beef!!

What you need:

2 tbsp evoo
1 cup diced onion
3 grated or finely minced garlic cloves
2 tbsp tomato paste
1 tsp red pepper flakes (optional to use less or omit if you don't like spicy)
1/2 tsp salt
1/2 tsp pepper
A handful of fresh ripped basil leaves
1 14.5 oz can diced tomatoes in juice
32 oz broth, I used low-sodium chicken broth
1/2 cup heavy whipping cream
1/2 cup grated parmesan cheese
2 cups tortellini (can be frozen, that's what I used)

What to do:

Warm the evoo in a medium sized soup pot and cook the onion and garlic in it until fragrant.
Add the tomato paste and seasonings of choice - cook until the tomato paste is caramelized and brick red in color. Don't skip this part!
Add in the basil leaves, tomatoes and chicken broth. Bring to a boil.
Once it's boiling, add the whipping cream and parmesan and bring to a boil again - cook for about 10 minutes this way.
Drop in the tortellini and cook for the amount the tortellini packaging says, and then it's done!! Garnish with more parm and some more fresh torn basil leaves.

7 Comments

Pumpkin and Gruyere Rigatoni

9/8/2022

0 Comments

I'm freaking out. This one is a fall twist on my viral 'French Onion Soup' rigatoni recipe from a few years back.

I started the pasta dish off by caramelizing two onions in my FAVORITE butter, Truly Grass Fed and then I went on to add pumpkin, cream, gruyere, and nutmeg before topping the whole thing off with crispy prosciutto and burrata! The caramelized onions compliment the pumpkin and gruyere flavors soooo well, I can't even. You have to try it!!

The recipe makes enough for 2 large entrees, 3 medium entrees, or 4-5 smaller side dishes.

What you need:

2 white onions, diced or sliced
4 tbsp salted butter (I used Truly Grass Fed)
- Optional white wine for deglazing any sticky onions while caramelizing
4-5 slices of prosciutto
1/2 lb rigatoni pasta
1 tbsp minced garlic (about 2 cloves)
3/4 cup pumpkin puree
1 cup heavy whipping cream (half and half will work too since we're melting cheese into it and it will thicken up nicely as well - but IMO, heavy cream is the best texture.)
1 cup gruyere cheese, shredded
1 tsp black pepper
1/4 tsp nutmeg powder
2-3 balls of burrata cheese (1/2 for each person eating!)

What to do:

Caramelize 2 cups of diced or sliced onions in a skillet by cooking them low and slow in the butter until golden brown and translucent - about 30-45 minutes. (You can add a splash or two of white wine to deglaze the pan if it starts to burn a little.)
Prep the prosciutto slices while the onions are cooking! I cooked them in a tiny bit of olive oil in a hot skillet. They curl and shrivel up nicely and become crispy after a few minutes of cooking. Set them aside until it's time to dress the pasta at the end.
Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions.
When the onion is done caramelizing, add the minced garlic and pumpkin puree and cook for a few minutes on high heat.
Add the cream and gruyere to the skillet, season with nutmeg and black pepper and mix it all together and cook for a few more minutes until it thickens a bit into the most perfect creamy pasta sauce. Turn the heat down to super low while the pasta finished up cooking.
Add the pasta to the sauce and mix. Top with fresh black pepper, the crispy prosciutto from step 2, and burrata cheese.

0 Comments

Tortellini Pasta Salad

8/31/2022

1 Comment

I love making salads with pasta in them!! Especially tortellini since it's filled with cheese, lol. The best part is that you can either go pasta heavy or salad heavy depending on your mood and the occasion!!

What you need:

2 cups cooked and cooled tortellini
1 cup diced hard salami
1 cup peeled and diced cucumber
1 cup chopped lettuce of choice (I used romaine)
*Extra parm and black pepper for topping

For the dressing:

1 garlic clove, grated
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp lemon zest
1/2 tsp dijon mustard
1/4 cup red wine vinegar
1/3 cup EVOO
1/4 cup very finely shredded parmesan cheese

What to do:

Cook the tortellini according to package instructions and set aside and allow it to cool down.
Prep and chop the other salad ingredients and then combine the dressing ingredients in the bottom of a large bowl.
Add the tortellini and other ingredients to the dressing and mix. Serve at room temp or slightly chilled.

1 Comment

Aglio E Olio

8/31/2022

1 Comment

This is one of my all time favorite pasta dishes. I was NEVER impressed with it when I ordered it from restaurants and then at some point I read about it online and decided to try and make it at home - so much better that way because I put all of the love and effort into all of my pasta dishes that I make in my kitchen!!

Aglio e olio is a simple and classic Italian dish. There are a ton of spin off versions of it but the essentials will always be the garlic (aglio) and the oil (olio.)

This is a recipe that's super dependent on the technique since the ingredients are so simple, so pay attention to these two notes lol:

You have to gently cook the garlic (and optional red pepper flakes) in good quality EVOO, that way the oil is infused with a deeeep garlic flavor.

You have to salt your pasta water. Adding starchy salty pasta water to the skillet with the garlic and oil is CRUCIAL because it helps emulsify the sauce to create a silky, less oily texture.

What you need:

1/2 lb of pasta (I prefer something longer linguine or spaghetti)
1/4 cup good quality EVOO (Jovial Foods is my favorite)
2 tablespoons minced garlic
1 tsp crushed red pepper flakes (this is optional but highly recommended, it's my favorite addition!)
1/4 cup fresh chopped parsley (also optional)

What to do:

Bring a large pot of heavily salted water to a boil. Do NOT skip salting the pasta water here!! Since the pasta sauce is very simple, the pasta must be seasoned with salt as it cooks.
Warm the oil in a skillet on medium heat stove setting. Once the oil is warm, add the garlic and cook for a minute or two until fragrant.
Turn the heat down low until there's a few minutes of cooking time left for the pasta you're making. *If you're using red pepper flakes, I like to add them to the oil halfway through cooking the garlic so that the oil doesn't get insanely spicy.
Once your pasta has about 5 minutes of cooking time left, turn the skillet heat to medium-high. Scoop about 1/3 cup of pasta water out of the boiling pasta pot and add it to the skillet. The starchy water and oil will emulsify as it cooks and bubbles in the heat, it's finished once you notice it's thickened a bit and is looking glossy.
Mix the cooked pasta into the finished sauce. Here is where you'll add the fresh chopped parsley if you're going that route. Not traditional but, I also like to top with parmesan cheese!

1 Comment

Chili OIl Noodles

8/29/2022

3 Comments

There are SO many different variations of chili oil noodles. I personally love the flavor of the spicy oil mixed in with garlic and butter and a touch of soy sauce, but I make different versions all the time depending on what I have at home or what I'm in the mood for.

Sometimes I add Chinese black vinegar or rice vinegar to cut the fat from the butter and it's the best umami flavor bomb ever. Parmesan cheese is also amazing as a topping..same with crispy garlic or a fried egg!! One more thing. Cooking the noodles in chicken broth or adding a splash of broth into the mixture is also a major upgrade for adding even more flavor.

What you need:

1/2 lb noodles of choice
3 tbsp salted butter
1 tbsp minced garlic
2-3 tbsp chili oil (start with less if you don't like spicy food)
1/4 cup rough chopped scallions or parsley
1/2 tbsp soy sauce

What to do:

Bring a large pot of salted water to a boil and cook the noodles according to package instructions.
Gently cook the garlic in the butter and chili oil until fragrant. I use a medium heat setting and turn it down to low once the garlic is translucent and soft.
Add the noodles and fresh green herbs to the sauce and sprinkle in the soy sauce as you toss to combine it all. If you didn't salt your noodle water or if you're not using soy sauce, you may need to season with a little salt.

3 Comments

French Onion Pasta Salad

8/24/2022

4 Comments

French onion dip x pasta salad. YEAAAAAH BABY.

I was a little worried about it being to thick and creamy so I decided to thin out the dressing with white wine vinegar and a secret ingredient, soy sauce. The thin texture of these liquids helped a ton!! If you want your sauce to be even more thin, you could add in some cooled off pasta water 1 tbsp at a time until it reaches desired texture.

What you need:

2 onions, I used white onions
3 tbsp evoo
1/4 tsp salt
2-3 garlic cloves
3/4 lb farfalle pasta (a little more than half a standard sized box)
1/2 cup sour cream
1/4 cup mayo
1/4 cup white wine vinegar
2 tbsp fresh chopped parsley
1 tbsp chopped chives
1 tbsp soy sauce

What to do:

Slice up the onions super thin and cook them on low in a skillet with olive oil until caramelized. Season with a little salt and stir on and off every 3-5 minutes until the become soft and golden brown. During the last minute of cooking the onions, add in the minced garlic cloves and cook until fragrant. The while process usually takes about 45 minutes. I know, a labor of love..but so worth it!
While the onions are caramelizing, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain the pasta once it's done and let cool before adding to the pasta salad dressing.
Next, make the pasta salad dressing by combining the sour cream, mayo, white wine vinegar, chopped parsley and soy sauce. Taste test with potato chips if you have them! Feel free to adjust the thickness of the dressing with cooled down pasta water from the cooking farfalle. *I saved a few onion strands for topping the dish, looked prettier that way!
Top the dish with reserved caramelized onions, parsley leaves and fresh cracked black pepper. It's good at room temp or chilled - can be kept in the fridge for a couple of days!

4 Comments

Tomato Basil & Burrata Rigatoni

8/20/2022

1 Comment

This is a good one!!! Think caprese salad vibes, but warm and with pasta!! I know no one likes to read past the first line of a recipe intro (I get it, because, same) but I have some vital info for this recipe so pay attention and I'll keep it short and sweet!!

The burrata pieces that go into the pasta will stiffen up if it's too hot. So be sure to remove the pan from heat before you mix them in. You're going to want to add them to WARM pasta and sauce, not scalding hot pasta and sauce that is still cooking. Some might like the taste of a firmed up mozz, but I don't so just wanted to share this tip!!

What you need:

1/2 lb rigatoni
1 cup cherry tomatoes
1/4 cup evoo
2-4 minced garlic cloves
1/4 tsp salt
1/4 tsp black pepper
1/4 cup dry white wine (I use chardonnay or pino grigio)
3 tbsp balsamic vinegar
1 handful of fresh basil leaves
2 balls of burrata cheese
1/4 cup balsamic glaze for topping

What to do:

Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions.
Cook the cherry tomatoes and garlic in the EVOO until fragrant. Season with salt and pepper.
Once the garlic is fragrant, add in the white wine and balsamic vinegar and a handful of basil leaves.
Bring the liquid to a boil and then turn the heat to low-medium and cover so that the tomatoes soften and burst. Leave covered for about 7-8 minutes, the point is to get those tomato juices into the sauce. (If your tomatoes don't burst, use a fork and pop them yourself!)
REMOVE the pan from heat before adding in the pasta.
Break one of the balls of burrata into pieces and stir into the pasta and sauce.
Break apart the other ball of burrata and use to top the dish. I also topped with some more fresh basil leaves too before serving.

1 Comment

Roasted Garlic Butter Farfalle

7/28/2022

4 Comments

When I was in high school I was OBSESSED with the roasted garlic chicken pasta from The Cheesecake Factory lol. NGL, that's where I got the inspo for this bad boy. I think the restaurant version has mushrooms and peas in it but I left this one plain jane so that it's easy to customize!

There will be leftover butter, the recipe is intended to make a batch of it. Use desired amount (or the amount I suggest for this quantity of pasta!) and then save the rest. Store it in the fridge for up to a week or store it in the freezer for even longer if you want flavored butter bombs at any time for future pasta dishes, grilled cheeses or amazinggggg toast!

Since you have to make garlic confit for this recipe, I wanted to share a little more about that! My roasted garlic butter uses the garlic, but not the oil. You can store both together or separately (in air-tight containers) in the fridge for a couple of weeks according to google, lol. There are plenty of ways to use the leftover oil, I use it just regular olive oil for things like eggs, to crisp bread or as an oil garnish to top off a soup or pasta dish.

What you need:

1/2 lb farfalle pasta (1/2 box)
1 stick of softened salted butter (1/2 cup)
12-15 roasted garlic cloves (Check out my reels on IG to see how I make garlic confit here. I also added a pinch of red pepper flakes to the garlic confit and for a fall version I add fresh sage leaves - these flavors are optional!)
1/3 cup heavy whipping cream
1/2 cup freshly shredded parmesan cheese and more for topping
Additional optional toppings: fresh parsley and red pepper flakes or cripsy sage for the fall version that's on IG!

What to do:

Bring a large pot of salted water to a boil and cook the farfalle according to package instructions.
Mix the roasted garlic cloves into the stick of butter. You can do this with a fork or you can blend it in a food processor for an extra smooth texture.
Add desired amount of butter (I did 3 tbsp) to the hot cooked pasta in a skillet over. medium-low heat and then mix in the heavy cream.
Once the pasta is coated and looking silky and creamy, it's ready for the parmesan cheese topping to finish it off!

4 Comments

Summer Squash Pasta

7/20/2022

2 Comments

This one is a giant summertime hug in a bowl!! I love eating squash all year round but especially in the summer when they taste super fresh!!

To make the breadcrumbs at home: rip up a few slices of your favorite bread (I did a demi baguette of ciabatta) and place them in a food processor. Blend until crumb size. Mix with 2 tbsp olive oil, 1/4 tsp garlic powder and a pinch of salt and pepper. Cook the bread crumbs in a skillet on medium heat until toasted and crispy - about 10 minutes. Be sure to stir them every few minutes so that they cook evenly and don't burn.

What you need:

1/2 lb pasta (I used rigatoni)
1 large green zucchini
1 large yellow zucchini
3 tbsp butter
2 tbsp evoo
2 garlic cloves, grated
3 tbsp lemon juice (I used half a lemon)
1 cup grated parmesan cheese
1/4 cup reserved pasta water
1/2 cup toasted breadcrumbs (see recipe above in blog post intro)

What to do:

Bring a large pot of salted water to a boil and cook the pasta according to packaging instructions.
If making homemade breadcrumbs (highly recommended) see the step for that in the intro to this blog post above.
Grate both kinds of zucchini and use either a cheese cloth or thin dish towel to drain out all of their liquid. There's a lot - be sure to get it all so that your pasta dish isn't soupy.
Melt the butter in a large skillet and grate the garlic into it.
Once the garlic is fragrant, add in the zucchini and mix. Season with a little salt and pepper here. The zucchini will start to caramelize after a few minutes and then it's ready for the pasta.
Add the pasta, lemon juice and parmesan cheese to the zucchini and start to mix it all together. About halfway through mixing, add in that starchy pasta water to make it all come together and for an extra silky texture.
Top with a little more parm, breadcrumbs and black pepper right before serving.

2 Comments

Fried Green Tomato Caprese Pasta Salad

7/17/2022

1 Comment

After spending a ton of time traveling in the southern states, I became a HUGE fan of fried green tomatoes. I've had everything from fried green tomato BLT salads to fried green tomato eggs benedict. I've been on such a pasta salad kick lately and really wanted to come up with a way to make the flavors work with pasta and boooom. (I also love a good caprese salad so I added in some elements of that as well - basil, fresh mozz, balsamic!)

The tomatoes aren't actually fried (so much less work - and healthier!) but the addition of homemade crispy breadcrumbs mixed into every bite makes it feel like they are fried and creates that crispy texture! You can buy breadcrumbs, but I highly suggest making your own! Throw a few slices of your fave bread into a processor and toast them in olive oil on the stovetop until golden brown and crispy! Worth every second.

What you need:

1/2 lb pasta (I used orzo but you can use any smaller shape)
3/4 cup mayo (if you don't like mayo you can sub for 1/2 cup evoo)
1/4 cup balsamic vinegar (I used a white balsamic vinegar bc I like the color better, similar taste)
1 garlic clove, grated
1/4 tsp salt
1/4 tsp black pepper
2 large green tomatoes, diced
1 cup fresh mozzarella cheese
1/4 cup chopped fresh basil leaves
Optional - balsamic glaze drizzle (for caprese lovers)
1 cup crispy breadcrumbs

What to do:

Bring a large pot of salted water to a boil and cook the pasta according to package instructions. (When you drain the pasta, rinse with cold water to cool.)
Combine the mayo, balsamic vinegar, garlic, salt and pepper in the bottom of a large bowl to make the pasta salad dressing.
Add the cooled pasta to the dressing along with the other pasta salad ingredients. Mix well to combine.
Top with the breadcrumbs right before serving. (This keeps them crispier for longer - although I did find that my breadcrumbs stayed crispy after mixed into the pasta for several hours!!)

1 Comment

Cacio e Pepe Mac & Cheese

7/9/2022

2 Comments

Hi, okay so this recipe is insane. Before all you food purists come at me - this dish is a combination of my 10 Min Mac & Cheese recipe AND it has elements of cacio e pepe in it to make the ultimate cheesy pasta hybrid !! If you don't like it, don't make it lol.

I used pecorino romano cheese, toasted freshly-cracked black peppercorns, shredded mozzarella (instead of cheddar to keep the sauce white) and then heavy cream. Lots of people make mac and cheese different ways (with a roux, without a roux) but I personally think heavy cream is the ultimate creamy cheesy pasta sauce hero ingredient so that's the style I prefer.

What you need:

1/2 lb pasta (I used elbow macaroni noodles from TJ's)
4 tbsp butter (1/2 stick)
1 tsp freshly cracked black peppercorns (more for topping)
1 + 1/2 cup heavy whipping cream (half and half will work too since the cheese will make the sauce thicccc)
1/2 cup hand shredded super fine pecorino romano cheese (if you're in an absolute pinch, parm will work too)
1/3 cup shredded mozzarella cheese (I LOVE Tillamook brand)

What to do:

Bring a large pot of salted water to a boil and cook the macaroni according to package instructions.
Melt the butter in a large skillet and toss the pepper in. Cook until fragrant and toasted, about 5 minutes on medium heat.
Add the heavy whipping cream and cook for a minute until it's warmed.
Add both cheeses to the cream and mix until melted and very cheesy.
Toss in the cooked macaroni and serve while it's hot! (For a more stringy cheese factor you could add in another handful of the shredded mozzarella cheese.)

2 Comments

Cold Noodle Salad

7/8/2022

0 Comments

My first cold noodle salad!! I've been seeing these for years and always thought they looked so good despite the fact that most recipes for this dish contain nuts and sesame ingredients!! I also do NOT like soba noodles for some reason and it seems like a lot of cold noodles dishes are made with them.

This version is very allergy friendly to those who can't have nuts or sesame! And also gluten!! I used brown rice ramen. PLZ take note that brown rice noodles don't refrigerate well so I usually get them super cool with an ice cold water rinse and then I eat the noodle salad immediately after assembly.

What you need:

2 garlic cloves, grated
1 small piece of ginger root, grated
1/4 cup soy sauce
3 tbsp rice vinegar
1/3 cup mayo
4 bricks of instant noodles (I used brown rice ramen)
1/2 cup shredded purple cabbage
1/2 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup chopped green onion

What to do:

Cook the noodles according to package instructions - if using instant ramen with a sauce packet, discard the seasoning or save it for later. Don't forget to rinse the noodles once they are cooked in order to stop the cooking process and cool them off.
Prepare the sauce in the bottom of a large and wide bowl. Use a whisk to mix the grated garlic/ginger + the soy sauce, rice vinegar and mayo.
Mix all the other ingredients into the sauce until everything is fully coated in it. I eat this dish at room temp (it tastes slightly chilled from the ice cold water on the noodles!) because I like to use brown rice ramen and it gets sort of firm once it's been sitting in the fridge.

0 Comments

Ginger, Garlic & Scallion Noodles

7/6/2022

0 Comments

I LOVE noodles, it's truly no secret. These particular noodles that I used in this recipe are called knife cut noodles and I buy them from my local Chinese grocery store!! You can use any kind of noodle, but I love the wavy edges and the chewy texture of knife cut noodles the best!

This dish is inspired by Chinese scallion noodles - I've seen the dish made a ton of different ways on the internet and even at local restaurants (LJ Shanghai has the BEST scallion noodles if you are a Clevelander) but this is how I like to make them at home. I also have allergies to sesame and peanut so you won't find any of that in any of my home cooking!!

What you need:

1/2 lb noodles
2 cloves of garlic
1 piece of ginger root (about the size of a garlic clove)
1 tsp chili flakes
3 scallion stalks, chopped
1/4 cup neutral oil (I used veg oil)
2 tbsp soy sauce

What to do:

Bring a pot of water to a boil and cook the noodles according to package instructions.
Grate the garlic and ginger into a small bowl and add the chili flakes and scallions.
Heat the neutral oil in a skillet until it's piping hot and then immediately add it to the bowl with all the ingredients, it should sizzle and really bring out the flavors of the ginger, garlic, chili flakes and scallions.
Pour the sauce and the soy sauce on top of the cooked noodles and mix to combine before serving.

0 Comments

Roasted Garlic + Calabrian Chile Parmesan Butter

7/2/2022

0 Comments

OKAY, so there are two ways I love to use this butter. It elevates every single dish you use it in...the roasted garlic and the chiles take everything to the next level!!

ON BREAD (pictured below)
The best freaking cheesy garlic bread you will ever eat. I promise. My favorite way to make cheesy garlic bread is to use this butter on ciabatta. I usually coat the ciabatta with a generous amount of butter and top with thick shredded mozzarella cheese before toasting in the oven. You can either stick them under the broiler setting until the mozz gets nice and melty or toast them at 400 degrees F for 10 minutes until golden.

ON PASTA
I love using this in my drunken buttered noodle recipe. Think white wine, parmesan, chiles, butter, roasted garlic!! Ah it's so good. Tap here to view my drunken buttered noodle recipe. It pairs so well with everything, especially seafood or roasted cherry tomatoes.

What you need:

1/2 cup room temp butter (1 stick)
10 roasted garlic cloves (click here for garlic confit recipe recipe!)
1 tbsp chopped (jarred) Calabrian chiles (you can use 1/2 tbsp red pepper flakes if you don't have chiles)
1/2 cup parmesan reggiano cheese
1/4 tsp salt
Optional: 1/4 cup fresh parsley

What to do:

Make your garlic confit, tap here to see how I did it. (Cook peeled garlic cloves submerged in EVOO for 25 minutes on low on the stove until they are golden and soft enough to spread.)
Preheat the oven to broil setting.
Add the softened butter to a bowl and mix in the garlic, chiles, parmesan and salt.
Once combined, use desired amount on bread, in pasta dishes etc - store whatever is leftover in the fridge for up to a week.

0 Comments

Elote Inspired Pasta Salad

7/2/2022

5 Comments

I love the flavors of Mexican elote so I used some components of it (mayo, lime, chili powder, cotija) to make a pasta salad!! I love using inspiration from different dishes that I love to eat and figuring out a way to combine those flavors with pasta. :)

The recipe makes enough for 6 side dish servings, if you're planning on making for a large gathering you could definitely double it. It does refrigerate well, so you can def make it a day ahead of time. I suggest bringing it back to life with an additional 1/4 cup of mayo + a squirt of fresh lime juice before serving after chilling for a longer period of time.

What you need:

3/4 cup mayo
3-4 tbsp fresh lime juice (about one lime)
1/2 tsp chili powder or cayenne pepper (or everything but the elote powder from Trader Joes!)
1/2 lb of pasta
1 cup grilled corn (off the cob)
1/3 cup diced red onion
1/3 cup diced fresh jalapeno (2-3 whole jalapenos)
1/2 cup cotija cheese

What to do:

Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Once it's finished cooking, rinse with cold water to cool.
Combine the mayo, lime juice and seasoning at the bottom of a large salad bowl and whisk to completely combine.
Add the cold pasta, corn, onion, jalapeno, and cotija cheese to the pasta salad dressing and toss together until all of the pasta is coated in the dressing.
Serve immediately at room temp or chill in the fridge and eat within a couple of days.

5 Comments

Grinder Sandwich Pasta Salad

7/1/2022

7 Comments

I've been seeing a grinder sandwich recipe all over TikTok the last few weeks and I basically used the "salad" component of the sandwich as inspiration for this perfect summer pasta salad. I also added in diced salami and turkey deli meat, so it does in-fact taste SO much like a delicious deli sub, but in pasta salad form!!!

Obviously feel free to customize but I wouldn't change the red wine vinegar and mayo base and I would def make sure to use iceberg lettuce!! My favorite part besides the dressing and the pasta would definitely be the turkey! SO weird because I don't even eat deli meat, like ever... but it works SO well here.

Recipe makes enough for 4-5 sides of pasta salad!!

What you need:

1/2 lb rotini pasta
1/2 head of iceberg lettuce
4-5 jarred pepperoncini peppers
3 slices of provolone or mozzarella cheese
1/2 red onion
4 slices of roasted turkey deli meat
8 slices of hard salami deli meat
3/4 cup mayo
1/2 cup red wine vinegar
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp oregano
1/2 tsp crushed red pepper flakes

What to do:

Prep by cubing/dicing up all the pasta salad ingredients (including the lettuce) into somewhat equal sized pieces while you cook the rotini in salted boiling water according to the package's instructions.
In the bottom of a large salad bowl, make the dressing by combining the mayo, red wine vinegar, pepper, salt, oregano and red pepper flakes - whisk until smooth.
Build the pasta salad. Start with the iceberg lettuce and then fill in the rest of the ingredients. (Be sure to rinse the cooked pasta in ice cold water before adding it to the bowl!)
Mix and serve right away at room temp or you can put it in the fridge and serve chilled later.

7 Comments

Green Stelline

6/27/2022

1 Comment

It's no surprise that my son's favorite food is pasta. At first I gave him a bite of my plain buttered stelline and then after realizing he loved it, I got sneaky with it and added a whole bunch of spinach. It's really easy to sneak half an avocado into the sauce too, but I usually am eating it with him and I'm allergic to avocados so most times I just mash a little bit of one up and stir it into his bowl!

What you need:

1 1/2 cups stelline pasta
2 garlic cloves
1 handful spinach (about 1 packed cup)
1 1/2 cup grated parmesan-reggiano
1/4 cup EVOO
*If you don't properly salt your pasta water, you'll need to add 1/4 tsp salt to the sauce

What to do:

Bring a large pot of salted water to a boil and cook the stelline according to package instructions.
Combine all other ingredients in a food processor and blend until smooth.
Strain the pasta and the mix the sauce in. I usually add a tablespoon or so of butter too! Enjoy warm, but it's also good cold too. ;)

1 Comment

Basil Butter Pasta

6/6/2022

0 Comments

This is one of the better tasting versions of "pesto" I've ever tasted. It's nut-free and very light and silky tasting! Imagine a hybrid of buttered noodles and pesto pasta. LITERALLY SO EASY TOO! There are only 3 recipe steps, lol.

A few important notes about the recipe:

I left parmesan out of the butter for those that wanted to keep things dairy free and use vegan butter. You could def add some if you want, or just save it for on top of the finished recipe
I love to add spinach or kale for some extra nutrition now that my son Emmitt is eating solids - all about sneaking veggies into meals these days! The basil and garlic are so strong that they overpower any veggie taste.
MAKES 1 CUP OF BASIL BUTTER!! There will be leftovers to use on whatever you would like (you're welcome!) Store in the fridge for up to two weeks or you can freeze it too for up to 6 months.

What you need:

1/2 lb of long shaped pasta (I used Barilla Fettuccine)
1 cup of salted butter (two sticks) at room temperature
1-3 garlic cloves (depending on how much you like garlic! (I used 3 large cloves and it was very powerful)
Fresh basil leaves - since leaves differ in size, it's hard to give a measurement! I used a hand full of large leaves. Start off with less and then taste test because you can always add more if needed.
2 tbsp extra virgin olive oil (EVOO)

*Optional, but highly recommended - parmesan cheese for topping
*Optional - when I make this for Emmitt I also add a big handful of spinach for extra nutrition! I usually cook the spinach in a skillet until wilted and then I drain out the excess liquid until it's pretty dry. Blends right in!

What to do:

Blend the room temperature butter, garlic cloves, basil leaves and EVOO in a food processor until smooth. Transfer to a bowl and refrigerate until mostly solid again (usually takes 1-2 hours.)
Once the butter is firmed up and you're ready to cook your pasta, bring a large pot of salted boiling water to a boil. Cook the fettuccine according to package instructions.
Scoop desired amount of butter (for 1/2 lb of pasta I used 4 tbsp) and melt it into the pasta with a splash of EVOO and hot pasta water. Top with parmesan cheese here and then garnish with a pretty basil leaf before serving!

0 Comments

Creamy Sazon Chicken Penne Pasta

5/19/2022

5 Comments

Okay SOOO, I've been making a lot of chicken with sazon seasoning lately (a staple in Latin-American cooking) and I love the flavor. It's like the most perfect tasting seasoned salt. The other day, I had some chicken bits and seasoning left over in a skillet after making chicken and I dropped some buttered pasta into the skillet as I was transferring it to a bowl and a lightbulb went off in my head!! Love when recipe creations are happy accidents!

I kept things pretty simple but I think this dish would be REALLY good with mushrooms and or spinach also mixed into it. Maybe bacon too?? Can you tell that I'm laying in bed writing up this recipe right now and I'm soooo hungry? Lol. If you try and and add stuff to customize, let me know how it goes!

What you need:

2 tbsp olive oil
2 chicken breasts or 4-6 chicken tenders
1 tbsp sazon seasoning
2 tbsp butter
2-4 garlic cloves minced
1/2 tsp fresh cracked black pepper
optional: 1 tsp red pepper flakes for spice
1 cup heavy whipping cream
a handful of roughly chopped fresh basil
optional: a handful of spinach
optional: 1/2 cup freshly grated parmesan cheese

What to do:

Heat the oil in a skillet until hot - medium/high heat setting. Coat the raw chicken in the seasoning and fry on each side until golden brown, but not blackened. (Check to make sure the center is not pink!)
While the chicken is cooking, bring a large pot of salted water to a boil and cook the penne pasta according to packaging instructions.
Once the chicken is done, reduce the heat to low and remove it from the skillet, let the chicken cool and chop it into bite sized pieces. Do not rinse out the skillet, you'll want those browned chicken bits and leftover seasoning in the oil!
Add in the butter, garlic, pepper, optional red pepper flakes to the skillet and cook until fragrant. (About 5 minutes - if the garlic starts to burn your heat is still too high and you need to hurry up to step 3!)
Add the heavy whipping cream, 1/2 cup at a time while whisking to combine it with the other sauce ingredients. Bring the cream to a boil and then reduce the heat to simmer setting and let it thicken up as the pasta finishes cooking.
Add the cooked pasta and optional parmesan cheese to the sauce and mix. If the sauce needs it, add a few spoonfuls of that starchy pasta water to loosen up the texture and make the sauce a little extra glossy.
Top with more fresh basil and parmesan before serving!

5 Comments

Saffron Cream Sauce

4/28/2022

3 Comments

Saffron is THE BEST addition to a simple creamy pasta sauce. It's honestly impossible to explain the flavor but it's pretty subtle and a perfect compliment to a neutral sauce base.

Have you ever heard of saffron before?? I hadn't until I saw a couple of my blogger friends shared it in their recipes a few years back! The spice originates from a flower called crocus sativus — aka "saffron crocus." After looking it up online, it seems that saffron originated in Greece, but today the spice is primarily grown in Iran, Greece, Morocco, and India. That means the saffron we have in the United States is imported!!

What you need:

1/2 lb pasta
2 tbsp butter
1 pinch saffron threads (hard to measure, a pinch is like 10-12 small threads)
1 cup heavy cream
Optional: parmesan for topping

What to do:

Bring a pot of salted water to a boil and cook the pasta according to package instructions.
While the pasta cooks, melt the butter in a skillet on medium heat and add the saffron threads. Be sure to stir the threads around in the butter for a minute or two in order to let the heat pull out some of their flavor and color.
Add the heavy whipping cream in two separate portions. (Wait for the first portion to start to bubble before you add the second portion - it thickens up better if it's not all thrown in the pan at once.)
Turn the heat to low/medium and let the sauce simmer until it's somewhat thick and can coat the back of a spoon.
Add the cooked pasta and a splash of pasta water (close to 1/4 cup.) Mix to combine. Note: if you didn't salt your pasta water, you may need to salt the sauce.
Top with parmesan cheese and serve immediately.

3 Comments

Bolognese Meatballs

Creamy Lemon Chicken Noodle Soup

Butternut Squash Baked Feta Pasta

Butternut Squash Soup

Butternut Squash Pasta Sauce

Tomato Basil Tortellini Soup

Pumpkin and Gruyere Rigatoni

Tortellini Pasta Salad

Aglio E Olio

Chili OIl Noodles

French Onion Pasta Salad

Tomato Basil & Burrata Rigatoni

Roasted Garlic Butter Farfalle

Summer Squash Pasta

Fried Green Tomato Caprese Pasta Salad

Cacio e Pepe Mac & Cheese

Cold Noodle Salad

Ginger, Garlic & Scallion Noodles

Roasted Garlic + Calabrian Chile Parmesan Butter

Elote Inspired Pasta Salad

Grinder Sandwich Pasta Salad

Green Stelline

Basil Butter Pasta

Creamy Sazon Chicken Penne Pasta

Saffron Cream Sauce

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