Thinking Outside the Noodle – Sage Fettuccine with Butternut Squash and Pears in Gorgonzola Sauce – Part 2 of 3

What goes great with fresh sage fettuccine?  I love the flavor combination of sage, Butternut Squash, Gorgonzola and pears.  This recipe is what I came up with to incorporate all those flavors with sage pasta and I loved it!  Pomegranates are another love of mine and sprinkled on top … I was in pasta heaven.  ENJOY!

Sage Fettuccine with Butternut Squash and Pears in Gorgonzola Sauce

A Pasta Princess Original Recipe

Ingredients:

• 1 lb Fresh Sage Fettuccine
• 5 Slices thick bacon
• 1/4 diced onion
• 1/4 cup fresh chopped sage
• 4 cups baby spinach
• 3 cups cubed Butternut Squash
• 1-1/2 cups chopped pears
• 1/2 cup Gorgonzola cheese
• 1/2 cup Parmesan cheese
• 1 cup reserved pasta water
• Pomegranate (Optional)

Directions:

Cook bacon in large fry pan until crisp.  Drain all but 2 tablespoons of the bacon grease

Add onion and sage to the bacon grease.  Over medium heat cook until soft, approximately 5 minutes.

Add butternut squash and pears to pan and stir to coat.  Continue to cook for 10 minutes or until tender.

Meanwhile, heat water to boiling for pasta.

Add fresh pasta and cook until al dente, approximately 5 minutes.  Drain pasta, reserve 1 cup of the pasta water.

Add spinach to pan with squash and pears.  Add Gorgonzola and Parmesan Cheese and reserved 1 cup of pasta water.  Stir to combine and cook until cheese is melted.  Add pasta and stir to coat.  Plate and top with pomegranate.

Serve and enjoy!

Coming next:  Thinking Outside the Noodle – Part 3 of 3 – Sage Pasta Ravioli with Butternut Squash Filling

Thinking Outside the Noodle – Fresh Sage Pasta Dough – Part I of 3

Time for another series on “Thinking Outside the Noodle”.  This series features fresh sage, a herb that goes quite well with some of my favorite fall/winter ingredients such as Butternut Squash, Pears and Gorgonzola cheese, which will be featured in my next recipe in Part 2 of this Series.  If you haven’t tried making pasta yet, give it a try, you’ll be so happy you did and wonder why it took you so long to try it!  Enjoy!

Pasta Princess’s Fresh Sage Pasta Dough 

• 2-1/4 Cups Flour
• 3 Eggs
• 1/4 cup finely chopped fresh sage
• 1 Tablespoon Olive Oil
• 3-4 Tablespoons Water (as needed)
• Dash of Salt

Directions:

Combine flour and salt in a mixing bowl. Make a well in the middle of the flour.  Put eggs, and chopped sage together in a small bowl and briefly wisk to combine. Add to the middle well of flour the eggs and sage mixture, olive oil, and water.  Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.  Put dough through pasta machine, or roll by hand and cut into desired shapes.

Coming Next … Sage Fettuccine with Butternut Squash & Pears in a light Gorgonzola sauce

Fresh Pasta With Shrimp in Creamy Tomato Sauce

It has been a little while since I made fresh pasta and I found myself craving it.  I also had oven-roasted tomatoes left in the freezer from last year’s crop of tomatoes and thought this would  be a perfect way to use them.  This recipe turned out awesome, one of my new favorites.  I’ll be making this again, especially when my tomatoes ripen on the vine this summer!  (I can hardly wait!!)  Enjoy!

Ingredients:

• 3 tablespoons olive oil
• 1 pound uncooked large shrimp, peeled, deveined
• 1 cup oven roasted tomatoes*
• 1/2 cup sliced pitted Kalamata olives or other brine-cured black olives
• 6 garlic cloves, chopped
• 1 teaspoon grated lemon peel
• 1/2 teaspoon dried crushed red pepper
• 1 28-ounce can diced tomatoes in juice, drained
• 1/2-1 Cup Heavy Cream
• 1/4 Cup reserved pasta water
• 1/4 Cup Parmesan Cheese
• 1/2 cup chopped fresh basil
• 1 Pound fresh Fettuccine

*Oven Roasted Cherry Tomatoes – Ina Garten

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add shrimp and sauté until pink, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 1 tablespoon oil to same pot. Add oven roasted tomatoes, olives, garlic, lemon peel, and crushed red pepper. Sauté about 4 minutes. Add canned tomatoes and some of the juice and simmer until sauce thickens, about 3 minutes. Mix in cream, Parmesan Cheese, and reserved pasta water.  Mix in basil. Return shrimp and any juices to sauce; stir to heat through, about 1 minute.

Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite. Drain. Add pasta to sauce. Toss over medium heat until sauce coats pasta. Season with salt and pepper. Transfer to bowl; top with additional cheese if desired.

Adapted from:  Epicurious.com

Thinking Outside the Noodle – Part II of II – Fresh Rosemary Garlic Fettuccine with Grilled Chicken, Broccoli and Peppers in Cream Sauce

Last week I posted my recipe for Fresh Rosemary Garlic Fettuccine.  The fresh fettuccine pairs well with this recipe of grilled chicken and fresh vegetables in a cream sauce.  Did I say … it’s deliciously decadent?  It is … rich, creamy and delicious.  After making the broccoli cheddar soup and this I think it’s time to go back to some healthy lower fat eating!  Enjoy … you can splurge once in a while.

Grilled Chicken & Fresh Vegetables in a Cream Sauce

Ingredients

• Fresh Garlic Rosemary Fettuccine Noodles
• 2 cups sliced fresh mushrooms
• 1 cup sliced green onions
• 2 tablespoons butter
• 1/2 cup white wine or chicken broth
• 1 teaspoon minced garlic
• 1 tablespoon all-purpose flour
• 1/3 cup water
• 1 cup heavy whipping cream
• 2 cups cubed grilled chicken
• 1 Orange or Red Pepper
• 2 Cups Broccoli florets
• 1/2 cup shredded fresh parmesan cheese
• Grape tomatoes – halved
• 2 tablespoons capers, drained
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Shredded Parmesan cheese

Directions

• Cook pasta until al dente.  Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.
• Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Add broccoli, peppers and grape tomatoes. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
• Drain pasta. Add the pasta, chicken, parmesan cheese, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese if desired. Yield: 5 servings.

Adapted from: Taste of Home

Thinking Outside the Noodle – Fresh Rosemary Garlic Fettuccine Part I of II

Time to be thinking “outside the noodle” again!  I love the flavors of fresh rosemary and garlic together and thought those flavors would go quite well in a pasta noodle.  Try for yourself and step outside the noodle.  Enjoy!

Pasta Dough With Rosemary & Garlic

• 2-1/4 Cups Flour
• 3 Eggs
• 1 tablespoon finely chopped fresh rosemary
• 2 cloves of garlic finely chopped
• 3-4 Tablespoons Water (as needed)
• Dash of Salt

Directions:

Put eggs, rosemary and garlic together in a bowl and whisk briefly. Combine flour and salt in mixing bowl. Make a well in the middle of the flour.

Add to the middle well of flour the eggs, rosemary and garlic mixture, and water.  Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.

Split dough in half and roll each half into desired thickness and cut into fettuccine noodles.

Coming next Part II of II:  What to make with Fresh Rosemary Garlic Fettuccine noodles.

Home-made Fettuccine and Meatballs

I have posted some “unusual” pasta recipes and now I’m posting a classic; home-made all the way!  You can’t go wrong with marinara sauce, meatballs and freshly made pasta.  Enjoy

Marinara Sauce

Recipe courtesy Giada De Laurentiis

Directions

• 1/2 cup extra-virgin olive oil
• 2 small onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, peeled and finely chopped
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)  It can also be frozen and used “as is” or as a base for a meat sauce.

Meatballs

• Ingredients:
• 1-1/2 lb ground beef
• 1-1/2 lb ground pork or veal
• 2 eggs
• 1/2 cup dry bread crumbs
• 2 teaspoons dried basil
• 1 teaspoon dried parsley or fresh
• 3/4 cup grated parmesan cheese
• 3 cloves Garlic minced

Pre-heat oven to 350.

Combine the ground beef, ground pork/veal, 2 eggs, bread crumbs, basil, parsley, parmesan cheese and minced garlic.  Round into balls to desired size and place on a cookie sheet in oven.  Baked for 30 minutes or until lightly browned.  Place on paper towels to drain any excess fat and place in marinara sauce and cook on low for 20 minutes.

Home-made Pasta

• 2-1/4 Cups Flour
• 3 Eggs
• 1 Tablespoon Olive Oil
• 3-4 Tablespoons Water
• Dash of Salt

Combine flour and salt in mixing bowl. Make a well in the middle of the flour.

Add to the middle well of flour the eggs, olive oil, and water.  Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.

After dough has rested, put through your pasta press to desired thickness and cut into fettuccine or spaghetti.

Brandied Shrimp With Home-made Pasta

It’s a rainy, dreary morning here in Ohio and a perfect day to make some home-made pasta.  It’s days like this that I don’t mind being inside.  Here is another pasta recipe to try.  I made this the other week and we both liked it!  Enjoy your week-end and make some pasta!

Ingredients

• 1 lb. home-made fettuccine
• 1/4 cup olive oil
• 1 pound shrimp, peeled and deveined
• 6 green onions, thinly sliced
• 4 cloves garlic, thinly sliced
• 1/4 cup brandy
• 2 large tomatoes, diced
• 1/2 cup dry white wine
• 1/2 cup butter (I found the addition of added fat is not necessary)
• 1/2 cup chopped fresh basil
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat olive oil in a large skillet over medium heat. Saute shrimp until pink. Stir in green onions, garlic and brandy. Carefully ignite brandy with a match, or the gas flame. Cook for 2 minutes. Add chopped tomatoes, and cook 2 minutes. Stir in wine and butter, and season with basil, salt and pepper. Cook for 3 minutes. Stir in Parmesan. Toss with pasta until evenly coated.

Source:  All recipes.com

Thai Chicken Pasta with fresh Fettuccine

This is a different take on Thai food using pasta instead of rice.  Enjoy!

Ingredients:

• 1 14-ounce can light unsweetened coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon minced peeled fresh ginger
• 1 cup canned low-salt chicken broth
• 1 tablespoon cornstarch
• 1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch pieces
• 2 tablespoons fish sauce (nam pla)
• 2 tablespoons fresh lime juice
• 1 small red bell pepper, chopped
• 1 cup sliced green onions
• 1 1/4 cups chopped fresh basil
• 1 pound linguine
• 2 cups small fresh broccoli florets (about 5 ounces)

Directions:

Stir coconut milk, curry paste and ginger in heavy large skillet over medium-high heat until paste dissolves, about 1 minute. Mix broth and cornstarch in small bowl until cornstarch dissolves; mix into skillet. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onions and basil and cook 2 minutes.

Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add broccoli and boil 1 minute. Drain pasta and broccoli. Return to pot.

Pour sauce mixture over pasta and toss to coat. Season with salt and pepper.

Source:  Epicurious

 

Chicken Tequila Fettuccine

Here is another reason to make home-made pasta.  To make this recipe lighter in calories and fat, use half and half instead of cream. 

*I think grilling the chicken and omitting the soy sauce would be a good alternative recipe.

Enjoy!

INGREDIENTS:

1 pound dry spinach fettuccine
OR
2 pounds fresh spinach fettuccine
1/2 cup chopped fresh cilantro
2 tablespoons chopped cilantro reserved for garnish
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins may be removed)
3 tablespoons unsalted butter (reserve tablespoon for saute )
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly-squeezed lime juice
3 tablespoons soy sauce
1 1/4 pound chicken breast, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cup heavy cream (or half and half)

DIRECTIONS:

Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then “flashed” (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.

Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside. Pour soy sauce over diced chicken; set aside for 5 minutes.

Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add chicken and soy sauce and cook chicken almost through; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro. Serve family style or transfer to serving dishes, evenly distributing chicken.

Source:  cdkitchen.com

Home-made Sun-dried Tomato Fettuccine with Tomatoes, Bacon, and Arugula

This was the first time making this recipe and I thought it would go well with my home-made sun-dried tomato fettuccine.  Turns out I was right! I also had been searching for ways to use Arugula from my garden, beside the obvious salad.   I’ve never made this combination of ingredients before with pasta, but I thought it was quite good!  For those of you who don’t like goat cheese I think it could be left out and will still taste great!  Enjoy!

Ingredients:

• Grape tomatoes, cut in half, seeded, chopped (about 5 cups)
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 6 thick bacon slices, cut into 1/2-inch pieces
• 2 medium leeks (white and pale green parts only), finely chopped
• 2 tablespoons finely chopped garlic
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon dried crushed red pepper
• 5 cups coarsely chopped fresh arugula (about 6 ounces)
• 1 lb Fresh Sun-dried Tomato Fettuccine
• 6 ounces soft fresh goat cheese , crumbled
• 6 tablespoons freshly grated Parmesan cheese
• Additional grated Parmesan cheese

Preparation:

Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes.

Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.

Add leeks to same skillet and sauté until tender, about 3 minutes. Add garlic, rosemary and crushed red pepper; sauté 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain.

Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.

Source:  Slightly adapted from:  Epicurious.com