Pasta, Spinach, Artichokes, and Goat Cheese

Please forgive the lack of updates. We moved, remodeled, and then made a baby. Life is crazy!

Come February, I will be cooking with a toddler and a newborn. Now THAT should make for some interestingly FAST recipes.

Lately I have been craving pretty much anything that involves goat cheese, but this recipe is by far my favorite. I’d eat it every day of the week if I could. It’s SO good.

• 1/2 Box Rigatoni
• 1 Lb Italian Sausage
• 2 bullion cubes (chicken or veggie flavor)
• 1 small jar artichoke hearts, quartered & drained
• 1 Bag spinach (washed & stems removed)
• 2 cloves of garlic, chopped
• 1 tsp dried chives
• olive oil, salt, pepper
• 4-6 oz Goat Cheese (the soft kind in the log – not pre crumbled!)

1. Cook the pasta in water (per pacgage directions) with the bullion cubes.
2. Cook the sausage (in a pan or grill), slice into 1/2 inch  rounds, and set aside.
3. In a small frying pan, add olive oil and garlic. Saute for a minute until fragrant. DO NOT BROWN.
4. Add a few tablespoons of the broth that the pasta is cooking in. Then, in handfuls, add the spinach.
5. When the spinach is nice and soft, add the artichokes. Stir until warmed through.
6.  Finally, Add in the chives & goat cheese. Stir until cheese soft. Season with salt & pepper to taste.
7. Toss the pasta, goat cheese mixture & sausage together. Add the reserved broth a little at a time until you get the consistency you like. Serve with some parmesan to sprinkle on top.

I just serve this with some crusty bread. It’s amazing.

 

Penne, Artichokes & Sun Dried Tomatos in Basil Pesto

The first time that I tasted this dish I was at a greek restarant in New York City. I wish that I could remember it’s name, but I can’t. All that I can remember is that it was in spitting distance of West 4th St & 6th Ave – right down the street from what used to be Sean’s Tattoo Shop (where my old friend Shamrock used to work). Anyway, it was nothing short of amazing. I used to go back to this place to order this particualr dish at least once a week – even if it meant eating at the restarant alone (and that was no small thing for a 21 year old girl, I assure you). It didn’t take me long to create my own idiot proof version, however it HAS taken several years to perfect it. Well, at least *I* think it’s perfect. Feel free to try it and see for yourself…

Ingredients:

• 1 lb Penne Pasta
• 1 cup sundried tomatoes
• 1 can artichichoke hearts, drained & chopped
• 1 cup basil pesto (jarred is fine unless you prefer to make it yourself)
• 1 tbs kosher salt, divided
• 1 tsp olive oil
• 1/4 cup crumbled goat cheese

Directions

1. Bring a medium size pot of water to a rolling boil.
2. Add the 1/2 tbs of the salt, penne, artichoke hearts, and sun dried tomatoes and cook until the pasta is aldente. (about 9 minutes) on med/high heat.
3. Drain and set aside.
4. Reduce heat to low. Add the olive oil, pesto, and 1/2 tsp of salt. Cook for one minute and remove from heat.
5. Return pasta/artichokes/sundried tomatoes to the pan and toss until evenly coated
6. Transfer to a serving dish (or individual plates) and sprinkle with the goat cheese.
7. Serve immediately.

You can add grilled chicken to this if you want to. Sometimes I do that too, but it’s not necessary at all. It’s amazing as is!

 

Tortellini & Olive Skewers

This is one of the finger foods that i always put out when we’re entertaining. The recipe is adapted from Perfect Party Food. It’s not for everyone, but the olive lovers will gobble them down handfuls at a time. Well, at least my husband and our friends do! I especially like making this for parties because it can be made several hours ahead of time … leaving me more time to play with my baby.

Ingredients:

• 3/4 lb fresh cheese tortellini
• 6 oz jar of green olives stuffed with pimentos
• 1/2 cup extra virgin olive oil
• 1/4 cup white balsamic vinegar (you can sub white wine vinegar if needed)
• 1 tsp dried rosemary
• 1/2 tsp oregano
• 1/2 tsp salt
• 1 clove garlic, minced
• 1/4 cup fresh chives, chopped

Directions

1. Bring a pot of water to a rolling boil. Add tortellini and cook for one minute. Drain and let cool.
2. Combine the oil, vinegar, rosemary, oregano, salt, pepper, and garlic. Taste & adjust seasonings to your liking.
3. Skewer one tortellini and one olive onto each toothpick & put in a shallow dish.
4. Pour the dressing over the tortellini & olives and turn so they’re all coated.
5. When it’s time to serve, just put the skewers on a serving plate and pour the dressing that’s at the bottom of the dish to remarinate and sprinkle with the chives.

(Serve at room temperature)

 

Spicy Sausage and Rigatoni Bake

Another idiot proof dish for the archives. I make this a lot.Ingredients:

• 1 lb rigatoni
• 1/2 lb spicy italian sausage, casings removed and crumbled
• 1 cup shredded mozzarella
• 2 cups of pasta sauce or marinara (i make it myself)
• 1 tsp crushed red pepper
• 1 tsp kosher salt

Directions

1. Bring a pot of salted water to a rolling boil
2. Add rigatoni and cook per package directions until al dente
3. While the pasta is cooking, add the sausage to a skillet and brown, breaking apart into chunks with a spatula
4. Strain the pasta and return it to the pan
5. Add the cooked sausage, the jar of pasta sauce, and the crushed red pepper flakes
6. Transfer to a baking dish, sprinkle the top with the mozzarella cheese
7. Bake uncovered for 30 minutes

I always serve this with a salad and crusty bread. Sometimes I make it in two batches and freeze one to eat another night. It’s just as good (if not better) reheated!

 

Corny Noodles

This is one of cheapest dishes on the planet, and i just LOVE eating it. Something this easy really shouldn’t be this tasty.. but it is! I’s perfect to serve with grilled steaks or pot roast.

Ingredients

• 1 bag of extra wide egg noodles
• 1 can of low sodium canned corn (drained)
• 2 tbs butter
• 1 tbs olive oil
• 1 tsp garlic salt

Directions

• Bring a pot of water to a boil.
• Add egg noodles and corn to the pot until noodles are cooked (about 8-10 minutes)
• Drain and set aside
• Add olive oil, butter, and garlic salt to pan and return to heat until butter is melted, stirring frequently.
• Return noodles and corn to the pot and toss until coated.

Enjoy!

 

Pasta In Garlic and Olive Oil (with or without spinach)

This is the easiest side dish on the planet. It goes well with practically everything, it’s cheap, and it’s yummy!

Ingredients

• 1 package of pasta (i like to use linguini or angel hair, but anything will work)
• 2 cups of frozen chopped spinach, thawed (optional, but a great addition!)
• 2 Tbs olive oil
• 4 Cloves Garlic, Minced
• 1 Tsp Garlic Salt

Directions

1. Cook pasta per package instructions, drain, set aside
2. Add The olive oil and garlic to a skillet and heat on medium until fragrant, about two minutes.
3. Add the pasta to the pan (and spinach, if using) and cook 2 minutes longer, until blended and spinach is heated throughout.
4. Season with garlic salt & serve!

I like to serve this topped with grated parmesan cheese and crusty bread. It’s really good!

 

Baked Mac-n-Cheese Casserole

Whenever I have to cook for a crowd, I make this dish. I know it’s good because no matter how much I make, there’s never any leftovers. Oh, and I always get requests for the recipe!

Ingredients:

• 1 lb pasta (I use rotini)
• 1 small package of velveeta cheese (8 oz) cut into 1″ squares
• 1 cup shredded sharp cheddar
• 1 cup shredded mozzarella
• 3/4 stick butter
• 1/4 stick butter melted (30 secs in the microwave will work)
• 1/2 cup milk
• 1/4 cup plain bread crumbs

Directions:

1. Boil pasta per package instructions, drain, set aside.
2. In the pan that you just cooked the pasta in, add the milk and 3/4 of the stick of butter. Heat on medium.
3. When the butter has melted, add the velveeta a handful at a time, stirring frequently, until completely melted.
4. Add 3/4 cup of sharp cheddar (keep stirring) until melted.
5. Add 3/4 cup of mozzarella (keep stirring) until melted.
6. Remove from heat and stir in the pasta until it’s all coated with cheese.
7. Transfer to a baking dish.
8. Sprinkle with the remaining cheese, bread crumbs, and drizzle the melted butter on top.
9. Bake at 350 (uncovered) for 30 minutes. If you want the top extra crispy, broil for 5 minutes afterwards.