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Posts Tagged ‘Pasta Recipe’

Here is a dish that I made up on my own. Whenever I make chicken soup, depending on how generous a bunch of dill I buy, there is usually a decent quantity that does not make it into pot. Hating to waste a fresh herb, I have made up some dishes to use the dill in.IMG_0327 cropped

In looking at the ingredients in the list below, you will notice that the measurements are imprecise. How much you use depends on how many people you are serving and how much spaghetti you consider to be a normal portion size. This dish as described will serve two to three people. Personally, I use 1/3 pound of raw shrimp per person and 2.5 ounces of dry spaghetti per person. If I am serving more than 3 people, I up the other quantities as well but you should avoid that until you are comfortable making this dish.

The cooking time for this dish is fairly quick so I like to prep all the ingredients in advance. Some of the prep can be done while the water for the spaghetti is being heated. Part of the timing of this dish is dependent on how long the spaghetti takes to cook and how tender you like your pasta.

Shrimp with Feta and Dill over Spaghetti – 1 Knife

Ingredients:

  • 5 – 7.5 ounces dry spaghetti, thin spaghetti, or linguine (do not use whole wheat pasta)
  • 2/3 – 1 pound raw shrimp (whatever size you are comfortable with but not too large)
  • 2 -3 tablespoons Olive oil (extra virgin)
  • 1 15 ounce can petite diced tomatoes, drained
  • Juice from 1.5 – 2 lemons (depends on how juicy they are)IMG_0281
  • 3 or more cloves garlic minced (not pressed)
  • ½ cup or more chopped fresh dill
  • ½ cup or more crumbled feta

Cook:

  • Peel and devein shrimp; remove tails.
  • Remove dill from stems, chop up and set aside.
  • Begin to heat the pot of water for the spaghetti.
  • Mince garlic, set aside.
  • Strain the can of tomatoes and set aside to drain.
  • Juice the lemons.
  • If your pasta takes 8 minutes to cook, as the spaghetti water nears a boil, preheat olive oil in a 10 – 12 inch pan, preferably non-stick, using medium high heat. If the pasta takes 11 minutes to cook, wait until the spaghetti is in pot before preheating the skillet. You also must know your pan and your stove. If your pan heats up quickly, allow less time for this step. You do not want to burn the oil.
  • When the water boils, add the pasta and set your timer .
  • Place the shrimp evenly in the pan. Cook on one side for about 1.5 – 2 minutes depending on size. Turn and cook for another minute.
  • Add lemon juice, tomatoes, and garlic. Stir.
  • Check the pasta timer. Depending on the amount of time left, adjust heat on the shrimp pan. You want the contents of the pan to come to a simmer by the time there is one minute left on the timer. I recommend leaving the heat as is and then once you see the sauce beginning to simmer, then you can lower the heat.
  • When the timer gets below on minute left stir in the dill.
  • Drain the spaghetti when it is ready. Distribute to plates or place in a large pasta bowl if serving family style.
  • Add feta to pan. Stir. Turn off heat and spoon shrimp and sauce over the pasta.

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First, my apologies for being silent for a week.  Last weekend I was out of town on a ski trip, and amazingly I just finally got a chance to darken the door of my local Safeway.  I know you were all anxiously awaiting the next recipe… so on to the food.

I am a big fan of cooking up a big entrée over the weekend, and then eating the leftovers all week for lunch.  The easier to reheat in the office microwave, the better.  I like cooking this baked ziti during the week since it really requires little work, and is chock full of veggies in addition to the filling pasta and cheese.  What’s great too is if you want to you can really load up on veggies in it, or reduce if you are veggie-adverse.

Baked Veggie Ziti – 1 Knife

Ingredients:

  • 16 oz (1 box) penne or rigged ziti
  • 1 zucchini
  • 1 yellow squash
  • 2 large carrots
  • 1-1½ cups marinara
  • 8 oz mozzarella
  • 1-2 tablespoons olive oil

Prep:

  1. Wash and cut the zucchini and squash into thin slices, set aside.  I like to use the slicer side of my box grater.  You could also use the slicer function on a food processor.
  2. Wash and shred the carrots and set aside with the zucchini and squash.
  3. Shred the mozzarella if you bought a block.  If you bought pre-shredded then skip this step.

Cook:

  1. Preheat the oven to 350º Fahrenheit.
  2. Put a large pot of water on high heat and bring to a boil.  Once boiling cook the pasta according to the instructions.
  3. Heat a large pan over medium heat and add oil, allowing the oil to warm for a minute.
  4. Add the veggies to the pan and sauté for about 5-10 minutes, stirring frequently, until the veggies are cooked.  You will know they are done when the zucchini and squash turn slightly translucent.
  5. Once the veggies are done place them in a large bowl.
  6. Once the pasta is done, strain, and then add to the bowl and mix well.
  7. Add the sauce to the bowl and stir to incorporate.
  8. Add 2/3 of the mozzarella to the bowl and stir well.
  9. Transfer to a baking dish.  I like to use my approx 10 inch corning ware, but a 13×9 pan would work too.
  10. Top the pasta evenly with the remainder of the cheese.
  11. Bake covered for 30 minutes.
  12. Allow to cool a few minutes before serving.

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