Tag Archives: pasta

Sausage and Zucchini Pasta Toss

8 Jun

This meal was really quick and so simple to make. It was a very interesting dish because it had all of the flavors of a red pasta sauce, yet there was no sauce at all. It kind of tricks you a little bit when you first taste it. I love anything that mixes zucchini with pasta, so this dish is a definite win for me. I did use regular spaghetti though, no matter how healthy I try to eat, I can’t bring myself to eat the wheat pastas.

**Recipe from Perry’s Plate

Sausage and Zucchini Pasta Toss

8 oz whole wheat spaghetti
4 T butter (1/2 stick)
2 T olive oil
2 medium zucchini, sliced on the bias
1 c chopped, fully cooked sausage
1-2 Roma tomatoes, chopped
1 garlic clove, minced
1 tsp dried basil or 1 T fresh basil
1/4 tsp salt
1/8 tsp pepper
1/2 c shredded Parmesan or Romano cheese

Cook spaghetti according to package directions; set aside.

Bring butter and olive oil to med-high heat in a large skillet. Add sliced zucchini. Saute for 3-4 minutes or until the centers begin to show. Add sausage and garlic. Cook and stir for another 3-4 minutes. Add tomato, basil, salt and pepper. Cook until sausage is heated through and tomatoes begin to fall apart.

Add cooked spaghetti to the skillet and toss to combine. Add more salt and pepper if you think it needs it. Add half of the Parmesan/Romano cheese and mix well. Sprinkle remaining cheese over top and serve. Makes about 3-4 servings.


Spicy Bow Tie Pasta with Broccoli and Sausage

4 Jun

This recipe basically has all of my favorite things in it: sausage, pasta, sun-dried tomatoes, and I added parmesan cheese. It was so good! There was so much flavor, and it was so easy to make. There really isn’t even much else to say about it. Really great, quick meal. The red onion in this is such a nice touch too. I almost never use a whole onion when a recipe calls for it, but this one I did and I am so glad. Red onion is one of those weird flavors but it works with this.

Spicy Bow Tie Pasta with Broccoli and Sausage

2 cups broccoli florets
1 cup sun-dried tomatoes, soaked in oil
2 cups italian sausage
1 red onion, thinly sliced
2 cloves garlic, minced
1/3 cup dry white wine
1/2 teaspoon crushed red pepper (I like to use more, but it gets spicy fast)
salt and pepper to taste
1/2 cup of your favorite prepared jerk sauce (try Walker’s Wood)
8 ounces bow tie pasta, cooked according to package

1. In a large saute pan, drizzle a couple teaspoons of olive oil. Heat over medium-high heat.

2. Add sausage and cook until brown on all sides. Remove and slice.

3. Return sausage to pan, add onion and saute until onion is tender, about 3-4 minutes.

4. Add garlic and saute a minute more.

5. Add white wine and scrape the brown bits off the pan.

6. Stir in tomatoes, broccoli, and pasta. Season to taste with salt, pepper, and parmesan cheese.

Chicken Cacciatore

1 Jun

Ok, so I found this recipe for Chicken Cacciatore and it really was the first time I have ever tried to make it before. Turns out the recipe I found is not for a traditional Cacciatore, but it was so good. I personally have never had Chicken Cacciatore period, so it didn’t make a difference to me that it wasn’t a traditional recipe. But if you are looking for a traditional recipe, I am not sure this one is going to be for you. If you’re feeling a little more daring then go for it! I enjoyed this a lot. The recipe itself doesn’t call for pasta at all…but I couldn’t imagine eating this any other way.

Recipe from Men’s Health Magazine

**I used chicken breasts, not thighs

Chicken Cacciatore

2 Tbsp olive oil
8 boneless chicken thighs (or a combination of thighs and drumsticks)
Salt and freshly ground black pepper
1 red bell pepper, thinly sliced
1 medium onion, thinly sliced
4 cloves garlic, minced
1 tsp crushed red-pepper flakes
10-12 green or black olives, pitted and roughly chopped
1/2 cup dry red wine
1 1/2 cups chicken stock
1 lb roma tomatoes, coarsely chopped
2 Tbsp chopped flat-leaf parsley

1. Heat the olive oil in a large sauté pan on high. Season the thighs with salt and pepper and add them to the skillet, skin side down. Cook, turning occasionally, until they’re deeply brown and crisp on all sides, about 8 to 10 minutes. Remove them from the pan.

2. Lower the heat. Add the bell pepper, onion, garlic, pepper flakes, and olives. Cook until the vegetables soften, about 10 minutes. Pour in the wine; simmer, stirring occasionally, until the wine nearly evaporates, about 5 minutes.

3. Add the stock, tomatoes, and chicken, tucking it skin side up into the vegetables. Bring to a simmer and cook over medium heat for another 20 minutes, until the chicken is nearly falling off the bone and the sauce is reduced by half. Add salt and pepper to taste. Sprinkle on the parsley. Makes 4 servings

Per serving: 490 calories, 35 grams (g) protein, 15 g carbohydrates (3 g fiber), 29 g fat, 360 milligrams sodium

Tuscan Chicken Pasta

28 May

This was a really filling dish. I made it for my husband and the guys he works with and they pretty much demolished it, though they’re men so I would expect nothing less. For me, the recipe as it sits is pretty bland. To add to the flavor a bit I added sun-dried tomatoes and red pepper flakes. I also used more garlic than it calls for, but then I typically do that in any recipe. I personally felt like the beans were a bit much too, I could have done without them, but the guys enjoyed them.

Recipe from Men’s Health Magazine

Tuscan Chicken Pasta

2 oz Barilla Plus penne pasta
2 chicken breasts, pounded to 1/4-inch thickness
Salt and pepper
1 tsp olive oil
1 clove garlic, crushed
1/2 tsp dried rosemary
1 cup cannellini beans, rinsed
2 Tbsp diced roasted red pepper
4 cups baby spinach leaves
2 Tbsp grated Parmesan

1. Cook the pasta according to the package directions. While the pasta is boiling, season the chicken on each side with a pinch of salt and pepper, and sear it in a skillet over medium-high heat for 3 to 4 minutes a side. Remove from the skillet and set aside.

2. Add the oil, garlic, rose-mary, beans, red pepper, and spinach to the skillet. Cook, turning frequently, until the spinach wilts (1 to 2 minutes).

3. Slice the chicken and drain the pasta; toss them with the bean mixture. Spoon the pasta into two bowls and top each with 1 tablespoon of Parmesan. Makes 2 servings

Per serving: 412 calories, 42 g protein, 45 g carbs, 7 g fat (2 g saturated), 9 g fiber, 423 mg sodium