pasta — A Southern Fairytale

Zucchini, Garlic and Mushroom Pasta

March 1, 2010 By Rachel 19 Comments

Let’s talk pasta, quick and easy and flavor rich pasta packed with zucchini, garlic, red bell peppers, mushrooms and sprinkled with fresh grated parmesan cheese. In a word; this pasta is tonguegasmic.

Zucchini, Garlic and Mushroom Pasta

inspired by and adapted from Lori’s Mom’s Recipe

4 Smallish to Medium zucchini, shredded
1 Head Garlic, minced
10 oz mushrooms, sliced
1 red bell pepper, sliced or chopped
14.5 oz box Barilla Pasta Plus Thin Spaghetti
Parmesan Cheese
1 Tbsp Crushed Red Pepper ( start with 1/2 and go up)

Let’s Get Started

Chop or slice your red bell pepper

2. Grate your zucchini (or use your food processor that you probably should have figured out how to work by now *ahem*)

3. Mince your garlic and slice your mushrooms

I don’t have a picture of this step because I couldn’t get the lighting to work and the pictures were really bad

4. Start your pasta water

5. In a medium skillet over medium heat saute your garlic and mushrooms and peppers in olive oil for about 2 minutes, add in the zucchini and crushed red peppers. Cook, stirring frequently for about 12 to 15 minutes.

5. While the veggies are cooking, add your pasta to your pasta water and cook according to box directions.

6. Drain the pasta, Drain the veggies and toss them all together.

7. Top with fresh grated parmesan and serve to the delight of your friends and family.

Thanks for linking up your recipes! I love seeing what y’all have been cooking and finding new people who share my love of food!

Thanks to Lori and her mom for the inspiration

I’m researching photography tips and trying to figure out how to take better pictures of my food; lighting, lenses etc.. if you have any tips or websites to share… I’d be eternally grateful! Thanks y’all!

Filed Under: Main Dishes, Mouthwatering Monday, Recipes Tagged With: garlic, mushrooms, pasta, zucchini

Pasta with Scallops, Shrimp, Basil and a White Wine Sauce

February 15, 2010 By Rachel 36 Comments

This pasta is one of those dishes, I had the ingredients; I wanted something to eat… we made this.

Y’all know that I always have at least 3 boxes of Barilla Pasta Plus in the pantry; if you aren’t eating it yet…. You have no idea what you’re missing out on. There’s always parmesan cheese, bacon and garlic in my house and this week, I happened to buy fresh scallops, shrimp, white wine and basil. I’m not sure what I had in mind but, I knew I wanted something and those flavors were calling to me. So, this pasta was born.

I chopped some bacon and got it sizzling in a pan, then I added 1 clove of chopped garlic and cooked them for 3 or 4 minutes; stirring occassionally.

While this was cooking, I chopped the basil. Easiest way to do this: roll the basil leaves up into a ‘tube’ and chop

At this point; the garlic and bacon are sizzling and the aroma is such that you want to grab a wooden spoon, scoop it onto a piece of toast and devour. Hold off, it gets better.

Grab a bottle of white wine, make sure it’s something you’d drink; it doesn’t have to be expensive.. the rule with alcohol and cooking is if you wouldn’t drink it, don’t cook with it. (if you don’t drink.. you could use a veggie or chicken broth)

Add about two cups of white wine, 1 tsp to 1 Tbsp (y’all know I love my spice) of crushed red pepper to the bacon garlic mix and set to simmer.

Start your pasta water boiling and then cook your pasta.

When your pasta has about 6 minutes left, add the scallops and shrimp to your sauce pan and cook, stirring frequently until shrimp is pink.

Now for the fun part, toss the pasta and sauce/scallops/shrimp mixture together.. add in basil leaves and divide into bowls. This made 4 servings for us.

Grate fresh parmesan, top with fresh ground pepper and serve.

Ingredients:

1/2 box Barilla pasta plus rotini
1 lb shrimp
1/2 lb scallops
3 slices bacon, chopped
1 clove garlic, chopped
dash to 1 Tbsp red pepper flakes
2 C white wine or broth (i would use less broth as it tends to be overpowering)
salt and pepper to taste
grated parmesan (I just grate until it’s covered and then toss to make it all melty ooey gooey nom nom nom)
8 fresh basil leaves ‘ish’

chop bacon, sautee until sizzling.. add garlic and simmer about 3 to 4 minutes
Chop basil
Add wine to bacon garlic mixture, add in some red pepper and set to simmer
Cook pasta, while pasta is cooking.. rinse shrimp and scallops
When the pasta has 6 minutes left; add shrimp and scallops to wine mixture and cook until the shrimp are pink
Remove pasta and drain; toss with shrimp and scallop mixture; put into bowls, toss with basil and top with fresh grated parmesan and fresh ground pepper to taste.
Serve with white wine and fresh garlic bread….. play with these ingredients, add tomatoes or sliced red peppers; enjoy your food.

Thanks for linking up your recipes, for your comments and for visiting the other linky participants

Filed Under: Main Dishes, Mouthwatering Monday, Recipes Tagged With: basil, cooking with wine, pasta, scallops, seafood, shrimp, white wine

Garlicky, Veggie Rotini Pasta Toss

August 30, 2009 By Rachel 30 Comments

Savory, Spicy, Rich, Bursting, Tonguegasmic… all adjectives that describe this insanely delicious and simple to make pasta. This was one of those.. “hmmmmm, I’m looking through what I have on hand, how can I throw it all together and oh yes.. Michelle asked me to make a vegetarian dish...kind of recipe”

So, I grabbed a bunch of things from my pantry and fridge and put them on top of my stove:

(you’ll notice once we get into the ingredients.. the wine and basil aren’t pictured here. They were halfway through cooking, additions) That’s just how I roll y’all LOL

Garlicky Veggie, Rotini Pasta Toss

1 box barilla pasta plus (see, the spaghetti up there. yes, last minute.. I changed to rotini.. I love the spirals)

16 oz cherry tomatoes (roughly 22), halved

12 to 20 mushrooms, sliced (how many do you want?)

6 oz fresh spinach leaves

6 cloves garlic, thinly sliced

olive oil, to drizzle in the pan.. no measurement

pinch of kosher salt (well, 2 really)

1 tsp dried basil

1/2 to 1 tsp crushed red pepper

1/2 red bell pepper, sliced

1/4 C pinot noir or chardonnay (Barefoot Pinot Noir is what I used)

1/2 lemon, juiced

1 C fresh grated parmesan cheese

Prep all the ingredients, cut, grate, slice.. etc….

Cook the pasta according to the directions on the box, when it’s done drain it, drizzle with a bit of olive oil, add a pinch of kosher or sea salt, toss together, set aside and cover.
While the pasta is cooking heat a skillet over medium-high heat and drizzle with olive oil. Add in garlic, pinch of kosher/sea salt, basil and crushed red pepper, cook about 1 to 2 minutes, until the garlic begins to brown.
Add in 1/4 Cup Pinot Noir or Chardonnay and red peppers, mushrooms and tomatoes and a squeeze from the juice of 1/2 a lemon cook about 8 minutes, stirring frequently.

Add in 5 to 6 oz fresh spinach (about 2 handfuls of fresh spinach leaves, it will look like a TON of spinach but, while it cooks, it will reduce. a lot.

Once the spinach has wilted, remove from heat, add to the dish that is holding your pasta, mix well, top with fresh grated parmesan

Mix it all together and serve.

You will lick your lips and love me. Trust.

This is SO EASY.

Nathan said: “I’m really surprised that I like it so much. There wasn’t any meat in it, and I’m full, and I really liked it. Will you pack some for me to take for lunch tomorrow”

WOO HOO!!!!!!

Join the tonguegasmalicious fun! Link up your recipe to Mr. Linky with your name and post URL. Make sure that you say Hi, Howdy or what’s happening in the comments. Grab your tonguegasmic button and link back here so that others can share the foodie recipe sharing love and make sure to stop in and say Hi to the other linkers!!! Thanks and happy eating!

Filed Under: Main Dishes, Mouthwatering Monday Tagged With: pasta, rotini, tomatoes, veggies

Penne Al Fresco With Grilled Chicken

August 2, 2009 By Rachel 78 Comments

There’s a certain beauty in simple ingredients. Sharp bursting tomatoes, peppery, licorice flavored basil, fragrant savory garlic, pasta and the tang of dry white wine. When you can blend these ingredients into a fresh, simple, delicious pasta dish that’s easy to make and prepared in under 30 minutes… it’s even better.

Pampered Chef sent me their Covered Baking Dish to try. I was skeptical, y’all know me. Something you make in the microwave, and I’m going to like it? Probably not.

Then, there was the garlic slicer.. I love, love, LOVE the garlic slicer, it might be my new favorite kitchen tool. Y’all know me, I rarely cook without garlic .. the only downside, they didn’t send the garlic peeler, too. ;-( (There’s always a catch, right?)

I live in the South, I’ve spent my adult life hearing about Pampered Chef… it’s as Southern as Apple Pie, BBQ, Paula Deen and Southern Fried Chicken.

Nathan and I pored over the included recipes and decided upon the Chicken and Penne Pasta.

It was better, easier and more flavorful than I thought it would be. Nathan ate two helpings.

They have entire recipes centered around this baking dish and I have to admit looking at them, I wasn’t all that impressed but now, after eating this one… I’m intrigued and looking forward to trying more.

4 garlic cloves (I used 7.. y’all know me)

2 C grape, cherry tomatoes

3 C uncooked penne pasta (barilla pasta plus)

3 C chicken broth

3/4 C dry white whine ( Barefoot Chardonnay)

1/2 tsp salt

1/2 tsp ground black pepper (1 tsp)

1 1/4 C lightly packed fresh basil leaves, divided

1 oz fresh Parmesan cheese, grated (1/4 C packed)

2 C diced grilled chicken (about 3 breasts)

(italicized parentheses are mine)

Spray Deep Covered Baker with olive oil spray. Slice garlic, I used my Garlic Slicer (woot!!! this may be my new favorite kitchen toy) Add tomatoes. Cover and microwave on high for 2 minutes. Stir. Microwave another 3 minutes.

Crush tomatoes and garlic. Add pasta, wine, broth and spices. Microwave for 18 minutes, Stir at 10 minutes.

Coarsely chop basil and grate cheese, chop chicken.

Carefully remove the dish from the microwave, remove the lid (beware of steam), stir in basil, chicken and cheese. Mix well.

Top with additional cheese and garlic and pepper (if you like)

If you’re joining in the MWM linky, thank you. I love that you’re here every week, I thank you for joining if it’s your first Monday. This is a joyous place for people to share their favorite recipes, their love of food and their general desire to revel in the nom nom of good food. Please grab your tonguegasmic button, say HI, sign the MkcLinky with your Recipe URL and then visit the other MWM participants!

So here’s the deal. I am actually so impressed with the Covered Baking Dish that Pampered Chef is offering one to one of my readers, that means one of y’all! This is a huge deal y’all.. this thing is oven safe, microwave safe, freezer/fridge safe and it is fantastic quality stoneware. You want this. Trust me.

So, tell me do you use Pampered Chef products? IF you do, which Pampered Chef product has made your life easier? If you don’t , why do you love cooking and which Pampered Chef product would inspire you in your kitchen?

For a 2nd entry: Tweet this and leave the Tweet URL in an additional comment

For a 3rd entry: If you had any amount to spend at PamperedChef.com what would you buy, and why?

In case you need me to be more transparent.. YES, I received the product gratis. NO, they were not able to purchase my review and opinion. If I hadn’t like this.. you would have known. I’m as transparent as saran wrap and as honest as the day is long.. Y’all know that. I’m just blessed to be able to have this opportunity and to share this product with y’all.

You have until Wednesday, August 5th at 11:59PM CST to enter. I’ll then use random.org to pick a winner

Congratulations to our Winner: Alisha in Ohio

Submitted on 2009/08/03 at 1:16pm

If I could buy more stuff I would buy

More stoneware! (esp. the Bar Pan!)
The garlic press
and that lovely baker dish you have

Commenter #35 as chosen by Random.Org

Filed Under: Main Dishes, Mouthwatering Monday Tagged With: chicken, pasta

Lemon Butter Pasta with Steamed Shrimp and Broccoli

July 27, 2009 By Rachel 17 Comments

I had the most amazing time at BlogHer and I’m still trying to wrap my mind around the beauty of the women that I met. My mind is still reeling but there will be posts to come to show and hopefully put words to the emotions and excitement that have my heart bursting at it’s fullness.

This pasta might be the easiest pasta and sauce that I have ever made.

Lemon Butter Pasta with Steamed Shrimp and Broccoli

4 Tbsp butter

1 lemon, zested and juiced

Dash of salt and pepper

3/4 box of Barilla Linguini, cooked

1 lb shrimp

1 Old Bay seafood steamer bag with seasoning

Cook the pasta according to the directions on the box. While the pasta is cooking follow the directions on the steamer bag and cook shrimp in the microwave. (this is so easy, you won’t believe it)

Cook broccoli (or zucchini or squash or whatever veggie you’d like to add to the pasta)

Over medium heat on the stove melt the butter and add the lemon zest and juice, salt and pepper and stir frequently until the butter is melted and fully incorporated.

Drain the pasta, toss with the sauce, top with shrimp and broccoli.

Add a dash of grated parmesan and serve. Simple, Delicious and Quick! YUM!

If you’re participating in Mouthwatering Mondays with your own Tonguegasmic recipe please make sure to say Hi, Sign the McLinky and then visit the other participants to share their love of food and let them know what you like about their recipes, blog or just tell them Howdy

Thanks for playing along with the Mouthwatering yumminess!!!

Filed Under: Main Dishes, Mouthwatering Monday Tagged With: broccoli, lemon, lemon butter, pasta, shrimp, steamed

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