Pasta
I just love a good Alfredo sauce, don’t you? Rich, creamy, cheesy, and garlicky, but talk about some serious calories. Most Alfredo sauces are made up of lots of heavy cream and butter. The night before I made this, I had made a spicy chicken crock pot dish and had some leftovers. I thought it would be delicious served over pasta with the sauce to cut some of the heat of all of the spices in the chicken! So not really wanting all of the calories of a typical Alfredo sauce I went on a little search for a sauce with fewer calories. I still wanted all of the great taste and if you follow me you know I love Pinterest. That is where my search started and I found this terrific recipe!
INGREDIENTS
1 Tablespoon of butter
3 cloves of garlic, finely chopped
1/2 cup heavy cream
1/2 cup 1% milk (can use whole milk)
1/2 to 3/4 cup freshly grated Parmesan cheese
1 large egg yolk, beaten
Salt to taste
Pepper to taste
Cooked pasta of your choice
DIRECTIONS
Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer, remove from heat and stir in Parmesan cheese and the egg yolk whisking constantly to prevent egg from scrambling. If the mixture is too thick add more milk as needed. Add salt and pepper to taste. Serve warm over cooked pasta.
Enjoy!
This dish became an instant favorite of Jim’s. He loved it from the first bite and I loved it because it was so simple and fast to make with ingredients I always have on hand! There were no leftovers with this dish and a very quiet dinner time as everyone was devouring dinner. Add a simple salad or some garlic bread and you are done!
INGREDIENTS
8 ounces bow tie pasta
1 pound Jimmy Dean hot sausage
1 (14 ounce) can of petite diced tomatoes, drained
1/2 teaspoon Italian seasoning
1 cup heavy cream
1/4 cup freshly grated Parmesan cheese
DIRECTIONS
Cook the pasta in salt water until al dente. Drain well and set aside. Meanwhile, in a large pan, brown and crumble sausage in a large skillet over medium high heat until sausage is cooked through. Drain your sausage. Add your drained tomatoes to your cooked sausage. Then add your Italian seasoning and stir to combine. Add the cream and bring to a slight boil. Reduce heat to medium and simmer uncovered for about ten minutes or until sauce is reduced and thickened. Add your pasta and grated cheese. Stir to combine and warm through if needed.
Serve warm.
Enjoy!
I found this dish on Pinterest!
This is another recipe I came across on Pinterest! Simple and tasty sums this recipe up! I used a rotisserie chicken to make it that much easier but you can use any leftover chicken you may have as well!
INGREDIENTS
1/2 pound of fettucini pasta
6 Tablespoons of butter
3 tablespoons of flour
1 can or 14.5 ounces of chicken broth
1/2 cup of half and half
1/2 cup grated Parmesan
1 1/2 cups cooked chicken, shredded
1/2 cup packed sun dried tomatoes, drained and sliced
2 slices of bacon, cooked and crumbled.
3 Tablespoons shredded Parmesan cheese for the topping
DIRECTIONS
Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with non-stick spray. Cook the pasta according to package directions and drain. Melt butter in a saucepan over medium heat, stir in flour, gradually add the broth. Heat to a boil stirring constantly. Remove from heat, stir in half and half and half cup of the Parmesan grated cheese. Stir in chicken, tomatoes and bacon. Add pasta to chicken mixture, toss gently mixing well. Spoon into baking dish and sprinkle with 3 tablespoons of Parmesan cheese. Bake uncovered for 30 minutes or until hot and bubbly.
Serve warm.
Enjoy!
Do you ever see a recipe or watch some food TV and think I need to go to the store right now and get the ingredients to make that right now? Well that happened to me when I was watching Food Network! Giada
De Laurentiis was making this amazing dish! Jim and I both loved this! Jim went back for seconds almost immediately and dinner time was very quiet. We all know what that means! Delicious dinner!! If you can’t find pancetta you can also use bacon but the pancetta really is perfect in this dish as it adds so much flavor and crisp texture.
INGREDIENTS
2 teaspoon olive oil
4 ounces pancetta, chopped
1 large onion, thinly sliced
2 cloves of minced garlic
3/4 teaspoon salt
3/4 cup shredded Gruyere cheese
2/3 cup heavy whipping cream
1/2 cup grated Parmesan
1/2 teaspoon grated lemon zest
4 large eggs
1 pound rigatoni
Fresh cracked black pepper
DIRECTIONS
Heat oil in a large frying pan on medium heat. Add the pancetta and sauté until brown and crisp. About 8 minutes, remove pancetta from the pan and set aside. Add the onions to the same pan you used for the pancetta and cook until golden brown and lightly carmelized. This will take about ten minutes. Add the garlic and 1/2 teaspoon of salt, cook two more minutes. Remove from heat and set aside to cool slightly.
In a large bowl combine and whisk the Gruyere, whipping cream, Parmesan, lemon zest, eggs and 1/4 teaspoon of salt. Meanwhile bring a large pot of water to a boil, salt and add the rigatoni and boil on high until the rigatoni is al Dente about 8-10 minutes. Drain but, RESERVE ONE CUP OF PASTA WATER. Add the pasta back into the pot along with the onions, cream mixture, 1/4 cup of reserved pasta water and the pancetta. Toss over low heat until the sauce is thick and coats the pasta. Adding pasta water as needed (I only used 1/4 cup). This only takes about two minutes. Do not boil. Season pasta with fresh cracked paper and serve warm.
Enjoy!
It has been so hot and humid the past couple weeks. The last thing I have been wanting to do is heat the kitchen up!! Our grill has been working overtime, but I did take a little time to make this “everything” pasta salad! You can add as much or as little of the add in ingredients as you like. I made a full pound of pasta so this lasted us more than one night! This would be great to take for a potluck or picnic as well.
INGREDIENTS
1 pound spiral pasta
Wishbone Robust salad dressing
1/4 cup McCormick’s salad supreme seasoning
Mix -in’s
Cucumber, sliced into bite size pieces
Cherry tomatoes, halved
Pepperoni halved
Smoked cheddar cheese, cut into bite size cubes
Black olives
Green olives
Pepperonchini, sliced
DIRECTIONS
Boil your pasta until cooked al dente, drain and place in large bowl. Add all of your favorite mix-ins and mix well. Add the salad supreme seasoning and about half of a large bottle of the Robust Italian salad dressing mix well and you are done! Serve chilled.
Enjoy!
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