Creamy Tomato and Spinach Pasta

Recipe from Inspired Dreamer

Here is a yummy and simple pasta recipe. It is nice and creamy without being too heavy. I added some shrimp to the dish because I had some on hand, and it was quite tasty!

What you'll need

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

1 - 15 oz. (about 445 mL) can diced tomatoes

1/2 tsp dried oregano

1/2 tsp dried basil

pinch red pepper flakes (optional)

freshly cracked pepper to taste

1/2 tsp salt

2 tbsp tomato paste

2 oz. cream cheese (about 1/4 of a block)

1/4 cup grated parmesan

1/2 lb. penne pasta

1/2 bag (9 oz.) fresh spinach

How to

1.  Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender, about 7-10 minutes. Drain the pasta in a colander reserving some of the water for later.

2.  Meanwhile, cook garlic and onion in a large skillet with the olive oil over medium-low heat until softened and transparent, about 5 minutes.

3.  Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt and some freshly cracked pepper to the skillet. Stir to combine. Add tomato paste and 1/2 cup of the reserved pasta water and stir until the tomato paste is dissolved into the sauce.

4.  Turn the heat down to low. Cut the cream cheese into a few pieces and add to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the parmesan, and whisk until melted in. Add the remainder of the parmesan and whisk until melted in again.

5.  Add the spinach and gently stir it into the sauce until it has wilted, about 3-5 minutes. Add the pasta and stir until it is well coated. Taste and adjust the salt and pepper as needed. Serve.

Spinach and Cheese Manicotti

Cold weather means comfort food! Creamy, cheesy pasta, what's more comforting than that? I'm not sure where I got this recipe from, but I've changed so much of it that it's probably nothing like the original anyways. This recipe fits into a 9x13-inch baking dish, but I usually split it in two 9x9-inch dishes and freeze one without baking it.

What you'll need
1-425g container ricotta cheese
1 pkg (about 285g) frozen chopped spinach, thawed and squeezed dry
1/2 cup minced onion
1 egg
2 tsp minced fresh parsley
1/4 tsp garlic powder
1 1/2 cups shredded mozzarella cheese, divided
1/4 cup parmesan cheese
Salt and pepper
1-226g pkg manicotti shells

White Sauce
2 tbsp butter
2 tbsp flour
2 cups milk
Salt and pepper

How to
1.  Cook manicotti shells according to package directions.

2.  Meanwhile, in a large bowl, combine ricotta, spinach, onion, egg, parsley, and garlic powder. Mix in 1 cup mozzarella and the parmesan. Salt and pepper to taste.

3.  For the white sauce: melt butter in a small saucepan over medium heat. Blend in flour and cook, stirring constantly for 2 minutes. Slowly add the milk while continuously whisking until smooth. Cook for 5-7 minutes, whisking constantly, until sauce is thickened. Season with salt and pepper to taste.

4.  Preheat oven to 350°F. Pour about 1/3 of the sauce onto the bottom of a 9x13-inch baking dish. Stuff the cooked manicotti shells with ricotta mixture and arrange in a single layer in the dish. Cover with remaining sauce. Top with remaining mozzarella cheese.

5.  Bake for 20 minutes or until cheese is bubbly and brown on top.

Baked Shrimp with Tomatoes and Feta

I'm not sure where this recipe came from, but it's a family favourite and I surprisingly hadn't made it for my husband yet. I'm happy to say this recipe is now on his favourites list too. Shrimp, feta, tomatoes, garlic...how could that not be amazing? 

What you'll need

3 tbsp olive oil

1 red onion, chopped

2 tbsp thinly sliced garlic

1 kg (2 lb) ripe tomatoes, halved, seeded, and chopped

1/2 tsp dried oregano

1/4 tsp sea salt

Freshly ground pepper

750 g (1 1/2 lb) large shrimp, peeled and deveined

250 g (1/2 lb) feta cheese, crumbled into large chunks

3 tbsp chopped fresh flat-leaf (Italian) parsley

Capellini (Angel-hair) pasta, cooked according to package directions

How to

1.  Preheat oven to 400°F.

2.  In a large frying pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring often, until the onion is soft and translucent, 5-8 minutes. 

3.  Stir in the tomatoes, oregano, salt and pepper to taste and simmer until slightly thickened, 5-8 minutes.

4.  Pour about half of the tomato mixture into a 2 L baking dish. Arrange the shrimp over the tomatoes and scatter the cheese over the shrimp. Spoon the remaining tomato mixture over the top and spread evenly.

5. Bake until the shrimp are opaque throughout but still tender when tested with a knife, about 20 minutes. Sprinkle with parsley and serve at once with freshly cooked Capellini pasta. Serves 4-6.

Penne with Prosciutto, zucchini, and Corn

Modified recipe. Original recipe from Fine Cooking magazine.

Date night for Andrew and I usually consists of us picking up a bottle of wine, and some prosciutto and fresh parmesan from DeLuca's to make pizza. If we ever have any left over prosciutto, this is usually the dish a make the next day. It is super simple and so delicious!

What you'll need

Kosher salt

5 tbsp Olive oil

8 thin slices Prosciutto, cut into strips

1 Yellow onion, thinly sliced

2 small Zucchini, trimmed, quartered lengthwise, and cut into 1 1/2-inch pieces

1 cup Corn kernels (canned or frozen)

1/2 cup Parmesan cheese, freshly grated
3 tbsp Fresh mint, chopped
1 lb. Dried penne
2 tsp Cider vinegar
Freshly ground black pepper

How to
1.  Bring a large pot of well-salted water to a boil.  Cook the penne to al dante, according to the package directions. Reserve 1/2 cup of the pasta water and then drain the pasta.

2.  Meanwhile, put 2 tbsp of the oil and the prosciutto in a large, deep skillet, set it over medium heat, and cook, stirring occasionally, until the prosciutto browns in places and becomes crisp, about 5 minutes. Transfer prosciutto to a large plate lined with paper towels.

3.  Add 1 tbsp of the oil and the onion to the skillet, sprinkle with 1/2 tsp salt, and cook, stirring occasionally, until the onion softens and turns light brown, about 6 minutes.

4.  Add the zucchini and corn, sprinkle with 1/4 tsp salt, and cook tossing occasionally, until the zucchini becomes tender, 4-5 minutes.

5.  Remove skillet from heat and stir in half of the parmesan and all of the mint.

6.  Add the pasta, the remaining 2 tbsp oil, the vinegar, and 1 tsp black pepper to the skillet with the zucchini. Set the skillet over medium heat and cook, stirring, for 1 minute so the pasta mixes with the vegetables. Add the reserved pasta water and stir.

7.  Serve sprinkled with the remaining prosciutto and parmesan.

Pea and Shrimp Penne with Basil

Recipe slightly modified. Original recipe from Fine Cooking Magazine.

Mmmmm this pasta is so tasty and the shrimp are absolutely scrumptious!

What you'll need

560 grams Shrimp, peeled and deveined

1/2 cup Fresh basil, roughly chopped

5 tbsp Extra-virgin olive oil

1 tbsp Lemon zest, finely grated

Kosher salt

1 1/2 cups Frozen peas (or fresh shelled peas)

340 grams Dried penne

Freshly ground black pepper

1/3 cup Shallots, finely diced

2 Garlic cloves, minced

1 Serrano chile, seeded and minced

2 cups (lightly packed) Arugula, trimmed, washed and dried

How to

1.  In a medium bowl, toss the shrimp with half of the basil, 2 tbsp of the olive oil, and the lemon zest. Cover and refrigerate for about 30 minutes.

2.  Bring a large pot of well-salted water to a boil over high heat. Put the peas in a large metal sieve and dip them into the boiling water. Cook until just tender, 2-4 minutes. Lift the sieve from the water, let the peas drain, then spread them on a baking sheet in a sing layer to cool.

3.  Add the pasta to the boiling water and cook, following package directions, until al dante. Reserve 1/2 cup of the cooking water and drain the pasta.

4.  Meanwhile, take the shrimp out of the fridge and season lightly with salt and pepper. Heat the remaining 3 tbsp olive oil in a 12-inch skillet over medium heat. Add the shallots, garlic, chile, and a pinch of salt and cook, stirring occasionally, until the shallots are soft and lightly browned, about 2 minutes.

5.  Add the shrimp and continue to cook, stirring, until the shrimp have turned pink and are almost cooked through, 2-3 minutes. Stir in the peas and remove from heat.

6.  Return the drained past to its pot and add the shrimp mixture and 2 tbsp of the pasta water. Cook over medium heat until the shrimp are completely cooked through, about 1 minute more.

7.  Toss the arugula and the remaining basil into the pasta. Add more pasta water as necessary to keep the pasta moist and continue tossing until the arugula is wilted, about 1 minute. Season to taste with salt and pepper and serve immediately. Serves 4. 

Mediterranean Orzo Salad

Recipe by Canadian Living

Orzo is my favourite type of pasta to use in pasta salads. It's light and satisfying and doesn't overpower the salad. This salad is your perfect summer picnic salad!

What you'll need

2 cups Orzo pasta

1/4 cup Lemon juice

1/4 cup Extra-virgin olive oil

1 tsp Liquid honey

1/2 tsp Salt

1/2 tsp Pepper

Pinch Dried oregano 

1 Sweet red pepper, diced

1 cup English cucumber, cored and diced

3/4 cup Feta cheese, crumbled

1/3 cup Kalamata olives, pitted (chopped or whole, whatever you prefer)

1/3 cup Oil-packed sun-dried tomatoes, drained and chopped

1/4 cup Fresh parsley, chopped

1/4 cup Red onion, diced

How to

1.  In large pot of boiling lightly salted water, cook pasta according to package directions until al dente, about 7 minutes. Drain and rinse under cold water; drain again.

2.  In large bowl, combine lemon juice, oil, honey, salt, pepper and oregano. Add pasta, red pepper, cucumber, feta, olives, sun-dried tomatoes, parsley and onion; stir to combine.

Moroccan Pasta Salad

I got this recipe from my aunt. It's great for party's, potluck's or pack lunches. The best part about this recipe is that the dressing is so simple and healthy, yet delicious! It's quite a large recipe, so you may want to only make half depending what you're making it for.

What you'll need
450g Penne pasta (about 5 cups before cooking)
4 Sweet peppers, preferably a mix of yellow, red and green
4 Carrots
1 Red onion
1 small bunch fresh parsley, chopped
2 tbsp Olive oil
1 1/2 tsp Ground cumin
2 Garlic cloves, minced
1/4 cup Freshly squeezed lemon juice (about 1 lemon)
2 tsp Salt
1/2 tsp Cayenne pepper
540 ml can Chickpeas

How to
1.  Bring a large pot of salted water to a boil over high heat. Cook pasta, uncovered, according to package directions until al dente, about 12 minutes.

2.  Meanwhile, seed and julienne peppers. Slice carrots and onion into thin strips.

3.  Heat oil in pan over medium heat. Add the garlic and fry for about 1 minute. Sprinkle cumin over the garlic. Add the vegetables. Stir often, until onion softens, about 10 minutes.

4.  Remove pan from heat and stir in juice, salt and cayenne. When pasta is cooked, drain and rinse with cold water. Immediately toss with warm vegetable mixture, parsley and drained chickpeas.

5.  This salad can be served at room temperature or chilled. Salad will keep well, covered and refrigerated for up to 2 days. Serves 16.

Baked Mac and Cheese for Two

I don't think I can think of a more comforting dish than this. Not only is it comforting, it's delicious. I made it monday night and was craving it again for the rest of the week.

What you'll need
1 cup Macaroni, uncooked
3 tbsp Butter
3 tbsp Flour
1 cup Milk
Salt and pepper to taste
2 strips Bacon, cooked and finely chopped
2 cups shredded Cheddar cheese

How to
1.  Preheat oven to 350°F. Cook the macaroni according to package instructions.

2.  Melt the butter in a small saucepan over low heat. Stir in flour with a wire whisk.  Cook over low heat, stirring constantly until mixture is thick and smooth.  Slowly add the milk a little at a time while continuing to whisk constantly.  Still stirring, cook for about 5 minutes until mixture is thickened.  Season with salt and pepper to taste.

3.  Line a 20 cm x 20 cm (8" x 8") glass baking dish with parchment paper. Add the cooked macaroni to the prepared dish.  Pour the white sauce over top and sprinkle with bacon bits.  Toss to coat.

4.  Add half the cheese and gently toss with the macaroni.  Top with the remainder of the cheese, spreading evenly over the macaroni.

5. Bake for 20 minutes until bubbly. Serve.

Chicken Cacciatora

Recipe modified.  Original recipe by Family Circle.

Oh how I love this dish.  Fresh tomatoes, rosemary and garlic...delicious.  It takes a bit of time, but it's worth it!

What you'll need
1 kg Vine-ripened tomatoes
1.5 kg Chicken, cut into 8 pieces (I think thighs work best, but breasts are good too)
2 tbsp Extra-virgin olive oil
2 small Onions, diced
2 Garlic cloves, minced
2 tbsp Tomato paste
1 tsp Sugar
1 1/2 tbsp Fresh rosemary, finely chopped
2 Bay leaves
3/4 cup Dry white wine
1/2 cup Chicken stock
1 tbsp Lemon juice
1/2 cup Kalamata olives, whole and pitted (The original recipe says they're optional, but I'm an olive lover, so I have to disagree.  My husband however is not a fan of olives, so for him it's optional and I left them out this time)

How to
1.  Peel and seed the tomatoes.  Roughly chop.

2.  Heat olive oil in a pan over medium-high heat.  Season your chicken with salt and pepper and add it to the pan.  Cook until golden brown and no longer pink inside.  Remove from pan.

3.  Add the onion to the pan and cook over low heat until just starting to caramelize.  Add the tomato, garlic, tomato paste, sugar, herbs, wine and stock.  Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes, or until liquid is reduced by half.

4.  Add the chicken to the sauce.  Add the lemon juice, then cover and cook over very low hear for 30 minutes.  Add the olives.  Remove from heat.  Serve with noodles.

Cherry Tomato Linguine

Modified recipe.  Original by Jamie Oliver.

Pasta is one of those things I never order at a restaurant because it's far too easy to make yourself.  It just seems wrong to me.  Especially when you have a pasta recipe as easy and delicious as this one.  It's a few simple ingredients that have such wonderful flavour on their own, and yet they're perfect for each other.  

What you'll need

1 1/2 pints Cherry or grape tomatoes, quartered
4 Cloves garlic, minced
A small bunch of fresh basil
400 grams Linguine
Sea salt and freshly ground black pepper
Olive oil
1 tbsp Butter
1/4 cup Balsamic vinegar
100 grams Parmesan cheese, grated

How to
1.  Separate the basil leaves from the stalks.  Put the leaves to the side and finely chop the stalks.

2.  Bring a pot of salted water to a boil for your pasta.  Add the pasta once it boils and cook until soft.  Meanwhile, heat a few lugs of olive oil in a frying pan over medium heat with the garlic.

3.  Add the butter and let it melt.  When the garlic starts to brown, add the tomatoes.  Give it a good stir then add the basil stalks and half the leaves.  Add the vinegar and season with salt and pepper.

4.  When your pasta is cooked, strain reserving some of the water.  Add the pasta and a splash of the cooking water to the pan, along with half the parmesan.  Stir.

5.  Spoon into your serving dish and sprinkle over the remaining parmesan and basil leaves.