ULTIMATE VEGGIE PASTA
Fresh, healthy, vibrant and delicious this ultimate veggie pasta is a sure winner!
ULTIMATE VEGGIE PASTA
Fresh, healthy, vibrant and delicious this ultimate veggie pasta is a sure winner!
INGREDIENTS:
1 lb. Tri-Color Fusilli
1/2 cup Extra Virgin Olive Oil
2 cups steamed broccoli florets
1 large red pepper
2 small zucchini
2 small yellow summer squash
1 pint grape tomatoes
1/2 red onion
4 cloves of garlic
1- 5oz package of fresh baby spinach
4 carrots
1/4 cup pecorino romano cheese (optional)
Sea salt
Garlic salt (to taste)
Cracked black pepper (to taste)
Red chili flakes (to taste)
Prep all of your ingredients so you will be ready to go:
Steam the broccoli until bright green and tender.
Cut up the red peppers, zucchini and yellow squash into uniform size pieces.
Next, make thin long slices with the carrots using a potato peeler.
Slice the onion into thin long slices.
Finely mince the garlic.
Let's begin:
Salt the water for the pasta and bring to a boil.
In a large pan, add some olive oil.
Next, add in the onion and garlic and saute until slightly caramelized on medium heat.
Add in a pinch of red chili flakes.
Next, add in the red peppers, zucchini and yellow squash.
Season to taste with garlic salt and cracked black pepper.
Saute for a couple of minutes.
Next, add in the grape tomatoes, baby spinach and carrot slices.
Season to taste with garlic salt and cracked black pepper.
Simmer for a couple of minutes until the spinach is wilted.
Add in the broccoli.
***You don't want to over cook the veggies and keep them a little crispy.
Cook the pasta until Al Dente.
Save 1/3 cup of the pasta water and add the pasta and the pasta water into the pan with the veggies.
Season to taste with garlic salt and cracked black pepper.
Drizzle with extra virgin olive oil.
Fold in the pecorino romano cheese.
Mix well.
Best served room temp.
ENJOY!
ULTIMATE VEGGIE PASTA
SPICY CHEESY VEGGIE PASTA BREAD BOWL BAKE
OH SO GOOD
SPICY CHEESY VEGGIE PASTA BREAD BOWL BAKE
(The "Patty J")
This delicious spicy veggie pasta dish oozes with flavor.
It is made using simple and fresh ingredients and serving it in a bread bowl makes a beautiful and unique presentation.
Alexia created this recipe for her friend Patty J lifestyle blogger from PATTYJ.COM! Patty's diet is vegetarian based so this dish
is right up her alley, There are some cheeses in this recipe that may not be considered vegetation. When making this dish you can certainly
omit or substitute for the vegetarian options.
INGREDIENTS:
(Recipe yields 4 stuffed bread bowls)
4 - Round loaf sourdough bread
1/2 cup extra virgin olive oil
1 lb Pasta
1 medium size eggplant
1 1/2 cups baby bella mushrooms1 1/2 cups white mushrooms
1 - 28 oz can of ground peeled tomatoes (3 cups)
4 cups grape tomatoes orange and red mixed
1/2 cup grated pecorino romano cheese
1/2 cup shaved parmesan cheese
1 cup fresh mozzarella cheese
1 cup smoked mozzarella cheese (cubed)
1 cup shredded mozzarella cheese (cubed)
1 bunch fresh basil
Sea salt (to taste)
Cracked black pepper (to taste)
Red chili flakes (to taste)
Eggplant Preparation:
Start by washing the eggplant and cut it into small pieces (leave skin on).
Add some olive oil into your pan.
Season to taste with sea salt and cracked black pepper.
Saute the eggplant until tender (set aside).
Mushroom Preparation:
Clean and slice your mushrooms.
Add some olive oil into your pan.
Season to taste with sea salt and cracked black pepper.
Saute the mushrooms until tender and slightly caramelized (set aside).
Making the Sauce:
Start by adding 4 tablespoons of olive oil into the pan.
Next, add in 6 cloves of fresh minced garlic.
Next, add in red chili flakes (to taste).
Saute the garlic until slightly caramelized.
Add in the grape tomatoes.
Season to taste with sea salt and cracked black pepper.
Next, add in the ground peeled tomatoes.
Season to taste with sea salt and cracked black pepper.
Simmer on low for 20 minutes.
While the sauce is simmering, salt your water and boil your pasta.
(Under cook your pasta by a couple minutes so it is extra al dente).
Remove and set aside.
Add in the eggplant and mushrooms.
Add in some fresh basil.
Cook for a couple of minutes to blend the flavors.
Turn off the heat.
Fold in both the rigatoni and the pecorino romano cheese.
Mix well.
Stuffing the bread bowl:
Hollow out the center of the bread to make a bowl.
Next, drizzle some olive oil in and around the bread.
Add in a couple of scoops of the rigatoni and sauce.
Add in both the smoked mozzarella and fresh mozzarella.
Scoop in more of the pasta.
Top the pasta with shredded mozzarella and shaved parmesan.
Bake on 400 until all the cheese is melty and bubbling.
Top with fresh basil and serve.
SPICY CHEESY VEGGIE PASTA BREAD BOWL BAKE
ULTIMATE VEGGIE PASTA
VEGGIE-LICIOUS
ULTIMATE VEGGIE PASTA
Get your veggie on!!!!
If you love vegetables and pasta then this dish is for you!
So vibrant and colorful, packed with flavor and healthy ingredients this dish is just so VEGGIE-LICIOUS!
INGREDIENTS:
1 lb. tri colored farfalle pasta
1 green bell pepper
1 red pepper
1 small zucchini
1 small yellow squash
2 small heads of broccoli florets
2 cups fresh baby spinach
1 cup red grape tomatoes cut in halves
1 cup orange grape tomatoes cut in halves
1 bunch asparagus
6 cloves fresh minced garlic
1 cup grated pecorino romano cheese
Cracked black pepper (to taste)
Sea Salt (to taste)
Red chili flakes:
1 cup extra virgin olive oil
PASTA PREP:
Start by boiling your pasta until al dente.
Drain your pasta and add to a large bowl
Season with sea salt and cracked black pepper to taste.
Drizzle on some olive oil so it doesn't stick and set aside.
GARLIC:
In a fry pan add 8 tablespoons of olive oil.
Next, add in some red chili flakes to taste.
Add in the garlic and saute until golden.
Add into the pasta.
VEGGIE PREP:
Peppers:
Wash, hollow out and cut your red and green peppers into 1/2 inch pieces.
Add the peppers into a pan.
Add in a couple tablespoons of olive oil.
Season to taste with sea salt and cracked black pepper.
Saute until slightly charred.
Add into pasta.
Asparagus:
Wash your asparagus and break off the bottom stems.
Cut the asparagus into 1 inch pieces.
Add in a couple tablespoons of olive oil.
Add asparagus into the fry pan.
Season to taste with sea salt and cracked black pepper.
Saute until bright green.
Zucchini and yellow squash:
Wash your zucchini and squash and cut into thin circular slices.
Add in a couple tablespoons of olive oil.
Add zucchini and squash into the fry pan.
Season to taste with sea salt and cracked black pepper.
Saute until bright yellow and green.
Add into pasta.
Broccoli:
Wash your broccoli, cut into 1 inch pieces.
Add to a pot and steam until bright green.
Drain water and season to taste with sea salt and cracked black pepper.
Add to pasta.
Tomatoes and Spinach:
Add in the halved grape tomatoes and baby spinach uncooked right into the pasta.
Mix well.
Fold in your pecorino romano cheese and serve room temp.
ENJOY!!!!!
VEGGIE-LICIOUS !
Gluten Free Pasta dish!
This is absolutely delicious!!!
Gluten Free Penne Rigate Pasta tossed with Sun Dried Tomato Pesto, Tri Colored Tomatoes, Arugula, Parmigiano Reggiano and Pistachios!
This gluten free pasta dish pops with flavor. The dish boasts incredible texture, color and freshness. Because I used only the finest pre-made products from The Pastene Company. It is really an easy dish to put together. In the dish I used Pastene gluten free penne rigate, pre-made sun dried tomato pesto, as well as their new tri color tomato wedges as the base. Then added in some arugula for nuttiness and freshness, fresh pearl mozzarella for texture, parmigiano reggiano for creaminess and pistachios for crunch. It's a wonderful experience on your palate. Serve this dish room temp. I know you're going to love it! XO Alexia "U had me at Kitchen"
***This is a Gluten Free dish.
All of the ingredients in this recipe were labeled as gluten free.
***You can use regular pasta if you prefer.
Ingredients
- 12 oz bag of Pastene Gluten free Penne Rigate Pasta
- 1-7oz container of Pastene Sun Dried Tomato Pesto
- 1-10oz can of Patene Tri Colored Tomato Wedges
- 4 cups of fresh Arugula
- 1/2 cup of Parmigiano Reggiano
- 1-8oz container (1/2 lb) of fresh mozzarella pearls
- 1/2 cup finely chopped Pistachios
- 1/2 cup Pastene Extra Virgin Olive Oil
- Sea Salt
- Cracked Black Pepper
- Red Chili Flakes
Start by boiling some water for the pasta. (Don't forget to salt your water).
When your water reaches a rapid boil add in your pasta.
Boil your pasta until Al Dente. Drain, then drizzle with Pastene extra virgin olive oil and set aside.
In a large bowl, add in your pasta then fold in the Pastene sun dried tomato pesto and mix well.
Next, open your can of Pastene tri colored tomato wedges, drain the liquid andadd into your bowl.
Next, add in the arugula and mix well.
Season to taste with sea salt, cracked black pepper and red chili flakes.
Next, add in your fresh mozzarella pearls.
Next, grate on your parmigiano reggiano cheese.
Next, drizzle with your Pastene extra virgin olive oil.
Next, add on the chopped pistachios
.Mix well and serve room temp.
You are going to LOVE this dish!
"Now that's Italian"
You must try this AMAZING pasta dish featuring The Pastene Company products!
Tortellini with Parma Prosciutto, Vidalia Onions & Peas!
Additional Information
Tortellini with Parma Prosciutto, Vidalia Onions and baby Peas!
1lb of Tortellini.
10 slices of thin Parma Prosciutto (cut into strips).
6 tablespoons of Salted Butter.
3 tablespoons of Olive Oil.
1 cup baby Peas.
1 Vidalia Onion (finely chopped).
Cracked Black Pepper.
1 cup Chicken Stock.
1 bunch Fresh Parsley.
Parmagiano Reggiano Cheese (Both grated and sliced thin).
Start by adding 3 tablespoons of Olive Oil to your pan.
Next, add in 2 tablespoons of Salted Butter and melt down.
Next, add in your finely chopped Vidalia Onion.
Season your Onion to taste with some Cracked Black Pepper.
Saute your Onions until translucent.
Next, add in your Parma Prosciutto strips.
Saute until it becomes crispy.
Now slowly add in your Chicken Stock to deglaze your pan.
Season to taste with some Cracked Black Pepper.
Lower your flame and start to reduce the Chicken Stock.
When your Chicken Stock is reduced add in your baby Peas.
Next, add in the remaining 4 tablespoons of Butter.
Boil the water for your Tortellini (Salt your Water).
(The Tortellini will not take long to cook, you will know they are done when they float to the top).
Next, fold into your sauce the grated Parmagiano Reggiano Cheese.
Remove about 1/4 cup of Pasta Water and put on reserve you will use this to adjust the consistency of the sauce.
When your Tortellini is done fold it into your sauce.
Use the Pasta Water to adjust the consistency of the Sauce.
Top with a little more grated Parmagiano Reggiano Cheese.
Now it's time to plate this dish!
Top with some chopped fresh Parsley and some shaved Parmagiano Reggiano Cheese.
OH SO GOOD!!!!!! ENJOY!
TORTELLINI WITH PARMA PROSCIUTTO, VIDALIA ONIONS & PEAS!
Cavatappi Pasta, Pesto, Tomatoes, Mozzy & Lemon Chicken!
This Chicken & Pasta dish is very light, healthy & delicious! It is a great Summer's day recipe!!
This Chicken and Pasta dish is very light, healthy and super delicious! It is a great Summer's day recipe!!!
ATTENTION!!!! You must try this at home!
Alexia's YUMMY Cavatappi Pasta, smothered in homemade Pesto, Kumato Tomatoes, Grape Tomatoes, Fresh mini Mozzarella Balls, tons of Fresh Basil and topped with a pan seared Lemon Chicken Breast! "Now that's Italian"
***TIP*** For this recipe you can use Alexia's Pesto Sauce (Recipe Below) or you can also use a store bought brand.
This is broken down in steps for the Chicken, Pesto Sauce and Pasta Prep.
Ingredients:
Extra Virgin Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper
4 large Chicken Breasts (pound out thin)
1 lb. Barilla Cavatappi Pasta
Garlic Powder
Garlic Salt
1 Lemon
Kumato Tomatoes
Grape Tomatoes
Fresh mini Mozzarella Balls
Cooking Spray
GRILLED LEMON CHICKEN BREAST
Wash and pound out your Chicken. (4 Large Breasts).
Season your Chicken to taste with Garlic Salt, Cracked Black Pepper, Garlic Powder, Fresh Squeezed Lemon Juice (1/2 a lemon) and Olive Oil.
Marinate for about 1/2 hour.
Next, spray your pan with cooking spray and pre-heat.
Next, pan sear and develop a nice crust.
When cooked set aside and cover with foil.
**PESTO SAUCE
You can use a Food Processor for this.
Ingredients:
Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper
In a food processor -
Add 3 cups of fresh Basil packed tight
1 cup of fresh Parsley
Add 3 cloves of fresh Garlic
1/2 cup or so of Extra Virgin Olive Oil
1/2 cup Romano Cheese
1/4 cup Parmigiano Reggiano
1 teaspoon Salt
Cracked black Pepper to taste
1/4 cup Pine Nuts
Pulse in your food processor and blend together.
It's AMAZING!!!
You can incorporate this wonderful pesto into so many dishes!!!!
PASTA
Get your Water ready for your Pasta (don't forget to salt your water - make it taste like the sea).
When your Water is boiling add in your Pasta and cook until Al Dente
Next, season your Pasta with a little Olive Oil, Garlic Salt and Pecorino Romano Cheese.
Next, mix in your Tomatoes (cut in 1/2) and your Fresh Mozzarella balls (cut in 1/2).
Then mix in lots of Fresh Basil and fold in your Pesto.
Garnish with thin sliced Lemon slices and top with the pan seared Chicken Breast.
Serve room temp!
Waaaa Laaaa!
Alexia's YUMMY Cavatappi Pasta, smothered in homemade Pesto! "Now that's Italian"
Rigatoni with Pesto Sauce, Cannellini Beans & Chicken!
Ohhhhh Deeee! "Now that's Italian"
Rigatoni smothered in Alexia's famous Pesto Sauce, tossed with Cannellini Beans topped with pan seared Lemon Chicken and sprinkled with some beautiful Pecorino Romano Cheese!
***TIP*** For this recipe you can use Alexia's Pesto Sauce (Recipe Below) or you can also use a store bought brand.
This is broken down in steps for the Chicken, Pesto Sauce and Cannellini Beans.
Ingredients:
Extra Virgin Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper
4 large Chicken Breasts (pound out thin)
1 lb. Pasta of your Choice
Garlic Powder
1/2 a Lemon
1 can Cannellini Beans
Cooking Spray
Get your Water ready for your Pasta (don't forget to salt your water - make it taste like the sea).
GRILLED LEMON CHICKEN BREAST
Wash and pound out your Chicken. (4 Large Breasts).
Season your Chicken to taste with Garlic Salt, Cracked Black Pepper, Garlic Powder, Fresh Squeezed Lemon Juice (1/2 a lemon) and Olive Oil.
Marinate for about 1/2 hour pan sear and set aside. (Leave all the bits in the pan).
CANNELLINI BEANS
Next, add your Cannellini Beans (juice and all) into the same pan you cooked the Chicken in and reduce.
**PESTO SAUCE
You can use a Food Processor for this.
Ingredients:
Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper
In a food processor -
Add 3 cups of fresh Basil packed tight
1 cup of fresh Parsley
Add 3 cloves of fresh Garlic
1/2 cup or so of EVOO
1/2 cup Romano Cheese
1/4 cup Parmigiano Reggiano
1 teaspoon Salt
Cracked black Pepper to taste
1/4 cup Pine Nuts
Pulse in your food processor and blend together.
It's AMAZING!!!
You can incorporate this wonderful pesto into so many dishes!!!!
PASTA
When your Pasta is Al Dente add it right into the pan with the beans and toss it with the Pesto Sauce. Top with your grilled Chicken (slice it) and then sprinkle with Pecorino Romano Cheese.
This is sooooooo easy and so wonderful!! ENJOY!!! MANGIARE!!!
Rigatoni smothered in Alexia's famous Pesto Sauce, Cannellini Beans, Lemon Chicken & Romano Cheese!
Hot Italian Sausage & Rigatoni!
Hot Italian Sausage & Rigatoni with a beautiful San Marzano Tomato Sauce!
Hot Italian Sausage & Rigatoni's with a beautiful San Marzano Tomato Sauce!
OHHHHHH it's so good!
(A delicious after work or anytime meal)
Ingredients:
1 1/2 lbs of Hot Italian Sausage.
1 large can of San Marzano Plum Tomatoes.
4 cloves of Garlic. (Minced fine)
Extra Virgin Olive Oil.
Grated Pecorino Romano Cheese.
Garlic Salt.
Garlic Powder.
Cracked Black Pepper.
Salt.
1 lb Rigatoni.
1/2 cup reserved Pasta Water.
Lot's of fresh Basil.
First, brown your Sausage links until about 1/2 way cooked.
** FUN FACT (Partially cooking your Sausage makes it easier to slice).
Remove from pan.
Slice your sausage into 1/2 inch slices.
Next, add a drizzle or two of Olive Oil into your pan and add in the Sausage slices and start to brown them.
Next, add in your minced Garlic.
When the Garlic is toasted, add in your San Marzano Tomatoes and mash them up.
Next, season your Sauce with Garlic Salt, Garlic Powder, and lot's of Cracked Black Pepper.
Next, add in about 1 cup of grated Pecorino Romano Cheese.
Reduce your sauce to a low simmer.
Next, start boiling your Water for your Rigatoni Pasta. (Don't forget to Salt the Water).
Add in your Pasta!!
When the Pasta is Al Dente and just about done ladle out about a 1/2 cup of the Pasta Water.
Next, Drain Pasta and add to a large bowl.
Then, add the Pasta Water and add 1/2 cup of Pecorino Romano Cheese right into the bowl with your Pasta.
Mix the Pasta, Pasta Water and Cheese together.
Next, add the Sausage Sauce and Lots of fresh chopped Basil.
Mix it all together and drizzle with some Olive Oil and sprinkle some more Pecroino Cheese on the top. **** FUN FACT Cheese makes everything taste better!
You are going to LOVE this simple and wonderful meal!!
Hot Italian Sausage & Rigatoni with a beautiful San Marzano Tomato Sauce!