Tag Archives: Pasta

Light Summer Pasta w/ Ricotta & Fresh Veggies

The other day, I was with my sister and mother at the grocery store as they were planning their dinner. I was only half paying attention because I usually make my own meals. It’s easier that way since I’m not only a vegetarian, but a picky one at that. My sister wanted mac and cheese, and my mother, who is on a health kick lately, retrieved a box of Velveeta to check out the nutrition stats. Both my mother and sister were appalled at the atrocious amount of fat and calories for one teeny-tiny serving. My sister then inquired, “Why don’t we make our own lighter pasta dish?” That was when my interest was piqued.

I butted into the conversation, offering to make the light pasta myself. I am always grabbing at opportunities to make bloggable dishes. Since my mother isn’t crazy about cooking, she was fine with me taking the reigns. And so, I began calculating how I could make something that tastes rich and flavorful like mac and cheese without all the fat and calories. Plus, I wanted to add in as many nutritious benefits as I could.

First thing first: I opted for whole-wheat pasta. To be frank, you’re a fool for ever using white pasta these days. Whole wheat and whole grain pastas are packed with protein and fiber, offering you way more nutrition than white pasta ever could. And it’s such a simple switch to make! No taste is compromised, plus you get a nice al dente bite.

Next, I knew I needed some cheese, so I went for lower fat, higher flavor options.First, I employed parmesan. It’s got some serious salty, tangy flavor, so a little bit goes a long way. Then, to get some awesome, indulgent creaminess, I used fat-free ricotta cheese. That adds a wonderful texture without adding all the calories and fat that milk, cream, or butter would.

Using olive oil instead of butter also helps us out. Then, because I believe light food does not have to equate to flavorless food, I bring in fresh garlic and shallots to really up the flavor ante. Finally, a trio of summery veggies bulk up this dish while providing tons of vitamins. Plus, they’re plain delectable!

This light and flavorful pasta is perfect for summer time. It’s not gunked up with cream, butter, and fatty cheeses that will drag you down like the summer heat. Instead, it’s got creamy ricotta, just the right amount of tangy parm, garlic, shallots, and fresh veggies. It’s a perfect medley that you won’t feel guilty about eating.

It’s obvious Kraft and Velveeta can’t turn out pasta this nutritious, but I guarantee that boxed junk won’t be half as delicious and flavorful either.

A Few Tips Before You Get Cooking:

  1. You can feel free to use whatever veggies you like.
  2. You can use a different pasta shape, but I recommend sticking with something that has ridges to catch the ricotta.
  3. This is a great side for barbeque nights!
  4. This is also an awesome vegetarian meal. Between the protein-packed pasta and all those veggies, this is a hearty dish.

Light Summer Pasta with Ricotta & Fresh Veggies
By The Smart Cookie Cook

Ingredients:

  • 1 lb. whole-wheat rotini or fusilli
  • 3 tbsp. olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 heads of broccoli, chopped
  • 1 summer squash, sliced in coins
  • 1 zucchini, sliced into coins
  • 1 cup fat-free ricotta cheese
  • 1/2 cup shredded parmesan cheese
  • kosher salt, to taste
  • dash red pepper flakes

Directions:

  1. In a large pot of salted, boiling water over high heat, cook the pasta according to the box directions. Drain and set aside.
  2. Meanwhile, in a large sauce pan, bring the olive oil to medium heat. Saute the the shallots for 2 minutes, then add the garlic and saute for another 2 minutes.
  3. Add the broccoli and squashes and stir to coat in the oil. Add another tablespoon of oil if it seems dry. Cover and steam until veggies are tender, stirring occasionally, about 15-20 minutes.
  4. Turn the heat down to low. Season veggies with salt and red pepper flakes. Add the pasta and cheeses and stir until well-coated. Turn off heat and serve immediately.

Chili Mac & Cheese w/ Roasted Squash & Beans

You like mac and cheese, right?

Of course you do. What an absurd question for me to ask. And if you somehow don’t enjoy starchy pasta drenched in cheese, then don’t walk away just yet. We might still be able to make our friendship work. You see, this Chili Mac & Cheese w/ Roasted Squash & Beans is unlike any mac & cheese you have ever experienced before. It’s going to alter everything you know about mac & cheese, but in a very good way.

First, we’ve got sharp cheddar and tangy parmesan cheese in a creamy sauce. That’s where traditional stops and zesty takes over. The sauce is laced with some seriously kickin’ spices, like in your favorite tacos or chili. All of a sudden, we go from ho-hum cheese sauce to holy-crap, this is one cheesy fiesta!

You see, this ain’t no side dish; it’s a full balanced meal. We invited beans to this flavor party, not only making the dish heartier, but amping up the mac with protein. Then, guess what? We’re oven-roasting butternut squash to bring out its sweetness and inviting it to the party too. So, you’re getting vitamins from that nutritious but delicious squash, plus tons of protein from both the pasta and the beans. The amount of benefits in this comforting mac and cheese makes you feel less guilty about eating it. Yes, you’re indulging in cheese-covered pasta, but you’re also consuming a well-rounded meal with a lot of nutrition. Let’s not forget that it’s also super hearty and satisfying. There is no other mac on the planet that will fill you up this well.

Of course, we have to crown this pasta with a final blanket of cheese, pepper jack to be exact. It’s that one final kick to really crank up the spice factor. So let’s review: an abundant amount of creamy, cheesy sauce full of zesty flavors, sweet roasted butternut squash, tender beans, and a layer of melty pepper jack cheese. Somebody call the fire department; this mac is on fire!

Forget boring mac and cheese and try this 3-cheese, kicked up, bulked up version instead.

A Few Tips Before You Get Cooking:

  1. This is a great meal for the winter. It’s hearty and comforting.
  2. Don’t like squash? Go for sweet potatoes instead!
  3. I love kidney beans, but you could use any kind in this.
  4. Always go for sharp cheddar as opposed to mild. It’s got much better flavor.
  5. I am a huge supporter of whole-grain/whole-wheat pasta. It’s got a great al dente bite naturally, plus so many health benefits!
  6. Make sure your pasta still has a bit of bite to it. If you over-boil it, it’ll be totally soggy by the time it’s baked.
  7. You can forgo the pepper jack for monterey jack instead.

Chili Mac & Cheese w/ Roasted Squash & Beans
Adapted from Rachael Ray of Food Network

Ingredients:

  • 4 tablespoons butter, plus more for the casserole dish
  • 1 pound butternut squash, peeled and diced (or look for diced raw butternut squash in the produce department)
  • olive oil, for drizzling
  • Kosher salt and freshly ground pepper
  • 1 pound whole grain rigatoni or penne
  • 2 tablespoons chili powder
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 2 cups shredded sharp Cheddar
  • 1/2 cup shredded Parmesan
  • One 14-ounce can kidney beans, rinsed and drained
  • 1 cup shredded Pepper Jack cheese

Directions:

  1. Preheat oven to 425 degrees F. Lightly butter a casserole dish.
  2. Put the squash on a rimmed baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to combine. Roast until the edges are browned, 17 to 20 minutes. Reduce the oven temperature to 400 degrees F.
  3. Cook the pasta in boiling salted water to just shy of al dente, 7 minutes. Drain.
  4. Meanwhile, melt the butter in a saucepan over medium heat in a large pot. Add the chili powder, oregano, cayenne, cumin, and garlic and cook, stirring, for 2 minutes. Whisk in the flour and cook for 1 minute, then whisk in the milk until lump-free. Bring to a simmer and cook until thickened, about 10 minutes. Add the Cheddar and Parmesan and whisk until melted.
  5. Add the pasta, squash, and beans to the pot with the sauce and stir until evenly coated. Transfer to the prepared casserole dish. Top with the pepper jack cheese. Cover and bake for 20 minutes. Uncover and bake until the top is browned and sauce is bubbling, 15 to 20 minutes more.

Tortellini Pizza

When I visited New Jersey recently, I experienced something incredible. It was pizza, but unlike any pizza I’d ever had before. There was a beautiful thin, foldable crust and big generous slices. And the pizza was topped with….tortellini, tasty cheese-filled tortellini covered in a white sauce and mozzarella cheese. It was probably the best slice of pizza I’d ever had. The combination of delicious, creamy, cheesy pasta and handheld pizza was mind-blowing. I couldn’t believe how well it worked.

After I ate that pizza, I could not get it out of my mind. Unfortunately, finding awesome pizza like that in CNY is just not possible. They primarily stick to traditional toppings here, and you couldn’t find a big, generously-sized slice if your life depended on it. Luckily, there was still a way to be reunited with my beloved tortellini pizza without going all the way back to Jersey. I could make my own!

Turns out, my Tortellini Pizza was even better than the stuff I had in Jersey. I made a thin, crisp crust and blanketed it in a homemade creamy parmesan sauce. Then, I topped it with tender tortellinis, a sprinkle of mozzarella cheese, and some fresh oregano. Finally, I baked this baby until it was golden brown and bubbling.

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Spinach-Nut Pesto w/ Roasted Tomatoes & Rotini

Is beautiful food overrated?

Sometimes people argue that it doesn’t matter what the food looks like as long as it tastes good. I must disagree. It is possible for unattractive food to be delicious, but if said food is made attractive, it will always taste better. This is psychologically proven. We like pretty things. Pretty things taste good. Now, of course there are exceptions here as well, but 99% of the time, visual appeal is directly correlated to how food tastes.

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Harvest Blush Bow Ties

Sometimes, I have crazy ideas.

Sometimes, those ideas don’t work out (shocker).

Sometimes, however, they do.

For months, there has been a lone can of Campbell’s Harvest Orange Tomato Soup sulking in my pantry. It was crying out to be eaten, but I just couldn’t conjure up a use for it. It was an impulse buy; I was lured in simply by the fact that it wasn’t the plain old boring tomato soup. It was Harvest Orange Tomato. That sounded so enticing that I neglected to consider what the heck I would do with it once I bought it.

I reached the point where I could no longer stand to stare at that solitary can of soup. I know what you’re thinking: why didn’t you just eat it for lunch one day or something? Because it’s not that simple when you’re a foodie. A can of soup isn’t just a can of soup; it’s a blank canvas waiting to be turned into something special. So I couldn’t just heat it up and spoon it down my gullet; I had to jazz it up.

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Pierogi Casserole (VIDEO)

I am just about as Polish as they come. People constantly point out my “round polish face,” I’ve been raised on real, homemade potato pancakes, and I have a small tattoo written in Polish. When I was younger, I used to think being Polish was boring. I had friends who were Irish, Scottish, Italian, and even Native American. I felt like Polish was equivalent to a boring white crayon in a box of colorful cultural crayons.

As I’ve grown up, I’ve realized how important is it to embrace who you are. Plus, I learned how awesome it is to be Polish; I mean can you really argue with a culture that’s known for its pierogies? There have been a few times in my life when I was lucky enough to enjoy fresh pierogies, handmade from scratch. It’s not an everyday affair because the pierogi-making process takes quite a bit of time and effort. Unfortunately, the only person willing to do so is my grandmother. God bless her. When you taste one of her tender homemade pierogis fresh from the frying pan, you wonder how you ever went on for so long eating the pasta imposters from the freezer section of the grocery store.

Now, I’m a college student, so the chances of me churning out homemade pierogi any time before summer break are slim to none. So what am I to do when my Polish roots start craving some pierogi? The answer is simple: make Pierogi Casserole.

This dish is a blessing. It lets me have all the goodness of a pierogi in casserole-form. It’s essentially a pierogi that’s been deconstructed, stripped down to its individual elements and put back together to resemble some sort of lasagna. Only this is much better than lasagna. We’re talking a rich, mashed potato filling that’s stuffed with melted cheese, fried onions, and butter then layered with lasagna noodles. So, you’ve got that classic pierogi filling and the pasta shell that cradles it, broken down to exist as a layered casserole. It’s a pan-full of heaven: mounds of cheesy, starchy, buttery goodness. Is it indulgent? Yes. Is it good for you? That’s debatable. No, it’s not great for you physical health, but comfort foods such as this do wonders for the mind.

Grab a plateful of this Polish pierogi dream and treat yourself. The best dishes are worth a bit of over-induglence.

A Few Tips Before You Get Cooking:

  1. Serve with some veggies to balance out the meal.
  2. This recipe is easily doubled to serve a crowd.
  3. Make-ahead dish alert: assemble the casserole earlier in the day, then bake when you’re ready to eat.
  4. You can use a different kind of potato if that’s all you have, but the Yukon Golds are highly recommended. They’re so buttery, tender, and delicious, perfect for this casserole.
  5. Note: You can easily cut down the butter in the mashed potato mixture to 1/2 or 3/4 of a stick.
  6. Check out my video to watch Reese and I whip up this delicious casserole!

Pierogi Casserole
Recipe adapted from How Sweet It Is

serves 4-6

Ingredients:

  • 8 medium yukon gold potatoes, peeled and cut into fours
  • 1 medium onion, chopped
  • 4 oz. velveeta cheese, cubed
  • 1/3 cup shredded sharp cheddar cheese, plus more for topping
  • 2 tsp. minced garlic
  • 1/2 pound lasagna noodles
  • 1 1/2 sticks of butter (note: you can cut down the butter used in the mashed potato mixture to 1/2 or 3/4 of a stick if you like)
  • 1/4 cup milk or cream

Directions:

  1. Preheat oven to 350.
  2. Peel potatoes and chop into quarters. Set them in a large pot and cover with water, allowing it to come to a boil. Boil potatoes until tender, about 30 minutes. While potatoes are boiling, cook pasta according to directions, and once drained mix with two tablespoons of butter. Set aside.
  3. In a large skillet over medium heat, melt two tablespoons of butter and saute chopped onion until soft and lightly golden.
  4. Drain potatoes and mash with one stick of butter, garlic, and cheese. Make sure no lumps remain. Add milk to loosen, if desired. Fold in onions.
  5. Spread out 1/2 the pasta in a large baking dish sprayed with nonstick cooking spray, cutting down noodles as necessary. Spread 1/2 the mashed potato mixture over top. Top with the remaining noodles and another layer of mashed potatoes. If desired, top with more cheese and onions. Cover and bake at 350 for about 25 minutes. For the last ten minutes of cooking, remove the cover. This is best when served immediately, but still tastes good after being in the fridge for a day or two.

Roasted Garlic Alfredo

In the magical world of food, the littlest tweak can take an ingredient from good to amazing. With a little bit of heat, butter goes from boring and pale to golden brown with deep, nutty flavor. A drizzle of olive oil, a sprinkle of salt, and a quick roast in the oven turns veggies from limp and plain to tender and flavorful. Caramelizing raw onions morphs them into sweet, buttery, onion gold. When it comes to the magic of cooking, wonders never cease. With just a little bit of love, we can take something we like and transform it into something we love.

One beautiful example of this is roasted garlic. We all like garlic, and that’s why we love roasted garlic. It’s so sweet and delicious, with an intoxicating flavor that permeates through whatever food is lucky enough to be graced by its presence. Roasted garlic has that familiar flavor you love plus a layer of sweet depth that only roasting it can give. There is no better way to describe it than beautiful.

I’ve been racking my brain to discover the perfect way to utilize the potent powers of roasted garlic. When a strong craving for Fettuccine Alfredo hit me, the answer became obvious: Roasted Garlic Alfredo. I love, love, love traditional Alfredo sauce, and I make a pretty mean Alfredo, if I may be so bold as to say so. The only way it could possibly be better is with some wonderful roasted garlic.

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3-Cheese Wagon Wheels with Spinach

Guys…

Wagon wheel pasta is really great. I’m not sure if you’re aware of this, because up until last night, I hadn’t even fully understood myself. You see, when I make any form of pasta, wheels basically never pop into my mind as an option. I think of penne, fettucine, and orrechiette. Sure, wheels seem fun, but they never quite fall under my pasta-making radar.

About a week ago, while I was grocery shopping, I spotted a box of wagon wheels in the pasta aisle. I could almost see them rolling along in the box as a sudden impulse took over and I thought, “I must do something with wagon wheels.” This realization pestered me like a little voice in my head until, at last, a pastatunity* presented itself. I was dying to make mac and cheese without a recipe for the first time, and I needed the perfect pasta for the job.

Enter the wagon wheels.

I should’ve never doubted these circular little guys. I mean, just look at them; they’re adorable! Simply gazing upon a bowl of these cheesy wheels is enough to put a smile on your face. But if you really want to be spilling over with joy, then you’ve got to eat them too.

I hate saying things like, “This is the best mac and cheese I’ve ever had,” because then you’re just like “yeah, whatever.” Nevertheless, I feel you have a right to know that this is my favorite mac and cheese I’ve tried. I’ve tried countless recipes, and I’ve had some delicious ones no doubt, but I could never quite get it perfect. Turns out, all I had to do was ditch the recipes and cook from my own mind.

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Kale & Sweet Potato Pasta w/ Two Cheeses

I have a special tale for you today, my little cookies, one of marvel and splendor. They say there is a fantastical world where healthy and indulgent come together as one; a place where foods bountiful in nutrition simultaneously provide comfort and pleasure. Every bite boasts an utterly sinful amount of deliciousness, while also giving your body the nutrients that it needs. Imagine a plate of cheese fries filled with all your daily vitamins, or a pepperoni pizza that keeps you free of illness. Delicious and nutritious can at last be together in this wondrous world of food.

It all sounds too good to be true. But this is not myth, my little cookies. This is real.

Well, okay, so maybe not the part about the vitamin-filled french fries or the immunity-boosting pizza, but I would not kid you about being able to have food that is packed with nutrients, but is first and foremost downright delicious. This wasn’t something I really intended when I created this dish. My first concern was making something tasty and comforting. It happens to be pure luck that this Kale & Sweet Potato Pasta with Two Cheeses is both indulgent and nutritious.

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4-Cheese Mac & Cheese

Let’s not mince words here; mac and cheese is awesome. I won’t say everyone loves the stuff, but almost everyone does. This is unsurprising when one considers that mac and cheese is merely that: a combination of pasta and cheese, two foods beloved by all. Mac and cheese is purely food for the soul. We don’t eat it to nourish, and we sure as sugar don’t eat it to be fit and trim. We eat mac and cheese because it tastes good and, in turn, it makes us feel good too.

I am on a never-ending journey through all of the mac & cheese variations floating around in the recipe universe. Who knew there was such a plethora of ways to prepare pasta and cheese? You can bake it, make it stove top, build a roux, and don’t even get me started on the different pasta shapes and flavors of cheese available.Will I ever try all of the variations on mac and cheese in existence? Probably not. But if I should find a handful of honestly good recipes in an attempt to do so, then I think I’ve accomplished something.

This 4-Cheese Mac & Cheese is the best I’ve tried to date. Often times, I find homemade mac and cheese to be dried out or not cheesy enough. This mac is neither or those things. The sauce is so creamy dreamy that it takes your tongue to a place of euphoric enjoyment. There is no lack of sauce or even a hint of dryness. It’s luscious and indulgent, with such a creamy sea of sauce that you’ll think you just dived into the Great Comfort Sea.

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