Pesto Clam Tortellini

This dish doesn’t even need a recipe since it literally has 3 ingredients!  You can make this in under 20 minutes since you mostly need time to get the water boiling.  I was feeling really lazy and pasta is my lazy go-to-dish.  Enjoy this pesto clam tortellini!  Also I would definitely top this with some grated parmesan cheese, if you want a "4th" ingredient.

 

Pesto Clam Tortellini

 

Ingredients

frozen tortellini

pesto sauce (store bought)

1 can chopped clams

Directions

Cook tortellini according to package directions.  Add in pesto sauce and toss to coat tortellini.  Stir in clams.  

Done!

Lemon Pepper Pappardelle with Broccoli and Bacon

I absolutely love Trader Joe's and when I saw their lemon pepper papperdelle pasta, I knew I had to get it.  The lemon pepper flavor shines in this pasta and it is delicious.  Add some broccoli and bacon to this lemon pepper papperdelle pasta and you have one amazing meal.   I also used my new garlic press from the pampered chef and it is awesome!  You will see what it looks like in some of the pictures below.  I feel old when I get excited about kitchen gadgets!  Haha!  Overall, this took me less than 30 minutes to make and would be a perfect weeknight meal when you are short on time.  Enjoy!

Lemon Pepper Pappardelle with Broccoli and Bacon

Printable Recipes

Ingredients

1 package lemon pepper papperdelle pasta (from Trader Joe’s)

1 head of broccoli, cut into florets

3 cloves garlic, minced

¼ cup chicken stock, low sodium (or use water)

2 to 3 tablespoons olive oil

4 or 5 slices bacon, cooked and crumbled (optional)
1 tablespoon butter (optional)

salt and pepper to taste

parmesan cheese, grated (optional)

Directions

Cook lemon pepper papperdelle pasta according to package directions.  (Boil for 8 to 10 minutes and drain.)

Cook bacon in microwave by laying bacon slices on top of a couple paper towels.  Cover bacon slices with additional paper towels.  Microwave on high for 4 to 5 minutes. Check to make sure they don’t burn after 4 minutes then if needed continue cooking for additional 30 seconds at a time.

In a large pan, over medium heat, add olive oil and garlic.

Next, add in broccoli florets and sauté for 3 to 4 minutes.

Pour in chicken stock or water.  Cover pan and cook broccoli for 5 minutes.

Remove cover.   Season broccoli with salt and pepper.   Add in cooked pasta, butter and crumbled bacon.

Toss with parmesan cheese.

Serves 4. 

Rice Cooker Mac and Cheese

I adapted this Rice Cooker Mac and Cheese recipe from the one I saw on The Washington Post in September (click for original recipe).  I had bookmarked the recipe and finally got around to trying it.  This mac and cheese turned out well and should be a kid-friendly dish.  You could easily adapt this recipe with different pasta shapes and vegetables too.  The best part was that I made mac and cheese in a rice cooker!  Be sure to use a 7-cup or larger rice cooker, I have a 14-cup rice cooker so I had no problem.  Also, I didn't stir it enough towards the end of cooking and the bottom had a layer of crisp melted cheese.  I actually didn't mind it at all because it tasted like the top part of a baked mac and cheese.  Feel free to sprinkle a little extra cheese on top when serving.  If you have a rice cooker, you need to try this recipe because its easy and delicious.  Enjoy!

Rice Cooker Mac and Cheese

Printable Recipe

Ingredients

8 ounces dried elbow macaroni pasta (or other shaped pasta)

2 cups low sodium chicken broth (or vegetable broth)

1 teaspoon salt

1 – 2 cups frozen peas and carrots (or other vegetables)

1 cup low-fat milk

1 ½ cups cheese blend, shredded (I used sharp cheddar, mozzarella and provolone.)

Directions

In the rice cooker, combine pasta, broth and salt.  Cover and cook for about 15 minutes on regular cooking cycle.  Open a few times to stir the pasta to prevent scorching the bottom.  The broth should be almost or completely absorbed when done.

Once pasta is cooked, add in milk, cheese and vegetables.  Cover and cook for additional 10 minutes on regular cooking cycle.  Open a few times to give everything a stir (to prevent scorching).   However, if you don’t stir it, you will get a bottom layer that gets a little crispy, almost like when you bake mac and cheese.

Serves 4 to 6.

Even Buddy and Ellie wanted this mac and cheese!  Ellie has a habit of pawing at my legs when she wants something...

Peanut Sesame Noodles

I have made peanut noodles and sesame noodles, so now I have finally made peanut sesame noodles!  I adapted this peanut sesame noodles recipe from Rachel Ray's sesame noodle recipe.  This is another great summer time recipe since you could serve this warm, at room temperature, or cold.  It tastes great either way and I know because I have tried it all.  Also if you don't have agave, you could substitute 2 - 3 teaspoons white sugar instead or leave it completely out if you prefer a more salty taste.  I love the simplicity of this dish and it is great as a side dish or for a quick meal.  Enjoy!

Peanut Sesame Noodles

Printable Recipe

Ingredients

1 tablespoon peanut butter

2 tablespoons soy sauce

1 tablespoon vegetable oil

1 tablespoon toasted sesame oil

1 – 2 teaspoons agave nectar

¼ teaspoon cayenne pepper

½ pound thin spaghetti

1 tablespoon sesame seeds (roasted)

1 scallion, chopped

Directions

Cook spaghetti according to package directions.  Drain well.

In a small bowl, whisk together peanut butter, soy sauce, vegetable oil, sesame oil, agave and cayenne pepper. 

Add noodles and toss to coat.  Sprinkle with sesame seeds and chopped scallion.

Great served at room temperature, cold or warmed.

Serves 4.  

Sesame Noodles

I could not eat enough of these sesame noodles!  I ate two bowls :)  This recipe is so easy to make and only took me about 20 minutes to put together including cooking the pasta.  These sesame noodles would make a great side dish but you could add some chicken or other protein to make it a main dish.  The sesame sauce is so addicting too, you need to make this dish ASAP!  I also used toasted sesame oil from Trader Joe's but you could also use regular sesame oil.  You should be able to find most of the ingredients in your regular grocery store or asian market if not.  Feel free to add a little chili oil if you want some kick to the noodles.   Enjoy!

Sesame Noodles

Printable Recipe

Ingredients

1 pound linguine pasta

¼ cup soy sauce

2 tablespoons sugar

4 cloves garlic, minced

2 tablespoons rice vinegar

3 tablespoons toasted sesame oil

4 tablespoons vegetable oil

1 bunch green onions, thinly sliced

Directions

Cook pasta according to package directions.  Drain well.

In a bowl, whisk together soy sauce, sugar, garlic, rice vinegar, sesame oil, and vegetable oil. 

Pour sesame sauce over warm noodles.  Toss to coat.  Top with green onions and toss to mix.

Serves 4 to 6.

Simple Peanut Noodles

I bought a jar of Smucker's Natural Peanut Butter recently and a recipe for Peanut Pasta Twists was on the lid of the jar.  Of course, I changed up the recipe and came up with this one.  It turned out pretty good and only took me about 15 minutes to put it all together (including cooking time for pasta).  These simple peanut noodles would be great as a side dish or as a main dish if you want to add in the optional ingredients to make it more hearty.  For those with peanut allergies, maybe you can substitute with Barney Butter (almond butter), SunButter (roasted sunflower seeds), or soy nut butters.  Just be sure to check labels for anything processed on shared equipment or in the same facility as peanuts.  This dish is great served warm or cold too.  Enjoy!

 

Simple Peanut Noodles
Printable Recipe

Ingredients

½ cup creamy peanut butter (I used Smucker’s Natural Peanut Butter.)

¼  cup ketchup

¼ cup warm water

1 tablespoon soy sauce

½ tablespoon rice wine vinegar

½ teaspoon sesame oil

½ teaspoon garlic powder

½ pound dry pasta, cooked (I used linguine.)

Optional Ingredients

red bell pepper, diced

sesame seeds, toasted

scallions, sliced

cucumber, sliced

firm tofu, diced

chicken, cooked and shredded/diced

Directions

In a bowl, whisk together the peanut butter, ketchup, water, soy sauce, vinegar, sesame oil, and garlic powder until well blended.

 

Cook pasta according to package directions. Drain well.

 

Toss hot pasta with peanut sauce until evenly coasted.   Garnish with optional ingredients if desired.

 

Serve immediately warmed or serve chilled. 

Make Ahead Tip: Refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.

Serves 2 as main dish or 4 as a side dish.

Top with some roasted sesame seeds.

Pesto and Artichoke Pasta

Here is an easy recipe for a lazy lunch on Saturday.  I had both pesto and marinated artichoke hearts in the refrigerator and I thought it would go great together as a simple pasta dish.  If you have 15 minutes, you can put this pasta dish together.  This could also be a great main dish if you want to add in sliced, cooked chicken breast.  Enjoy!

Ingredients

½ pound dry penne pasta (I used a whole grain pasta.)

¼ cup pesto sauce (I used Kirkland’s signature basil pesto from Costco.)

½ cup marinated artichoke hearts, drained and chopped

¼ cup parmesan cheese, grated

Directions

Bring a pot of salted water to a boil.  Add the pasta and cook until al dente, about 9 minutes. Drain pasta.

Meanwhile, in the same pot used to cook pasta, add 2 tablespoon of pesto sauce on medium-low heat.  Add the chopped artichokes. Add the cooked pasta.   Stir until heated through.  Add the parmesan cheese and stir to combine.  Serve immediately.  Top with additional parmesan cheese if desired.

(This is also delicious served cold.)

Serves 2-4.  

Chili Rotini

Where did spring go???  It was in the high 70s last week here in DC and today its in the low 60s!  So I wanted something to warm me up tonight.  Chili is the answer!  Chili can be easily made on a weeknight and is such a flexible meal to make.  You can add almost whatever you want to chili.  You could make it more spicy depending on your taste.  I have even made chili in a slow cooker.  I love how versatile chili is and I wanted to share with you this basic chili recipe.  You also can serve this chili alone, without the pasta.

 

Ingredients

½  pound dry pasta (I used whole wheat rotini.)

½ to ¾ pound lean ground beef (You may use ground turkey instead.)

28 ounces  can crushed tomatoes

10 ounces can diced tomatoes & green chilies

15.5 ounces can black beans

15.25 ounces can whole kernel sweet corn

1 small onion

½ teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon cumin

1 tablespoon and 1 teaspoon chili powder

1 or 2 tablespoons olive oil

Optional Toppings

1 avocado, diced

shredded cheese (I used a Mexican blend of cheddar, montery jack, colby and mozzarella cheeses.)

sour cream

corn chips

scallions, chopped

cilantro, chopped

black olives, sliced

Directions

For the pasta:

Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente, about 9 minutes. Drain pasta.

For the chili:

Dice the onion into bite sized pieces.  Heat 1 tablespoon olive oil in a large skillet/pan/pot on medium high heat.  Add diced onion and sauté until soft.  Next, add ground beef with salt, black pepper, cumin and 1 teaspoon chili powder.   Stir onions and beef while cooking until no longer pink. 

Add diced tomatoes & green chilies.  Add crushed tomatoes.  Drain corn and black beans and add to chili.   Stir in 1 tablespoon chili powder. 

Reduce heat to medium-low heat and simmer for 30 minutes.

You can add the cooked pasta into the chili and stir to mix or you can just serve the pasta topped with chili.  Top with cheese and/or any topping(s) you would like.

Serves 4-6.  Enjoy!