No Slivers Here

July 16, 2009

Beef and Cheese Manicotti

Filed under: Beef, Italian, Main Dish, Pasta — Tags: — bettylou79 @ 10:15 pm

I made this a while back when Seattle was on it’s first heat wave.  Of course while making these delicious little gems I was asking myself why I insisted on heating up the house with the oven.  They were well worth the work, the heat and the time.  If I remember correctly this pasta was another one of my ideas that happened in the grocery store after I discovered that manicotti was on sale!

Instead of consulting my trusty friend, “the internet”, I decided to make use of the many cookbooks that I have on the bookshelf and floor.  My husband bought me Giada’s Everyday Italian cookbook for Christmas along with a fabulous Italy calendar.  Too bad a trip to Italy wasn’t part of the gift!  I have made manicotti twice and I must say I liked this recipe much better than the first time I tried it.  This was great as leftovers for lunch and dinner.  I was really craving some Garlic Knots to go with it though!

I suggest you try this for your next date night or anytime you want some great leftovers!

Enjoy!

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Beef and Cheese Manicotti

source: Giada De Laurentiis

Ingredients

  • 4 teaspoons olive oil
  • 1 medium onion, coarsely chopped
  • 1 pound ground beef
  • Salt and freshly ground black pepper
  • 14 (8-ounce package) manicotti
  • 1 (15-ounce) container whole-milk ricotta
  • 3 cups shredded mozzarella
  • 1 cup grated Parmesan
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 2 garlic cloves, minced
  • 3 cups marinara sauce
  • 2 tablespoons butter, cut into pieces

Directions

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

June 28, 2009

Greek Orzo salad

Filed under: Pasta, Side Dishes, Vegetables — Tags: , — bettylou79 @ 10:35 pm

I will admit that I bought some of the ingredients for this salad on a total whim!  I was in the pasta aisle in the grocery store when what should appear to my wandering eye but pasta on sale, 3 for $5.  How can I say no?  It’s like a Buy One Get One Half Off sale on shoes.  You can’t pass it up.  So I tossed the pasta I was there for into the cart and I tossed in another box of a kind I knew we would need eventually and then I decided to toss in the orzo in hopes of making this salad eventually.

I was inspired by a former coworker who now teaches at a different school.  Whenever we had potluck type gatherings she would bring this salad.  I always asked for the recipe but got the ever classic, “Oh!  It’s so easy!  I just toss a little of this and a little of that in and viola!”  Argh!  I don’t do well with that type of response when I’ve never made the recipe.  So I searched all over the internet for a recipe that sounded like it would taste similar to the fabulous salad Sue always brought.  I added a few extra ingredients to the recipe to suit my own tastes.  I thought it turned out wonderful.  I suggest making this for a large gathering rather than just two people otherwise you will be eating this for a week, like me!!

Enjoy!

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Orzo, Feta, and Tomato Salad with Marjoram Vinaigrette

source: Epicurious.com

Ingredients:

  • 1 pound orzo
  • 1/4 cup fresh lemon juice
  • 6 teaspoons finely chopped fresh marjoram
  • 4 teaspoons Dijon mustard
  • 1 teaspoon grated lemon peel
  • 1/2 cup olive oil
  • 1 1/2 cups crumbled feta cheese
  • 3 green onions, thinly sliced
  • 1 cup pitted Kalamata olives, quartered
  • 1 English cucumber, seeded and chopped I added this
  • 24 ounces cherry tomatoes, stemmed, halved

Preparation

Cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well. Transfer to large bowl.

Whisk lemon juice, 5 teaspoons marjoram, mustard, and lemon peel in small bowl. Whisk in olive oil. Set aside 2 tablespoons vinaigrette. Add remaining vinaigrette, cheese, onions, and olives to orzo; toss to coat. Season to taste with salt and pepper. Cover and let stand 2 hours to allow flavors to develop. (Can be made 1 day ahead. Cover and refrigerate salad and remaining vinaigrette separately.)

Toss tomatoes with reserved vinaigrette. Season to taste with salt and pepper. Mix tomatoes into orzo. Sprinkle orzo with remaining 1 teaspoon marjoram and serve.

April 15, 2009

Linguine with Spring Vegetables

Filed under: Pasta, Vegetables — Tags: — bettylou79 @ 12:40 pm

I spotted this recipe and I knew I wanted to try it.  My mom had even shared some of her asparagus that she found on sale.  My husband is not a huge fan of it so this was a perfect vegetarian meal for me to cook for me.  I loved the combination of all the vegetables.  I ate this as leftovers for lunch for 2 days last week.  It reheats wonderfully.  I added some Parmesan cheese on top it was even better.   The only part of the recipe that took some time was cutting all the vegetables.   I suggest you try this if you are looking for a great vegetarian meal.

Enjoy!

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Linguine with Spring Vegetables

source: Everyday Food, Martha Stewart

Ingredients

Serves 4

  • Coarse salt and ground pepper
  • 3/4 pound linguine
  • 1 pound asparagus (tough ends removed), cut into 1-inch lengths
  • 1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
  • 4 ounces sugar snap peas (stem ends trimmed), halved
  • 1/2 cup heavy cream
  • 1 tablespoon butter, cut into pieces
  • 2 tablespoons fresh tarragon leaves

Directions

  1. In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
  2. In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.

April 3, 2009

Baked Penne with Chicken and Sun-Dried Tomatoes

Filed under: Chicken, Italian, Main Dish, Pasta — Tags: — bettylou79 @ 10:45 am

I spotted this recipe in my Everyday Food magazine and knew I wanted to try it.  I also knew that I would have to make some modifications or changes because of one of the ingredients, mushrooms.  My husband is not a fan and rather than watch him pick them out I decided to divide the sauce in half once I was to the point when I was supposed to add the mushrooms.  The recipe makes enough for 8 people and you are supposed to put the casserole into 2 casserole pans.  So it worked out perfect. I loved the taste of the sun-dried tomatoes and the mushrooms in this recipe.  My husband has been taking his part of the casserole to work for dinner this week.  He says it’s still great!

Enjoy!

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Baked Penne with Chicken and Sun-Dried Tomatoes

source: Everyday Food, Martha Stewart

Ingredients

Serves 8

  • 6 tablespoons butter, plus more for baking dishes
  • coarse salt and ground pepper
  • 1 pound penne rigate
  • 1 teaspoon olive oil
  • 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
  • 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 4 garlic cloves, minced
  • 6 cups whole milk
  • 10 ounces white mushrooms, trimmed and thinly sliced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1 1/2 cups shredded provolone (6 ounces)
  • 1 cup finely grated Parmesan (4 ounces)

Directions

  1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
  2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
  3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
  4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
  5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
  6. Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
  7. Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

March 24, 2009

Lemony Tortellini with Peas and Prosciutto

Filed under: Main Dish, Pasta, Pork — Tags: , — bettylou79 @ 11:35 am

When I was making this week’s menu I was thumbing through last month’s issue of Everyday Food.  I remembered that there was a recipe section about different types of pasta.  This recipe reminded me of Giada’s Lemon Spaghetti recipe.  I love that this recipe had peas in it.   It was pretty funny to see all the gadgets that I had out when I was making this recipe.  I had the lemon zester out, the garlic press, and the lemon juicer.

This recipe does go together pretty fast.  I made a few small changes to the ingredients.  I didn’t use frozen tortellini but instead I used fresh.  I also didn’t use prosciutto but used 4 slices of bacon instead.  I also ommitted the 2nd tablespoon of olive oil, because I felt that there was enough fat in the pan from the bacon.

I think this will make great leftovers for my husband’s dinner tomorrow.  He’ll love the bacon!

Enjoy!

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Lemony Tortellini with Peas and Prosciutto

source: Everyday Food

Ingredients

Serves 4

  • Coarse salt and ground pepper
  • 1 1/2 pounds frozen cheese tortellini
  • 1 package (10 ounces) frozen peas
  • 2 tablespoons olive oil
  • 4 ounces thinly sliced prosciutto, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice

Lemony Tortellini with Peas and Prosciutto

source: Everyday Food, Martha Stewart

Directions

  1. In a large pot of boiling salted water, cook tortellini until al dente. Reserve 1/2 cup pasta water. Add peas to pot; drain pasta mixture, and set aside.
  2. In the same pot, heat 1 tablespoon oil over medium-high heat; add prosciutto and garlic. Cook, stirring frequently, until browned, 2 to 4 minutes.
  3. Add pasta mixture, pasta water, 1 tablespoon oil, and lemon zest and juice; toss to combine. Season with salt and pepper.

February 27, 2009

Easy Meatless Manicotti

Filed under: Italian, Main Dish, Pasta — Tags: — bettylou79 @ 12:58 pm

I think that the commercials for Olive Garden are starting to get to me!  Well, maybe they are inspiring me!   I kept seeing commercials for manicotti or other stuffed pastas and decided that I needed to find a recipe and make my own.  I will admit that I also saw a recipe similar to this one on Everyday Food on PBS, but their manicotti had mushrooms in them so I knew that wasn’t going to fly with my husband.  My challenge was to find a recipe that didn’t contain mushrooms but still looked good.  Of course I went to my trusty stand by for recipes: Cooking Light.  I really liked this recipe but I think it needs some meat.  I could see it being good with ground turkey or some turkey sausage.

I found it quite interesting that in this recipe you don’t boil the pasta and then stuff it.  You stuff them when they are still hard and add water to the pan so they essentially cook or soften while they bake.  I was amazed at how long the recipe called for these to bake.  They did turn out well.  I think I will keep looking for another recipe.  I might have to consult one of my many cookbooks!  Hmm!  Such a novel idea!

You’ll have to pardon the browned cheese in the pictures, but it was delicious.  Enjoy!

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Easy Meatless Manicotti

source: Cooking Light

Ingredients

  • 2  cups  (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1  (16-ounce) carton fat-free cottage cheese
  • 1  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/4  cup  (1 ounce) grated fresh Parmesan cheese
  • 1 1/2  teaspoons  dried oregano
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1  (8-ounce) package manicotti (14 shells)
  • 1  (26-ounce) jar fat-free tomato-basil pasta sauce
  • Cooking spray
  • 1  cup  water

Preparation

Preheat oven to 375°.

Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti. Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.

February 17, 2009

Fettuccine Alfredo

Filed under: Holiday, Italian, Main Dish, Pasta — Tags: — bettylou79 @ 12:34 pm

When I was planning our menu for the week my husband and I decided to stay home for Valentine’s Day dinner but to go out to Seattle during the day.  My husband requested Fettuccine Alfredo with chicken.  I had to hunt a bit but I ended up finally going with my old stand by, Cooking Light.  Cooking Light has yet to fail me!

This recipe came together quite quickly and I love that I had almost all of the ingredients on hand.  The sauce turned out a bit thick when I added the Parmesan cheese, so I thinned it down with a little more milk.  My husband and I loved this recipe and were surprised at how much it tasted like something you would get in a recipe. My husband loved the consistency of the sauce too. We paired this with a fabulous bottle of Barefoot Pinot Grigio.

Enjoy!

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Fettuccine Alfredo

source: cookinglight.com

Ingredients

  • 1  tablespoon  margarine
  • 2  small cloves garlic, minced
  • 1  tablespoon  all-purpose flour
  • 1 1/3  cups  skim milk
  • 2  tablespoons  light process cream cheese
  • 1 1/4  cups  freshly grated Parmesan cheese, divided
  • 4  cups  hot cooked fettuccine (cooked without salt or fat)
  • 2  teaspoons  chopped fresh parsley
  • Freshly ground pepper

Preparation

Melt margarine in a saucepan over medium heat. Add minced garlic, and saut 1 minute. Stir in flour. Gradually add skim milk, stirring with a wire whisk until mixture is blended. Cook, stirring constantly, 8 minutes or until mixture is thickened and bubbly.

Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until Parmesan cheese melts.

Pour sauce over hot cooked fettuccine, and toss well to coat. Top fettuccine with remaining 1/4 cup Parmesan cheese, chopped parsley, and pepper.

January 13, 2009

Turkey and Artichoke Stuffed Shells

Filed under: Italian, Main Dish, Pasta, Turkey, Uncategorized, Vegetables — Tags: — bettylou79 @ 1:05 pm

Yummy!  I’ve made stuffed shells before but these might be a new favorite.  I think the first time I made these they had shredded spinach in them.  Instead of spinach, these have frozen artichoke hearts.  I have been seeing recipe for stuffed shells popping up in my Google Reader lately so I was inspired to make them myself.  This dish does take some time to make so make sure you have time or that you don’t want to eat very soon!  I love that this recipe makes enough for leftovers.  In addition to the baked ziti in the previous post, we will also be eating this for a bit!  I ended up freezing one pan of stuffed shells so we can have a quick good dinner later on in the month or maybe next month.  I can’t wait to show you the delicous accompaniment to the shells. I’m so proud!

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Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

source:  foodnetwork.com

Ingredients

  • 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 large yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, chopped
  • 1 pound ground turkey
  • 1/2 teaspoon kosher salt, plus 1/2 teaspoon
  • 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
  • 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
  • 1 (15-ounce) container ricotta cheese
  • 3/4 cup grated Parmesan
  • 2 eggs, lightly beaten
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

5 cups Arrabbiata Sauce, recipe follows

  • 1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

Baked Ziti with Prosciutto and Peas

Filed under: Italian, Main Dish, Pasta, Pork, Uncategorized — Tags: , — bettylou79 @ 12:12 pm

This is yet another successful recipe from one of my new cookbooks.  I’ll be honest, the picture sold me!  I’ll make another confession, since I’m on a roll!  When I was little I would order off of menus based on the pictures.  I would read the menu but I would choose my meal by looking at the pictures.  As you can tell these menu’s were from Denny’s and the like!  I remember my Grandpa making fun of me for it later in life.  I guess at one point in my childhood I was a bit disappointed when my food did not look like it did in the picture! Hmm!  It also took a long time for me to figure out that the food you see in commercials is usually not real!  Well, shoot!  But, don’t you eat with your eyes first?  I still love looking through cookbooks, hence the blog, but I’m even more apt to make the recipe if there is a picture and it looks good!

This recipe reminds me of a kicked up version of Macaroni and Cheese.  The white sauce is very similar but instead of adding cheddar cheese you add Parmesan cheese.  I will definitely be making this again!  Be warned this makes enough for a crowd!  We are still eating this! Enjoy!

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Baked Ziti with Prosciutto and Peas

source: Williams Sonoma Food Made Fast One Pot

Ingredients:

salt

ziti, penne or other tubular pasta ( 1 lb)

1/2 cup unsatled butter

1/2 cup flour

4 cups milk

1/8 tsp nutmeg

2 cups Parmesan cheese

1 cup frozen baby peas

1/4 lb Prosciutto or ham, chopped

1/2 cup fresh bread crumbs

Directions:

Preheat the oven to 425 degrees and butter a 2 qt baking dish.  Bring a large pot of water to a boil.  Add 2 teaspoons salt and the pasta to the boiling water and cook, stirring occasionally to prevent sticking, until not quite al dente, about 2 minutes less than the package directions.  Drain, rinse under cold running water, and set aside

In the same pot over medium heat, melt the butter.  Add the flour and cook, stirring constantly, for 30 seconds.  Gradually add the milk, whisking constantly to prevent lumps from forming, and cook unitl the sauce is thick and creamy, 5-10 minutes.  Stir in the nutmeg, cheese, peas, and prosciutto.  Return the pasta to the sauce and toss to combine.

Transfer the pasta  and sauce to the prepared dish.  Sprinkle with the bread crumbs.  Bake until the bread crumbs and golden and the sauce is bubbling, about 20 minutes.  Let cool for 10 minutes before serving.

November 21, 2008

Penne with Roasted Butternut Squash, Pancetta, and Sage

Filed under: Main Dish, Pasta, Pork, Vegetables — Tags: — bettylou79 @ 11:44 am

Yummy! I think I may have a new favorite way to serve butternut squash. I usually just boil or steam the squash and mash it up with some butter and brown sugar. I honestly wasn’t sure what this would taste like but I really liked it!

I saw this recipe on the Martha Stewart Show last week and decided it would be worth a try. This recipe was full of flavor and not blah at all as was my fear. I loved the mixture of squash with red pepper flakes and also the Parmesan cheese. I must confess that this was also my first time buying and using fresh sage. I was impressed with that also! I made one change to the recipe. I didn’t use the pancetta but instead chopped up 3 slices of bacon therefore I omitted the olive oil that the pancetta was to be cooked in. It worked out well, even with the onion/shallots and other ingredients that go into the pan with the bacon.

I strongly suggest you try this recipe if you’re looking for new way to prepare butternut squash. You won’t be sorry you did. Enjoy!

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Penne with Roasted Butternut Squash, Pancetta, and Sage

source: The Martha Stewart Show

Ingredients

Serves 4

  • 1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
  • 1/4 cup olive oil
  • Coarse salt
  • 3/4 pound penne pasta
  • 3 ounces pancetta, sliced 1/4 inch thick and finely chopped (I used 3 slices of bacon)
  • 2 shallots, thinly sliced crosswise
  • 1/4 teaspoon crushed red pepper flakes
  • 10 fresh sage leaves, coarsely chopped or torn
  • 1/2 cup finely grated pecorino Romano cheese, plus more for serving
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 400 degrees. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes.
  2. Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta and reserved cooking liquid aside.
  3. Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, 4 to 5 minutes. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten.
  4. Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired.
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