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As you might know, we've been trying to eat more vegetarian meals lately (well, mostly vegetarian since I still use chicken broth instead of vegetable broth). One of our favorite dishes is beef stroganoff, so when Lishie posted a recipe for Mushroom Stroganoff I had a feeling it would be right up our alley. SP is a huge mushroom fan so this was destined to be a winner.

Overall I think the concept of this dish is good but the flavors were lacking. I went back to our favorite Skillet Beef Stroganoff recipe and decided to simply omit the beef from that version and reprint it here. Yes, that recipe uses both chicken and beef broth (two essential flavor components, in my opinion) so it isn't actually vegetarian but I think both the cooking method of boiling the noodles in the liquid and the flavor profile will yield better results. I can't wait to make this again using this version.


Mushroom Stroganoff
Adapted from America's Test Kitchen Easy Skillet Suppers

Salt and pepper
2 tablespoons vegetable oil
8 ounces white mushrooms, sliced thin
8 ounces baby bell mushrooms, sliced thin
1 onion, chopped fine
2 tablespoons flour
1 1/2 cups chicken broth
1 1/2 cups beef broth
1/3 cup brandy
1/3 pound wide egg noodles (3 cups)
2/3 cup sour cream
2 teaspoons lemon juice

Heat remaining 2 tablespoons oil in a skillet until shimmering. Cook mushrooms, onion, and 1/2 teaspoon salt until liquid from mushrooms has evaporated, about 8 minutes. Stir in flour and cook for 30 seconds, then add both broths and the brandy.

Stir noodles into mushroom mixture, cover, and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Off heat, stir in sour cream and lemon juice. Season with salt and pepper.

It never occurred to me to combine pasta and beans until college. I was living in England my junior year and we had to make our own meals in a communal kitchen. A friend told me about a pasta dish her dad used to make all the time - spaghetti with red kidney beans, diced peppers, onions and olive oil. I think I might have added a chopped tomato but I can't be sure. It was delicious, which shocked me. I made it often since canned beans and pasta were cheap. I can't believe I've never blogged that one for you guys - I need to get on that ASAP.

This Pasta with White Beans and Prosciutto was not new to me. In fact, I made a similar dish with sausage awhile back. I was intrigued by the changes that were made along the way and I had an already-chopped leek in the freezer, so I put this new version on the weekly menu.

I was not disappointed. I left out the prosciutto because it's so darn expensive (plus we prefer to eat it plain or with melon rather than mix it with other things), and also to make this more of a vegetarian meal. Baby Girl loved the sauce but wasn't a fan of the beans. Me, I could have eaten mostly beans and a little pasta. I love, love, love the creaminess of beans. This is a meal I'll be making often.

Pasta with White Beans
Modified from Good Thymes Good Food

1 lb. pasta, any type
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large leek, white portion only, washed and cut into thin rounds
2 (15-oz.) cans white beans, drained and rinsed
Salt and freshly ground pepper, to taste
A pinch of ground nutmeg
1 1/2 cups chicken stock
4 oz. cream cheese, at room temperature
Zest of 1 large lemon, plus a squeeze of juice
Large handful of fresh basil leaves, shredded
1/2 cup grated parmesan cheese, divided

Bring a large pot of salted water to a boil and add pasta. Cook according to package directions. Drain and set aside.

Meanwhile, in a large deep sided skillet over medium heat, melt the butter and olive oil. Add leeks and sauté until soft, 5-6 minutes. Add in the beans, salt, pepper, and nutmeg and sauté 1 minute. Add the stock and simmer about 6 minutes.

Remove the pan from heat, add the cream cheese and lemon zest. Stir until the cheese is melted. Add the cooked pasta to the pan containing bean mixture. Add in prosciutto, basil, and half of the parmesan and toss to combine. Season to taste with salt, pepper, and a squeeze of lemon juice. Serve immediately with remaining parmesan.

As much as I love traditional beef stroganoff, we've been trying to cut down on the amount of beef we eat. I saw this recipe for Chicken Stroganoff in the latest issue of Food Network Magazine and thought I'd give it a try.

I subbed chicken breasts for the thighs because I already had them in the freezer. I also upped the amount of chicken broth to make more sauce. For some reason this was a little salty, but still yummy. I think it was a little too saucy so I left the chicken broth as 1 cup (the original amount) in the ingredient list below.

Chicken Stroganoff
As seen in Food Network Magazine, October 2012

Kosher salt
12 ounces wide egg noodles
3 tablespoons unsalted butter
1 small onion, chopped
4 ounces white or cremini mushrooms, sliced (about 2 cups)
1 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 tablespoons all-purpose flour
1 teaspoon paprika, plus more for topping
Freshly ground pepper
1 cup low-sodium chicken or mushroom broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream, plus more for topping
2 tablespoons chopped fresh parsley

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.

Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes.

Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes.

Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

Every weekday morning the ladies on my cooking board post blog updates. One morning last week Coleen over at Does Not Cook Well With Others posted these Cheese Tortellini with Pumpkin Alfredo Sauce. It looked absolutely delicious and I immediately printed out the recipe.

Then I had second thoughts. Even though Coleen said the pumpkin flavor was very mild I couldn't imagine how it would taste. Sweet? Savory? I wasn't sure. Despite those misgiving I put it on the menu. I even bought fresh tortellini since our store had a coupon. I told myself I'd make the sauce, toss just one tortellini in it to see how it tasted and if it wasn't good I'd open a jar of sauce and call it dinner.

Thankfully the jar of sauce stayed in the pantry for another day. This was fantastic. The pumpkin flavor is very mild, just like Coleen said, and the cheese and onion help keep it savory. Even Baby Girl loved this. She's a pasta fiend so I wasn't worried, but she practically inhaled her serving and asked for more.

Cheese Tortellini with Pumpkin Alfredo Sauce
From Food Network, as seen on Does Not Cook Well with Others

2 (9-ounce) packages of fresh cheese tortellini
1 tablespoon unsalted butter
1 small shallot, finely minced
1/2 cup pumpkin puree
Pinch of nutmeg (ground or fresh)
3/4 cup half and half
1/2 cup heavy cream
1/4 cup grated Parmesan cheese, plus more for garnish
Salt and pepper

Bring a pot of generously-salted water to boil. Add the tortellini and cook according to package directions. Reserve one cup of cooking water before draining. Set aside.

Melt the butter in a large skillet over medium-high heat. Add the shallot and sauté, stirring often, until the shallot begins to soften, about 2 minutes. Add the pumpkin and the nutmeg, and cook for a minute, stirring constantly.

Stir in the cream, and bring the mixture to a slow (not rolling) boil. Immediately reduce the heat to medium-low, and simmer, stirring constantly, until the sauce thickens slightly, about 5 minutes. Stir in the cheese, and cook until the cheese melts and thickens the sauce, about another minute. Season with salt and pepper to taste.

Add the tortellini to the skillet, and toss with the pumpkin alfredo sauce, adding some of the reserved cooking water to thin the sauce.

Divide among 4 plates and grate some Parmesan cheese over top.

I love a good chicken and pasta dish. This Chicken Florentine Pasta from Ali over at Sparks from the Kitchen sounded like a great weeknight meal.


After reading the ingredient list I decided to add a pint of roasted grape tomatoes since they needed to be used up and I knew the flavors would go well together. This was a delicious, creamy pasta with great bursts of flavor from the tomatoes.

Chicken Florentine Pasta
Slightly adapted from Sparks from the Kitchen

1 pint grape tomatoes
1 tablespoon olive oil
Salt and pepper
1 lb skinless, boneless chicken breasts, cut into small bite-sized pieces
1 tablespoon butter
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
Cooking spray
1 lb uncooked capellini
2 tablespoons canola oil
3 tablespoons flour
2 tablespoons chopped fresh garlic
1 cup whole milk
1 cup fat-free, lower-sodium chicken broth
3 ounces freshly grated Parmesan cheese (about 3/4 cup) plus extra for sprinkling
1 bag baby spinach leaves

Preheat oven to 400 degrees. Toss tomatoes with oil, salt and pepper on a baking sheet. Roast for 30 minutes, or until tomatoes start to burst. Remove from the oven, allow to cool slightly, then mash with a potato masher to make it easier to remove the skin (optional).

Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large non-stick skillet over medium-high heat and melt butter. Add the chicken to the pan and cook until cooked through and browned. Set aside and wipe pan clean.

Cook the pasta according to package directions. Drain well; keep warm.

In the same skillet over medium-high heat add the oil; swirl to coat. Add flour and garlic; cook until garlic is browned (about 2 minutes), stirring constantly. Add milk and broth, stirring with a whisk; bring to a simmer, and cook 2 minutes or until thickened.

Add cheese, stirring until cheese melts. Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and spinach; stir until spinach wilts. Add pasta, tomatoes, and chicken; toss to combine. Serve sprinkled with remaining parmesan.

If this Summer Weekend Pasta had tomatoes in it I'd call it summer in a bowl. Tomatoes, zucchini and corn signify summer to me. I can't get enough of any of them from June to August.

This was a great, simple pasta to throw together. I think I'm going insane because the bacon almost seemed superfluous. How is that possible? I found myself thinking if only I'd left it out this would be a vegetarian meal.

I used regular green zucchini and upped the corn to 3 ears because Baby Girl was snacking on the corn kernels as I prepped dinner. I also upped the garlic to 3 cloves and minced it so I could leave it in rather than remove a whole clove after cooking. I decided to saute the corn and zucchini rather than leave it raw. I did find the pasta to be a little dry since there really isn't any sauce, but a little extra pasta water or even chicken (vegetable) broth would fix that.

Summer Weekend Pasta
Slightly modified from Food 52

Salt
1 pound orecchiette or small shells
6 slices bacon, cut crosswise into 1/4-inch pieces
3 medium zucchini, ends trimmed
2-3 ears corn, kernels cut from the cobs, juices and all
3 garlic cloves, peeled and minced
Pinch red pepper flakes
2 tablespoons roughly chopped or torn basil
Freshly ground black pepper
Freshly grated Parmesan cheese, for serving

Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions. Save 1 cup of the cooking liquid, then drain the pasta and set aside.

Grate the zucchini on a box grater. Gather the gratings in a bowl and salt the squash, about 1 1/2 teaspons coarse kosher salt. Toss to mix. Let sit for at least 10 minutes, and up to 30 minutes. Place zucchini in a clean kitchen towel and ring dry. You want to remove as much of a liquid as you can.

Meanwhile, spread the bacon in a large saute pan over medium heat and cook until the bacon is crispy. Remove to a paper towel-lined plate. If there are more than 2 tablespoons of bacon fat in the pan, remove the extra fat so you are left with only 2 tablespoons. Add the zucchini, corn and garlic. Season with salt and pepper and stir in the red pepper flakes.

Add the drained pasta to the skillet and toss. Adjust the seasoning, adding more salt and pepper. Add the bacon and basil. Toss again. If the pasta seems dry, add some of the reserved pasta cooking water. Spoon into shallow bowls and top with grated cheese.

I've mentioned before how much I love one-pot dishes, especially when they involve cooking pasta in broth and water. There's something special about pasta cooked in a skillet with so many other delicious ingredients. The pasta soaks up not just the water and broth but the flavors as well.

This Skillet Penne with Chicken and Broccoli is from Cook's Country, which is one of the only magazines I continue to pay for. The recipes are tested so many times that I've rarely comes across one that isn't a winner. This was no exception. The sauce was a little thin, but I only had 7 ounces of ziti so that may have had something to do with it. I'm sure the leftovers the next day were better, but since there was only enough for SP I couldn't tell you. :) He's a lucky man - the flavors in this were outstanding. You can't go wrong with chicken, pasta and broccoli in my book.

Skillet Penne with Chicken and Broccoli
As seen in Cook's Country August/September 2012

1 pound boneless, skinless chicken breasts, sliced thin
Salt and pepper
2 tablespoons olive oil
1 onion, chopped fine
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/2 cup dry white wine
2 1/2 cups water
2 cups low-sodium chicken broth
8 ounces penne
8 ounces broccoli florets, cut into 1-inch pieces
2 ounces Parmesan cheese, grated, plus extra for serving

Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium-high heat until just smoking. Add chicken in a single later and cook, without stirring, until beginning to brown, about 1 minute. Stir chicken and continue to cook until nearly cooked through, about 2 minutes. Transfer to a bowl and keep warm.

Add 1 tablespoon oil to now-empty skillet and heat over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened, about 5-7 minutes. Stir in garlic, pepper flakes and oregano and cook until fragrant, 30 seconds. Stir in wine and simmer until nearly evaporated, 1-2 minutes. Stir in water, broth and penne. Increase heat to medium-high and cook at a simmer, stirring often, until penne is nearly tender, about 12 minutes.

Stir in broccoli and cook until penne and broccoli are tender and sauce has thickened, 3-5 minutes. Stir in chicken, along with any accumulated juices and cook until warmed through, about 1 minute. Off heat, stir in Parmesan cheese. Season with salt and pepper to taste. Serve immediately.

I have a confession to make.

When I swapped the recipes and ended up with Ashley's Pasta with Tomato-Blue Cheese Sauce I was worried. I've had my eye on this recipe for a long time but I didn't think SP would like it. I'd run it by him once before and he said, "Blue cheese in tomato sauce? No." I considered making this just for myself but this week was absolutely jam-packed due to the holiday and other commitments, so I bite the bullet and put it on the menu for Sunday dinner.


I knew this wouldn't take long to throw together, so about an hour before we were planning to eat I went looking for the blue cheese crumbles in the fridge. And couldn't find them. I asked SP where they were and he smacked his forehead and said, "Oh shoot, I forgot to go back for them." This started a lengthy conversation about whether blue cheese would go with the tomatoes in the sauce and finally SP decided that I should follow the recipe as it was written and worst case scenario we'd get take out. Off he went to the grocery store for the blue cheese while I got the rest of the ingredients together.


I'm happy to report that not only did this dish come together in the time it took to cook the pasta, we both loved it. SP even mentioned adding more red pepper flakes the next time I make it, implying that there will be a next time!

I decided to make a few modifications, mainly to lighten it up a bit. I subbed half-and-half for the heavy cream and used the reserved tomato juice from the diced tomatoes to thin the sauce. The blue cheese was a 4-ounce container and I started with about 2 ounces, then tasted the sauce. I didn't want the blue cheese to overwhelm the other flavors. That was just the right amount for us, with a few more crumbles added to my plate for the photo. I HIGHLY recommend adding a little and tasting, then adding more if you want it. Remember, you can always add more but you can't take it away. A dash of red pepper flakes added a slight heat to the dish, but you can always add more to suit individual tastes.

I'm so happy this was a success. Even Baby Girl loved her "pasketi" for dinner and ate her whole serving. I usually find myself with leftover blue cheese and this is a simple pantry dish I can throw together anytime. Thank you, Ashley, for getting us to try something new!

Pasta with Tomato-Blue Cheese Sauce
Slightly Modified from the Pioneer Woman, as seen on Cheesecurd in Paradise

1-1/2 pound angel hair or thin spaghetti
2 tablespoons olive oil
4 cloves garlic, minced
1 28-ounce can diced tomatoes, drained, juice reserved
Dash of sugar
Salt and freshly ground black pepper
Crushed red pepper flakes, to taste
1/4 - 3/4 cup crumbled blue cheese, to taste
1 cup half-and-half
Reserved tomato juice, for thinning
4 cups baby spinach

Cook pasta according to package instructions. Drain and set aside.

In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes, sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 minutes, stirring occasionally.

Reduce heat to low. Add half-and-half and stir, then add in crumbled blue cheese, starting with 1/4 cup and tasting the sauce before adding more. Add some of the reserved tomato juice if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.

At the last minute toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately.

One of my good friends, and senior year of college roommate, L, came to visit last week. She's a California girl and was back home visiting her family. I'm so glad we were able to get together while she was in town and even more excited that I got to cook for her. We met our junior year when we both studied abroad in England, so it seemed fitting that I had Pasta Carbonara with Corn on the menu the night she ate with us. As I mentioned waaaaay back in August 2006 when I first started this blog, I discovered carbonara in England (of all places) my junior year abroad with my very dear friend, S. We ate it everywhere we could find it. Making carbonara with L, even this variation with the corn, brought back memories of our time together in England. Man, we had a blast. Hard to believe it's been 11 years already.


Anyway, this luscious carbonara was inspired by this Rachael Ray recipe for Pasta Carbonara with Corn and Chiles. I had great success adding asparagus to my carbonara, so corn seemed like a great idea. I ended up combining my usual method for making carbonara with the flavor profile from Rachael's recipe, omitting the chiles because I didn't want it to be spicy.


This was a real winner that would be even more amazing with fresh Jersey corn straight off the cob. You all know my carbonara obsession is legendary but the addition of the corn was wonderful. I love crunching those kernels under my teeth. This is a great summer version of carbonara, made lighter by the corn and the fresh herbs. Everyone cleaned their plates, including Baby Girl.

Pasta Carbonara with Corn
Inspired by Nigella Lawson and Everyday with Rachael Ray

1 pound spaghetti
1/2 lb bacon, chopped
1 large onion, sliced
2 cups corn
4 cloves garlic, minced
2 tablespoons fresh thyme, chopped
1/2 cup parsley, chopped
1/4 cup vermouth
4 eggs
1 1/2 cups freshly grated Parmesan
1/4 cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg

Put a large pan of water on to boil for the pasta. Cook the pasta according to package directions.

In another large pan that will fit the pasta later, cook the bacon until crispy but not crunchy. Add the onions and cook until softened and starting to caramelize, about 15 minutes. Add the corn and garlic and cook for 5 minutes. Add the thyme and parsley, then pour in the vermouth and let it bubble so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.

In a bowl, beat together the eggs, Parmesan, cream, pepper and nutmeg. When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Add the drained pasta to the bacon and corn mixture, tossing well to coat with the syrupy sauce. Add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper to serve.

I love baked ziti. What's not to love about creamy, cheesy pasta? But as I've said before, we are trying to eat healthier these days. That's easy to do in the summer when fresh vegetables are plentiful. This Baked Ziti with Summer Vegetables was part of the recent Noodle Swap and as soon as I saw it I added it to my weekly menu.

I'll admit, SP was disappointed that (1) this wasn't traditional baked ziti and (2) that it didn't have a tomato-based sauce. Even so, he grudgingly admitted it wasn't half bad. He cracked a joke about how there was no meat in his portion and he'd have to take that up with management, but he cleaned his plate and went back for a small second helping so it couldn't have been too bad.

I, on the other hand, loved this. The bright, fresh veggies made me feel less guilty about eating creamy, cheesy pasta. Unfortunately my yellow squash had gone bad by the time I got around to making this, but the addition of some chopped mushrooms worked well. I opted for canned diced tomatoes instead of fresh because I can't stand loose skin on tomatoes. I also doubled the recipe so we'd have enough for leftovers. Even Baby Girl enjoyed this, although she picked around most of the veggies. Oh well. She loves peas and corn, so that's something. She did take a bite of raw zucchini as I was prepping this, so she'll get there eventually. The pasta, however, she downed by the handful. I added some grated pecorino cheese on top, which added a nice, salty kick.

This is a great way to showcase some of the summer produce that's available right now.

Baked Ziti with Summer Vegetables
Slightly Modified from Cooking Light, as seen on Cooking for Fun

4 ounces uncooked ziti
1 tablespoon olive oil
1 medium yellow squash, chopped
1 medium zucchini, chopped
1 medium onion, chopped
4 large mushrooms, chopped
1 can diced tomatoes, drained
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray
1/2 chopped grated Pecorino cheese

Cook pasta according to package directions; drain. Preheat oven to 400°.

Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, onion and mushrooms; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.

Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella and pecorino.

Bake at 400° for 15 minutes or until bubbly and browned.

You all know my weakness for pasta and cream sauces, right? So I don't need to go over again how much I love any and all types of pasta or how cream sauces make me swoon? Good. I don't want to bore you.

As you also know, we are trying to eat healthier these days. Pasta and cream sauces don't normally fit into that kind of lifestyle, but I have to practice moderation in some things because I can't completely give up the things I love. Enter this insanely good recipe for Lighter Creamy Garlic Pasta. As Stephanie points out, the original recipe is full of heavy, fatty (delicious) ingredients. The good news is she was able to lighten it up substantially without sacrificing flavor. That makes me very, very happy. I want to be a healthier cook but I admit to knowing nothing about transforming unhealthy recipes. So a big thank you to Stephanie for doing the heavy lifting for me.


I served this pasta as a side dish, another attempt at enjoying the things we love in moderation - turn pasta into a side dish instead of an entree. Of course I served it with steak (not so healthy), but tried to redeem myself with grilled asparagus. We both loved it and I snuck an extra fork-ful before packing the leftovers away. The next day I turned the leftovers into a delicious pasta dish by cutting the steak and asparagus into bite-size pieces and tossing it with the pasta and a little water to thin out the sauce again (don't you hate how creamy sauces clump up once refrigerated?) It was insanely good, dare I say better than the original meal.

My only modification was to add fresh herbs instead of dried. I always have parsley in the fridge and I'm growing basil in my garden. Both added a wonderful burst of freshness to the dish. This couldn't have been simpler to make since you're cooking everything in one pan. Baby Girl tried a bite of mine at dinner and then enjoyed her portion the following night (she's a carbaholic, you know).

Lighter Creamy Garlic Pasta
Stephanie Cooks

1 teaspoon olive oil
4 cloves garlic, minced
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth
3/4 cup milk
1/2 pound angel hair
1 cup freshly grated pecorino romano or parmesan
1 tablespoon minced parsley
1 tablespoon minced basil

Heat the oil, garlic, and butter in a large, deep skillet. Stir frequently. After 1-2 minutes add the salt, pepper, chicken broth, and milk. Bring the broth to a boil. Add the angel hair and allow it to cook according to packaging directions. Off heat, add the cheese, parsley and basil, stirring well. Serve immediately.

A few months ago I was running out of ideas for the recipe swaps, so I turned to the ladies who take part in the swaps for ideas. One of my favorite suggestions was noodles, the idea being it could be a recipe from any cuisine as long as it contained noodles. I couldn't wait to see what the ladies came up with.

Chrissy loves pasta and these Pesto Chicken Stuffed Shells were a home run in her house:


Heather enjoyed her Linguini with Tex-Mex Pepper Cream Sauce, a nice change of pace from the usual pasta sauces:


Nicole was concerned that her Spicy Sesame-Soy Rice Noodles with Tofu and Edamame would be bland, but it was flavorful and healthy to boot:


Kate had a trip down memory lane with her Lazy Lasagna Bake:


Nichole isn't a fan of Tuna Noodle Casserole, but her husband was more than happy to eat all the leftovers:


Dawn had her recipe for Bacon Ranch Pasta with Spinach and Tomatoes bookmarked to make for awhile so she was happy to have a chance to try this delicious dish:


Kristina loves meat so she was a little concerned with her veggie-heavy Baked Ziti with Summer Vegetables, but it turned out to be delicious:


Jey doesn't eat a lot of pasta at home so her Sesame Noodle Salad was a special, and delicious, treat:


Carrie was initially hesitant to try her Spicy Thai Noodles because her family doesn't like spicy food, but then she realized she could control the level of spice and ended up really liking these:


Mary Ellen thought the flavor was a little flat in her Cajun Mac n Cheese:


Jaida loved the flavors in her Chicken Pesto Pasta Salad, especially the Craisins:


My recipe for Spicy Thai Noodles is a great canvas for any veggies you need to use up:


Nicole had my recipe for Cold Sesame Noodles and really enjoyed the creamy, peanut butter flavor:


Christina loved her Cajun Chicken Pasta, a fast, easy and delicious recipe that was healthy as well:


Ashley's husband can't eat mushrooms but she just left them on the side when she made her Stuffed Mushroom Pasta:

The theme for this recipe swap is Noodles. The recipe could be any cuisine as long as it included noodles. I was excited when I got Nichole's recipe for Spicy Thai Noodles. I'm trying to incorporate more veggies into my diet and these noodles are the perfect canvas for any veggies you need to use up.

I planned this meal for when SP was going to be out, since it doesn't include meat and I didn't want to add any, so I cut it in half. It made two perfect portions, but I did think the lack of meat made it less filling. Some egg rolls or wontons would go great with these noodles.


I added sliced onion to the veggies and subbed Sriracha for the red pepper flakes since I thought the garlic in the sauce would go well. I also realized as I was getting ready to cook that I didn't have any peanuts in the house. We think Baby Girl might have a peanut allergy so even though I keep peanut butter on hand I don't buy peanuts. The crunch and flavor would go really well, so don't leave them out.

Spicy Thai Noodles
Slightly Modified from The Cookaholic Wife

1 tablespoon sesame oil
4 tablespoons vegetable oil
1 lb. mushrooms, sliced
10-12 asparagus spears, stems removed
1/2 cup matchstick carrots
1/2 onion, sliced
1/4 cup peanuts
1/2 lb thin spaghetti
1/2 cup honey
1/2 cup soy sauce
1/2-1 teaspoon Sriracha
1 tablespoon toasted sesame seeds
Green onions, for garnish

Heat the sesame oil and vegetable oil in a large skillet over medium heat. Add the mushrooms, asparagus, carrots, onions and peanuts. Cook for 10-12 minutes or until vegetables are soft.

Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions. Drain and set aside.

In a large bowl, whisk together the honey and soy sauce then add the Sriracha.

When the noodles are done, add them to the bowl with the honey and soy sauce and toss to coat. Add the vegetables to the bowl and toss to coat. Serve in bowls garnished with toasted sesame seeds and green onions.

You all know how much I love pasta and cream sauces. But those two things don't always fit into my plan to eat healthier and lose weight. Thankfully Jessica's recipe for Penne with Chicken and Vegetables in Roasted Garlic Cream Sauce combines healthy vegetables with a cream sauce made with milk instead of heavy cream. And it's delicious to boot.


I roasted the chicken and garlic in the morning and the house smelled fantastic. I couldn't wait for dinner. If you're able to prep all the vegetables in advance, as well as roast the chicken and garlic, this takes next to no time to cook. I made the sauce while the pasta cooked and then tossed it all together when SP got home. Baby Girl did eat one piece of chicken but the kid is such a carbaholic that the pasta was her main focus.

Penne with Chicken and Vegetables in a Roasted Garlic Cream Sauce
Very Slightly Modified from Sunny Side Up in San Diego

1 head of garlic - roasted with salt, pepper, and olive oil
1 tablespoon butter
1 tablespoon olive oil
1 small-medium zucchini, chopped
1 red bell pepper, chopped
1/2 onion, chopped
4-5 button mushrooms, chopped
Salt and pepper, to taste
1 1/2 cups milk
1 tablespoon corn starch
1/2 cup shredded Parmigiano Reggiano, plus more for topping
1-2 chicken breasts (depending on how much chicken per serving you want), roasted and sliced
12 oz. penne pasta
Fresh chopped basil for garnishing

Preheat oven to 375. Cut the top off of a head of garlic to expose the tops of cloves. Place on a sheet of aluminum foil, sprinkle with salt and pepper, and drizzle with olive oil. Loosely wrap the aluminum foil around the garlic, pinching the seams to seal. Roast for 45 minutes to an hour, or until the cloves are tender and start to turn golden brown. Allow to cool, then squeeze the roasted garlic out of the cloves and mash with a fork.

While the garlic is roasting, drizzle the chicken breast with olive oil, sprinkle with salt and pepper, cover loosely with aluminum foil, and add to the oven with the garlic. Roast for about 30 minutes until cooked through. Allow the chicken to rest, covered with aluminum foil, until you're ready to serve, then cut into slices.

Bring a pot of water to a boil. Cook penne until al dente then drain, reserving 1/2 cup of the cooking water.

While the pasta is cooking, whisk together the milk and corn starch in a glass measuring cup, set aside. In a large skillet over medium-high heat, heat the olive oil and butter. Add the onion, zucchini, bell pepper, and mushrooms. Cook for 8-10 minutes, stirring often, or until the vegetables soften and the onions are translucent. Season with a little salt and pepper. Add the roasted garlic to the skillet and mix into the vegetables.

Create a well in the skillet by pushing the vegetables to the edges, slowly stream in the milk/cornstarch mixture, whisking constantly. Work the vegetables into the sauce with the whisk then reduce the heat to low and simmer for 3-5 minutes. Stir in the Parmesan, then cook for another 3-5 minutes, or until the sauce begins to thicken and coat the back of the spoon. Taste and season with additional salt and pepper if necessary. Add the cooked pasta to the skillet and stir to coat. If the sauce seems too thick, add the reserved cooking liquid a tablespoon at time until you get the desired consistency.

Top each portion with the sliced chicken, extra Parmesan, and fresh chopped basil.

My friend Heather, the one who brought you Shrimp Tacos with Jalapeno-Ranch Sauce, is at it again. Her husband asked her to recreate a pasta dish called Billy's Favorite from Vito's on 42nd, a restaurant he loved growing up. I've never been to Iowa, let alone this restaurant, but if Heather recommends it I make it. I mean really, just read this description - Pine nuts, fresh spinach & garlic, cooked in a light Gorgonzola cheese cream sauce with marinated tomatoes on fussili pasta with grilled chicken. YUM!!!


The smell of the tomatoes marinating all day drove me crazy. I couldn't wait to eat dinner and I may or may not have been sneaking bites of pasta from the skillet as I waited for SP to get home from work. I loved the tang of the balsamic and the tomatoes and spinach cut the richness of the cream sauce.

A word of warning - this dish produces quite a few dishes, but it's definitely worth it. I cooked the chicken in a skillet instead of on the grill to save time (we use charcoal and it takes awhile to get it ready). The Gorgonzola was a tad overpowering for my tastes, so next time I'll use a little less of it. SP loved it so it's definitely a matter of personal preference. Taste the sauce and adjust as needed. I think this would also be delicious with Ranch flavoring, similar to the Ranch Pasta with Bacon, Spinach and Tomatoes.

Thanks for another winner, Heather!

Billy's Favorite Pasta
From Heather, based on Vito's on 42nd

1 lb fussili pasta
1 tablespoon balsamic vinegar
1 tablespoon olive oil
6 cloves garlic, minced and divided
salt and pepper
3 tomatoes, diced
1 stick of butter
1 pint heavy cream
4-8 ounces Gorgonzola cheese, to taste
2 chicken breasts
1/3 cup pine nuts, toasted
1 bag baby spinach

Cook pasta according to package directions. Drain and set aside.

Combine vinegar, oil, 1 tablespoon minced garlic, salt and pepper in a medium bowl. Add tomatoes and toss to coat. Marinate at least 30 minutes.

In a small saucepan, melt the butter over medium heat. Add the cream and bring to a simmer. Off heat, add the Gorgonzola cheese and stir to melt.

Marinate the chicken in salt, pepper and 1 tablespoon minced garlic, and then grill. Once the chicken is cooked, allow it to rest and then cut into slices on a bias.

In a sauté pan over medium heat, add some oil and the rest of the minced garlic. Cook until fragrant then added in the marinated tomatoes, pine nuts and spinach. Allow the spinach to wilt, and then add in the Gorgonzola sauce, pasta and the sliced chicken. Serve immediately.

I love shrimp and I love pasta, so as soon as I saw Josie post this recipe for Lemon-Garlic Linguine with Mascarpone and Shrimp I knew I had to make it. I had it on the menu for a recent Friday but it got bumped because I'd had a hellish week and needed to get out of the house. I finally made it for Sunday dinner and boy, was it good.

The original recipe calls for cooking the shrimp in the pan but SP wanted to grill and I figured the added flavor would be great. Unfortunately the shrimp aren't on the grill long enough to get any of that delicious charcoal flavor, so it was an unnecessary step. I doubled the recipe so we'd have leftovers (plus I splurged and bought the real-deal mascarpone and it came in an 8-oz container). I should have taken my own advice and left out the red pepper flakes, but I was just blindly following the recipe and forgot to omit them, so this was spicy when all I wanted was creamy goodness. That didn't stop me from inhaling my portion.


I'm still trying to get Baby Girl to try shrimp. I know she'd love them but so far all I've gotten her to do is stick a piece in her mouth and then spit it out. We're working on it.

Lemon-Garlic Linguine with Mascarpone and Shrimp
Pink Parsley

Kosher salt
8 oz dried linguine
1 1/2 teaspoon lemon zest
Juice of 1 lemon
1 lb shrimp, peeled and deveined
Freshly ground black pepper
2 tablespoons butter
3 garlic cloves, thinly sliced
1 shallot, thinly sliced into rings
1/8 to 1/4 teaspoon crushed red pepper flakes
1/4 cup dry white wine
1/2 cup mascarpone cheese
2 tablespoons minced fresh chives
Lemon slices, for serving

Bring a large pot of well-salted water to boil. Add the linguine and cook until just al dente, 7 to 8 minutes. Drain, reserving 1/2 cup of the pasta water.

Meanwhile, pat the shrimp dry and toss with half the lemon zest, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.

In a large skillet set over medium-high heat, melt the butter until the foaming subsides. Add the shallot, garlic, and red pepper flakes and cook, stirring continuously, until the garlic is just turning brown, about 1 minute. Add the shrimp and cook about 90 seconds on one side. Turn the shrimp, reduce the heat to medium, and add the white wine and half the lemon juice.

Bring to a boil and cook about 1 minute. Add the mascarpone, reserved pasta water, and linguine, and toss to coat. Cook an addtional 1-2 minutes, or until the pasta is well coated and the sauce has thickened. Mix in the remaining lemon zest and juice, and the chives. Season with additional salt and pepper if necessary, and serve immediately with lemon slices.

One of the only magazines I continue to subscribe to is Cook's Country. I love their recipes but the real reason is they don't make their content available on their website. That irks me quite a bit, but it's a good move on their part since it forces folks to buy their magazine. SP was looking through the most recent issue and came across this one for Weeknight Spaghetti and Meatballs. He's a big spaghetti and meatballs fan but he also thought it would be great because it's a one-pot meal. Score!


This couldn't have been easier to make. SP wished there had been more spaghetti and less meatballs, so I need to figure out how to make that work next time. I felt like the meatballs needed more seasoning than just the garlic, so I added salt, pepper and Italian seasoning. I had the meatballs rolled in about 10 minutes and put them in the fridge to stay cold until I was ready to cook. I think that was a good step because the meatballs held together perfectly while cooking, so I modified the recipe below.


Baby Girl absolutely loved this dish. She had thirds of the spaghetti (don't you love that toddlers call spaghetti "pasketti?") and we already know how much she loves meatballs and these were no exception. She was covered from head to toe in red sauce, which made for some adorable pictures.

I'll be making this often, especially in the fall and winter.

Weeknight Spaghetti and Meatballs
Slightly Modified from Cook's Country

1 pound meatloaf mix (ground beef, pork and veal)
1/3 cup panko
1 large egg, lightly beaten
5 garlic cloves, minced
1 teaspoon dried Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil, divided
1 (28-oz) can crushed tomatoes
2 cups water
8 ounces spaghetti, broken in half
1/4 cup fresh basil, chopped
Grated cheese for serving

Combine meat, panko, egg, half the garlic, Italian seasoning and some salt and pepper in a bowl and knead gently until combined. Form meat into 48 meatballs, about 1-inch around. Refrigerate for 20 minutes to firm up the meat.

Heat oil in a large, 12-inch non-stick skillet with high sides over medium heat until just smoking. Cook meatballs until well browned all over, about 5 minutes. Transfer meatballs to a paper towel-lined plate. Drain fat from the skillet.

Add 1 tablespoon oil to the now-empty skillet over medium-high heat. Add the remaining garlic and cook until fragrant, about 30 seconds. Add tomatoes, water, pasta, salt and pepper and bring to a boil. Cover, reduce heat to medium-low and cook, stirring often, until pasta begins to soften, about 7 minutes.

Return meatballs to the skillet and simmer, covered, until meatballs are cooked through and pasta is al dente, about 5 minutes. Off heat, stir in basil. Serve with grated cheese.

I love pasta. It's such a versatile ingredient, a blank slate for which there are endless possibilities. I know many others share my love so I figured we would revisit pasta as the theme for this recipe swap. It was another large turnout, which just goes to show you that people love pasta and can't get enough of it.

These are some seriously yummy-sounding pasta dishes. I dare you to scroll through this roundup and not find at least one dish you want to make.

Ally's Penne with Arugula in a Tomato Cream Sauce was a big hit at her house:


The Cooking Nurse was able to sneak eggplant past her husband with her Sicilian Eggplant Sauce:


The Cookaholic Wife was a little hesitant about the poached egg in her Pasta with Poached Eggs and Peas, but she enjoyed the sauce:


Jenna loved how well the balsamic vinegar married with the cream in her Chicken with a Balsamic, Mushroom Cream Sauce:


Dawn stepped in to help when one of the other swappers was unable to make her recipe for Tortellini with Creamy Tomato Sauce:


Melissa loves pasta and really enjoyed her Alfredo Stuffed Shells with Chicken & Artichokes, even if she had a mishap with making it ahead of time:


Heather lucked out and got a recipe for Crock-Pot Macaroni and Cheese that she had bookmarked to make:


Nicole enjoyed her recipe for Creamy Chicken and Artichoke Pasta and it came in at under $2 per serving:


Paige, a newcomer to the swap who also happens to be a friend of mine from high school, made Salmon Pesto Pasta:


Ammie had my recipe for Fettucine Carbonara with Bleu Cheese, Asparagus and Artichokes, which is rich and delicious:


Jaida isn't a fan of peppers and onions so she left those out of her Sausage Cacciatore, which was still delicious:


Carrie is another pasta lover and her Penne with Pistou really hit the spot:


Coleen loves non-red sauce versions of pasta dishes so she enjoyed the cheesy, fatty goodness of her White Cheese Chicken Lasagna:


Jey doesn't eat much pasta and loved how different her Spinach Artichoke Lasagna Rolls were from the ordinary recipes she's seen:


Lishie had fun making her Homemade Mushroom, Arugula, & Ricotta Ravioli with Garlic Basil Olive Oil:


Leanne loved the flavor combination in her Orecchiette with Roasted Tomatoes,Garlic and Spinach:


Nicole's Basil Shrimp with Feta and Orzo was a perfect light and simple dish:


My Pasta with Salsa Cruda was a wonderful taste of summer in a bowl:


Ashley loved the flavors in her Italian Baked Pastina with Grilled Chicken:


Melissa's Lemon Parsley Linguine was simple and light, the perfect side dish for a variety of proteins:


Christina, a newcomer to the swaps, was thrilled with her Mexican Stuffed Shells, a dish her whole family loved:


Kristina thought her Gnocchi Mac N Cheese was simply awesome: