World of Pastabilities http://www.worldofpastabilities.com Delicious pasta recipes and fun pasta ideas Thu, 16 Apr 2015 17:36:16 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 Miso Broth Bowl with Whole Wheat Noodles http://www.worldofpastabilities.com/miso-broth-bowl-with-whole-wheat-noodles/ http://www.worldofpastabilities.com/miso-broth-bowl-with-whole-wheat-noodles/#respond Thu, 16 Apr 2015 17:36:16 +0000 http://www.worldofpastabilities.com/?p=1038 I love watching food trends emerge! Seeing them first in their infancy and then later take off in more of a mass market environment. This is one of the perks of running a food manufacturing company like The Pasta Shoppe where we have the opportunity to exhibit at the International Fancy Food Show twice a... 

Read More »

The post Miso Broth Bowl with Whole Wheat Noodles appeared first on World of Pastabilities.

]]>
Miso Broth Bowl with Whole Wheat Noodles | WorldofPastabilities.com

I love watching food trends emerge! Seeing them first in their infancy and then later take off in more of a mass market environment. This is one of the perks of running a food manufacturing company like The Pasta Shoppe where we have the opportunity to exhibit at the International Fancy Food Show twice a year. We get to walk the aisles and see for ourselves the newest and most creative flavors, packaging, and categories of foods. Sometimes it’s a year or more before they hit retail shelves or show up on menus.

Don’t you love that it’s called “Fancy”?! I’m not sure any entrepreneur who has exerted as much blood, sweat, and tears over many years perfecting their recipe, packaging, and sales pitch, aka. “What makes my product differentiated and valuable” actually feels that “fancy”?! :)

Miso Broth Bowl with Whole Wheat Noodles | WorldofPastabilities.com

But once you make it to this international stage, you have earned the right to feel and act “fancy” or any other way that makes you feel good.  Soooo back to trending foods…have you seen all the broth bowls? Broth bowls are the modern day “ramen noodles” dressed up. I love this trend!  There are restaurants popping up focusing only on this popular and totally satisfying healthy trend. And I’m feeling quite trendy today with my kinda copycat Miso Broth Bowl with Whole Wheat Noodles.

Miso Broth Bowl with Whole Wheat Noodles | WorldofPastabilities.com
First of all, I grew up with lots of Asian food and pretty much ate my way through college on ramen noodles. I mean – who didn’t? 4 for $1.00 and usually the best deal on the grocery shelf. Now way back then I wouldn’t have added anything to my noodle bowl…but now? Watch out!  You can do anything with a broth bowl and noodles!

My inspiration came from a recent road trip where I saw a large eye-catching billboard advertising the “Panera Broth Bowls” and wow, did it catch my attention. The combination of colors, textures, and noodles had me immediately. Now, I had re-create it for myself.

Miso Broth Bowl with Whole Wheat Noodles | WorldofPastabilities.com

 

And the best news is?  “Bowls” are simple.
*Make broth. (Instant is OK!)
*Add noodles.
*Surround with bright, fresh, colorful, veggies and meat (optional).
*Season as desire and slurp away!!

Miso Broth Bowl with Whole Wheat Noodles | WorldofPastabilities.com

“Really?” You are asking. “That’s it?”  Yes! Yes!  Read the recipe below and see what I mean!  I hope this inspires you to create your own versions of one of our trending foods – broth bowls.  And if you do, please come back to share!  If you are interested in learning more about our Whole Wheat Angel Hair Noodles, you can check them out here, and for more Asian inspired dishes, try our Thai Chicken Pasta and our Sweet and Spicy Sesame Noodles!

Miso Broth Bowl with Whole Wheat Noodles
 
Prep time
Cook time
Total time
 
A trendy broth bowl recipe combines colors, flavors, and delicious textures! The proportions are flexible so make it as you like it! Everyone can create their own special combo!
Author:
Serves: 4
Ingredients
  • 6 packets of Instant Miso Soup packets (I used Kikkoman brand, Instant Tofu Miso Soup, which came in a 3 pack. Feel free to use any variety!)
  • 8 ounces Whole Wheat Angel Hair Pasta, or other noodle
  • 2 cups pulled rotisserie chicken (another short cut) (optional)
  • 1 cup shredded savoy cabbage
  • 1 cup shredded red cabbage
  • 1 cup julienned carrots (pre-shredded works great)
  • 1 packed cup of baby spinach leaves
  • 1 cup sliced fresh mushrooms
  • ½ cup sliced green onions
  • Tabasco, Sriracha, or other hot sauce (optional)
Instructions
  1. Cook pasta as directed on package. Drain and set aside.
  2. Prepare miso soup as directed on package. I brought 4½ cups of water to a boil, and then added the miso packets.
  3. Divide miso soup into 4 large bowls.
  4. Add desired amount of pasta to each bowl.
  5. Surround and top the noodles with chicken and each of the colorful vegetables. Makes a beautiful presentation.
  6. Serve bowls to guests along with chopsticks and hot sauce.
  7. Guests can stir and combine toppings into broth and add hot sauce as desired!
Notes
Alternate way to serve is to add desired amount of pasta to 4 bowls.
Combine all veggies with miso soup in large pot.
Ladle veggie soup mix on top of pasta.
Serve!

Also if you want your soup to be "brothier" just use more packets of prepared miso soup!

 

The post Miso Broth Bowl with Whole Wheat Noodles appeared first on World of Pastabilities.

]]>
http://www.worldofpastabilities.com/miso-broth-bowl-with-whole-wheat-noodles/feed/ 0
Thai Chicken Pasta http://www.worldofpastabilities.com/thai-chicken-pasta/ http://www.worldofpastabilities.com/thai-chicken-pasta/#comments Wed, 08 Apr 2015 16:23:39 +0000 http://www.worldofpastabilities.com/?p=1020 The colors of spring are popping all around!  Every day the trees are greening up just a bit more and the flower buds are showing signs of colorful blossoms.  There is nothing like seeing your first group of bright yellow daffodils or red tulips welcoming in the new season – Spring is finally here and... 

Read More »

The post Thai Chicken Pasta appeared first on World of Pastabilities.

]]>
Thai Chicken Pasta | WorldofPastabilities.com

The colors of spring are popping all around!  Every day the trees are greening up just a bit more and the flower buds are showing signs of colorful blossoms.  There is nothing like seeing your first group of bright yellow daffodils or red tulips welcoming in the new season – Spring is finally here and I’m thrilled!

Color, color, color!  I’ve forgotten how much I’ve missed it!  We’ve all experienced a long, cold, gray winter.  OK, maybe not as bad here in Nashville as you friends up North, but we can all agree that it is time for more sunshine and longer stretches of daylight.  Not only do I want to see more color in my yard but also on my plate!  Salads, sides, or colorful fruit – bring it on. Thai Chicken Pasta is the perfect answer for bright colors and zesty flavors.

Thai Chicken Pasta | WorldofPastabilities.com

I served this to my family for dinner over Spring Break and received rave reviews.   It was one of those nights when the March Madness basketball games on TV were endless and no one wanted to leave the house.  We needed something for dinner that was substantial yet easy to make.  Of course, rotisserie chicken always comes in handy when you are looking for some short cuts.  Red and yellow peppers add just the right amount of crunch and color.  And when sautéed with a fabulous peanut sauce, the kids don’t complain a bit!

Thai Chicken Pasta | WorldofPastabilities.com

The quick peanut sauce can come in handy too on another night.  It is really just a few simple ingredients and can be made in a jiffy.  I’m going to use it again as a dipping sauce with grilled chicken skewers or grilled pork tenderloin.  Experiment with different salsas too.  And have fun with the pasta shapes!  With baseball season here, I thought I’d show off our Baseball Pasta – cute gloves, balls, and bats.  But any short shape can be substituted!  And if this gets your Asian taste buds going…try our Creamy Oriental Pasta Salad.

Thai Chicken Pasta | WorldofPastabilities.com

The chopped fresh cilantro and chopped peanuts are critical to the overall impact and flavor of this dish – so make sure you have enough!  Happy Spring and Happy Cooking!

If you want to browse some alternative fun pasta shapes to add to your pantry, look at our selection here.  And if you have any fundraising needs for your school or group, check out Fun Pasta Fundraising.  We’d love to help!

Thai Chicken Pasta
 
Prep time
Cook time
Total time
 
An easy weeknight dish! Full of flavor and colorful too...
Author:
Serves: 4
Ingredients
  • 14-16 oz. bag of Pasta (I used a short shape, Baseball Pasta, but you can substitute either short or long pasta like fettuccine)
  • 1 cup salsa (use your favorite style; I used Pace Picante medium)
  • ¼ cup creamy or chunky peanut butter
  • 2 T. orange juice
  • 2 T. honey
  • 1 t. soy sauce
  • 12 oz. boneless chicken (I used shredded Rotisserie chicken, but you can substitute pre-cooked chicken strips, or cut and cut chicken breasts and cut into strips)
  • 1 T. vegetable oil
  • ½ red pepper, julienned
  • ½ yellow pepper , julienned
  • ¼ cup chopped cilantro
  • ¼ cup chopped roasted peanuts
Instructions
  1. For the sauce, combine the salsa, peanut butter, orange juice, honey, and soy sauce, in a microwave safe bowl. Cover and microwave on high for 1 minute. Stir and set aside.
  2. Cook pasta according to package directions.
  3. In the meantime, in a large skillet, saute peppers in oil until tender crisp, approx. 2-3 minutes. Add chicken and warm.
  4. Drain pasta and save ¼ cup cooking liquid. (may or may not need)
  5. Add pasta and sauce to chicken/pepper mixture and toss to combine. If sauce and mixture is too thick,add 1 T. of pasta water to skillet as needed and toss.
  6. Serve pasta on plates topped with chopped cilantro and peanuts!
  7. Enjoy!

 

The post Thai Chicken Pasta appeared first on World of Pastabilities.

]]>
http://www.worldofpastabilities.com/thai-chicken-pasta/feed/ 5
Simple Pesto White Wine Sauce with Bay Scallops http://www.worldofpastabilities.com/simple-pesto-white-wine-sauce-with-bay-scallops/ http://www.worldofpastabilities.com/simple-pesto-white-wine-sauce-with-bay-scallops/#comments Fri, 03 Apr 2015 19:22:25 +0000 http://www.worldofpastabilities.com/?p=1002 Yeeesssss!  Yippee! I’m literally hopping around the kitchen. (note the Easter Bunny reference :))  I can’t tell you how happy I am to share this Simple Pesto White Wine Sauce with Bay Scallops.  Please don’t pass-over it.  (OK…Enough!)  It would, though, make a fun side dish sometime this week. What is better than a combination of garlic,... 

Read More »

The post Simple Pesto White Wine Sauce with Bay Scallops appeared first on World of Pastabilities.

]]>
Simple Pesto White Wine Sauce | WorldofPastabilities.comYeeesssss!  Yippee! I’m literally hopping around the kitchen. (note the Easter Bunny reference :))  I can’t tell you how happy I am to share this Simple Pesto White Wine Sauce with Bay Scallops.  Please don’t pass-over it.  (OK…Enough!)  It would, though, make a fun side dish sometime this week.

What is better than a combination of garlic, white wine, pesto, and butter?  Absolutely NOTHING!  And you know I “love me some” shellfish.  (grammatically incorrect but still the truth).  If you need proof of that, you can check out these mussel, clam, or shrimp recipes.  Do I have a shellfish disorder?!  If so, I’m OK with it.  And because we headed to South Florida for Spring Break a couple of weeks ago, I had to go there!

Simple Pesto White Wine Sauce | WorldofPastabilities.com

The fact that this recipe is super easy guarantees it will become a regular “back pocket” recipe in your kitchen repertoire.  I love having a couple go-to, easy to throw together at the last minute recipes that I know EVERYONE will love.  And if there is someone who doesn’t…it’s honestly their problem.  :)

And this recipe in particular is setting a high bar because of the many possibilities with added ingredients and combinations.  In fact, I’d almost call it a “classic”, a good “basic”…I know it’s not one of the 5 Mother Sauces that are the basis for all classical gourmet sauces, but maybe we could begin petitioning for #6?!

Simple Pesto White Wine Sauce | WorldofPastabilities.com

The simple sauce works with long or short pasta shapes.  I really like the combination with short shapes (especially Bunnies this time of year) because the bay scallops are small and similar shape to the pasta pieces.  They are tender and bite-sized.  I just love the ease of eating this dish with a fork, but the unfortunate risk is that you may eat this too fast, and therefore, eat too much.  What problems we foodies have!

Simple Pesto White Wine Sauce | WorldofPastabilities.com

The real surprise short cut ingredient is the jarred Basil Pesto.  My favorite is the Kirkland brand from Costco.  Pesto can enhance everything from sandwiches, pizzas, tomato sauces, cheese plates, and all kinds of appetizers.  And in this sauce, the pesto is no exception!  I’d love to know 1) if you love this sauce as much as I do, and 2) what did you do to enhance this recipe?!  Have a fun and Happy Easter!

If you want to browse all the cute shapes that can be made with this recipe, go here.  And if you have any fundraising needs, we have a fun effective program for you!

 

Quick Pesto Wine Sauce with Bay Scallops
 
Prep time
Cook time
Total time
 
Srumptious pesto wine sauce - put almost anything on it and its a hit!! It will become a family favorite.
Author:
Serves: 6
Ingredients
  • 14-16 oz. bag of Pasta (I used Bunny Hop, but any short or long shape can be substituted)
  • ½ cup butter
  • ½ t. garlic powder
  • 2 cloves minced garlic
  • ½ t. dried oregano
  • ¼ t. black pepper
  • 2 lbs. bay scallops
  • ½ cup white wine
  • ⅔ cup jarred basil pesto ( I used the Kirkland brand from Costco - it's great)
  • Chopped tomatoes for garnish
Instructions
  1. Cook pasta according to package. Drain, but do not rinse.
  2. While pasta is cooking, in a large skillet over medium heat, melt butter and add garlic powder, oregano, and pepper.
  3. Add minced garlic, bay scallops and white wine and cook for 5-6 minutes until scallops are opaque (do not overcook!)
  4. Reduce heat to low and add jarred pesto. Stir and heat through.
  5. Add drained pasta to skillet and toss.
  6. Top with fresh chopped basil and/or chopped tomato.
  7. Serve and enjoy!

 

The post Simple Pesto White Wine Sauce with Bay Scallops appeared first on World of Pastabilities.

]]>
http://www.worldofpastabilities.com/simple-pesto-white-wine-sauce-with-bay-scallops/feed/ 1
Squid Ink Pasta with Shrimp and Tomatoes http://www.worldofpastabilities.com/squid-ink-pasta-with-shrimp-and-tomatoes/ http://www.worldofpastabilities.com/squid-ink-pasta-with-shrimp-and-tomatoes/#comments Tue, 31 Mar 2015 15:13:45 +0000 http://www.worldofpastabilities.com/?p=968   I’m back! My blog had some technical difficulties in the last two weeks… and now I’m up and running and happy to now be sharing this great recipe! Bon Appetit! It’s that happy phrase you hear right before taking a sumptuous bite.  It often infers celebrating with friends after many hours of planning, careful... 

Read More »

The post Squid Ink Pasta with Shrimp and Tomatoes appeared first on World of Pastabilities.

]]>
Squid Ink Pasta with Shrimp and Tomatoes | WorldofPastabilities.com

 

I’m back! My blog had some technical difficulties in the last two weeks… and now I’m up and running and happy to now be sharing this great recipe!

Bon Appetit! It’s that happy phrase you hear right before taking a sumptuous bite.  It often infers celebrating with friends after many hours of planning, careful prepping of food and fluffing of the house.  There are usually hands in the air with the sweet sound of clinking glasses. But in this case it was my voice yelling “Bon Appetit!” when opening the mailbox to find the March edition of one of my favorite food magazines, Bon Appetit.

Squid Ink Pasta with Shrimp and Tomatoes | WorldofPastabilities.com

Especially when I saw the cover and title, “The New Rules of Pasta”.  Yes, I did my happy dance.  Thankfully no one was around.  The article highlights some of today’s unique ingredients and how they are changing the traditional and expected tastes of pasta dishes.  These ingredients can range from hearty greens, unusual wheat, chopped fresh nuts, to Asian spices and condiments.

Squid Ink Pasta with Shrimp and Tomatoes | WorldofPastabilities.com

When the author mentions that one of his latest pasta meals was enjoyed at one of our local restaurants, Rolf and Daughters, I knew then that I had to try and recreate the gorgeous cover of Squid Ink Pasta with Shrimp and Tomatoes.  Chef Philip Krajeck, who has been garnering national attention for years, is referred to as a “modern pasta savant”.  Woohoo!  Right here in Nashville!  Plus I’ve had a package of Squid Ink Pasta in my pantry just waiting for this opportunity.  “The World is Full of Pastabilities®!” my friends!  But you already knew that. :)

Squid Ink Pasta with Shrimp and Tomatoes | WorldofPastabilities.com

Forget regular spaghetti for a second and imagine a plate of beautiful pasta made with “ancient grains” like Kamut, Matt or Farro.  My favorite producer of these incredibly delicious, high quality pasta is Felicetti, located in the mountains of the Dolomites in Italy.  This family run business approaches the making of Monograno Felicetti pasta like artists, carefully and deliberately.  Ricardo Felicetti is laser focused on the purest quality ingredients as well as environmentally sound production.  He is a passionate pasta producer who we are happy to say is also a friend.  When you experience the taste, you’ll understand what I am talking about!  You can read all about it here.

Squid Ink Pasta with Shrimp and Tomatoes | WorldofPastabilities.com

 

OK – back to my Squid Ink Pasta with Shrimp and Tomatoes.  The cover photo shows the exotic flavor and color of Squid Ink Pasta.  Squid ink (commonly from Cuttlefish) gives the pasta a slightly salty and rich flavor.  It is not commonly or easily manufactured due to the messy stains the ink can produce.  So I buy it in specialty stores when I see it, and keep it for a seafood inspired dish.  If you missed our other inspired shrimp dish, be sure check out our Shrimp, Avocado, and Spinach Pasta with Mango Vinaigrette.

Bon Appetit Magazine’s recipe calls for a specialty ingredient called “nduja”.  This is a spreadable salami of sorts that adds depth and flavor to many recipes and even can be used on sandwiches.  Of course I had no nduja on hand, and was too eager to wait to order some.  So I substituted their recommendation of additional olive oil and red pepper flakes, knowing that it wasn’t quite equal.  In fact, the dish was delicious, but it did lack some depth.  Next time, in lieu of nduja, I’m adding finely chopped salami to add some punch.

Squid Ink Pasta with Shrimp and Tomatoes | WorldofPastabilities.com

Pasta lovers, it is time to explore and expand your everyday pasta palates with this Squid Ink Pasta with Shrimp and Tomatoes.  Let’s continue to introduce new ingredients and flavors as we create and celebrate one of our favorite foods – pasta!  Bon Appetit!

4.6 from 9 reviews
Squid Ink Pasta with Shrimp and Tomatoes
 
Prep time
Cook time
Total time
 
A lusciously rich squid ink pasta dinner! The shrimp, tomatoes, and red pepper add layers of flavor...a seafood lovers paradise! Recipe from Bon Appetit Magazine March 2015
Author:
Serves: 4
Ingredients
  • 12 ounces Squid Ink linguine or other squid ink long shape
  • 1 pound shell on shrimp
  • 3 T. olive oil, divided
  • 6 cloves garlic, 2 smashed, 4 thinly sliced
  • 1 bay leaf
  • 1 cup pureed whole peeled tomatoes (I used Italian imported)
  • 4 oz. nduja (or 4 oz. finely diced salami)
  • Kosher Salt
  • ¼ cup fresh lemon juice
  • ¼ cup fresh parsley, plus more for garnish
  • Freshly ground black pepper
Instructions
  1. Peel and devein the shrimp, keeping shells aside. Chop shrimp and set aside.
  2. Heat 1 T. oil in a medium sauce pan over med-high and cook the smashed garlic, stirring until golden, about 1 minute. Add shrimp shells and cook, stirring, until bright pink, about 2 minutes.
  3. Add bay leaf and 2 cups water and bring to a boil. Reduce heat and simmer until stock is slightly reduced, 8-10 minutes. Strain through fine mesh sieve into a large bowl and discard solids.
  4. Heat remaining 2 T. oil in a large skillet over med-high heat. Add finely diced salami (if substituting for nduja) and cook for about 2 minutes. Add sliced garlic and cook, for about 1 more minute until fragrant. Remove from heat and carefully add tomatoes and 1 cup stock. Note: Mixture may sputter. Return to heat and cook until sauce begins to thicken, about 3-5 minutes. If you are using njuda, Add it at this point, using a wooden spoon to work it into sauce. Reduce and simmer, stirring occasionally, until flavors have melded, about 3 minutes. Stir in reserved shrimp and cook until opaque, approx. 2 minutes.
  5. Meanwhile, cook the pasta in a large pot of salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1½ cups of the pasta water.
  6. Add pasta and 1 cup pasta water to sauce and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened (but still saucy) and coats pasta, about 5 minutes.
  7. Add lemon juice and ¼ cup parsley. Toss.
  8. Season with salt and pepper according to taste.
  9. Serve pasta topped with more fresh parsley.
Notes
Stock can be made 1 day ahead. Let cool, cover and chill. Wrap tightly and chill shrimp separately.

 

The post Squid Ink Pasta with Shrimp and Tomatoes appeared first on World of Pastabilities.

]]>
http://www.worldofpastabilities.com/squid-ink-pasta-with-shrimp-and-tomatoes/feed/ 37
Bacon, Brussels Sprout, and Corned Beef Pasta http://www.worldofpastabilities.com/bacon-brussels-sprout-and-corned-beef-pasta/ http://www.worldofpastabilities.com/bacon-brussels-sprout-and-corned-beef-pasta/#comments Tue, 10 Mar 2015 14:15:36 +0000 http://www.worldofpastabilities.com/?p=945 St. Patrick’s Day is around the corner and I always find myself searching for a festive recipe to celebrate.  Can I admit that I’m not the hugest fan of “corned beef”?  It scare me.  What exactly is it anyway?  And if it is so great, why do we only hear about it in March?  You’d... 

Read More »

The post Bacon, Brussels Sprout, and Corned Beef Pasta appeared first on World of Pastabilities.

]]>
Bacon Brussels Sprout and Corned Beef Pasta | WorldofPastabilities.com

St. Patrick’s Day is around the corner and I always find myself searching for a festive recipe to celebrate.  Can I admit that I’m not the hugest fan of “corned beef”?  It scare me.  What exactly is it anyway?  And if it is so great, why do we only hear about it in March?  You’d think with my Scotch-Irish blood I’d already know.  So I had to learn. :)

Corned beef is a salt cured beef product, cured with “corns” of salt, served typically hot with cabbage or cold, sliced on sandwiches, or as a corned beef hash.  It was popular during both World Wars.  Today it remains a part of the regular fare in countries with British culinary traditions.  (Sources:  Google, Wikipedia)

OK, that explains it.  Now the challenge was to find a way to really embrace corned beef for this holiday.  Luckily our good friend, Carole, brought me this recipe she found in Good Housekeeping and said, “Carey, what do you think about this?  You can change the pasta and add corned beef!”  Thank you Carole!  This holiday we’ll be enjoying our Bacon, Brussels Sprout and Corned Beef Pasta.

Bacon Brussels Sprout and Corned Beef Pasta | WorldofPastabilities.com

Well, the first two main ingredients are two of my favorites, BACON! and Brussels Sprouts.  Already I knew that this had potential.  Remember my BLT Pasta Salad?  When you lead with bacon, all is good.

At least Brussels sprouts are a part of the cabbage family so we are still trending for the holiday.  Aren’t they cute?!  And when you cook them in bacon fat and add some sweet golden raisins, I mean come on, you know it is going to taste delicious!

Bacon Brussels Sprout and Corned Beef Pasta | WorldofPastabilities.com

Adding some cubed corned beef and tossing with some Good Luck pasta make this the perfect St. Patrick’s Day dish.  It is light, colorful, and a wonderful combination of flavors.  So call yourself “Lucky” friends!  Try your luck and spread some fun around this St. Patrick’s Day!

If you want to check out our Good Luck pasta and other fun shapes, you can click here.  And if you have any fundraising needs, we’d love for you to check out our fundraising program!

Bacon, Brussels Sprout, and Corned Beef Pasta
 
Prep time
Cook time
Total time
 
Adapted from Good Housekeeping A festive holiday meal!
Author:
Serves: 4
Ingredients
  • 14 ounce bag of Good Luck Pasta (or any 14-16 ounce bag of short pasta like penne, farfalle, etc)
  • 6 slices of bacon (do not used pre-cooked - you need the fat to cook the sprouts)
  • 12 ounces of Brussels sprouts, quartered
  • ½ t. salt
  • ½ t. pepper
  • 2 shallots, thinly sliced
  • 6 ounces of corned beef, cubed (approx. one ½" slice of corned beef from deli)
  • ½ cup golden raisins
  • ½ cup dry white wine
Instructions
  1. Cook pasta according to package directions. Reserve ½ cup pasta water before draining pasta!
  2. In a large sauce pan, cook bacon until crispy, approximately 5-6 minutes on med-high. Remove bacon from pan and place on a plate on a paper towel. Crumble bacon when cooled.
  3. Add sprouts to pan with bacon fat, add salt and pepper, and cook covered for 5 minutes. Do not stir!
  4. Add shallots, golden raisins, and corned beef. Cook for 2 minutes more.
  5. Add white wine and cook for an additional 2 minutes.
  6. Add pasta, crumbled bacon, and reserved pasta water. Toss and serve!

 

The post Bacon, Brussels Sprout, and Corned Beef Pasta appeared first on World of Pastabilities.

]]>
http://www.worldofpastabilities.com/bacon-brussels-sprout-and-corned-beef-pasta/feed/ 1
Tuscan Style Clam Sauce http://www.worldofpastabilities.com/tuscan-style-clam-sauce/ http://www.worldofpastabilities.com/tuscan-style-clam-sauce/#comments Fri, 06 Mar 2015 17:24:53 +0000 http://www.worldofpastabilities.com/?p=927 This is one of my oldest pasta recipes and favorite pasta dishes of all time!  PERIOD.  Making this brings me back to the early days of The Pasta Shoppe.  John and I made pasta for dinner almost every night.  Our experimenting ran the gamut.  It was back way before “watching carbs” was even on people’s... 

Read More »

The post Tuscan Style Clam Sauce appeared first on World of Pastabilities.

]]>
Tuscan Style Clam Sauce | WorldofPastabilities.com

This is one of my oldest pasta recipes and favorite pasta dishes of all time!  PERIOD.  Making this brings me back to the early days of The Pasta Shoppe.  John and I made pasta for dinner almost every night.  Our experimenting ran the gamut.  It was back way before “watching carbs” was even on people’s radar.  And back when my young metabolism could withstand any kind of food intake.  Oh, those were the days!

When we eat at any casual Italian restaurant, anywhere in the world, I am likely to order a version of white clam sauce at least 85% of the time.  And I usually like it, and sometimes even love it…but nothing compares to my mother’s mine! :)  Really…it is mine, it’s my Tuscan Style Clam Sauce!

Tuscan Style Clam Sauce | WorldofPastabilities.com

Tuscan Style Clam Sauce is unlike most traditional white clam sauces.  The “Tuscan Style” in Italy refers to “Alla Viareggina”, meaning in the style of Viareggina, a coastal fishing village in Tuscany.   I’ve adapted a recipe I found in an old cookbook called The Encyclopedia of Sauces for your Pasta.  The sauce is lighter, not a creamy sauce, and the wine and clams are balanced with some chopped fresh tomatoes and a little heat.  The onions add some sweetness.  SLLUUURRRRPPPP.  That sound is me, tipping the pasta bowl to my mouth after all the contents are gone.   Gone are my manners too….sorry Mom!

Tuscan Style Clam Sauce | WorldofPastabilities.com

Chopped clams (canned) are easy to find at any grocery store…but when possible I love to add some fresh steamed clams and really take it up a notch, especially when serving guests.  Again, my favorite time to buy seafood is Costco during a Seafood Road Show weekend. If you love shellfish like I do, you might check out my Mussels or Shrimp with Mango Vinaigrette.

I fell in love with roasted banana peppers the first time I made this pasta dish.  Banana peppers are a medium sized pepper, shaped like a banana (hence the name), and are mild on the spectrum of heat.  Roasting them brings out the sweetness of the pepper, and you won’t believe the impact that just one pepper adds to the overall flavor!

Tuscan Style Clam Sauce | WorldofPastabilities.com

Typically I use roma tomatoes and blanch, peel, seed, and chop them.  Today though I used a can of whole peeled Italian tomatoes.  I drained them and then carefully pulled out each tomato, gave them a gentle squeeze to get rid of most of the seeds, and then chopped away.   Saved a little time, and my grocery had no romas! (Ok, it is a little off season)

Tuscan Style Clam Sauce | WorldofPastabilities.com

I used a store bought Italian imported linguine for this night, and really think a long pasta shape is best suited for clam sauces.  I could have used our Angel Hair, but for some reason I was craving a sturdier shape!  Enjoy making and serving my delectable Tuscan Style Clam Sauce…and dreaming you are in Italy, sipping wine at a small restaurant on the coast of Tuscany!

If you are interested in checking out our pasta selection it can be found here.  And if you have a need for fundraising, we can help there too, just check out our fundraising program!

Tuscan Style Clam Sauce
 
Prep time
Cook time
Total time
 
My favorite pasta dish of all time! Fresh and canned clams, sweet onions, chopped tomatoes, white wine, and mild roasted banana peppers....yum!!!
Author:
Serves: 4
Ingredients
  • 1 pound of linguine (you can use fettuccine or other long shapes too)
  • ⅔ cup olive oil
  • 1 medium onion, thinly sliced
  • ½ cup dry white wine
  • 1 8 oz. bottle clam juice
  • 3 cloves garlic, minced
  • 12 roma/pear tomatoes, blanched, peeled, and chopped (Or substitute 1 28 oz. can of Italian whole tomatoes, drained and gently squeezed)
  • 1 banana pepper, roasted, peeled, and chopped
  • ½ cup chopped parsley
  • 2 cans chopped clams (approx 6 ounces)
  • Fresh clams (they usually come in 5 pound bags), use as many as desired
  • ½ t. salt
  • ¼ t. black pepper
Instructions
  1. Blanch tomatoes in hot water for approximately 2 minutes, until skins begin to split. Cool slightly and then peel, seed, and chop. Or use whole canned tomatoes and drain, gently squeeze individually and then chop. Note that not all the seeds will be removed, but that is OK. Set tomatoes aside.
  2. Cut banana pepper in half lengthwise. Use gloves and remove seeds. Lightly coat outside with olive oil. Broil in oven, about 6-8 inches from heat, until skin is blackened. Cool slightly and peel and chop peppers.
  3. Cook pasta according to package, drain, and toss with 1 T. oil.
  4. In a large saute pan, saute onion in the olive oil until transparent. Add the wine, clam juice, tomatoes, banana peppers, and salt and pepper.
  5. Bring sauce to a boil, reduce, and cook for 20 minutes.
  6. In the meantime, if using fresh clams, add one bottle of beer to stock pot and bring to boil. Add clams and steam with lid on reducing to med-high heat, until opened. May take 8-10 minutes.
  7. When sauce is ready, add canned clams, chopped parsley and stir. Add pasta to pan and heat.
  8. Place desired amount of pasta on plate and top with fresh clams and additional chopped parsley. Enjoy!

 

The post Tuscan Style Clam Sauce appeared first on World of Pastabilities.

]]>
http://www.worldofpastabilities.com/tuscan-style-clam-sauce/feed/ 3
Sweet and Spicy Sesame Noodles http://www.worldofpastabilities.com/sweet-and-spicy-sesame-noodles/ http://www.worldofpastabilities.com/sweet-and-spicy-sesame-noodles/#comments Tue, 03 Mar 2015 15:43:52 +0000 http://www.worldofpastabilities.com/?p=914 Welcome to March!  Phew!  We made it through a brutally cold February and I think we are almost in the clear.  Looks like we may have one more possible snow day this week.  We’ll see.  At least we now know all the good sledding sites!  Regardless, I’m moving on to the month of Good Luck... 

Read More »

The post Sweet and Spicy Sesame Noodles appeared first on World of Pastabilities.

]]>
Sweet and Spicy Sesame Noodles | WorldofPastabilities.com

Welcome to March!  Phew!  We made it through a brutally cold February and I think we are almost in the clear.  Looks like we may have one more possible snow day this week.  We’ll see.  At least we now know all the good sledding sites!  Regardless, I’m moving on to the month of Good Luck and lots of Green!

I seem to go through these crazy phases of eating…where my taste buds beg over and over for the same flavors.  It could be spicy food, hot soups, or even crunchy salads.  I’m currently detecting an Asian phase setting in…last week it was Bang Bang Shrimp Pasta and today it’s an old childhood craving, Sweet and Spicy Sesame Noodles.

Sweet and Spicy Sesame Noodles | WorldofPastabilities.com

Since I was a little girl I’ve always enjoyed Asian food, especially the wide variety of noodles like soba, rice or cellophane noodles.  For more on the origins of my Asian tastes, check out my post highlighting Creamy Oriental Pasta Salad.  But this week my taste buds are screaming for sweet and spicy!

This recipe is simple and addictive.  We wanted to feature our “Good Luck” shamrock and four leaf clover pasta because of St. Patty’s Day, but you can substitute any short or long pasta.  Calling it “noodles” you might think angel hair or spaghetti…but it works on all shapes.

Sweet and Spicy Sesame Noodles | WorldofPastabilities.com

Raspberry Vinegar is an ingredient you might associate with bright vinaigrette dressings for your salads.  So if it is a new addition for your pantry, there are lots of possibilities to enjoy this Spring and Summer!  In Sweet and Spicy Sesame Noodles the vinegar is a wonderful addition and adds the tangy sweetness that balances out the spicy Chinese hot oil.  Crunchy green onions and the toasted sesame seeds are just the right toppings to finish off this noodle dish.  To make this a little more substantial and to serve as an entrée, you can add cooked, sliced chicken breasts.  Just toss the chicken in some dressing before adding it to the noodles!  Enjoy!

5.0 from 1 reviews
Sweet and Spicy Sesame Noodles
 
Prep time
Cook time
Total time
 
Sweet and spicy combo delicious on any noodles! Add cooked, sliced chicken breast to make it more of an entree!
Author:
Serves: 4
Ingredients
  • 14 oz. bag of Good Luck pasta (or 14-16 ounces of long or short pasta)
  • 3 ½ T. sesame oil
  • 3 ½ T. soy sauce
  • 3 T. good quality raspberry vinegar
  • 2 T. sugar
  • 1 t. salt
  • ½ - 1 t. Chinese hot oil
  • ½ cup thinly sliced green onions
  • Toasted sesame seeds for topping, optional but encouraged!!
Instructions
  1. Combine sesame oil, soy sauce, raspberry vinegar, sugar, salt, hot oil, and green onions in a large bowl.
  2. Cook Good Luck pasta in gently boiling water for approx. 6 minutes until tender but firm (salt optional). Drain, rinse with cold water, and toss with 1 T. sesame or vegetable oil. If using other pasta, cook according to directions on box.
  3. Add pasta to seasoned ingredients in bowl and gently mix to combine. Cover and hold for 4 hours before serving or hold overnight in refrigerator. Before serving, toss pasta and garnish with paprika, additional chopped green onions, and toasted sesame seeds.
Notes
For an entree or heartier dish, you can add cooked, sliced chicken breast to pasta. Toss and coat chicken in dressing before adding the dressing to the pasta!

 

If our fun shapes are something that has caught your eye, you can browse the selection here.  We also have a simple and effective fundraising program, so if you have any fundraising needs, please check out Fun Pasta Fundraising.  We’d love to help!

The post Sweet and Spicy Sesame Noodles appeared first on World of Pastabilities.

]]>
http://www.worldofpastabilities.com/sweet-and-spicy-sesame-noodles/feed/ 4
Spaghetti and Meatballs http://www.worldofpastabilities.com/spaghetti-and-meatballs/ http://www.worldofpastabilities.com/spaghetti-and-meatballs/#comments Fri, 27 Feb 2015 23:27:43 +0000 http://www.worldofpastabilities.com/?p=896 Last week was pretty much a “Snow Week”.  One of those small gifts from heaven.  Being trapped at home isn’t normal for any of us and my daily routine seemed to circle between laundry, cooking, and TV watching.  The kitchen was by far the busiest of all rooms, and the necessity for all things warm... 

Read More »

The post Spaghetti and Meatballs appeared first on World of Pastabilities.

]]>
Spaghetti and Meatball | WorldofPastabilities.com

Last week was pretty much a “Snow Week”.  One of those small gifts from heaven.  Being trapped at home isn’t normal for any of us and my daily routine seemed to circle between laundry, cooking, and TV watching.  The kitchen was by far the busiest of all rooms, and the necessity for all things warm and comfortable had definitely set in by day two.

Oven Fried Bang Bang Shrimp Pasta might have been an unusual idea for day one but it had been on my mind for weeks and the ingredients were on hand. By day two I realized the cold and ice were here to stay for a few more days and my instinct to “cook and freeze” things kicked into high gear.  What is more comfy than Spaghetti and Meatballs?  Nothing.

Spaghetti and Meatball | WorldofPastabilities.com

My memories return quickly to the morning of 9/11.  I was pregnant with Alston and Clarke was only 2½.  Like most families who gathered to comfort each other that day, my parents came over to be with us as we watched the horror unfold.  We were all visibly shaken, confused, and craving comfort and closeness.  As if reading each other’s minds, Mom and I knew that we’d make a big pot of spaghetti and meatballs.  We all needed that familiarity which certain foods at certain times bring to these moments in our lives.

The frigid temperatures and ice storms last week also called for an overabundance of comfort food.  Do you like me, also seem to be hungrier during these times?  The kids were skating and sledding all day working up their appetites. As perfectly stated only by a 16 year old boy, Clarke remarked as he does often, “Mom, we just want meat.”  OK, Ok, Spaghetti and Meatballs.

Spaghetti and Meatball | WorldofPastabilities.com

I’ve made plenty of different meatball recipes over the years with all kinds of ground meat, seasonings, bread, breadcrumbs, and lots of “Mother’s secrets” to keep the meatballs moist and flavorful.  This particular variation blends the heartiness of beef with the moistness of zucchini.  I love their texture and lightness.

Spaghetti and Meatball | WorldofPastabilities.com

My simple spaghetti sauce is delicious with the meatballs or can be used in many other ways.  You can use diced tomatoes, or Italian whole tomatoes and just dice them up yourself, which is my preference.  Both the meatballs and sauce freeze so well and this snow day was the perfect opportunity to fill up the freezer!  It’s like money in the bank for another cold night!

Spaghetti and Meatball | WorldofPastabilities.com

So hold on and stay warm for the next few weeks.  Rumor is that Spring is around the corner…and this year I’m really going to be ready!  But until then, I’ll continue to comfort my family with these feel good foods.  I hope you join me!

Spaghetti and Meatball | WorldofPastabilities.com

Spaghetti is a staple and can be found in any grocery store.  For other fun specialty pasta shapes, you can check out The Pasta Shoppe.  And if you have any fundraising needs, check out our Fun Pasta Fundraising program…we’d love to help your group.

5.0 from 3 reviews
Spaghetti and Meatballs
 
Prep time
Cook time
Total time
 
Comfort food at its best! These moist and light meatballs will make your spaghetti dinner memorable and delicious! Note: I doubled the recipe and froze half for later!
Author:
Serves: 4
Ingredients
  • 1 pound of Spaghetti (you can substitute any long shape)
  • Meatballs
  • 1 pound ground beef chuck
  • 1 cup grated zucchini
  • 1 small onion, diced
  • 2 pieces white bread, crumbled in food processor
  • 1 large egg
  • 3 cloves garlic, minced
  • 1 t. kosher salt
  • ½ t. black pepper
  • Sauce
  • 1 28 ounce can Italian whole tomatoes with juice, diced (can use already diced tomatoes)
  • 1 8 ounce can tomato sauce
  • 1 4 ounce can tomato paste
  • 1½ T. sugar
  • 2 t. kosher salt
  • 1 t. dried basil
  • 1 t. dried oregano
  • 1 t. dried thyme
  • ½ t. Aleppo pepper (or more if you want it spicier!)
  • 1 T. olive oil
  • Fresh basil and oregano for garnish
  • Fresh Parmesan for garnish
Instructions
  1. Preheat oven to 350 degrees. Line one baking sheet with foil. You may need 2 if making smaller meatballs. Spray pan with cooking spray.
  2. Combine all the meatball ingredients in a large bowl until thoroughly mixed, but do not overmix!
  3. Form 1 to 1½" meatballs and place on baking sheet. Makes between 30-45 meatballs. Bake for 20 minutes. Note: you will notice quite a bit of moisture and some fat that ooze out of the meatballs when cooking. Just pick up meatballs with a spatula and throw away foil!
  4. While meatballs are cooking, add all sauce ingredients to large pot. Simmer over medium - med/low heat for about 25 minutes. Add or adjust seasonings to taste. If you have fresh basil, chop ¼-1/2 cup and add to sauce. Add meatballs to sauce if desired, or keep separate, depending on how you want to serve.
  5. Cook spaghetti per box instructions. Drain. Toss with 1 T. olive oil.
  6. Add spaghetti to plates and top with meatballs, sauce, fresh chopped herbs, and fresh Parmesan!
  7. Enjoy!
Notes
If you are planning to freeze, I always freeze the meatballs and sauce separately. Gives you some flexibility for later!
Also I love to use fresh herbs when available in addition to the dried herbs. It's a matter of taste, so adjust your seasoning as you go! I probably add ½ cup fresh basil and ¼ cup fresh oregano.

 

The post Spaghetti and Meatballs appeared first on World of Pastabilities.

]]>
http://www.worldofpastabilities.com/spaghetti-and-meatballs/feed/ 5
Oven Fried Bang Bang Shrimp Pasta http://www.worldofpastabilities.com/oven-fried-bang-bang-shrimp-pasta/ http://www.worldofpastabilities.com/oven-fried-bang-bang-shrimp-pasta/#comments Tue, 24 Feb 2015 21:54:44 +0000 http://www.worldofpastabilities.com/?p=877 Snow. Ice. Sleet. Fun!  And a snow day!  Yippee!  Then…more ice! More sleet!  More snow days.  OK, so school was basically out all last week.  This is Nashville people.  Happens only once in a decade.  Last week was the first time we’ve ever closed the office for more than one day.  It is pretty fun... 

Read More »

The post Oven Fried Bang Bang Shrimp Pasta appeared first on World of Pastabilities.

]]>
Oven Fried Bang Bang Shrimp Pasta | WorldofPastabilities.com

Snow. Ice. Sleet. Fun!  And a snow day!  Yippee!  Then…more ice! More sleet!  More snow days.  OK, so school was basically out all last week.  This is Nashville people.  Happens only once in a decade.  Last week was the first time we’ve ever closed the office for more than one day.  It is pretty fun to “have” to stay home, but by the end of the week, I was ready to go back to my routine!  And what do YOU do when you are iced in for days?!  We COOK and EAT and then REPEAT! It was perfect timing for me to perfect my Oven Fried Bang Bang Shrimp Pasta.

Oven Fried Bang Bang Shrimp Pasta  | WorldofPastabilities.com

Fortunately, with the looming forecast, I had loaded up on lots of yummy ingredients for some good ole home cookin’.  The only thing worse than being “snowed in” would be snowed in without enough food.  So friends, I was prepared and we were off to the races.

Oven Fried Bang Bang Shrimp Pasta  | WorldofPastabilities.com

Any recipe with shrimp gets my attention.  This particular recipe has been on my radar for a while now.  Bonefish Grill made Bang Bang Shrimp somewhat of a household name.  You know it, right?  Deep fried shrimp with a sweet and spicy sauce.  An “I can’t stop” appetizer and one that has generated many copycat recipes all over the internet.  So of course I couldn’t resist getting in the game.  And if shrimp gets your attention too, check out this.

Oven Fried Bang Bang Shrimp Pasta  | WorldofPastabilities.com

My inspiration comes from this blogger’s recipe, but here’s my take.  I wanted to oven fry my shrimp to cut down on the deep fried-ness, which I think takes away from the delicious shrimp taste and texture itself.  And instead of drenching the shrimp with sauce, I decided to serve my sauce on the side as a dipping sauce.  This works great if you are only concerned with an appetizer, but I had in mind a yummy Oven Fried Bang Bang Pasta that would take center stage for your meal.

 

Oven Fried Bang Bang Shrimp Pasta  | WorldofPastabilities.com

This really is two recipes in one.  One:  Make this as an appetizer.  Two: Make this for dinner!  You’ll start by making the dipping sauce and then add some additional ingredients to make the pasta sauce.  Easy.  Delicious.  Either way.  So take your pick and dig in!

Oven Fried Bang Bang Shrimp Pasta  | WorldofPastabilities.com

Angel Hair Pasta is my noodle of choice here, and you can find our nests here.  Of course you can substitute any long shape.  And if you or any group you know needs some fundraising help, you can share this link!

5.0 from 2 reviews
Oven Fried Bang Bang Shrimp Pasta
 
Prep time
Cook time
Total time
 
Crunchy oven fried shrimp tossed in a bang bang sauce! Yum!
Author:
Serves: 4
Ingredients
  • 12-14 ounces Angel Hair Pasta Nests (or any long shape)
  • 1-1/4 pounds of fresh shrimp, peeled, deveined, tail on (I used 21/25 per pound)
  • 1¼ cups panko (Japanese breadcrumbs)
  • ½ t. dried basil
  • ½ t. dried thyme
  • ½ t. garlic salt
  • 1 t. sweet paprika
  • 4 T. unsalted butter, melted
  • 2 T. olive oil
  • Dipping Sauce
  • ¼ cup mayonnaise
  • 2 T. Sweet Chili Sauce (Mae Ploy)
  • 1 T. honey
  • Pasta Sauce - add below to Dipping Sauce
  • ¼ cup chicken broth
  • 1 T. rice vinegar
  • 3 T. light soy sauce
  • 1 t. Aleppo pepper flakes
  • Garnish
  • 2-3 green onions, chopped
  • Aleppo pepper flakes
Instructions
  1. Cook pasta according to directions, drain, and lightly toss with olive oil.
  2. Oven Fried Shrimp: Mix panko, basil, thyme, garlic salt, and paprika in a bowl and set aside.
  3. Whisk together the melted butter and olive oil in a bowl.
  4. Dip shrimp into butter mixture and then coat in the panko mixture. Spread on a baking sheet.
  5. Bake shrimp at 400 degrees for about 10-11 minutes until shrimp are opaque throughout and beginning to curl.
  6. Dipping Sauce: Mix mayo, sweet chili sauce, and honey in a bowl. Ready to serve shrimp as an appetizer!
  7. For Pasta Sauce: Add chicken stock, rice vinegar, soy sauce, and Aleppo pepper to Dipping Sauce. Whisk until thoroughly blended.
  8. Pasta: Add cooked pasta to a large sauce pan over medium heat. Pour the pasta sauce and stir until blended and warmed.
  9. Serve pasta on plates and top with desired amount of fried shrimp. Top with green onions and Aleppo pepper to taste!

 

The post Oven Fried Bang Bang Shrimp Pasta appeared first on World of Pastabilities.

]]>
http://www.worldofpastabilities.com/oven-fried-bang-bang-shrimp-pasta/feed/ 6
Light Angel Hair Carbonara http://www.worldofpastabilities.com/light-angel-hair-carbonara/ http://www.worldofpastabilities.com/light-angel-hair-carbonara/#comments Thu, 12 Feb 2015 15:37:27 +0000 http://www.worldofpastabilities.com/?p=742   Eggs and bacon are a daily morning ritual in our house.  Seriously, every morning, we scramble, fry, omelet, or over easy some eggs.  We use organic, brown, regular, egg whites only, and a variety of egg substitutes…and love them all.  Add some crispy, smoky bacon and you are full of energy and off to... 

Read More »

The post Light Angel Hair Carbonara appeared first on World of Pastabilities.

]]>
 

Light Angel Hair Carbonara | WorldofPastabilities.com

Eggs and bacon are a daily morning ritual in our house.  Seriously, every morning, we scramble, fry, omelet, or over easy some eggs.  We use organic, brown, regular, egg whites only, and a variety of egg substitutes…and love them all.  Add some crispy, smoky bacon and you are full of energy and off to a great start!  With eggs on the brain, I thought it would be an EGGcellent idea to make a Light Angel Hair Carbonara for dinner, aka. How many eggs can a girl eat in one day?!

Light Angel Hair Carbonara | WorldofPastabilities.com

I’ve been noticing eggs popping up all over the place.  Whether in a foodie magazine, on a menu, or even on billboards – eggs are hot.   I’ve seen eggs highlighted in noodle bowls (that’s on my list for the blog!), complex rice dishes, casseroles topped with cracked eggs, and even pizza topped with eggs. The low calorie and protein eggs provide are so appealing– they are deliciously satisfying and a great addition when planning a meatless dinner.

When you hear “Carbonara”, you might first think rich and heavy.  But here we take all the flavor of creamy texture of Carbonara and lighten it up.  You’ll often find Carbonara recipes featuring spaghetti or linguine, but I love angel hair because of the delicate texture. (oh yea, and we make the angel hair! :) For my other Angel Hair groupies out there, check out this and this!

Light Angel Hair Carbonara | WorldofPastabilities.com

Turkey bacon is a wonderful substitute for pancetta or bacon and green peas add a sweetness and pop of color that every dish needs.  Minced garlic is just a must for most pasta dishes.  And the mixture of egg substitute, milk, and Parmesan create a creamy sauce that rivals any heavy full fat sauce.  When you are looking to hit a homerun with the family – this Light Angel Hair Carbonara is EGGSactly what you need to serve!  Enjoy!

Light Angel Hair Carbonara | WorldofPastabilities.com

Our Angel Hair Pasta Nests can be found here.  Of course you can substitute spaghetti, thin spaghetti, linguine, or any long shape.  And if you have any reason to fundraise, we have a simple and profitable way to raise money for your group!

4.8 from 21 reviews
Light Angel Hair Carbonara
 
Prep time
Cook time
Total time
 
Light and delicious - this version of Carbonara will leave your guest begging for more!
Author:
Serves: 4
Ingredients
  • 1 12 oz. box of Angel Hair Petite Pasta Nests (or sub any long pasta such as spaghetti, thin spaghetti, linguine, etc)
  • 6 ounces of turkey bacon, chopped into bite sized pieces
  • 2 cloves of garlic, minced
  • 1 cup 2% milk
  • 6 T. egg substitute (I used Egg Beaters)
  • ¼ cup grated Parmesan
  • ½ cup cooked peas
  • ¼ t. black pepper
  • ¼ cup chopped fresh parsley
Instructions
  1. Begin to bring 4 quarts of water to a boil for pasta.
  2. While water is heating up, cook bacon in a large non stick pan over medium high heat until crisp. Add garlic and stir for one minute. Reduce heat to low.
  3. Cook pasta as directed on package as soon as water is ready, drain, and add to pan with bacon. Stir in Parmesan, 2 T. chopped parsley, and peas.
  4. Combine milk and egg substitute in a bowl. Add to pasta and toss constantly until sauce thickens, about 5-6 minutes.
  5. Serve immediately garnished with chopped parsley and extra Parmesan cheese!

 

The post Light Angel Hair Carbonara appeared first on World of Pastabilities.

]]>
http://www.worldofpastabilities.com/light-angel-hair-carbonara/feed/ 53