World of Pastabilities http://www.worldofpastabilities.com Delicious pasta recipes and fun pasta ideas Sat, 27 Jun 2015 15:02:39 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Sun Dried Tomato Pesto Pasta http://www.worldofpastabilities.com/sun-dried-tomato-pesto-pasta/ http://www.worldofpastabilities.com/sun-dried-tomato-pesto-pasta/#comments Sat, 27 Jun 2015 15:02:39 +0000 http://www.worldofpastabilities.com/?p=1178 July 4th is just around the corner and it’s time to get your bbq-poolside-lakeside-firework-picnic plans together! Whatever you do, the colors red, white, and blue must be involved. All things Patriotic. Although I did finally have to retire my cute flag bikini. (hahaha, right! I hope my sister read that) It’s easy around our house... 

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Sun Dried Tomato Pesto |WorldofPastabilities.com

July 4th is just around the corner and it’s time to get your bbq-poolside-lakeside-firework-picnic plans together! Whatever you do, the colors red, white, and blue must be involved. All things Patriotic. Although I did finally have to retire my cute flag bikini. (hahaha, right! I hope my sister read that)

Sun Dried Tomato Pesto | WorldofPastabilities.com

It’s easy around our house because my husband John’s birthday is actually ON July 4th. A July 4th baby! We can’t get away from a blowout big celebration. We’ve accumulated more American themed “stuff” over the years to help accessorize for this great holiday…platters, plates, candles, streamers, flags, etc. But when I walked into Pier One a few weeks ago, I couldn’t resist just one more! How cute are these star bowls?!

Sun Dried Tomato Pesto | WorldofPastabilities.com
Of course being in the noodle business I’m thrilled that “pasta salad” is usually one of the traditional July 4th side dishes. So if you need to take something to your get together, let me recommend a few great ones – BLT Pasta Salad, Creamy Oriental Pasta Salad, and Arugula, Spinach, and Mozzarella Pasta Salad. But this year I really wanted to coordinate with the red, white, and blue theme, even down to the food itself.

Sun Dried Tomato Pesto | WorldofPastabilities.com

So I’m throwing another homemade pesto recipe your way, Sun Dried Tomato Pesto. Perfectly red and patriotic. Have you ever strayed from the more common basil pestos? If not, you will be happy that you did. Sun Dried Tomato Pesto’s main ingredient is sun dried tomatoes. I purchased the Trader Joe’s brand packed in oil and really loved the taste. Even if you are not the biggest fan and think sun dried tomatoes can taste pretty strong, I promise that combined with the fresh Parmesan and toasted pine nuts, the overall flavor is tomato-y (?) in the best sense of the word. (if that is a word?!)

Sun Dried Tomato Pesto | WorldofPastabilities.com

I really love the simplicity of this pesto. This pesto pasta can really complement any July 4th dishes. I imagine grilled chicken or ribs, corn on the cob, green salads, etc. The Sun Dried Tomato Pesto Pasta will just fit right in and be a crowd favorite. And if you happen to have some American Pride Pasta around, the stars and flags just take this dish over the top!

Sun Dried Tomato Pesto | WorldofPastabilities.com

So here’s to our great country! I hope you have a safe and happy 4th of July and please do bring some sort of pasta dish to the celebration! :)

5.0 from 1 reviews
Sun Dried Tomato Pesto Pasta
 
A perfect pesto pasta to complement grilled meats and a green salad! Sun dried tomato pesto is flavorful and simple to make!
Author:
Ingredients
  • 14-16 oz. bag of American Pride Pasta (or any other short shape)
  • 1 cup oil packed sun dried tomatoes, drained (I bought the Trader Joe's brand!)
  • ½ cup Parmesan cheese, grated
  • ¼ cup fresh basil, chopped (fresh is preferred, but if not available you can substitute 1 T. dried basil)
  • 2 T. pine nuts, toasted
  • 3 cloves garlic, halved
  • ¾ cup olive oil
  • Salt and pepper
Instructions
  1. Place garlic pieces in food processor and pulse until completely minced. Note most garlic will then be stuck on sides of bowl.
  2. Add sun dried tomatoes, Parmesan cheese, basil, and pine nuts to food processor.
  3. With the food processor running, gradually add the olive oil until pesto is smooth.
  4. Cook pasta according to package instructions, drain, but reserve ½ cup pasta water.
  5. Combine pesto and reserved water in same pot. Add pasta and toss over low heat until pasta is coated. Add additional pesto as desired.
  6. Season with salt and pepper to taste.
  7. Serve warm!

 

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Everyday Basil Parsley Pesto http://www.worldofpastabilities.com/everyday-basil-parsley-pesto/ http://www.worldofpastabilities.com/everyday-basil-parsley-pesto/#comments Tue, 16 Jun 2015 15:52:36 +0000 http://worldofpastabilities.com/?p=1147 Ahhh….summer.  The schedules are looser and the days are longer.  I’m finding myself washing a lot of dishes so far too…which is a good thing.  It means there is lots of cooking, eating and entertaining going on around here. Summer is also a time when I pretend to have a green thumb.  Actually, I’m making... 

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Everyday Basil Parsley Pesto | WorldofPastabilities.comAhhh….summer.  The schedules are looser and the days are longer.  I’m finding myself washing a lot of dishes so far too…which is a good thing.  It means there is lots of cooking, eating and entertaining going on around here.

Everyday Basil Parsley Pesto | WorldofPastabilities.com

Summer is also a time when I pretend to have a green thumb.  Actually, I’m making some progress this year.  This Everyday Basil Parsley Pesto is straight from my garden!  Here’s the background:  Last summer, John wanted to plant a huge garden with all kinds of vegetables and herbs.  (Note: We are newbies when it comes to gardening.)  I knew I had to create a “contained” space to manage this “first year” gardening experiment without squelching his enthusiasm.  :)

Raised Garden | WorldofPastabilties.com

So, I researched and found these wonderful raised beds from a company called Gronomics, each one about 2 feet by 4 feet.  Perfectly sized for a small variety of plants and just the right height for our aging backs…wink wink.  Year one results?  One very expensive odd shaped cucumber.  And one tomato.  The animals enjoyed all the rest.

Everyday Basil Parsley Pesto | WorldofPastabilities.com

This year?  We went with all herbs.  Lots of basil, parsley, and dill planted in our raised gardens.  And mint in a separate pot.  Manageable amount with herbs that I can use all summer long.  And it’s heaven!  Do you see these beauties?  I’m feeling pretty proud of myself.

Raised Garden | WorldofPastabilities.com

Especially when I can make one of the most versatile, freshest, Italian pasta sauces over and over again – Everyday Basil Parsley Pesto.  Remember my Simple Pesto White Wine Sauce with Bay Scallop recipe?  That is fantastic, but when the season for fresh herbs is here, you must take advantage!  Homemade and as fresh as it gets.  And if I can do it, so can you!

Everyday Basil Parsley Pesto | WorldofPastabilities.com

I prefer this classic pesto version that blends fresh basil and fresh parsley.  This blend of herbs creates a lighter more balanced overall taste in my opinion.  And you can put this pesto on anything!  Here I am featuring our summery and fun Palm Tree Paradise Pasta.  Pesto is great on short shapes but can be used on long as well, like the Simple Pesto recipe above…it just depends on the dish.  Don’t miss checking out another flavorful pesto, our Kale and Walnut version…yum!  Great to make off season.

Everyday Basil Parsley Pesto | WorldofPastabilities.com

“Everyday” had to be in the name because this pesto should be a summer staple.  It’s wonderful layered in a cheese torte and served with pita chips or crackers.  Delicious as a spread on a sandwich.  Toss with grilled or roasted veggies.  Drizzle on fresh fish.  But my family’s favorite and mine too, best of all, is homemade pesto tossed with some warm pasta.  And you can top it with fresh tomatoes, fresh Parm or whatever else seems right!  Enjoy!

4.8 from 40 reviews
Everyday Basil Parsley Pesto
 
Prep time
Cook time
Total time
 
Make this during the summer months when fresh basil and pesto are readily available! Simple and delicious to use everyday...
Author:
Serves: 6
Ingredients
  • 14 oz. bag of Palm Tree Pasta (or substitute another short or long shape)
  • 1 cup fresh basil leaves, tightly packed
  • 1 cup fresh parsley leaves, packed
  • ¼ cup toasted pine nuts
  • 2 cloves garlic, minced
  • ½ cup extra virgin olive oil
  • ½ cup Parmesan cheese, finely grated
  • ¼ t. salt
Instructions
  1. In a food processor, place garlic and mince.
  2. Add all other ingredients and pulse and puree until smooth.
  3. Adjust seasonings if needed.
  4. Cook pasta according to package directions. Drain. Do not rinse.
  5. Toss pesto with warm pasta.
  6. Serve with chopped fresh tomatoes and fresh Parmesan.
Notes
Pesto can be made ahead and refrigerated for up to a week. Or freeze in a tightly covered container or for individual servings, freeze in an ice cube tray.

Our pasta is best tossed with pesto and served right away, as it is very absorbent. For leftovers, I'll reheat pasta slightly and toss again with a couple of tablespoons of olive oil.

 

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Arugula, Spinach, and Mozzarella Pasta Salad http://www.worldofpastabilities.com/arugula-spinach-and-mozzarella-pasta-salad/ http://www.worldofpastabilities.com/arugula-spinach-and-mozzarella-pasta-salad/#comments Sat, 30 May 2015 03:13:09 +0000 http://worldofpastabilities.com/?p=1121 May.  It’s almost over…and I’ve only done one other post!  Sorry!  Have you missed the recipes?  OK, I’ll assume yes.  I read in a friend’s blog recently that May is the busiest month of the year, even over December!  And yes…I totally agree. Between Mother’s Day (my favorite day in May :)), Confirmations, every team... 

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Arugula-Spinach-and-Mozzarella-Pasta

May.  It’s almost over…and I’ve only done one other post!  Sorry!  Have you missed the recipes?  OK, I’ll assume yes.  I read in a friend’s blog recently that May is the busiest month of the year, even over December!  And yes…I totally agree.

Arugula Spinach and Mozzarella Pasta Salad | WorldofPastabilities.com

Between Mother’s Day (my favorite day in May :)), Confirmations, every team and class “end of the school year” celebration, and the general winding down of most every other organized group or volunteer job, this month has flown by and I’m officially ready for summer.  And summer means bring on the pasta salads!

Arugula Spinach and Mozzarella Pasta | WorldofPastabilities.com

This Arugula, Spinach, and Mozzarella Pasta Salad is a combination of everything summer represents.  Fresh and bright baby greens, fresh mint, fresh mozzarella, and colorful pasta…tossed in a light and delicious vinaigrette…yum.

Arugula Spinach and Mozzarella Pasta | WorldofPastabilities.com

My inspiration came from a dish we shared on our trip to Sonoma last month for my parent’s 50th wedding anniversary.  On the drive up through Sonoma Valley, we stopped at a landmark restaurant, The Fremont Diner, a casual, unassuming dive on the side of the road amongst acres of farmland. (see selfie below!)  We’d heard, “You have to go there!” And yum, yum, it did not disappoint.

Fremont Diner | WorldofPastabilities.com

For a place so laid back, I wasn’t expecting this quality of food.  But wait, once you remember you are in California, you must make a “foodie” radar adjustment.  It this state, regular looking places are churning out all kinds of current, hip, farm to table food, and making it look effortless.  And the stakes are high.

Arugula Spinach and Mozzarella Pasta |WorldofPastabilities.com

The Diner’s dish was an appetizer starring Burrata (a mozzarella with a solid mozzarella outside and a creamy mozzarella center), fresh beautiful micro greens (hello CA!), pea shoots, and sugar snaps.  It was tossed with a tangy vinaigrette and served with buttered grilled fresh bread.  Enjoyed outside on a gravel patio under a colorful picnic table and umbrella on a perfectly sunny, but not too hot, typical California day.  What could be better than that?

Arugula, Spinach, and Mozzarella Pasta Salad Comparison | WorldofPastabilities.com

Back in Nashville, I couldn’t get this salad off my mind.  I knew it would translate into one of my go-to pasta salads for this season.  And we all loved it!  I combined ingredients that are readily available here at our grocery stores.  It goes like this:  baby arugula and baby spinach, fresh mint, green onions, blanched sugar snaps, and Buffalo mozzarella torn into small bites.  Vineyard Pasta, grape clusters and leaves, was the perfect choice for the pasta shape and also my “nod” to the great wine country.  I created a white wine lemon vinaigrette and just tossed it all together…simple, fresh, and beautiful!

Enjoy summer entertaining and do some California Dreamin’!

4.7 from 35 reviews
Arugula, Spinach, and Mozzarella Pasta Salad
 
Prep time
Cook time
Total time
 
Fresh as a sunny summer day! Light and delicious salad with a tangy vinaigrette mixes flavors that will delight your tastebuds!
Author:
Serves: 6
Ingredients
  • 14 oz. bag of Vineyard Pasta (can substitute any short shape)
  • 12 oz. Bufffalo mozzarella, torn into bite size pieces
  • 4 oz. baby arugula
  • 4 oz. baby spinach, any thick stems removed
  • 8 oz. sugar snaps, blanched and sliced diagonally
  • 4 scallions, sliced
  • 2 oz. fresh mint leaves, julienned
  • Vinaigrette
  • 6 T. white wine vinegar
  • 2 T. fresh lemon juice
  • 4 oz (8 Tbs.) extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tsp. dijon mustard
  • 2 tsp. sugar
  • 1 tsp. salt
  • ½ tsp. black pepper
Instructions
  1. Cook pasta according to package directions, drain, rinse with cold water, and toss lightly with olive oil.
  2. Blanch sugar snaps in boiling water for 2 minutes, drain, and place in a bowl full of ice water, to stop cooking and enhance color! Take about ¼ of the sugar snaps and carefully expose the peas with a knife. Slice the balance diagonally. The vinaigrette gets trapped in the crevices and tastes great!
  3. Make vinaigrette by adding all ingredients in a glass jar with lid and shake for one minute. Or combine all ingredients except oil in a food processor. Turn on and add oil slowly until dressing is emulsified. Just takes a few minutes. Taste and adjust salt and pepper to taste. NOTE: You will not use all the dressing! I use about ¾ of it for this recipe...save the rest for another salad!
  4. In a large bowl, combine greens, mint, snaps, and mozzarella. Add dressing and gently toss until thoroughly mixed.
  5. Serve immediately and enjoy!
Notes
If making a few hours ahead, keep in fridge. Because our pasta is porous you may need to add additional dressing! The pasta absorbs the vinaigrette.

 

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Recipes Revisited: Part 1 http://www.worldofpastabilities.com/recipes-revisited-part-1/ http://www.worldofpastabilities.com/recipes-revisited-part-1/#comments Thu, 07 May 2015 17:10:47 +0000 http://www.worldofpastabilities.com/?p=1102 Making a favorite recipe again can evoke all kinds of emotions and happy memories.  I love it when I see food stains on my beloved old recipe cards or magazine clippings.  Images of a bustling kitchen with measuring cups, dirty spoons, and ingredients spread out everywhere come to mind.  I wish I was a bit... 

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Light Fettuccine Alfredo with Princess Pasta | WorldofPastabilities.com

Making a favorite recipe again can evoke all kinds of emotions and happy memories.  I love it when I see food stains on my beloved old recipe cards or magazine clippings.  Images of a bustling kitchen with measuring cups, dirty spoons, and ingredients spread out everywhere come to mind.  I wish I was a bit of a neater, more organized cook with a pristine kitchen but I am not…maybe someday!  I’m actually suspicious of those kinds of homemakers anyway…:)

Today we are revisiting some of my previous blog post recipes.  These are some seasonal favorites that you can make right now for a luncheon, a hot summer night, or a simple weeknight dinner.  They are that good that so I wanted to make sure you didn’t miss them.  The difference this time is that they are showcased with a new pasta shape.  The World is Full of Pastabilities!®remember?

Our huge selection of fun pasta shapes and gourmet pasta can be substituted to fit all of your special events.  End of the season “cheerleading” party?  Your kid or grandchild’s birthday?  Ready to surprise your guest with his or her favorite hobby like “Running” in a pasta shape?  We can help you make entertaining just a bit more fun!  Let’s get started…

BLT Pasta Salad – this time with Gymnastics Pasta.  Your guests will flip for it – I promise it will become a family favorite!

BLT Pasta Salad with Gymnastics Pasta | WorldofPastabilities.com

BLT Pasta Salad with Gymnastics Pasta | WorldofPastabilities.com

Light Fettuccine Alfredo – featuring our Princess Pasta.  Your kids will not know the difference and you’ll love it too!

Light Fettuccine Alfredo with Princess Pasta | WorldofPastabilities.com

Light Fettuccine Alfredo with Princess Pasta | WorldofPastabilities.com

Tuna Pasta Salad with Green Beans – Yum.  Healthy and great for those on the run!  Made here with our On the Run Pasta.

Tuna Pasta Salad wtih On the Run Pasta |WorldofPastabilities.com

Tuna Pasta Salad wtih On the Run Pasta |WorldofPastabilities.com

Classic Tomato and Basil Pasta – Delicious with short or long pasta shapes.  Heart shaped pasta before…Tri-Color Angel Hair Nests now!

Classic Tomato And Basil Pasta with Tri-Color Angel Hair | WorldofPastabilities.com

Classic Tomato And Basil Pasta with Tri-Color Angel Hair | WorldofPastabilities.com

Enjoy revisiting these recipes, and be sure to print them out this time!  We want you to enjoy eating our pasta…not just looking at it!  And let me know what you think when you make them – I love getting feedback and hearing ideas and new twists on our recipes!  Buon Appetito!

 

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Pasta with Tomatoes, Feta, and Herbs http://www.worldofpastabilities.com/pasta-with-tomatoes-feta-and-herbs/ http://www.worldofpastabilities.com/pasta-with-tomatoes-feta-and-herbs/#comments Thu, 30 Apr 2015 14:49:38 +0000 http://www.worldofpastabilities.com/?p=1086 California. Wow. Sonoma. Wine Country. Perfect. We just celebrated my parents’ 50th wedding anniversary (congrats Mom and Dad!) out there this past weekend and once again were reminded how absolutely gorgeous and varied the landscape can be in our country. You keep wondering, are you sure we aren’t in Italy? Once I get all the... 

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Pasta with Tomatoes, Feta, and Herbs | WorldofPastabilities.com

California. Wow. Sonoma. Wine Country. Perfect. We just celebrated my parents’ 50th wedding anniversary (congrats Mom and Dad!) out there this past weekend and once again were reminded how absolutely gorgeous and varied the landscape can be in our country. You keep wondering, are you sure we aren’t in Italy? Once I get all the photos together, I’ll share some of the many highlights.

Sonoma Family Pic | WorldofPastabilities.com
The wine was wonderful of course, but the BEST part of the trip was the fabulous food and wine pairings! The climate just lends itself to growing a huge variety of unique vegetables and herbs, and the level of foodie-ism is over the top. The quality and expectations of each dining experience are elevated no matter how casual or fancy the environment. Every bite is fresh and fabulous. So coming home isn’t so easy… :)

Pasta with Tomatoes, Feta, and Herbs | WorldofPastabilities.com
With California on my mind, I’m sharing a fresh and simple recipe for Pasta with Tomatoes, Feta, and Herbs. With just a few ingredients, you can have this pasta dish ready in no time. It’s a great side dish for summer entertaining. I imagine serving it along with grilled chicken or marinated pork tenderloin and a big green salad. The herbs here really need to be FRESH to maximize the flavor…but dried is good too. And when you come home to an empty fridge, sometimes that’s what you gotta do!

And I know you must think I’m into baseball. Neither of my boys play it actually, but it is that time of year! I featured our Baseball Pasta recently in a delish recipe for Thai Chicken Pasta, which really you must make soon. It’s a home run. (I can’t help it!)

Pasta with Tomatoes, Feta, and Herbs | WorldofPastabilities.com
The fun pasta shapes are great this time of year because they work so well in pasta salads. If you take advantage quickly today, our Baseball, Lacrosse, and Soccer Pasta are on sale, 20% off! And if you need some other great pasta salad ideas, check out our Pasta Salad with Beans and Corn, Shrimp, Avocado, and Spinach Pasta with Mango Vinaigrette, or Kale and Walnut Pesto. All great for warm weather fun!  Enjoy!

4.8 from 8 reviews
Pasta with Tomatoes, Feta, and Herbs
 
Prep time
Cook time
Total time
 
Simple and delicious for summer entertaining!
Author:
Serves: 6
Ingredients
  • 14-16 oz. bag of fun shaped pasta (or any other short shape!)
  • 2 cloves garlic, minced
  • 6 T. olive oil
  • 4-6 ripe tomatoes, seeded and chopped
  • 1 cup crumbled Feta cheese
  • 2 t. dried Italian Seasoning or ½ cup chopped fresh herbs (basil, oregano)
  • 1 t. salt or to taste
  • ½ t. ground black pepper
Instructions
  1. Prep and measure all ingredients.
  2. In the meantime, cook pasta according to package directions. Drain.
  3. Add all ingredients to hot pasta and carefully blend to combine.
  4. Adjust seasoning. Serve warm.

 

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Angel Hair Pasta with Garlic and Spinach http://www.worldofpastabilities.com/angel-hair-pasta-with-garlic-and-spinach/ http://www.worldofpastabilities.com/angel-hair-pasta-with-garlic-and-spinach/#comments Wed, 22 Apr 2015 15:00:25 +0000 http://www.worldofpastabilities.com/?p=1066 “GAAAHHHHLLIC” you might be thinking. Why would you ever make pasta with garlic as a main ingredient? Because, as you know, garlic is a pantry staple and one of the fundamental ingredients of Italian cooking and who’s kidding -most cuisines. Garlic can add zip, spice, pungency, or even sweetness to your recipe depending on how... 

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Angel Hair Pasta with Garlic and Spinach | WorldofPastabilities.com

GAAAHHHHLLIC” you might be thinking. Why would you ever make pasta with garlic as a main ingredient? Because, as you know, garlic is a pantry staple and one of the fundamental ingredients of Italian cooking and who’s kidding -most cuisines. Garlic can add zip, spice, pungency, or even sweetness to your recipe depending on how it is prepared. It has been used for thousands of years for both culinary and medicinal purposes…or in some cases of “bad dates” it has been used strategically to ward off unwanted advances. :)

Angel Hair Pasta with Garlic and Spinach | WorldofPastabilities.com
I absolutely love garlic in our Angel Hair Pasta with Garlic and Spinach. It’s a simple and delicious recipe that I uncovered in my pasta recipe “archives” – twenty plus years of torn magazine pages, post-it notes, and hand written note cards. I am so happy that I found it! Next time I’ll add some seafood like shrimp or salmon. This really ranks right up there as a favorite like my Tuscan Style Clam Sauce or our Simple Pesto Wine Sauce with Bay Scallops. Go now and put these recipes at the front of your pasta recipe file!

Angel Hair Pasta with Garlic and Spinach | WorldofPastabilities.com
Another reason that the garlic works so well here is that you dissolve anchovy fillets with it when sautéing the garlic. I know you are thinking “Yuck!” “Anchovies?!” Believe me, you and your guests will never know and their saltiness and punch of flavor add just the right balance to the many garlic cloves. They do not make it taste “fishy”.  You’ve probably eaten more anchovies in your culinary journey than you realize. Often they are a part of salad dressings and sauces. Chefs use anchovies as their secret ingredient and guess what – so can you!

Angel Hair Pasta with Garlic and Spinach | WorldofPastabilities.com
So don’t be scared and try this…I promise it will become a favorite!  Note: I didn’t mention the “a” word and my family, including the boys, couldn’t eat enough of it! And, no, this is not a recipe that leaves your breath or mouth feeling like you just ate a head of garlic. No garlic breath here…just smiling faces!

5.0 from 1 reviews
Angel Hair Pasta with Garlic and Spinach
 
Prep time
Cook time
Total time
 
Garlic and spinach are the stars in this recipe...supported by anchovies that you won't even know are in there! Delish and simple!
Author:
Serves: 4
Ingredients
  • 12-14 ounces of long pasta (I used our Tri-Color Angel Hair Pasta Nests, but you can sub any long shape)
  • 2 T. olive oil
  • 12 garlic cloves, minced (please use fresh, not jarred)
  • 12 canned anchovy fillets, chopped
  • ¼ cup capers
  • 3 bags ready to cook baby spinach leaves (approx 12 oz per bag)
  • ¼ cup fresh Parmesan cheese
  • Fresh chopped tomatoes or sliced tomatoes, for garnish
Instructions
  1. Heat olive oil in a large saute pan over medium heat. Add garlic and saute until golden brown.
  2. Add anchovies to pan, and using a wooden spoon, mash and stir them until they dissolve into the oil.
  3. Add capers and cook and additional minute.
  4. Add spinach leaves, adding one bag at a time, tossing continuously until it wilts. Add a splash of water or wine if needed. Reduce heat to low and keep warm.
  5. In the meantime, cook pasta according to package directions. Drain and add pasta to spinach mixture.
  6. Serve on plates topped with fresh Parmesan and chopped or sliced tomatoes!
Notes
This pasta would be great served with grilled or sauteed shrimp or other fish - like salmon or orange roughy.

 

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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/#comments 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... 

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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!

4.7 from 66 reviews
Miso Broth Bowl with Whole Wheat Noodles
 
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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!

 

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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... 

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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
 
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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!

 

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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,... 

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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
 
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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!

 

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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... 

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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
 
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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.

 

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