gnocchi with sage-butter sauce

Ingredients

• Servings: 2
• 2 (12 ounce) packages potato gnocchi
• 1/4 cup butter
• 1 clove garlic, minced
• 1 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• bring a large pot of lightly salted water to a boil over high heat. add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.
• melt the butter in a skillet over medium heat. stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. stir in the sage and salt for a few seconds, then add the cooked gnocchi. toss gently with 1/4 cup of parmesan cheese and the pepper. sprinkle with the remaining 2 tablespoons parmesan cheese to serve.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Pasta Pizzaz

Ingredients

• Servings: 4
• 1 pound farfalle (bow tie) pasta
• 1/3 cup olive oil
• 1 clove garlic, chopped
• 1/4 cup butter
• 2 small zucchini, quartered and sliced
• 1 onion, chopped
• 1 tomato, chopped
• 1 (8 ounce) package mushrooms, sliced
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a large skillet over medium heat, melt the butter with the olive oil and saute the garlic, zucchini, onion tomato, mushrooms, oregano, paprika, salt and pepper for 15 to 20 minutes. combine the pasta and sauteed vegetables and toss.

salsa di noci

Ingredients

• Servings: 4-5
• 3 cups water, or as needed
• 1 1/2 cups walnuts
• 2 cloves garlic, peeled
• 1 pinch sea salt
• 1 teaspoon chopped fresh marjoram
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 1/2 cup extra-virgin olive oil
• 3/4 cup heavy cream
• 1 cup finely grated pecorino romano cheese

new year spinach fettuccine with scallops

Ingredients

• Servings: 4
• 1/2 pound dry fettuccine pasta
• 6 tablespoons olive oil, divided
• 1 (10 ounce) package frozen chopped spinach
• salt and pepper to taste
• 3/4 pound scallops
• 4 cloves garlic, sliced
• 2 (4.5 ounce) cans sliced mushrooms, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup
• ground black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. saute spinach for 5 to 7 minutes or until wilted and no longer watery. remove spinach from skillet and toss with pasta; transfer and keep warm.
• in the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. cook scallops for 1 to 2 minutes or until they appear opaque. add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.
• in the same skillet, heat 2 tablespoons of oil. add 2 more cloves of sliced garlic and saute until golden. add mushrooms, soup and to skillet. stir over medium heat for 8 minutes or until warm. pour over fettuccine and spinach and add ground black pepper to taste; serve.

spaghetti squash i

Ingredients

• Servings: 6
• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
• place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. remove squash from oven and set aside to cool enough to be easily handled.
• meanwhile, heat oil in a skillet over medium heat. cook and stir onion in oil until tender. add garlic; cook and stir until fragrant, 2 to 3 minutes. stir in tomatoes and cook until tomatoes are warmed through.
• use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. toss with the vegetables, feta cheese, olives, and basil. serve warm.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

bacon, brussels sprouts, and mushroom linguine

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine
• 2 tablespoons olive oil, or as needed
• 1 pound bacon, cut into bite-size pieces
• 1/2 teaspoon dried rosemary
• 1 1/2 pounds crimini mushrooms, sliced
• salt and ground black pepper to taste
• 1 1/2 pounds brussels sprouts, trimmed and chopped
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain pasta, reserving 1/2 cup pasta water. return pasta to the pot and toss with olive oil to coat.
• place bacon in a large skillet and cook and stir until bacon begins to crisp, about 10 minutes. drain and discard 1/2 the bacon fat, leaving bacon in the skillet; stir in rosemary.
• stir mushrooms, salt, and black pepper into bacon mixture. add brussels sprouts; cook and stir until mushrooms and sprouts are heated through, 1 to 2 minutes. pour reserved pasta water into bacon mixture; add linguine and parmesan cheese and toss vegetables with pasta until thoroughly mixed and heated through, about 2 minutes. season with salt and pepper.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Quick Clam Sauce

Ingredients

• Servings: 4
• 5 tablespoons olive oil
• 2 cloves garlic, minced
• 4 tablespoons chopped fresh parsley
• 2 (6.5 ounce) cans minced clams, with juice
• 2 (16 ounce) cans crushed tomatoes
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• in a large saucepan, lightly brown garlic in olive oil. stir in parsley, clams with juice, crushed tomatoes, salt and pepper to taste.
• simmer for 45 minutes. serve over cooked pasta.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

Quick And Easy Alfredo Sauce

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated parmesan cheese
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Quick And Easy Alfredo Sauce

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated parmesan cheese
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Chicken Pasta

Ingredients

• Servings: 2
• 4 ounces linguine pasta
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 2 teaspoons seasoning
• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 fresh mushrooms, sliced
• 1 green onion, minced
• 1 1/2 cups heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• meanwhile, place chicken and seasoning in a bowl, and toss to coat.
• in a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. reduce heat, and stir in heavy cream. season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• in a large bowl, toss linguini with sauce. sprinkle with grated parmesan cheese.

curry pasta - pakistani style

Ingredients

• Servings: 4
• 1/4 cup chickpea flour (besan)
• 4 red bell peppers, seeded and diced
• 3 fresh curry leaves
• 1 pound cubed skinless, boneless chicken
• 1 tablespoon ginger garlic paste
• 1 teaspoon ground turmeric
• 2 teaspoons hot paprika
• 1/4 cup water
• 1 (2 ounce) package coconut milk powder
• 1 cup water
• 1 (16 ounce) package spaghetti
• 3 green chile peppers, sliced into thin rings
• 1/2 cup chopped fresh cilantro
• 1 lemon, cut into thin slices

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• heat a small skillet over medium heat. add the chickpea flour and cook, stirring frequently, until the flour darkens slightly and smells fragrant, about five minutes. remove the pan from the heat and pour the toasted chickpea flour into a bowl to cool.
• heat a nonstick skillet over medium-high heat. add the red bell peppers and curry leaves and cook for 2 minutes, stirring constantly. mix in the cubed chicken and cook, stirring frequently, until no longer pink, about 5 minutes. stir in the ginger-garlic paste and fry for 30 seconds.
• combine the turmeric, cayenne pepper, and chickpea flour. sprinkle the spice mixture over the chicken mixture and cook, stirring constantly, for 2 minutes. pour in 1/4 cup of water to prevent the spices from sticking to the bottom of the pan. dissolve the coconut powder in 1 cup of water. pour it over the chicken mixture and reduce the heat to low. stir the mixture occasionally while you prepare the pasta.
• fill a large pot with well-salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the spaghetti, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
• transfer the hot spaghetti to a serving bowl and pour the chicken mixture over the pasta. garnish with sliced green chilies, cilantro, and lemon slices.