Stracciatella Soup with Ditalini

This simple Italian egg soup is such a great staple during the colder months. You can add little pasta as I did, or even add in orzo for a different twist. In a sense, it is close to the Chinese egg drop soup, but with some Italian flare. It is very easy to make and can come together in a snap.

Recipe yields 6 servings

Ingredients
6 cups low sodium chicken broth
2 large eggs
1/4 cup finely grated Parmesan cheese
2 tbsp parsley
2 tbsp basil
5 oz baby spinach
1/2 lb Ditalini pasta

Add the chicken broth to a large pot and bring to a boil. In a medium mixing bowl, whisk together the eggs, Parmesan cheese, parsley and basil. Lower the heat on the broth to medium and slowly stir in the egg mixture. Continuously stir the broth and the eggs will be pulled in to create thin strands.

Add in the spinach and cook until lightly wilted. Season with salt and freshly ground black pepper. Ladle into serving bowls and top with extra Parmesan cheese. Enjoy!

Bowties with Shrimp in Creamy Tomato Sauce

After three servings each and stuffed bellies, both my dad and Carmine exclaimed this was the best pasta they have ever had. Ok so maybe they are being a little dramatic, but from a family who eats pasta at least twice a week, that has got to hold some merit. A spin on the classic alla vodka sauce, this creamy sauce is livened up with some white wine and loaded with fresh herbs. Try the recipe below and see if Carmine and my dad were right.

Recipe yields 4 servings

Ingredients
1 lb Bowtie pasta (or any other shape of your choice)
2 lbs large shrimp, cleaned with the tails off
2 tbsp unsalted butter
3 tbsp extra virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, finely chopped
1 cup dry white wine
28 oz Tuttorosso tomato sauce
3/4 cup heavy cream
1/4 cup fresh basil, chiffonade
1/4 cup fresh parsley, finely chopped
Salt & freshly ground black pepper, to taste
Grated Parmesan cheese, for topping

Put a large stock pot of lightly salted water up and bring it to a boil. (We will use this to cook the pasta). Once boiling, add the pasta and cook until al dente. Drain the pasta and set aside. (Coat with about 1/2 tbsp of olive oil to prevent it from sticking together).

In a large skillet, melt the butter and add 2 tablespoons of olive oil. Add the shrimp and cook for 2-3 minutes per side until opaque. Remove shrimp to a bowl and reserve. Add the remaining olive oil to the same skillet along with the onion and garlic. Turn heat to medium high and cook until onions are translucent and garlic is fragrant, about 3-4 minutes. Add in the white wine and turn up the heat. Allow to simmer for about 5 minutes until the wine reduces by at least half.

Pour in the tomato sauce and give everything a good stir and bring the sauce up to a slow boil. Reduce the heat to low and pour in the heavy cream as the sauce is simmering. Simmer for 8-10 minutes. With about 3 minutes left on the clock, toss in the herbs and seasoning and give it a good stir. Return the shrimp to the skillet and toss to coat with the sauce.

Place the cooked pasta in a large serving bowl and cover with sauce. Stir it all together so the sauce is evenly distributed. Serve with extra sauce on the side and lots of grated cheese for topping. Enjoy!

Butternut Squash Risotto

Fall is officially here and there is no denying it. With that said, I might as well embrace the cooler temperatures, heartier meals and pumpkin everything. I received beautiful butternut squash from the crop share and decided to make a creamy and fluffy risotto. This dish is very hearty, so you can serve it alone with a side salad or alongside a simple grilled chicken. The mix of the butternut squash and vanilla adds warm and comforting flavor to this dish.

Recipe yields 6-8 servings (as a side dish)

Ingredients
4 cups vegetable broth
1 vanilla bean
3 cups butternut squash (about 1 medium butternut squash)
3 tbsp unsalted butter
1 medium yellow onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Pecorino Romano cheese
1 tsp salt
1 tsp parsley

In a medium stock pot, add the vegetable broth. Cut open the vanilla bean and scrape the insides into the pot. Toss in the outside bean and bring the broth to a simmer.

Chop the butternut squash into 1" cubes. Add the squash to the pot and cook in the broth for 8-10 minutes, until the squash is tender. I like to keep the squash on the 'harder' side so it has a bite to it when added to the risotto. But if you prefer, you can cook it longer and it will be softer in the final dish. Once the squash has reached your preferred texture, remove from the pot with a slotted spoon and reserve on the side. Keep the heat on low, so the broth mixture stays warm.

In a large skillet, melt 2 tablespoons of butter and add the chopped onion. Cook on medium low heat so the onion becomes tender without browning. Add the rice and coat in the butter. Add the white wine and continuously stir the rice until the wine is absorbed. About 1/2 cup at a time, transfer the broth into the skillet and stir into the rice. Continue this process, waiting to add more broth until the current portion has been soaked up by the rice. Keep on stirring until all the broth has been removed from the pot and has been soaked into the rice. The rice should now be plump and creamy. (*Note - remove the outer vanilla bean from the broth, DO NOT mix it into the rice!)

Cut the heat on the skillet and add the remaining butter, cheese and salt. Stir to incorporate throughout the rice. Add the reserved, cooked butternut squash and fold into the mixture. Remove to a serving dish and top with chopped parsley. Serve on its own or alongside a simple main dish. Enjoy!

Pasta alla Ratatouille

A quick disclosure - this is MY version of a ratatouille. It does not follow classic French cooking standards, but I think it tastes just as good. I had a surplus of great vegetables on hand from my crop share and this was one great way to use them up. This is great as a side dish, but you can also throw it over pasta or rice to serve it as a meal.

Recipe yields 8-10 servings

Ingredients
1/4 cup extra virgin olive oil
1 head of garlic
3 large zucchini
1 large eggplant
1 medium yellow onion
5 lbs. tomatoes
1/2 lb. green beans
1-2 tbsp salt (this is based on a taste test and preference)
1 tbsp ground black pepper
2 tbsp fresh basil
1/4 cup fresh parsley
2 lbs whole wheat pasta

Start off by preparing your vegetables. You are going to want to mince the garlic, slice the onion and dice the zucchini and eggplant. If your green beans are extra long, you can cut them in half to make them more manageable when it comes time to eat.

Heat the olive oil in a large pot and add your garlic. Cook for about 2 minutes until fragrant and add in the onion, zucchini and eggplant. Cook on medium heat for about 10 minutes.

In the meantime, start to dice the tomatoes. You want to cut them into about 1/2" cubes. Add the tomatoes and all the juices to the pot and stir it all together. Using the back of your spoon, 'smoosh and squish' the tomatoes to extract more juices. Remember, this is a very rustic dish, so nothing has to be perfect. After all the tomatoes are added, bring the mixture to a boil. Add your salt, pepper and chopped basil and continue to boil. You can lower the heat to medium, but you still want to see some bubbles. Cook for about 15 minutes before adding the green beans.

Cooking time will vary depending on the sizes of the vegetables and how small/large you cut them. Continue to check the vegetables until they are tender. The zucchini is likely to take the longest to cook. Overall, my pot sat at a slow boil for about 15 minutes. Once your comfortable with the flavors and textures (remember, you can always add more salt and pepper depending on your tastes), shut off the heat and mix in the chopped parsley.

Now you can pour this delicious mixture over your pasta and serve alongside a crispy French baguette. Delicieux! Bon Appetit!

Tuna & Pea Macaroni Salad

In my family, no BBQ is complete without this Tuna & Pea Mac Salad. My Nanny has been making this for years and I have become addicted to it. It is always the first thing to go at any party, so that must mean something, right?

Recipe yields 10-12 servings

Ingredients 

1 lb elbow pasta

2 5 oz. cans albacore tuna in water

1 8.5 oz. can sweet peas

1/4 cup mayonnaise

Ground black pepper

 Bring a pot of water to a boil. Add pasta and cook until al dente. Drain and run the pasta under cold water to cool temperature.

In a bowl, add drained tuna and mayonnaise. Using a fork, combine the ingredients and break up the chunks of tuna fish.

Add pasta to a large bowl and top with the tuna fish mixture. Using your hands, combine the ingredients so the tuna fish is evenly distributed. This is your chance to get a little dirty. Top of with the peas and combine. Make sure you drain the peas of their juices first.

Cover the bowl and refrigerate for at least an hour before serving. Keep the pasta salad in the refrigerator until you are ready to eat. Serve and enjoy! Store any leftovers in the refrigerator for up to one week.

Fresh Spinach with Chicken & Pasta

Last week I received a bunch of spinach in my crop share. It was crispy and fresh and delicious. It was thick, in the sense that I knew it would hold its shape and substance when I cooked it which is why I chose to pair it with the delicate angel hair pasta. The pasta is so light, while the spinach adds substance along with the chicken and tomatoes. This recipe comes together so quickly and is perfect for a weeknight meal. It is filled with nutrients from the veggies and the chicken brings the protein. The perfect summer accessories for a bowl of pasta.

Recipe yields 4-6 servings

Ingredients
1 lb angel hair pasta
2 lbs skinless, boneless chicken breast
Salt and pepper, to taste

1 tbsp extra virgin olive oil
4 cloves garlic
1 1/2 cups chicken stock
3/4 cup dry white wine
1 large bunch spinach
8-10 grape tomatoes
Freshly grated Parmesan cheese, for topping

Chop the chicken into one inch cubes and season with salt and black pepper.

To a large skillet, heat the olive oil and add the chicken. Cook on medium high heat and turn until all sides are browned. Remove to a plate and reserve on the side. In the meantime, bring a large pot of water to a boil for the pasta.

To the same skillet, add the chopped garlic and cook until fragrant.

Add the chicken stock and white wine and bring to a boil. Let boil until the liquid is reduced by half. At this point, you should put your pasta in the boiling water and let it cook.

Return the chicken to the boiling liquid and shut off the heat.

Add spinach and sliced tomatoes on top of the chicken (while the heat is off).

Toss in the cooked pasta and stir together the ingredients. The heat from the chicken and pasta will wilt and cook the vegetables.

Remove from the skillet to a large serving bowl. Top with freshly grated Parmesan cheese. Serve & enjoy!

Roasted Asparagus Pesto with Roasted Tomatoes

This pasta dish is great for summer nights when you want a simple meal that comes together in under 30 minutes. The pesto sauce is a great option for the pasta as it keeps it light and the vegetables help to fill you up. This asparagus pesto is a nice change to a regular pesto sauce that really packs an added punch.

Recipe yields 4 servings

Ingredients
1 lb bow tie pasta (or any shape you prefer)
1 lb asparagus
1 pint grape tomatoes
1/4 cup extra virgin olive oil
1/2 cup pine nuts
1/2 cup fresh basil
2 tbsp grated Parmesan

Preheat the oven to 400F degrees and arrange racks so there is one in the upper third of the oven and one in the bottom third. Add the pine nuts to a baking sheet. Spread them out so they are in one layer.

On a separate baking sheet. arrange the tomatoes and asparagus in an even layer. Sprinkle with a tablespoon of oil and a dash of salt. Place the vegetables on the top rack of the oven and the pine nuts on the bottom. Roast the vegetables for 20 minutes and toast the nuts for 10 minutes or until browned and fragrant.

While that is in the oven, pick off your basil leaves and clean under cold water to remove any dirt or grit.

Once your nuts are toasted, place in a food processor. Leave behind about a tablespoon of nuts to sprinkle over your pasta at the end. Blend until the nuts are only fine crumbs.

Add to the processor the basil leaves, Parmesan cheese, a dash of salt and 3 tablespoons of oil. Mix well until all ingredients are blended together. At this time, you can also bring a large stock pot of water to a boil to cook your pasta.

Once the vegetables are done (the asparagus will be browned at the tips and the tomatoes will have sunken) remove from the oven. Arrange the asparagus on a cutting board and cut off about 1 inch at the tip and reserve. Cut the remaining stems into about 1 inch pieces.

Add the pieces of the asparagus stems to the food processor with the rest of the sauce. Blend until you have a smooth paste. If necessary, add a tablespoon or so of the water from the pasta pot to the paste to give it a smoother consistency to help it easily spread on the pasta.

Once your pasta is cooked, drain it and add to a large serving bowl. Toss together the tomatoes, reserved asparagus tips, reserved pine nuts and the pesto sauce. Serve with extra Parmesan cheese on the side. Enjoy!

Hearty Chicken Noodle Soup

Growing up, at the first sign of sickness, it was always straight to the chicken soup. In my mind, chicken soup could cure anything from a stuffy nose to a sore throat. With all the nutrients from the vegetables and protein to give you strength from the chicken, a hearty bowl of chicken noodle soup covers it all, and warms up your insides in the process. You are going to love this soup because it is easy to make a big batch, it has a lot of flavor from the different spices and it is hearty and filling. With all the coughing and sneezing going on, play it safe and cook up a large pot for precautionary action.

Recipe yields 8-10 servings

Ingredients
1 lb chicken breast
1 tbsp olive oil
2 cups celery
1 large yellow onion
2 cups carrots
4-5 cloves of garlic
8 cups chicken stock
1 tbsp fresh rosemary
1 1/2 cups dry pasta (any size or style you prefer)

Lets start out with our mise en place. First cut your celery into a medium chop.

Next, chop your onion and toss it in the bowl.

Finally, chop your carrots and mince the garlic. In the bowl they go.

Add the olive oil into a large stock pot. Heat it up and throw in your bowl of veggies. Stir so all the veggies get a nice coat of oil. Put on a lid and sweat the vegetables for 8 minutes or so on medium high heat.

While the veggies are sweating, cook your chicken. Coat a skillet with non-stick cooking spray and sear on both sides. Cook 4-5 minutes each side until chicken is cooked through.

Cut the chicken into bite sized cubes and set aside.

Mince the rosemary leaves.

Add the chicken stock and rosemary to the pot. Bring it to a rolling boil and stir for 5 minutes. Lower heat to a simmer.

Bring a separate pot of water to a boil. Add a pinch or two of salt and cook the pasta. Cook to al dente as it will continue to cook once added to the soup.

Toss in the noodles and chicken and stir. Let simmer for 20-25 minutes.

Ladle into a serving bowl and enjoy!

Homemade Fresh Pasta

I love pasta. I could eat it every day of the week without a problem. All shapes and sizes, it doesn't matter to me. But it is always a real treat when it is homemade. Don't get me wrong, the dried pasta in the box is good, but homemade pasta is great! And thanks to my amazing boyfriend, Carmine, it has never been easier to make. For Christmas, he bought me the KitchenAid Pasta Press. It is the most amazing little machine that lets you make six different style of pasta.

Recipe yields 6 servings

Ingredients

3 cups of all-purpose flour (plus extra for kneading)
Pinch of salt

6 large eggs

Here it is - the greatest Christmas gift ever. (Thanks Carmine!)

On a clean surface, create a mound with your flour and a well in the center. Sprinkle your salt in the bottom of the well.

Crack your eggs in the middle of the well. 

Using your hands, begin to mix together the eggs and the flour until it begins to form a ball. Start to knead the flour.

Pull it, push it, stretch it in every witch way to get all that gluten dancing. The dough will start off sticky, but as you knead it (and slowly add some more flour) it will begin to smooth out.

Roll the dough into a ball and wrap it in saran wrap. Refrigerate the dough for at least 30 minutes before you plan to use it.

(Sorry for the lack of photos after this point - I was so consumed with my Pasta Press, I got lost in the excitement and forgot to take any more pictures!)

If you do not have the KitchenAid Pasta Press, you can roll the dough out on a flat surface and use a knife to cut it into strips for spaghetti or linguine. I am going to use my Pasta Press to make rigatoni. Once you have all your pasta cut and ready. Add it to a pot of salted boiling water. Cook for 2-3 minutes and strain. Toss with your favorite sauce and serve. Enjoy!