spaghette squash pasta

Martha Stewart Living, January 2008

• Prep Time 10 minutes
• Total Time 65 minutes
• Yield Serves 4

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Ingredients

• 1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
• 1 tablespoon extra-virgin olive oil, plus more for brushing
• 1 tablespoon packed light-brown sugar
• Coarse salt and freshly ground pepper
• 1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh cilantro
• 1/4 cup blanched hazelnuts (1 ounce), toasted and coarsley chopped

Directions

1. Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.
2. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.

triple cheese pasta

Ingredients

* Kosher salt
* 12 ounces gemelli, cavatappi or other spiral-shaped pasta
* 3 tablespoons unsalted butter
* 1 tablespoon all-purpose flour
* 1 teaspoon dry mustard
* Pinch of cayenne pepper
* 1 (12-ounce) can evaporated milk
* 1/2 cup whole milk
* 3/4 cup shredded yellow sharp cheddar cheese
* 3/4 cup shredded monterey jack cheese
* 1/2 cup grated parmesan cheese
* 1/2 cup panko (Japanese breadcrumbs)
* 2 tablespoons chopped fresh parsley, chives and/or scallions

Directions

Bring a pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes.

Meanwhile, melt 1 tablespoon butter in a saucepan over medium heat. Add the flour, mustard and cayenne and stir with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Whisk in both milks and 1/2 teaspoon salt and simmer, whisking occasionally, until slightly thickened and creamy, 6 to 7 minutes. Add the cheddar and jack cheeses and all but 2 tablespoons of the parmesan and whisk until melted; keep warm.

Combine the panko, herbs and/or scallions, 1 tablespoon butter and the remaining parmesan in a microwave-safe bowl and microwave until the butter melts, about 1 minute; toss.

Drain the pasta, reserving about 1 cup cooking water, and return to the pot. Toss with the remaining 1 tablespoon butter, then stir in the cheese sauce, adding the reserved cooking water if needed. Season with salt and top with the breadcrumb mixture.

Chicken Chipotle Sausage w/Pasta

OK I made this one up so bare with me... and the directions, it is SO easy though, I made it two nights ago and my husband is wanting more.

Sauce
1 package of pesto powder (from the grocery store you just follow the directions adding water and a bit of olive oil)

Pasta
1 package spinach pasta (we get it from Trader Joe's, choose your own)

Meat
chicken chipotle sausage browned in a drizzle of olive oil (I used 4 of the sausages and it was personally the perfect amount of spice and meat per noodles)(we find the sausages at Trader Joe's too, again wherever you so choose!)

I boil the pasta while the sausage is browning and then make the pesto sauce and add all together and serve... we unfortunately had no left overs :(

mac and cheese caserole

Everyone can make an easy box of kraft for a quickie, but when you want to put some extra time into it... WOW it pays off!

preheat oven to 350F
grease a 9x13 baking dish

1 lb elbow macaroni, uncooked
5tbsp melted butter
1 lb cheddar cheese, grated
2 cans (12oz each) evaporated milk
2c water
4 eggs, lightly beaten
2 1/2tsp ground mustard
1tsp salt
2 tsp worcestershire sauce
1/4tsp hot sauce
1c bread crumbs
1tsp paprika

In a large bowl toss
uncooked pasta
3tbsp melted butter
cheese

In a medium bowl whisk
evaporated milk
water
eggs
ground mustard
salt
worcestershire
hot sauce

In a caserole dish place macaroni mixture
and cover with sauce mixture
bake for 55-60 min

In another bowl combine
bread crumbs
paprika
and remaining 2tbsp melted butter
sprinkle over baked macaroni
return to oven and broil for 2 min until golden brown

The left overs are even better the second and third time around!

noodles alfredo

So easy it barely counts as a recipe! You will love this and so will anyone who eats it. Also from the semi-homemade cookbook.

8oz fettuccine
1 1/2 sticks butter
1c whole milk
1c grated parmesan cheese
salt

In a large pot
boil pasta in salt water until soft
drain

Return noodles to pot and place over low heat
add butter and milk
toss until butter is melted
add cheese and stir until melted
salt to taste

serve and enjoy
You could add some grilled chicken to add some protein to the meal or eat as is.
If there are any leftovers... save them!

broccoli and bow ties

Oh I just love when I know I get to eat this for dinner, even making it is fun. It is so easy and fresh kids will love it too. I have recently started using all fresh produce it takes only a few more seconds and the taste is way better. We all feel healthier too.

4 florets of broccoli
rinse and cut off easy bite size head pieces
boil in a few cups of water with a dash of salt until tender about 3 min

Boil 1/2 lb wheat bow tie pasta until tender
Drain water and set aside

In a sauce pan heat
2tbsp butter
2tbsp olive oil
1tsp garlic minced
and cook garlic for 1 min
Remove from heat and add
2tsp salt and pepper
1tbsp lemon juice

Mix together broccoli and pasta and sauce

Bring to the table hot and eat it up! I always make extra and save it in a tupperware for my husbands lunches. It breaks up the PB and J's :) I might add some chicken if I have some from the night before already cooked.