Category: Pasta

Main Dishes, Pasta, Recipes

Tangy Chicken Pasta

Sarah

If there is one thing that joining a CSA has taught me about my culinary skills is that I am not well versed in cooking greens. Aside from the usual lettuce and spinach, I never really ate greens of any type growing up. No mustard greens, collard greens, or kale to speak of. In recent years I have had kale and mustard greens a time or two, but that’s about it. That’s why I was so excited about how one of my latest pasta dishes turned out.

It all started the night before our CSA pickup where I decided I had to use up some mustard greens, garlic, and lemon thyme that had been hanging around our fridge for the past six days. It was seriously getting ridiculous, so I just threw together a marinade for some chicken, closed my eyes and said a prayer, hoping for the best. You know how some combos are really, really bad? Well, this one was anything but.

My impromptu Tangy Chicken Pasta incorporates a double dose of lemon in fresh lemon thyme and lemon juice, as well as spicy black pepper, sweet garlic, and rich olive oil in the marinade. As the chicken cooked, I steamed the distinctively unique peppery mustard greens and cooked up a batch of noodles to serve as the vehicle for my tangy feast. At the end, I tossed in some broccoli florets as the pasta cooked to bump up the veggie content and mixed everything together with a pseudo lemon-balsamic reduction glaze.

The results? Incredible levels of flavor and depth. For best results, make and serve the same day, but if there are leftovers be sure to add some extra lemon-balsamic glaze to make the flavors pop once more. Enjoy!

Tangy Chicken Pasta
printable version

Ingredients:

  • 1 pound chicken breasts, chopped into 1-inch cubes
  • 1/3 cup lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/3 cup loosely packed fresh lemon thyme, roughly chopped + more for garnishing
  • freshly ground black pepper
  • 3 cups loosely packed mustard greens, stems removed and roughly chopped
  • 5 cups broccoli florets
  • 2 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar
  • 1/2 pound small noodles, uncooked [I used mini farfarelle]

Directions:

Whisk together 1/3 cup lemon juice, olive oil, garlic, lemon thyme, and black pepper in a small bowl or ziploc bag. Place [raw] chicken in mixture, cover, and refrigerate for at least 30-60 minutes and no more than 24 hours to marinate.

When ready to prepare, bring a large pot of water to boil for the pasta.

Heat a medium skillet over medium-high heat. Pour chicken and marinade into skillet and allow to cook, stirring occasionally, until each piece is cooked through. You could add additional olive oil, but I found it unnecessary due to the marinade. When chicken is cooked, remove to a large bowl, reserving liquid in pan.

While the chicken is cooking, set a third [yes, I know!] pot on the stovetop and fill with several inches of water and a steamer insert. Add mustard greens, cover, and heat to medium. Steam mustard greens until just tender. Remove from heat and spoon out into the bowl with the chicken.

After mustard greens are in the pot, turn back to the pasta water–it should be boiling by now. Add the pasta and cook according to package directions. But… one minute before pasta should be done, add the broccoli to the water and blanch. Immediately remove from heat and drain well, then add to mustard greens and chicken. Toss well.

Lastly, pour 2 tablespoons lemon juice and 2 tablespoons balsamic vinegar into the skillet where the chicken cooked. Over medium heat, stir constantly, scraping the sides and bottom of the pan. When mixture has thickened, remove from heat and pour over pasta mixture and toss to coat. Garnish with additional lemon thyme leaves and serve immediately. Enjoy!

Main Dishes, Pasta, Recipes

Lemony Kale Pasta

Sarah

So far this summer, I have come to love Wednesdays, even though the last several have been rainy and not-so-fun. Nothing can top last Wednesday, when a tornado hit Bloomington and downed over 500 trees on Indiana University’s campus and more all around town, in addition to damaging numerous buildings and homes. Thankfully, there were no serious injuries. But yet… I still am loving Wednesdays. Why, you might ask? Because Wednesdays is CSA day!

As you might remember, Ben and I joined our first CSA this summer. Every Wednesday after work, I head over to a nearby park and pick up a basket of goodies for the week. We’ve gotten to try a lot of delicious, local, seasonal, just-picked vegetables and herbs, including gorgeous rhubarb [fact: did you know rubarb doesn’t have to be bright red to be tasty?], radishes [I’ve discovered that I love those spicy things], Asian mustard greens, pea shoots, green garlic, chocolate mint, oregano, chervil, and more.

So far, I think my absolute favorite CSA box find has been the baby kale we received during our first pick-up. This kale was tender, tiny, and flavorful. Normal kale leaves are huge and require lots of cutting to be manageable. This kale, on the other hand, was a little bigger than a spinach leaf. Each bite packed an insane amount of peppery flavor with just the right amount of crunch. If you’ve never tried kale, be sure to check it out at your local farmer’s market. Grab a bunch and make this simple Lemony Kale Pasta that I found compliments of Annie’s Eats.

Lemony Kale Pasta

What we loved about this dish–besides the twenty minutes or so of prep time, most of it waiting for the water to boil/for pasta to cook… sigh…–was the sharp contrast of flavors that blended together so well. Meant. to. be. I always think of lemon and olive oil as the perfect pairing for say, marinating chicken with some herbs or spices. And kale is good for my African Peanut Pineapple Stew. But lemon… and kale… with pasta? Really, you jest. It is good though… and it’s not just the cheese that makes it so wonderful! The lightness of the lemon, the richness of olive oil, and the sharpness of kale–plus the cheese… we can’t forget the cheese!–join together with a hearty noodle for a party on your plate.

So what are you waiting for? Go get yourself some kale and try this for yourself!

Lemony Kale Pasta [from Annie’s Eats]
printable version

Ingredients:

  • 2 cloves garlic, peeled and minced
  • couple dashes of Kosher salt
  • 1/2 cup Parmesan cheese, grated plus more for serving
  • 4-6 tablespoons extra virgin olive oil
  • juice of 2 lemons
  • 1/4-1/2 teaspoon red pepper flakes
  • freshly ground black pepper
  • 1 pound pasta [i.e. penne]
  • 1 large bunch baby kale, rinsed and dried, stems removed
  • lemon slices, for garnish

Directions:

Bring a large pot of water to boil for the pasta. Don’t forget to salt the water! Then, start on the dressing. Mix together the garlic and a little bit of salt [original suggested 1/4 teaspoon but I didn’t use that much]. Smash garlic with fork or chef’s knife to  make a paste. Place paste in a small bowl and add 1/2 cup Parmesan, olive oil [start with about 4 tablespoons and add more later if needed], lemon juice, red pepper flakes, and black pepper to taste. Whisk until combined.

Cook pasta to al dente or your preference. Meanwhile, chop kale into 1/2 inch strips and place in large serving bowl. Pour dressing on top of kale and toss to coat. After pasta is ready, drain and cool for a moment. Then add to kale mixture and toss again to coat. Add additional olive oil to thin dressing if needed. Serve with lemon and Parmesan to taste.

Main Dishes, Pasta, Recipes

Springtime Linguine

Sarah

My love affair with pasta began a long long time ago [sorry husband], and I don’t anticipate it disappearing anytime soon! Especially now that I’m in my final week of taper for my upcoming marathon, I’m carbo-loading up a storm this week!

[side note: I’ll be automatically tweeting my progress at the race on Sunday, via live runner tracking. You can follow me here if you don’t already.]

Last night was homemade fried rice, and you can bet that pasta, rice, and bread will be filling my lunchbox and plate many times this week. Yum! Even though heavy, cheesy, rich pastas are my thing, I also love light, veggie-filled delights like my new creation, Springtime Linguine. These sort of light dishes are great for carbo-loading and ensure that you don’t [gasp] get sick of pasta before your big event. Oh, the horror! Anyways. This dish is pretty simple and easily customizable. Each bite held a hint of creamy and cheesy goodness [the good stuff] as well as the tangy freshness of lemon and parsley and the nutritious stuff of veggies and protein [the good for you stuff]. I just love a meal with a wide variety of tastes and textures, don’t you? Enjoy!

Springtime Linguine

Ingredients:

  • 1/2 pound whole wheat linguine, uncooked [or any other type of pasta]
  • 1/4 cup red onion, minced
  • 1 clove garlic, minced
  • 1/2 cup cooked ham, chopped
  • 1/2 cup peas [I used frozen]
  • 1/3 cup fresh lemon juice
  • 1/4 cup fat free half and half
  • 5 tablespoons lemon zest [from 1 large lemon]
  • handful fresh parsley, minced [about 1/4 cup]
  • about 1/4 cup asiago cheese, grated
  • olive oil
Directions:
Cook linguine to al dente. While pasta is cooking, heat olive oil over medium heat in a small skillet. Add onion and garlic and cook until soft. Mix in chopped ham and peas. Set aside.
When pasta is ready, drain and return to pan. Toss with a little olive oil [maybe 1-2 tablespoons] and stir in lemon juice and half and half. Toss in onion, garlic, ham, lemon zest, and parsley until well combined. Top with asiago cheese and stir until cheese melts. Serve immediately.
Click here for the printable version: Springtime Linguine
Main Dishes, Pasta, Recipes

Pantry Pasta for Two

Sarah
compression socks
Hanging out in the cool compression socks on Saturday! These things work!

On Saturday, I ran 20 miles in the pouring rain and thunderstorm as part of my training for the Cleveland Marathon. [As the worst part of the storm hit, I decided to call it a day and finish up the last 2.5 miles on the treadmill.] I know I haven’t talked about it very much on the blog, but running and school have pretty much consumed most of my free time since January. I am so ready for this semester to be over with, and I can’t wait for my marathon to get here so I can see what I can do! Last weekend I ran a local half marathon in 1:39:32, which is a nearly 10 minute PR… so I have high hopes for the marathon! But aside from all of that… I’ve just been really busy and really tired lately, which is why posting has been down.  I hope to remedy that starting in May.

pantry pasta
plate of deliciousness

Moving on to yummy things… I made this pasta dish a few weeks ago [before my first 20 mile run this training cycle, actually] and was wowed beyond belief. I know the The Pioneer Woman can cook, but this was absolutely phenomenal. I was a brave little girl and picked up some Kalamata olives especially for the occasion [I am not an olive fan] and Ben was a brave boy and faced his arch-nemesis: the red onion. Results? Bravery is awesome! What we loved about this simple dish was the pop of each flavor. The sauce kept the best attributes of each component [onion, garlic, tomatoes, olives, wine] without letting any one item overwhelm and overpower the others. Each bite was flavorful and fresh, without the addition of a million herbs or vegetables. I love those things, but sometimes basic is best. One of the greatest parts of this dish is that I think it’s totally customizable. Leave out the chicken if you’re a vegetarian, swap the chicken for shrimp or steak. Use chicken or vegetable broth if wine isn’t your thing. The possibilities are endless! Plus… this totally makes more than enough for two. I had leftovers after my run and was fully satisfied!

Pantry Pasta for Two [from The Pioneer Woman]

Ingredients:

  • 3 tablespoons olive oil, divided
  • 1 cup red onion, diced
  • 3 cloves garlic, minced
  • 1 can [14.5 ounce] diced tomatoes with juice [salt free]
  • ⅓ cup Kalamata olives, pitted and roughly chopped
  • ⅓ cups white wine
  • 2 whole boneless, skinless chicken breasts, pounded thin
  • freshly ground black pepper
  • grated Parmesan or Asiago cheese
  • ½ pounds linguine

Directions:

Bring a large stockpot to boil and then prepare linguine according to package directions. Set aside.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook for 5 minutes, stirring occasionally to soften. Add garlic and saute for another minute. Stir in tomatoes with juice and olives until combined. Cook for an additional minute. Pour in wine and simmer, covered, over low heat for 15 minutes, stirring occasionally.

Then, heat 1 tablespoon olive oil in a separate skillet. Season chicken with pepper and then cook on both sides until golden brown and cooked through.

Arrange cooked linguine on a platter or large bowl. Spoon 3/4 of the sauce over the pasta. Place chicken on top, then spoon the rest of the sauce on top of the chicken. Sprinkle on grated Parmesan or Asiago and serve immediately.

Note:

Feel free to play around with this recipe. Swap chicken for shrimp or steak, or leave out altogether. Use broth instead of wine. The possibilities are endless!

Click here for the printable version: Pantry Pasta for Two

Main Dishes, Pasta, Recipes

Roasted Vegetable Lasagna

Sarah

Poor, poor husband. My poor meat-lovin’ husband has been subjected to meatless recipe after meatless recipe. Last week, I think Ben only got meat for dinner once… and he had to make it himself. See, the more I run as I’m training for this marathon, the more I crave vegetables. [And funfetti frosting and brownies, but that’s another story.]

The good news though, is all these veggie cravings have resulted in some pretty good meals, like this one. I am not one to like mushy, cooked vegetables, which is why I chose to roast sweet bell peppers, savory mushrooms, and luscious, juicy tomatoes. Roasting these veggies adds another level of flavor and texture to this creamy, cheesy lasagna. It’s filling but not heavy, and bakes up bubbly and brown. A perfect dish for a cold Friday night–and a great way to carb-load on the night before an 18 mile run. Or, y’know, do whatever normal folks do on their Saturday mornings.

P.S. And if you’re worried about Ben and his lack of meat, I bought him a big hunk ‘o pork and cooked it in the crock pot yesterday. Recipe to come. For now, enjoy this veggie-friendly dish!

Roasted Vegetable Lasagna [based off of these recipes from Cooking Light and For the Love of Cooking and my mom’s]

Ingredients:

  • 3 bell peppers, diced [I used red, yellow, and orange]
  • 4 roma tomatoes, quartered
  • 12 ounces mushrooms, sliced
  • 5 cloves garlic [keep the skins on for roasting]
  • black pepper
  • salt
  • dried basil
  • nutmeg
  • 16 ounces fat free cottage cheese
  • 1/2 teaspoon dried oregano + additional for roasting
  • 1/2 teaspoon garlic powder
  • 2 eggs, beaten
  • 1 1/2 cups fat free half and half, at room temperature
  • 3 tablespoons flour
  • 9 lasagna noodles
  • 8 ounces Italian cheese blend [I used Sargento’s]
  • 3 ounces shredded Parmesan cheese
  • olive oil
  • cooking spray

Directions:

Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray, then spread peppers, tomatoes, and mushrooms in a single layer. Place the garlic cloves in one corner, for easy access after they are roasted. Drizzle olive oil over vegetables and season as desired with black pepper, a little bit of salt, basil, and oregano. Toss gently to coat. Bake for 20 degrees, flip, and return to oven for another 10 minutes. Let cool.

In a small saucepan over medium heat, whisk together flour and half and half. Cook until thickened, about 7-9 minutes, then remove from heat. Stir in a pinch of nutmeg and a generous amount of black pepper. Set aside.

Meanwhile, cook lasagna noodles according to package directions.

When vegetables are cool enough to handle, crush tomatoes and cut into bite size pieces. Then, peel skin off garlic cloves and dice. Return vegetables to pan and stir together.

Finally, in a medium bowl, stir together cottage cheese, eggs, garlic powder, 1/2 teaspoon oregano, and 1/4 teaspoon black pepper.

Reduce oven temperature to 350 degrees.

In a 9×13 casserole dish, layer a 1/3 of the white sauce, 1/3 of the vegetables, 3 noodles, 2 ounces Italian cheese, and 1 ounce Parmesan cheese. Repeat twice, then top with remaining cheese. Sprinkle basil on top. Cover with foil and bake for 30 minutes. Remove foil and bake for 5 more minutes, then turn on broiler and bake for another 2-3 minutes until cheese is golden brown and bubbly. Let stand at least 10 minutes before serving.

Click here for the printable version: Roasted Vegetable Lasagna