The post This Chicken and Pesto Pasta is Packed with Protein appeared first on falafelandcaviar.com.
]]>Ingredients:
- 11 ounces of chicken breast, diced
- 9 ounces of whole wheat pasta (or pasta of your choice)
- 1 cup of cherry tomatoes, halved
- 2 cloves of garlic, minced
- 3 tablespoons pesto sauce
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Grated Parmesan cheese, for garnish (optional)
- Fresh basil leaves, for garnish (optional)
(@dai.cuisine_)Instructions:
- Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a small amount of pasta water.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breast and cook until golden brown and cooked through, about 6-8 minutes. Season with salt and black pepper to taste. Once cooked, remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute.
- Return the cooked chicken to the skillet. Add the halved cherry tomatoes and pesto sauce. Stir well to combine and cook for an additional 2-3 minutes, allowing the flavors to meld together. If the sauce seems too thick, you can add a splash of reserved pasta water to loosen it up.
- Add the cooked pasta to the skillet and toss until it is well coated with the chicken, tomatoes, and pesto sauce.
- Serve the protein-packed chicken and pesto pasta hot, garnished with grated Parmesan cheese and fresh basil leaves, if desired.
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]]>The post Making Your Own Ravioli is Easy With This Recipe! appeared first on falafelandcaviar.com.
]]>Ingredients:
- 2 cups of all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh herbs (such as basil, parsley, or thyme)
- Salt and pepper to taste
- Semolina flour or cornmeal (for dusting)
- Your choice of sauce (such as marinara, Alfredo, or pesto)
Instructions:
- Begin by preparing the pasta dough. On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and add salt and olive oil.
- Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Then, knead the dough with your hands until smooth and elastic, about 8-10 minutes. If the dough feels too dry, add a little water; if it’s too sticky, add more flour. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes to allow the gluten to relax.
- While the dough rests, prepare the filling. In a bowl, combine the ricotta cheese, grated Parmesan cheese, chopped fresh herbs, salt, and pepper. Mix until well combined, then set aside.
- Once the dough has rested, divide it into smaller portions and roll out each portion into thin sheets using a pasta roller or a rolling pin. Aim for a thickness of about 1/16 inch. Place small dollops of the filling onto one sheet of pasta, leaving space between each dollop. Lightly brush water around the edges of the filling.
- Carefully place another sheet of pasta on top, pressing gently around each mound of filling to seal the edges and remove any air pockets. Use a ravioli cutter or a sharp knife to cut the ravioli into individual squares or circles. Dust a baking sheet with semolina flour or cornmeal and arrange the ravioli in a single layer to prevent sticking.
- Bring a large pot of salted water to a boil. Carefully add the ravioli in batches, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a serving dish. Serve the homemade ravioli hot with your choice of sauce. Garnish with additional grated Parmesan cheese and fresh herbs, if desired.
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]]>The post This Tomato and Tuna Pasta Dish is Surprisingly Tasty appeared first on falafelandcaviar.com.
]]>Ingredients:
- 8 ounces of pasta (such as spaghetti or penne)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tin of diced tomatoes
- 1 tin of tuna in olive oil, drained
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions:
- Cook the pasta according to the package instructions until al dente. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until soft and fragrant, about 2-3 minutes.
- Add the diced tomatoes (with their juices) to the skillet, stirring to combine with the garlic and onion. Cook for another 5 minutes, allowing the flavors to meld together.
- Add the drained tuna to the skillet, breaking it up with a fork into smaller pieces. Stir well to incorporate the tuna into the tomato mixture. Season the sauce with dried oregano, salt, and pepper to taste. Allow it to simmer for an additional 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
- Add the cooked pasta to the skillet, tossing gently to coat it evenly with the tomato and tuna sauce. Serve it hot, garnished with fresh chopped parsley and grated Parmesan cheese, if desired. Enjoy this flavorful and comforting dish with your favorite crusty bread or a side salad for a complete meal.
(@cheflamineacasa_)The post This Tomato and Tuna Pasta Dish is Surprisingly Tasty appeared first on falafelandcaviar.com.
]]>The post Have You Ever Made a Chicken and Chorizo Pasta Dish Before? appeared first on falafelandcaviar.com.
]]>Ingredients:
- 8 ounces of pasta (such as penne, fusilli, or rigatoni)
- 8 ounces of chicken breast, diced
- 4 ounces of chorizo sausage, sliced
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 1/4 cup of sun-dried tomatoes, chopped
- 1/2 cup of chicken broth
- 1/4 cup of heavy cream
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions:
- Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water. In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast and cook until golden brown and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.
- In the same skillet, add the sliced chorizo sausage and cook until slightly crispy, about 3-4 minutes. Remove the cooked chorizo from the skillet and set aside. Add the minced garlic to the skillet and cook for 1-2 minutes, or until fragrant. Stir in the chopped sun-dried tomatoes, chicken broth, and heavy cream. Bring the mixture to a simmer.
- Add the cooked chicken and chorizo back to the skillet, along with the dried oregano and basil. Season with salt and pepper to taste. Add the cooked pasta to the skillet and toss everything together until well combined, adding reserved pasta cooking water as needed to loosen the sauce. Cook for an additional 2-3 minutes, or until everything is heated through and the sauce has thickened slightly.
- Garnish the chicken and chorizo pasta with chopped fresh parsley and serve hot, with grated Parmesan cheese on the side for sprinkling.
- Enjoy this flavorful and satisfying chicken and chorizo pasta dish with your loved ones, and revel in its irresistible combination of savory flavors!
The post Have You Ever Made a Chicken and Chorizo Pasta Dish Before? appeared first on falafelandcaviar.com.
]]>The post What Pasta Is Best To Add To Soups appeared first on falafelandcaviar.com.
]]>Small Pasta Shapes
Small pasta shapes like orzo, ditalini, acini di pepe, and pastina are perfect for lighter broths and clear soups. Their tiny size allows for a delightful spoonful of broth and pasta in every bite without overpowering the soup.
Medium Pasta Shapes
Medium-sized pasta like fusilli, farfalle, and rotini are excellent choices for thicker, more robust soups. Their shapes and crevices are great for catching and holding onto heartier ingredients like vegetables, beans, and chunks of meat.
Ribbon Pasta
Ribbon pasta works best in creamy soups. But be mindful of their cooking time, as they typically take longer to cook than smaller shapes.
Tubular Pasta
If you’re not sure what will be best, tubular pastas like penne, macaroni, and cannelloni are versatile choices that hold up well in both light and hearty soups. Their hollow centers and open ends trap the soup’s flavors, delivering a burst of taste with each mouthful.
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]]>The post How To Make A Delicious Chorizo Pasta Dish appeared first on falafelandcaviar.com.
]]>Ingredients:
- 250g dried pasta (such as penne or fusilli)
- 200g chorizo sausage, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tin of diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt
- Black pepper
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions:
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet or frying pan, heat some olive oil over medium heat. Add the sliced chorizo and cook until browned and slightly crispy, about 5 minutes. Remove the chorizo from the pan and set aside.
- In the same skillet, add the chopped onion and diced bell pepper. Cook until softened, about 5 minutes. Add the minced garlic to the skillet and cook for another minute, until fragrant.
- Return the cooked chorizo to the skillet. Pour in the diced tomatoes, along with their juices. Stir in the dried oregano and smoked paprika. Season with salt and pepper to taste.
- Simmer the sauce for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Add the cooked pasta to the skillet and toss until it is well coated in the sauce.
- Serve your pasta hot, garnished with chopped fresh parsley and grated Parmesan cheese, if desired.
︎𝙎𝙝𝙞𝙧𝙡𝙚𝙮
︎ (@live_epicurean)The post How To Make A Delicious Chorizo Pasta Dish appeared first on falafelandcaviar.com.
]]>The post 3 Ways to Use Up Leftover Pasta appeared first on falafelandcaviar.com.
]]>Pasta Frittata
Transform your leftover pasta into a mouthwatering frittata. Preheat the oven to 375°F (190°C). In a bowl, whisk together eggs, salt, and pepper. Mix in the leftover pasta, ensuring it’s well-coated. Pour the mixture into a greased oven-safe pan, top with grated cheese, and bake for 20-25 minutes or until golden and puffy. Slice into wedges for a delightful pasta frittata that’s perfect for brunch or a quick dinner.
Crispy Pasta Nest
Give your leftover spaghetti a crunchy twist. Heat olive oil in a pan and press the pasta into the hot oil, forming a nest shape. Cook until the bottom is golden and crispy. Flip and repeat on the other side. Serve the crispy pasta nest with a side of marinara sauce for a fun and crunchy take on traditional pasta.
Pasta Salad
Turn your leftover pasta into a convenient and refreshing pasta salad. Layer the pasta with cherry tomatoes, cucumbers, olives, and feta cheese in a jar. Drizzle with your favorite dressing and seal the jar. Shake it up when ready to eat for a delicious and portable pasta salad that’s perfect for lunch on the go.
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]]>The post Marry Me Pasta In Time For Valentine’s Day appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 lb rigatoni
- 1 tablespoon olive oil
- 3/4 cup heavy cream
- 3/4 cup chicken or vegetable broth
- 1/2 cup grated Parmesan
- 3 cloves garlic
- 1 tablespoon thyme leaves
- Black pepper
- Fresh basil
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup sun-dried tomatoes
- Salt
Instructions:
- Take out a large pot and fill it with water. Boil the water and add pasta, stirring occasionally until cooked al dente. Remember to reserve 1/2 cup of pasta water before draining the pasta.
- Heat a skillet of olive oil over a medium heat. Add the garlic, red pepper flakes, and thyme, and allow to cook for 1 minute. Then, add the tomatoes, broth, and heavy cream slowly. Cook further until the mixture simmers.
- Add parmesan and stir constantly, cooking the mixture until the cheese is melted and the sauce starts to thicken. This should take about 5 minutes. Season with salt and pepper.
- Place the pasta into the skillet and add the remaining pasta water. Stir frequently so that the pasta is fully coated. Top it all off with basil and more parmesan when serving.
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]]>The post Sweet and Spicy Chili Chicken Stir Fry appeared first on falafelandcaviar.com.
]]>Ingredients
- A package of cooked spaghetti
- 1 tsp chili oil
- 1/4 peanut or sesame oil
- 2 tsps minced garlic
- 2 Tsps of soy sauce
- Store-bought or homemade sweet chili
- 1 package of cubed chicken breast
- Salt and pepper to taste
- 1 Package of fresh broccoli and/or sugar snap peas
Instructions
- Heat your oil in a wok or non-stick pan.
- Add your minced garlic and saute on high heat, but don’t let it burn.
- Add your pasta and coat with the garlic.
- Add in the rest of your wet ingredients and chicken and mix to fully coat.
- Add your veggies.
- Add salt and pepper to taste.
- Cook on high heat for 5-10 minutes until the chicken is fully cooked.
- Serve and enjoy!
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]]>The post Try This Delicious Pasta Sauce appeared first on falafelandcaviar.com.
]]>Ingredients
- 1 head of broccoli
- 4 ounces of stilton
- 1 medium leek
- 4 cloves of garlic
- 1 cup of pasta water
- 10 ounces of fusilli
- 1 tablespoon of olive oil
- Salt
- Black pepper
- Parmesan (to top)
Instructions
- Chop up your leeks into small circles and fry in your olive oil on a medium heat for about 10 minutes. Add your crushed garlic and fry for 2 minutes until aromatic.
- In a separate pan, boil your chopped brocolli for about 7 minutes until soft. Drain and add to your pan with your leeks and garlic. Meanwhile, cook your fusilli in heavily salted water and keep back a cup of pasta water.
- In your pan with your leeks, garlic, and broccoli, add a cup of pasta water and blend with a hand blender. If there is not enough liquid add more, and some salt to add flavor. Once it is smooth, you can crumble in your stilton as it cooks. Once it is all melted, your sauce is ready. Pour over your pasta and add salt and black pepper to taste. It will be delicious with grated parmesan on top. Enjoy!
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