Posts Tagged ‘ Presto Pasta Nights ’

Zucchini and ricotta stuffed pasta shells

Zucchini and ricotta stuffed pasta shells

Conchiglioni con ricotta e zucchine The June 2011 issue of OLIVE magazine, featuring (among other stuff) simple Italian cuisine, was a godsend when planning my weekend menu. I was looking for something vegetarian, and those pasta shells were perfect for some gluten-loaded fun. I followed the recipe almost to the t – almost because I had some shallot to go into the tomato sauce, added a bay leaf, a tiny sprinkle of red pepper flakes, and a splash of balsamic vinegar, but other than that I stayed true to these directions: Stuffed & baked ricotta shells Serves 2 from OLIVE magazine, June 2011 olive oil 2 garlic clove, crushed 1x400g tin chopped tomatoes 20 (about 200g) giant pasta shells 500 g courgettes (zucchini), topped, tailed and grated 1/2 lemon,...

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Presto Pasta Nights – Mac and Peas Carbonara

Presto Pasta Nights – Mac and Peas Carbonara

Rummaging through my shelves I found a huge box of elbow macaroni – what to do with these? The hubster isn’t overly fond of cheese, let alone mac’n'cheese. I asked around and someone pointed me to a recent Food & Wine feature named Facebook Fans’ Favorite Pasta. I opted for a recipe for Spaghetti Carbonara with Pea, having the odd bag of frozen peas in the freezer, and prepared mac & peas instead of mac & cheese, although some Parmesan cheese is definitely not optional in this dish. (The little guy lurking in the background is our traveling toy, Charlie the geocaching bear – always curious what we are up to). In a nutshell, my husband loved the flavors – the Mac and Peas Carbonara were a huge hit,...

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Presto Pasta Nights – Penne with Sun-Dried Tomatoes and Arugula

Presto Pasta Nights – Penne with Sun-Dried Tomatoes and Arugula

Browsing through the new recipes at epicurious.com, it didn’t take me long to decide on a dinner when I saw the Penne with Sun-Dried Tomatoes and Arugula. I had a bunch of arugula and half a bunch of basil sitting in the fridge, crying to be used, penne and homemade dried cherry tomatoes in oil are a staple, a slab of Tyrolean speck could easily replace the pancetta, so I was all set, adding just a piece of Parmesan cheese and cream to my shopping list. Penne with Sun-Dried Tomatoes and Arugula It is pasta at its best, combining about a handful of ingredients to a tasty rustic meal, and I will surely make this again. I made only half a recipe for the two of us, though ....

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Presto Pasta Nights: Tagliatelle with Chipotle and Red Pepper Sauce

Presto Pasta Nights: Tagliatelle with Chipotle and Red Pepper Sauce

For the first installment of the Pasta Presto Nights event in 2009, which is hosted by Ruth from Recipes 4 Every Kitchen, I fiddled with a recipe from an old Bon Appétit magazine (and found it is available online here). The Tagliatelle with Chipotle and Red Pepper Sauce sounded rather yummy, especially since I was looking for something spicy, and some chipotles en adobo were crying “eat us!” in my refrigerator.

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