Today’s recipe comes from reader, Kate. It was on her menu a few weeks ago and I stole it shamelessly. Nate and I really enjoyed this dish, and it is super easy to prepare. Plus, it’s so pretty!

Featured Recipe: Caramelized Onion & Roasted Red Pepper Pasta

 

Print

From Robin to the Rescue by Robin Miller, via TWFD reader Kate

Author: Jane Maynard

Recipe type: Main Dish, Pasta

Ingredients

• 12 oz spinach fettuccine (Kate note: I always use regular fettuccine or whole wheat spaghetti with great success)
• 1 Tbs olive oil
• 1 medium onion, sliced into half moons
• 2 Tbs sugar
• 1 cup sliced roasted red peppers (Jane note: I just bought a jar of these at the store)
• 2 Tbs balsamic vinegar
• 1 cup vegetable broth (Kate note: I usually use chicken b/c i have an open container in my fridge)
• salt and fresh ground pepper

Instructions

1. Cook pasta and drain. While pasta is cooking, heat the oil in large skillet over medium heat. Add the onions and sugar and cook, stirring a couple of times until the onions are golden brown and carmelized, about 10 minutes (Jane note – took longer for me). Stir in the red peppers and vinegar and cook for 2 minutes. Add the broth and pasta and simmer for 2 minutes to heat through. Season with salt and pepper and serve. The sauce will thicken up a bit upon sitting for a minute or two.

Notes

Kate note: I am only making this for 2.5 of us so I usually make half the pasta, but a full recipe fo the sauce. It’s so good and we like it really saucy! Enjoy!

Jane note: I had a 9 oz package of spinach fettuccine”¦and I thought it was too much pasta for the sauce, so go with Kate’s tip of just doing 6 oz of pasta (half the recipe), but the full recipe of sauce. Also, I’m going to throw some chicken in here next time – I think that would taste good. Great dish!

3.2.2265

Today’s featured recipe is one of my favorite pasta dishes ever. It was No. 3 on the menu at American Grill, a restaurant in SLC, UT that has been out of business for some time now (sadly). Our family always just calls it No. 3 or Green Noodles, and we all love it. You’re gonna love it to.

PS to you parents out there…Cate, my 3-yr-old who has been quite picky about food lately, ate two servings of this tonight!!

Featured Recipe: No. 3 (aka Green Noodles)

 

Print

Author: Jane Maynard

Recipe type: Main Dish, Pasta

Ingredients

• Spinach Fettuccine, 8 or 9 oz package
• 1 boneless/skinless chicken breast, cubed
• ~3/4 of a package of mushrooms, chopped
• ~2.5 ounces prosciutto, chopped
• Knorr Garlic & Herb sauce mix OR Cream + Basil Pesto
• Feta cheese

Instructions

1. Saute chicken & mushrooms in a bit of olive oil until chicken is cooked through and mushrooms have released all their fluid and it has cooked off.
2. Cook fettuccine as directed on the package (I use fresh pasta). Drain and set aside.
3. Pour about 1 pint of cream over the chicken and mushrooms and add basil pesto, about 1 small container. Alternatively, you can use the Knorr Garlic & Herb sauce mix - just follow the directions on the back but use about ⅓ more milk (so 2 cups instead of 1½ cups, for example).
4. Let simmer until sauce thickens. Add the cooked fettuccine, stir well to coat, then add the prosciutto and feta cheese.
5. Bon appetit!

3.4.3177

Last night we were spoiled big time. Our good friend Brittany brought us dinner because we had a baby…8 weeks ago. She felt bad that she didn’t get dinner to us sooner, but that’s silly. It was AWESOME getting dinner now. What a treat, and still a huge help. Just because Anna isn’t a few days old doesn’t mean we’re not tired or in need of a yummy meal. 🙂

ANYWAY, Brit made us the BEST stuffed shells I’ve ever had. You all really must try them! (recipe is at the end of this post.) Brit also brought blueberries & whipped cream for dessert. She added a bit of hazelnut syrup to the cream in addition to sugar and vanilla. It was AWESOME. Good tip, Brit!

BIG THANKS to Brittany and all of our friends who have brought meals over since Anna was born. I can’t tell you how GRATEFUL we are and how great all your food was!!!

I also need to share another Brittany creation with you today. We went to her house for the Super Bowl, where we had lots of fun (despite the game) and lots of great food. What I really wanted to share with you was Brittany’s table runner: real grass! That’s right, in honor of the Super Bowl, she actually bought sod and put it on her table. It was an adorable and affordable idea for a Super Bowl party. I forgot my camera, but Brit let me borrow hers to grab a couple shots…much to everyone else’s annoyance. “Hold on! You can’t eat yet! I need to take tons of pictures of the food that’s quickly growing cold!” Yup, I think everyone was wishing Brittany didn’t have a camera for me to use. 🙂 Oh, and that’s my guacamole and chex mix!

Featured Recipe: Stuffed Shells

 

Print

Author: Jane Maynard

Recipe type: Main Dish

Notes

SHELLS:
- 1 pound jumbo shells(about 20) (cook to package directions)

- Olive oil
- ½ pound pancetta, ¾”³ pieces

Cook..and add to”¦

- 2 pounds spinach-washed and drained
- 15 ounces whole milk ricotta
- 1 cup asiago
- ½ teaspoon pepper
- ¼ teaspoon fresh nutmeg

Put a large spoonful of mix in each shell..

SAUCE:
- 1 tablespoon butter
- 1 clove minced garlic

Cook one minute in saucepan..or until fragrant..Then add”¦
- 1 cup cream

Turn to low”¦
- 2 cups asiago cheese (1/2 c. at a time)
- ¼ cup fresh parsley
- ¼ teaspoon pepper

Top shells with some asiago and cook 25 minutes @ 350. Drizzle some sauce on shells before cooking and more when its done!! Fits in two 8×8 pans.

3.2.2429

I love Bertucci’s (which you’ll find out in Boston area). This is a dish I ordered one night that was super yummy and just sort of made up a recipe for.