Sun Dried Tomato Fettuccine

This delicious pasta dish is so full of flavor and comes together pretty quickly.

The longest part of the prep is boiling the water for the fettuccine.

While your pasta water is heating up, dice the sun dried tomatoes and get all the other ingredients ready.

In a large frying pan, sauté the sun dried tomatoes in olive oil for a few minutes. Next, add tomato paste and diced tomatoes, I like the fire roasted. Sprinkle in a few red pepper flakes, salt and pepper.

Give everything a good stir, then add either light cream or half and half and stir again.

At this point, if your pasta is not quite ready, turn the heat off to the sauce. When the pasta is al dente, turn the heat on low and continue.

Put the cooked fettuccine noodles in the sauce and sprinkle with parmesan cheese. Add one to two ladles of pasta water to help thin out the sauce but don’t over-do it!!

Top with more parmesan cheese, and a sliver or two of sun dried tomatoes. Basil works too! My basil however, was not pretty!!

Sun Dried Tomato Fettuccine

Serves 4

1 lb fettuccine

1 (14 oz) can of fire roasted tomatoes

¾ to 1 c light cream

½ c grated parmesan cheese

½ c sun dried tomatoes in oil, diced

3 T tomato paste

½ tsp crushed red pepper flakes

Salt and pepper

2 T olive oil

  1. Cook pasta until al dente.
  2. Dice sun dried tomatoes and sauté in olive oil for 1 to 2 minutes.
  3. Add tomato paste, diced tomatoes, and red pepper flakes, salt and pepper. Stir until well blended.
  4. Add cream a little at a time stirring constantly, sauce will be thick.
  5. Immediately add cooked pasta, and a ladle of the pasta water and top with parmesan cheese and toss. Add another ladle of the pasta water if you need the sauce thinned out, but add a little at a time.
  6. Serve with additional cheese, basil and sun dried tomatoes.

 

 

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Sheet Pan Shrimp Scampi

I was not expecting this to be as delicious as it turned out so I was practically FORCED to eat a lot!

I will have enough for another meal too.

So easy and quick clean up too! I see more sheet pan dinners in my life.

And ya know what else? This would be great to serve for Valentine’s Day, or an anniversary. Any event that you want to celebrate, this dish is worthy.

I didn’t really measure anything so I will do my best to give you as accurate as I can guesstimate measurements! LOL

The recipe below serves 2 and you can certainly adjust the measurements to serve more. Feel free to substitute the veggies that you like. I think red bell peppers would be tastey in this recipe. Even asparagus tips.

And something else I loved about this other than the simplicity, the quick clean up. I only had the pasta pot, and the cutting board. The sheet pan was clean because I lined it with foil.

I truly do love this recipe and I hope you do too! Let me know if you make it and what you did to make it your own version or the veggies that you substituted.

Sheet Pan Shrimp Scampi        

Serves 2

 ½ pound raw shrimp, peeled, deveined and tails removed

1 cup broccoli florets

Half of a lemon, sliced

1 cup cherry tomatoes, whole

About ½ tsp of minced garlic, optional

¼ cup butter

2 T olive oil

¼ tsp crushed red pepper flakes, more or less to your taste preference

Salt and pepper

Half of a package of thin spaghetti

Preheat oven to 450 degrees

Put the water on to boil for the pasta, cook until al dente.

In a sheet pan place the butter, oil and lemon slices. Bake until the butter is melted and remove.

Add the shrimp, broccoli and tomatoes, toss in the melted butter and oil until everything is coated.

Sprinkle the shrimp and veggies with the crushed red pepper and salt and pepper.

Bake about 5 minutes or until the shrimp is cooked.

Place the pasta in a serving bowl, top with the sauce and grated parmesan cheese.

 

Roasted Vegetable Pasta Salad

I love pasta, and I am always looking for different ways to prepare it.  So, for these hot summery days I thought pasta salad would be appropriate, but I didn’t want the same boring old recipe.

Typically, I just chop up broccoli florets, cut grape tomatoes in half, cube up cheese and maybe ham.  Toss with some sort of an Italian dressing and Salad Supreme.  That is super easy and delish for sure but I wanted something different.

Enter roasted vegetables!

I chopped a half each of a red and yellow bell pepper, and in a bowl they went.  Added about 1 cup of whole grape tomatoes and about 2 cups of broccoli florets.  I also added a handful of sugar snap peas, but in hind sight I probably won’t do that again.  I coated the veggies with extra virgin olive oil, salt and peppered them well and spread them out on my baking pan.

I use a baking stone (with sides) to roast my veggies and I absolutely love it!  The pan doesn’t look very clean but it is!  Don’t judge!

Popped them in the oven at 350 until they were tender, and roasted well.  Maybe about 30 minutes.

While the veggies roasted, I cooked my pasta, I used about a half of a box of penne.  To the water I added a large sprig of thyme from my garden to flavor the pasta.  It was a lovely hint of flavor and I will definitely be doing this again!!

When the pasta was cooked al dente, I drained it and put in a large bowl.  I removed the skins from the peppers and cut them into smaller pieces and added them to the pasta.  I put all the veggies into the bowl along with the oil from the pan.

To that I also added about ¼ cup of jarred sun-dried tomatoes, chopped, along with about a tablespoon of the oil from that jar.  I love sun dried tomatoes, they give any recipe a little boost of flavor.

I added just a sprinkling of thyme and tore up some basil to top the pasta salad and gave it a good toss.  I also topped the plated salad with some grated parmesan cheese.

This recipe is so versatile, you can use any veggies that you want.  You can mix up your herbs and try different spices too.

I think this would be wonderful with some herb infused olive oil too.

Give it a try, but if you want the recipe for what I did, here it is:

Roasted Vegetable Pasta Salad

½ Red Bell Pepper, seeds removed

½ Yellow Bell Pepper, seeds removed

1 cup Grape tomatoes, whole

2 cups Broccoli Florets

1 cup Sugar Snap Peas

¼ cup Sun Dried Tomatoes, jarred, chopped

Olive oil, salt and pepper

Penne Pasta, half of a box

Large sprig of Thyme to cook the pasta, reserve some thyme flakes to add to the finished dish

About 5 Basil leaves, torn

Grated Parmesan cheese for serving

Toss all the vegetables with olive oil, salt and pepper, season well and use enough oil to be able to coat the pasta salad when combining in the serving bowl.

Cook the pasta, add the thyme to the cooking water.

Remove the skin from the roasted peppers, cut in smaller pieces and add to the cooked and drained pasta.  Pour in the rest of the veggies along with the oil from the pan.

Add the sun-dried tomatoes, thyme and basil.

Toss and top each serving with grated parmesan cheese.

This will last a few days in the fridge and serves 2.

Enjoy!

Shrimp and Penne Pasta with a Tomato Basil Sauce

My basil plants are growing like crazy this year!  I think I have basil bushes, and I am not complaining, I LOVE basil!!  But, I can’t use it fast enough.

I made this  tomato basil sauce a few times already.  So yummy!

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It’s a thick pink sauce and works best on a penne, you can use whatever pasta you have on hand but when I make a thick sauce like this, I bring out the penne!

This recipe makes 2 servings.  Since I made this for just myself I plenty of leftovers.

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It’s a pretty easy and basic recipe, easy to increase for more servings.

If you don’t care for the sauce being thick, substitute tomato sauce for tomato paste.  You really cannot mess this up!

My store had frozen shrimp on sale, cooked, shelled and deveined, so that’s what I used this time.  You can use whatever you want or have on hand, just make sure you cook the shrimp first before you make the sauce.

The first time I made this, I used raw shrimp, so I started with a little olive oil in the pan and sautéed the shrimp until done.

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To the cooked shrimp, add the tomato paste, half and half, and chopped sundried tomatoes, stirring to blend together and heat through.  If the sauce is a little too thick, add a little bit of the pasta water.

Toss in the torn basil and serve.  Top with shredded parmesan and more torn basil.

 

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Here’s the recipe:

Cooked shrimp, about 8-10 large or about 1-1/2 cups small

1/4 cup chopped sundried tomatoes

1/2 cup half and half, plus more to thin out if you like

2-3 T tomato paste, or use about 1 cup tomato sauce for a thinner sauce

about 15 fresh basil leaves

Grated parmesan cheese for topping

Start your pasta, when the pasta is almost cooked, start your sauce.  If using raw shrimp, sauté in olive oil until cooked. Add all of the above ingredients to the shrimp, except the basil.  After the sauce has combined and is heated through, tear up about 10 basil leaves and add to the sauce.

Drain the pasta, place in 2 serving bowls and spoon the sauce over the pasta.  Top with remaining basil leaves and cheese.

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