pasta – Page 2 – Simply Sundays

Summer Pasta

The reason we are calling this Summer pasta is that we are going to use some great vegetables in this dish that are abundant during the Summer season

Zucchini and yellow squash are fantastic this time of year and will be our featured star

To start, cook 1 pound of your favorite pasta according to the directions (we chose medium shells)

Drain and set aside (reserve 1/2 cup of pasta water)

Next we will need 1 onion, 3 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon of crushed red pepper flakes

Peel and dice the onion

Dice the garlic as well

Heat 2 tablespoons of olive oil in a pan over medium heat

Add in the onions and garlic

Give everyone a stir

Let these cook down 4-6 minutes or until they start to lightly brown and become translucent

Next we will need 2 cups each of zucchini and yellow squash

We have removed the stems and cut the veggies into rounds then quartered them

Add them to the pan along with the salt, pepper and crushed red pepper flakes

Stir to combine

Cook, stirring occasionally around 12-14 minutes until the vegetables are tender and starting to caramelize

Add in the cooked and drained pasta along with the reserved pasta water

Stir and season with salt and pepper to taste

Remove from the heat

Now for some additional flavor

We will need some fresh basil, fresh parsley and lemon zest

The herbs and zest will add a bright freshness

Chop the basil and parsley

Zest the lemon

Add the herbs and zest to the pasta

Mix together

Now if this wasn’t already delicious we are going to take it one step further

We are going to add dollops of our Herbed Ricotta Cheese

Click on our link to make your own

This will bring even more flavor along with a creaminess that will tie this dish together!

Enjoy!!!

Simply Sundays! ~ Summer Pasta

Servings: 6-8
Time: Prep 10 Min, Cook 30 Min
Difficulty: Medium
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Ingredients

2 cups of chopped yellow squash

2 cups of chopped zucchini

1 onion

3 garlic cloves

1 teaspoon each of kosher salt and ground black pepper (plus more if needed)

1/2 teaspoon of crushed red pepper flakes

fresh basil

fresh parsley

lemon zest

2 tablespoons of olive oil

1 pound of pasta cooked and drained (we used medium shells)

1/2 cup of reserved pasta water

Herbed Ricotta Cheese

Directions

Cook 1 pound of your favorite pasta according to the directions. Drain (reserving 1/2 cup of the pasta water) and set aside. Heat 2 tablespoons of olive oil in a pan over medium heat. Add in 1 chopped onion as well as 3 chopped garlic cloves

Stir to combine and cook down 4-6 minutes or until the start to lightly brown and become translucent. Next add in 2 cups each of chopped zucchini and chopped yellow squash. Add in 1 teaspoon each of kosher salt and ground black pepper as well as 1/2 teaspoon of crushed red pepper flakes. Stir to combine

Cook stirring occasionally around 12-14 minutes until the vegetables are tender and starting to caramelize. Add in the cooked and drained pasta along with the reserved pasta water. Stir and season with with salt and pepper to taste. Remove from the heat

Chop some fresh basil and fresh parsley. Zest a lemon. Add the herbs and lemon zest to the pasta and stir until combined. Add dollops of Herbed Ricotta Cheese

Tools used to make this recipe

OXO Good Grips Fish Turner

Architec Gripperwood Cutting Board

Lodge Cast Iron Pan

August 27, 2017July 15, 2018

simplysundaysfoodblogLeave a comment

Orecchiette with Italian Sausage and Broccoli Rabe

Here is our take on a classic pasta dish that we have had at restaurants and catered parties

Orecchiette with Italian Sausage and Broccoli Rabe

Orecchiette in Italian literally means “little ears” due to the button shape of the pasta

Of course you can substitute the pasta of your choice but I have to tell you, the orecchiette act like little bowls that hold the delicious sauce that you get with this dish

Now, I’m going to let you in on a little secret as far as the broccoli rabe goes

Guess what?

It doesn’t have to be bitter

My friend Melissa asked a local chef what he did to make his broccoli rabe so good and he was gracious enough to share his method with her

She shared it with me and I’m sharing it with you

See how much fun sharing can be

We are starting off with 1 bunch of broccoli rabe that I’m going to rinse off in water to remove any excess dirt

After they have been cleaned we are going to cut the ends off and discard

Fill a large pot with 8 cups of water

Next, we will need 1 lemon and 1 tablespoon of kosher salt

Add the salt and lemon juice to the water

Bring it to a boil and add in the broccoli rabe

Blanch this for 2-3 minutes then immediately remove to an ice water bath to stop the cooking process

Once cooled, chop and set aside

Next we will need 8 hot Italian sausages (you can use sweet), 1 onion, 5 garlic cloves, 3 bay leaves, 1 teaspoon each of kosher salt, ground black pepper and crushed red pepper flakes

Cook 1 pound of Orecchiette pasta according to the packages directions, drain (reserving 1 cup of the liquid) and set aside

Heat 2 tablespoons of extra virgin olive oil in a pan over medium heat

Add in the crushed red pepper and bay leaves

Cook for around 2 minutes to release some aromatics

Peel and chop the onion and garlic

Add to the pan and and sprinkle with the salt and pepper

Cook 5-6 minutes or until they are starting to brown and are lightly translucent

Remove the sausage from its casings and add into the pan

Cook around 6-8 minutes breaking the sausage into smaller pieces until nice and browned

Stir in the broccoli

Now for the sauce

We will need 1 cup of dry white wine (like a chardonnay), 1 cup of chicken stock, 1 cup of pasta water and 1/2 cup of heavy cream

Click on the link below to make your own chicken stock

Homemade Chicken Stock

Now you might be asking yourself about the pasta water

When the pasta cooks it releases so much starch into the water that this becomes a great natural thickener for our sauce

Add the wine to the sausage and broccoli and bring to a boil, reduce heat and simmer for 5-6 minutes to cook off some of the alcohol

Next add in the chicken stock, pasta water and heavy cream

I also add in 1/2 cup of grated pecorino romano cheese (you can use parmesan)

Give everybody a stir, bring to a boil then reduce the heat to a simmer and cook 10 minutes to allow the flavors to meld

The sauce will thicken slightly

Remove and discard the 3 bay leaves

Chop about a 1/2 cup of fresh parsley

Add the pasta to the pan and toss to coat

Cook another 2-3 minutes to reheat the pasta and thicken the sauce a bit more

Remove from the heat and sprinkle with the fresh parsley

We served this with additional crushed red pepper and grated cheese!

Enjoy!!!

Simply Sundays! ~ Orecchiette with Italian Sausage and Broccoli Rabe

Servings: 6-8
Time: Prep 15 Min, Cook 35 Min
Difficulty: Medium
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Ingredients

1 bunch of broccoli rabe

1 lemon

1 tablespoon of kosher salt

8 cups of water

8 hot Italian sausages

1 onion

5 garlic cloves

3 bay leaves

1 teaspoon each of kosher salt, ground black pepper and crushed red pepper flakes

1 cup of dry white wine (like a chardonnay)

1 cup of chicken stock

1 cup of reserved pasta water

1/2 cup of heavy cream

1/2 cup of grated cheese

1 half cup of fresh chopped parsley

1 pound of pasta cooked and drained

Directions

Clean and rinse 1 bunch of broccoli rabe. Cut the ends off. Add the juice of 1 lemon and 1 tablespoon of kosher salt to 8 cups of water. Bring the water to a boil. Blanch the broccoli rabe for 2-3 minutes then remove to an ice water bath immediately. Once cool, chop and set aside

Cook 1 pound of orecchiette (or your favorite pasta) according to the package directions. Drain (reserving 1 cup of the liquid) and set aside

Heat 2 tablespoons of extra virgin olive oil in a pan over medium heat. Add in 1 teaspoon of crushed red pepper and 3 bay leaves. Cook for around 2 minutes to release some aromatics

Peel and chop 1 onion and 5 garlic cloves. Add to the pan and and sprinkle with 1 teaspoon each of kosher salt and ground black pepper. Cook 5-6 minutes or until they are starting to brown and are lightly translucent

Remove 8 hot Italian sausages from their casings and add to the pan. Cook around 6-8 minutes breaking the sausage into smaller pieces until nice and browned. Stir in the broccoli rabe

Add 1 cup of dry white wine (like a chardonnay) to the sausage and broccoli and bring to a boil, reduce heat and simmer for 5-6 minutes to cook off some of the alcohol. Next add in 1 cup of chicken stock, 1 cup of the reserved pasta water, 1/2 cup of heavy cream and 1/2 cup of grated pecorino romano cheese. Give everybody a stir, bring to a boil then reduce the heat to a simmer and cook 10 minutes to allow the flavors to meld. Remove and discard the 3 bay leaves

Add the pasta to the pan and toss to coat. Cook another 2-3 minutes to reheat the pasta and thicken the sauce a bit more. Remove from the heat and sprinkle with 1/2 cup of fresh chopped parsley. Serve with additional crushed red pepper and grated cheese (optional)

Tools used to make this recipe

Simply Bamboo Cutting Board

Architec Gripperwood Cutting Board

Lodge Cast Iron Pan

New Star Foodservice Lemon Squeezer

OXO Good Grips Fish Turner

February 26, 2017November 5, 2018

simplysundaysfoodblog3 Comments

Spinach Lasagne Roll-Ups

Spinach Lasagne Roll-Ups are a deliciously easy variation of traditional lasagne

They do require a few steps so it’s easiest if you plan ahead – I usually make the tomato sauce the day before to make the prep time a little quicker

Gather together the ingredients. We’ll need 10 ounces of spinach, defrosted and drained very well. 32 ounces of ricotta cheese, 16 ounces of mozzerella, 2 large garlic cloves, 1 egg, 1/2 cup of parmesan cheese and a bunch of fresh parsley and basil, finely chopped

First step, put on a large stockpot of salted water. While we’re waiting for the water to come to a boil, let’s work on the cheese filling

In a large bowl, combine the ricotta cheese, the parmesan, spinach and the egg

Stir to mix well

I like to use a box grater to grate the garlic cloves. Stir in the garlic and the chopped fresh herbs

We prefer to shred our own cheese for most recipes. The pre-shredded is convenient, but I find it doesn’t melt as evenly and who knows what chemicals they spray on it to keep all of the shreds separate. And it’s less expensive to shred your own 🙂

Since mozzarella is a softer cheese, I like to cut the block in half and pop into the freezer for a 1/2 hour before I’m ready to shred. Makes it a little simpler

I’m adding 3/4 cup of the mozzarella to the ricotta mixture and reserving the rest to top the rolls with

Now for some seasonings – sprinkle in 1/2 teaspoon each of kosher salt, black pepper and crushed red pepper. Filling is ready!

I like to chill this for at least 20 minutes while I’m working with the pasta

Cook the lasagna noodles a few minutes less than the package directions and immediately place in an ice bath

I like to make an assembly line with the pasta, the tomato sauce and the filling. Makes the process go smoothly

Click the link for the recipe for our Simple Tomato Sauce or check out our Slow Cooker Tomato Sauce

Add about a cup of tomato sauce to the bottom of a large casserole pan

Thoroughly dry each lasagna noodle on a clean tea towel

I fold them up one at a time

Let’s roll! Scoop about 1/2 cup of the ricotta mixture on the end of the noodle and roll

Continue rolling the noodles and line them in the casserole pan

Top with more tomato sauce, the remaining shredded mozzarella

Cover with foil and bake for about 45 minutes, uncover then bake another 15 minutes until the cheesy is all melty and bubbly

Let the rolls rest for about 10 minutes before serving

Can’t wait to dig in to one of these creamy, cheeesy rolls! Yum!

We chose to drizzle each roll with some Simply Sunday’s Basil Pesto

Enjoy!

Simply Sundays! ~ Spinach Lasagna Roll-Ups

Servings: 6-8
Time: 25 minutes prep, 1 hour bake
Difficulty: Medium
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Ingredients

1 pound package of lasagna noodles

10 ounces of spinach, defrosted and drained

32 ounces of ricotta cheese

16 ounces of mozzerella, shredded

2 large garlic cloves, shredded

1 egg

1/2 cup of parmesan cheese

1 bunch of fresh parsley, finely chopped

1 bunch of fresh basil, finely chopped

1/2 teaspoon each of kosher salt, black pepper and crushed red pepper

Simple Tomato Sauce

Basil Pesto for serving, if desired

Directions

Fill a large stockpot of salted water and bring to a boil; preheat oven to 350 degrees F

In a large bowl, combine the ricotta cheese, the parmesan, spinach and the egg; stir to mix well

Grate the garlic cloves, chop the fresh herbs and add to the ricotta mixture

Shred the block of mozzarella; add 3/4 cup of the mozzarella to the ricotta mixture reserving the rest for the topping

Sprinkle in 1/2 teaspoon each of kosher salt, black pepper and crushed red pepper and chill the filling for at least 20 minutes

Cook the lasagna noodles a few minutes less than the package directions and immediately place in an ice bath

Make an assembly line with the pasta, the tomato sauce and the filling; add about a cup of tomato sauce to the bottom of a large casserole pan

Thoroughly dry each lasagna noodle on a clean tea towel; scoop about 1/2 cup of the ricotta mixture on the end of a noodle and roll

Continue rolling the noodles and line them in the casserole pan; top with more tomato sauce, the remaining shredded mozzarella

Cover with foil and bake for about 45 minutes, uncover then bake another 15 minutes until the cheesy is bubbly

Let the rolls rest for about 10 minutes before serving

Drizzle with Basil Pesto if desired

Tools used to make this recipe

Anchor Hocking 2 Quart Glass Batter Bowl With Lid

Royal Classique 10 Piece Professional Grade Stainless Steel Measuring Cups and Spoons Set

Cuisinart Boxed Grater

February 12, 2017December 28, 2017

simplysundaysfoodblog2 Comments

Turkey & Bacon Meatballs with Pesto

This is a pasta dish that we all just love

Flavorful meatballs, pesto, fresh herbs, I mean we are talking delicious

The original version of this was from a Martha Stewart recipe that we have adapted over the years and has become a family favorite

I love to cook with ground turkey as it takes on a lot of flavor and stays moist but feel free to substitute the ground meat of your choice

We are starting with 3 pounds

Next we will be using 6 slices of bacon diced up along with 5 garlic cloves chopped very fine

Add these to the ground meat

Next we will need 2 large eggs, 1 cup of bread crumb, 5 fresh sage leaves, 1 large tablespoon of fresh parsley, the zest of one lemon and 1 teaspoon each of kosher salt and ground black pepper

The lemon zest and fresh herbs will add a nice contrast to the richness of the bacon

Give the fresh herbs a nice chop

Whisk the eggs and add them to the meat

I whisk the eggs first to make the mixing process easier

Add the rest of the ingredients

Preheat your oven to 350 F

Using your hands gently fold all the ingredients together (you can add more breadcrumbs if needed to help bind the mixture)

I learned this little trick from my Father in Law (yes….I am looking for points here)

Use a 1/4 cup measure to scoop out the meat to keep them an even size

Change the size of the cup depending on how big or small you want your meatballs to be (great idea)

Line a sheet pan with parchment and scoop out the meat, then come back and roll them

I was able to get 24 meatballs here

Place the meatballs in the oven and cook for 25-30 minutes or until they are lightly browned and firm

While they are in oven cook 1 pound of your favorite pasta according to it’s directions

We used Linguine

Once the meatballs are done, remove them from the oven and let them rest 10 minutes before serving

We are going to serve this with our Basil Pesto, 8 ounces of cubed fresh mozzarella, steamed edamame and crushed red pepper to taste

The original recipe called for Fava beans but we prefer edamame which are milder but still add a great texture

Time to dig in!

Enjoy!!!

Simply Sundays! ~ Turkey & Bacon Meatballs with Pesto

Servings: 4-6
Time: Prep 10 Min, Cook 30 Min
Difficulty: Easy
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Ingredients

3 pounds of ground turkey

6 slices of bacon

5 garlic cloves

5 fresh sage leaves

1 tablespoons of fresh parsley

2 eggs

1 cup of bread crumbs

1 teaspoon each of kosher salt and ground black pepper

Basil Pesto (to taste)

8 ounces of cubed fresh mozzarella

edamame (to taste)

crushed red pepper (to taste)

1 pound of pasta cooked and drained

Directions

Add 6 slices of bacon diced up along with 5 garlic cloves chopped very fine to 3 pounds of ground turkey

Next add in 2 large eggs (whisked), 1 cup of bread crumb, 5 fresh sage leaves (chopped), 1 large tablespoon of fresh parsley(chopped), the zest of one lemon and 1 teaspoon each of kosher salt and ground black pepper

Preheat your oven to 350 F. Using your hands gently fold all the ingredients together (you can add more breadcrumbs if needed to help bind the mixture). Using a 1/4 cup measure, scoop out the meat onto a parchment lined sheet pan. Then come back and roll them

Place the meatballs in the oven and cook for 25-30 minutes or until they are lightly browned and firm. While they are in oven cook 1 pound of your favorite pasta according to it’s directions. Drain and set aside. Once the meatballs are done, remove them from the oven and let them rest 10 minutes

Serve with Basil Pesto, 8 ounces of cubed fresh mozzarella, steamed edamame and crushed red pepper to taste

Tools used to make this recipe

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

8″ Hermosa Bamboo Cutting Board by Simply Bamboo

Royal Classique Measuring Cups

Pyrex Mixing Bowl

December 14, 2016October 20, 2019

simplysundaysfoodblog12 Comments

Grandma Verville’s Elbow Macaroni

When I was a kid, there were dishes that my Grandma Verville made for me that I never quite forgot

This happens to be one of those dishes

When I was young I remember staying with Grandma for a couple weeks and sure enough she made her Elbow Macaroni for me

Now I have changed a couple minor things

I added a red bell pepper to the green she used for some extra color and flavor

I also added some crushed red pepper flakes… well… because I like them

To start this off we will need 2 onions, 1 red and 1 green bell pepper, 4 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper, 1 teaspoon of crushed red pepper flakes and 3 dry bay leaves

Why so specific on the bay leaves you ask?

Because dry bay leaves are used for flavor, so count them so you remember how many to take out later

Heat 2 tablespoons of extra virgin olive oil in a cast iron pan over medium heat

Once hot I add my crushed red pepper flakes and bay leaves

Let them cook 1-2 minutes to release some flavor and aromatics

Next peel and chop the onions and garlic and add them to the pan

Sweat them down for 5-6 minutes

Next chop up the peppers

Add them to the pan and sprinkle with the kosher salt and ground black pepper and cook them down 5-6 minutes or until they start to soften

Grandma used ground beef however I’m using 3 pounds of ground turkey (another minor change, you can use any ground meat you want)

Add the meat to the pan

Break it up into smaller pieces and cook for 8-10 minutes

Once the meat is cooked through taste and re-season if needed

Next we will need one 28 ounce can of diced tomatoes

Mix the tomatoes into the meat

Bring the mixture to a boil, reduce the heat and simmer for 15-20 minutes

Here’s the funny thing. As soon as I add in the tomatoes, the aroma of all of the ingredients cooking together reminds me of my Grandma’s kitchen

Brings me right back. That’s one the best things about cooking… it’s timeless

While the meat is simmering cook 1 pound of your favorite pasta according to the packages directions

We are using elbows to keep it ‘Granny legit’

While the pasta cooks, I’m going to prep some fresh herbs

This is another change I have made, but a few tweaks are okay, don’t you think?

Take about 1 tablespoon each of fresh parsley and basil and give them a nice chop and sprinkle over the meat mixture

Drain the pasta reserving 1/2 cup of water in case you need any extra liquid for the sauce (optional)

Stir the pasta into the meat and season the to taste

Top with a little more basil and parsley and there you have it!

A meal so comforting and heartwarming it can only have come from Grandma!

Enjoy!!!

Simply Sundays! ~ Grandma Verville's Elbow Macaroni

Servings: 6-8
Time: Cook 45 Min
Difficulty: Medium
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Ingredients

3 pounds of ground turkey (or whatever meat you prefer)

2 onions

1 red bell pepper

1 green bell pepper

4 garlic cloves

3 bay leaves

1 teaspoon of crushed red pepper flakes

1 teaspoon each of kosher salt and ground black pepper

2 tablespoons of extra virgin olive oil

1 – 28 ounce can of diced tomatoes

1 tablespoon of fresh chopped basil

1 tablespoon of fresh chopped parsley

1 pound of elbow pasta cooked and drained

1/2 cup of reserved pasta water (if needed)

Directions

Heat 2 tablespoons of extra virgin olive oil in a cast iron pan over medium heat. Once hot add 1 teaspoon of crushed red pepper flakes and 3 bay leaves. Let them cook 1-2 minutes to release some flavor and aromatics

Peel and chop 2 onions and 4 garlic cloves. Add them to the pan and sweat them down for 5-6 minutes. Chop 1 red bell pepper and 1 green bell pepper. Add them to the pan along with 1 teaspoon each of kosher salt and ground black pepper. Cook them down 5-6 minutes or until they start to soften

Add the meat to the pan. Break it up into smaller pieces and cook for 8-10 minutes. Once the meat is cooked through taste and reseason if needed

Mix 1 – 28 ounce can of diced tomatoes into the meat. Bring the mixture to a boil, reduce the heat and simmer for 15-20 minutes. Chop 1 tablespoon of fresh basil and 1 tablespoon of fresh parsley and sprinkle over the meat mixture

Cook 1 pound of pasta according to the packages directions. Drain the pasta reserving 1/2 cup of water in case you need any extra liquid for the sauce (optional). Stir the pasta into the meat and season the to taste. Sprinkle with a little extra basil and parsley and serve

Tools used to make this recipe

Simply Bamboo Cutting Board

Lodge Cast Iron Pan

OXO Good Grips Turner

December 4, 2016December 3, 2017

simplysundaysfoodblog2 Comments