Pumpkin Carbonara

Ingredients:

• 1 Tbs Olive oil 
• 1 cup Pumpkin Puree
• 1 Egg, room temperature
• 2 Egg Yolks, room temperature
• 1/2 cup Grated Parmesan, divided
• 1/2 tsp salt
• 1/2 teaspoon black pepper
• 4 slices Thick-cut Bacon, cut into pieces
• 1 pound Spaghetti
• Italian Parsley, for garnish (optional)

Directions:

1. Fill a large pot with water and bring to a boil. 
2. Cook bacon until crispy. Drain on paper towels and reserve bacon fat in pan. Meanwhile, in a small bowl whisk together the eggs, grated Parmesan, salt, pepper, and pumpkin.
3. Cook the spaghetti to al dente. Drain pasta and return pasta to pot. Add the reserved bacon.
4. Remove the pot from the heat and toss with the egg mixture until the pasta is well-coated. Season with salt and pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. Serve immediately.

Mushroom Florentine Pasta

Ingredients:

• 8 ounces linguine pasta, uncooked
• 3 Tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 Tablespoons olive oil
• 8 ounces sliced mushrooms
• 2 garlic cloves, minced
• 3 ounces Gruyere cheese (or Gouda), shredded
• 2 cups fresh baby spinach leaves

Directions:

1. Begin cooking pasta according to package instructions.
2. Whisk together flour, chicken broth, milk, salt, and pepper. Set aside.
3. While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, saute for 6 minutes. Add minced garlic, saute for 2 minutes until garlic just begins to brown.
4. Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.
5. Add shredded cheese, stir until cheese has melted.
6. Mix in spinach, allow to wilt.
7. Add drained pasta to skillet, toss to coat.

~Recipe from shewearsmanyhats.com

Minestrone Soup (Olive Garden Copycat)

Ingredients:

• 3 Tablespoons olive oil
• 1 cup minced white onion (about 1 small onion)
• 1/2 cup chopped zucchini
• 1/2 cup frozen cut Italian cut green beans
• 1/4 cup minced celery
• 4 teaspoons minced garlic
• 4 cups vegetable broth
• 2 (15 ounce) cans red kidney beans, drained
• 2 (15 ounce) cans small white beans or great northern beans, drained
• 1 (14 ounce) can diced tomatoes
• 1/2 cup carrots (julienned or shredded)
• 2 Tablespoons minced fresh parsley
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 3 cups hot water
• 4 cups fresh baby spinach
• 1/2 cup small shell pasta

Directions:

1. Heat three tablespoons of olive oil over medium heat in a large soup pot
2. saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrots, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.

~Recipe from food.com & Stephanie M.

Macaroni and Cheese

Ingredients:

• 4 cups dried Macaroni (I used shells)
• 1 whole egg, beaten
• 1/4 cup (1/2 stick or 4 Tablespoons) butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 2 teaspoons dry mustard, more if desired
• 1 pound cheese, grated
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon seasoned salt, more to taste
• 1/2 teaspoon ground black pepper
• 1/4 cup Panko bread crumbs
• optional spices: cayenne pepper, paprika, thyme

Directions:

1. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
2. In a small bowl, beat egg.
3. In a large pot, melt butter and sprinkle in flour. Whick together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don't let it burn.
4. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
5. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking contstantly to avoid cooking eggs. Whisk together till smooth.
6. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
7. Add in cheese and stir to melt.
8. Add salt and pepper. Taste sauce and add more salt and seasoning salt as needed! DO NOT UNDERSALT.
9. Pour in drained, cooked macaroni and stir to combine.
10. Serve immediately (very creamy) or pour into a buttered baking dish, top with Panko bread crumbs, and bake for 20 to 25 minutes or until bubbly and golden on top.

~Recipe adapted from thepioneerwoman.com

Ravioli with Marsala and Mushroom Sauce

Ingredients:

• 1 lb Mushroom Ravioli
• 1 1/2 Tablespoons butter
• 8 ounces mushrooms, sliced
• 3 ounces shallots, diced (I used an onion)
• 1 cup Marsala wine
• 1 teaspoon thyme
• 2 teaspoons fresh parsley, chopped
• 1/4 teaspoon pepper
• 3/4 cup heavy cream

Directions:

1. Cook the ravioli according to package directions.
2. Melt the butter over medium heat in a skillet. Saute the mushrooms, then set aside. Add more butter to the same skillet, if needed, and turn the heat down to medium-low. Add the shallots, cover, and cook for 5 minutes.
3. Add the Marsala wine, thyme, parsley, and pepper. Stir until the liquid is reduced to 2-3 Tablespoons. Add the cream and stir constantly until reduced by half. Stir the mushrooms into the sauce, then spoon onto the ravioli.

*I used onion instead of shallots because it was what I had. They take a little longer to saute.

~recipe adapted from romanosathome.blogspot.com

Baked Cavatelli

Ingredients:

• 1 lb pasta (short variety)
• 12 oz uncooked sausage, sliced 1/2" thick
• 3/4 chopped onion
• 2 cloves garlic, minced
• 26 oz jar pasta sauce
• 1 cup mozzarella, grated
• salt & pepper

Directions:

1. Cook pasta to box directions.
2. Saute sausage, onion and garlic.
3. In a large bowl stir sauce, 3/4 cup cheese, pepper.
4. Combine pasta, sausage and sauce mixture in oven safe pan or casserole dish.
5. Bake, covered, in 375°F oven for 25-30 minutes.
6. Sprinkle remaining cheese, bake 5 minutes more.

Pasta with Roasted Cauliflower and Red Onions

Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

• Course salt and ground black pepper
• 1 head cauliflower, cored and broken into small florets
• 1 medium red onion, halved and cut into thin wedges
• 5 garlic cloves, peeled and halved
• 1/4 cup olive oil
• 12 ounces cavatappi or other short pasta
• 1/4 cup grated Parmesan, plus more for serving (optional)
• 1/4 cup fresh parsley, chopped

Directions:

1. Preheat oven to 475 degrees F. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast until lightly browned and tender, 20 minutes, toss once.
2. Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Toss pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with more Parmesan, if desired.

Recipe via Everyday Food, 2008

One-Pan Enchilada Pasta

Prep. time: 10 minutes
Cook time: 20 minutes

Ingredients:

• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1/2 of a small onion, diced
• 1 lb taco seasoned ground turkey
• 2 cups of low-sodium chicken broth
• 1 (19 oz) can of red enchilada sauce
• 8oz (about 2 1/2 cups) of dried rotini pasta
• 2 cups of freshly shredded Colby Jack cheese
• green onion
• black olives

Directions:

1. In a large skillet, saute garlic and onions in olive oil over medium low heat until softened.
2. Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned.
3. Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.
4. Bring to a boil, then reduce heat to low and cover.
5. Cook on low, with pan covered for about 15 minutes.
6. Then remove lid and let simmer for additional 5 minutes until pasta and sauce has reduced.
7. Remove from heat and stir in 1 cup of cheese.
8. Top pasta with additional cup of cheese and melt under broiler for a minute or two, or place lid back on pan and let heat from the pasta melt the cheese.
9. Garnish with black olives and green onions.

*After pasta was cooked, I strained some of the liquid off before adding the cheese.

Recipe via number-2pencil.com

Fresh Pasta con Vodka Sauce

Prep time: 30 minutes
Cook time: 45 minutes
Serves: 4-6

Pasta Ingredients:

• 4 cups semolina durum flour
• 6 eggs
• 2 tsp olive oil

Sauce Ingredients:

• 1/4 cup olive oil
• 1 chopped onion
• 1 cup vodka
• 3 1/2 cups marinara sauce
• Oregano
• salt & pepper
• 1 cup half-and-half
• Basil leaves, for garnish

Pasta Directions:

1. Put the flour in a large mixing bowl. Beat the eggs and oil together and mix it into the flour. The dough should be firm enough to handle and not sticky. Adjust the consistency with additional flour or a few drops of water, knead dough 5 minutes. Roll into ball and cover with kitchen towel. Let rest 10 to 15 minutes. Make noodles.

Sauce Directions:

1. In a large skillet, heat the olive oil over medium heat. Add onions and saute until transparent. Add 1 cup vodka and reduce by half, add marinara sauce. Let simmer and reduce. Season with oregano and salt & pepper.
2. Cook pasta in salted water. Add cream to sauce and allow it to heat through for a couple minutes while pasta cooks. Drain pasta and toss with sauce. 

*You don't have to make your own pasta to make this recipe. Just follow sauce directions and use store bought noodles. I recommend a thicker noodle if possible.

~Recipe via Corrado Savarino at Savarino's Cucina in Nashville, TN

Chicken Lo Mein

Cooking time: 12 minutes
Prep. time: 10 minutes
Serves: 6 to 8

Ingredients:

• 1/2 lb angel hair pasta
• 3 Tbs hoisin sauce
• 1/4 cup chicken broth
• 2 Tbs soy sauce
• 2 Tbs toasted sesame oil
• 1 tsp cornstarch
• 2 Tbs vegetable oil
• 1 Tbs finely chopped fresh ginger
• 1 medium onion, halved lengthwise and thinly sliced
• 4 to 5 shitake mushroom caps, thinly sliced
• 1/2 cup thinly sliced carrots
• 1 cup broccoli florets
• 1 cup sugar pea pods, halved
• 1 (15 oz) can Chinese baby corn, drained and cut in thirds
• 1 lb skinless, boneless chicken breast, cut into bite-size strips

Directions:

1. Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
2. In a small bowl, mix the hoisen sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set sauce aside.
3. Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the broccoli, pea pods, and corn. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.
4. Heat the remaining tablespoon of oil in the pan. Add half the chicken and stir-fry it until it's no longer pink, about 3 to 4 minutes. Transfer it to another plate. Stir-fry the remaining chicken, then return the first batch to the pan. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.
5. Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.

**I used Lo Mein noodles; found in the Asian isle of the grocery store

~Recipe via FamilyFun Magazine

Spaghetti Alla Carbonara

Prep. time: 10 min
Cook time: 15 min

Ingredients:
1/4 cup olive oil
1 Tbs unsalted butter
1 yellow onion, chopped
4 oz pancetta, prosciutto or bacon, diced
1 lb linguine or spaghetti
3 eggs yolks, room temp
1/2 Cup heavy cream or half & half
3/4 Cup finely grated Parmigiano-Regiano
Black pepper

Directions:

1. Heat oil & butter in a large saute pan over medium heat. Add onion and pancetta & cook until onion translucent and pancetta is beginning to crisp. Remove from heat set aside.
2. Bring a large pot of salted water to boil and cook the linguine to al dente. Drain pasta and return pasta to pot. Heat and add the reserved pancetta and onion mixture. Stir over high heat until pasta is coated with the pancetta mixture.
3. In a bowl, whisk together the egg yolks & heavy cream and add the pasta, along with Parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. Season with salt and pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. Serve immediately.

**I like to add peas to the pancetta and onion mixture.

~Recipe via Rachael Ray at foodnetwork.com

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