Tagged: pasta

Pasta with Shrimp, Spinach and White Wine 

Cook time: Approx. 20 Minutes 


- 16 oz pasta (any kind)

- 1 lb large shrimp, peeled and deveined 

- 6 oz spinach

- 3 tablespoons Butter

- 3 cloves garlic

- 1/2 cup dry white wine

- 1 lemon, juiced 

- red pepper flakes

- salt and pepper


1a. Cook pasta until al dente according to package instructions. Drain then return back to pot.

1b.  While pasta is cooking place skillet on medium heat. Add half the butter and melt. Add garlic and a few pinches of red pepper flakes. Saute until fragrant, approx. 2 minutes

2. Raise heat to medium-high, add wine. Cook until reduced by 1/3, approx. 2 minutes. 

3. Add shrimp, salt and pepper. Cook until opaque, approx. 2 minutes. 

4. Remove skillet from heat and stir in remaining butter and lemon juice.

5. Add spinach to pasta pot, then pour shrimp mixture over. Stir until spinach is wilting. Serve with Parmesan. 

Orecchiette with Spicy Italian Sausage and Broccoli Rabe

Recipe from Everyday Italian.


- 2 bunches broccoli rabe, stalks trimmed, then quarter 

- 12 oz. orecchiette pasta

- 1 lb. spicy Italian sausage 

- 3 cloves garlic, minced

- 1/4 cup grated Parmesan 

- 3 tablespoons olive oil

- 1 punch red pepper flakes

- salt and pepper

1. Bring large pot of salted water to a boil. Cook broccoli rabe for 1 minute then remove- keep water.

2. Cook the orecchiette in the same boiling water until tender but still firm to bite, approx. 8 min. Reserve 1 cup of water before straining.

3. SAME TIME- Heat oil in large skillet over medium heat. Add the sausage and cook breaking up with a spoon until browned, approx. 8 min.

4. Add garlic and red pepper flakes, cook for 30 seconds.

5. Add broccoli rabe and toss to coat.

6. Add pasta and reserved cooking water, 1/4 cup at a time, until reached desired moisture. 

7. Add Parmesan cheese, stir. Salt and pepper to taste.

8. Serve warm or at room temperature.

A simple but delicious pasta dish that’s perfect for a regular night in or a dinner party. 

Kasha Varnishkes


The perfect side dish for Pot Roast.

Ingredients (serves 8 as side dish)

  • 2 large white onions, chopped
  • 1 large egg
  • 1 cup medium or coarse kasha
  • 1 lb bowtie pasta
  • 2 cups chicken broth
  • olive oil
  • Salt and freshly ground pepper to tasteDSC03036


1. Sauté the onions in 3 tablespoons of olive oil in large frying pan until golden. Remove.

2. Cook pasta according to directions. When finished toss with olive oil to prevent sticking.

3. Meanwhile, beat egg in a mixing bowl. Slowly pour in uncooked kasha until all grains are covered by egg. Put kasha in the frying pan over high heat. Stir up until egg is dried and kernels are brown and separated, approx. 3 minutes.

4. Add broth, onions, salt and pepper to pan. Cover and turn heat to low. Cook for 10 minutes then check to see if liquid has absorbed, if not, cover and cook for another 3-5 minutes.

5. When the kasha is ready mix into pasta. Season with salt and pepper.


Spaghetti Squash Primavera

DSC02479Cook time: 1 hr 30 min

Ingredients (serves 2)

- 1 spaghetti squash

- 1 zucchini

- 1 red pepper

- small packed sliced mushrooms

- 1 small yellow onion

- 1 tbs crushed garlic

- 1 can diced tomatoes (Italian herb if available)

- hot pepper flakes, dried oregano or basil

- salt and pepper


1. Put over to 350 degrees. Take fork and poke holes all over spaghetti squash. Put squash on roasting pan in oven for 80 minutes. Halfway through flip squash.

2. Dice zucchini, pepper and onion.

3. When spaghetti squash is cooked remove from oven and let cool. While it cools set stove to medium. Add a bit of oil, then garlic and onion to pan. Let simmer until fragrance starts. Add diced vegetables and cook for 5 minutes. Turn stove down to medium-low and add canned tomatoes. Keep cooking until liquid has evaporated. (While this is cooking add spiced to your taste.)

4. When spaghetti squash is cool enough to touch half lengthwise and scoop out seeds. Using a fork scrape lengthwise to remove flesh in long strands.

5. Mix spaghetti squash strands with sauce. Serve.

Linguine With Scallops, Brown Butter, and Peas



Linguini with Scallops, Brown Butter and Peas was decadent. I used whole wheat spaghetti instead of linguini, and I also used smaller scallops because I couldn’t find the large ones in the grocery store. The small ones were easy because they were perfectly bite size with the pasta- I used a lot.

I did not add bread crumbs but I did use a lot of grated parmesan cheese.