Pasta

Orzo Salad with Peas and Feta

My 4th of July plans are pretty low key this year and I plan on curling up with a good book, a turkey burger and a cocktail. But so many people will be heading to the beach, the lake, the park, the pool or a friend’s house for fireworks and that means needing food. Maybe you’ll be having a burger like me or something else grilled. Maybe you’ll take this holiday weekend to consume as much ice cream as you can. Or maybe it’s the time to eat salads and I don’t mean the leafy green kind. I mean the potato-y, mayonnaise-y, pasta-y kind. This Orzo Salad has been a long time staple of mine which is my go-to dish whenever there is a potluck at work, a picnic or any impromptu get-together.

Quick-cooking orzo, frozen peas, and feta cheese are mixed together with balsamic vinegar, olive oil, herbs, salt and pepper. That’s it. This pasta salad is so fast to make and easy to throw together at the last minute. This salad doesn’t have a lot of ingredients so the vinegar comes through nicely without being too overpowering and the peas add a subtle sweetness which pairs so well with the pasta. I used basil instead of parsley because I had it on hand but any herb would work here. The herbs provide a bold freshness which only complements this pasta. Orzo cooks in about nine minutes so if you have a box on hand, this is something that you can pull together quickly. Give this a try anytime you need a quick side whether it’s a holiday weekend or not. I bet it’ll become your go-to recipe too.

If you like this, also check out Orzo Salad with Corn, Tomatoes, and Basil.

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Combine all the ingredients in a large bowl, and toss well to coat.

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Cover bowl and chill for 1 hour.

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Additions: None

Omissions: None

Substitutions:

  • White balsamic vinegar
  • Reduced-fat feta cheese

Overall Rating: Love It

Source: Cooking Light magazine

Easy Cherry Tomato Pasta Sauce

I have to be honest.  I’ve been trying to watch my carbs lately.  It’s a pattern with me.  I get mad at myself so I torture myself by watching my carbs and end up getting mad at myself even more.  So, straight up I’ll tell you that I made this recipe for Easy Cherry Tomato Pasta Sauce a while ago.  I wish I could say I made it recently but sadly, no.  Would I give my left arm for some of this now WITH the pasta underneath it? Probably.

Cherry or grape tomatoes are added to olive oil, garlic and red pepper flake and heated until they open up and become juicy (if they don’t open on their own, use a wooden spoon and get some delight in popping them open against the side of the pan – it’s kind of like popping bubble wrap).  Once heated through and the juices flow, remove from the heat and add fresh basil.  Literally, that is it.  When the title of this recipe says “Easy”, it means it.  And not only is this easy to make but it truly is so fresh tasting that my first bite made me think of what fresh restaurant pasta sauce tastes like.  The only thing I have to say is that I used A LOT less olive oil that it called for.  I used 1/4 cup (as opposed to 1/2 cup) and my sauce was plenty oily.  Next time, I’ll use even less.  So use your own judgment when it comes to the oil.  You want the tomatoes to be the star and trust me, if I stick to this low-carb thing much longer, I’m not too proud to make this sauce and just eat it with a spoon.  Seriously.

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The ingredients:

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Heat oil in a large skillet over medium heat. Add garlic and red pepper; cook, stirring constantly, 1 to 2 minutes.

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Add tomatoes, salt, and black pepper. Cook, stirring constantly, 5 minutes. (If tomatoes stay whole during cooking, pierce each one with the tip of a knife to release juices; cook 1 or 2 more minutes.)

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Remove from heat; stir in basil.

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Divide pasta among serving bowls; top with tomato sauce, cheese, pine nuts, and additional black pepper, if desired.

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Additions:  None

Omissions:

  • Pine nuts

Substitutions:  None

Overall Rating:  Love It

Source:  Coastal Living magazine

Grilled Chicken Florentine Pasta

I have to say that I’m pretty happy about the fact that I don’t eat nearly as much pasta as I used to.  Considering at one point, about ten years ago, I ate pasta on a nightly basis (with nary a vegetable in sight), the once in a blue moon pasta I now have is all that more enjoyable.  I could very easily get back into a routine of eating pasta all the time but I actually like only eating it once in a while.  In an Italian restaurant, if I’m going to splurge on pasta, the first thing I look for is some kind of pasta mixed with veggies in a cream sauce.  It’s bad, I know, but it’s what I love when I let myself eat it.  This Grilled Chicken Florentine Pasta is a perfect pasta dinner, in my humble opinion, which can easily be made at home.

Milk, chicken broth and Parmesan cheese are cooked until thick and bubbly before being mixed with spinach to create a creamy Florentine sauce.  Chicken, which has been grilled, is added with freshly cooked linguine to the sauce to make a light pasta dish reminiscent of pasta alfredo.  This was such a simple pasta dish to make and can easily be made with any preferred pasta, any preferred cheese, or any preferred vegetable.  Instead of bone-in chicken, I used chicken tenderloins  but I think precooked rotisserie chicken would be a great quick substitute also.  A dish with such versatility is one that I can really get behind.  Because the creamy sauce is made with broth in addition to the milk helps to keep calories down without sacrificing flavor.  I used 1% lowfat milk instead of whole milk and I didn’t feel like any flavors were sacrificed.  If you are looking for a warm, comfort food pasta dish, try this!

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The ingredients:

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Prepare grill to medium-high heat.  Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray, and grill until internal temperature reads 165 degrees.

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Cook the pasta according to package directions. Drain well; keep warm.

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Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add flour and garlic; cook until garlic is browned (about 2 minutes), stirring constantly.

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Add milk and broth, stirring with a whisk; bring to a simmer, and cook 2 minutes or until thickened. Add cheese, stirring until cheese melts.

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Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and spinach; stir until spinach wilts.

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Add pasta and chicken; toss to combine.

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Top with Parmesan cheese, if desired.

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Additions:  None

Omissions:  None

Substitutions:

  • Chicken tenderloins
  • 1% lowfat milk

Overall Rating:  Love It

Source:  Cooking Light magazine

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