Healthy Mediterranean Cooking at Home

Category Archives: Pasta



1 lb broccoli rabe, trimmed
12 oz cheese-filled tortellini
2 tablespoons extra virgin olive oil
3 garlic cloves, chopped
1⁄2 teaspoon crushed red pepper flakes
2 tablespoons butter
½ cup dry white wine
Grated parmesan cheese, for serving


Bring a large pot of boiling water to a boil. Add tortellini to the boiling water and cook according to package directions. Add broccoli rabe 3 minutes before pasta should ber done. Drain in a colander reserving 1/2 cup of pasta cooking water.

In the empty pasta pot, heat oil over medium-high heat. Add garlic and cook for 1 minute. Stir in crushed red pepper. Add wine and simmer until reduced about 3 minutes.

Stir in butter and salt to taste. Add pasta and broccoli rabe. Heat for a minute. Add pasta water and heat until hot.

Transfer to shallow bowls and top with the parmesan cheese. Serve with crusty Italian bread.


Besides a turkey, I cooke4d a 3 lb b4eef tenderloin roast on Thanksgiving. It is easy to turn the leftover bee and gravy into a stroganoff.

4 servings


5-6 ½-9nch slices of roasted beef tenderloin, sliced very thin
3 cups le3ftover beef gravy
2 tablespoons butter
½ a medium sweet onion, sliced
4 oz fresh sliced mushrooms
½ teaspoon dried thyme
½ cup sour cream
6-8  oz noodles
Salt and pepper


Fill a large {12-inch} skillet 3-quarters full of water. Bring to a boil, add salt and the noodles. Cook until al dente. Drain in a colendar.
In the same skillet, melt the butter over medium heat,m add the onions and mushrooms, and cook until tender, 6-8 minutes.
Lower the heat and add the beef and thyme. Stir gently until warm.
Stir the sour cream into the gravy and add to the skillet. Heat gently over low, stirring often until hot, about 5 minutes. Add the noodles and heat gently, stirring often until hot, about 5 minutes. Adjust seasoning of salt and pepper to taste.

Serve in pasta bowls.



Turkey Leftover Vegetable Soup


  • 8 cups turkey or chicken broth
  • 1 turkey carcass, all meat removed
  • 1 carrot, halved lengthwise, plus 1 carrot, minced
  • 1 whole stalk celery, plus 1 stalk, minced
  • 1 onion, halved, plus 1 onion, minced
  • 2 bay leaves, divided
  • 2-3 cups leftover turkey meat, diced into small pieces
  • 2 cloves garlic, smashed
  • 1 tablespoon olive oil
  • 3 cups leftover cooked Thanksgiving side vegetables ( Brussels sprouts, sweet potatoes, green beans, peas, etc)
  • 1 tablespoon chopped fresh sage


Put the broth, turkey bones, carrot halves, celery stalk, onion halves, and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, for about 1 1/2 hours.

Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids and set the broth aside.

In a large soup pot, heat the garlic in the olive oil over medium heat. Add the minced carrots, celery, and onions. Cook over medium-low heat until softened, 7 or 8 minutes.

Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the reserved turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the diced leftover vegetables and diced turkey meat to the soup. Bring it back up to a simmer and cook for 5 minutes. Turn the heat off and cover. Allow to sit and steam for about 10 minutes.

Season with salt and pepper to taste.



Sage and Cream Turkey Fettuccine

2 servings Ingredients

3 ounces of dried spinach or plain fettuccine
1/3 cup light dairy sour cream
2 teaspoons all-purpose flour
1/4 cup reduced-sodium chicken broth
1 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
1/4 teaspoon ground black pepper
6 ounces leftover cooked turkey breast, cut into bite-size strips
1/4 teaspoon salt
1 cup sliced fresh mushrooms
2 green onions, sliced
1 clove garlic, minced


Cook pasta according to package directions; drain and set aside. Meanwhile, in a small bowl, stir together sour cream and flour until smooth. Gradually stir in broth until smooth. Stir in snipped or dried sage and pepper; set aside. Heat 2 teaspoons oil in an 8-inch skillet over medium-high heat. Add mushrooms, green onions, and garlic to a hot skillet. Cook and stir for about 3 minutes. Stir in turkey and mix well. Stir the sour cream mixture into the turkey mixture in a skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve turkey mixture over hot-cooked pasta



12 oz fresh rigatoni pasta or any short pasta
2 tablespoons olive oil
1 lb diced yellow and green summer squash
1/2 large red onion, sliced
4 cloves garlic, minced
1 cup roasted red pepper strips
8 tablespoons unsalted butter
¾ cup of pasta cooking water
4 oz fresh mozzarella, diced
1/2 cup shredded parmesan cheese
Salt and black pepper, to taste
¼ teaspoon red pepper flakes
Freshly chopped parsley


Heat a large pot of water over high heat until boiling. Add salt and pasta, and cook according to package directions. Reserve about 1 cup of the pasta water before draining the pasta. Set pasta aside until ready to use
Heat a large skillet over medium heat and add the olive oil. Next, add in onion and cook for about 1 minute. Add the diced squash and minced garlic, as well as a big pinch of salt and pepper. Mix well and let the squash cook until almost all of the water has cooked out and the squash is soft and starting to brown a little bit. It will take about 10 minutes,
Add half the butter, red pepper strips, and seasoning.
Cook for 3-4 minutes.
Add the pasta back in and mix everything together well. Add remaking butter and fresh mozzarella. Mix and add the pasta water.
Heat for a few minutes. Remove from the heat and add the Parmesan and parsley.
Serve in pasta bowls.


This is an easier version for Thanksgiving because you do not need the oven. Browning the top is optional.


Kosher salt
16 oz. elbow macaroni
3 tablespoons unsalted butter
¼ cup minced onion
4 tablespoons instant or all-purpose flour
3 cups milk
1 ½ cups grated Cheddar cheese
11/2 cups grated Monterey Jack cheese
4 oz diced Velveeta cheese
1 tablespoon Dijon mustard
Freshly ground black pepper
¼ cup panko breadcrumbs mixed with 1 tablespoon of melted butter.


Fill a large skillet with water, add salt, and bring to a boil over high heat. Add the pasta and cook according to package directions until just tender. Drain well and set aside.

Melt the butter in the same skillet over medium heat and saute the onion. Whisk in the flour and continue whisking until well combined, about 15 seconds. Whisk in the milk and continue to cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.

Add cheese, and mustard, and whisk until the cheese is completely melted and the mixture is smooth, 2 minutes. Stir in the pasta to coat with the sauce. Off the heat, season to taste with salt and pepper. Sprinkle the panko crumb mixture over the pasta.

Broil until the top is browned, 3 to 4 minutes, and serve.
Serve with oven-fried fish or chicken or as a main entree with a vegetable.


2-3 servings

5-6 oz fettuccine pasta
¼ lb sea scallops
½ lb large shrimp deveined and shell
3 tablespoons butter
¼ cup finely chopped shallots
¼ cup finely chopped red bell pepper
¼ cup finely chopped jalapeño pepper
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
¼ teaspoon minced garlic
Salt and pepper to taste
A few chopped fresh basil leaves for garnish.


Cook fettuccine according to package instructions and drain in a colander. Set aside.
Heat the oil in a large, deep skillet. Once the oil starts to heat up, pan-fry the shrimp for 1 minute per side. Remove the shrimp from the pan and set aside.
Sear the scallops in medium heat for 2 minutes per side. Turn off the heat.
In the empty pasta pan, melt the butter, and then cook the garlic for 1 minute. Add the shallots and peppers. Cook until tender over low heat, about 5 minutes.
Pour the heavy cream in the pan and then stir. Cook over low heat for 3 minutes.
Add the Parmesan cheese and turn off the heat. Add salt and pepper if needed. Stir. Divide the pasta between 2 pasta bowls. Top each with shrimp and scallops. Serve immediately.


4 servings


12 ounces broad egg noodles
2 tablespoons butter
1/2 cup chopped onion
8 ounces sliced button mushrooms
1’2 teaspoon garlic powder
1 teaspoon dried thyme
2 cooked chicken breast halves, cut into 1-inch pieces (about 2 cups), or use 2 cups of leftover roasted chicken
1/2 cup dry white wine
1 cup reduced-sodium chicken broth plus 1 1/2 tablespoons cornstarch or use 1 pkg. Chicken gravy mix that makes 1 cup
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper
¼ cup sour cream
2 tablespoons freshly chopped chives


Cook egg noodles according to package directions.
Melt butter in a large skillet over medium-high heat. Add onion and cook for 3 minutes until soft. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and garlic powder. Cook for 1 minute. Stir in chicken. Add wine and simmer for 1 minute.
In a small bowl, whisk together broth, cornstarch {or 1 cup chicken gravy}, and Worcestershire sauce. Add mixture to the pan and bring to a simmer. Simmer for 2 minutes, until the mixture thickens. Stir in cooked noodles and toss to combine. Gently fold on sour cream over low heat. Season to taste with salt and black pepper.
Transfer to a serving platter and top with chives. Serve with a green vegetable.








Serves 4


Basil Pesto Sauce

2 cups packed basil leaves
1 to 2 cloves garlic, chopped
⅓ cup pine nuts or walnuts toasted
Juice of ½ lemon
½ cup extra virgin olive oil
½ cup finely grated Parmesan cheese
Kosher salt and Black Pepper to taste

Table salt and ground black pepper
1 pint cherry tomatoes, cut in half
8 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
12 oz thin spaghetti
Grated Parmesan cheese


Combine the pesto ingredients in a food processor and pulse until thoroughly pureed. Divide in half. Use half for this recipe and freeze the other half for another meal.

In a large, 12-14-inch deep skillet, add water until the pan is ¾ full. Bring to a boil and add salt and the spaghetti. Cook the pasta until al dente as indicated on the package. Reserve½ cup of pasta cooking water. Drain the pasta.




To the same skillet, add the basil pesto sauce and butter. Heat over very low heat. Add the tomatoes nd sprinkle lightly with salt. Add pasta cooking water. Stir and cook for 1 minute. Add the cooked spaghetti and mozzarella cubes.

Srie well until all the ingredients are incorporated. Serve in individual pasta bowls and top each dish with grated Parmesan cheese and black pepper.







1 leftover roast chicken carcass (skin, bones, and any meat stuck to the bones)
4 quarts water
1 carrot, halved
4 celery tops
1 small onion, halved
3 whole garlic cloves, peeled
2 bay leaves
Peppercorns to taste

In a soup pot, combine the chicken carcass, vegetables, and water. Bring to a boil. Lower the heat, cover the pot, and simmer the mixture for 2 hours.

Place a colander or strainer over a large bowl. Tip the contents of the pot into it. Let the mixture cool. Pour the strained broth back into the soup pot.

Pick through the bones and remove any meat; discard skin and bones. Add the meat to the broth; set aside.


2 medium onions, coarsely chopped
3 cloves garlic, finely chopped
4 stalks celery, cut into 1/2-inch slices
4 medium carrots, cut into 1/4-inch slices
6 oz thin spaghetti or any noodles you like. I use Chinese stir-fried noodles.
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon chopped fresh parsley

Return the broth to the soup pot. Add the vegetables, garlic, salt and pepper. Bring to a boil, reduce the heat to a simmer, and cook for about 20 minutes. Bring the soup to a low bowl and add the noodles. Cook for 15 -20 minutes until the noodles are cooked and the vegetables are tender. Add parsley and adjust salt to taste.


Garlic Butter Recipe

8 tablespoons (1 stick) unsalted butter at room temperature
4 cloves garlic, grated
4 sprigs fresh parsley
1 teaspoon kosher salt


Place 1 stick of unsalted butter in a mixing bowl. Add remaining ingredients and mix well. Set aside to use in the recipes below.

Sea Scallops with Orange and Rosemary

Serves 4


4 tablespoons garlic butter
2 tablespoons finely chopped shallots
1 lb dry-packed large sea scallops
Tempura flour or all-purpose flour, for dredging
Sea salt and freshly ground pepper to taste
1/2 cup dry white wine
1/2 cup fresh orange juice (from about 1 large orange)
1 tablespoon grated orange peel, preferably organic
1 tablespoon chopped fresh rosemary


Heat 2 tablespoons of garlic butter in a large skillet over medium-high heat.

Pat scallops dry with paper towels. Dredge very lightly with flour, and season with salt and pepper.

Add Scallops to the skillet and cook for 1 minute. Turn the scallops over and cook the other side for 2

minutes; remove to a bowl.

Add the remaining garlic butter to the skillet and sauté the shallots.

Add wine, orange juice, and orange peel to the skillet (the sauce will sizzle and steam). Bring to a boil, and reduce until thickened about 5 minutes. Taste for sweetness; add more salt, and pepper if necessary.

Return shallops to pan heat through and coat with the sauce. Sprinkle with rosemary, and serve with Creamy Garlic pasta and a sal; ad.


Creamy Garlic Pasta


8 ounces (25 g) of dried pasta such as spaghetti, linguine, or any other long or short pasta I used spinach fettuccine.
4 tablespoons Garlic Butter, see recipe above
½ cup grated parmesan cheese
¼ cup chopped fresh parsley
Salt and pepper to taste


Cook pasta according to package instructions. Reserve ½ cup pasta cooking water.
In the empty pasta pot, add the garlic butter and heat over low. Add the pasta, pasta water, and remaining ingredients. Mix well and serve with the scallops.