Healthy Mediterranean Cooking at Home

Category Archives: Pasta

Ingredients

For 2 servings

1 large boneless, skinless chicken breast (about 8 to 9 oz.), cut in half horizontally and pounded to 1/4 inch thick
Salt and pepper to taste
¼ cup flour
4 tablespoons butter
2 tablespoons olive oil juice of 1 fresh lemon
1/2 cup homemade or store-bought chicken stock
2 tablespoons drained capers
3 tablespoons chopped fresh parsley
Fettuccini- 2 servings according to package

Directions

Season the chicken with salt and pepper.
Combine the almond flour and arrowroot flour on a shallow plate.
Dredge the chicken in the almond flour and shake off excess.
In a large skillet melt 2 tablespoons of ghee with the olive oil, over medium to high heat.
Cook the chicken in batches, if necessary, until golden and cooked through, 3 to 4 min per side.
Transfer the chicken to a platter.

Cook the pasta according to package instructions for al dente. Drain and reserve.
In the same skillet add the lemon juice, chicken stock, and capers, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Cook over medium heat until the liquid is slightly reduced, about 5 minutes.
Season to taste with salt and black pepper.
Add the remaining ghee and whisk for about a minute.

Return the chicken and any juices to the skillet and simmer for about 1 minute.
Sprinkle with parsley. Place a serving of pasta on each of the two dinner plates. Top with chicken breast. Pour sauce over the chicken.

Swiss Chard

Ingredients

2 bunches of Swiss Chard
4 garlic cloves, smashed
¼ cup extra virgin olive oil
Salt to taste

Directions
Cut the thick stems of the chard. Cut the leaves into strips. Wash well and drain slightly. Place the washed chard in a large pot and cook over low heat until completely wilted. Drain well.

In the same pot heat the olive oil and garlic over low heat, add the chard and salt to taste, and simmer until tender and hot about 5-6 minutes.


TI cut the recipe in half because the full recipe is too much for two people. The full recipe is good for entertaining I make the entire sauce recipe and save half for another time and I used an 8×8 inch baking dish. Serve the pasta with some cooked sausage and a salad.

Ingredients

For the sauce:
1 lb Italian sausage links
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon tomato paste
1/2 teaspoon red pepper flakes
5 cups canned, finely diced tomatoes (about 46 ounces)
1 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper

For assembly:
1 pound dried ziti or penne pasta
1 cup whole-milk ricotta cheese
1 egg
1/2 cup finely grated Parmesan cheese, divided
1/4 teaspoon kosher salt
8 ounces shredded mozzarella cheese (about 2 cups), divided

Directions

For the sauce:
Heat the oil in a large pot and lightly brown the sauce links. Add the garlic and onion and saute for 5 minutes. Add the remaining sauce ingredients, stir well and bring to a simmer. Partially cover the pan and cook the sauce until thickened, about 1 hour.

Heat the oven to 375°F. Spray a 9×13 inch baking dish with cooking spray

Cook the pasta al dente and drain.

Cook the pasta. When the water is boiling, add the pasta and cook until just tender. While the pasta is cooking, make the ricotta filling.

Make the ricotta filling. Stir the ricotta, egg, 1/4 cup of the Parmesan,1/2 of the mozzarella cheese, and salt together in a small bowl; set aside.

Return the pasta to the now-empty pot. Add half of the sauce (about 3 cups) and stir until the pasta is well-coated. Taste and season with salt and pepper as needed.

Transfer half of the pasta into a 9×13-inch baking dish and spread it into an even layer. Spread the ricotta filling over the pasta.

Top with the remaining pasta in an even layer.

Pour the remaining sauce over the pasta and spread it into an even layer. Sprinkle the surface evenly with the remaining mozzarella and the remaining Parmesan.

Bake uncovered until the edges are bubbling and the cheese is completely melted and browned in spots, about 30 minutes.


 

Prosciutto-Wrapped HFish fillets with Lemon Herb Butter

Ingredients

Lemon Garlic Butter
1 stick unsalted butter softened
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
Zest of 1 small lemon
2 teaspoons lemon juice
2 cloves garlic minced
Salt to taste
Freshly ground black pepper to taste

Fish fillets
2 (6-8 ounce) white fish fillets such as haddock, halibut, cod, etc. fillets skin removed
1 jarred roasted red bell pepper, cut in half
4 slices of thinly sliced prosciutto
1 tablespoon olive oil

Directions

Combine the Lemon garlic butter ingredients in a small bowl.
Spread a piece of plastic wrap out on the counter or on a cutting board.
Place the butter in the center and roll it into a cylinder. Refrigerate until needed.

Season the fish with salt and black pepper.
Place a slice of roasted red pepper on each fillet.
Place 2 slices of prosciutto over each fillet and wrap around the fish.

Heat oil over medium-high heat in a nonstick skillet or saute pan.
Place the fish, top down in the skillet.
Reduce heat to medium. Cook for 4 minutes or until you can see the edges of the fish turn opaque.

Carefully turn the fish and continue cooking for another 3 minutes or until the fish is cooked through. Place the fish on serving plates
Add 4 tablespoons of the butter sauce to the skillet. Heat until melted. Pour the sauce over the fish fillets and serve with Basil Pesto spaghetti and sliced tomatoes.

 


 

Ingredients

3 tablespoons extra virgin olive oil
4 ounces of guanciale, pancetta or thick-cut bacon), diced
1 whole clove of garlic, smashed lightly
1 pound of spaghetti
4 large eggs
1 cup of grated Pecorino Romano cheese
1 tablespoon of black peppercorns, crushed
Additional grated cheese for serving

Directions

Beat the eggs and cheese together in a mixing bowl.

Bring a large pot of salted water to a boil. Add in the pasta and cook according to package directions until firm (al dente). Reserve about 1/2 cup of the pasta water to thin the sauce. Drain the pasta well.

At the same time, heat the olive oil in the large skillet over medium heat. Add in the diced meat and the whole clove of garlic and cook, stirring occasionally, until the pancetta is browned and the fat is rendered. Remove the garlic clove. Add the crushed black pepper.

Immediately add the hot, drained pasta to the pancetta/garlic sauce. Toss to coat the pasta with the reserved pasta cooking water.

Remove the pan from the heat and stir in the egg mixture tossing quickly so the eggs thicken but do not scramble. (It is very important to do this off the heat.) Serve the pasta with lots of extra cheese

 


Spicy Tomato Sauce

3 tablespoons extra virgin olive oil
1/2 yellow onion finely diced
4 garlic cloves minced
1/2 tablespoon crushed red pepper flakes
2 tablespoons tomato paste
28 ounces whole peeled tomatoes
15 ounces crushed tomatoes
1/4 cup minced fresh basil leaves
1 1/2 tablespoons minced fresh oregano
Salt and pepper to taste

Seafood Pasta
Use any combination of fish that you like

1 pound bucatini or fettuccini
3 tablespoons extra virgin olive oil
2 thinly sliced garlic cloves
1 pound black mussels, scrubbed and beards removed or small clams
1/4 cup fresh squeezed lemon juice
1/2 pound extra large shrimp, peeled, deveined with tails intact
1/4 pound bay scallops
1/4 pound squid bodies (thinly sliced)
1 recipe Spicy Tomaro sauce
Salt and pepper to taste
Garnish: fresh basil leaves

Directions for the sauce

Place a pot over medium heat and add oil. Add onions and sauté for about 5 minutes or until the onions start to get translucent. Season with salt and pepper.

Add garlic and crushed red pepper flakes and continue to sauté for about 1 to 2 minutes.

Stir in tomato paste and cook for about 2 minutes, while stirring, until the paste turns a deep red color.

Add whole tomatoes and break each tomato apart with a wooden spoon. Season with salt and pepper.

Lower heat to medium-low, stir in the crushed tomato and simmer for about 25 minutes.

Directions for Seafood Pasta

Place a high-sided sauté pan over medium heat. Add oil and sliced garlic and cook for 1 minute.

Add mussels or clams and toss together with oil and garlic.
Increase heat to medium-high, add lemon juice and cover the pan with a lid.

Keep the pan covered for about 2 minutes or until mussels open up.

Remove lid, add shrimp and cover again for about 2 to 3 minutes or until shrimp turns opaque.

Remove the lid once again, and add bay scallops and squid bodies and tentacles. Cover one last time for about 30 seconds to 1 minute or until tentacles curl.

Season with salt and pepper and toss together.

Remove the lid and stir the sauce into the seafood mixture.

Lower heat to medium and simmer sauce for about 2 minutes.

Fill a large pot with water and bring to a boil. Add a small handful of salt and add pasta. Boil pasta, stirring occasionally until al dente.

Strain pasta and pour it into a large serving dish. Add the seafood sauce and stir gently. Serve in individual pasta bowls.


 

Skillet Ravioli

Ingredients

9 oz pkg fresh deli spinach ravioli
2 cups Marinara sauce
¼ cup freshly grated Parmesan cheese

Directions

Heat the marinara sauce in a medium skillet. Gently place the ravioli on top of the sauce. Cover the pan, turn the heat down to low and simmer the ravioli until tender, about 20 minutes. Sprinkle with cheese and serve.

Zucchini Sausage Saute

Ingredients

1 tablespoon olive oil
1/4 cup finely chopped onion
¼ cup finely chopped bell pepper
1 small zucchini, sliced thin
2 Italian sausage links, cooked and sliced thin
½ teaspoon dried Italian seasoning
¼ teaspoon salt

Directions

Heat the oil in a small skillet. Ass the onion and bell pepper. Cook until tender about 5 minutes. Add the zucchini and cook for about 3 minutes. Add the sausage slices and seasonings. Saute until all the ingredients are hot. Serve with the ravioli.


First Step

Poached Cod Fish

3 cups cold water
1 medium bay leaf
A large branch of fresh thyme
3 chive stalks
Salt and pepper
1 lb cod fillets
1/2 medium lemon, sliced paper-thin
3 fresh parsley sprigs, stems trimmed and coarsely chopped
Tomato Pesto Sauce for serving

Directions

Combine all the ingredients except the fish in a large, shallow-sided pot and bring to a boil over high heat. Reduce heat to low until liquid is at a simmer. Add fish in a single layer, making sure it is completely covered with liquid. Sprinkle the fish with salt and pepper.
Poach until the cod flesh is opaque and flakes easily (the internal temperature should be 175ºF). Let cool in the poaching liquid off the heat.
Shred the cod.

Step Two

Cakes
1lb cod, poached and shredded
4 cups of mashed potatoes
1/2 cup of finely chopped onion
2Garlic cloves, minced
2 eggs
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/2 cup chopped parsley

For cooking
White rice flour
4 tablespoons butter

Directions

Combine the cake ingredients in a mixing bowl.
Coat a large piece of waxed paper lightly with white rice flour. Measure the cakes with a 1/4 measuring scoop and drop them on the floured paper. With floured hands shape into little patties. Coat highly in a little flour to remove any sticky areas. Makes about 18

Heat the butter in a large skillet and lightly brown the patties on both sides. About a minute on each side until light gold.
Cover a baking sheet with parchment and place the patties on the pan. Bake in a 400-degree oven for about 20 minutes until hot.

Serve with 2 cups marinara sauce and add 2 tablespoons of basil pesto to the sauce.

Creamy Orzo With Spinach

Ingredients

11/2 cups uncooked whole wheat orzo pasta
3 cups chicken or vegetable broth
2 tablespoons butter
1/2 medium onion chopped
2 cloves garlic minced
1/4 teaspoon Italian seasoning
1 cup heavy/whipping cream
1/2 cup grated Italian Fontina cheese
10 oz pkg frozen chopped spinach, defrosted and drained
Salt & pepper to taste

Directions

Bring the broth to a boil in a medium saucepan with a cover. Add the orzo, lower the heat, and cover the pan. Simmer the orzo until the broth is absorbed, about 30 minutes. Set aside in a bowl.
Melt the butter in the empty saucepan and cook the onion until soft. Add the garlic and cook for 1 minute. Add the spinach and cook for 3 minutes. Stir in the cream, Fontina cheese, seasoning, salt, and pepper to taste. Add the orzo and cook over low heat until all the ingredients are hot.


Make extra lemon-herb butter. It’s delicious tossed with steamed green beans or hot cooked rice or pasta.

Butter Sauce
3 tablespoons butter, softened
1 tablespoon prepared basil pesto
1 teaspoon finely chopped shallots
1/2 teaspoon grated lemon zest

Fish
2 (6-ounce) skinless haddock, halibut, or cod fillets
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
¼ cup rice or all-purpose flour
1 tablespoon olive oil
10 oz package frozen chopped spinach, cooked

Directions

Combine the ingredients for the butter sauce in a small bowl, stirring until well blended. Set aside

Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly on both sides with salt and pepper. Dredge in flour and shake off any excess.

Add fillets to pan; sauté 5 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Divide the spinach evenly between two dinner plates. Place a piece of fish on top of the spinach. Spread each fish fillet with basil butter mixture.

Cacio e Pepe Penne Pasta

Ingredients

3 tablespoons salted butter
1 teaspoon freshly ground black peppercorns
1 garlic clove, minced
1 cup Parmigiano Reggiano cheese, finely grated
8 oz penne pasta
1/2 cup of the pasta water before draining the pasta
Chopped parsley for garnish

Directions
Cook pasta according to the package for al dente. Reserve ½ cup of pasta water.

Drain the pasta. Add the butter, garlic, and ground pepper into the pot over low heat. Add the cooked, pasta, pasta water, and cheese.

Top with a little more grated cheese, freshly cracked black pepper, and parsley.


Tortellini with Roasted Cherry Tomato Sauce And Crispy Prosciutto

Ingredients

Sauce
3 lbs cherry tomatoes, stems removed
1/4 cup good-quality olive oil, plus more for roasting
1 large y onion, diced
1 tablespoon fresh garlic, minced
3–4 sprigs, fresh thyme, stems removed
Kosher salt and freshly ground black pepper, to taste

Pasta
12 oz package shelf-stable cheese tortellini
8 slices of Prosciutto da Parma
A handful of basil leaves
¼ teaspoon red pepper flakes
½ cup grated Parmesan cheese

Directions

Preheat the oven to 375 degrees℉.
Toss the tomatoes with the other ingredients large baking dish. Roast for 50-60 minutes, until the tomatoes have softened and are just beginning to shrivel. Remove from the oven, tent loosely with aluminum foil, and set aside.

Heat the oven to 400 degrees F and line a baking sheet with parchment paper.
Lay the prosciutto slices on a rimmed baking sheet lined with parchment paper so they don’t overlap, curling the edges like a nest so they don’t get too brown. Bake until the slices shrivel and turn golden, 10 -12 minutes. Set aside.

Cook tortellini according to package instructions. Drain.
Add tomato sauce to the drained pot and gently heat the sauce. Add the chili flakes, basil leaves, and cooked tortellini. Toss gently. Serve in individual pasta bowls. Top each bowl with grated cheese and pieces of crispy prosciutto.

 


Cavatelli with Basil Pesto and Green Beans

4 servings

Ingredients

Kosher salt and freshly ground black pepper
8 oz green beans, cut into 2-inch lengths
1 lb dried cavatelli pasta
1 cup grated Pecorino-Romano cheese, plus more for serving
½ cup basil pesto, see recipe below

Directions

Bring a large pot of salted water to a boil. Add the pasta to the pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions. Add the green beans and cook for the remainder of the time. Reserve ½ cup of pasta cooking water. Drain the pasta. Place in a serving bowl. Gently mix in the [esto, pasta water, and cheese. Serve in individual serving bowls.

 


Basil Pesto

Ingredients

4 packed cups of washed basil leaves
½ cup shelled pistachio nuts, pignoli, or walnuts
4 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil

Directions

Place the pistachios, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped.

Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process.

Keep processing until the mixture is smooth. Store in a covered container in the refrigerator.

Caprese Salad

2-3 servings

Ingredients

2 large vine ripe tomatoes
4 oz fresh mozzarella
Black Olives
Extra-virgin olive oil
Freshly ground black pepper
¼ cup fresh basil leaves, sliced thin

Directions

Slice the tomatoes and mozzarella cheese into 1/4″ slices.

Assemble the salad by layering slices of tomato, mozzarella, and basil leaves on a serving plate.

Season with salt, pepper, and drizzle with olive oil.

Scatter a few olives around the serving plate and serve.



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