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A Satisfying Pasta Dish

d
DaisyM Feb 26, 2009 08:04 AM

I'd like to have a few more meatless meals during the week. Any suggestions for a hearty pasta dish other then lasagne and stuffed shells? Extra points if it isn't outrageously fattening! Thank you!

  1. k
    kteacher Feb 26, 2009 08:09 AM

    I made this last night and it was delicious, but definitely not low anything! Meatless tortelinni (I used cheese and spinach). Sauce was browned butter with balsamic vinegar and salt and pepper-about 6 tbsp. butter to 2 tbsp. vinegar. Top with shredded Parmesan and toasted walnuts. Yummy! It's from one of the Food Network shows.

    1. Gio Feb 26, 2009 08:16 AM

      Penne with broccoli rabe. EVOO, chopped garlic, a few anchovies (or if you're like me,, a whole tin), red pepper flakes in a pot to sizzle and cook for a few minutes. Wash the rabe well and rough chop then add into the pot. I cover till the greens are wilted and taste to see if they're cooked through. They always retain their green color. Drain the pasta and toss into the sauce.

      You could use other veggies in that sauce as well.... cauliflower, kale, chard....

      1 Reply
      1. re: Gio
        vacationmomma Mar 6, 2009 06:47 AM

        Add a can of drained and rinsed cannelini beans to this dish and up the protein. Yum! On a day you want to add meat also...saute some Italian sausage too. Chicken broth to add moisture and you have a delicious dish!

      2. theferlyone Feb 26, 2009 08:29 AM

        I boil up some linguine (I usually throw in some shrimp toward the end, but you can skip it if you're trying to go meatless), and while that's cooking, I chop up some tomatoes and basil and throw it in a bowl with some crumbled goat cheese and cream (or milk, if I'm trying to be good). I add the hot pasta to the same bowl and toss so the cheese melts. It's super easy and delicious.

        1 Reply
        1. re: theferlyone
          c oliver Jan 11, 2010 01:15 PM

          I do tomatoes and basil in the summer in the bowl with evoo and grated Parm. Toss in the pasta. Love it.

        2. c
          cimui Feb 26, 2009 08:38 AM

          Not quite pasta, but how about risotto?

          http://www.chow.com/recipes/18654

          Leave out the butter for a less fattening recipe. A little bit of stinky cheese goes a long, long way wrt flavoring.

          1. e
            edamame Feb 26, 2009 09:10 AM

            This is a great recipe: http://www.theamateurgourmet.com/2007...

            Easy, and more than the sum of its parts.

            3 Replies
            1. re: edamame
              d
              DaisyM Feb 26, 2009 09:25 AM

              That sounds wonderful! I'm going to try it this weekend. Thank you.

              1. re: edamame
                d
                DaisyM Mar 4, 2009 03:11 PM

                Edamame, that recipe was just terrific. You are absolutely right...much more then the sum of its parts. It was creamy and so satisfying. This goes into the file. Thank you so much.

                1. re: DaisyM
                  e
                  edamame Mar 5, 2009 12:40 PM

                  Excellent! Happy to hear it.

              2. b
                bakerboyz Feb 26, 2009 10:20 AM

                Pappardelle with dried porcinis, fresh wild mushrooms in cream sauce (very fattening!);

                1 Reply
                1. re: bakerboyz
                  JungMann Feb 26, 2009 10:35 AM

                  Pappardelle with porcini sauce need not be fattening. You can easily sub evaporated milk for the cream to sacrifice but without mouthfeel.

                  I'm partial, also, to tuna-macaroni salad and spaghetti con sarde.

                2. s
                  sagestrat Feb 26, 2009 10:54 AM

                  I really enjoyed this one from 101 Cookbooks for "Almost Cheeseless Pasta Casserole": http://www.101cookbooks.com/archives/....

                  Good stuff, very little guilt--whole wheat past, greens, squash, olives, and almonds and the sauce is yogurt and egg yolks. Just a bit of feta on top and you're set. The two changes I would make to the recipe are to cook the squash longer (mine was mighty crunchy) and to saute some onion (along with the garlic) to add to the casserole. The recipe just has garlic added raw, and i thought it was abit harsh at times.

                  1. todao Feb 26, 2009 11:00 AM

                    One pound pasta
                    2 Tbsp butter
                    1 cup basil
                    2 cloves garlic (chopped)
                    2 Tsp olive oil
                    Grated Mizithra cheese

                    Cook the pasta according to package instructions. Make sure you use lots of water.
                    Meanwhile, put basil in sealed plastic bag and put in microwave on high for 15 - 20 seconds. Remove basil to food processor, add garlic and pulse to combine. Add olive oil and process to create a paste.
                    Brown the butter (just enough to develop a nutty flavor) in skillet, add the basil mixture and stir. Toss the finished pasta with the basil/garlic/butter. You may want to add a drizzle of olive oil - depends on individual preferences. Plate and top with grated Mizithra.
                    As I figure it:
                    Butter = about 200 calories
                    Olive Oil = about 300 calories
                    Mizithra = (depends on how much you use)
                    Pasta = (heck, we were going to use that anyway so why be concerned about that)

                    1. p
                      Procrastibaker Feb 26, 2009 11:34 AM

                      Try the pasta with sheep's milk yogurt, caramelized onions, sundried tomatoes, watercress and pine nuts I blog about here: www.thetally.wordpress.com

                      It's a hit at our house. You could sub in whole wheat pasta to make it healthier. And you could probably get away with lowfat (but not nonfat!) yogurt.

                      1. v
                        valerie Feb 26, 2009 11:52 AM

                        I usually roast a bunch of vegetables at the beginning of the week -- brussels sprouts, carrots, onions, cauliflower. Put some vegetables over pasta with some parmesan cheese and you're set. Doesn't get much easier and it's good.

                        1. c
                          cheesecake17 Feb 26, 2009 12:03 PM

                          I make a delicious whole wheat pasta with carmelized onions, swiss chard, diced tomatoes and olives. Might have originally come from Giada DiLaurentis. If you'd like I can post the recipe.

                          3 Replies
                          1. re: cheesecake17
                            Rmis32 Feb 26, 2009 03:26 PM

                            Please do.

                            1. re: Rmis32
                              c
                              cheesecake17 Feb 26, 2009 03:40 PM

                              Here it is.. the recipe makes a lot, but it's good cold the next day.

                              2 tablespoons olive oil
                              3 large onions, thinly sliced
                              2 large bunches swiss chard (trimmed and chopped, stems separate)
                              4 garlic cloves, minced or pressed
                              1 box whole wheat spaghetti (cook while making sauce)
                              2 14oz cans diced tomatoes (can use the kind with balsamic and herbs)
                              1/4 cup kalamata olives, chopped
                              handful toasted pine nuts
                              handful pecorino or parm cheese
                              salt, pepper, red pepper flakes

                              -heat oil and saute onion until browned (about 20-30 min)
                              - add swiss chard stems and saute a minute or two until slightly softened
                              - add swiss chard leaves and toss until wilted (about 5 min)
                              - add garlic, salt, pepper and cook 30 seconds
                              - add tomatoes with juices and simmer about 5 minutes, until swiss chard is very tender and tomatoes start to break down
                              - toss spaghetti in sauce and transfer to serving bowl
                              - olives, nuts, cheese can be put on pasta in large serving bowl or each person can add their own in small bowls

                              Notes:
                              -onions can be cooked the day before and heated up for a minute in the pan.
                              -instead of fresh garlic, a tablespoon or two of roasted garlic paste can be added
                              -leftovers (w/o nuts and olives) can be baked in a pyrex with a bit of shredded mozarella

                              1. re: cheesecake17
                                Rmis32 Feb 26, 2009 03:56 PM

                                Thanks, I just luv those Kalamata (or alphonso) olives. Got to try this.

                          2. Channa Feb 26, 2009 12:22 PM

                            This Neapolitan pasta with lentils is great comfort food:

                            http://thefoodmaven.com/naples/lentic...

                            1. Rmis32 Feb 26, 2009 03:25 PM

                              I make ravioli, using gyoza / pot sticker wrappers & filling with
                              roast beets, grated & mixed w/ a little ricotta cheese
                              Roasted butternut squash w/ cinnamon
                              caramelized onions & portobellos
                              pureed artichoke hearts
                              Freeze 'em on a cookie sheet, once frozen, you can put 'em together in a plastic bag & place back in the freezer. They cook up real quickly, so it's great for an easy meal after coming home from work.

                              1. n
                                nmurawsk Feb 26, 2009 03:59 PM

                                I love baked pasta with roasted veggies, like previously posted. Also, I make a great eggplant arribiata sauce. Peel and cube eggplant and saute in olive oil with crushed red pepper. When softened add a can of diced tomatoes, garlic, s&p, etc. Serve over pasta, really delish with a scoop of ricotta on top.

                                1. kchurchill5 Feb 26, 2009 04:13 PM

                                  I hope I don't repeat ... I make one with fresh arugula, a variety of mushrooms, chicken, chic peas, roasted red peppers and lots of seasoning.

                                  Well, I have done this for years, I like the corkscrew pasta, but a penne or any macaroni will work just as well.

                                  I make the pasta, while that cooks saute some red pepper, onions and the mushrooms. While that cooks I puree some chicke peas olive oil, roasted thyme, parsley, rosemary, garlic and olive oil.

                                  Than I add the roasted chicken or saute fresh in a lightly oiled pan till done and then remove. In the same pan saute the mushrooms, peppers and onions. Add a little of white wine towards the end of cooking a let reduce a bit. Add to the white bean mix and the hot pasta. Top with fresh peccerono romano and some fresh diced tomatoes.

                                  It is very hearty and simple.

                                  1. kchurchill5 Feb 26, 2009 04:18 PM

                                    I make one more with crimini mushrooms, onions, artichokes and olives, no meat and just lots of rosemary, thyme and garlic, I good hearty shell pasta and just broth too cook the onions and mushrooms. I use olive oil and butter to saute the veggies first, then add the artichokes (marinated) and then add to the cooked WHOLE wheat pasta. Add some good cheese and a little pasta water. Very hearty, great flavor. NO need for meat. Serve with a great grilled bread and nothing more needed than a grilled romaine salad with a good vinaigrette

                                    1. BobB Mar 5, 2009 07:23 AM

                                      Is fish OK? I do a very simple, very filling pasta with spicy tuna sauce. Make a basic tomato sauce (you can even use a good jarred sauce if you're pressed for time), and add canned tuna, chopped capers, chopped salt-cured anchovies or anchovy paste, and cayenne to taste.

                                      For me, with a pound of pasta and about a quart of sauce I'd use two cans of tuna, a tablespoon each of capers and anchovies, and a teaspoon of cayenne. But we like things spicy. I also always use italian canned tuna in oil, but you could use water-packed to keep the calories down - normally I find water-packed tuna too bland, but in this recipe there's enough other flavor that it should work OK.

                                      I usually make this with a shaped pasta like rotini or campanelle, not a noodle-type spaghetti or linguine.

                                      2 Replies
                                      1. re: BobB
                                        d
                                        DaisyM Mar 5, 2009 07:49 AM

                                        Thank you! I haven't had pasta with tuna sauce in years and I don't think I've ever made it in a tomato based sauce. I'm going to try this next week. Maybe I'll do one can Italian tuna and one can water packed.

                                        1. re: DaisyM
                                          BobB Mar 5, 2009 08:14 AM

                                          You're welcome! The basic idea of a tomato-based tuna sauce is one I learned from a friend's Italian-war-bride mother when I was a kid, but over the years I've spiced it up a bit.

                                      2. s
                                        Stuffed Monkey Mar 5, 2009 07:56 AM

                                        I like to sautee up some cut up eggplant and then just add some tomatoe sauce and cook until done. Serve with some parmesan and you've got the meatiness without the meat.

                                        6 Replies
                                        1. re: Stuffed Monkey
                                          d
                                          DaisyM Mar 5, 2009 08:20 AM

                                          Here's my stupid question of the day. When I baked eggplant parm...the eggplant is delicious. However, if I fry it like you suggest....it usually tastes bitter. What am I doing wrong? I have a big eggplant in the fridge right now and I'd love to do something different with it.!

                                          1. re: DaisyM
                                            s
                                            smtucker Mar 5, 2009 08:58 AM

                                            Chances are the word "big" is your problem. The larger eggplants do seem to get more bitter. My friend's Mom [right off the boat] would slice the eggplant, spritz with lemon juice, and the liberally salt the eggplant before sauteeing. The eggplant would rest, in its salted state, for a while on dishcloths to collect the liquid. She would then lightly rinse the eggplant, dry with a towel before continuing. I have no idea if the salting method actually reduces the bitterness, though I have read this technique in quite a few food books.

                                            1. re: DaisyM
                                              hotoynoodle Mar 5, 2009 01:48 PM

                                              a lower-cal alternative is slicing the eggplant into rounds, salting and broiling. it gets a smoky flavor and creamy texture that i much prefer to fried.

                                              1. re: hotoynoodle
                                                kchurchill5 Mar 5, 2009 04:16 PM

                                                I love to broil my eggplant. I just like the smoky flavor. I have fried, but prefer your second option. Just a preference.

                                                1. re: kchurchill5
                                                  d
                                                  DaisyM Mar 6, 2009 03:47 AM

                                                  Are you spraying it with oil before you broil it?

                                                  1. re: DaisyM
                                                    kchurchill5 Mar 6, 2009 07:42 AM

                                                    I usually just broth with a little olive oil, light coating, salt and pepper. I know frying is great and I do enjoy it. I just love broiling it. But both are good to me either way. This is just my preference.

                                                    Also a good point, I usually use the small Italian (not sure that is what they call them at our market here) but the smaller ones. They are much sweeter and not as bitter. If I use large eggplant some I will salt first and just set on a paper towel. It gets some of the moisture and bitterness out. But I haven't used the larger ones in years. But a good tip. Also freshness plays a key role to the bitterness I have found. I usually slice, season and broil. I even broil or bake mine with bread crumbs many times for eggplant parm, it is healthier not being fried and with fresh cheese and home made sauce it is wonderful.

                                                    Even as just a side. Sometimes I bake the eggplant, just dipped in egg and then a little bread crumbs, I thne put a scoop of leftover tomato sauce and then some chopped olives and onions I sauteed for just a couple of minutes in olive oil and then topped with mozzarella (fresh) and broiled till melted. A very easy and elegant but oh so good side dish. I love to serve this with a great pan seared tuna, cod, halibut or any white fish (grouper and flounder for us)

                                          2. 4
                                            4Snisl Mar 5, 2009 09:53 AM

                                            Not sure if you consider eggs "meat".....but this is so good, I made it 3 times for dinner (just for myself) during an exhausting week:

                                            1. Boil some spaghetti (I usually stick with a nickel-size diameter pull from the box)
                                            2. When it's done, drain almost completely in the pot, holding pasta in place with a fork or the lid (leave up to 1 TB cooking water in the pot)
                                            3. Off-heat, throw in a handful of baby spinach leaves, the zest of one small lemon, a big pinch of red pepper flakes, 1 tsp. extra-virgin olive oil and and 3 TB freshly-grated Parmesan cheese. Toss gently, cover and let that get friendly.....
                                            4. Either poach an egg or cook over-easy.
                                            5. After a final mix to make sure the spinach is wilted, plate up your pasta. Top with the egg. You can either mix it all up to start, but I like some bites with just pasta, some twirled forkfuls dipped in the yolk only, some with a bit of white added......

                                            Really good.....during one iteration, I threw in a few torn fresh basil leaves, and it was fantastic. This recipe has become one of my "comfort dishes"....and I think it's very satisfying without going "over the top" in richness.

                                            1 Reply
                                            1. re: 4Snisl
                                              s
                                              somervilleoldtimer Nov 12, 2009 05:41 PM

                                              That sounds great! I usually freeze a bunch of jars of pesto from my garden, with everything but the cheese. When we have pasta with pesto (usually linguini) I fry up a few eggs in olive oil, with salt and pepper, until the white is just cooked, and plop the eggs on top of the pasta/pesto. Yes, some bits with drippy yolk, some with white. Had it tonight, in fact, with the halved cherry tomatoes in with the pasta, and asparagus vinaigrette on the side. And now I'm hungry again!

                                            2. kchurchill5 Mar 5, 2009 10:02 AM

                                              Zucchini Sauce with Walnuts

                                              A zucchini sauce with walnuts and some red pepper and mushrooms is great. I combines sauteed onions and zucchini and some garlic. Cook until soft and puree lightly hand blender is fine for this. Set aside. In the same pan with some olive oil add red pepper and sliced mushrooms and diced scallions and saute until soft. Boil whole wheat pasta. Once soft I add some vegetable broth and and cook another few minutes till reduce. Add some cream just 1/4 cup or so to make it creamy and toss with the pasta and the zuchinni sauce. Toss with ground walnuts. I like to top with some fresh grated parm. Not heavy, very good and very little cream if any. Just a great flavor.

                                              1. kchurchill5 Mar 5, 2009 10:09 AM

                                                Butternut squash pasta:

                                                Whole wheat pasta, thin sliced onions, wild mushrooms, roasted butternut squash, some turkey sausage with sage chopped up or thin sliced and broccoli raab, some simple chicken broth, s/p and garlic and it makes a hearty simple dish, The roasted squash breaks apart and becomes a sauce with the broth and the raab makes a great base with the sausage. You can add some red peppers if needed, but it isn't necessary to me. Easy and delicious.

                                                1. kchurchill5 Mar 5, 2009 10:24 AM

                                                  I got this from one of my cook books but they are in storage so sorry I can not reference .. This was one with cannellini which I love, tuna and olives. Three of my favorites.

                                                  1/2 lb spaghetti
                                                  2 cans of good tuna in olive oil
                                                  1 can cannellini beans drained and rinsed
                                                  1/2 cup sliced clalmata olives
                                                  2 teaspoons lemon juice and the zest of 1/2 the lemon as well
                                                  1 small shallot thin sliced
                                                  1 teaspoon minced garlic
                                                  2 tablespoons parsley
                                                  Dash or pinch of red pepper flakes
                                                  3 scallions diced fine
                                                  1 teaspoon dried oregano
                                                  Olive oil to saute the vegetables
                                                  s/p to taste of course

                                                  Saute the garlic, shallot, scallions, beans, lemon juice and zest, red pepper flakes, olives and tuna until lightly warm, just a minute. Add to the drained pasta and drizzle with good olive oil, toss in the parsley and dried oregano, salt and pepper. Drizzle with extra olive oil if necessary. Top with some great feta cheese.
                                                  NOTE: I added a little chicken broth to thin it out or you can use some pasta water, I just liked the broth and had some. White wine added to the veggie would also be very good.

                                                  Really simple and great flavor. Cherry tomatoes would also be good, but this is more of a white dish with just a touch of green. Really pretty and hearty with the beans. Loved it. Apologies, but I don't remember the book. I remember I added stuff so this is my written version so it isn't quite the same but close. Enjoy!

                                                  1 Reply
                                                  1. re: kchurchill5
                                                    d
                                                    DaisyM Mar 5, 2009 11:26 AM

                                                    This sounds wonderful. I'm going to try it. Thank you.

                                                  2. e
                                                    EdwardAdams Mar 5, 2009 11:31 AM

                                                    I'm surprised that no one has mentioned Pasta Puttanesca yet. Meatless if you discount the anchovies, hearty and satisfying. Fairly low cal, I would think as well.

                                                    Here is one I used for a guide earlier this week.

                                                    http://www.epicurious.com/recipes/foo...

                                                    1. chowser Mar 5, 2009 11:32 AM

                                                      This uses two strips of bacon (I use more) but it's full of cabbage. I was surprised at how good it was, kind of doubtful when I read it but I love cabbage. On the table in no time flat, too.

                                                      http://projects.washingtonpost.com/re...

                                                      1. p
                                                        PAO Mar 5, 2009 01:07 PM

                                                        This is one of the most amazing, not to mention quick and easy, vegetarian pasta dishes I've ever had. Highly recommended

                                                        http://www.epicurious.com/recipes/foo...

                                                        1. h
                                                          harryharry Mar 5, 2009 01:26 PM

                                                          Pasta w/ Cauliflower - I can't get enough of this - it's great if you make your own breadcrumbs but not necessary -

                                                          Cut 1/2 head of cauliflower into small floret - saute in olive oil until soft and browned.
                                                          add some minced garlic and some red pepper flakes (you can also add some bacon, pancetta and/or anchovy) - add a small amount of white wine and lemon juice - chopped parsley (basil would be great too).

                                                          in a separate pan - saute some bread crumbs in olive oil until crispy

                                                          Make some pasta ( I like small shapes with this dish) - leave a little cooking water - toss with cauliflower and cook a little to absorb cooking water at the last minute toss with toasted breadcrumbs - oh and don't forget lots of parmesan

                                                          I'm hungry now -

                                                          1 Reply
                                                          1. re: harryharry
                                                            kchurchill5 Mar 5, 2009 01:30 PM

                                                            I need more flavor with this, but love the base. Just too bland for me, maybe some spinach or chard. Just seem to have good flavor but I missed something like a green, roasted peppers, spinach or chard, needed something else to me.

                                                            But loved the overall taste, just needed more to me. but everyone is different, Great idea and recipe.

                                                          2. chef chicklet Mar 5, 2009 01:47 PM

                                                            i made a picatta last night I actually like the sauce and pasta as much if not more than the dish. Saute garlic and white/scallions -quite a few in olive oil and a little butter. Remove,1 cup chicken broth, add a cup of dry white wine, let it reduce, about 2 lemons, which equals about 1//3 cup of lemon juice. Add the veggie back, add capers. Fresh parsely added at the end. Nice sauce. It picks up its thickness from the chicken or turkey that has been floured and browned. So to make it without the meat, you could thicken it up with a bit of flour/water slurry.

                                                            1 Reply
                                                            1. re: chef chicklet
                                                              kchurchill5 Mar 5, 2009 04:19 PM

                                                              I agree, that is a great dish with out without meat or with. Great flavor.

                                                            2. l
                                                              lergnom Mar 5, 2009 05:53 PM

                                                              A couple of pointers.

                                                              1. Cook small tomatoes, like grape size, some spices you like, with some butter and oil, add the nearly cooked pasta and then and only then add some goat cheese. If you add it during cooking, the cheese will break down and you'll barely be able to taste it.

                                                              2. Develop a basic sauce. A simple one is just butter enough so you can taste it with some oil, with garlic, salt, pepper. Then you add whatever you want as flavor and color, like red pepper, zucchini, yellow squash, broccoli (and use the stems, peeled and cut up). If you do the prep while the pasta water is coming to boil, you can essentially cook this all at the same time - boil the pasta while the veggies cook and then add the pasta at the end to the dish. You can spice it anyway you want but you work off a basic sauce.

                                                              Bottom line: you don't need meat in pasta and most pastas treat meat as and add-on, just like the veggies above, not as part of the sauce.

                                                              1. chef chicklet Mar 5, 2009 07:30 PM

                                                                pasta pomodoro - one of my favorite pasta dishes perhaps not too hearty but healthier than a butter cream sauce.
                                                                thin pasta, or angel hair pasta
                                                                garlic, shallots, fresh roma tomatoes sauteed in a white wine sauce served with fresh chiffonade of basil. I really love to add red pepper flakes and dried oregano to the sauce.

                                                                1. todao Mar 5, 2009 07:48 PM

                                                                  I don't remember ever having a pasta dish that wasn't satisfying. The sheer bulk of the pasta makes it satisfying. Here's a filler-upper ...

                                                                  Pasta Asciutta

                                                                  http://www.cooking-italian-food.com/p...

                                                                  1. kchurchill5 Mar 6, 2009 07:46 AM

                                                                    One of my favorites is just cannelloni beans, garlic, shallots cooked and pureed. Then added fresh thin sliced roasted red pepper, basil, oregano and parsley, salt and pepper, some white wine and broth. Heat well and toss with 1/2 cup parmesan over whole wheat pasta. Top wish fresh diced scallions and diced olives. Creamy and great.

                                                                    2 Replies
                                                                    1. re: kchurchill5
                                                                      d
                                                                      DaisyM Mar 6, 2009 01:10 PM

                                                                      This sounds so good. Can I ask what brand of whole wheat pasta you use?

                                                                      1. re: DaisyM
                                                                        kchurchill5 Mar 6, 2009 03:40 PM

                                                                        I get mine from a local Italian store, fresh, but whole food also carries some I get. I don't have any on hand and have got 2-3 brands and all well, sorry I don't have the name. Desperate, I do get some from the regular grocery store which I have 1 bag. DaVinci, does have some descent whole wheat, but I try to get mine from whole foods or the Grananry ( a local natural grocer) when I can get there. I use a variety of types, Linguini, spaghetti or even some corkscrew or bowtie or many others. I have used it all. Just depends what is on hand. I really enjoy it. A bit heavier and a different taste but with some sauces it is really good. I light tomato base I don't like the wheat, but a heartier sauce I love the wheat for a nice change of flavor. I also enjoy the tomato and basil which I can get at my local Italian grocer. Great flavors which I enjoy.

                                                                        The spinach is great with a simple white wine sauce and frilled scallops and fresh ricotta and parm. Simple and elegant and love the flavor

                                                                    2. chef chicklet Mar 6, 2009 08:00 AM

                                                                      I wanted to also post or direct you to the Three Cheese Spaghetti Pie that was on the FN
                                                                      made by Dan Smith and Steve Mc Donagh
                                                                      the recipe is soo good, my husband just devours it, most of the time I catch him eating it cold.
                                                                      http://www.foodnetwork.com/recipes/da...

                                                                      10 Replies
                                                                      1. re: chef chicklet
                                                                        kchurchill5 Mar 6, 2009 08:06 AM

                                                                        I saw that, really good? I may have to try it. Looked good.

                                                                        1. re: kchurchill5
                                                                          chef chicklet Mar 6, 2009 08:21 AM

                                                                          Yes! I have to admit the whole spaghetti pie thing seemed rather unappetizing, and only at my husbands nagging did I try it. we had everything in the fridge right down to the left over spaghetti. Made it and it is really good. You can serve room temperature without a problem. Now i make it all the time with left over spaghetti.

                                                                          1. re: kchurchill5
                                                                            chef chicklet Mar 6, 2009 08:25 AM

                                                                            by the way, I left you a message on another thread, now I forget which, But was wanting to know if you have a shrimp bisque recipe you really love?

                                                                            1. re: chef chicklet
                                                                              kchurchill5 Mar 6, 2009 08:36 AM

                                                                              I do, it is pretty basic, not very hard, but very good. NO shortcuts either, lol.

                                                                              Be glad to post tonight. Not home, so I will get when I return and then post here. It is tasty but easy and not too rich which some are. Love it. Thx for asking.

                                                                              Be back to post laster.
                                                                              kim

                                                                              1. re: kchurchill5
                                                                                chef chicklet Mar 6, 2009 11:28 AM

                                                                                danka!

                                                                                1. re: kchurchill5
                                                                                  chef chicklet Mar 6, 2009 11:30 AM

                                                                                  OMG I just realized I asked you for shrimp, and I meant crab! Guess they could be simiar, I don't really know. Crab bisque, its on sale..

                                                                                  1. re: chef chicklet
                                                                                    kchurchill5 Mar 6, 2009 12:09 PM

                                                                                    Still on the boat ... lap top, recipes are at home. Crab is almost identical, so no difference, I think 1 spice difference ... same thing for me under my bisques.

                                                                                    1. re: kchurchill5
                                                                                      chef chicklet Mar 6, 2009 04:16 PM

                                                                                      thanks again, so craving a nice crab bisque. Last time I had a good one was in Virginia several years ago now.

                                                                                      1. re: chef chicklet
                                                                                        kchurchill5 Mar 6, 2009 04:49 PM

                                                                                        I take advantage of fish or seafood broth from the store, I like a good quality one from whole foods. Some times I will make my own and please feel free to if you want.

                                                                                        6 tablespoons butter
                                                                                        1 tablespoon flour
                                                                                        1 pound crab I like nice big pieces bite size (reserve some for a garnish)
                                                                                        1 small carrot diced fine
                                                                                        1 medium onion diced fine
                                                                                        4 cloves or 3 teaspoons of minced garlic
                                                                                        1 rib celery diced fine
                                                                                        3 scallions diced fine
                                                                                        2 tablespoons vegetable oil
                                                                                        3 tablespoons dry sherry
                                                                                        salt and pepper
                                                                                        1 teaspoon tomato paste
                                                                                        2 cups fish stock
                                                                                        1 cup half-and-half
                                                                                        dash cayenne pepper
                                                                                        chopped parsley for garnish

                                                                                        Saute onion, celery, garlic and carrots in a large pot with the butter until soft. Add the flour and cook until well blended. Add the fish stock to make a roux, any seasoning and the tomato paste. Mix well and bring to a boil. Puree with a blender or a hand blender. Reduce the heat and add the sherry and the cream and bring back to a boil. I always have some extra broth to thin if needed. Once thickened add the crab and scallions. I do keep a little crab for a garnish and love a nice fresh baked bread sticks as a garnish or whatever you like. It is thick and rich and great flavor.

                                                                                        By all means make your own crab stock, but now a days good fish stock is just as good from the store. When you add the stock you can add the crab shells for some extra flavor for 30 minutes but I don't find too much extra flavor. Just an option. There is some pretty good fish stock or clam broth out there these days.

                                                                                        This is my favorite recipe and use it a lot. I always changes according to what is in season but this is a pretty good base for shrimp or crab.

                                                                                        NOTE: Tarragon is a great herb to add ... some like it I do ... some don't a little goes a long ways A great addition, a little goes a long ways in the soup. Putting the leftover on a skewer and then putting it in the soup is really cool and pretty especially with some halved grape tomatoes, pretty and elegant and simple Great flavor. Some toasted bread or bread sticks with some melted cheese gruyere is my favorite and then served. How elegant but delicious. At home I just take out a slice of bread, toaster and dip. Anyways a good soup.

                                                                                        Enjoy!!

                                                                                        I have a easy version, but this is so much better it is worth it.

                                                                                        1. re: kchurchill5
                                                                                          b
                                                                                          bear Mar 6, 2009 05:20 PM

                                                                                          That bisque sounds fabulous!

                                                                          2. alwayscooking Mar 6, 2009 08:40 AM

                                                                            Mushroom ragout over egg noodles.
                                                                            Risotto - mushroom or any roasted vegetable
                                                                            Pesto
                                                                            Gemelli (or Penne) with roasted peppers and greens
                                                                            Eggplant putenesca
                                                                            Linguine with baby artichokes or artichoke hearts
                                                                            Spaghetti with garbonzo beans and greens
                                                                            Spaghetti alla carbonara (ok a little meat)
                                                                            Fettuchine alfedo (ok a tad fattening)
                                                                            Ravioli stuffed with squash/mushrooms/cheese/dried tomato
                                                                            Cataloni stuffed with asperigus/zuchini with bechemal

                                                                            Anything requiring stock or water - make your own vegetable stock (just throw the vegetables in a pot and boil for 45-60 minutes). ALL store-bought vegetable stock just tasted dusty and/or salty.

                                                                            1 Reply
                                                                            1. re: alwayscooking
                                                                              n
                                                                              nvcook Mar 6, 2009 04:34 PM

                                                                              I saute olive oil, chopped garlic, red pepper flakes and either pancetta or bacon, then add drained tuna (packed in oil), spinach and a little white wine. If mixture gets too dry, add a little pasta water. Mix with linguine.

                                                                            2. kattyeyes Mar 6, 2009 04:56 PM

                                                                              We had this tonight and it was oh-so satisfying--substituted scallops for the lump crab. EXCELLENT!
                                                                              http://www.foodandwine.com/recipes/an...

                                                                              1. visciole Jan 11, 2010 04:20 PM

                                                                                Linguine alle vongole! It's super-easy and delicious. It's better with fresh clams, but canned chopped clams also do perfectly well. I don't use a recipe but it's basically good olive oil, a bunch of chopped garlic, some hot pepper (saute those a bit), add some white wine, the clams and their juice, and, at the end, a lot of chopped flat-leaf parsley. I sometimes also add onions or mushrooms, and other seafood can be added as well for a less traditional dish. Some people add butter, but I don't. If you want less oil you can use more clam juice instead. Very satisfying, fast, and comforting.

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