Roasted Tomato and Herb Pasta

What you need:
12 ounces pasta
5-6 cups cherry tomatoes
5-6 smashed garlic cloves
3 tablespoons olive oil
salt and pepper
1/2 cup fresh chopped herbs, i.e. basil, parsley, oregano, chives etc.(I've used dry when I don't have any fresh and its still yummy)
Parmesan for serving if you want
Chicken grilled and cut in strips if you would like

Directions:
Turn on your oven to 400°
Meanwhile: Cook the pasta as normal, strain and return to pot when done
Meanwhile: On a cookie sheet, stir and toss around the tomatoes, garlic, 2 tablespoons of the oil, half teaspoon salt, and a little less than half a teaspoon pepper.
Roast the tomatoes in the oven... about halfway through toss them once, until they begin to pop open, (20 to 25 minutes)
Add the oven mixture to the pasta with the chopped herbs and remaining tablespoon oil.
Serve with the Parmesan and oil if you would like. Chicken can easily be added to this dish if you want!

Rigatoni with Squash and Prawns

This is from the kitchen of Giada DeLaurentis. I LOOVE her Italian foods. She does awesome work and is usually pretty reasonable with her time and ingredients list.

Anyway, this is a great one for fall with the squash and garlic! mmmm..

Ingredients

* 3 tablespoons olive oil, plus 3 tablespoons
* 1 pound butternut squash, trimmed and cut into 1-inch cubes
* 2 garlic cloves, minced
* 1 teaspoon salt, plus 1 teaspoon
* 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
* 1 cup vegetable stock
* 1 pound rigatoni
* 1 pound prawns, peeled and deveined
* 3/4 to 1 cup whole milk
* 1/2 cup chopped fresh basil leaves
* 1/4 cup grated Parmesan

Directions

Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

Beef Stroganoff

30 Minutes or less, perfect.

Ingredients:
1 lb. beef sirloin steak, cut into strips
1 medium onion, cut into thin wedges
1 Tbsp. oil
1 can (8 oz.) mushroom pieces and stems, undrained
2 beef bouillon cubes
4 cups (8 oz.) medium egg noodles, uncooked
1 container (8 oz.) Sour Cream

Directions:
BROWN steak with onion in hot oil in large skillet.
STIR in 1-1/2 cups water, mushrooms and liquid, the bouillon cubes and noodles. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 min. or until noodles are tender.
STIR in sour cream; cook an additional 2 min., stirring occasionally.

Creamy Risotto

I made this tonight too and loved it! I left out the prosciutto since I had it with the chicken so I can't attest for that being wonderful but the risotto on its own was fantastic! Giada from Food Network, by the way... love her! (although my own adaptations are changed in the recipe)

Ingredients
4 thin slices prosciutto
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tablespoons butter, divided
1 shallot, finely chopped
3/4 cup white rice
3/4 cup sparkling white grape juice with a splash of cranberry juice (substituted for champagne)
1/4 cup freshly grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
Preheat the oven to 450 degrees F.
Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.
In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.
In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

Capers and Artichoke Pasta

This is one of my favorite recipes. Fast, Easy, and healthy too!

Ingredients:

1 jar artichoke hearts
1 can olives sliced or whole (black or kalamata, your choice)
1 roma tomato diced
2-3 tsp capers (I add more, but then again I LOVE capers)
1 garlic clove diced or 1/2 tsp from a jar
1 small-med zucchini diced
2 chicken breasts cooked and cubed (if desired)
2 spins around the pot of Olive Oil
Parmesan Cheese if you want
Your choice of noodles!

Cook pasta as directed. Drain water and add all the ingredients listed above. Stir while on heat and let everything heat through. Serve! Yes, it really is that simple. And it really is THAT good.

Fettucine Alfredo

So most of you probably don't want to know whats in your alfredo sauce.... but regardless its delicious!

Ingredients:
1 pound fettuccini pasta
1 1/2 cups butter, divided
1 pound skinless, boneless chicken breast halves - cut into cubes
2 (16 ounce) containers whole milk ricotta cheese
1 pint heavy cream
1 teaspoon salt
1 cup grated Parmesan cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.
In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.

Tomato, Basil, and Cheese Pasta

This is bar none my favorite thing to make and could possibly be my favorite thing to eat. The ingredients aren't ones I typically cook with and its easy (which we all like) and its so yummy. So all around, its a good one... This recipe came from Rachel Ray's TV show.

Ingredients:
1 pound small shell pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
3 large cloves garlic
1/2 small to medium yellow onion
1 (28-ounce) can crushed Italian tomatoes, any brand
1/2 cup, 10 to 12 fresh basil leaves, torn into small pieces
Salt and pepper
7-8 oz store bought basil pesto sauce
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
1/2 pound fresh mozzarella

Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.
Meanwhile the pasta is cooking...preheat a deep, big skillet or a medium sauce pot over medium heat.Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef's knife tilted slightly away from your body.Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. (You're just dicing them) Hold the tip of the knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and pepper, to your taste.
Preheat your broiler to high and place a rack in the center of the oven. Drain pasta shells. Add them to a casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.
Total time to make: 35 minutes. Yield: 4-6 servings. (In my case, 4 since everyone ate so much :)
I served this just with a vinaigerette salad and garlic bread. It was delicious and everyone loved it.