Cuisine: Pasta

One-Pot Pasta With Ricotta and Lemon

This One-Pot Pasta with Ricotta and Lemon from The New York Times is a mixture of ricotta and Parmesan, with the zest and juice of one lemon. It's light and refreshing and goes perfectly while watching Stanley Tucci: Searching for Italy on CNN. I find it absolutely impossible to watch it without eating some Italian food...

By Leslie Blythe

Chicken Luzon

This Chicken Luzon apparently is a recipe from Brennan's in New Orleans, though it's no longer on the menu. Regardless of where this recipe originated, it's really good. The chicken is coated in a rub, simmered in a creamy sauce, and served on a bed of linguini. It's quick and easy to make.

By Leslie Blythe

Pasta with Sausage, Basil and Mustard

My husband made Nigel Slater's Pasta with Sausage, Basil and Mustard for dinner. It was absolutely delicious. The spicy Italian sausage goes really well with the creamy mustard sauce and basil. It's perfect for a cool fall or winter evening.

By Leslie Blythe

Linguine with Lemon, Garlic and Thyme Mushrooms

My friend Barbee from San Fransisco sent me this recipe for Linguine with Lemon, Garlic and Thyme Mushrooms by Nigella Lawson last night.

Nigella created this recipe in which the mushrooms are not cooked, but steeped in oil, garlic, lemon and as she says “gorgeously scented thyme leaves”. You then toss them into the hot cooked pasta. What could be easier? I will be trying this soon because I have to have lots of fresh thyme in my herb garden. Thank you Barbee for sending me this inspiring recipe!

By Leslie Blythe

Pasta with Pancetta, Sage, and Mushrooms

I always like trying new pasta recipes. This Pasta with Pancetta, Sage, and Mushrooms has a wine and beef broth reduction, which infuses a lot of flavor into the mushrooms. You could use bacon instead of pancetta, but make sure you drain most of the fat before proceeding. 

By Leslie Blythe

Sweet Miso Steak with Ramen

This Sweet Miso Steak with Ramen is broth-less. It's a simple stir-fry recipe that is easy to make and satisfying. I have modified it and I think it needs a touch of chili to add a bit of spiciness.

By Leslie Blythe

Fideos with Chorizo and Arugula

I found this recipe for Fideos with Chorizo and Arugula on the Milk Street website. It has so few ingredients and is so simple to make and full of flavor. You should use Spanish chorizo. Fideo noodles or vermicelli are short, thin and used in Mexican soups and paella-like Spanish dishes.

By Leslie Blythe

Tagliatelle with Corn, Tomatoes, Onion & Basil

This Tagliatelle with Corn, Tomatoes, Onion & Basil is the perfect end of summer meal. It's the perfect use for the tail-end of your homegrown tomatoes and fresh corn. The red onion slightly caramelizes in the butter and transforms the dish.

By Leslie Blythe

Pasta with Broccoli Sauce

My daughter Grace makes incredible homemade pasta. I had a bunch of broccoli on hand and she made this Pasta with Broccoli Sauce. You don't necessarily have to make homemade, but if you have the time, it's worth the effort. The Broccoli sauce is sublime.

By Leslie Blythe

Caprese Pesto Pasta Bake

Caprese salad is a simple Italian salad, made of sliced fresh mozzarella, tomatoes, and basil. Like pizza Margherita, it features the colours of the Italian flag: green, white, and red. This Caprese Pesto Pasta Bake is taking all those ingredients with some pesto and mixing it with pasta. You can make it ahead and bake it later in the day.

By Leslie Blythe