I watched Ree Drummond, aka “The Pioneer Woman,” make this recipe “Steakhouse Pasta” on the Food Network Channel. Quite literally, my mouth was watering. I strayed from Ree’s recipe a wee bit based on ingredients I had on hand.
Rather than skirt steak, I had a package of chuck steak in the fridge waiting to be transformed. The steaks were only $3.69/pound at the grocery and Richard loves chuck steaks although I rarely buy them. In the “Wayback Days”, my dad used to buy chuck steak not for a family meal, but for his cherished buddy, Harry, his dog. Harry was spoiled and happy.
I also added some fresh mushrooms and used frozen chopped spinach instead of fresh. Ree’s recipe calls for crumbled blue cheese. I opted for freshly grated Parmesan and cream cheese. The Pioneer Woman was shooting for a steakhouse-like pasta dish, thus the blue cheese, spinach, and horseradish – all steakhouse classics. And she uses pappardelle, which is a wide pasta – wider than fettuccine. I had linguine on hand so that’s what I used.
I must say that this was an easy and delicious dish. Plenty of creamy, cheesy sauce punched with a flavorful variety of veggies for the pasta. And the grilled steak that goes with it is perfect, even if it was chuck steak which turned out to be flavorful and tender. No wonder Harry was so happy!
Let’s Make Some, Shall We?
First thing, fill a large pot with water, cover, and bring to a boil. This is for the pasta. Be sure to save 1-2 cups of the pasta water after cooking to use for the sauce. Prepare the pasta while you’re cooking the sauce. If you’re using frozen spinach, thaw it in the microwave for 45 seconds, drain it, and squeeze it dry using paper towels.
Here are all my lovely assembled ingredients for the sauce except the heavy cream and half-n-half. I had a partial container of cherry tomatoes in the fridge, so I halved them and threw them in with the canned tomatoes. I quartered baby portobello mushrooms – I use portobellos because I think they have more flavor than white buttons. Notice there are no onions used in this sauce. However, I wouldn’t judge you if you threw in 1/2 a diced or sliced onion.
I love horseradish and its addition gives the sauce a nice kick without an overpowering flavor. The horseradish I use is from St. Elmo’s Steak House, an Indianapolis institution. St. Elmo’s is famous for their shrimp cocktail served with a memorable eye-watering, sinus-clearing, breath-stopping cocktail sauce. Their sauce is HEAVY with freshly grated horseradish they prepare every day. It’s legendary. St. Elmo’s sells their cocktail sauce and horseradish commercially and it’s now easy to find in grocery stores. Theirs is the only horseradish I use. There’s little horseradish in this recipe – don’t be afraid. If you hate horseradish, leave it out.
Next, in a 12″ heavy-bottomed skillet over medium heat add one Tablespoon olive oil and the mushrooms. Stir the mushrooms around for 5 minutes or so until they begin to soften and brown. I don’t use lots of oil when I brown mushrooms. I like to heat them up so they release their liquid and the liquid reduces a bit. I think it adds a little umami to a dish. Mushrooms are perfect to add subtle flavor.
Add the minced garlic to the mushrooms and stir for one minute or less until the garlic becomes fragrant.
See how the mushrooms cooked down and left flavorful browned bits at the bottom of the skillet? Lovely. Add the halved cherry tomatoes, if using. Stir and cook until the tomatoes just begin to wilt. Then stir in 1/2 cup of white wine or chicken stock. Bring to a gentle simmer and continue to cook until the liquid is reduced by half. Quick – 2-3 minutes.
Add canned petite diced tomatoes with their liquid along with 1/2 Tablespoon dried basil, 1/2 teaspoon granulated sugar, and 1/4 teaspoon crushed red pepper. Bring to a gentle simmer and continue to cook for 10 minutes or so stirring every once in a while.
While the sauce is cooking, it’s time to get the steak ready for the grill. My chuck steak was thin enough, 1/2″, that I cooked it quickly on our gas grill, but you can easily use a grill pan or large skillet on top of the stove. Sprinkle the meat with a little salt and pepper on both sides. When your grill or skillet is hot, sear the meat for 3-4 minutes on both sides for medium-rare. When done, remove from heat to a plate and loosely cover with foil until you’re ready to serve.
Here’s the finished beautiful sauce and how to make it:
Reduce the heat to low under the tomato and mushroom mixture.
Add 1/2 cup of heavy cream and 1/2 cup of half-n-half. If you don’t have heavy cream, use all half-n-half. Stir until it’s all incorporated.
Stir in 2-3 oz of cream cheese. Stir until the cheese has melted into the mixture.
Add 1 Tablespoon horseradish, if using. Stir.
Add 3/4 cup of freshly grated Parmesan cheese. Stir until it’s all incorporated.
Add 3 cups of fresh spinach OR run a knife through the thawed and dried frozen spinach to break up the clumps. Stir until incorporated
I had 1/4 cup or so of roasted pine nuts hanging around on the kitchen counter, so they went into the sauce, too.
Add the cooked, drained pasta. Using tongs, toss everything together until the pasta is well coated. You may have to add some of the pasta cooking water to help loosen the pasta – I find doing so actually makes the pasta sauce creamier. I topped my finished pasta with shredded mozzarella cheese – why not?
Slice your steak into strips and serve on top of the pasta or serve into individual pasta bowls with steak on the side like I did here and top with more freshly grated Parmesean at service.
And there you have it! This dish is filled with flavor from all the vegetables and cheese, and so satisfying.
Thanks, Ree, for your inspiration! This recipe is going on my regular menu rotation!
Yield: 6
Steak with Creamy, Cheesy Pasta, Tomatoes & Mushrooms
This dish is inspired by The Pioneer Woman's Steakhouse Pasta. It's filled with flavor from all the vegetables and a creamy, cheesy sauce perfect for pasta. Delicious and so satisfying!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Ingredients
1 1/2 pounds dried pasta, I used linguine but pappardelle or fettuccine works, too
1 Tablespoon olive oil
8oz baby portobello mushrooms, quartered
3 cloves garlic, minced
1 cup cherry tomatoes, halved, optional
1 15oz can petite diced tomatoes
1/2 cup dry white wine or chicken stock
1/2 teaspoon granulated sugar
1/4 teaspoon crushed red pepper flakes
1/2 Tablespoon dried basil
1/2 cup heavy cream
1/2 cup half-n-half
2-3 oz cream cheese at room temperature and cut into chunks
3/4 cup freshly grated Parmesan cheese + more for serving
1 Tablespoon prepared horseradish
1 box frozen spinach, thawed, drained and squeezed dry with paper towels and chopped again to break up clumps OR 3 cups fresh spinach
1-2 cups reserved pasta cooking water
1 pound chuck steak OR skirt steak, flank steak - any thin steak that will grill quickly
Instructions
Fill a large pot with water, cover with a lid, and bring to a boil. While waiting for the water to boil, make the pasta sauce.
Heat a 12" heavy-bottomed skillet over medium heat. Add 1 Tablespoon olive oil. Add mushrooms and saute for 5 minutes or so until the mushrooms begin to brown and release their liquid.
Add minced garlic, stir, and saute for 1 minute or less until the garlic becomes fragrant.
Add white wine, stir scraping the brown bits on the bottom of the skillet and gently simmer until the liquid is reduced by half.
Add cherry tomatoes, if using, stir and cook until the tomatoes are just softened.
Add petite diced tomatoes and dried basil, stir. Gently simmer, uncovered, for 10 minutes.
Get steak ready for the grill. Sprinkle lightly with salt and pepper on both sides. Grill for 3-4 minutes on each side for medium-rare. Or use a grill pan or large skillet on the stovetop. Remove to a plate and cover loosely with foil. Allow to rest until service.
Cook pasta according to package directions. Reserve 1-2 cups of pasta cooking water. Drain cooked pasta. Set aside.
Reduce heat under tomato sauce to low. Add heavy cream, half-n-half, and horseradish. Stir until warmed.
Add cream cheese and stir until melted.
Add Parmesan and stir.
Add spinach and stir. If using fresh spinach, cook until it begins to wilt.
Add the cooked, drained pasta. Using tongs, lift the pasta until coated with sauce. You may need to use the reserved pasta water to thin the sauce so it coats evenly.
Cut steak into 1/2" strips and serve on top or along side the pasta.
Notes
Feel free to substitute 1/2 cup grated fontina cheese for cream cheese. You may use 1 cup half-n-half in place of 1/2 heavy cream and 1/2 cup of half-n-half.
Bursting with fresh flavors from a summer garden, Pan-Seared Cod Filet with tomatoes, corn, and basil-infused Israeli couscous will become a fabulous, flavorful favorite in your quick fix menu rotation.
Fresh seafood, like these cod filets, is quick and easy to prepare. Almost any thick, white, flaky fish filet will cook in the blink of an eye. I’ve found cod filets to be very budget-friendly. Flavorful and meaty, this cod filet is the centerpiece of the dish, nestled on top of a bed of Israeli couscous mixed with a variety of fresh and healthy summer vegetables and herbs. Lots of clean flavors.
Have you ever used Israeli couscous? It is substantially larger than regular couscous. I love its chewy, pearly mouth feel. In fact, some packers actually call it “pearl” couscous. Israeli couscous cooks quicker than rice, about 10 minutes from start to finish. I like to cook mine in chicken stock, but water or beef stock would work, too.
Israeli Couscous, Giant Couscous, Pearl Couscous
Israeli couscous came onto the culinary scene in the 1950s. It’s actually pasta – don’t mistake it for quinoa – made with semolina and water. Israeli couscous was introduced by then Prime Minister David Ben Gurion to feed the influx of immigrants coming to Israel. It comes in regular form and you can find whole-wheat versions as well or tri-colored where tomato and peas lend color to the finished product. And couscous can be served cold or at room temperature, like in a salad, or warm just like any starchy side. Master Class Articles “What Is Israeli Couscous?”
I use Israeli couscous in another recipe Shrimp and Scallop Stew with Israeli Pilaf. A great recipe from Martha Stewart’s kitchen. I like to use Bob’s Red Mill brand that comes as traditional and tri-color. But any commercially available Israeli couscous will do. Common Mediterranean couscous looks almost like polenta or coarsely ground cornmeal, so you’ll easily notice the difference.
A Tip for Searing Fish Filets
I always, always blot any sort of seafood folded in between layers of paper toweling. You want the seafood patted as dry as possible in order to get it ready for a nice sear. If you don’t, there’s too much water in the fish and the filets will steam rather than brown. I do this with shrimp or scallops, too, whether the seafood is fresh or frozen. This step is especially important if you want to dredge, bread, and fry seafood, or else the coating won’t stick to the meat and the dredge or batter will fall away as it’s fried and there goes your beautiful breading burning at the bottom of the fryer. The goal here is for a well-prepared fish that will have a nice brown crust, but a moist flaky inside whether it’s seared or fried – just the way you want it. So, how hot should the pan be? I’ve found somewhere between medium and medium-high is best – not too hot. I like to warm my cast iron skillet for 5 minutes or so to make sure the skillet is properly pre-heated.
An Ode to Basil
I love, unabashedly love, basil – probably not an ode, but it’s the best I’ve got. Every summer I grow a big potful on my front porch. I run my fingers through the leaves just to come away with one of the best culinary smells of summer. Some like to use oregano or rosemary or thyme – my go-to is always basil. I prefer the distinctive almost anise-like taste and smell – fresh or dried – to just about any other herb. Personally, I think thyme is over-rated. Parsley is just so, well, bland. I can’t imagine making any pesto with parsley – not my thing. Of course, basil in spaghetti sauce is a must. And my mother used to roast a rump roast in an oven-baking baking bag simply seasoned with salt, pepper, and dried basil mixed with a can of tomato soup – out-of-this-world gravy to pour over mashed potatoes! Basil simply makes me happy.
I just got a motherload of fresh pine nuts delivered to me by my friend, Cindy, from Nut-tos in West Seneca, NY.? Nut-tos is a beloved roasted nut distributor in the Buffalo area. You know what I’ve been dreaming about – PESTO!
Three basil plants in a 14″ pot. I moved the plant to a semi-sunny area of my garden in August, and out of the stressful heat of the late summer sunshine. My plant really likes its new location – big healthy leaves of goodness.
So, while I’m high on basil, let’s look at why it’s such a healthy herb. Basil is a powerful antioxidant. It’s a good source of magnesium which promotes good blood flow, is high in Vitamin A for good eyesight, and has been shown to be a good anti-inflammatory. As part of an aromatherapy routine, basil is beneficial to relieve tension, melancholy, depression and mental fatigue. Gee, no wonder I’m so head-over-heels in love with basil. Maybe it’s what my body craves – along with chocolate, wine, and anything in a pie crust.
Yield: 4
Pan-Seared Cod Filet with Tomato, Corn and Basil Couscous
Bursting with fresh flavors from a summer garden, Pan-Seared Cod Filet with Tomatoes, Corn, and Basil-infused Israeli couscous will become a fabulous, flavorful favorite in your quick fix summer-time menu rotation. Delicious and so easy and quick to prepare!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Ingredients
2 lbs thick cod filets, fresh or frozen and thawed, cut into 4 equat portions
2 Tablespoons olive oil
2 cups Israeli couscous
21/2 cups of chicken stock or water
1 pint cherry tomatoes, cut in half
3-4 ears of fresh corn, steamed and cut from the cob; or 2 cups frozen corn
1/2 - 1 cup fresh basil, shredded into pieces or julienned
1/2 cup toasted pine nuts or toasted slivered almonds
Salt & Pepper
Instructions
Line a baking sheet with paper toweling. Place the fish on top, and use more paper toweling to pat dry the fish surface. Spray the filets lightly with cooking spray. Sprinkle with salt & pepper. Turn the fish over and repeat.
Start the couscous. In a 3-quart pot, add chicken stock or water, and couscous. Over medium-high heat, bring to a boil, then immeiately reduce to a simmer. Cover and simmer for 10 minutes. Once done, fluff with a fork, cover, and set aside.
In a 12" cast iron skillet, heat the olive oil over medium-high heat. Place the filets in the hot skillet. Sear for 5 minutes per side. Be sure not to crowd the skillet - you may have to cook in 2 batches. You want to sear the fish, not steam it. Each side should form a nice lightly-browned crust. Remove cooked filets to a plate, cover lightly with aluminum foil, and set aside.
Add pine nuts or almonds to the hot skillet. Pan toast, stirring frequently, until the nuts are lightly browned. Remove to a plate and set aside.
In the same skillet, reduce heat to medium or medium-low add the couscous, tomatoes, corn, and nuts. Toss gently until everything is well combined. Add basil and toss. Check seasoning.
To Assemble the Dish: Place one cup of the warm couscous mixture in the middle of a plate. Top with one cod filet. Sprinkle the fish with fresh lemon juice. Serve.
Notes
Cod filets come in all shapes and sizes. Prefer the thicker filet sections for this recipe. The flatter parts of the filet are excellent for making fish & chips. Toasted garlic bread would be a great side or any tossed salad.
Summertime Tomato, Avocado, Roasted Corn,Basil Pasta Salad is a salad bowl to behold! This salad is the perfect side or main dish for the height of summer’s flavorful bounty. In August, we can find all these ingredients readily available at the height of their freshness. This is what summer eating is all about, without a doubt!
My inspiration for this recipe came from Teighan Gerard, the spirited, adventurous, creative energy behind Half Baked Harvest. I’ve followed Teighan for several years now, and subscribe to her blog. Every Sunday she emails her subscribers her “Nine Favorite Things” post. There are even more great photos in the post of her family, her home in Colorado which is a converted barn. When I need a pick me up, I saunter on up to her blog and allow my eyes and brain to rest. Her food photography is absolutely stunning. This is one talented and down-to-earth young woman. Here’s a link to Teighan’s fabulous pasta recipe.
This is such a cinch to quickly put together, especially during these last sultry summer days. I had fresh ears of corn that I grilled in their husks. A lovely pint of fresh sweet cherry tomatoes. An avocado that had to be eaten – such a chore! A hunk of the sharpest cheddar cheese in the refrigerator. My basil produced very well this season, so I grabbed a bunch of that, too.
I think when you approach recipes like this one, feel free to transform it into anything you wish or have on hand. Here are a couple of change-ups you might enjoy:
A Tex-Mex version with a can of drained black beans, corn, tomatoes, avocado, and cilantro with a dressing made with olive oil, lime juice, a squirt of sriracha mixed with a sprinkling of cumin;
A French-inspired version made with a couple of drained cans of tuna, chopped cornichons, finely diced red onion, and capers with a lemon/mayo/thyme based dressing;
Add a cup or two of diced cooked chicken to the original recipe for a great dinner salad.
Any way you decide, you’ll have a fabulous summer side or main dish salad.
Yield: 4-6 servings
Summertime Tomato, Avocado, Roasted Corn, Basil Pasta Salad
The perfect salad for the last sultry days of summer. All ingredients are at their peak flavor. You'll have a nice side dish in no time at all!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Ingredients
1 lb rotini or Gemelli pasta
1 cup fresh basil, roughly chopped
1 cup sharp cheddar cheese, shredded
1/3 cup olive oil
1/4 cup grated parmesan or pecorino cheese
2-3 Tablespoons fresh-squeezed lemon juice
1 teaspoon dijon mustard
1 Tablespoon fresh chives, chopped
Pinch crushed red pepper flakes
1 teaspoon Kosher salt
1/2 teaspoon black pepper
4 ears fresh corn, steamed or grilled in their husks.
2 cups or 1-pint cherry tomatoes, cut in half
1 avocado, diced
Instructions
Cook the pasta according to package directions for al dente pasta.
While the pot of water is coming to a boil, start to make the salad dressing and prepare the vegetables.
In the bottom of a large salad bowl, mix together dressing ingredients: olive oil, parmesan or pecorino cheese, lemon juice, dijon mustard, red pepper flakes, salt and ground pepper. Whisk together until well combined and the dressing thickens a little. (Or put dressing ingredients in a pint canning jar and shake until mixed and slightly thickened.)
Add the chives to the dressing and whisk until distributed. Set salad bowl aside.
Cut corn kernels from the cob, set aside.
Cut tomatoes in half, set aside.
Dice avocado set aside.
Drain the cooked pasta and run under cool water to stop cooking. Shake the colander to release more water.
Add pasta to the salad bowl with dressing. Toss until dressing evenly coats the pasta.
Top pasta with corn, tomatoes, avocado, cheese, and basil. Toss until well combined.
Check for seasoning and serve!
Notes
I added more salt and pepper to the dressing. I added 1 teaspoon dijon mustard. If you have leftover cooked chicken, dice the meat and add to the salad for more of a dinner salad.
It’s that time of year! Cold, rainy, and windy here in Indiana. We’re expecting snow in a few days – Baked Gnocchi with Bacon, Tomatoes, and Mozzarella is the perfect yummy bite. You’ll be all warm and cozy in no time, guaranteed. And it’s a very quick dish – 35-40 minutes.
Serve with a green salad and a warm loaf of crusty Italian bread. Heavenly!
I just love to eat gnocchi. The first time I ate them was in eastern Pennsylvania just outside Philadelphia in the 1980’s. The Philly area is populated with lots of Italian Americans, and you can find very good Italian restaurants everywhere. The corporation I worked for at the time had their eastern headquarters there. Every time I attended a meeting or training session, I had to have gnocchi. Pillowy soft warm little dumplings served in a divine tomato sauce – just wonderful. I don’t know if the gnocchi were homemade or not, but they sure tasted like they were. So light, and delicious with the satisfying mouth feel of a lovely petite dumpling. Who could resist? Not me.
Gnocchi was not available in Indianapolis in restaurants or groceries when I returned home. But over the next few years, packaged ones began to pop up at places like World Market, where they sell a nice variety of international foods. Now, you can find premade gnocchi anywhere. The potato gnocchi I used here I found at Trader Joe’s. And they were perfect for my casserole. Probably not as light as homemade, but not gummy either like other brands I’ve tried.
Homemade gnocchi is on my Foodie Bucket List. Anne Burrell has a nice recipe on Food Network from her series Secrets of a Restaurant Chef. Here’s a link to her instructional video about how and why of basic potato gnocchi. Obviously, this dish is a quick dish with premade gnocchi. But I wouldn’t discourage anyone from making their own. It will take a little longer though. Anne Burrell suggests making a double batch, cooking half and freezing the rest for another use. Brilliant!
What do I love about this recipe? I found Baked Gnocchi at Simply Delicious Food through Pinterest. When I decided to bring my little dumplings to life, it was late in the evening. But I had all the ingredients in my larder – potato gnocchi from TJ’s, canned tomatoes, fresh cherry tomatoes, bacon, and everything else including crusty bread and salad. Lucky me! I like the addition of halved fresh cherry tomatoes in the sauce. They lend fresh texture and just look pretty in the finished dish. And a little fresh or dried basil in the sauce as it’s cooking wouldn’t be a bad idea – I adore basil in any tomato dish, but it’s not essential. Bacon, how interesting? It adds a hint of deep smoky flavor. I would not have thought of that.
Let’s whip up a warm and tasty casserole, shall we? You will be well loved.
First on the list is to heat your oven to 400F degrees. Fill a 4-5 quart pot 2/3 full of water. Bring to a full boil. This will take a while as you know. Don’t watch it – make the delicious tomato-based sauce for the casserole in the meantime. It can sit at the ready after cooking is finished to receive your lovely gnocchi when they’re done.
Heat a 12″ nonstick skillet over medium heat. Add 1 Tablespoon olive oil and the chopped bacon and cook until the bacon browns and releases most of its fat. Use a slotted spoon to remove the bacon from the pan onto a plate lined with a paper towel. Pour off most of the remaining liquefied bacon fat, and return the skillet to the stovetop. Add the minced garlic, paprika, and crushed red pepper flakes – cook for 30 seconds – don’t let the garlic brown or burn – this all goes very quickly. Add the canned and fresh tomatoes and the sugar. Simmer for 5 minutes.
Throw in the crispy bacon and dried basil (if using). Stir and remove from heat.
Add heavy cream or yogurt. Sprinkle some freshly grated Parmesan cheese. Check seasoning. Set aside off the heat while you boil your gnocchi.
As they’re cooking, the gnocchi will float to the top. That’s when they’re finished. Using a slotted spoon, gently lift your gnocchi out of the boiling water and directly into the skillet with your sauce.
Gently mix everything and pour into a 3-quart ovenproof baking dish that’s been sprayed with cooking spray. Sprinkle the top with shredded mozzarella cheese. Pop the casserole into the oven for 10-15 minutes or until the cheese is melted and beginning to brown like this:
Remove from oven to a cooling rack. Let your casserole rest for 5 minutes before serving.
And there you have it! Sprinkle with extra grated Parm and/or fresh chopped parsley and serve! Theoretically, you’ll end up with 2-3 plentiful servings. Richard and I ate half the first night for dinner and reheated the leftovers for lunch the next day.
Mamma Mia! This is sooooo delicious!
Yield: 2-3 servings
Baked Gnocchi with Bacon, Tomato & Mozzarella
It's that time of year! Cold, rainy, and windy here in Indiana. We're expecting snow in a few days - Baked Gnocchi with Bacon, Tomatoes, and Mozzarella is the perfect yummy bite. You'll be all warm and cozy in no time, guaranteed. And it's a very quick dish - 35 minutes. Serve with a green salad and a warm loaf of crusty Italian bread. Heavenly!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Ingredients
1 pound potato gnocchi
4-6 strips bacon, chopped
2 garlic cloves, minced
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1 - 150z can petite diced tomatoes
1 Tablespoon tomato paste
12-16 cherry tomatoes sliced in half
1 teaspoon sugar
2-3 Tablespoons heavy cream or yogurt
Salt & Pepper
8 oz mozzarella cheese, shredded
Instructions
Preheat oven to 400F degrees.
While you're waiting for the water to boil for the gnocchi, make the sauce. Fry bacon in a large skillet over medium-high heat.
Pour off the bacon grease. Return the skillet to the heat. Add garlic, crushed red pepper flakes, and paprika. Stir and cook for 30 seconds. Be sure not to let the garlic burn.
Add all tomatoes and sugar. Continue to simmer for 5 minutes.
Remove pan from the heat. Add heavy cream or yogurt, salt, and pepper. Sprinkle with 1/4 - 1/2 cup grated Parmesan cheese. Stir until combined.
Cook the gnocchi according to package directions.
When they're done, use a slotted spoon to lift dumplings from the water and directly into the skillet with your sauce. Mix it all together. transfer to an ovenproof casserole lightly sprayed with cooking spray.
Sprinkle shredded mozzarella cheese on top. Place in oven and bake for 10-15 minutes, or until the cheese is nicely browned.
Remove casserole from oven and allow to cool for 5 minutes before serving.
Notes
Serve with a warm crusty loaf of bread and a green salad. Garnish with chopped fresh parsley &/or grated Parmesan cheese. You could use fresh, sliced mozzarella in place of shredded, if desired.
It doesn’t get any easier than this. Lemon Pasta is inexpensive to make, easy and quick to prepare, and is a delicious lemony, cheesy pasta delight. Lemon Pasta is a perfect main dish or as a side dish served alongside any lightly grilled protein.
I discovered this recipe watching Hoda and Kathie Lee while I was getting a mani/pedi. Devine intervention. I love lemon, in whatever form it comes. Lemon has such a pleasing and uplifting scent. Any lemon carcasses are put through the garbage disposal for a lingering, fresh-smelling aroma. Take a look at a lemon-sour cherry coffee cake I love to bake: Macrina Bakery Lemon Sour Cherry Coffee Cake. Seriously delicious.
The ladies were cooking up dishes made with lemons and the Alberti twins, John & Tony. While downing shots of Limoncello between bites of pasta and Limoncello cake. Looked like a very happy show! Then, Huda and Kathie Lee always have a happy show.
Anyway, I can’t take credit for Lemon Pasta. John Alberti gets all the credit. (As well as the photo.) It’s such an easy and basic recipe. I’m certain every Italian nonna around the world has made something very similar, if not the exact recipe. Don’t leave out the fresh basil. In addition to lemon, I love the flavor and smell of basil – a refreshing and sensory herb. A girlfriend of mine sent me home with a hunk from her garden that I used here. Thanks, Cindy!
I prepared half the recipe for us served with a leftover salmon filet and a big green salad. No garlic bread, unless you love your carbs. There are plenty of carbs in the pasta. (I love carbs, but we need to watch our dietary intake. Garlic bread is now on our “I have to have now it or I’ll die” list.) Or it can be made with low-carb pasta or pasta made from quinoa or whole wheat. There are so many options available now.
Get out the olive oil, lemon juice and zest, basil, and linguine. Buon appetito!
It doesn't get any easier than this. Lemon Pasta is inexpensive to make, easy and quick to prepare, and is a delicious lemony, cheesy pasta delight. Lemon Pasta is a perfect main dish with a big green salad, or as a side dish served alongside any lightly grilled protein.
Author: John Alberti
Recipe type: Main
Cuisine: Italian
Serves: 4-6 servings
Ingredients
1 pound linguini
⅔ cup extra-virgin olive oil
½ cup freshly grated Parmigiano Reggiano cheese
½ cup freshly squeezed lemon juice
1 Tablespoon lemon zest
⅓ cup chopped fresh basil, plus more for garnish
Salt & Pepper as needed
Instructions
Bring a large pot of salted water to a boil. Cook linguini according to package directions to slightly less than "al dente."
While the pasta is cooking, whisk the olive oil, lemon juice, lemon zest, and basil in a large saute pan. Heat over medium heat.
With tongs, lift the cooked pasta out of the pot and into the saute pan with the lemon sauce. Use tongs to integrate the sauce and pasta. Remove the saute pan from the heat.
Add grated Parmigiano Reggiano. Lift with tongs until incorporated. Add the fresh basil, and toss again to incorporate.
Serve with extra grated Parmigiano Reggiano and fresh basil.
Notes
Lemon Pasta may be served as a main dish with a big green salad, or as a side dish for lightly grilled fish or meat. Substitute any pasta alternative for linguine: quinoa, bean, gluten-free, whole wheat. Cook according to package directions.
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away with one of the best culinary smells of summer. Some like to use oregano or rosemary or thyme – my go-to is always basil. I prefer the distinctive almost anise-like taste and smell – fresh or dried – to just about any other herb. Personally, I think thyme is over-rated. Parsley is just so, well, bland. I can’t imagine making any pesto with parsley – not my thing. Of course, basil in spaghetti sauce is a must. And my mother used to roast a rump roast in an oven-baking baking bag simply seasoned with salt, pepper, and dried basil mixed with a can of tomato soup – out-of-this-world gravy to pour over mashed potatoes! Basil simply makes me happy.
Garlic bread is now on our “I have to have now it or I’ll die” list.) Or it can be made with low-carb pasta or pasta made from quinoa or whole wheat. There are so many options available now.
