With a lightly crisp exterior and pillowy center, these ricotta gnocchi are finished in sage-infused brown butter for a bit of nutty richness. Yum! I saw this on the cover of the latest issue of Food & Wine Magazine and had to make it.
 
So I want to be clear: the Delaney Test Kitchen is focused on easy, 30 minute meals you make after a long day at work.  This one takes a bit longer to prepare - but hear me out.

You can meal prep this over the weekend in about 30 minutes hands on, plus 30 minutes for the dough to rest, and it will make TWO meals.

You can make one of those meals that day or the next, or you can freeze them all for later. So in the end when you do cook this recipe with your pre-made ricotta gnocchi, then it IS a 30 minute meal to make.

This recipe also makes an enormous amount of food: 100 gnocchi! So my recommendation is this: Make the gnocchi, but cook half and freeze the other half after slicing them.
 
By freezing the other 50 gnocchi, you can keep an impressive yet easy last-minute dinner option at the ready.
 
Additionally, these gnocchi can be prepared through step 3 and refrigerated, covered, for up to one day, or frozen for up to two weeks. Freeze gnocchi on the baking sheet until hardened, about two hours. Transfer frozen gnocchi to a large ziplock bag, and store in the freezer. Boil frozen gnocchi until they float to the surface, three to four minutes. Once the gnocchi floats to the surface, continue boiling for two minutes more. Proceed with the recipe as directed.

Crispy Ricotta Gnocchi

INGREDIENTS:

• 2 3/4 Cups whole-milk ricotta cheese (approx. 26 ounces)
• 3 ounces Parmigiano-Reggiano cheese, grated (about 2/3 cup), plus more for garnish
• 1 large egg
• 1 large egg yolk
• 2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1/2 tsp ground nutmeg
• 1 1/2 tsp grated lemon zest plus 4 teaspoons fresh lemon juice, divided
• 2 1/3 Cups all-purpose flour (about 10 ounces), plus more for dusting
• 3 Tbsp extra-virgin olive oil, divided, plus more for greasing
• 4 ounces pancetta, finely chopped (about 2/3 cup), divided
• 6 Tbsp unsalted butter, divided
• 20 fresh sage leaves, divided

 
PREPARATION:
Step 1:
Place ricotta, Parmigiano-Reggiano, egg, egg yolk, salt, pepper, nutmeg, and lemon zest in the bowl of a stand mixer fitted with the dough hook attachment; beat on medium speed until well combined, about 15 seconds. Decrease speed to low; gradually add flour, beating until incorporated, about 30 seconds. Increase speed to medium, and beat until a soft and tacky dough forms, about 1 minute.
 
Step 2:
Turn dough out onto a heavily floured work surface, and shape into a disk using floured hands. Dust top of dough disk with flour, and wrap tightly in plastic wrap. Refrigerate until dough is pliable and soft to the touch, about 30 minutes.
 
Step 3:
Line a large rimmed baking sheet with parchment paper, and dust with flour. Turn dough out onto a floured work surface, and cut into 4 even pieces. Roll each piece into a 3/4-inch-thick rope, about 22 inches long. (Note: for ultra-tender gnocchi, avoid overworking the dough or incorporating too much flour when rolling the dough into ropes.)
 
Cut each rope into 3/4-inch-long pieces (about 25 to 28 pieces per rope); transfer gnocchi to baking sheet.
 
Step 4:
Bring a large pot of salted water to a boil over medium. Meanwhile, grease a large rimmed baking sheet with olive oil. Working in batches, boil gnocchi until they float to the surface, about 2 minutes. Once gnocchi float to the surface, continue boiling for an additional 2 minutes. Transfer gnocchi to greased baking sheet using a slotted spoon.
 
Step 5:
Preheat oven to 200°F. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium. Add half of the pancetta; cook, stirring occasionally, until fat is rendered and pancetta is starting to brown but not crisp, 3 to 5 minutes. Stir in 3 tablespoons butter; cook, stirring occasionally, until butter smells nutty and begins to brown, about 3 minutes. Stir in 10 sage leaves; cook, stirring constantly, until leaves crisp, about 20 seconds.
 
Step 6:
Add half of the gnocchi to skillet; cook, undisturbed, until bottoms are browned, 2 to 3 minutes. Flip; cook until browned on both sides, about 2 minutes. Stir in 2 teaspoons lemon juice; season with additional salt and pepper to taste. Transfer gnocchi mixture to a large ovenproof platter using a slotted spoon; drizzle with 2 tablespoons butter mixture. Transfer to oven to keep warm. Wipe skillet clean.
 
Step 7:
Repeat with remaining 1 1/2 tablespoons oil, remaining half of pancetta, remaining 3 tablespoons butter, remaining 10 sage leaves, remaining half of gnocchi, and remaining 2 teaspoons lemon juice. Season to taste with salt and pepper. Garnish with additional Parmigiano-Reggiano; serve warm.

​It has been a very rainy May here in Georgia, and as a result my little herb garden is already overflowing. I was looking for something to do with all this basil and came across this recipe for Basil-Butter Pasta from NYT Cooking and thought I’d give it a try in the Delaney Test Kitchen.

This was like eating a very light pesto. It smelled like summer, and the basil was in every bite. It was a huge hit. And while the recipe says it takes 40 minutes, we got it done in 30 once we staged everything. The “hardest” thing was harvesting the basil.

​This was a great summer dinner recipe, but it would be great for lunch as well. Enjoy!
 
 
Basil Butter Pasta
(serves 4)
 
INGREDIENTS:
1 lb of any pasta
6 Tb unsalted butter at room temperature, sliced
3 cups (80g) packed basil leaves
 
 
PREPARATION:
 
Step 1:
Bring a large pot of well-salted water to a boil. Place the basil in a heatproof colander. Once the water is boiling, submerge the colander with the basil into the pot and use a spoon to push the leaves into the water. Blanch for 10 seconds, then immediately rinse the leaves under cold water to stop the cooking. Squeeze them dry with your hands. Reserve the boiling water.
 
 
Step 2:
Transfer the basil to a food processor and pulse until finely chopped. Add the butter and process, scraping the sides of the food processor as needed, until very smooth. Refrigerate until ready to use. (Basil butter will keep, refrigerated, for up to 1 week, or in the freezer for several months.)
 
 
Step 3:
Add the pasta to the boiling water and cook until tender. Reserve 1 cup of the pasta cooking water, then drain the pasta. Return the pasta and ¼ cup of the reserved pasta water to the pot, then add the basil butter and toss to coat. (Doesn’t it smell incredible?) If the pasta is dry instead of silky and glossy, add more pasta water, 1 tablespoon at a time. Season to taste with salt.

This recipe has come up in my food feeds for a while now and it looked yummy, but I found the recipe on Allrecipes.com when I finally went looking for it.  And there Stanley told them that he'll even eat it for breakfast because it's so good.  It all started out when he was trying to find a use for some leftover farfalle pasta. 

When I tell you how Ah-mazing this was, I am not exaggerating. I was a big Stanley Tucci fan before, but now I might be his biggest fan.  Needless to say, this was a huge hit in the Delaney Test Kitchen.

​And yes, I also had it for breakfast the next day. Enjoy!



​
Ingredients:

• 1 tablespoon olive oil or butter, or as needed
• 1/2 onion, finely chopped
• 3 cloves garlic, minced
• 4 ounces pancetta, diced
• 6 ounces frozen peas
• 8 ounces cooked farfalle pasta
• 2 cups béchamel sauce (or other jarred creamy sauce)
• 2 tablespoons butter (optional)
• Parmesan cheese, freshly grated (optional)

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat olive oil or butter in a large skillet over medium heat. Add onion and cook until translucent, then add garlic and cook until fragrant. Stir in pancetta and frozen peas. Cook until warmed through and pancetta has crisped up a bit.
3. Combine cooked pasta, béchamel, and pancetta mixture in a casserole dish. Dot with butter and top with grated Parmesan cheese.
4. Bake, uncovered, until the sauce is bubbly and the top is lightly browned, about 20 minutes.

This recipe for Mushroom Pasta Stir-Fry from New York Times Cooking sounded like it might be a nice change from "regular" pasta for us, and allow me to add some flavors and taste dimensions during a busy week.  And I was right.  We all loved this, and it was easy to pull together.  This was a Delaney Test Kitchen success for sure. 

I hope you enjoy it as well.
 

INGREDIENTS:
FOR THE PASTA:

• Kosher salt and black pepper
• 1 pound spaghetti or other long pasta
• 4 Tablespoons neutral oil, such as grapeseed
• 1 pound mushrooms (any small variety), trimmed and cut into ¼-inch-thick slices
• 2 garlic cloves, grated
• 1¼ teaspoons five-spice blend
• ¾ pound broccolini, trimmed and cut into 3-inch pieces, thick stems halved lengthwise
• 3 Tablespoons unsalted butter
• 2 scallions, thinly sliced

FOR THE SAUCE:

• 2 Tablespoons oyster sauce (or vegetarian mushroom oyster sauce)
• 2 Tablespoons maple syrup or brown sugar
• 1 Tablespoon soy sauce
• 1 Tablespoon sesame oil
• 1 Tablespoon chile oil

 
 
PREPARATION:
 
Step 1:
Bring a large pot of salted water to a boil.
Add pasta and cook according to package instructions, until al dente.
Reserve 1 cup of pasta cooking water, then drain the pasta.
 
Step 2:
Meanwhile, heat a large (12-inch), deep skillet over medium-high.
When hot, add 2 tablespoons oil and the mushrooms.
Cook for 7 to 8 minutes, giving it a stir every 2 minutes or so. T
he mushrooms will release lots of liquid, but it will evaporate as it cooks.
 When the mushrooms start to turn golden, add the garlic, five spice and ½ teaspoon each salt and black pepper, then cook for 1 minute.
Transfer the mushrooms to a plate and set aside.
 
Step 3:
While the mushrooms are cooking, make the sauce:
In a small bowl, whisk the oyster sauce, maple syrup, soy sauce, sesame oil and chile oil with ¼ cup water until combined. Set aside.
 
Step 4:
Heat the same skillet back over medium-high. Add the remaining 2 tablespoons oil and the broccolini. Season with salt and pepper and cook for 4 to 5 minutes, tossing occasionally, until the broccolini is tender but still quite crisp.
 
Step 5:
Add the pasta to the pan, along with the sauce and the butter.
Using tongs, toss to combine, then add the reserved pasta cooking water, ¼ cup at a time, just to loosen the sauce.
When the butter has melted, add the mushrooms and toss again.
 
Remove from the heat. Serve topped with scallions.
 

This is one of many recipes videos my husband found when scrolling social media and sent my way.  And this one sounded so good so I thought we'd give it a try in the Delaney Test Kitchen. It was easy, but definitely lacked something in terms if dimension with the flavor.  If I make it again, I think I might try adding some chili infused oil when I toss it at the end, or add a sprinkling of chili flakes right before I add the spinach. With a little bit more pop I think this one is a winner.

​
Garlicky Ricotta Orzo
 
INGREDIENTS:
250 g ricotta (approx. 8.8oz)
1 garlic bulb (top removed)
12 cherry tomatoes
1 Tablespoon olive oil
Salt & Pepper to taste
6 thyme sprigs
Handful of spinach
140 g uncooked orzo (approx. 5ounces)
1 cup reserved pasta water
Grated Parmesan cheese and thyme leave for topping
 
PREPARATION:
 
1.Pre-heat oven to 200 C (392 F)
 
2.Place ricotta, tomatoes, and garlic on a baking dish, drizzle with olive oil, season with salt & pepper, and top with sprigs of thyme. Bake for 30-35 minutes, until the garlic is tender.
 
3.Squeeze the roasted garlic, peel the tomatoes (if desired) and strip the thyme. Discard thyme stems.
 
4.Add spinach to the hot ingredients (it will wilt from the heat).
 
5.Cook the orzo according to package directions.
 
6.Mix the pasta water with the baked ingredients, and then add the orzo.
 
7.Adjust seasoning to taste and serve with grated parmesan and thyme sprigs on top.

There are some recipes that remind me of my childhood, and I know this one was a staple because it wasn't expensive.  You could make it with lesser cuts of meat it didn't matter.  But there's something about that gravy and the egg noddle that warm my heart and my bones on a chilly fall day.  My husband asked me to make it, and it turns out the kids loved (!) it.  I love that it's a virtual hug. Oh - and that it is so easy! Prep time was 15 minutes and cook time was 15 minutes. That's  perfect for a weeknight meal.

The recipe I liked the most is from Natasha's Kitchen, and she shares a little of the history of the dish as well, which I loved:

"Beef Stroganoff was invented in Russia in the early 1800’s. Count Stroganoff was a dignitary in the court of Alexander III. Count Stroganoff’s chef (who was likely French), created the dish and named it after Stroganoff. I found a picture of Count Pavel Stroganoff, but wish I could find the chef as well! The earliest known recorded recipe was published in this Russian cookbook published in 1871."

Beef Stroganoff
INGREDIENTS:

• 1 lb top sirloin steak, thinly sliced into strips*
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1/2 medium onion, finely chopped
• 1/2 lb brown mushrooms, thickly sliced
• 1 garlic cloves, minced
• 1 Tbsp all purpose flour 
• 1 cup beef broth
• 3/4 cup heavy whipping cream
• 1/4 cup sour cream
• 1 Tbsp Worcestershire sauce 
• 1/2 tsp dijon mustard
• 1/2 tsp salt 
• 1/4 tsp black pepper

To Serve:

• 1 Tbsp green onion, to garnish
• 8-12 oz egg noodles, to serve

DIRECTIONS:

1. Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.
   
2. Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
   
3. Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
   
4. Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened. 
5. Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.
   
6. Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.
   

Recipe Notes:For best results, be sure your meat is either: Top Sirloin, Boneless Ribeye steak, Beef Tenderloin (Filet Mignon), or Filet Mignon tips. 

And - there are 2 critical factors for beef stroganoff: (1) quick searing of high quality beef and (2) the right proportions of sauce ingredients for a balanced sauce that makes the beef really shine.

As a busy working mom, I am always on the lookout for yummy one-pot dinners. This one is actually two posts - one for boiling the pasta and one for everything else - but it was still easy.  And this one was a bonus for the Delaney Test Kitchen since it has pasta in it – which is beige, and thus very popular in my house. 

This was a HUGE hit!  And I even caught the boys actually eating the greens instead of picking them out.  That is a solid win in my book.  I’ve been asked to add this into our regular dinner rotation. And if you are worried about it being too spicy, it wasn't.  It had just a light little kick that amped up the flavor.
 
Pasta With Andouille Sausage, Beans and Greens

INGREDIENTS:

·       Salt and black pepper
·       1 pound rigatoni or any pasta with ridges
·       2 tablespoons extra-virgin olive oil, plus more for drizzling
·       12 ounces Andouille sausage, diced
·       1 shallot, minced
·       2 garlic cloves, minced
·       1 bunch collard greens, stems discarded, leaves coarsely chopped (4 1/2 cups)
·       1 tablespoon fresh thyme leaves
·       1 (15-ounce) can cannellini beans, drained and rinsed
·       1 cup diced fresh tomato (from 1 large)
·       ¼ cup chopped flat-leaf parsley
·       ¼ cup thinly sliced chives
·       1 lemon, zested and cut into wedges, for serving
·       ¼ cup grated Parmesan, for serving

PREPARATION:
 
1.  Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package’s instructions.

2.  Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.

3.  Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste.

4.  Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.

5.  Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.

I am not a PSL fangirl, but I do love Fall cooking, especially with all the yummy autumn squashes.  And the thought of combining squash flavors with pasta so that my boys might actually eat it was a challenge I was willing to take.  This recipe did not take long, was not difficult, and was a huge hit.  I added some extra red pepper flakes to give it a kick so that the guys would like it and it worked - my older son loved it!  I’ve been asked to add it to our regular rotation of dinners. In our house, that is high praise.  So this one was a definite win for the Delaney Test Kitchen. Enjoy!

​​Butternut Squash Pasta with Bacon and Parmesan

INGREDIENTS:

• 2 pounds butternut squash, peeled and cut into 3/4-inch pieces (about 4 cups)
• 3 tablespoons olive oil
•  Pinch of red-pepper flakes
•  Kosher salt and black pepper
• 1 medium red onion, cut into 1-inch dice
• 5 slices thick-cut bacon (about 5 ounces)
• 12 ounces short, twisty pasta, like campanelle or cavatappi
• ¾ cup finely grated Parmesan (about 1 1/2 ounces)
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley

PREPARATION:

1. Set a rack in the center of the oven and heat to 375 degrees.
2. Add the butternut squash to a large baking sheet. Drizzle 2 tablespoons olive oil over the top and season with red-pepper flakes, salt and pepper. Toss to combine, then spread the squash into an even layer and bake for 15 minutes.
3. While the butternut squash bakes, in a small bowl, toss the red onion with the remaining 1 tablespoon olive oil.
4. After the squash has cooked for 15 minutes, give it a stir and push it to one side of the baking sheet to make room for the onion and bacon, trying to keep the squash in one layer. Add the red onion to the pan, then lay the strips of bacon in a single layer next to the onion.
5. Return the baking sheet to the oven for another 30 minutes and cook, stirring the squash and onion after about 15 minute. The bacon should be crisp and the vegetables cooked through and beginning to caramelize at the edges. (They don’t have to be super golden brown, but a little color is nice.)
6. Just before the vegetables and bacon are done, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water, then drain the pasta and return it to the pot to keep warm if necessary.
7. When the vegetables are tender and the bacon crispy, take the baking sheet out of the oven and carefully transfer the bacon to a cutting board. Coarsely chop the bacon.
8. Add the butternut squash, onions and any bacon fat to the pot with the pasta. Add about 1/2 cup Parmesan and 1/2 cup pasta water to the pot and stir everything until well combined. You want the squash to break down a bit and coat the pasta; add more pasta water as necessary to coat the pasta with the squash and cheese.
9. Stir in half the chopped bacon, then season with salt and pepper to taste. Divide the pasta among bowls or plates. Top with chives, parsley, black pepper and the remaining Parmesan and bacon. Serve immediately.

So there are a few recipes circulating around on Tiki Tok and social, and I've tried a few of them with mixed results. But this one looked easy and the reviews were all solid so I tried it in the Delaney Test Kitchen.  And my family LOVED it.  They even asked that it be added into the regular rotation.  Its definitely worth a try - I hope you love it, too. And thanks for sharing, Gigi!




 
Gigi Hadid's Spicy Vodka Pasta Sauce

INGREDIENTS:
 ¼ c olive oil
1 clove garlic
1 shallot
1T fresh Basil
1 small can of tomato paste
1T vodka
½ c heavy cream
½ c grated parmesan separated (1/4 for recipe and ¼ for topping)
1 t Chili flakes (I recommend closer to 1 T)
1T butter
16 oz pasta (I recommend Rotini)
Salt & pepper to taste
 
 
PREPARATION:
 
1.  Dice the garlic and shallot.
 
2.  Heat ¼ c of olive oil in a large saucepan, add the shallot and garlic, and cook until soft (2-3 mi nutes).
 
3.  Add the tomato paste and cook until the sauce is a bit darker and carmelized

4.  Add 1 tablespoon vodka and cook until it almost evaporates. (You can also skip the vodka altogether if you prefer.)  

5.  Add 1/2 cup heavy cream and chili flakes (1t, or more if you like it hotter). Keep stirring until the sauce is combined.  Season with salt & pepper to taste. Remove the sauce form the heat.  

6.  Cook the pasta according to directions on the box.  Before draining it, save 1/4 cup or more of the pasta water.  

7.  Add the cooked (& drained) pasta, the 1/4 cup reserved pasta water, and 1 tablespoon butter to the red sauce in the large saucepan. Stir over medium heat till the butter has melted and the sauce looks done. (note:  if your sauce is too thick or simply not saucy enough, slowly add the additional pasta water you put aside earlier until it reaches your desired consistency.)
 
8.  Add  ¼ c Parmesan Cheese and stir.
 
9:  Serve Topped with Parmesan Cheese and Chopped Basil.

I love that the story behind this recipe is that its pasta you can easily make in the middle of the night with just a few pantry staples.  With a teenaged boy in the house, he makes a fifth meal every night at 11:30pm or 12am.  This is another option for him, and for the family.
 
This recipe from New York Times Cooking does seem a little bit more complicated since it requires roasting the garlic ahead of time.  For me, I put the garlic in the oven while I worked out, and then made dinner an hour later and it was perfect. You can always make a lot of roasted garlic at once and save it for up to 2 weeks in the fridge or 2 months in the freezer.  Then it truly can be a Midnight Pasta.
 
For the record – this was also a hit.  I served some non-chile pasta to my 11 year old, but the rest of us enjoyed the spicy recipe as is. Yum!
 
Midnight Pasta with Roasted Garlic, Olive Oil and Chile

INGREDIENTS:
 
·                1 large head of garlic
·                 Kosher salt
·                ½ cup plus 1 teaspoon extra-virgin olive oil
·                1 cup firmly packed parsley leaves
·                1 pound spaghetti or other long pasta
·                ½ teaspoon red-pepper flakes, plus more for garnish
·                 Black pepper
·                 Freshly grated Parmesan, for serving
 
 
PREPARATION:
 
Step 1:

• Heat the oven to 400 degrees.
• Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. 
• Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil.
• Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.

 
Step 2:

• When you’re ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves.
• Add pasta to the boiling water and cook according to package instructions until al dente.
• Reserve 1 cup of the pasta water, then drain the pasta.

 
Step 3:

• While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. 
• Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes.
• Add the red-pepper flakes and a few generous grinds of pepper.
• Remove the pan from the heat to infuse the oil while the pasta finishes cooking.

 
Step 4:

• When the pasta’s done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.

 
Step 5:

• Serve with more red-pepper flakes, black pepper and Parmesan.

Have you heard of nutritional yeast?  I had not. So when I found this yummy-sounding recipe for Creamy Vegan Pasta, I was surprised as I tried to line up all the ingredients and found Nutritional Yeast on the list. 
 
How had I not heard of this before? It has 5g of protein per serving, and is packed with B vitamins, and is an excellent source of Thiamin, Riboflavin, Niacin, Folic Acid and Vitamins B6 and B12. It is used as an additive to add a savory cheese-like flavor to vegan recipes. I found it next to the regular yeast in the supermarket aisle.
 
This recipe is from one of my favorite blogs, Love and Lemons. I could not get my kids to eat it, but I thought it was as yummy as I expected.  So this is a Working Mom Dinner but for my house – it’s only really for you and maybe one other possible diner. Plus I found that the sauce was really only enough for two servings.  (Perhaps I was heavy handed since it was yummy.) Another option is to save the second serving for an easy lunch the next day.

If you live in Atlanta and have been to Mirko Pasta, this sauce reminds me of that fabulous white bean dip they serve with your fresh Italian bread. Yum.
 
On the Love and Lemons website, they also recommend experimenting with this dish.  Some of their suggestions include:

1. Switch the vegetables. Trying roasted broccoli, roasted cauliflower, brussels sprouts, roasted tomatoes, or market-fresh asparagus in the Spring.
2. Skip the actual pasta and try this sauce over spaghetti squash or zucchini noodles. 
3. Spice it up. Try adding few pinches of red pepper flakes or pickled jalapenos.
4. Get creative with flavor add-ins like chopped sun-dried tomatoes, pesto or fresh basil leaves.  

If you try this one, please let me know how it turns out. And let me know if your kids like it, too.

Like everything else during the pandemic, I am late to the baked feta and pasta trend and controversy. So I had to see was it was all about.  I found the original recipe and gave it a try. Suffice it to say that there were no leftovers.  It was a hit, it was easy, and it was really yummy.  The salty baked feta, the sweet cherry tomatoes, the fresh garlic and basil all made the house smell fantastic.
 
I don’t have any edits or suggestions to add to the recipe, other than I increased the garlic a little bit and thought it was perfect, and they are right that it works best in a smaller baking dish so that all of the flavors can co-mingle. And adding the pinch of red pepper flakes once it is done cooking gave it just a enough of a kick.
 
Give it a try and let me know what you think!

​Baked Feta Pasta – Tiktok Original

Ingredients:

• 1 lb bowtie pasta
• 1/2 cup olive oil
• 2 boxes cherry tomatoes (around 20-25 oz)
• 1 block feta about 8 oz
• 4 cloves garlic finely chopped
• 2 pinches red pepper flakes
• 1 handful fresh basil leaves
• salt and pepper

Instructions:

• Preheat oven to 400. Add tomatoes, olive oil, and salt to a baking dish and toss.
• Place the block of feta in the middle and top with a splash more of olive oil plus a few pinches red pepper flakes. Bake for 30 minutes.
• Meanwhile, prepare bowtie pasta al dente according to directions then strain -- being sure to save some pasta water for later on.
• After the 30 minutes has past, crank the heat up to 450 and bake for another 5-10 minutes or until the feta and tomatoes have browned.
• Remove the baking dish from the oven and IMMEDIATELY add the garlic and basil and stir. The residual heat from the tomatoes and olive oil will take the raw edge off the garlic.
• Now add in the strained al dente pasta and stir one more time. Season with salt and pepper to taste!(And if the sauce is dry, you can add 1/4 cup pasta water and stir to loosen the sauce!)
• NotesIt works best if you use a small baking dish so the tomatoes are touching.If it's dry after cooking, add 1/2 cup pasta water and stir. 

This is an easy, yummy recipe that evolved over time. Plus its only one dish, which makes cleanup easy.
 
Ingredients:
16oz box of ziti, penne, or rigatoni
One onion
One green pepper
8oz of cottage cheese
8oz neufchatel cream cheese
32oz jar of your favorite pasta sauce (we prefer Michaels of Brooklyn’s Home Style Gravy)
4oz of low fat shredded mozzarella (1/2 a package)
Pam or olive oil cooking spray                    
 
And for this recipe, I use a 3Qt. pyrex glass rectangular baking dish
 
Step 1: Bring a large pot of water to a boil. Add the pasta and cook as per the box instructions (usually around 11 minutes).
Step 2: Place the Neufchatel cheese (still in the wrapper) near the pasta pot to help soften it to make it easier for mixing later.
Step 3: Slice a medium sized onion into chunks.
Step 4: Remove the seeds from the green pepper and cut in to small chunks.
Step 5: Lightly spray the inside of the baking dish with Pam.
Step 6: When the pasta is done cooking, drain it and then add to the pyrex dish.
Step 5: Mix the pasta with the peppers and onions.
Step 6: Mix in the cottage cheese, and remove the wrapper from the Neufchatel cheese to add it as well.
Step 7: Once thoroughly mixed, pour the pasta sauce over the top. Mix it to make sure it is evenly distributed throughout the dish.
Step 8: Sprinkle the top with the shredded low-fat mozzarella cheese.
Step 9: Cover with foil and bake at 350F for 30 minutes. Remove the foil for the last 10 minutes.