shae's recipe box

Spaghetti in Garlic and Oil

2 tbsp extra virgin olive oil
3 garlic cloves, sliced
1/2 tsp red pepper flakes
3 tbsp chopped fresh parsley
2 tsp lemon zest
1/2 cup starchy spaghetti water
3 tbsp parmesan cheese

1. toast garlic and red pepper flakes in oil on medium heat (3 minutes)
2. add parsley and zest
3. add water, simmer 5 minutes
4. add parmesan
5. toss spaghetti in oil and serve

serves 4

Easy Alfredo Sauce

¼ cup butter
½ (8 ounce) package cream cheese
1 tsp garlic powder
1 cup milk
3 ounces grated Parmesan cheese
⅛ tsp ground black pepper

1. melt butter in saucepan over medium heat
2. add cream cheese and garlic powder, whisking until smooth
3. add milk, slowly, whisking to smooth out lumps
4. stir in parmesan and black pepper
5. remove from heat when sauce reaches desired consistency
6. toss with hot pasta to serve

serves 2

from Allrecipes.com

Brown Butter Ravioli

1 package ravioli, any filling
3 tbsp butter, cut into small pieces
2 tbsp balsamic vinegar
¼ cup Parmigiano-Reggiano cheese
¼ cup flat-leaf parsley, chopped
salt and pepper to taste

1. cook ravioli in boiling water until they expand and float to surface
2. in cold skillet, cook butter on medium heat until browned
3. add cooked ravioli and stir
4. add balsamic vinegar to pan, cook 1 or 2 minutes to reduce vinegar
5. when vinegar is syrupy, add cheese, parsley, salt and pepper
6. top with additional cheese, if desired

serves 2

Capellini with Feta and Sun Dried Tomatos

6 oz capellini pasta
1 tbsp olive oil
1 clove garlic, crushed
1 oz sun dried tomatos, softened and chopped
2 oz tomato basil feta cheese, crumbled
¼ cup grated Parmesan cheese
salt and pepper to taste

1. cook pasta in boiling water until done; drain
2. return pasta to the pot
3. mix in olive oil, garlic, tomatoes, feta, and Parmesan
4. season with salt and pepper
5. serve immediately

serves 2

Kitchen Geek's Spaghetti Carbonara

½ tbsp olive oil
1 small garlic clove
1 oz pancetta, chopped
¼ lb spaghetti
1 egg white
¼ cup grated parmesan cheese
salt and pepper to taste

1. boil a large pot of water
2. lightly fry the garlic in oil in a saucepan, then add the pancetta; set aside
3. in a bowl, beat eggs and add in the cheese, salt, and pepper; mix well
4. add some salt to the boiling water, then add spaghetti and cook until al dente
5. drain spaghetti, reserving a few tablespoons of water
6. mix pancetta, water, and spaghetti with oil in the pan
7. remove from heat and stir in the eggs and cheese
8. serve immediately; egg will not be fully cooked through

serves 2

I totally stole this recipe from The Kitchen Geek, so go check his site for yummy recipes and I won't feel so bad.

Recipe In Progress: Toasted Fettucini

Note: I haven't yet gotten the flavor I'd like, whether that means the proportions are wrong or I'm missing some ingredients.  I have to go back to the restaurant and try to figure it out.  But here's what I've got so far.

2 scallions, chopped
1 large garlic clove, minced
2 small roma tomatos, chopped
2 tbsp olive oil (not extra virgin)
2 servings cooked fettucini
¼ cup smoked mozzarella, cubed

1. sauté scallions and garlic in olive oil, being careful not to burn the garlic
2. add tomatos, cook about a minute
3. add pasta and toss to coat
4. remove from heat, and serve topped with mozzarella

Pasta Pomodoro

1 eight oz package angel hair pasta
2 tbsp olive oil
¼ onion, chopped
1 large clove garlic, minced
1 cup roma tomatos, diced
1 tbp balsamic vinegar
½ can chicken broth
¼ tsp crushed red pepper
1 tbsp chopped fresh basil
ground black pepper to taste
2 tbsp grated Parmesan cheese

1. cook pasta until al dente, drain
2. pour olive oil into deep skillet
3. sauté onions and garlic until lightly browned
4. reduce heat to medium-high and add tomatos, vinegar, and chicken broth
5. simmer for 8 minutes
6. stir in red pepper, black pepper, basil, and pasta, tossing thoroughly
7. simmer 5 more minutes
8. serve topped with grated cheese

serves 2