Help me Plan Dinner: Pasta Ideas (not tomato sauce)

[Anonymous]

Anonymous wrote:Sautee some chopped chicken and shallots, blister some cherry tomatoes in the oven, cook some penne al dente, then fold all together in a pan. Add chopped spinach.

I know your kids don’t like sauce, but they can pick out the tomatoes. It’s good!

[Anonymous]

I don’t know if this was mentioned before, but the broccoli Parmesan sauce recipe on smitten kitchen is easy and delicious.

[Anonymous]

This is one of my favorite pasta sauces:

1 package (16 ounces) bow tie pasta
1 small red onion, chopped
3 tablespoons olive oil
4 large garlic cloves, minced
3/4 cup chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup heavy whipping cream

Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream.
Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1-1/4 cups. Drain pasta; toss with sauce.

I use regular (white) onion and dried oregano, depending on what I have on hand, and it always turns out fine.

[Anonymous]

My kids were raised on this one.
Ziti with greens and beans

8 oz ziti
6 cups spinach or escarole leaves – chopped
2 tbs olive oil
3 cloves chopped garlic
14 oz low sodium chicken broth
2 ½ tbs flour
16 oz can white kidney/canellini beans – drained
¼ cup grated parmesean
Salt & pepper to taste
• Cook pasta
• Place greens in a colander and drain pasta over them to wilt
• Return cooked pasta and greens to pot
• In other pan, sauté garlic in oil until tender
• In a bowl, blend broth with flour then pour into skillet
• Add beans and cook, stirring occaisionally until mixture boils and thickens
• Add sauce mixture to pasta and greens, tossing well.
• Season with cheese, salt and pepper

[Anonymous]

Anonymous wrote:Carbonara is one of our favorites! Use a bit of the pasta water to temper the egg yolks before mixing them into the pasta, it really smooths it out.

Sliced sausage, bell peppers, and spinach with bowtie pasta is another hit. With or without tomatoes .

I love Carbonara, but I was diagnosed with a dairy allergy in 2019. It's a good thing I ate carbonara every day on my 2018 Rome vacation! LOL!

[Anonymous]

Anonymous wrote:This is one of my favorite pasta sauces:

1 package (16 ounces) bow tie pasta
1 small red onion, chopped
3 tablespoons olive oil
4 large garlic cloves, minced
3/4 cup chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup heavy whipping cream

Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream.
Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1-1/4 cups. Drain pasta; toss with sauce.

I use regular (white) onion and dried oregano, depending on what I have on hand, and it always turns out fine.

I mean this is such a kids meal. So plain and tasteless.

[Anonymous]

You could find thousands of noodle recipes in any Asian cookbook.

[Anonymous]

Lemony orzo with asparagus is our go-to. I make a big batch and serve it as a meal on day 1, then have leftovers to serve with protein later in the week.

We make modifications - skip the breadcrumbs, and saute the asparagus. Lots of suggestions in the notes.


https://cooking.nytimes.com/recipes/1021068-lemony-orzo-with-asparagus-and-garlic-bread-crumbs?unlocked_article_code=1.pk0.SIRC.cJTYYAuxZKz2&smid=share-url