pasta - The Cook's Cook

Lobster Ravioli with Jumbo Shrimp

Debra Tillar — Thu, 20 Jan 2022 20:52:02 +0000

This easy recipe for lobster ravioli with jumbo shrimp uses purchased ravioli, but if you’re lucky enough to have home-made, all the better. Look for fresh high-quality ravioli in specialty food markets or even in your supermarket’s produce or refrigerated section. (See notes below ingredients.) Shrimp, so beautifully adaptable to many recipes, make a dramatic appearance here both visually and in flavor. It’s texture, as well, pairs perfectly with tender pasta and delicate lobster.

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Zucchini Pappardelle Arrabiata

Khela Brewer — Thu, 26 Aug 2021 13:26:20 +0000

Zucchini “Pappardelle” Arrabiata with Ricotta & Pesto

I love the fresh veggies and herbs that summer brings. I had a bounty of zucchini and wanted a different way to incorporate it. I usually prefer the smaller to medium sizes, as I think the flavor and texture is better. Looking at the ones I had I thought they were too small for the spiralizer. I initially thought about making a layered pasta dish like a lasagna, but wanted more texture from the zucchini, so that’s when I hatched the idea to make it into “pappardelle.” Is it as good as the real thing?? Heck no! Nothing beats fresh pasta.

But this dinner felt decadent with the rich fresh ricotta, bright fragrant tangy pesto, and spicy sauce. As an added bonus, it kept my carb intake down, so I could save for a later indulgence. I’m mostly low carb. My guys aren’t, so I often make low carb items they will like or have quick and easy substitutions. For this dinner, the kiddo at home with us now isn’t a fan of zucchini. He whipped up some penne pasta as his substitute, so I recommend something like that for those that have a finicky eater to accommodate too.

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Nettle Pesto

Denise Landis — Tue, 02 Jul 2019 11:41:06 +0000

This recipe uses foraged stinging nettles, which must be collected with care as uncooked nettles will sting bare skin. Once cooked, however, nettles lose their sting and have lovely flavor similar to spinach. They are also highly nutritious. To learn more about how to identify and cook stinging nettles, watch the episode of Outside & In with The Cook’s Cook in which forager Rachel Goclawski teaches host Denise Landis how to forage for this interesting and prolific wild green.

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Beef Ragout with White Wine and Morels

Denise Landis — Mon, 01 Apr 2019 13:58:26 +0000

This ragout, a twist on a classic beef stew, is lightened with white wine and chicken stock. Dried morels add depth of flavor; if you prefer, other dried mushrooms — or fresh mushrooms — may be substituted. The ragout may be served alone or over pasta. Fresh fettuccine, cooked al dente, is the perfect accompaniment.

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A Tip for Cooking Large Amounts of Pasta

Selma Brown Morrow — Thu, 09 Aug 2018 19:19:04 +0000

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Bring It! – Potluck Dishes That Don’t Need Reheating

Ali Rosen — Fri, 04 May 2018 16:00:01 +0000

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Green Fettuccine with Pumpkin Cream Sauce

Edward Bottone — Tue, 14 Nov 2017 02:13:45 +0000

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Nonna’s Homemades

Michelle Yacino Siudut — Thu, 05 Oct 2017 12:26:10 +0000

Nonna created a meal to remember - and a vivid and lasting childhood memory.

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