Pasta is my go to cheat meal. If I could, I’d have pasta for every meal! Usually I give up pasta for lent and with Ash Wednesday just around the corner its time to get a few last pasta meals in before the pasta fast begins. Today I am sharing a few of my favorite pasta recipes with you.
Lobster Raviolis
Ingredients:
Packaged lobster raviolis (Trader Joe’s are my favorite, but any will work)
Frozen lobster tail
5 tablespoons unsalted butter
1 chopped shallot
4 tablespoons flour
2 cups heavy cream
1/2 cup sherry
Freshly squeezed juice from 2 lemons
1/2 teaspoon salt
1/8 teaspoon pepper
Italian parsley for topping
Directions:
In a medium-sized heavy saucepan, melt 4 tablespoons of butter over a low heat.
Saute shallot until translucent.
Using a wooden spoon, stir in the flour; continue to heat and stir for about 1 1/2 minutes, until the flour and butter form a roux.
Add the cream and sherry, whisking thoroughly to break up any lumps.
Remove the pan from the heat, and whisk in the fresh lemon juice, salt and pepper.
Return pan to a low heat, and continue cooking and whisking until the sauce becomes creamy.
While sauce is thickening, add thawed lobster tail pieces to a small sauce pan and coat with remaining tablespoon of butter.
Cook raviolis as directed on the package.
Plate, top with cream sauce, lobster and parsley.
Serve immediately with garlic bread.
Grilled Artichoke Raviolis
Ingredients:
3⁄4 cup heavy whipping cream
2 tablespoons butter
1⁄2 cup prepared pesto sauce
1⁄8 teaspoon garlic powder
S&P to taste
1⁄2 cup parmesan cheese, shredded
1 yellow onion, sliced in 1/2 inch slices
1 jar of grilled artichoke hearts, drained
1 package spicy Italian sausage or pesto turkey sausage, sliced
2 packages cheese raviolis
1 tablespoon EVOO
Directions:
Heat EVOO in a skillet over medium heat.
Add onions and saute until brown and caramelized.
Add sliced sausage pieces and warm throughout.
Add artichoke hearts and mix well.
Meanwhile, heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
Add butter, pesto sauce, garlic powder and S&P.
Reduce heat and continue to cook for 5 more minutes over low heat.
Stir in 1/2 cup parmesan cheese until completely melted.
Add the veggies and sausage to the sauce.
Cook ravioli according to directions on package.
Top raviolis with sauce and serve. Top with basil and extra parm if desired.
Spicy Thai Peanut Noodles
Ingredients:
salt
1 pound spaghetti noodles
6 teaspoons sesame oil
1/4 cup light soy sauce
3 teaspoons grated fresh ginger
4 cloves garlic, minced
1 tablespoon crush red chili flakes
4 chicken breasts, cut into strips
2 teaspoons yellow curry powder
1/2 cup creamy peanut butter
3 tablespoons sugar
1/4 cup rice vinegar
1 teaspoon chile oil
6 wooden skewers
1 small bunch fresh cilantro, chopped
1 yellow onion, sliced
1 cup broccoli rab
1 yellow bell pepper, sliced
2 tabklespoond EVOO
Directions:
Cook noodles according to the package directions, drain, then transfer to a large bowl. Set noodles aside.
In a medium mixing bowl whisk together 4 teaspoons sesame oil, 1 tablespoon soy sauce, 2 garlic cloves, 1/2 tablespoon chili flakes and 2 teaspoons curry. Add chicken to the mix and refrigerated for 30 minutes.
In a small saucepan, whisk together peanut butter, ginger, remaining garlic, sugar, rice vinegar, remaining soy sauce, remaining sesame oil, and chile oil, and bring to a simmer over medium-low heat for 5 minutes.
Add onions, bell peppers and broccoli. Cook for 5 minutes.
Meanwhile, thread chicken onto skewers.
In a skillet heat EVOO over medium-hugh heat. Add skewers and saute until chicken is fully cooked.
Pour peanut sauce over the cooked noodles, and toss to coat evenly. Top with skewers and cilantro.
Kisses and carb wishes,
