Friday, November 19, 2010

Penne Rosa

A while back, my husband and I went to Noodles & Company for lunch, and I ordered the Penne Rosa. It was SO good, that I looked for a recipe online when we got home. I found one and improvised it a little. It might not taste exactly like the Penne Rosa at Noodles & Company, but it is VERY delicious!

(Note: If you want to add meat to this dish, here is a recipe for Parmesan-Crusted Chicken to serve on top of the pasta.)

1/2 cup butter
2 cups heavy cream
2 cloves garlic, crushed
3 cups grated parmesan cheese
1 (1 lb) box penne pasta
1 (8 oz) box frozen spinach, thawed and drained
1 (14.5 oz) can diced italian-style tomatoes
1 (8 oz) can tomato sauce
1 (8 oz) container sliced mushrooms
red pepper flakes
additional parmesan cheese

Fill a pot with water and add red pepper flakes. Bring to a boil and add penne noodles and cook according to directions on the box. Drain and place in large serving bowl.

Saute the mushrooms and set aside.

For the sauce:
In a large saucepan, melt butter over medium-low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Add tomatoes, tomato sauce, mushroom, spinach, and more red pepper flakes (to taste), and simmer on low for 15-20 minutes.

Serving directions: 
Place some pasta on a plate. Pour some sauce over the pasta (like you would with spaghetti). Sprinkle some Parmesan cheese on top, if desired. If you have Parmesan Chicken, cut up some of the chicken and serve it on top of the pasta. Enjoy!

Friday, November 5, 2010

Mrs. Huddlestun's Potato & Corn Chowder

This is a recipe I got from a friend's mom. She used to homeschool my friend and I when I was little, and I remember having this soup for lunch on a few cold days in Oregon at their house. It's hearty and delicious!

1 (12 oz) package of bacon (or you can buy 1 lb and use about half), cut into pieces
half a small onion, chopped
6 potatoes, peeled and cubed
1 bag frozen corn
1 can creamed corn
1/4 cup milk
salt and pepper (to taste)
cheddar cheese

Directions (exactly as she wrote them):

If you are putting bacon in it, cook a pkg. of bacon (12 oz) and then saute about a half of a small onion in the grease. Drain it with the bacon. Peel and cook about 6 potatoes (cubed). Drain most of the water off (Leave a little) and add a bag of frozen corn. Then add a can of creamed corn, and about a 1/4 of a cup of milk. If you want the soup to be thicker, add some instant potato flakes. About a handful at a time, and stir until it looks thick enough. Season it with salt and pepper and THEN put back in the bacon and onion. Shread a mess of cheddar cheese over the top, and sprinkle it with a little bit of parsley or chives.