Grilled Vegetable Pasta

Happy Fourth of July! Here is a wonderful pasta salad that you can make on the grill, no sense in heating up the kitchen.

Grilled Vegetable Pasta

1 zucchini, cut in half lengthwise and then cut into 1/4" pieces so you have 1/2 moons

1 yellow squash, cut just like zucchini

1/2 small red onion cut into slices and the rings separated

cherry tomatoes

Mushrooms, cut the hard end off from the stem and then slice mushrooms

1 red pepper, cut into 1" pieces

1 yellow pepper, cut into 1" pieces

olive oil, enough to lightly coat the vegetables

1 tbs mixed dried herbs (basil, oregano, marjoram, thyme, etc) I use dried here because they will be cooked on the grill. If you want to use fresh herbs add them after the veggies are grilled or as you are removing the veggies from the grill.

Balsamic Vinegar

Parmesan curls for garnish.

Put a pot of water on to boil.

Start your grill.

Chop the veggies. Put veggies in a bowl and sprinkle with enough olive oil on them to coat the veggies. Add the herbs to the vegetables.

When the water boils add salt to the water, it should taste like the sea, I use about a table spoon. Add the pasta to the water. Put the veggies on the grill.

When the pasta is al dente remove it from the water and drain. Toss the veggies with the pasta when they are done. Put in the serving dish and drizzle with olive oil and balsamic. Then with a vegetable peeler shave some parmesan cheese curls over the pasta.

Pantastic Pasta

This is a meal I came up with to use up odds and end of leftover vegetables. The type and the quantity of veggies change every time I make this, but I usually end up with 1/2 to 3/4 of a pound of veggies. Then I mix 1 to 1 1/2 oz of pasta per person. Don't cook the pasta as long as the box says because it will cook a little more in the frying pan.

Pantastic Pasta
1 to 1 1/2 oz dried pasta per person
2 to 3 oz chicken, shrimp or whatever protein you like
1/3 to 1/2 pound mixed veggies per person (I used broccoli, sun dried tomato, 1/2 yellow pepper, mushrooms, red onion and 1/4 red pepper)
1 tbs olive oil
1 tbs Italian herbs

 Put a pot of water on the stove and bring to boil.

While waiting for the water to boil, chop the vegetables into bite size pieces. Put oil in a skillet and heat the oil over medium heat. Add the chicken and thicker veggies (broccoli, peppers, red onion, etc If you were using smaller veggies like spinach, kale, etc. save until adding the pasta. Add shrimp with small vegetables.)

When the water boils add the pasta and cook until it is a couple minutes away from being done. When pasta is done drain and add to veggies. Now add any lighter vegetables as mentioned above and shrimp if using. Cook for another minute or 2. Serve and top with drizzle of olive oil, shredded parmesan cheese or chopped parsley.

Shrimp and Veggie Alfredo

The Christmas season has officially begun at my house. Annette has got the decorating well in hand. I heard Grandma got ran over by a reindeer on the radio and my company had their "holiday" party this week. Annette and I are planning a Christmas dinner party.
For those that have Tweeted or asked me on Facebook, my knee is doing well. I am hoping to start walking this week and maybe starting back at my regular exercise routine next week. Thanks for the concern.
After a week of beef and lamb in Ireland followed by a week of turkey and turkey leftover creations it was time for something different. I opted for a pasta dish, big surprise isn't it?

Shrimp and Veggie Alfredo
1/2 pound of mixed veggies, cut into bite sized pieces (I used mushrooms, red peppers, carrots and broccoli)
1/2 pound of shrimp, peeled and deveined
2 tsp canola oil

For the sauce:
1 tbs butter
1 tbs flour
3/4 cup milk
1 clove garlic, minced
1/2 cup parmesan cheese, finely grated

I used angel hair, you could use spaghetti or whatever floats your boat. Prepare according to directions on package. Plan to have the pasta ready as veggies and shrimp are finish cooking.

Heat the oil in a pan to medium high, when it shimmers add the thicker veggies (carrots and broccoli in my case). Sauté for 3 minutes then add mushrooms, cook for 1 minute. Then add the shrimp and red peppers. Cook until veggies are soft and shrimp are cooked through, 2 or 3 minutes.

When you add the shrimp are added start the sauce. Add the butter to a pan on medium heat. When the butter melts, add the flour and whisk until the flour is incorporated and the lumps are gone. Slowly add the milk, while you are whisking. The sauce should thicken. After the milk is added add the garlic and cook for another minute. Stir in the cheese and keep whisking, the sauce should get thicker. When the sauce gets thick enough for you add to the veggies and plate on top of the pasta.

Shrimp and Red Pepper Pasta

Here is a weeknight meal you can make in less than 1/2 hour. It's light and tasty making it great for these hot days of summer.
Shrimp and Red Pepper Pasta
15 - 20 Shrimp, peeled and deveined
1 roasted red pepper, cut into small pieces
3 Roma Tomatoes, cut into small pieces
1 Tbs Lemon Olive Oil, plus some for drizzling
4 oz of pasta, 2 oz is approximately 1 serving, I used whole wheat Angel Hair

Put the past water on to boil.

Clean the shrimp and cut the vegetables. Toss the shrimp and vegetables in a bowl with the oil. Heat a pan for the shrimp mixture.

Toss the pasta in the water to cook. When the pasta has about 5 minutes left throw the shrimp and veggies in the pan and cook them.


Remove the pasta from the boiling water and drain. Toss the pasta with the shrimp and vegetables. and plate. I garnished with baby basil leaves and then drizzled a little of the lemon olive oil over the pasta.

Cherry Tomato and Pesto Pasta

For Easter all of my children came home, even though it didn't look like that was going to happen. We had our big meal on Saturday evening and the kids left when they wanted to. With no set times for coming and going, I had to come up with a dinner that I could easily make for 8 or cut down for just 2 if they all left. I wanted something on the light side since Saturday was a eat 'til it hurts day. I looked in the fridge for ideas and saw several pints of cherry tomatoes, buy one get one free at the grocery store plus we already had some. I decided since the temperature was in the 80's a no cook sauce was going to be just the thing. Last week I bought some pesto sauce, not enough basil growing yet to make my own. So here is what I made.

Pesto and Cherry Tomato Pasta
2 tbs Pesto, homemade or store bought
1/2 pint cherry tomatoes, cut in half
8 oz pasta
Freshly grated Parmesan cheese, optional

Cook pasta until el dente. While pasta is cooking chop tomatoes and mix with pesto. Set aside in a bowl. Drain pasta when its done and place in bowl with tomatoes. Toss until thoroughly mixed. Top with cheese and serve. You could add fresh basil leaves as a garnish if you like.

Salmon Pasta

When I was growing up, my mom made tuna noodle casserole when my dad wasn't around. It consisted of 1 can of tuna, 1 can of Campbell's Cream of Mushroom Soup, 1 soup can of milk and egg noodles. The noodles were cooked and then everything else was mixed in with it and heated through. This is my version of Tuna Noodle Casserole. Only there is no tuna, noodles and its not a casserole.

Salmon Pasta
8 oz Salmon
1 tbs olive oil
salt and pepper to taste
8 oz Pasta, I used penne
1 cup peas
1/2 cup sun dried tomatoes, chopped into small pieces
2 tbs Pine Nuts
Pesto to taste

Salmon
Preheat grill. Drizzle olive oil on the salmon and then sprinkle with salt and pepper. Grill to desired doneness. I like to cook this until golden brown and cooked through for this dish. Set aside to cool. After it is cool flake it apart with a fork.

Pasta
Cook the pasta in salted water. Cook until done, I leave it a little bit on the firm side for this dish. Add the salmon, peas, tomatoes and pesto. I added about 2 tbs of pesto for this.

If you are not serving right away refrigerate the pasta and just before you serve it drizzle with a little olive oil, then toss the pasta.

You could add additional things to this pasta like capers, broccoli flowerettes or green onions.

Garlic Basil Shrimp

I got a new cook book, So Easy by Ellie Krieger, and I had to test it out. Well, I kind of tried it out. I tweaked the recipe to make it work for 2 people and added ingredients. Recipes are just guidelines anyway

Garlic Basil Shrimp

1 tbs olive oil
3/4 lb Shrimp, peeled and deveined
1/2 cup asparagus, chopped into 1/4" pieces
2 cloves Garlic, minced
1/4 tsp Red Pepper Flakes, or adjust to your taste
3/4 cup tomato, diced
1/2 cup dry white wine
1/8 cup basil, finely chopped
1 1/2 cup cooked small pasta, like orzo

Heat the oil in a skillet over medium high heat. Add the shrimp and cook for 2 1/2 to 3 minutes until they are just cooked through. Remove the shrimp and set them aside.


Add the red pepper flakes and garlic to the pan and cook until fragrant, about 30 to 45 seconds. Add the asparagus and cook for 1 to minutes. Add the wine and turn the heat to high. Cook for 2 minutes. Stir in the tomatoes and the basil and add salt and pepper to taste. Add the shrimp back to the pan and cook until shrimp are heated through. Serve over the orzo.

Grilled Vegetable Pasta

This dish is a good way to use up leftover vegetables. The ingredients I list below can be changed for just about any vegetables you have in your house. Try for about 4 cups of veggies for 8 ounces of pasta. The recipe below is for 8 ounces of pasta and feed 2 with enough left over for a lunch.

Grilled Vegetable Pasta

1 zucchini, cut in half lengthwise and then cut into 1/4" pieces so you have 1/2 moons

1 yellow squash, cut just like zucchini

1/2 small red onion cut into slices and the rings separated

cherry tomatoes

Mushrooms, cut the hard end off from the stem and then slice mushrooms

1 red pepper, cut into 1" pieces

1 yellow pepper, cut into 1" pieces

olive oil, enough to lightly coat the vegetables

1 tbs mixed dried herbs (basil, oregano, marjoram, thyme, etc) I use dried here because they will be cooked on the grill. If you want to use fresh herbs add them after the veggies are grilled or as you are removing the veggies from the grill.

Parmesan curls for garnish.

Put a pot of water on to boil.

Start your grill.

Chop the veggies. Put veggies in a bowl and sprinkle with enough olive oil on them to coat the veggies. Add the herbs to the vegetables.

When the water boils add salt to the water, it should taste like the sea, I use about a table spoon. Add the pasta to the water. Put the veggies on the grill.

When the pasta is al dente remove it from the water and drain. Toss the veggies with the pasta when they are done. Put in the serving dish and drizzle with olive oil. Then with a potato peeler shave some parmesan cheese curls over the pasta.

Quick and Easy Pasta Sauces

I am going to give you the recipe for 3 different pasta sauces that all can be made in less time than it will take the pasta to cook. Most pastas in the United States are over sauced, the sauce should coat the pasta not drown it. Notice how you can see the plate through the sauce in the picture above, but you had sauce on every bite. If you want a bowl of sauce with pasta on the side I am sure they still sell Spaghetti O's somewhere.

Tomato Sauce

This is my standard sauce. I like it because it has no preservatives or other things that you can't pronounce in the ingredients and takes just a little more effort than opening a jar.

1 28 oz can of crushed tomatoes

2 tbs olive oil

1 tbs dried basil or 3 tbs of fresh basil, cut into fine ribbons

2 cloves of garlic add more or less to taste

Mix all of the ingredients in a bowl a let the flavors marry while the pasta is cooking. You can add oregano to this a use it as a pizza sauce. 1 Batch should do 2 pounds of pasta depending on the pasta shape.

Garlic Pasta Sauce

5 cloves of garlic, cut into slices, you can add or subtract to fit your taste

1/4 cup olive oil

crushed red pepper flakes to taste

Saute the garlic slices in the olive oil over low heat. Make sure the heat is low you don't want to burn the garlic. After the pasta is cooked add it to the pan with the garlic oil and toss to coat. This will make enough for about 8 ounces of pasta. Variation after the garlic is sautéed add 2 tsp of lemon zest and toss with the pasta.

Pasta Herbs

1/4 cup olive oil

5 cloves of garlic, cut into slices, you can add or subtract to fit your taste

2 to 3 tbs mixed herbs finely chopped (You can use basil, marjoram, parsley, mint, etc.)

Saute the garlic over low heat, 2 to 4 minutes take care not to let the garlic burn. Add the herbs and then the pasta (about 8 ounces). Toss to coat the pasta with the garlic herb oil.