Lately I have had a hard time coming up with things to make for dinner. This is mainly due to lack of planning on my part. . Do you know how I feel? You are staring at the fridge thinking, "What can I make that the kids will eat, that the husband will like, and that will take 4 minutes from fridge to table?" The answer for us is pasta. The girls will eat anything that has "noodles" in it. Shawn is game as long as the sauce isn't red (yes I know, what the heck?), and pasta is fast! So here are a few recipes I have made lately. So yummy and very easy!
Pasta with Mushrooms
12 ounces of any short twisted pasta (I used rotini)
1 lb. white button mushrooms- trimmed and quartered
2 Tbs. butter
2 green onions, minced
1 clove garlic, minced
salt and pepper
2 c. chicken stock
1/4 c. fresh grated Parmesan, plus more for serving
In a large pot of salted water, cook the pasta until al dente; drain and return to pot. Set aside.
While pasta is cooking, melt 1 Tbs. butter in a large skillet over medium heat. Add green onion and garlic and season with salt and pepper. Cook, stirring occasionally for 2-3 minutes- until onion softens and garlic becomes aromatic.
Add mushrooms. Cook, stirring occassionally, until mushrooms are tender and begin to brown, 6-8 minutes.
Add chicken stock to skillet. Cook, stirring occasionally until liquid is reduced by half, 2-4 minutes. Transfer mushroom mixture to pot with pasta. Add Parmesan and remaining Tbs. butter and toss to combine. Season with salt and pepper, and serve with more Parmesan grated on top.
Spaghetti with Lemon Zest and Chives
1 lb. spaghetti (I used angle hair pasta this time and it also worked well)
zest of 1 lemon
Juice from 1 lemon
1/4 c. butter
2 Tbs. fresh chives
1 c. coarsely grated Ricotta or Parmesan
Salt and pepper to taste
Cook spaghetti until al dente. Grate zest into a large bowl. Add juice. Stir in butter, cut into small pieces, and cheese. Add drained pasta to lemon sauce and sprinkle with chives. Season with salt and pepper. Toss well, and serve.