5 healthy recipes that don’t sacrifice flavor | Food and Recipes

Seriously Simple: Let’s try a new take on pasta with pesto

Updated
Jan 6, 2023

This twist on pasta with pesto has a smoky rich flavor, thanks to ancho chile, that brings a southwestern touch to this typical Italian dish.

I used to make ancho chile paste to use when I cook, but now I use ancho chile powder for the same result. The addition of sun-dried tomato pesto provides a subtle, sweet undertone to the dish. I like to make the pesto in advance and keep it in my refrigerator for future use.

I find this versatile condiment really comes in handy during cold weather months for amping up flavors. If you don’t have time to make it, you’ll find it on Amazon or possibly in the condiment section of your grocery store.

This dish becomes particularly colorful with bright green peas and crisp mahogany brown pancetta. Adding stock to the sauce gives it both flavor and lightness so less cream is required. If you want to add an extra surprise, use Dan Pashman’s Cascatelli, available at Trader Joes or on Amazon. Cascatelli is designed to maximize the sauce clinging to the pasta. It took him three years to create this delectable pasta shape. I’ve also used Banza, a chickpea pasta that works beautifully.

You can substitute cooked chicken, shrimp, or scallops for the pancetta, or let the dish cool and simply mix with 1/2 cup of your favorite vinaigrette for a pasta salad. I like to serve this for lunch or dinner as a main course. It is best served immediately. Begin with chopped romaine salad with carrots, avocado and a lime vinaigrette. What to drink: A crisp, medium-weight chardonnay is a good companion to this rich dish. Zesty zinfandel will pair nicely as well.

Pasta with Ancho Chile and Tomato Cream

Serves 4 to 6

• 1/2 pound pancetta or other bacon, thinly sliced
• 1 1/2 tablespoons ancho chile powder, or to taste
• 1/2 cup Sun-Dried Tomato Pesto (see recipe or use store-bought)
• 2 cups chicken or vegetable stock
• 1/2 cup whipping cream
• Salt and finely ground black pepper
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 pound dried fusilli, small pasta shells or Cascatelli
• 1 cup thawed frozen baby peas or fresh baby peas cooked until tender
• 1/2 cup freshly grated Parmesan cheese, for serving

For the sauce:

1. Cook the pancetta in a medium skillet over medium heat, turning it occasionally until crisp and brown, about 4 to 5 minutes. Drain on paper towels and crumble into bite-sized pieces. Reserve.

2. Combine the chile powder, tomato pesto, stock, cream, salt and pepper in a large deep pan over medium heat and bring to a simmer. Whisk to blend the ingredients and cook for 5 minutes. Taste for seasoning.

For the pasta:

1. Add salt to a large pot of boiling water. Add the pasta and cook over high heat until al dente, about 7 to 10 minutes. Reserve 1 cup pasta water. Drain well.

2. Place in pan with sauce and then carefully add the peas and pancetta, tossing to combine, making sure the pasta is cloaked with sauce. Taste for seasoning. Serve immediately with Parmesan cheese.

Advance Preparation: This dish can be prepared up to 4 hours ahead through Step 2 and refrigerated. Gently reheat the sauce.

Sun-Dried Tomato Pesto

Makes About 1/2 Cup

Note: This luscious pesto is incredibly versatile. It flavors cheese, main courses, dressings, sauces, and pasta. It’s also good on lightly toasted bread.

• 1 garlic clove, peeled
• 1/2 cup oil-packed sun-dried tomatoes, drained
• 2 tablespoons finely chopped fresh basil leaves
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

1. While the motor is running, add the garlic to a food processor fitted with the metal blade. Add the remaining ingredients and process until a thick paste is formed. If it is very thick, you may need to add a bit of olive oil. Place the pesto in a covered container and refrigerate.

Advance preparation: This pesto can be prepared up to one week ahead and stored in the refrigerator.

EatingWell: Start the year off right with an easy salad

Updated
Jan 6, 2023

Avocado adds creaminess while sunflower seeds provide texture and crunch in this easy tuna-spinach salad.

Avocado Tuna Spinach Salad

Serves 1

Active Time: 10 minutes

Total Time: 10 minutes

• 1/2 (5-ounce) can water-packed tuna, drained
• 1/4 cup diced avocado
• 1/4 cup halved cherry tomatoes
• 1 1/2 tablespoons poppy seed dressing
• 1 tablespoon diced red onion
• 1 tablespoon extra-virgin olive oil
• 2 cups baby spinach
• 1 tablespoon sunflower seeds

1. Combine tuna, avocado, tomatoes, dressing, onion and oil in a medium bowl. Serve over spinach and sprinkle with sunflower seeds.

Recipe nutrition per serving: 416 Calories, Total Fat: 33 g, Saturated Fat: 5 g, Cholesterol: 29 mg, Carbohydrates: 17 g, Fiber: 5 g, Total Sugars: 8 g, Protein: 18 g, Sodium: 456 mg, Potassium: 811 mg, Phosphorus: 262 mg, Iron: 3 mg, Folate: 170 mcg, Calcium: 99 mg.

The Kitchn: Cajun shrimp pasta delivers big smoky flavor with minimal effort

Updated
Jan 6, 2023

Cajun shrimp dinner delivers all the comforts of a creamy pasta dish, with a smoky Southern kick. It has maximum Cajun flavor with minimal effort. In fact, keeping it simple is exactly how I learned to make Cajun shrimp pasta when I was growing up in Louisiana. No need for a fancy cream sauce with flour, butter, or tomatoes (especially because those ingredients would make it French Creole, not Cajun!). For the cream sauce, all you need is heavy cream, Cajun seasoning, and pasta water. The sauce will thicken up just beautifully without the added frills!

Another perk: Because there’s no flour in the cream sauce, the pasta can be swapped out for gluten-free noodles. You can also add your choice of stir-fried vegetables like mushrooms or bell peppers.

A few tips

1. The garlic is already doubled. Every true Cajun will tell you that they double the garlic in every recipe they cook, and I am one of them! So I took the liberty of calling for four cloves of garlic for the extra garlicky flavor we Cajuns love.

2. Don’t skip the Andouille. Hands-down, every great Cajun pasta recipe has Andouille sausage. Doesn’t matter if it’s paired with shrimp or chicken — andouille is the common denominator in a delicious smoky Cajun pasta. Luckily, Andouille is widely available these days at large grocers like Sprouts, Walmart and Target.

3. Go for jumbo Gulf shrimp. If you can get your hands on it, jumbo Gulf shrimp for a Cajun shrimp pasta is quintessential. I’ve discovered during my time living in Colorado and now California that Walmart reliably stocks Gulf shrimp and other seafood like Louisiana crawfish. Sprouts often has Gulf shrimp in stock as well. In terms of size, larger shrimp are better because they are more succulent and do not overcook as easily as smaller ones.

4. Serve immediately after cooking. This pasta is best served immediately after cooking, as the cream sauce will be at its peak consistency. If it cools and you need to reheat, add a few tablespoons of water or cream to the skillet and cover on medium heat to bring the cream sauce back to life.

Cajun Shrimp Pasta

Serves 4

• 1 medium shallot or 1/4 medium yellow onion
• 4 cloves garlic
• 1/2 medium bunch fresh parsley
• 2 ounces Parmesan cheese (or 1/2 cup pre-shredded), plus more for garnishing
• 6 to 7 ounces andouille sausage
• 1 pound raw jumbo shrimp (21 to 25 per pound), peeled and deveined (preferably Gulf shrimp)
• 1 tablespoon Cajun seasoning or homemade
• 8 ounces dried fettuccine or penne pasta
• 2 tablespoons neutral oil, such as canola or vegetable, divided
• 1 1/2 cups heavy cream
• Kosher salt
• 1. Bring a large pot of heavily salted water to a boil. Meanwhile, finely chop 1 medium shallot or 1/4 medium yellow onion, and 4 garlic cloves (about 1 tablespoon); place both in a small bowl. Pick the leaves from 1/2 medium bunch fresh parsley and finely chop until you have 1/2 cup. Shred 2 ounces Parmesan on the smaller holes of the box grater (about 1/2 cup).

2. Cut 6 to 7 ounces andouille sausage crosswise into 1/3-inch thick rounds. Peel and devein 1 pound raw jumbo shrimp if needed. Pat the shrimp dry and place in a medium bowl. Add 1 tablespoon Cajun seasoning and toss to evenly coat.

3. Add 8 ounces dried fettuccine or penne pasta to the boiling water and cook according to package instructions until al dente, 8 to 12 minutes. Reserve 1 cup of the pasta water. Drain the pasta.

4. While the pasta is cooking, heat 1 tablespoon of the neutral oil in a large high-sided skillet over medium-high heat until shimmering. Add the sausage and cook, stirring occasionally, until some of the fat renders out and it’s golden-brown on the outside, about 5 minutes. Using a slotted spoon, transfer to a large bowl.

5. Reduce the heat to medium. Add the shrimp in a single layer and cook until pink and just cooked through, 2 to 3 minutes per side. Transfer the shrimp to the bowl with the sausage.

6. Add the remaining 1 tablespoon neutral oil and shallot and garlic to the skillet. Cook, stirring occasionally, until the shallots are translucent and garlic is golden-brown, about 2 minutes.

7. Add the Parmesan, 1 1/2 cups heavy cream, 1/2 cup of the pasta water, and 1/2 of the parsley. Stir to combine and bring to a simmer. Return the shrimp, sausage, and any accumulated juices to the skillet. Add the pasta and toss until coated and warmed through and the sauce has thickened slightly, about 2 minutes.

8. Remove the skillet from the heat. If the sauce is too thick, toss in more of the reserved pasta water as needed. Taste and season with kosher salt as needed: If the Cajun seasoning was salt-free, start with 1 1/2 teaspoons, then taste and add more as needed. Garnish with the remaining parsley and more Parmesan cheese.

Recipe notes

• Sausage substitution: Another sausage, such as Polish kielbasa can be used, though it will not have the smokiness of andouille.

• Leftovers can be refrigerated in an airtight container for up to four days. To reheat, microwave covered for 90 seconds. Alternately, reheat on a stove top on medium-high heat for 5 minutes with a few tablespoons of water, milk, or cream to loosen up the sauce.

The Kitchn: Creamy lobster ravioli is the ultimate at-home luxury

Updated
Jan 6, 2023

If lobster ravioli is on the menu at a restaurant, you better bet I’m ordering it. When I was growing up, it was the ultimate luxury to be able to order my two favorite things in one dish: pasta and lobster. So I was extra excited to develop this recipe. Sure, making ravioli is going to take some time and effort; it’s just the nature of this pillowy filled pasta. But I streamlined the process as much as possible. Just remember that it’s supposed to be fun — and it’s even better if you do it with a buddy.

Ingredient notes for lobster ravioli