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Pasta

Easy Bolognese with a Spicy Twist

February 9, 2022 by zimmysnook Leave a Comment

A top down image of a pan filled with pappardelle noodles and a bolognese sauce.

Easy Bolognese with a Spicy Twist.

This Bolognese inspired sauce is the perfect way to spice things up with your special someone. The hot Italian sausages and crushed chilies build on the flavours of the classic Bolognese and bring joy to your tastebuds. For a meal requiring little preparation, you will be amazed how much flavour is developed in a relatively short time!

Sauté onions, garlic, carrots and celery in a pan.
Add sausage meat into the pan.
Cook, stirring frequently and breaking up the sausage into small pieces until meat is browned.
Add the tomatoes, parsley, and basil into the pan
Add the cooked pappardelle into the Bolognese pan
A copper pan filled with a bolognese pasta with a rose beside the pan.
A top down image of a pan filled with pappardelle noodles and a bolognese sauce.

Easy Bolognese with a Spicy Twist

This Bolognese inspired sauce is the perfect way to spice things up with your special someone. The hot Italian sausages and crushed chilies build on the flavours of the classic Bolognese and bring joy to your tastebuds. For a meal requiring little preparation, you will be amazed how much flavour is developed in a relatively short time!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner, Main Course
Cuisine Italian
Servings 2 -3 People

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium onion diced
  • 1 garlic clove peeled coarsely chopped
  • 1 small celery stalk coarsely chopped
  • 1 small carrot coarsely chopped
  • 2 hot Italian sausages casing removed (about 9 ounces total)
  • 1 tablespoon crushed hot chili peppers in oil
  • 1 tablespoon tomato paste
  • 1/2 cup red wine
  • 1 14- ounce can crushed tomatoes
  • 2 tablespoons flat-leaf Italian parsley chopped
  • 2 tablespoons fresh basil leaves chopped (plus more for garnish)
  • Salt and freshly ground black pepper
  • 9 ounces of dry pappardelle noodles
  • 1/3 cup freshly grated Parmesan

Instructions
 

  • In a 3.5-quart sauté pan warm the olive oil over medium heat. Add the onions and garlic and sauté until the onions are soft, 6-8 minutes. Add the celery and carrot and sauté for 5 minutes more.
  • Raise heat to medium-high and add the sausage meat. Cook, stirring frequently and breaking up the sausage into small pieces until meat is browned, about 8-10 minutes.
  • Add in the crushed hot chili peppers and tomato paste, stir to combine, then cook for 1 minute. Add the red wine and scrape off any burnt bits from the bottom of the pan, cook until most of the wine has evaporated, 3-4 minutes.
  • Add the tomatoes, parsley, and basil, then cook over medium-low heat until the sauce thickens, 25-30 minutes. Taste and season with salt and pepper if required.
  • While the sauce reduces, cook the pappardelle, per the package directions.
  • Add the cooked pappardelle into the Bolognese pan, top with the parmesan and mix to combine.
  • Garnish with chopped basil and more parmesan.
Keyword affortable meal, Bolognese, Date night meal, easy pasta recipe, Pasta, Valentine’s Day meal
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Two shiny copper pots on a range.
Ingredients and copper pots on the stove ready to go.

This recipe was made (and served) in my Hestan 3.5-Quart CopperBond Induction Sauteuse and my 6-Quart CopperBond Induction Stock Pot and was cooked on my Hestan Dual Fuel Range.

Filed Under: Mains, Pasta, Pork Tagged With: Bolognese, Date night meal, pasta, pasta recipes, Valentine's day dinner

Sweet Chili Shrimp and Noodle Stir Fry 

February 2, 2022 by zimmysnook Leave a Comment

A top down image of a wok with a shrimp and noodle stirfry. An Asian themed table setting surround the wok.

Sweet Chili Shrimp and Noodle Stir Fry.

I love a stir fry because they are quick, easy, versatile and delicious. Take a few ingredients that you probably having sitting in the fridge right now and transform them in mere minutes, into a soul satisfying meal!

A top down image of a wok with a shrimp and noodle stirfry. An Asian themed table setting surround the wok.

Sweet Chili Shrimp and Noodle Stir Fry

I love a stir fry because they are quick, easy, versatile and delicious. Take a few ingredients that you probably having sitting in the fridge right now and transform them in mere minutes, into a soul satisfying meal!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dinner, Main Course
Cuisine Asian Fusion
Servings 4 People

Equipment

  • 1 Wok , I used my Hestan NanoBond Titanium 14" Wok

Ingredients
  

  • 2 tablespoon grape seed oil or vegetable oil, or olive oil
  • ½ large red onion thinly sliced into strips
  • 1 large carrot cut into 2-inch matchsticks (or thin circles)
  • 1 large red pepper cut into thin strips
  • 18-20 ounces large wild caught shrimp shells removed and deveined
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon minced fresh ginger
  • 1 -8 ounce bag of snap peas
  • ½ cup sweet chili sauce
  • ¼ cup low sodium soy sauce
  • Juice of one lime
  • 1 pound package of fresh Shanghai thin noodles uncooked, cooked to package directions**

Instructions
 

  • In a small bowl whisk together the sweet chili sauce, soy sauce and lime juice. Set aside.
  • Heat oil in a wok over medium-high heat. Add in the onions, carrots and red pepper, cook for 2 minutes, tossing often.
  • Add in shrimp, garlic, and ginger, cook for 2 minutes, tossing occasionally.
  • Add in the snap peas and chili sauce mixture, cook for one minute, tossing to combine.
  • Add in cooked noodles, toss to combine and cook until heated through, about two minutes.
  • Serve and enjoy.

Notes

** Can’t find fresh uncooked Shanghai thin noodles? Try these substitutions:
  • 8 ounces dried Asian noodles, cooked to package directions
  • 8 ounces dried linguine, cooked to package directions
  • zucchini noodles
Keyword easy recipe, Lunar New Year, noodle recipe, Noodle stir fry, shrimp recipe, stir fry
Tried this recipe?Let us know how it was!

Hope you enjoy this Sweet Chili Shrimp and Noodle Stir Fry recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine!

This recipe was made (and served) in my Hestan NanoBond Titanium 14″ Wok. Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Hestan NanoBond Titanium 14″ Wok

Filed Under: Mains, Pasta, Seafood, Wok Tagged With: easy recipe, Lunar New Year, noodle stir fry, noodles, shrimp recipe, stir fry

Cherry Tomato-Lemon Spaghetti

August 13, 2021 by zimmysnook Leave a Comment

A large pan of cherry tomato spaghetti with garlic toast outside on a grill.

Few things have my taste buds screaming SUMMER, more than garden fresh tomatoes pulled straight from the vine at the peak ripeness! This Cherry Tomato-Lemon Spaghetti dish takes the bounty of cherry tomatoes and puts them to good use in an extremely fresh, easy and flavourful spaghetti dish. It’s even better if you have garden fresh basil too!

Also, if it’s too hot to cook in the kitchen, I made this whole dish on the grill and toasted some bread while the grill was on. An easy and delicious pasta dinner in 30 minutes!

Two pots on the grill, one is boiling pasta the other is cooking the cherry tomato sauce.
A big pot of cherry tomatoes sauce for spaghetti
The finished spaghetti dish with basil and Parmesan shavings.
A large pan of cherry tomato spaghetti with garlic toast outside on a grill.

Cherry Tomato-Lemon Spaghetti

Few things have my tastebuds screaming SUMMER, more than garden fresh tomatoes pulled straight from the vine at the peak ripeness! This pasta dish takes the bounty of cherry tomatoes and puts them to good use in an extremely fresh, easy and flavourful spaghetti dish. It’s even better if you have garden fresh basil too!
Also, if it’s too hot to cook in the kitchen, I made this whole dish on the grill and toasted some bread while the grill was on.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner, Entree, Lunch, Main Course
Cuisine Italian
Servings 6 people

Ingredients
  

  • 3 pints cherry tomatoes halved
  • ½ cup extra virgin olive oil
  • 1 large shallot sliced thin
  • 1 teaspoon kosher salt
  • 4 garlic cloves minced
  • 2 anchovies finely chopped
  • 1 tablespoon lemon zest
  • ⅓ cup lemon juice freshly squeezed
  • 1 teaspoon pepper freshly ground
  • 2 teaspoons red pepper flakes
  • 1 pound dried spaghetti
  • 1 ½ cups fresh basil torn
  • 1 cup Parmesan cheese shaved

Optional

  • toasted French stick or ciabatta

Instructions
 

  • Boil a stockpot of salted water then cook the spaghetti to al dente according to package instructions.
  • While the water boils, add the olive oil to a 3.5 Qt pan and warm. Add the shallots, salt and cook over low heat until they just begin to soften (4-5 minutes). Add the garlic, anchovies and cook for 2 minutes. Add the pepper, pepper flakes, lemon zest and lemon juice, raise heat to medium and cook for 3 minutes. Add the tomatoes and mix to combine.
  • Turn off the heat, then add cooked pasta to the tomato mixture (don’t drain the pasta, let some water come with it into the tomato mixture).
  • Toss to combine, then add the shaved Parmesan and basil. Serve and enjoy!
  • Delicious served with fresh or toasted French stick or ciabatta.

Video

Keyword affortable meal, cherry tomatoes, easy pasta recipe, spaghetti, summer pasta
Tried this recipe?Let us know how it was!

Hope you enjoy this Cherry Tomato-Lemon Spaghetti recipe! We would love to hear from you, please leave us your feedback in the comment box below.

We’ve also linked some of our other favourite pasta recipes here

Have a delicious day! James (aka Zimmy) & Elaine


Cooked in the Hestan NanoBond 3.5 Qt Essential Pan and 8 Qt Stockpot on the Hestan Grill.

Proud Hestan Culinary  & Hestan Ambassador. Opinions in this post are my own.

Filed Under: Mains, Meatless, Pasta Tagged With: cherry tomato pasta, easy pasta recipes, spaghetti, summer pasta recipe, tomato lemon spaghetti

Wild Argentinian Shrimp Pesto Pasta Salad

June 17, 2021 by zimmysnook Leave a Comment

A top down image of a large and two smaller bowls of a Wild Argentinian Shrimp Pesto Pasta Salad on a wooden board. Basil, lemon's and Parmesan cheese.

Wild Argentinian Shrimp Pesto Pasta Salad

Looking for a great make-ahead summer meal or side for a barbecue feast? This shrimp pesto pasta salad is quick, easy and delivers on freshness and flavour. Use store bought pesto to make your life easy! Adding a little olive oil and lemon juice to any store-bought pesto, balances out the flavours and creates the perfect pasta salad dressing. The plump, tender, delicious shrimp, take this salad to the next level! So, set the table, it is time to eat!!

Ingredients
Shrimp
  • 20 Marina Del Rey Wild Argentinian Shrimp, uncooked, thawed & peeled (20/30 size)
  • 1/3 cup pesto sauce (recipe or store bought)
  • 2 tablespoons olive oil
  • 1/4 cup white wine
Salad
  • 500 g (18 oz) Fiorelli dry pasta (substitute Fusilli or Penne)
  • 6 mini multicoloured bell peppers, sliced into rings, seeds removed (substitute 2 regular peppers, diced)
  • 2 mini cucumbers, sliced in half lengthwise and diced into half moons
  • 150 g (5 oz) cherry tomatoes, halved (approximately 20 tomatoes)
  • ½ red onion, diced
  • 1/3 cup pesto sauce (store bought or homemade)
  • 1 ½ tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup small tender Basil leaves
Preparation

In a large bowl or resealable bag, combine the shrimp & pesto, toss to coat. Refrigerate, covered, 30-60 minutes.

Heat a large skillet over medium-high heat. Add the oil, then add the shrimp; cook for 1 1/2 minutes, flip and cook for 1 minute more. Add the wine, cook, and stir 1-2 minutes longer, until cooked through. Remove shrimp, refrigerate, covered, until cool.

Bring a large pot of salted water to a boil, add the pasta, and cook as per package directions (to al dente). Drain, rinse with cold water. Transfer to a large bowl. Add vegetables & chilled shrimp. In a small bowl, whisk the pesto, olive oil, lemon juice, salt & pepper until blended. Drizzle over salad; toss to coat. Refrigerate until serving. Before serving add the basil leaves and toss lightly.

  • Prep 25 minutes
  • Inactive 30-60 minutes
  • Cooking 15 minutes
  • Servings 4 as main course (8 as a side)

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A top down image of a large and two smaller bowls of a Wild Argentinian Shrimp Pesto Pasta Salad on a wooden board. Basil, lemon's and Parmesan cheese.

Hope you enjoy my Wild Argentinian Shrimp Pesto Pasta Salad recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Filed Under: Mains, Pasta, Salads, Sides & Dips, Seafood Tagged With: basil pesto, easy shrimp recipe, pesto, pesto recipe, pesto shrimp, shrimp, shrimp recipe, shrimp salad, wild Argentinian shrimp

Grilled Lobster Mac & Cheese

June 7, 2021 by zimmysnook Leave a Comment

A top down image of two place settings on wicker placemats. Each setting has a skillet of grilled lobster mac & cheese, napkins, cutlery, wine glasses and bottle.

Lobster Mac & Cheese is a classic way to elevate the humble macaroni (or cavatappi). However grilling lobster halves and serving them over individual skillets, makes this meal feel like 5 star dining experience!
If the store that you buy your lobster at, offers a service to steam or cook the lobster, take them up on it… just one less thing you need to worry about!
The combination of spicy salami, two quality cheeses and crispy panko on top, makes this Mac & Cheese a winner, even without the lobster… but trust me, it’s sooo much better with the lobster! ?

Ingredients
Mac & Cheese
  • Kosher salt
  • Olive oil
  • 1/2 pound cavatappi (or elbow macaroni)
  • 2 cups milk
  • 1 ounce hot calabrese dry-cured salami, cut into a fine dice
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1 clove of garlic, minced
  • 1/4 cup all-purpose flour
  • 6 ounces Gruyere cheese, grated (2 cups)
  • 4 ounces extra-sharp Cheddar, grated (1 cup)
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons, finely chopped thyme leaves, divided
  • 8 tablespoons panko bread crumbs, divided
Lobster
  • 1 small lobster (10-12 ounces), cooked and divided in half, lengthwise
  • 2 tablespoons panko bread crumbs mixture (reserved)
  • 1 tablespoon melted butter
  • Zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 garlic clove minced
  • 1 tablespoon fresh parsley, chopped (plus more for serving)
Preparation

Preheat the grill (or oven) to about 375°F with an area for indirect cooking.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, until just al dente. Drain well.

While the pasta cooks, heat the milk in a small saucepan, (don’t let it boil). In a larger saucepan or skillet, cook the salami, over medium-low heat until it begins to crisp up 4-6 minutes. Using a slotted spoon, remove the salami to a paper towel lined plate. Add 3 tablespoons of butter and the garlic to the salami grease, cook over low heat for 1 minute. Then add the flour and cook for 2 minutes, stirring with a whisk. Still whisking, add the hot milk, 1/2 cup at a time. Cook for a couple of minutes more, until thickened and smooth. Remove from the heat, then add the Gruyere, Cheddar, 1 teaspoon salt, the pepper, and 1 teaspoon of thyme. Add the cooked macaroni, and salami and stir well. Place the mixture in 2 small skillets (or individual cast-iron dishes).

Melt the remaining 1 tablespoon of butter, then combine the butter, panko bread crumbs, 1 teaspoon thyme. Reserve 2 tablespoons of the panko mixture for the lobster and sprinkle the rest on the top of the Mac and Cheese. Bake for about 20-25 minutes using indirect heat, or until the sauce is bubbly and the macaroni is browned on top.

While the Mac & Cheese cooks, Prepare the lobster by removing the small grey sac behind the head, plus the green tomalley (lobster’s liver) and discard.

An evening photo of grilled lobster mac and cheese being made. There are two skillets each filled with mac and cheese, the half lobsters are directly on the grill. There is a sunset and a bottle of wine with two glasses filled.

Place 1 tablespoon of the reserved panko mixture into each half of the lobster filling the areas that you have just cleaned.

Mix together the the butter, lemon zest & juice, garlic and parsley. Set aside.

When the Mac & Cheese is just about done, place the lobster on the grill over medium heat, spread the butter mixture over the lobster and cook for 3-5 minutes until warmed through.

Serve each lobster half over a skillet of Mac & Cheese and dig in!

An evening photo of grilled lobster mac and cheese being made. There are two skillets each filled with mac and cheese plus a half lobster. There is a sunset and a bottle of wine with two glasses filled.
  • Serves 2
  • Prep time – 20 minutes
  • Cook time – 40 minutes
  • Total – 60 minutes

Hope you enjoy this Grilled Lobster Mac & Cheese recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)


Cooked in Hestan NanoBond 8.5” skillets, on the Hestan gas grill and served with Hestan Vineyards Chardonnay.

A photo of a bottle of Hestan chardonnay and two glasses outside on a deck.

Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.

Filed Under: Grilling In the Nook, Mains, Pasta, Seafood Tagged With: grilled lobster, Lobster, lobster recipe, macaroni and cheese

Linguine and Clams

February 3, 2021 by zimmysnook 6 Comments

A finished pan of linguine and clams with lemons

Linguine and clams (or linguine alle vongole) is a classic worth revisiting, over and over! Simple, inexpensive ingredients, shown a little love in preparation will deliver a soul satisfying meal every time.

Buy the freshest clams from a reliable source and look for an artisanal dried pasta… the rougher the surface texture the better it will catch the slippery sauce.

This recipe is adapted from BA’s Best, a collection of Bon Appetit’s essential recipes.

A finished pan of linguine and clams with lemons

Linguine and Clams

Linguine and clams (or linguine alle vongole) is a classic worth revisiting, over and over! Simple, inexpensive ingredients, shown a little love in preparation will deliver a soul satisfying meal every time.
Buy the freshest clams from a reliable source and look for an artisanal dried pasta… the rougher the surface texture the better it will catch the slippery sauce.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1 tablespoon kosher salt plus more
  • 12 garlic cloves divided
  • 1 cup panko breadcrumbs
  • 2 tablespoons plus ¼ cup olive oil, plus more for serving
  • 2 teaspoons finely grated lemon zest
  • 2 oil-packed anchovy fillets
  • 2 teaspoons red pepper flakes plus more for serving
  • ½ cup dry white wine
  • 2 pounds pasta clams manila clams or littleneck clams (about 24), scrubbed
  • 16 ounces 450 g linguine
  • ¾ cup finely chopped parsley divided
  • 2 tablespoons unsalted butter

Instructions
 

  • In a large stock pot, bring 12 cups of water and 1 tablespoon of kosher salt to a boil.
  • Heat 2 tablespoons of oil in a skillet over medium heat, add panko breadcrumbs, and crush 3 gloves of garlic into the panko. Cook, stirring often, until panko is golden and crisp, 5–7 minutes (do not burn garlic, lower heat if necessary). Remove from heat, add lemon zest, season with salt, toss to combine, then set aside.
  • Using a sharp knife, very thinly slice remaining 9 garlic cloves. Heat ¼ cup oil in 3.5-quart sauté pan over medium heat. Cook garlic, stirring often, until golden around the edges, about 3 minutes. Add anchovies, 2 teaspoons red pepper flakes and cook, stirring, until garlic is golden all over and anchovies are dissolved. Stir in wine and simmer until reduced by half.
  • Add clams, toss to combine, cover with lid, and cook until clams are open, 5–7 minutes. Uncover pot and transfer clams to a medium bowl, leaving liquid in pot. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point). Tent clams with foil.
  • Cook pasta in boiling water for 5 minutes. Using a ladle, scoop out about 2 cups pasta cooking liquid. Using tongs, transfer pasta to pot with clam liquid. Add 1 cup pasta cooking liquid and bring to a boil. Cook, tossing constantly and adding more pasta cooking liquid a splash at a time if needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes.
  • Calamari Optional: Toss in olive oil & hot sauce and grilled it for 2 minutes on each side then added it to the pan.
  • Remove from heat. Add butter, toss until butter is melted, add ½ cup parsley and toss to combine. Sprinkle about one-third of breadcrumbs over pasta and toss to combine.
  • Serve in the sauté pan, on a large platter, or in individual shallow bowls topped with clams, more breadcrumbs, red pepper flakes, remaining parsley, and a drizzle of olive oil.

Notes

This recipe is adapted from BA’s Best, a collection of Bon Appetit’s essential recipes.
https://zimmysnook.ca/wp-content/uploads/2021/02/final_601b0d75ffb823005a96cf03_976578.mp4
Keyword affortable meal, clams, easy pasta recipe, Linguine, linguine alle vongole
Tried this recipe?Let us know how it was!

Hope you enjoy this classic Linguine and Clams recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine


This recipe was made using pieces from my Hestan ProBond Forged Stainless Steel Ultimate Set, 10-Piece on my Hestan Dual Fuel Range.

Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Filed Under: Pasta, Seafood Tagged With: best pasta recipes, clam recipes, Delicious pasta recipes, linguine alle vongole, linguine recipes, pasta recipes

Creamy Cauliflower, Spinach + Bok Choy Baked Penne

December 15, 2020 by zimmysnook 5 Comments

A skillet filled with a baked cauliflower penne pasta, with a salad and dressing in the background.

Winter Citrus & Baby Green Salad, served alongside Creamy Cauliflower with Spinach + Bok Choy Baked Penne

During the winter months, the two things I crave most are sunshine and cozy fires. This meal was inspired by those cravings to deliver a wonderful balance between the bright fresh flavours in the salad, and a ‘warm hug’ from the comforting baked pasta.

Packed full of flavour and loaded with goodness, Earthbound Farm Organic Greens & Vegetables ensure that you are not just making healthier choices for yourself, but for the world too!  Plus, the variety and convenience of Earthbound Farm products makes it so easy to eat and cook more whole, fresh, organic produce.

Ingredients
  • 1 large Earthbound Farms Organic Cauliflower (2+lbs/900g), cut into medium florets. (Alternatively, 27oz/765g, Earthbound Farms Organic Cauliflower Florets – 3 bags)
  • 3 small yellow potatoes, peeled & cut into 1/2 inch cubes
  • 1.1 lb (500g) penne pasta
  • 3 tbsp olive oil
  • 3 tbsp all purpose flour
  • 10 oz (300ml) 2% milk (semi-skimmed)
  • 10 oz (300ml) mushroom stock
  • 3 tbsp Dijon mustard
  • 3 tbsp butter
  • 14 oz (400g) button mushrooms, halved
  • 5 cloves garlic, minced
  • 1 tsp hot chilli flakes
  • 8 sprigs fresh thyme, leaves picked
  • 5 oz (142g) container of Earthbound Farms Organic Spinach+Bok Choy (or Spinach+Kale)
Toppings
  • 6 tbsp Panko breadcrumbs
  • 60 g Parmesan cheese, grated
  • 6 sprigs fresh thyme, leaves picked
A top down view of ingredients for a cauliflower pasta.
Preparation

Bring a large pot of salted water to a boil. Add the cauliflower florets and potato cubes. Return to a boil, then lower the heat to a simmer. Cook for 8 minutes until the cauliflower and potatoes are soft. Use a slotted spoon or spider strainer to remove the cauliflower & potatoes from the water and place into a full-size blender.

Using the same pot and water, add the pasta and bring back up to a boil (adding more water if required). Lower the heat to simmer and cook the pasta for 2/3 of the package recommended time (do not cook fully). Drain the pasta and rinse under cold water. Strain and set aside. Return the pot to the stove.

While the pasta cooks, carefully place the lid on the blender and blend until cauliflower & potatoes are mostly smooth.

Combine the milk and stock together in a saucepan or microwaveable container and warm through.

In the drained pasta pot, add 3 tbsp of olive oil, along with the flour. Stir over a medium heat until smooth and cook for 1 minute. Gradually pour the warmed liquid, 1/2 cup at a time, into the flour paste in the pot, stir until smooth before adding next portion of liquid. Once all the liquid has been added, simmer over medium-low heat for 2 minutes (mixture will remain relatively thin, not saucy).

Pour the hot contents of the pot into the blender with the cauliflower mixture and add the Dijon mustard. Ensure the lid stays on and blend until silky, smooth and thick. Season to taste with salt and black pepper.

Preheat the oven to 335°F convect bake (350°F regular bake).

In a 5 quart (12 inch) ovenproof skillet or sauté pan, heat the butter over a medium heat. Add the mushrooms and cook, stirring occasionally until beginning to shrink and release liquid (about 5 minutes). Next add the garlic, thyme, chilli flakes and a pinch of salt to the frying pan, turn the heat down to low and cook for 1 minute. Add the Spinach+Bok Choy to the pan, cover with a lid and steam for 3-5 minutes until the greens have wilted. Remove from the heat.

Add the pasta to the pan and toss to coat. Add the sauce and stir to fully combine sauce, pasta, mushrooms & greens.

Mix the topping ingredients in a small bowl and sprinkle over the pasta. Place the pan into the oven and bake for 25-30 minutes until the sauce is gently bubbling and the topping is slightly browned.

If desired, turn on the broiler for the last 3 or 4 minutes for a crispier top… but watch carefully and don’t let it burn!!

Divide between bowls and serve hot.

A table setting, top down of a  skillet filled with a baked cauliflower penne pasta, with a bright citrus salad.

Disclosure: I have participated in a paid partnership with Earthbound Farms.  Opinions in this post are my own.

Filed Under: Meatless, Pasta Tagged With: baked pasta, cauliflower pasta, cauliflower recipe, meatless recipe, organic greens & vegetables

Easy Basil Pesto Pasta

April 27, 2020 by zimmysnook Leave a Comment

Top down view of a skillet of pasta surrounded with a bowl of pasta, pesto,  cheese and a grater

At the beginning of March, we picked up a container of 3 fresh basil plants, and I am so glad we did! Almost 2 months later, it is still providing us it’s fragrant, flavourful leaves to finish sauces, flavour marinades, top pizzas or make a delicious and easy basil pesto pasta! 

Top down view of a bowl of green pesto and three basil plants.
Ingredients
  • 2 cups fresh basil leaves (stems removed)
  • 2 cloves of garlic, peeled and crushed
  • 1/3 cup pine nuts
  • 1/2 cup freshly grated Parmesan or pecorino cheese
  • 8 tablespoons extra virgin olive oil
  • salt & freshly ground black pepper
Preparation

Put the basil, garlic, pine nuts, Parmesan and oil in a food processor, and blitz until smooth. Season to taste, with salt & pepper.

Add the pesto to your favourite pasta and enjoy!

Hope you enjoy this Easy Basil Pesto Pasta recipe! I would love to hear your feedback in the “comments” below!

Here are a few other recipes where I used an easy basil pesto recipe:

Cedar Plank Shrimp with Lemon-Lime Pesto
Stuffed Ontario Pork Tenderloin in Tomato Sauce

Filed Under: Pasta, Sauces & Marinades Tagged With: basil pesto, cavatelli, pasta, pesto

Orecchiette with Heirloom Tomatoes and Mozzarella

April 22, 2020 by zimmysnook 2 Comments

A large pan of Orecchiette with Heirloom Tomatoes, Mozzarella and basil. Surrounded by a dish of chili oil, a basil plant and an olive loaf.

Simple quality ingredients make best meals! This Italian inspired combination of pasta, basil, mozzarella, and fresh tomatoes is no exception. Delicious served hot or at room temperature as a pasta salad! If serving this orecchiette dish as a salad, try adding extra veggies, like corn, red onions and/or roasted red peppers.

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp red chilli flakes
  • 1/4 tsp salt
  • 1 pint ripe heirloom cherry tomatoes – cut in halves
  • 1 lb. dry orecchiette*
  • 170 g mozzarella cheese – cut into bite size pieces
  • 1/4 Fresh basil leaves – larger leaves roughly torn
  • Freshly ground pepper to taste
Preparation

Bring a large pot of salted water to a boil.

Heat the olive oil in a large skillet on med-low heat, add the garlic, chili flakes and salt. Cook slowly for 3-4 minutes until garlic just begins to turn golden. Add the tomatoes, stir and turn off the heat.

Cook the pasta, as per package directions until just al dente. When pasta is cooked reserve 3/4 cup of pasta water and set aside. Drain pasta, then add to the tomato pan, add 1/2 cup of the reserved pasta water and toss until well coated. (Add the rest of the pasta water if desired).

Sprinkle the mozzarella on top of the pasta, gently mix, then divide between bowls, scatter with plenty of basil leaves, season with pepper and serve.

*If you do not have orecchiette, try using fusilli, penne, or other small pasta.

A large pan of Orecchiette with Heirloom Tomatoes, Mozzarella and basil.

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

In addition to this Orecchiette with Heirloom Tomatoes and Mozzarella recipe, you can find more of my favourite pasta recipes here.

Cooked and served in my Hestan Culinary NanoBond 11″ Titanium Skillet

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Filed Under: Mains, Meatless, Pasta Tagged With: basil, heirloom tomatoes, Italian inspired, orecchiette, pasta

Spicy Linguine with Clams and Shrimp

March 12, 2020 by zimmysnook Leave a Comment

A top down image of Spicy Linguine with Clams and Shrimp.

Spicy Linguine with Clams and Shrimp.

This dish is on rotation in our house and can be ready in just 35 minutes! The combination of sweet live Manila clams, fresh wild shrimp, garlic, white wine, cilantro, pepper flakes & lemon wedges, creates a light, fresh and very flavourful pasta dish!

Enjoy this dish with some crusty bread and a crisp, dry white wine like Pinot Grigio.

Spicy Linguine with Clams and Shrimp in a copper pan.

Cooked and served in my Hestan Culinary CopperBond 3.5 qt. Sauteuse. Proud Hestan Culinary Ambassador. Opinions in this post are always my own.

Spicy Linguine with Clams and Shrimp in a copper pan.

Spicy Linguine with Clams and Shrimp

This dish is on rotation in our house and can be ready in just 35 minutes! The combination of sweet live Manila clams, fresh wild shrimp, garlic, white wine, cilantro, pepper flakes & lemon wedges, creates a light, fresh and very flavourful pasta dish!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dinner, Entree, Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1 pound linguine pasta
  • 2 tablespoons unsalted butter at room temperature
  • ¼ cup chopped fresh cilantro or flat-leaf parsley
  • Kosher salt and freshly ground black pepper

Clam Sauce

  • 3 tablespoons olive oil
  • ¼ cup chopped onions
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cloves garlic minced
  • 1 cup white wine Pinot Grigio
  • 1 cup vegetable stock or chicken stock
  • 1 teaspoon crushed red pepper flakes
  • 1 lb. Manila clams scrubbed clean

Shrimp

  • 8-12 large wild shrimp deveined, washed & dried
  • 1 ½ tablespoon olive oil
  • 1 garlic clove minced
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

Garnish

  • lemon wedges
  • chopped fresh cilantro or parsley

Instructions
 

  • Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite (8 to 10 minutes). Drain and transfer to a large serving bowl. Add the butter and cilantro and toss until coated. Season with salt and pepper, to taste.
  • Sauce: In a large saucepan, heat the oil over medium-high heat. Add the onion, salt & pepper. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half (2-3 minutes). Stir in the broth, red pepper flakes & clams. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened (5 to 8 minutes).
  • While the clams cook, heat a pan over medium high heat, add the oil and warm through. Add the garlic, peppers, s&p and cook for 30-60 seconds. Add the shrimp and cook for 2 minutes, flip and cook for 2 minutes more.
  • Discard any unopened clams.
  • Using tongs, remove the clams from the saucepan and add to the shrimp pan. Pour 1/2 the shellfish cooking liquid over the pasta and toss well. Pour the remaining liquid over the shrimp and clams. Arrange the reserved clams, shrimp & sauce on top of the pasta and serve.
  • Serve with lemon wedges and chopped cilantro.
Keyword clams, Linguine, shrimp pasta, spicy linguine
Tried this recipe?Let us know how it was!

In addition to this Spicy Linguine with Clams and Shrimp recipe, you can find more of my favourite seafood recipes here.

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Filed Under: Mains, Pasta, Seafood Tagged With: clams, linguine, littleneck clams, pasta, shrimp

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James Synowicki | Food & Grill
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