Basil Parmesan Italian Herb Penne

Sometimes our pastas and oils are just meant to be together. In this case, our Pastamore Italian Herb Penne pairs perfectly with our Pastamore Basil Parmesan Dipping Oil. This is another quick and easy meal that packs a serious amount of flavor. The fresh tomato added to this dish does a great job of cutting through the richness of the oil and ground beef by adding in some freshness and acidity.

Ingredients:
1 lb - ground beef, 85/15 or leaner
1 12 oz package - Pastamore Italian Herb Penne
2 Tbsp - Pastamore Basil Parmesan Dipping Oil
2 - medium tomatoes
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat.

2. While the water is heating, place a large frying pan on the stove over medium-high heat. Once hot, add the ground beef and cook to an internal temperature of 165ºF. Season to taste with salt and black pepper.

3. Once the water is boiling, add the Pastamore Italian Herb Penne and cook until al dente. Drain using a colander, and return to the stove over medium-low heat. Rinse tomatoes and chop into 1/4" cubes.

4. Use a slotted spoon to add the ground beef to the pasta. Add the Patamore Basil Parmesan Dipping Oil and tomatoes to the pasta. Stir well. Season to taste with salt and black pepper. Heat until warm.

5. Serve and enjoy!

Harvest Orzo with Sweet Potato

What better time of year to cook up some Pastamore Harvest Orzo than during harvest time? This recipe combines these great fall flavors with sweet potatoes and a great splash of lemon flavor. This dish would work great as a side or a light entree. Try adding some chopped or shredded turkey for something a little heavier. This recipe would also be great with our Pastamore Gluten-free Sweet Potato Orzo.

Ingredients:
1 12 oz package - Pastamore Harvest Orzo
2 - medium sweet potatoes
Juice of 1/2 lemon
Zest of 1/2 lemon
2 Tbsp - Extra virgin olive oil
To taste - salt and black pepper

Directions:
1. Bake sweet potatoes via preferred method (oven or microwave). Place to the side and allow to cool.

2. Heat a large pot of water on the stove over high heat. Once the water is boiling add the Pastamore Harvest Orzo. Cook until al dente. Drain using a colander and return to the cooking pot over medium heat.

3. Slice the sweet potatoes in quarters vertically and then chop into 1/2" wide pieces.  Add to the orzo along with the extra virgin olive oil. Add the juice of 1/2 lemon and heat until warm.

4. Season to taste with salt and black pepper. Plate the pasta and top with lemon zest. Serve and enjoy!

Spicy Southwestern Penne and Ground Beef

Penne is always great to have around the house because it seems to pair well with whatever you might have. Penne is also excellent because its thickness gives the dish a nice bit and not the mushy texture you can get with thinner pastas. This recipe combines our Pastamore Gluten-free Southwestern Blend Penne and our Pastamore Spicy Tomato Dipping Oil with ground beef. The dish is finished with cotija cheese for a great look and flavor.

Ingredients:
1 12 oz package - Pastamore Gluten-free Southwestern Blend Penne
3/4 lb - ground beef, 85/15
2 Tbsp - Pastamore Spicy Tomato Dipping Oil
2 oz - cotija cheese, crumbled
1/2 - 13.5 oz can black beans
1/2 - medium onion
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Thinly slice onion and drain beans.

2. While the pan is heating, place a large frying pan on the stove over medium-high heat. Once hot lightly spray with cooking oil and add the sliced onions. Cook until translucent. Add the ground beef and cook until desired doneness has been reached. Add the black beans and heat until warm.

3. Add the Pastamore Gluten-free Southwestern Blend Penne to the water once boiling. Cook until al dente and drain using a colander. Rinse throughly with water and return to the pot over medium-low heat. Add the ground beef mixture to the pasta as well as the Pastamore Spicy Tomato Dipping Oil.

4. Season to taste with salt and black pepper and mix well. Remove from the heat and serve. Plate the pasta and top with the cotija cheese.

Citrus Kale Salad

Like a lot of people out there I'm at the point where I'm about over kale. It is tasty and nutritious, but all kale all the time can be pretty monotonous. After taking a kale sabbatical, I worked up this delicious recipe using produce that is coming into season. This recipe uses our Pastamore Meyer Lemon Oil to brighten up the kale and balance the rich goat cheese.

Ingredients:
1 bunch - green kale
2 - medium oranges
2 tsp - Pastamore Meyer Lemon Oil
1 oz - goat cheese crumbles
1/2 - medium red onion
1 tsp - vegetable oil
To taste - salt and black pepper

Directions:
1. Cut off the top and bottom of the oranges. Cut off the skin by cutting from top to bottom running along the flesh. Use a sharp knife to cut out the segments between the white interior.

2. Heat a large pot on the stove over medium/medium-high heat. Cut off top and bottom of onion and cut in half. Reserve one half and thinly slice the other. Add the vegetable oil and onions to the pot. Cook until translucent.

3. Rinse the kale and cut off the end of the stems. Roughly chop into bite-sized pieces. Add the kale to the pot and reduce the heat to medium. Cook until tender.

4. Remove from the heat. Add the goat cheese and Pastamore Meyer Lemon Oil. Mix well and season to taste with salt and black pepper.

Rosemary Chicken with Lemon Linguini

Lemon pepper chicken is a pretty common and tasty combo. This recipe adds rosemary to the mix to add a great depth of flavor and ties the recipe together. This recipe uses our Pastamore Rosemary  with Roasted Garlic Dipping Oil with our bright and lemony Pastamore Gluen-free Lemon Pepper Linguini. This is a quick dish that packs big flavor.

Ingredients:

1 12 oz package - Pastamore Gluten-free Lemon Pepper Linguini

1 lb - chicken breast

1 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil 

To taste - salt and black pepper

As needed - vegetable oil

Directions:

1. Heat a large pot of water on the stove over high heat. While the water is heating, place a large frying pan on the stove over medium-high heat. Chop the chicken breast into 1/2" x 1/2" pieces. Add enough vegetable oil to the pan to keep the chicken from sticking. Place the chicken into the pan. 

2. Once the water is boiling add the Pastamore Gluten-free Lemon Pepper Linguini. Cook until al dente. Drain using a colander and rinse thoroughly with water.

3. Season the chicken to taste with salt and black pepper once the temperature has reached 165ºF. Combine the pasta with the chicken in the large pan, add the Pastamore Rosemary with Roasted Garlic Dipping Oil, and season to taste with salt and black pepper.

4. Serve immediately and enjoy!

November 2014 Seasonal Recipe

Turkey Stuffed Golden Acorn Squash    Serves 4

Ingredients:

2 - golden acorn squash

3/4 lb - ground turkey

1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil

1/4 cup - dried cranberries

1/2 medium - onion

1 Tbsp - fresh sage, minced

As needed - Pastamore Fig Balsamic Vinegar

As needed - vegetable oil

To taste - salt and black pepper

Directions:

1. Preheat oven to 375ºF. Cut squash in half from top to bottom. Remove seeds using a spoon and lightly oil flesh with vegetable oil. Place the squash cut side down on a baking dish or pan and place into the oven. Cook for 30 minutes or until the squash is fork tender. Set to the side to cool.

2. Heat a large frying pan on the stove over medium-high heat. Add enough vegetable oil to the pan to keep the turkey from sticking. Dice the onion into 1/4" x 1/4" pieces. Add the onion to the pan and cook until translucent. Add the ground turkey. Cook until a minimum internal temperature of 165ºF is reached, and season to taste with salt and black pepper.

3. Add the Pastamore Roasted Garlic Grapeseed Oil and dried cranberries. Season to taste with salt and black pepper and heat until warm.

4. Scrape out the squash into the pan with the turkey and add the sage being sure to reserve the squash shell. Mix until all ingredients are evenly spread.

5. Place the squash mixture back into shells and plate. Garnish with a generous drizzle of  Pastamore Fig Balsamic Vinegar.

November 2014 Monthly Recipe Box Ships Free

November 2014 Monthly Recipe Box hits a home run!

Since we introduced our monthly recipe box in October, it so far, has proved to be quite a popular item.  Once a month you can get two featured products with a "seasonal" recipe included in the box.  It takes the brain work out of deciding how to use our products, in addition we have over 500 recipes on line. It's a great way to gift someone in your life or even yourself.

This months box  just so happens to be available for 4 days of free shipping.  Save the dates!

http://www.pastamore.com/
 
Hopefully you don't happen to miss this great offer, but if you do, consider doing gift cards this Holiday Season!

 

http://www.pastamore.com/