Mandarin Spinach & Pasta Salad with Teriyaki Dressing

Light and refreshing, this loaded pasta salad is packed with flavor. A friend shared this recipe that came from Crème de la Crumb blog. 

Mandarin Spinach & Pasta Salad with Teriyaka Dressing

Salad

8 ounces bowtie pasta

4 cups baby spinach, stemmed

1/2 cup craisins

1/3 cup pine nuts or cashews (I used pine nuts that I toasted in a counter top oven at 300° for 3 minutes)

1 (4 ounce) can mandarin oranges, drained (I used a larger can)

1/4 cup cilantro leaves

 

Dressing

1/3 cup teriyaki sauce (the thicker, the better)

1/3 cup rice wine vinegar

1/2 teaspoon garlic powder

1/2  teaspoon onion powder 

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon sugar

1/2 cup vegetable oil (canola or olive)

1.  Cook pasta as directed on package. Drain and rinse. Set aside until it has cooled.
2. As pasta cooks, add dressing ingredients to a quart jar and shake. 
3. Add cooled pasta to a mixing bowl, add about half of the dressing and mix to coat pasta.
4. Add remaining salad ingredients and the rest of the dressing and lightly toss.

 

 

Chicken & Grape Pasta Salad

Make ahead main dish salads are easy along with being cool and refreshing. Perfect for a springtime lunch, or a light supper. This one is full of interesting flavors and textures— tender bowtie pasta, chunks of chicken of chicken, sweet grapes, crisp and crunchy celery and almonds, all coated with a creamy poppy seed dressing.

Chicken & Grape Pasta Salad     About 8 main dish servings

8 to 10 ounces bow tie pasta (about 3 to 4 cups cooked pasta)

2 cups cooked and cooled, diced or shredded chicken breasts 

12 oz. red grapes halved (about 2 cups)

3/4 to 1 cup diced celery

1/2 cup sliced almonds, toasted (put in 350° oven for about 4 to 5 minutes)

1/2 cup sliced green onions 

 

Dressing:

1/2 cup plain Greek Yogurt

1/2 cup mayonnaise

3 tablespoons white wine vinegar or apple cider vinegar

3 to 4 tablespoons honey

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt, or to taste

1. Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.
2. In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, poppy seeds and salt.
   
3. Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, and green onions. 
   
4. Pour dressing over top and toss to evenly coat. Taste and adjust seasonings as needed. 
   
5. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.

Recipe without photos . . . Chicken & Grape Pasta Salad     About 8 main dish servings

8 to 10 ounces bow tie pasta (about 3 to 4 cups cooked pasta)

2 cups cooked and cooled, diced or shredded chicken breasts 

12 oz. red grapes halved (about 2 cups)

3/4 to 1 cup diced celery

1/2 cup sliced almonds, toasted (put in 350° oven for about 4 to 5 minutes)

1/2 cup sliced green onions 

 

Dressing:

1/2 cup plain Greek Yogurt

1/2 cup mayonnaise

3 tablespoons white wine vinegar or apple cider vinegar

3 to 4 tablespoons honey

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt, or to taste

1. Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.
2. In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, poppy seeds and salt.
3. Add drained pasta to a salad bowl along with chicken, grapes, celery, almonds, and green onions 
4. Pour dressing over top and toss to evenly coat. Taste and adjust seasonings as needed. 
5. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.

 

Spinach, Mushroom & Pasta Skillet

Inspired by a recipe at Eatwell 101 blog, this recipe fits the bill for a low-cholesterol (as recommended by my doctor) but tasty main dish. It is definitely on my “make again” list.

Spinach, Mushroom & Pasta Skillet   2 main dish servings

7 oz. farfalle (bow tie) pasta 

1 1/2 to 2 tablespoons olive oil  

8 oz. cremini mushroom, sliced

1/4+ cup red pepper, diced (optional)

2 cloves garlic, thinly sliced

8 oz fresh spinach

About 1/4 cup low-sodium broth 

1/2 teaspoon Italian seasoning  

1/4 teaspoon red pepper flakes (adjust to level of heat desired)

Coarse black pepper and Kosher salt, to taste

2 to 3 tablespoons Parmesan cheese, grated

1. Cook pasta in salted water until al dente, according to the package instructions. Drain and reserve a little pasta water to use to thicken the sauce near the end.
2. Heat olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned. Add red peppers during the last minute or so.
3. Add garlic and cook for about 30 seconds longer. 
   
4. Deglaze the pan with a bit of vegetable broth. Reduce the heat and cook for another 1 to 2 minutes. Remove mushrooms to a plate and set aside.
5. In the same skillet, add the spinach, Italian seasoning and red pepper flakes. Add additional broth if needed  and cook for 2 minutes until spinach is wilted. Adjust seasoning with salt and pepper.
6. Push spinach on the side in the skillet, add mushroom and drained pasta in the pan. Add a  little pasta liquid and allow to simmer slightly to form a glaze or a sheen on pasta and veggies.
   
   
   
7. Add Parmesan cheese and stir the ingredients to combine.

Recipe without photos . . .

Spinach, Mushroom & Pasta Skillet   2 main dish servings

About 7 oz. farfalle (bow tie) pasta 

1 1/2 to 2 tablespoons olive oil  

8 oz. cremini mushroom, sliced

1/4+ cup red pepper, diced (optional)

2 cloves garlic, thinly sliced

8 oz fresh spinach

About 1/4 cup low-sodium broth 

1/2 teaspoon Italian seasoning  

1/4 teaspoon red pepper flakes (adjust to level of heat desired)

Coarse black pepper and Kosher salt, to taste

2 to 3 tablespoons Parmesan cheese, grated

1. Cook pasta in salted water until al dente, according to the package instructions. Drain and reserve a little pasta water to use to thicken the sauce near the end.
2. Heat olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned. Add red peppers during the last minute or so.
3. Add garlic and cook for about 30 seconds longer. 
4. Deglaze the pan with a bit of vegetable broth. Reduce the heat and cook for another 1 to 2 minutes. Remove mushrooms to a plate and set aside.
5. In the same skillet, add the spinach, Italian seasoning and red pepper flakes. Add additional broth if needed  and cook for 2 minutes until spinach is wilted. Adjust seasoning with salt and pepper.
6. Push spinach on the side in the skillet, add mushroom and drained pasta in the pan. Add a  little pasta liquid and allow to simmer slightly to form a glaze or a sheen on pasta and veggies.
7. Add Parmesan cheese and stir the ingredients to combine.

Judy’s Picnic Pasta Salad

This was one of Judy Potter McMullen’s contributions to the July 2021 picnic in KC. It’s full of garden produce + a couple of types of cheese, and is topped with a light and flavorful dressing. This is one of those salads that gets better over time . . . so make ahead and allow the flavors to meld! A great side dish or add pepperoni or other sausage, ham etc. for a main dish salad. 

Judy’s Picnic Pasta Salad    Serves 10+

Pasta Salad

1 lb. dried pasta like rotini, fusilli, penne, or farfalle (bow tie)

1 cup sliced bell pepper (1 medium)

1 cup thinly sliced zucchini (1/2 medium)

1 cup halved cherry tomatoes

1/3 cup thinly sliced scallions/green onions (5 to 6)

1/4 cup sliced pepperoncini or banana peppers, optional

1 cup (4 ounces) halved mixed olives

1 cup (2 ounces) grated parmesan cheese or hard cheese

1 cup (6 ounces) fresh mozzarella balls, chopped

1/3 cup fresh parsley or basil, optional

Dressing

1/3 cup red wine vinegar, white wine vinegar or champagne vinegar

1/2 teaspoon fine sea salt, plus more to taste

1/2 teaspoon fresh ground black pepper

1/2 teaspoon dried oregano

2 to 3 tablespoons juice from pepperoncini jar, optional

1/2 cup extra-virgin olive oil

1. Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
2. While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
3. Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). 
4. Taste for seasoning and adjust with salt and pepper as needed. 
5. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.

 Judy found the recipe at inspiredtaste.net

Cheesy Sausage Penne -- a make ahead "hot dish"

I made this "hot dish" ahead so it was ready for tonight's dinner.  So handy to have dishes like this ready for busy days. 

Served our "hot dish" with Copycat Olive Garden Breadsticks & a green salad

Cheesy Sausage Penne    Serves 6 to 8

1/2 pound penne pasta

3/4 pounds ground sausage

1/2 medium to large onion, finely diced

1 garlic clove, minced 

1 tablespoons olive oil 

Pinch of crushed red pepper flakes

2 teaspoons Italian seasoning

1 (25 oz.) jar marinara sauce (click here for homemade version)

8 oz. shredded mozzarella cheese 

1/4 cup grated Parmesan 

Minced fresh parsley, for optional garnish 

1. Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
   
2. Brown the sausage in a skillet over medium heat; add onion after sausage loses pink color, adding olive oil if needed. Add garlic, the crushed red pepper and Italian seasoning and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
   
3. To assemble, add about 2 spoonsful of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. 
   
4. Cover and put in the fridge or freezer until ready to cook.
5. When ready to cook, preheat the oven to 350°F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving if desired. Or, this dish can also be cooked immediately after assembling in a preheated oven for 20 to 25 minutes at 350°F.

Recipe without photos . . .

Cheesy Sausage Penne    Serves 6 to 8

1/2 pound penne pasta

3/4 pounds ground sausage

1/2 medium to large onion, finely diced

1 garlic clove, minced 

1 tablespoons olive oil 

Pinch of crushed red pepper flakes

2 teaspoons Italian seasoning

1 (25 oz.) jar marinara sauce (click here for homemade version)

8 oz. shredded mozzarella cheese 

1/4 cup grated Parmesan 

Minced fresh parsley, for optional garnish 

1. Bring a large pot of salter water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
2. Brown the sausage in a skillet over medium heat; add onion after sausage loses pink color, adding olive oil if needed. Add garlic, the crushed red pepper and Italian seasoning and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
3. To assemble, add about 2 spoonsful of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. 
4. Cover and put in the fridge or freezer until ready to cook.
5. When ready to cook, preheat the oven to 350°F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving if desired. Or, this dish can also be cooked immediately after assembling in a preheated oven for 20 to 25 minutes at 350°F.

Spinach & Artichoke Stuffed Shells

A great dish for Meatless Monday! The flavors and creamy richness of spinach-artichoke dip is transformed into a healthier main dish. Instead of cream cheese, pureed white beans are used the bind the filling used to stuff jumbo pasta shells. It’s a hearty vegetarian dinner or leave off the mozzarella cheese if you want to create a vegan dish.

I divided the shells into 2 smaller-slzed dishes; we ate one and froze the other.

Spinach & Artichoke Stuffed Shells    5 to 6 servings allowing 2 shells per person for dinner or 1 per lunch

12 uncooked jumbo shells, about 3 5/8 ounces 

1/2 (15 oz.) can cannellini beans, drained with 1 tablespoon of liquid reserved

1 tablespoon+ olive oil

3 large garlic cloves, minced

6 oz. fresh baby spinach

3 to 4 crimini mushrooms, sliced

1 (14 oz.) can artichoke hearts without oil, drained & chopped

2 oz. pimentos

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon dried Italian seasoning, divided

3 oz. mozzarella cheese shredded & divided

1 1/2 to 2 cups marinara/spaghetti sauce

1. Preheat oven to 375°F. Cook pasta according to package directions in boiling salt water. Drain and rinse with cold water. Set aside.
   
2. In a food processor, process half the can of beans + 1 tablespoon of reserved liquid until smooth. Add puréed beans and half of cheese to spinach mixture; stir well to combine. Set aside. Another option: Purée the entire can using an extra tablespoon of liquid and add the other half of the mixture to the marinara for a creamy sauce.
   
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring constantly, for 30 seconds. 
   
4. Add spinach; cook, tossing frequently, until spinach wilts, about 2 minutes. Add mushrooms and cook a couple of more minutes, adding additional olive oil if needed.
   
5. Stir in artichokes, pimentos, salt,  black pepper and 1/2 tablespoon of the Italian seasoning. Remove pan from heat.
   
6. Lightly coat an 11 x 7–inch baking dish (or two smaller ones) with nonstick spray. In bottom of dish, spread 1 1/2 cups marinara (and other half of bean purée if entire can was puréed) and the rest of the dried Italian seasoning if desired; mix together.
   
7. Stuff pasta shells, with spinach mixture (heaping 2 tablespoons each); add additional marinara sauce as needed.
   
8. Arrange in prepared baking dish and sprinkle with remaining cheese. 
9. Bake until cheese melts and filling is thoroughly heated, about 20 minutes. 

Recipe without photos . . .

Spinach & Artichoke Stuffed Shells   5 to 6 servings allowing 2 shells per person for dinner or 1 per lunch

12 uncooked jumbo shells, about 3 5/8 ounces 

1/2 (15 oz.) can cannellini beans, drained with 1 tablespoon of liquid reserved

1 tablespoon+ olive oil

3 large garlic cloves, minced

6 oz. fresh baby spinach

3 to 4 crimini mushrooms, sliced

1 (14 oz.) can artichoke hearts without oil, drained & chopped

2 oz. pimentos

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon dried Italian seasoning, divided

3 oz. mozzarella cheese shredded & divided

1 1/2 cups marinara/spaghetti sauce

1. Preheat oven to 375°F. Cook pasta according to package directions in boiling salt water. Drain and rinse with cold water. Set aside.
2. In a food processor, process half the can of beans + 1 tablespoon of reserved liquid until smooth. Add puréed beans and half of cheese to spinach mixture; stir well to combine. Set aside. Another option: Purée the entire can using an extra tablespoon of liquid and add the other half of the mixture to the marinara for a creamy sauce.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring constantly, for 30 seconds. 
4. Add spinach; cook, tossing frequently, until spinach wilts, about 2 minutes. Add mushrooms and cook a couple of more minutes, adding additional olive oil if needed.
5. Stir in artichokes, pimentos, salt,  black pepper and 1/2 tablespoon of the Italian seasoning. Remove pan from heat.
6. Lightly coat an 11 x 7–inch baking dish (or two smaller ones) with nonstick spray. In bottom of dish, spread marinara (and other half of bean purée if entire can was puréed) and the rest of the dried Italian seasoning if desired; mix together.
7. Stuff pasta shells, with spinach mixture (heaping 2 tablespoons each); add additional marinara sauce as needed. 
8. Arrange in prepared baking dish and sprinkle with remaining cheese. 
9. Bake until cheese melts and filling is thoroughly heated, about 20 minutes. 

 

Creamy Broccoli Pasta Salad

Springlike weather prompted a dinner salad that allowed me to incorporate more fresh veggies into tonight's main dish and to utilize leftovers such as the cooked chicken used as the protein source in this recipe.

Obviously this is a versatile salad — add peppers, olives, cheese or use beans instead of chicken for a vegetarian entree. 

Note: double the sour cream, mayo and milk + Ranch dressing mix if you like lots of dressing or want dressing to drizzle over the plated salad. 

Creamy Broccoli & Chicken Pasta Salad      About 4 servings

3 ounces uncooked pasta (such as rotini, fusilli, etc. that will cook up to about 1 1/4 cups)

1/4 cup sour cream

1 tablespoon mayonnaise

1 tablespoon milk

2 teaspoons dry Ranch dressing mix

2 tablespoons grated Parmesan cheese

1 cloves garlic, minced

Kosher salt & pepper to taste

3/4 cup fresh broccoli florets, cut up into bite-size pieces

1/2 to 3/4 cup tomatoes – could be cherry or grape tomatoes cut in half, regular tomatoes or canned diced tomatoes, drained

1 medium carrot, shredded (about 1/2 cup)

4 or 5 green onions sliced 

About 1 cup cooked chicken, diced or shredded

1. Cook pasta al dente according to package directions. Drain and cool.
2. In a bowl, combine sour cream, mayonnaise, milk, Ranch dressing mix, Parmesan cheese and minced garlic; blend well. Taste and season with salt and pepper as needed. 
3. In a large bowl, combine broccoli tomatoes, carrots, onions and chicken.
4. Add cooked pasta and mix with veggies.
   
5. Add sour cream mixture; toss gently to mix thoroughly. Add more sour cream, mayo or milk if mixture seems taste. Taste and adjust seasoning as needed.
   
6. Serve immediately or refrigerate until serving time.
7. We served ours on a bed of fresh spinach and garnished with extra sliced green onions, cherry tomatoes and Parmesan cheese + added a few other veggies & an avocado on the side.

Recipe without photos . . .Creamy Broccoli & Chicken Pasta Salad      About 4 servings

3 ounces uncooked pasta (such as rotini, fusilli, etc. that will cook up to about 1 1/4 cups)

1/4 cup sour cream

1 tablespoon mayonnaise

1 tablespoon milk

2 teaspoons dry Ranch dressing mix

2 tablespoons grated Parmesan cheese

1 cloves garlic, minced

Kosher salt & pepper to taste

3/4 cup fresh broccoli florets, cut up into bite-size pieces

1/2 to 3/4 cup tomatoes – could be cherry or grape tomatoes cut in half, regular tomatoes or canned diced tomatoes, drained

1 medium carrot, shredded (about 1/2 cup)

4 or 5 green onions sliced 

About 1 cup cooked chicken, diced or shredded

1. Cook pasta al dente according to package directions. Drain and cool.
2. In a bowl, combine sour cream, mayonnaise, milk, Ranch dressing mix, Parmesan cheese and minced garlic; blend well. Taste and season with salt and pepper as needed. 
3. In a large bowl, combine broccoli tomatoes, carrots, onions and chicken.
4. Add cooked pasta and mix with veggies.
5. Add sour cream mixture; toss gently to mix thoroughly. Add more sour cream, mayo or milk if mixture seems taste. Taste and adjust seasoning as needed.
6. Serve immediately or refrigerate until serving time.
7. We served ours on a bed of fresh spinach and garnished with extra sliced green onions, cherry tomatoes and Parmesan cheese + added a few other veggies & an avocado on the side.

Pasta Salad Bar . . . another assemble-your-own bowl/plate idea

We've made grain bowls, rice bowls, party platters and Mexican Haystacks - all attempts to add a little fun to our meals during COVID-10. For our picnic at Wilson Lake this past weekend I decided to expand on those assemble-your-own plate/bowl ideas. This time I started with our basic Salsa Pasta Salad (for 2 not 50) using small shell pasta (it's what I had on hand) and about equal amounts of mayo and salsa that I flavored with Ranch dressing mix; to that I added chopped onions, celery and carrots.
Right before we heading out, I set out protein-rich ingredients—all things that were in our fridge. Barry assembled his bowl, I assembled mine; we packed them on ice along with oranges and the cookie of the day (old-fashioned ice box cookies) + containers of ice water.
The idea of customized bowls or plates can be adapted to any number of things . . . and in this case, we can use the basic pasta salad as a side with sandwiches or add any number of ingredients to it to make a protein-rich main dish that could be varied according to our preference for the day.

Our Pasta Bar started with a small version of Salsa Pasta Salad. We filled bowls with the pasta salad and each added our choice of proteins that we had on hand: Smoked Turkey, grated cheese, garbanzo beans, a hard-cooked egg + fresh chives for garnish.

 

Above: Photos of our Wilson Lake outing.
Below: Old Fashioned Ice Box Cookies -- a recipe I tested for an upcoming magazine article . . . these buttery, and versatile make-ahead cookies will be featured in a later post.

Chef Alli's Pressure Cooked Creamy Penne Pasta with Ground Beef

Mom always had a stove-top pressure cooker so early on I was aware of their potential and basic operation. In Home Ec. classes at Abilene High School we covered a pressure cooking unit and I often used one at home to quick cook less-tender cuts of meat, chicken dishes and even bread pudding. So, when the latest electric pressure cooker craze hit, it was a concept that I thought I understood. After some deliberation, (Will I really use this or will it end up on a basement shelf? Do I really need it at this stage of the game?) I bought an inexpensive store brand at Aldis. I've used it a few times but mostly it set on the basement shelves! Stovetop versions hiss as they cook, the electronic one did not — was that normal I wondered. My Kitchen Living model has lots of buttons to push and a particular sequence to follow — was I doing it correctly? It seems I had more questions than answers and that made me uneasy!
So when I heard about a special event—Cows, Cooks and Conversation at Hildebrand Farms Dairy—I signed us up to attend. The cooking part featured electric pressure cooker tips and recipes with  Chef Alli. Long story short—Barry and I gave a thumbs up to both of the recipes she prepared and I gained confidence + was inspired to begin experimenting. On the way back to Abilene from JC, we stopped and purchased needed supplies for both of Chef Alli's recipes + I've also made rice pudding since then.
Although Chef Alli recommends Cuisinart brand pressure cooker for its simplicity of use, I have finally figured out the bells and whistles on my brand . . . and discovered that electric models do not hiss!
Besides her own website (Chef Alli), she also recommended This Old Gal, Pressure Cooking Today, and Hip Pressure Cooking. I've been to all those sites and bookmarked recipes I want to try.

Below is the pasta recipe that we sampled in the class -- once the pressure cooker is pressurized (took about 20 minutes for our cooker), the "meal-in-one" cooks in just 5 minutes followed by quick release and then it's ready to eat. Also everything is done in just one pan so clean up is easy.
I used sour cream instead of cream and less than suggested; I also cut down on the amount of Parmesan. Other ideas: substitute sausage or ground turkey for ground beef and vary the type of pasta. Of course, peppers and mushrooms could be added or substitute Cheddar for the Parmesan for Cheeseburger Pasta; use salsa instead of marinara and give it a Mexican twist. The recipe is quite versatile and the ideas for change are endless.

By the way, the Hildebrand Farms Dairy tour was so educational and interesting. People of all ages were on the tour and everyone seemed to enjoy themselves. And, their milk is SO good!

Creamy Penned Pasta with Ground Beef

About 2 tablespoons olive oil

1 small yellow onion, diced
3 cloves garlic, crushed
1 lb. lean ground beef (we used 85% lean)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (I bumped it up to 1 tablespoon)
1/2 lb. mini penne pasta
24 oz. jar of marinara sauce (or homemade)
3 cups water (if broth is used, cut down on amount of salt added)
1 cup heavy whipping cream (I used about 1/2 cup of sour cream)
1 cup grated Parmesan cheese (I used less but more could also be added)
Fresh parsley for finishing if desired

1. Set electric pressure cooker (EPC) to sauté setting, add olive oil to pot. When oil is hot (wait for the sizzle), add onions, garlic and ground beef, crumbling beef with a potato masher, cook until beef is no longer pink. Drain fat from pot if needed. 
   
   
   
2. Season beef with salt, pepper, and Italian seasoning, stirring gently to combine.
   
3. Evenly pour shells over ground beef in EPC pot, then add the marinara sauce and water. DO NOT STIR! (Stirring could cause the mixture to begin thickening and if the contents are too thick, the pot may not pressurize.) 
   
4. Lock EPC lid into place (according to manufacture's directions) and choose High Pressure setting for 5 minutes. 
5. When timer sounds, perform a quick release to remove all pressure from EPC (manufacture's booklet will provide quick release instructions).
6. Carefully remove lid, then stir in cream (or sour cream) and Parmesan. (Dairy is added at this stage as  it curdles under pressure.) Note: the pasta and sauce will thicken as it sets.
   
   
   
   
7. Finish by sprinkling with fresh parsley if desired.

Recipe without photos . . .
Creamy Penned Pasta with Ground Beef
About 2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, crushed
1 lb. lean ground beef (we used 85% lean)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (I bumped it up to 1 tablespoon)
1/2 lb. mini penne pasta
24 oz. jar of marinara sauce (or homemade)
3 cups water (if broth is used, cut down on amount of salt added)
1 cup heavy whipping cream (I used about 1/2 cup of sour cream)
1 cup grated Parmesan cheese (I used less but more could also be added)
Fresh parsley for finishing if desired

1. Set electric pressure cooker (EPC) to sauté setting, add olive oil to pot. When oil is hot (wait for the sizzle), add onions, garlic and ground beef, crumbling beef with a potato masher, cook until beef is no longer pink. Drain fat from pot if needed. 
2. Season beef with salt, pepper, and Italian seasoning, stirring gently to combine.
3. Evenly pour shells over ground beef in EPC pot, then add the marinara sauce and water. DO NOT STIR! (Stirring could cause the mixture to begin thickening and if the contents are too thick, the pot may not pressurize.) 
4. Lock EPC lid into place (according to manufacture's directions) and choose High Pressure setting for 5 minutes. 
5. When timer sounds, perform a quick release to remove all pressure from EPC (manufacture's booklet will provide quick release instructions).
6. Carefully remove lid, then stir in cream (or sour cream) and Parmesan. (Dairy is added at this stage as  it curdles under pressure.) Note: the pasta and sauce will thicken as it sets.
7. Finish by sprinkling with fresh parsley if desired.

Springtime Asparagus and Pea Pasta

Quick and simple, this recipe offers a fresh taste of spring. So good, that Barry and I were both "oohing and ahhing"after our first taste!

It is a dish inspiredby Lidia Bastianich – my take of a recipe she prepared on Food Network. She used orecchiette, I used fusilli + I made a few other changes to streamline the recipe.  Spring peas would be wonderful but frozen are delicious, too.

Springtime Asparagus and Pea Pasta

1 lb. fusilli pasta

3 to 4 tablespoon extra-virgin olive oil + more for drizzling

1 large bunch medium-thick asparagus (about 1 lb.), trimmed & cut into 1” pieces

1 (10 oz.) box frozen peas, thawed

Kosher salt & coarse black pepper to taste

1 bunch green onions (also called scallions or spring onions), white & green parts, chopped (about 1 cup) 

1 cup grated Parmesan cheese

1. Bring a large pot of salted water to boil for the pasta. Add pasta and cook until almost (but not completely) al dente. Drain but save pasta water.
2. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the asparagus, and toss to coat it in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes. Cover with a lid.
   
3. Uncover the asparagus and add the peas; season with salt and pepper. Toss to combine, and cook about 2 to 3 minutes.
4. Add the scallions and stir; add about a dipper (about ¼ cup+) of pasta water. Bring to a boil, and cook until most of pasta water is absorbed.
5. Add cooked fusilli to the vegetables and toss.
   
6. Drizzle with a little olive oil and toss to coat the pasta. Add a little pasta water is mixture seems dry.
7. Remove the skillet from the heat, sprinkle with the grated cheese, toss, and serve.
   

Recipe without photos . . .

Springtime Asparagus and Pea Pasta

1 lb. fusilli pasta

3 to 4 tablespoon extra-virgin olive oil + more for drizzling

1 large bunch medium-thick asparagus (about 1 lb.), trimmed & cut into 1” pieces

1 (10 oz.) box frozen peas, thawed

Kosher salt & coarse black pepper to taste

1 bunch green onions (also called scallions or spring onions) , white & green parts, chopped (about 1 cup)

1 cup grated Parmesan cheese

1. Bring a large pot of salted water to boil for the pasta. Add pasta and cook until almost (but not completely) al dente. Drain but save pasta water.
2. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the asparagus, and toss to coat it in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes. Cover with a lid.
3. Uncover the asparagus and add the peas; season with salt and pepper. Toss to combine, and cook about 2 to 3 minutes.
4. Add the scallions and stir; add about a dipper (about ¼ cup+) of pasta water. Bring to a boil, and cook until most of pasta water is absorbed.
5. Add cooked fusilli to the vegetables and toss.
6. Drizzle with a little olive oil and toss to coat the pasta. Add a little pasta water is mixture seems dry.
7. Remove the skillet from the heat, sprinkle with the grated cheese, toss, and serve