Garlic Pasta

Just bagged up some garlic rigatoni and garlic pasta shells for the Pumpkin Festival this weekend.

If you have never had my garlic pasta, I make it with my own fresh garlic so it is nice and garlicky.   

Pasta with Mustard Greens

Pasta with Mustard Greens

Ingredients:

2 (8 oz. bags) kale rigatoni

8- 10 mustard green leaves (chopped)

2 scallions (chopped)

4- 5 garlic scapes (chopped)

1 lb. ground pork sausage

1/2 cup milk

4 tablespoons butter

1/2 cup parmesan cheese

Cooking Instructions:

Cook pasta according to package directions, and set aside.  Brown ground pork sausage with 2 tablespoons butter in a large pan until no longer pink.  Add scallions, garlic scapes, milk and remaining (2 tablespoons) butter; cook for approx 5- 10 minutes longer.  Then add cooked pasta, parmesan cheese, and mustard greens, cook for few more minutes, until the the mustard greens just begin to wilt.  Serve warm, and if desired you can top with parmesan cheese on top. 

Note: You could also use heavy cream in this recipe instead of the milk.  I just used the milk because when I made this I did not have any heavy cream.  If you are going to use the heavy cream I would add 1 cup in place of 1/2 cup milk.

Recipe- Goat Cheese Pasta with Micro Greens

Goat Cheese Pasta with Micro Greens

 

 Ingredients:

1 (8 oz.) package kale rigatoni

1 (8 oz.) package rosemary garlic rigatoni

1 lb. smoked kielbasa (sliced)

1/4 cup goat milk cheese

2 tablespoons parmesan cheese

1 container brown mustard micro greens (approx. 1 cup)

1 container sunflower micro greens (approx. 1 cup)

4 medium cloves garlic (minced)

8 medium turnips (sliced) and about 1 cup turnip greens (chopped)

2 tablespoons butter

Directions:

Cook pasta according to package directions. Strain and add goat milk cheese and parmesan cheese, set aside.  To a large frying pan add butter, kielbasa and turnip roots.  Cook over medium heat until turnips are slightly browned and softened, and kielbasa is slightly browned.  Then add garlic and turnip greens, cook until greens start to wilt, then add micro greens and cook until just wilted (will not take very long).  Remove from heat, add pasta, combine and serve.

Note:  If you do not have any turnip greens or micro greens you and change things up by adding any type of greens that you like, maybe some arugula or kale.  You can also use any type of rigatoni pasta you like, but I would suggest a thicker type of pasta for this recipe, which is why I used the rigatoni.

Fall Spiced Rigatoni with Pumpkin Sauce

I have a new pasta available called Fall Spiced Rigatoni Pasta.  Today I turned some pumpkin puree into a nice sauce for my Fall Spiced Rigatoni.  Here is the recipe:

Fall Spiced Rigatoni with Pumpkin Sauce

Ingredients:
1 (8oz.) package Fall Spiced Rigatoni Pasta (cooked according to package directions)
1 lb. pork sausage
2 tbls. butter (divided)
1 small pie pumpkin
1 1/2 pint container heavy whipping cream
About 8-10 large kale leaves (torn into pieces)
1/4 cup freshly grated Parmesan cheese

Directions:
Cut pumpkin in half, scrape out insides and seeds.  Place in a casserole with about 1/2 inch of water on the bottom.  Place a little bit of butter in to each pumpkin half, altogether equaling about 1 tablespoon.  Bake at 350 degrees for approximately 45 minutes or until inside is soft.  Once pumpkin is cooled remove puree and set aside.  In a large deep saucepan over medium heat brown sausage in 1 tablespoon butter.  Once sausage is browned add heavy whipping cream and pumpkin puree.  Over medium heat cook for about 5 minutes, then add kale and cooked rigatoni pasta, cook for approximately 5 minutes longer, remove from heat, sprinkle with Parmesan cheese and serve.


There is no sugar in this recipe (I try to stay away from sugar myself), but if you would like it to be sweet, I do not see why you couldn't add some brown sugar to this dish.  Also another thing I plan to try is to add some chopped nuts to the recipe.

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For more pasta recipes do not forget to visit our Pasta Page.

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