jamie oliver spinach & mascarpone & parmesan pasta

jamie oliver makes me think of adorable British men, London, and pasta. more specifically this pasta- tagliatelle with spinach, mascarpone and parmesan. Ooooh so good. right now, ry is not eating as much dairy so when i make this dish, its mainly just for me. mmmmmm.

make it and tuck in! happy friday to you!

Tagliatelle with spinach, mascarpone & Parmesan

This is a dead simple dish and the mascarpone and cooking water make a fantastic sauce. Nutritional Information (amount per serving) Calories 826kcal Carbs 81.4g Sugar 7.6 g Fat 43.1g Saturates 25.5g Protein 25.3g

Serves 4

Ingredients 455 g tagliatelle or spaghetti olive oil 2 teaspoons butter 2 cloves garlic, peeled and sliced ½ nutmeg, freshly grated 400 g fresh spinach, washed thoroughly and finely sliced sea salt freshly ground black pepper 120 ml double cream 150 g mascarpone cheese 2 handfuls Parmesan cheese, freshly grated

Method Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions. Meanwhile get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic and nutmeg. When the butter melts, add the spinach. After 5 minutes it will have wilted down and will be nice and dark. A lot of the liquid will have cooked away and you'll have wonderful intensely flavoured spinach. At this point season with salt and pepper until it tastes good, then add the cream, mascarpone and a little ladle of cooking water from the pasta. Let this come to a simmer and then season again. Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce. Add the Parmesan and toss everything together. Loosen to a nice silky consistency with some of the reserved cooking water, so it doesn't become too claggy. Check once more for seasoning and serve straight away.

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spaghetti & turkey meatballs

oh ina garten- how i wish we were friends! this spicy turkey meatballs & spaghetti dish was a big hit at our house. i left out the prosciutto and the Italian pork sausage (im sure it would have been even better with them included) and it still tasted amazing. there was still plenty of meatballs leftover to freeze for another time- win!


Spicy Turkey Meatballs and Spaghetti

Prep Time:25 min
Inactive Prep Time:5 min
Cook Time:40 min


Level:
Easy
Serves:
8 servings

Ingredients
3 cups (1-inch diced) bread cubes from a round rustic bread, crusts removed
2/3 cup whole milk
2 pounds ground turkey (85-percent to 92-percent lean)
1/2 pound sweet Italian pork sausage, casings removed
4 ounces thinly sliced prosciutto, finely chopped
1 cup freshly grated aged Asiago cheese
1/2 cup minced fresh parsley
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
3 tablespoons good olive oil, plus extra for brushing the meatballs
2 extra-large eggs, lightly beaten
3 (24-ounce) jars good marinara sauce, such as Rao's
2 pounds dried spaghetti, such as De Cecco
Freshly grated Parmesan (or Asiago) cheese, for serving
Directions
Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.

Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.

In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine.

With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked.

Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer.

Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.

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linguine with shrimp & lemon oil

for the last night little sister was in town i decided to make a lemony shrimp pasta.

seriously so delish & easy

keeping frozen shrimp in the freezer makes this a quick dish i can make during a busy weekday 

Linguine with Shrimp and Lemon Oil

Recipe courtesy Giada De Laurentiis

Prep Time:10 min
Inactive Prep Time: -- 
Cook Time:15 min

Level: Easy

Serves: 4 to 6 servings

Ingredients

For the lemon oil:

1/2 cup extra-virgin olive oil

1 lemon, zested

For the pasta:

1 pound linguine pasta

2 tablespoons olive oil

2 shallots, diced

2 garlic cloves, minced

16 ounces frozen shrimp

1/4 cup lemon juice (about 2 lemons)

1 lemon, zested

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 ounces arugula (about 3 packed cups)

1/4 cup chopped fresh flat-leaf parsley

Directions

For the lemon oil:

Combine the olive oil and the lemon zest in a small bowl and reserve.

For the 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, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

* Shellfish Warning

Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.