Pasta
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Easy and Amazing Creamy Tuscan Salmon Pasta
Easy Creamy Tuscan Salmon: Prepared with fresh pan-seared salmon in a Tuscan cream sauce made with butter, cherry or sun-dried tomatoes, garlic, pepper flakes, thyme, oregano, basil, a splash of white wine to deglaze, half and half, freshly grated parmesan, salt, and pepper. Believe it or not, this recipe takes less than 30 minutes from start to finish!
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Amazing Linguine With Shrimp Scampi
Keep in mind that half a dish’s ability to WOW is about the quality of your ingredients. To that end, I suggest you always use the highest quality, freshest, and most organic ingredients you can find.For this recipe, I use all fresh vegetables, double zero Italian pasta (no preservatives or sugar – just wheat and water), and fresh shrimp. Whole Foods has all these things – including the pasta and a choice of fresh shrimp.The organic…
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Easy, Delicious Tagliatelle With Zucchini
Tagliatelle Alle Zucchine. This versatile Tuscan dish is wonderfully satisfying and easy to create. Other vegetables, such as summer squash, broccoli florets, artichoke hearts, or eggplant, can be added or substituted.
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Gilly’s Beautiful Bodacious Bolognese Sauce
As with many of my recipes, I start by reading classic recipes and the recipes of my favorite chefs. I am often fascinated with a dish’s history – how and why it came to be. Then I built my recipe, and I couldn’t be more pleased with the flavors I coaxed out with this one. It is closer to the classic Italian recipes, and I did not add water or stock because why dilute these rich…
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Simple & Spectacular Spaghetti All’aglio E Olio
One of my favorite books is The Best Advice I Ever Got by Katie Couric. A chapter I especially love is one written by the famous chef Mario Batali. He describes this beautiful and straightforward pasta recipe and its relationship to life. Pasta, olive oil, garlic, red pepper, and fresh parsley; I have interpreted his comments to create my own recipe here. Please enjoy! Excerpt From: Katie Couric’s Book, The Best Advice I Ever Got. Mario Batali, Celebrity Chef…
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Easy and Fantastic, Tomato, Basil, Garlic Pomodoro Pasta
This is my go-to favorite pasta dish. I love the way the garlic and basil make my kitchen smell. I often make it with a simple side salad, such as arugula with parmesan and a lemon vinaigrette (my recipe is on this website). A brief history of Pasta al Pomodoro – pasta with tomato sauce – is the most classic of all Italian first courses and is part of the national identity of Italian cuisine. The…
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Irresistible Chicken and Mushroom Alfredo
When I think of comfort food, I think of this dish. It’s creamy and hearty with delicious ingredients. This is a lower-calorie variation of Emeril Lagasse’s Mushroom Orecchiette. He uses cream and no chicken; I’ve made a few other alterations.
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Lighter Authentic Creamy Fettuccine Alfredo.
Rich, creamy, and less fattening. This authentic recipe is prepared with half and half instead of heavy cream. Guaranteed to be just as rich and creamy with plenty of garlic and parmesan! The dish originated when Alfredo di Lelio, an Italian restaurateur, created Fettuccine Alfredo in 1908. His wife had given birth to their first son that year, and she did not have an appetite. He created this noodles, cheese, and butter dish to encourage her…
