Tag Archives: thyme

Spaghettini with Roasted Beet and Poppy Seed + a CONTEST!

4 Feb

 

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Disclosure: Italpasta provided me with a gift card to purchase the ingredients for this recipe.

I love pasta and I could eat it every day of the week if I had to. I’m serious. There are so many pasta shapes and so many ways to eat it that I’m sure I wouldn’t run out of options.

I was excited when Italpasta asked me to try a vegetarian recipe for pasta lovers, perfect for Valentine’s Day, featuring Italpasta Total Pasta Spaghettini. It’s a white pasta with the goodness of 10 grams of fibre packed into each serving, a great option for hubby and I because as much as we enjoy whole wheat and other “healthy” pastas, sometimes we just want (at least what looks like) the regular stuff!

This recipe features butter, spaghettini, beets and goat cheese and they all combine together to form a simple and tasty dish with a beautiful, vibrant beet red finish, perfect for Valentine’s Day or if you’re having guests over and want to impress them. At first I wasn’t sure about adding poppy seeds to the dish but they ended up adding a nice crunch. The texture of the spaghettini was perfect, I never would have known that I was eating a high fibre pasta. We’re adding this dish to our pasta rotation, that’s how much we both liked it! #win

I’ve added some of my own notes in the recipe below. If you make it and have any tips to share, please leave a comment below this post. Happy cooking!

P.S. Don’t forget to scroll down and enter my delicious Valentine’s Day contest to win an Italpasta “For Pasta Lovers” prize pack.

Italpasta’s Spaghettini with Roasted Beet and Poppy Seed

Link: http://www.italpasta.com/recipes-spaghettini-with-roasted-beet.php

Serves 2

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Ingredients:

½ pound      Italpasta Total Pasta Spaghettini         225 g

2                     small roasted red beets, peeled and cut into wedges (Sandy’s notes: You can save time by roasting the beets a few days before making this recipe).

2 tbsps          unsalted butter            30mL

1 tbsp             Italpasta Extra Virgin Olive Oil 15mL

1                      small shallot, minced  (Sandy’s notes: I used half of a small onion)

1 tbsp             poppy seeds   15mL

2                      sprigs fresh thyme, leaves finely chopped

salt and pepper

¼ cup              crumbled soft ripened goats cheese, for serving      60mL

(Sandy’s notes: I quickly roasted the beets by peeling them and cutting them into cubes. Then I tossed them in a little olive oil, sea salt and pepper and I spread them out on a baking sheet covered with a sheet of parchment paper. I roasted them at 425 F for 30 minutes. You may need longer depending on the size of the beets. While you have your beets in the oven, consider making some roasted potatoes or another dish to save on energy.)

Cook pasta in boiling salted water until al dente or to your taste. Drain and reserve ½ cup pasta water.

In a non-stick skillet over medium heat, brown the butter. Reduce the heat slightly, add extra-virgin olive oil, and stir to combine. Add minced shallot, and cook for 2 minutes, until softened, stir in poppy seeds. Toast the seeds for 1-2 minutes.

To the shallots and poppy seeds, add the chopped beets and thyme, stir for 1-2 minutes. Add ½ cup of pasta water to the skillet. Simmer the sauce over medium heat for 2 minutes. (Sandy’s notes: At this point, I added a ½ teaspoon of chili flakes to add a little spice to the dish).

(Sandy’s notes: This next step is key…stir quickly and constantly to cover all of your pasta with that beautiful red sauce otherwise it will be unevenly coloured.)

Transfer pasta to the skillet and cook for 1 minute until combined, stirring constantly. Taste and adjust salt and pepper seasoning. Serve in warm pasta bowls and top with crumbled goat’s cheese.

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If you loved the look of this pasta, Italpasta has a second Valentine’s Day inspired pasta recipe – Red Wine Spaghetti: http://www.italpasta.com/recipes-red-wine-spaghetti.php

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If you’re looking for more ways to impress your loved one on Valentine’s Day, visit Italpasta’s special Pinterest board with tips on how to set the perfect table, host Valentine’s Day on a budget and of course, cook up some awesome pasta recipes here: http://www.pinterest.com/forpastalovers/valentine-s-is-for-pasta-lovers/

Get more tips and recipes from Italpasta here:

Twitter: https://twitter.com/ForPastaLovers

Facebook: https://www.facebook.com/ItalpastaLimited

Instagram: http://www.instagram.com/forpastalovers

Pinterest: http://www.pinterest.com/forpastalovers/

YouTube: https://www.youtube.com/user/ForPastaLovers

CONTEST – Enter to Win a Valentine’s Day Italpasta “For Pasta Lovers” prize pack!

Enter to win a prize pack valued at over $50. It will include:

  • A supply of Italpasta Tradizionale Pasta
  • Apron
  • Cheese Grater

To enter:

1) Follow me on Twitter @savvari or www.twitter.com/savvari

2) Follow Italpasta on Twitter at @forpastalovers or www.twitter.com/forpastalovers

3) Retweet my contest tweet OR tweet this message:

I want to win a #ValentinesDay prize pack from @savvari and Italpasta @forpastalovers http://bit.ly/1vszYbL #forpastalovers

Get a second chance to win by leaving a comment below this post. Tell me what your favourite pasta shape is and what your favourite way to prepare it is – macaroni with cheese? Linguine with alfredo sauce? If you have a great recipe, let me know! If you don’t use Twitter, this would be your method of entry.

You can enter on both Twitter and on the blog post once per day each until the end of the contest. Contest runs until Sunday February 15 at 5 pm EST, so get your entries in!

Additional info:

  • There is one (1) Italpasta prize pack to be won.
  • The winner will be announced by Monday February 15 at 5 pm EST.
  • The contest is open only to residents of Canada.
  • Prize will be shipped directly to the winner. A Canadian shipping address must be provided.
  • Total value of the prize is $50

 

 

Margherita Penne

27 Nov

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I love the Milk Calendar. I’ve been kind of obsessed with it since I was younger and I would read all of the recipes over and over again and ask my mom which ones we could try. Since we were vegetarian, there were only a few recipes we could try, so it was pretty easy to pick them out!

I was excited to get a copy of the 2015 Milk Calendar this year, even more so because I once again had the opportunity to try one of the recipes, with ingredients generously provided by the Dairy Farmers of Canada. The test recipe this time was Margherita Penne and I knew I would enjoy this dish as soon as I saw the ingredients list. Tomatoes, bocconcini, basil…..yum!

Margherita Penne

Link to the original recipe from the 2015 Milk Calendar recipe site (please note that I have not changed the original recipe, I’ve just included my own notes below) – http://www.dairygoodness.ca/recipes/margherita-penne

Course – Main Dishes

Prep. Time – 10 mins

Cooking Time – 13 mins

Yields – 4 to 6 Servings

This yummy pasta is based on the classic pizza margherita, which is topped with tomato sauce, cheese and fresh basil – sometimes the simplest things taste the best.

Sandy’s notes:

-The recipe calls for 1 1/2 tsp of dried thyme but I’m not a huge fan of thyme in pasta dishes so I only added a 1/2 tsp. It was more than enough to flavor the dish nicely in my opinion. I think 1 tsp of dried oregano would be a great substitute as well.

-If you want to be able to see the bocconcini in the dish then add it in seconds before serving it, otherwise it will melt into the pasta.

-While I enjoyed this pasta hot, I enjoyed it even more after I reheated it the next day. I just needed to add a few tablespoons of water to get the sauce going again.

-See additional tips from the Dairy Farmers of Canada below the recipe.

Ingredients:

12       oz  (375 g) penne pasta

2          tbsp  (30 mL) butter

4          cloves garlic, minced

1 1/2  tsp       (7 mL) dried thyme

1/2     tsp       (2 mL) salt

1/4     tsp       (1 mL) hot pepper flakes

2          tbsp    (30 mL) all-purpose flour

2 1/2  cups    (625 mL) Milk

2          cups    (500 mL) cherry tomatoes, cut in half

1/2     cup      (125 mL) grated Canadian Parmesan

12       1-inch (2.5 cm) mini Canadian Bocconcini

1/2     cup      (125 mL) fresh basil leaves, thinly sliced

Canadian Parmesan, for serving

Preparation:

In a large pot of boiling salted water, cook pasta for about 11 min or until al dente, or according to package directions.

Meanwhile, in a large pot, melt butter over medium heat. Add garlic, thyme, salt and hot pepper flakes. Cook 1 min. Sprinkle with flour; cook, whisking for 1 min. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 3 to 5 min or until smooth and thickened. Stir in tomatoes and Parmesan.

Drain pasta and return to pot. Pour in sauce; toss, stirring 1 to 2 min over medium heat to coat pasta. Stir in Bocconcini, basil and salt to taste, if needed. Serve with grated Parmesan.

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Tips from the Dairy Farmers of Canada:

-Bocconcini come in different sizes, so if you need to cut the balls, the pieces should be about ¾-inch (2 cm) in size.

-Try cubes of Mozzarella instead of Bocconcini.

-Add some of your favourite pizza toppings to the sauce, such as pepperoni, olives or sun-dried tomatoes. Or use your favourite short pasta in place of penne.

To check out the rest of the recipes from the 2015 Milk Calendar, please visit – http://www.dairygoodness.ca/milk/my-milk-calendar/recipes/year/2015

 

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