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One Dish Pasta with Roasted Red Peppers, Sun-Dried Tomato and Brie

Pasta with Roasted Red Peppers, Sun-Dried Tomatoes, & Brie

Searching for a pasta dish to use up the rest of my roasted peppers…I came across this one which turned out to be a one pot dinner! Eureka. I hate dishes…LOL. The original concept for the one pot pasta came from Martha Stewart. The recipe I adapted was from www.thekitchn.com With supervision this would be a good recipe for young cooks!

As always, my changes or substitutions are in red.

Serves 2 as large entree, or 4 as first course

12 ounces linguine, broken in half

1 cup packed basil leaves I used arugula…
1 cup coarsely chopped roasted red peppers buy a jar if you are in a hurry
1/2 cup sliced oil-packed sun-dried tomatoes mine turned out to be a jar of sun-dried tomato pesto
3-4 large garlic cloves, pressed
4 1/2 cups water or less

1 small can of green peas
2 tablespoons oil from the jar of sun-dried tomatoes (or regular olive oil)
1 tablespoon kosher salt, plus more to taste
Pinch red pepper flakes
Freshly ground black pepper, to taste
8 ounces brie cheese, rind removed and torn into pieces I substituted cubes of feta
Grated Parmesan, for serving
Good quality olive oil, for serving

  • Combine linguine, basil, roasted peppers, sun-dried tomatoes, and garlic in a 3-quart straight-sided skillet. Add the water, olive oil, salt, red pepper flakes, and a generous amount of black pepper and bring to a full rolling boil over high heat. Using tongs, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9 to 10 minutes. Remove the skillet from the heat. (If there is still a little bit of cooking water pour some, but not all, into a separate bowl.)
    Add the brie and toss with tongs until creamy and melted. Season with additional salt and pepper, to taste. The sauce will naturally thicken up after a couple of minutes. Serve with grated Parmesan and a swirl of good olive oil. (If the pasta does seem to need liquid, add back a few splashes of reserved cooking liquid.)

NOTE: You can use almost any vegetables you like…

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Tomato Ravioli

Costco Dilemma again…what to do with those double sized packages of stuffed ravioli? KISS to the forefront!!!

Tomato Ravioli       http://www.myrecipes.com

Ingredients:

1 package of stuffed ravioli from Costco (mine was spinach and chicken)

1 pound of cherry tomatoes

2 shallots cut into wedges (or use green onions)

cooking spray

3 Tablespoons of extra virgin olive oil, divided

2 Tablespoons of Balsamic vinegar

Parmesan cheese

Chopped fresh basil.

Preheat oven to 425 degrees F

Cut tomatoes in half and spread on a cookie sheet sprayed with a little cooking spray, sprinkling with 1 Tablespoon of olive oil. Toss. Bake at 425 degrees for 25 to 30 minutes. Watch em!!

Add 2 Tablespoons more oil, vinegar, salt and pepper to the tomatoes and stir. Continue baking 5 to 10 minutes.

Cook ravioli according to the package directions. Drain well. Toss with the roasted tomatoes, Parmesan cheese and chopped fresh basil. Serve.

NB…you can dress this dish up a notch by cooking  8 to 10 raw shrimp, slicing them in half horizontally and rimming the platter of raviolis…