Easy cheesy pasta dishes are always welcome here. This orzo has garlic + spinach + Parmesan and a pinch of red pepper flakes if, like me, you can’t resist adding some kick. Serve with some browned chicken sausage or meatballs (or even stir them in!) for extra protein. This go-to mixed green salad would be perfect on the side.
Orzo with Spinach and Parmesan
INGREDIENTS
16 oz. (1 lb.) orzo pasta 1 Tbsp. butter 1 Tbsp. olive oil 2 cloves garlic, minced 1 Tbsp. all-purpose flour 1 cup of milk (I used whole milk) 1 1/2 packed cups baby spinach (I used the same amount of frozen chopped spinach, measured before being thawed) 1 cup freshly grated Parmesan cheese + extra for serving salt and freshly ground black pepper, to taste pinch crushed red pepper flakes, to taste (optional)
DIRECTIONS
Cook orzo according to directions on the box. Before draining, reserve some of the pasta water to add at the end, then drain and set aside.
In a large pot over medium high heat, cook garlic in butter and olive oil until fragrant, about 1 minute.
Sprinkle flour into the pot then gently whisk in the milk. Let mixture thicken, about 1-2 minutes then add in the spinach and Parmesan cheese.
Add the orzo pasta to the pot, stir to coat and incorporate. Add some of the reserved pasta water, if needed, to thin the sauce and make it more creamy. Season with salt and pepper, and crushed red pepper flakes, to taste.
Serve hot and top with extra Parmesan cheese, if desired.
I made my kids boxed mac and cheese last night (while Dustin and I had bahn mi and vermicelli bowls from a Vietnamese food truck visiting the neighborhood) so I’m not one to judge. The fact that my kids (and husband!) like the boxed variety of mac and cheese sooo much made me want to try my own stovetop version. Homemade is more work, and more money, but it does taste great. There’s A LOT of cheese going into this dish. (I recommend you take the time to shred it yourself. If you buy it pre-shredded it doesn’t melt as smoothly.) So this isn’t healthy or low-calorie by any means. But it’s comfort in a dish.
Stovetop Mac and Cheese
INGREDIENTS
2 Tbsp. butter 2 Tbsp. flour 2 cups water 4 cups milk 1 lb. uncooked pasta (I used macaroni) ~1 tsp. kosher salt 1/2 tsp. garlic powder 1/4 tsp. ground mustard freshly ground black pepper, to taste 4 cups (16 oz.) freshly-shredded sharp cheddar cheese (I used a combo of Beecher’s original and sharp Cheddar) 1/2 cup freshly-shredded Parmesan cheese
DIRECTIONS
Melt butter in a large stockpot over medium-high heat. Add flour, and stir until combined. Cook for 1 minute, stirring occasionally. Then pour in 1 cup of the water, and stir (or whisk) until the mixture is completely smooth and begins to thicken. Gradually pour in the remaining water and milk, stirring until evenly combined.
Stir in the pasta, salt, garlic powder, and mustard until combined. Then continue cooking, stirring occasionally, until the mixture just reaches a simmer. Reduce heat to medium-low to maintain the low simmer. Continue cooking, stirring occasionally, for about 9-10 minutes, or until the pasta is al dente.
Remove from heat, and stir in the cheeses until melted. Taste, and season with additional salt and black pepper as needed.
I have another restaurant-inspired recipe to share with you today. It’s been a while since we lived somewhere with a Noodles and Company. When we left Chicago six years ago we moved to Colorado Springs for two years. Clara was a toddler and that’s where Gwen was born just before we left. When I was pregnant with Gwen and not able to cook, let alone eat much of anything, Dustin and Clara would go out for dinner together while I stayed home on the couch watching endless episodes of British television (Poldark, Downtown Abbey, and The Paradise which I LOVED!). Dustin is a pasta lover and so they often ended up at Noodles and Co. and this dish, pesto cavatappi, became their go-to order. I figured it couldn’t be too hard to make at home and this recipe is spot on!
Cavatappi is a fancy curly noodle that can be hard to find. No fear though, this recipe will work great with a pound of pretty much any other pasta- rigatoni, farfalle, or penne would be good substitutions. We usually buy our pesto at Costco (they have large jars, I freeze what’s leftover and thaw as needed). If you have lots of fresh basil on hand you can even make your own. The noodles get tossed with sautéed mushrooms and tomatoes (we don’t love mushy tomatoes so we wait and add them at the end), garlic, pesto, a bit of broth and cream, and lots of Parmesan cheese. It’s pretty and so delicious!
Pesto Cavatappi
INGREDIENTS
1 lb. Cavatappi (or another similar pasta) 1 cup basil pesto (We love Costco’s pesto) 1 Tbsp. olive oil 1-2 cups cherry or grape tomatoes, halved 8 oz. cremini mushrooms, sliced 2 large cloves garlic, minced 1/2 cup chicken or vegetable broth 1/4 cup heavy cream salt and freshly ground black pepper 1/2 cup freshly grated parmesan + extra for serving fresh basil, for serving (optional)
DIRECTIONS
Bring a large pot of water to a boil. Add a generous pinch of salt, followed by the pasta. Cook just until al dente, according to package directions, then drain the pasta and set aside.
While the pasta cooks, make the sauce. Warm olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the sliced tomatoes (we wait and add our tomatoes at the end) and mushrooms. Cook for 2-3 minutes, until the tomatoes are softened and the mushrooms begin to release liquid. Add garlic and cook for 1 minute more, just until fragrant.
Pour in the broth and simmer for another 2-3 minutes, until slightly reduced. Stir in the cream and simmer for 1 minute more. Reduce heat to low and stir in the pesto and Parmesan. Taste and add more salt and pepper, to taste.
Stir in the pasta and toss to mix well. Serve with additional cheese and fresh basil, if desired.
This isn’t just a salad. It’s got leafy green spinach, yes. But it’s also pasta (orzo!) and roasted cauliflower, tangy feta, and tart dried cherries, all tossed in a honey lemon vinaigrette. It’s awesome. I’ve made it twice this month now because all of us (husband, baby, ALL of us) loved it so.
I tried French feta for the first time in this recipe and really recommend it. It’s creamier and a bit less pungent than Greek feta- keeps it from overwhelming the other ingredients. If you use Greek feta I would reduce the amount a bit. This so-much-more-than-a-salad will be my go-to for parties and bbq’s this summer. It’s easy to tote around, tastes great warm or cold or at room temperature, and keeps well for a few days in the fridge.
Roasted Cauliflower, Spinach, and Orzo Salad
INGREDIENTS
Salad:
1 medium head cauliflower, broken into small florets
3 Tbsp. olive oil, divided
3 cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 cup orzo pasta (I use whole wheat orzo)
1/4 cup thinly sliced red onion
3/4 cup crumbled feta cheese (I use Valbreso French feta for a milder flavor, if using Greek feta I would reduce to 1/2 cup)
2/3 cup dried cherries
4 cups baby spinach
Dressing:
3 Tbsp. extra-virgin olive oil
3 Tbsp. fresh lemon juice
1 tsp. honey
1 tsp. Dijon mustard
kosher salt and black pepper, to taste
DIRECTIONS
1. Preheat the oven to 400 degrees F.
2. In a bowl, toss the cauliflower with 2 Tbsp. of the olive oil, the garlic, salt, and pepper. Spread on a large baking sheet and roast until tender and cauliflower is slightly charred, about 20-25 minutes. Let cool and set aside.
3. Meanwhile, in a pot of salted boiling water, cook the orzo until al dente. Drain in colander, rinse under cold water, drain well, and toss with the remaining tablespoon of olive oil.
4. In a large bowl, make the dressing. Whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper. Add the cooked orzo, roasted cauliflower, red onion, crumbled feta cheese, and dried cherries. Toss until well coated with the dressing. Add the spinach and toss one more time. Taste and season with more salt and pepper, if desired. Serve.
It’s actually been months since I made this mac and cheese. I had to dig through my photos, way past Christmas, to find these pictures. But I never forgot about it because it’s definitely worth repeating. The original recipe just uses steamed cauliflower but I love Love LOVE roasted cauliflower and knew it would only improve things, so I went with it. And it was amazing.
Now for your options. (Because cooking is much more fun when you get creative!) Change up the cheese… I’m imagining some smoked Gouda in place of the Gruyere. Monterey Jack (or Pepper Jack) are ultra creamy so they always work. Pecorino instead of Parm, etc. And you could surely add crumbled bacon or diced ham, roasted or steamed broccoli instead of cauliflower. A different but similar sized pasta. All good ideas.
Roasted Cauliflower Mac and Cheese
INGREDIENTS
2 Tbsp. olive oil, divided
1/3 cup Panko (Japanese breadcrumbs)
2 Tbsp. chopped fresh parsley leaves
1 cup elbows pasta (I used whole wheat)
1 small head cauliflower, cut into florets
2 Tbsp. butter
2 cloves garlic, minced
1/2 yellow onion, diced (optional)
1 Tbsp. flour
1 cup half and half or whole milk
pinch crushed red pepper flakes
3/4 cup shredded Gruyere cheese (or smoked Gouda, etc.)
3/4 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan
kosher salt and freshly ground black pepper, to taste
fresh chives, chopped for garnish (optional)
DIRECTIONS
1. Preheat oven to 425 F. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray. Place cauliflower on the baking sheet and drizzle with 1 Tbsp. olive oil (or enough to lightly coat), sprinkle with kosher salt and freshly ground black pepper, and toss. Arrange in a single layer. Roast in preheated oven for about 25 minutes, turning occasionally, until the cauliflower is tender and browned. Remove from the oven and set aside to cool. If you will be baking the pasta immediately, reduce oven temperature to 375 F.
2. Lightly coat an 8 or 9-inch baking dish with cooking spray.
3. Heat 1 Tbsp. olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes. Stir in parsley; set aside.
4. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and set aside.
5. While the pasta is cooking, heat 2 Tbsp. butter in the skillet you used for the breadcrumbs. Add the garlic and onion (optional), and cook, stirring often, until the onions are soft. Add the flour and cook for 1 minute, stirring constantly. Pour in the half and half/milk, whisking constantly, and simmer several minutes until thickened. Stir in pasta, roasted cauliflower, and cheeses, a handful at a time, until smooth; season with salt and pepper and crushed red pepper flakes, to taste. Add more half and half/milk as needed until desired consistency is reached.
6. Spread pasta mixture into the prepared baking dish and sprinkle with the panko breadcrumbs. Bake in preheated 375 F oven until bubbly, 15-20 minutes (if the pasta is refrigerated first it will take slightly longer to bake). Garnish with fresh chives (optional).
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