One-Pot Creamy Southwest Pasta

Creamy Southwest Pasta

Okay for the last slot in our tour of one-pot pasta meals, we’re heading to the Southwest for this rich and creamy pasta. You can adjust the heat level on this dish by upping or leaving the jalapenos out all together. As is, this dish will serve 6-8 people, but if you want you can switch it up by leaving out the cheese and adding cooked chicken pieces to the dish. No matter how you make it though, it will be delicious! Enjoy!

Ingredients:

1 (454g) box of rotini (or any pasta you like)
2 cups frozen corn kernels
1 medium green bell pepper cut into thin strips
½ medium red onion, sliced
¾ (796ml) can diced tomatoes
¼ cup sliced pickled jalapeno peppers (optional)
4 cups vegetable broth
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon salt
1-2 dashes cayenne pepper
1 teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon paprika
1-2 tablespoons olive oil
1 (540ml) can black beans, drained and rinsed
8 oz. goat cheese, crumbled
½ cup cilantro, chopped*

* Click here to learn how to clean cilantro.

Directions:

In a large pot, add the pasta noodles and the rest of the ingredients except for the beans, goat cheese and cilantro. Add the broth last, pouring it over everything. Drizzle the oil over all of the contents.

Cover your pot and bring the contents up to a boil. Once you’ve reached a boil, remove the lid and give the contents a good stir, to help keep the pasta from sticking together. Return the cover and reduce the heat to a steady simmer (medium to medium-low heat). Cook for an additional 12-15 minutes, stirring every couple of minutes, until the pasta is cooked through and al dente. There should be ¼ to ½ an inch of liquid in the bottom of the pot when it’s done.

Remove the pasta from heat, and stir in the beans and goat cheese. Let the pasta rest for 5 minutes to give the beans a chance to warm up, and the cheese to melt, absorbing any excess liquid. Serve hot, garnished with the chopped cilantro.

Israeli Couscous Salad

Couscous SaladSo I first had a version of this salad at a bridal shower for my sister-in-law. The woman who made it was one of my favourite Rebbitzens growing up, Mrs. Dassi Smolarcik. Subsequently, she and her family moved to Miami, (my Rebbitzen, not my sister-in-law…. my s-i-l moved to Savannah!), but what is Canada’s loss is Florida’s gain. I’ve tweaked the recipe slightly, but I’m sure Mrs. Smo will forgive me. I suggest making this for your next meal, dairy or meat, where you’d like a nice, light salad in the mix. This recipe will serve 6-8 people.

Ingredients:

1 ½ cups uncooked Israeli couscous
1 pint grape tomatoes, halved
1 red pepper, diced
1 green pepper, diced
4-5 radishes, sliced thin*
4-5 green onions, sliced thin*
1 can of corn kernels, drained
½ bunch fresh parsley, chopped fine*
½ bunch fresh dill, chopped fine*

Dressing:

½ cup oil
2-3 tablespoons lemon juice
½ teaspoon salt (more or less to taste)
½ teaspoon freshly cracked pepper (more or less to taste)

* Click here to learn how to clean these herbs and vegetables.

Instructions:

Prepare the couscous according to the directions on the package. Drain, and set aside to cool. Combine the cooled couscous, along with the prepared vegetables in a large mixing bowl. Prepare the dressing in a small container and combine well, tasting for flavour. Once you are happy with it, pour it over the couscous salad and mix well to combine. This salad is best if let to sit covered in the refrigerator to marinate, preferably overnight. If you preparing it the day before, you may wish to leave the tomatoes out until about an hour before serving, so they don’t get soft.

Pasta Salad with Red Peppers, Chives, & Goat Cheese

Pasta Salad with with Red Peppers, Chives, & Goat CheeseThis is a nice light pasta salad that would go well with some crusty bread, or a light fish dish for a complete meal. I personally LOVE goat cheese, but you can add as little, or as much, as you like to this dish. If you wanted to make it more of a Greek style, change the goat cheese to feta, and the green olives to kalamata. This salad will serve 6-8 people. Enjoy!

Ingredients:

3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, minced
½ red onion, finely chopped
sea salt, to taste
coarsely ground black pepper, to taste
1 ½ cups frozen corn kernels
1 (12-ounce) jar fire-roasted red peppers, drained, rinsed, patted dry with paper towels, and chopped*
2 cups cooked shell pasta (about 1 ½ cups uncooked)
¼ cup chopped chives**
¾ cup chopped marinated pitted green olives (if possible, look for olives marinated in garlic and extra virgin olive oil from your deli olive bar)
1 pint cherry tomatoes, cut in half
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ – ½ cup crumbled goat cheese (to taste)

* You can also make your own roasted red peppers, using the recipe found here.
** Click here to learn how to clean chives properly.

Directions:

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the garlic and onion, and sauté for 3–4 minutes, or until onion is softened. Season onion with salt and pepper to taste. Add frozen corn to the skillet and sauté for 2–3 minutes. Mix in the red peppers and cook for an additional 2 minutes. Remove the skillet from the heat.

Transfer the onion, corn, and red pepper mixture to a large serving bowl. Toss in the cooked pasta shells, chives, olives, and cherry tomatoes. Season to taste with salt and pepper.

In a small bowl, whisk together the remaining oil, vinegar, mustard, oregano and thyme. Pour the vinaigrette over the pasta salad and gently toss to mix. Stir in the crumbled goat cheese. Cover with plastic wrap and refrigerate until serving time.

Note: Pasta salad can be made up to one day in advance.