FALL FOR PASTA
IT’S THE ULTIMATE COMFORT FOOD MADE EVEN COZIER FOR FALL. THESE CREAMY, TWIRLY, LOAD-UP-A-BOWL RECIPES GIVE YOU SOMETHING TO NOODLE OVER ALL SEASON.
Shrimp & Spaghetti Skillet
I love making quick and easy recipes that are both nutritious and delicious. This one-pan seafood dish packs in so much flavor and has a light, lemony finish I just can’t get enough of. —Roxanne Chan, Albany, CA
Takes: 30 min. • Makes: 4 servings
1 can (15 oz.) cannellini beans, rinsed and drained
1 can (141/2 oz.) diced tomatoes, undrained
1 can (141/2 oz.) chicken broth
1 can (14 oz.) water-packed artichoke hearts, drained and halved
1 can (61/2 oz.) chopped clams, drained
4 oz. thin spaghetti, broken in half
1 tsp. Italian seasoning
1/2 tsp. salt
1/2 lb. peeled and deveined cooked shrimp (31-40 per lb.)
1/4 cup minced fresh parsley
Grated lemon zest
In a large skillet, combine the first 8 ingredients. Bring to a boil; reduce heat. Cook and stir over medium heat until spaghetti is tender, 12-15 minutes. Add shrimp and parsley; heat through. Sprinkle servings with lemon zest.
11/2 cups: 334 cal., 2g fat (0 sat. fat), 105mg chol., 1492mg sod., 49g carb. (5g sugars, 7g fiber), 27g pro.
Cauliflower Alfredo
The cauliflower Alfredo sauce helps lighten up this dish but still keeps things creamy and delicious.
—Shelly Bevington, Hermiston, OR
Prep: 20 min. •
Cook: 20 min.
Makes: 6 servings
2 Tbsp. extra virgin olive oil
3 garlic cloves, minced
1 shallot, minced
1 medium head cauliflower, chopped
4 cups water
2 vegetable bouillon cubes
2/3 cup shredded Parmesan cheese plus additional for garnish
1/4 tsp. crushed red pepper flakes
1 pkg. (16 oz.) fettuccine
Chopped fresh parsley
1. In a Dutch oven, heat oil over medium-high heat. Add garlic and shallot; cook and stir until fragrant, 1-2 minutes. Add cauliflower, water and bouillon; bring to a boil. Cook, covered, until tender, 5-6 minutes. Drain; cool slightly. Transfer mixture to a food processor; add 2/3 cup Parmesan and the red pepper flakes. Process until smooth.
2. Meanwhile, cook the fettuccine according to package directions for al dente. Drain fettuccine; place in a large bowl. Add cauliflower mixture; toss to coat. Sprinkle with parsley and additional Parmesan.
11/3 cups: 371 cal., 9g fat (3g sat. fat), 6mg chol., 533mg sod., 60g carb. (5g sugars, 5g fiber), 16g pro.
Sausage Manicotti with Pumpkin Sauce
This manicotti is a wonderful change from typical pumpkin dishes in the fall.
—Barry Dale, Puyallup, WA
Prep: 25 min. •
Bake: 30 min. + standing •
Makes: 5 servings
1 lb. bulk pork sausage
1 celery rib, chopped
1 medium carrot, chopped
1/2 medium onion, chopped
1 can (15 oz.) pumpkin
1 cup heavy whipping cream
1/2 cup dry white wine
1/4 tsp. each ground ginger, cinnamon and nutmeg
1/8 tsp. cayenne pepper 20 wonton wrappers
1. In a large skillet, cook the pork sausage, celery, carrot and onion over medium heat until sausage is no longer pink and the vegetables are tender, 10-12 minutes, breaking up sausage into crumbles; drain.
2. Meanwhile, in a saucepan, combine pumpkin, cream, wine and spices. Heat through (do not allow to boil).
3. Preheat oven to 350°. Spread 1 cup pumpkin sauce into a greased 13x9-in. baking dish. Place 2 Tbsp. sausage filling in center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Roll up tightly. Place in prepared dish, seam side down. Repeat.
4. Top manicotti with the remaining sauce. Bake, uncovered, until bubbly, 30-35 minutes. Let stand 10 minutes before serving.
4 stuffed manicotti: 627 cal., 38g fat (18g sat. fat), 109mg chol., 974mg sod., 52g carb. (5g sugars, 4g fiber), 19g pro.
Test Kitchen tip:
Fried sage leaves take this to another level. Fry leaves in butter until translucent. Remove from heat; drain on paper towels. Sprinkle warm leaves with kosher or flake sea salt.
One-skillet Chicken Fajita Pasta
We love the kicked-up southwestern flavor of this creamy dish, and I like the fact that I can whip it up in my cast-iron skillet.
Joan Hallford, North Richland Hills, TX
Prep: 25 min. •
Cook: 20 min.
Makes: 6 servings
3 cups uncooked elbow macaroni
2 Tbsp. olive oil, divided
1 lb. boneless skinless chicken breasts, cut into
1-in. cubes
1 envelope fajita seasoning mix, divided
1 large onion, chopped
1 large green pepper, chopped
3 garlic cloves, minced
2 cups reduced-sodium chicken broth
1 can (10 oz.) diced tomatoes and green chiles, drained
1 can (4 oz.) chopped green
chiles,drained
1/2 cup heavy whipping cream
1/2 tsp. salt
1 cup shredded sharp cheddar cheese
1. Cook macaroni according to package directions for al dente.
2. Meanwhile, heat 1 Tbsp. oil in a large skillet oven over medium-high heat. Add chicken and 41/2 tsp. fajita seasoning; cook and stir until no longer pink, 5-7 minutes. Remove chicken and keep warm.
3. Heat remaining 1 Tbsp. olive oil in skillet. Add onion, green pepper and remaining 41/2 tsp. fajita seasoning. Cook and stir until vegetables are crisp-tender, 5-7 minutes. Add garlic; cook 1 minute. Remove from pan.
4. In the same skillet, add broth, diced tomatoes, green chiles, cream and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Return macaroni, chicken and vegetables to skillet; heat through. Sprinkle with cheese.
11/3 cups: 448 cal., 21g fat (10g sat. fat), 83mg chol., 1304mg sod., 38g carb. (4g sugars, 3g fiber), 27g pro. b