Category: Pasta

Slow-Cooker Tuna Noodle Casserole

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Slow-Cooker Tuna Noodle Casserole

Ingredients

  • 1/4 cup butter cubed
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion chopped
  • 1 medium sweet pepper chopped
  • 2 small carrots chopped
  • 1 cup green beans
  • 1 teaspoon salt divided
  • 1 teaspoon pepper divided
  • 2 garlic cloves minced
  • 1/4 cup all-purpose flour
  • 2 cups reduced-sodium chicken broth
  • 2 cups half-and-half cream
  • 4 cups uncooked noodles about 6 ounces
  • 3 cans 5 ounces each light tuna in water, drained
  • 2 tablespoons lemon juice
  • 2 cups shredded Monterey Jack cheese
  • 2 cups frozen peas thawed
  • 2 cups bread crumbs
  • 2 cans cream of onion soup

Instructions

  1. In a large skillet, melt butter over medium-high heat. Add mushrooms, onion, sweet pepper, carrots, green beans, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.

  2. Transfer to a 5-qt. slow cooker. Stir in cream, soup, and noodles. Cook, covered, on low until noodles are tender, 4-5 hours. Meanwhile, in a small bowl, combine tuna, lemon juice and remaining salt and pepper.

  3. Remove insert from slow cooker. Stir cheese, tuna mixture and peas into noodle mixture. Let stand, uncovered, 20 minutes. Just before serving, sprinkle with bread crumbs.

Pasta Primavera

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Pasta Primavera

Good use of garden vegetables.

Course Main Course, Side Dish

Ingredients

  • Kosher salt
  • 12 ounces fusilli or other corkscrew pasta
  • 1/2 pound sugar snap peas halved lengthwise, or broccoli florets (or a combination)
  • 2 carrots shredded
  • 1 yellow bell pepper cut into thin strips
  • 1/4 cup extra-virgin olive oil plus more for drizzling
  • 4 cloves garlic thinly sliced
  • 1 pint cherry tomatoes halved
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 cup roughly chopped fresh mint
  • 1/2 cup grated parmesan cheese
  • 4 ounces goat cheese crumbled

Instructions

  1. Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
  3. Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.