Ingredients
Salt
1 pound spaghetti
1/4 cup olive oil
1 medium shallot, minced
1/4 cup half and half
2 teaspoons lemon zest
1/4 cup lemon juice (about 3 lemons total)
1/2 cup Parmesan cheese, shredded or grated
Freshly ground black pepper
2 tablespoons fresh basil, thinly sliced

Instructions
1. Place colander in sink and place liquid measuring cup in colander.  This will help you remember to reserve pasta water in step 2. 

2. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1 3/4 cups pasta water, drain pasta into colander, and set aside.

3. Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1 1/2 cups of reserved pasta water and half and half into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta to pot, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.

4. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese. 



Comments
This recipe is from the Cook's Illustrated 2011 Annual and I completely forgot to reserve pasta water.  Like always.  Because I forgot to do the “measuring cup in the colander reminder” trick.  Oops.  You should do it so that you’ll remember to save some of that beautifully starchy water to bind everything together.  I used extra half and half which just isn’t as grand. 

This was great.  Art loved it most because Art loves all that is lemon. 

Shown here with Pan-Seared Steaks with Herb Sauce.

Ingredients
1 tablespoon olive oil
3-4 boneless, skinless chicken breasts
1 pound short pasta
12 tablespoons butter
2 medium onions, diced
1 (7 ounce) can diced green chilies
1 (14.5 ounce) can diced tomatoes (The fire-roasted sort are always nice.) 
8 tablespoons flour
4 cups milk
1 cup chicken broth
8 ounces cream cheese
2 tablespoons cumin, ground
4 teaspoons oregano
2 teaspoons dry mustard
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon chili powder
6 cups Mexican cheese blend, shredded
1 cup panko bread crumbs

Instructions
1. Heat oven to 350*F. 

2. Heat oil in Dutch oven.  Cook chicken 5 to 10 minutes per side, or until cooked through.  Remove and cut into small pieces once cool enough to work with. 

3. Bring large pot of salted water to boil over high heat.  Cook pasta 2 minutes less than directed on packaging. Drain well. 

4. In Dutch oven used for chicken, melt 4 tablespoon butter on medium heat.  Add onion and cook 3 to 4 minutes, or until tender.  Add chicken, green chilies and tomatoes and cook for 2 minutes.  Remove from heat. 

5. In pot used for pasta, melt remaining 8 tablespoons butter over medium heat.  Add flour and stir until smooth and bubbly, about 2 minutes.  Add milk and chicken broth, stirring constantly, and cook until thickened, 4 to 6 minutes.  Stir in cream cheese, cumin, oregano, mustard, garlic, salt and chili powder.  Stir until cream cheese is completely melted.  Stir in shredded cheese 1 cup at a time, stirring until melted and incorporated. 

6. Transfer sauce to Dutch oven with chicken mixture, add pasta, and stir well to mix and coat evenly.  Sprinkle panko over top of casserole and bake 30 to 45 minutes or until bubbly and cooked through.  Let stand 5 minutes before serving. 



Comments
This recipe is from Mommie Cooks and continues my trend of easy casseroles eaten in bowls.  This seems to be the sort of meal I gravitate to when I’m not feeling well.  It’s delicious and easy comfort food, perfect to eat from a bowl while wrapped up in a cozy blanket. 

This recipe is definitely a keeper, all three of us loved it and leftovers went quickly!

Ingredients
1 pound short pasta shape
1 3/4 teaspoons salt
3/4 cup olive oil
3-4 boneless, skinless chicken breasts, cut into thin slices
3/4 teaspoon freshly ground black pepper
1 cup onion, diced
2 teaspoons garlic, minced
9 ounces baby spinach
1/2 cup pine nuts, toasted
1/4 teaspoon crushed red pepper
1 1/4 teaspoons lemon zest
1 cup fresh basil, packed
3 tablespoons unsalted butter
3 tablespoons all purpose flour
3 1/2 cups milk
8 ounces Parmesan cheese, grated or shredded

Instructions
1. Bring large pot of salted water to boil over high heat.  Cook pasta 2 minutes less than directed on packaging. Drain well and drizzle with 1 tablespoon olive oil, toss to coat, and set aside. 

2. Heat 1 tablespoon olive oil in Dutch oven over medium heat.  Add chicken, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.  Cook, stirring, until chicken is opaque and cooked through, about 2 to 5 minutes.  Remove from pan. 

3. Add 1 tablespoon oil to pot and add onion, cook until tender, about 4 minutes.  Add 1 teaspoon garlic and cook until fragrant, about 30 seconds.  Add spinach and 1/4 teaspoon salt.  Cook until spinach begins to wilt, about 1 to 2 minutes.  Return chicken to pot and add pasta.  Stir to combine. 

4. Combine pine nuts, red pepper, 1/4 teaspoon lemon zest, and remaining 1 teaspoon garlic in food processor.  Pulse until blended and scrape down sides with rubber spatula.  Add basil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1/2 cup olive oil.  Pulse until completely blended. 

5. Heat oven to broil. 

6. In pot used to cook pasta, melt butter over medium heat.  Add flour and stir until smooth and bubbly, about 2 minutes.  Add milk, stirring constantly, and cook until thickened, 4 to 6 minutes.  Remove from heat and stir in pesto, 1/2 of the Parmesan cheese, and remaining 1 teaspoon salt and 1/4 teaspoon black pepper. 

7. Stir pesto sauce and remaining lemon zest into Dutch oven and stir well to combine.  Sprinkle top with remaining Parmesan cheese and broil until pasta is heated through and top is golden brown and bubbly, about 4 to 6 minutes. 



Comments
This recipe is from Emeril’s Sizzling Skillets and Other One-Pot Wonders.  The flavors were pretty great, I’m a fan of pesto, spinach, chicken and pasta.  However, the dish was just wet.  I’m not sure if I should have thickened the béchamel longer or what, but I sort of think this should be baked for a bit at 350*F instead of just broiled.  I believe that would make for a better dish. 

This was definitely tasty and I might revisit in the future, but I would have preferred a less runny dish.

Ingredients
1 butternut squash
3 tablespoons olive oil
Salt and freshly ground black pepper
2 medium shallots, chopped
2 cloves garlic, minced
1/4 cup white wine
1 pound orzo
4-6 cups chicken broth
1 cup Parmesan cheese
Dash of cinnamon
Dash of cayenne

Instructions
1. Heat oven to 425*F.  Cut squash in half, scoop out seed, brush with 1 tablespoon olive oil and season with salt and pepper.  Bake 45 minutes, or until for tender.  Cool, scoop out squash and mash.  Measure 1 1/2 cup of butternut squash and reserve the rest for another recipe. 

2. Heat remaining oil in large saucepan over medium heat.  Add shallot and cook, stirring, until tender.  Add garlic and cook until fragrant, about 30 seconds. 

3. Stir in orzo and cook until slightly toasted.  Add wine and cook, stirring, until completely absorbed.  Working 1/2-1 cup at a time, add chicken broth.  Stir often until chicken broth is completely absorbed before adding more. 

4. Once pasta is tender, add butternut squash, cinnamon and cayenne.  Stir to heat through.  Add Parmesan and remove from heat.  Season with salt and pepper to taste. 



Comments
I’m still not quite ready for the winter that winter squash represents, but a butternut squash called to me and I decided to try out this recipe from Confections of a Foodie Bride.  It was very tasty but I did find the cinnamon to be a little off-putting.  I might omit it next time.  Otherwise, this orzotto was very simple, just like a good risotto! 

Shown here with random grilled steaks and Sundried Tomato Butter.