Laurie's Kitchen

A cooking blog of some of my favorites


Filed under: Dinner,Fall,Gluten Free,Pasta,Vegetarian Optional — laurms15 @ 7:29 am


Serves 4 to 6 as an entree

12 ounces linguine pasta (I use gluten free)
1 can (15 ounces) diced tomatoes with liquid
1 medium sweet onion, cut in 1/4 inch julienne strips (use an onion such as Vidalia or Walla Walla)
4 cloves garlic, very thinly sliced
1/4 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
4 1/2 cups vegetable broth (use regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
1 bunch (about 10 to 12 leaves) basil, diced
Parmesan cheese for garnish

Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.

I also boil a head if cauliflower and toss that in with the pasta toward the end.


Tortellini Salad June 3, 2012

Filed under: Dinner,Pasta,Recipe Swap,Side Dish,Summer,Vegetarian Optional — laurms15 @ 3:57 pm

1 package of tortellini salad (I use tri-color because its festive)
1 package of spinach washed and chopped in half/thirds just to make it easier to eat.
1/3 cup of parm cheese
2 cups of cherry tomatoes cut in half
1 cup of kalamata olives cut in half
(sometimes I add artichoke hearts if I have them)

Balsamic Vinegar
Tomato Paste
Olive Oil
(touch of onion powder/garlic powder to taste if you like)

Cook the pasta then run under cool water or place in the fridge. Combine the other ingredients with the pasta when its cool and pour the dressing over the top.


Gnocchi Mac and Cheese November 21, 2011

Filed under: Dinner,Pasta,Side Dish,Vegetarian Optional — laurms15 @ 12:39 am

Gnocchi Mac n’ Cheese

1 pound purchased or homemade gnocchi
2 Tablespoons butter
1 teaspoon garlic powder (original calls for 2tsp fresh garlic)
3 Tablespoon all-purpose flour
3/4 cup milk
3 teaspoon Dijon mustard
1/4 cup+ shredded Gruyere cheese
1/4 cup+ shredded fontina cheese
Salt and white pepper to taste
1/3 cup+ shredded Parmigiano-Reggiano
Basil leaves for garnish, optional (I didn’t have any fresh basil in the house so I left it out)

Preheat oven to 375. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.

Melt butter in a medium saucepan over medium heat. Stir in garlic powder and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

I found the cheeses to soft to grate so I just broke them into very small pieces and they melted just fine. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.

Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.

Original Recipe from: which took it from Cusine at Home


Italian Pasta March 18, 2011

Filed under: Dinner,Pasta,Recipe Swap,Side Dish,Summer,Vegetarian Optional — laurms15 @ 3:34 pm

This is the recipe that I contributed to this weeks vegetarian swap. Its my go-to dish and if I’m missing an ingredient its ok I just use what I have. Also I will add balsamic to make it a great cold pasta salad.

(1) Box of pasta – I use whole wheat for health or tri color because it looks nice
(1) Jar of Roasted Red Peppers
(1) Jar of Artichoke Hearts
(1) Jar of sun dried tomatoes
(1) Jar of pitted kalamata olives
**Broccoli or asparagus – optional
Fresh Parsley or Basil (I’ve used both depending on whats in the house)
Olive Oil – may not be necessary
Parmesan Cheese – to taste I usually use a lot

This is my go to veggie pasta (and it also makes a great COLD pasta salad) Its very quick and I always have a jar of each of these things in the house.

I cut up all of the veggies while the pasta is cooking then mix them all together in a bowl. Sometimes I add a little olive oil or sometimes I use the oil from one of the jars I find that has more flavor. Then on top I sprinkle the basil or parsley and the parmesan cheese.
**If I have broccoli or asparagus in the house I will saute them and add one of them in as well just to get in some more greens.