Kevin needed a quick side dish to go with a turkey filet mignon, so he made this (and the broccoli that follows).
Garlic & Parmesan Pasta Salad
~ 3/4 pound pasta, cooked
1 1/2 to 2 cups fresh grated parmesan cheese
2 T extra virgin olive oil
1 t garlic powder
1 t onion powder
Toss cooked pasta with olive oil. Add parmesan, garlic and onion powders and toss. Add red wine vinegar to taste. Salt and pepper to taste.
Cook 1/2 pound pasta while making the sauce. If this can be called a proper... sauce. It's more of a "stuff to toss with the pasta" thing.
5 slices cooked bacon
1 ham steak
2 tsp olive oil
2 Tbsp white wine
1 large onion
2 Tbsp garlic
1 bag chopped spinach
2/3 c grated cheese
additional fresh olive oil
Chop the bacon and toss it into a heated pan to start rendering out the fat and crisp up more. Add the ham, and toss it all together until the ham is slightly browned and the bacon is crisp. Remove to a pasta bowl and set aside.
Add the olive oil and wine to the pan and deglaze. Toss in the onion and garlic and sweat until translucent (I'm sure shallots would work well, too). Toss with spinach, cook until warmed through.
Toss the ham/bacon back in and toss it altogether, adding a bit of fresh olive oil until it has a bit of liquid to it (only another few teaspoons, really). Toss in the grated cheese and toss together with cooked pasta.
I was walking through the grocery store, thinking about the houseparty I was planning, and brainstorming Friday's dinner. I had already planned on a crockpot pulled pork recipe, and was considering lasagna. As I walked down the pasta aisle, a brainstorm occurred, and I wondered if it would work. So of course, I had to try it out.
Turkey Carbonara Lasagna
a Deb Atwood original
2 jars Classico roasted garlic alfredo sauce
1 box Barilla lasagna noodles
10 oz package sliced baby portabello mushrooms
shredded cooked turkey (enough for one layer)
4 1/2 c shredded part skim mozarella
1/2 lb bacon cooked crisp and crumbled
Assemble lasagna as follows in lasagna pan, leaving 1/2 inch gap around all sides.
Spread sauce on bottom of pan. Put in one layer of noodles.
Spread sauce over noodles. Layer with half the mushrooms and 1 1/2 cups of mozarella. Add another layer of noodles.
Spread sauce over noodles. Add one layer of shredded turkey. Sprinkle bacon over turkey. Add 1 1/2 cups mozeralla over bacon. Top with another layer of noodles.
Spread rest of sauce over noodles. Place mushrooms in a single layer and top with rest of mozarella.
If you want to assemble ahead and cook later, stop at this point. Continue when ready to cook.
Preheat oven to 350 degrees. Add about 3/8 to 1/2 inch deep hot water to pan in the 1/2 inch gap around the lasagna -- this is to help steam the no-cook noodles since the alfredo sauce doesn't have a lot of liquid.
Cover the pan with heavy duty foil, and bake for 1 hour. Let sit for ten minutes to set after it comes out, then slice into 20 servings and enjoy