Fettuccine with Poblano Alfredo

prep: 30 minutes

cook: 15 minutes

you’ll need… 

16 ounces fettuccine pasta

½ cup chopped onion

3 garlic cloves

4 poblano peppers (1 pound) roasted, peeled, seeded, deveined and chopped (see tip)

1 cup low fat milk

½ cup finely grated Parmesan cheese

let’s get to it…

Prepare the pasta according to the package directions; drain and set aside.

Heat the olive oil in a medium saucepan over medium heat for 1 minute. Add the onions and garlic and cook for 4 to 5 minutes or until the onion is soft.

Stir in the chopped roasted poblano pepper. Pour in the milk and cook for 2 to 3 minutes. Remove from heat.

Pour the sauce into a blender. Remove the vent from the top of the lid, and place a towel over the hole. Hold down the towel with your hand while you pulse the blender to blend the sauce until smooth.

Pour the sauce into the sauce pan and reheat on medium low. Stir in the Parmesan cheese. Serve with the cooked pasta.

cooking know how:

Roasting the poblanos is super easy! Place the rack in your oven about 8-inches from the broiler. Line a cookie sheet with foil. Put on gloves to protect your eyes and hands. Remove the seeds and veins from the poblano by making making a slit lengthwise on one side of the pod. Place the poblano on the baking sheet. Broil until the peppers are charred and blistered.

Gorgonzola and Fig Mac and Cheese

prep: 10 minutes
cook: 15 minutes
bake: 10 minutes

you’ll need…
4 tablespoons butter, divided
¾ cup panko crumbs
¼ cup flour
1 cup milk
1 cup heavy whipping cream or half-and-half
1 egg, beaten
4 ounces Gorgonzola cheese
1/2 cup Parmesan cheese
6 cups cooked rigatoni, penne or cellentani pasta
4 ounces fresh figs, cut into eighths and cut in half (reserve a few chopped figs for the topping)

let’s get to it…
Move oven rack to the center of oven. Spray a 2 quart casserole container or 6 oven-safe paper baking cups 6 oven-safe paper baking cups with nonstick cooking spray; set aside. Heat oven to 400°F.
Melt 2 tablespoons of butter in a small skillet over medium heat. Add panko and stir for 1 to 2 minutes or until panko begins to brown; remove from heat and set aside.
Melt remaining 2 tablespoons of butter over medium heat in a large saucepan (big enough to hold the cooked pasta).
Stir in flour and cook for 1 to 2 minutes until the flour loses its uncooked taste. Reduce heat to medium low and whisk in the milk, cream/half-and-half and beaten egg.
Whisk in gorgonzola and Parmesan cheeses. Remove sauce from heat and add cooked pasta, stirring gently with a large spoon or rubber spatula to coat the pasta. Gently fold in the cut figs.
Pour mixture into a 2-quart container and top with panko crumbs. If using baking cups, divide mixture and bread crumbs evenly between cups.
Bake for 8 to 10 minutes or until hot and bubbly and the panko is golden brown. Remove from oven and top with the reserved chopped figs. Serve immediately.

30-Minute Pasta, Chorizo and Black Bean Skillet Dinner

prep: 10 minutes
cook: 20 minutes
serves: 6 to 8

you’ll need…
7.5 ounces Mexican chorizo, casing removed and cut into ½” pieces
1 tablespoon olive oil (optional)
12 ounces angel hair pasta (fideos) nests, or thin spaghetti broken in half
1½ cup diced onion (about 1 medium onion, peeled, in ¼” dice)
4 cloves fresh garlic, pressed or chopped finely
1 can (15.5 ounces) black beans, rinsed and drained, or your favorite beans
1 can (14.5 ounces) diced tomatoes (undrained)
3 cups chicken stock or broth
1 tablespoon dried oregano
1 cup frozen peas, or your favorite frozen vegetable
1 cup Queso Fresco, or your favorite cheese
salt and pepper to taste

let’s get to it…
Heat a large 12-inch skillet on medium high for 1 minute. Add the chorizo and cook for 3 to 5 minutes, stirring often; remove chorizo from skillet and set aside. Reduce heat to medium.
Add angel hair pasta and sauté in the chorizo fat for 2 to 3 minutes or until pasta begins to get toasted and turn golden yellow. (Add oil to pan if needed to sauté pasta.)
Remove pasta from skillet and set aside with chorizo.
Sauté onions and garlic for 2 to 3 minutes or until soft. Add beans, tomatoes, chicken stock or broth and oregano. Return the chorizo and pasta to the skillet.
Reduce heat to simmer, cover skillet and cook for 10 to 12 minutes, stirring often, until liquid is absorbed and pasta is cooked. Season with salt to taste.
Remove from heat and top with peas and cheese. Cover and let rest 1 to 2 minutes before serving.