Heart Pasta

Italian pasta.

GARLIC NOODLES WITH BEEF AND BROCCOLI

INGREDIENTS
- 4 Tbsp oyster sauce
- 3 Tbsp butter, divided
- 1 Tbsp soy sauce
- 3 Tbsp brown sugar
- 1 Tbsp toasted sesame oil
- 1/2 lb. ground beef
- 4 cloves garlic
- 1/2 lb. frozen broccoli florets
- 8 oz. spaghetti
- 4 green onions
- 2 pinches crushed red pepper flakes

INSTRUCTIONS

Step 1
Melt 2 Tbsp butter in a bowl (microwave for about 20 seconds) then add the oyster sauce, soy sauce, brown sugar, and sesame oil. Stir to combine, then set the sauce aside.

Step 2
Bring a large pot of water to a boil. Once it reaches a boil, add the spaghetti and continue to boil until the spaghetti is tender (about 7 minutes). Drain the spaghetti in a colander.

Step 3
While the spaghetti is cooking, begin the beef and broccoli. Add the remaining tablespoon butter to a large skillet and melt over medium heat. Add the ground beef and continue to cook over medium heat until the beef is cooked through (5-7 minutes). If you're using a higher fat content beef, drain the fat before moving onto the next step (I used 10% fat and there wasn't enough to drain).

Step 4
While the beef is cooking, mince the garlic. Add the garlic to the skillet with the browned beef and continue to cook over medium heat for 1-2 minutes more, or until the garlic has softened slightly.

Step 5
Add the frozen broccoli florets to the skillet with the beef and garlic. Continue to sauté over medium heat just until the broccoli is no longer frozen. The broccoli will continue to cook in the next steps, so it does not need to be completely heated through at this point.

Step 6
Finally, add the cooked and drained pasta and the prepared sauce to the skillet with the beef and broccoli. Continue to cook and stir until everything is combined, coated in sauce, and heated through.

Step 7
Slice the green onions and sprinkle over top just before serving, along with a pinch of crushed red pepper flakes, if desired.

ROASTED VEGETABLE BAKED PENNE

INGREDIENTS
ROASTED VEGETABLES
1 red onion
1 zucchini
1 yellow squash
1 bell pepper
2 Tbsp olive oil
⅛ tsp salt
⅛ tsp pepper

SIMPLE RED SAUCE
1 yellow onion
2 Tbsp butter
1 28oz. can crushed tomatoes
3 Tbsp tomato paste
1 Tbsp Italian seasoning
¼ tsp salt
½ cup water

PASTA & CHEESE
1 lb. penne
15 oz. ricotta
2 cups shredded Italian cheese blend**, divided
1/4 tsp pepper
1/4 tsp salt
2 Tbsp chopped fresh parsley (optional garnish)

PASTA PUTTANESCA

INGREDIENTS
- 2 Tbsp olive oil
- 1 yellow onion
- 4 cloves garlic
- 3 anchovy filets
- 1 28oz. can crushed tomatoes
- 1/2 tsp dried basil
- 1/4 tsp crushed red pepper
- 1/2 cup sliced kalamata olives
- 2 Tbsp capers
- 1 lb. spaghetti

INSTRUCTIONS

1. Dice the onion and mince the garlic. Add the olive oil, onion, garlic, and anchovy filets to a large skillet. Sauté the ingredients over medium heat until the onions are soft and the anchovies have dissolved.

2. Add the crushed tomatoes to the skillet, along with the basil, crushed red pepper, sliced olives, and capers. Stir to combine, then allow the sauce to come up to a simmer. Once simmering, turn the heat down to low and let the sauce simmer, stirring occasionally, while you cook the pasta.

3. Bring a large pot of water to a boil over high heat. Once rapidly boiling, add the spaghetti and continue to boil until the pasta is tender (about 7 minutes). Reserve about 1/2 cup of the starchy pasta water before draining the past in a colander.

4. Add the cooked and drained pasta to the puttanesca sauce in the skillet (or if your skillet is not big enough, add them both to the large pot used to cook the pasta, heat turned off). Stir to combine the pasta with the sauce. If the pasta becomes dry, add a splash or two of the reserved pasta water. Serve hot.