Week 11: Pastapalooza

Here at Fat Dude On A Diet we take requests.

We’ve already turned out three fantastic Crock Pot meals, and now we’re turning to blog reader Alison Danesh, who recently asked that we post pizza and pasta dishes.

Well, Alison, I don’t got any pizza pie for you, but I do have a lotta pasta. Check out the menu:

Meal 1: Penne with arugula and pistachio pesto, grilled shrimp, cherry tomato and fennel

Meal 2: Linguine with Italian salsa verde, green chicken, roasted cherry tomato and fresh mozzarella

Meal 3: Orecchiette with lamb ragu and ricotta cheese

Our list is good for two portions of each meal. I double the recipes so I always have leftovers for the next day. I do not double the amounts for ingredients in sauces. The amount listed is usually enough for four portions.

The shopping list is after the jump.

Meal 1: Penne with arugula and pistachio pesto, grilled shrimp, cherry tomato and fennel

2 serving sizes of whole wheat penne pasta, check box
3 oz. arugula
1 clove garlic, roughly chopped
1/4 cup pistachios, unsalted, shelled
1/3 cup shredded asiago cheese
2 T olive oil
1 lemon, juiced
salt and pepper, to taste
1/2 pint cherry tomatoes, halved
1 bulb fennel, tops removed, sliced
6 oz. shrimp, peeled, deveined
Meal 2: Linguine with Italian salsa verde, grilled chicken, roasted cherry tomato and fresh mozzarella
2 serving sizes of linguine, check box
8 oz. chicken breast
1/2 pint cherry tomatoes (TOMATOES NEED TO BE ROASTED 2 HOURS AHEAD OF THE REST OF THE MEAL)
3 oz. fresh mozzarella cheese, small diced
1 oz. fresh basil, stems removed
2 oz. fresh parsley, stems removed
1 oz. fresh oregano, stems removed
1 T capers, drained
1 shallot, roughly chopped
1 1/2 T olive oil
1 lemon, juiced and zested
2 T pine nuts
1 clove garlic, roughly chopped
salt and pepper, to taste
Meal 3: Orrechiette with lamb ragu and ricotta cheese (one of my boss’s favorites)
6 oz orrechiette pasta (you can use rigatoni as an alternative)
1 tbsp olive oil
1 large shallot, small diced
1 clove garlic, minced
1 pound ground lamb
1 tbsp tomato paste
1 cup red wine
1/2 – 15 oz can fire roasted tomatoes
2 tsp fennel seed, toasted and ground
1 tsp whole clove, toasted and ground
1+ tbsp fresh mint
1/4 cup part skim ricotta cheese
salt and pepper, to taste
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