1# fettuccine noodles
4 minced garlic cloves
1 chopped small onion
12oz tuna in water, drained
1/2c sun-dried tomatoes (produce dept in pkg), thinly sliced
1/2c white wine
1/2c heavy cream
1 c frozen peas (let them defrost while cooking the first steps)
1c shredded basil leaves
Cook pasta in salted water to al dente. While it cooks, heat a deep skillet with EVOO. Saute garlic and onions until tender, then add tuna and sun-dried tomatoes to heat them through, a couple minutes. Add wine and cook for a minute, then add cream. When it starts bubbling, add the cheese and season to taste with salt and pepper. Stir in the peas and heat through again. Mix in the pasta and serve topped with basil.
I made this up from a similar recipe on foodnetwork.com. We all loved it, especially knowing the base of the soup was made from homemade stock and and pureed butternut squash. Yum.
- 2 medium butternut squash – peeled, seeded, and cut into 1-inch chunks
- 2 tablespoons olive oil
- Freshly ground black pepper
- 12 cups chicken broth
- 2 1/2 cups chopped onions
- 2 cups total of wild rice/ brown rice (wild rice is pricey so just brown works fine too)
- 1 package ground Italian turkey sausage
- 2 cups fresh corn kernels
- 1-2 chopped bell peppers (any color)
- 1/4 – 1/2 c heavy cream or 1/2 c half n half (optional, and I generally omit)
- 1 tablespoon chopped fresh parsley
Season squash with 1T olive oil and salt. Roast until tender on baking sheet for 45 minutes or until tender. Remove from oven and puree in blender with 2 c broth.
In a medium saucepan, medium heat, simmer 4 cups broth and 1/2 cup chopped onions. Stir in rice and cook until the rice is fully cooked, 45-55 minutes.
In a large pot, over medium heat, add 1T olive oil. Add sausage and brown 3 minutes. Add the remaining 2 cups of onion, corn and bell pepper. Season with salt and pepper. Saute 3 minutes. Add remaining 6 cups broth and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Stir in rice and continue to cook for 10 minutes. Remove from heat, stir in cream and reason with salt and pepper. Stir in the parsley and serve.
Okay, I hadn’t tried leeks until I saw this recipe in Real Simple, but it looked good enough and easy enough to try. I didn’t even know as I bought them that leeks are like really big brothers to the green onion. To my surprise, we all like it a lot! Thanks, Real Simple, you scored again. (You’ll notice probably half of my recipes come from that magazine since I’ve subscribed since they started 10 years ago.) Oh, and I use dried tarragon and it’s seemed to work fine… because how on earth would I use up an entire bunch of tarragon?
Real Simple – rated 8.5