Pasta bowls are a complete meal in a bowl, a saucy combination of a protein, vegetable and starch. A pasta bowl is the delightful pairing of the comfort of pasta and cool fall nights, and if you’re tailgating at the big game, they’re even completely totable.
Bacon-Tomato Mac & Four Cheese Bowl
BACON-TOMATO MAC & FOUR CHEESE BOWL
Serves 6
12 oz farfalle pasta
4 slices bacon
5 Tbsp butter
8 scallions, sliced
2 tsp each dried oregano & basil
1 clove garlic, minced
1/2 tsp each salt & pepper
5 Tbsp flour
1-3/4 cup whole milk
1/2 cup chicken broth
1 cup shredded cheddar
1/2 cup shredded fontina
1/4 cup grated Parmesan
1 cup quartered cherry tomatoes
1/2 cup crumbled feta
1. Cook pasta according to package directions. Drain and rinse, cover and set aside. Cook bacon and set aside to cool.
2. Melt butter in a large saute pan over medium heat. Add half of the sliced scallions. Cook 1 minute. Add herbs, garlic, salt and pepper. Stir and heat 1 minute. Add flour to pan and whisk and cook for 2 minutes.
3. Add milk and chicken broth gradually and continue to whisk about 3 minutes until sauce is thickened and creamy. Add cheddar, fontina and Parmesan cheese allowing each cheese to melt between each addition. Taste sauce and add salt & pepper if needed. Add pasta to the pan and stir to combine. Place pasta mixture in individual bowls. Top each with a portion of crumbled bacon, tomatoes, scallions and feta.
Shrimp Pomodoro Pasta Bowl
SHRIMP POMODORO PASTA BOWL
Serves 2
This dish comes together quickly, so have all of your ingredients prepared beforehand.
For pasta:
8 oz angel hair pasta
1 Tbsp butter
1/2 tsp dried oregano
For shrimp:
3 Tbsp olive oil
3 Tbsp butter
3 cloves garlic, minced
8 oz 30-count shrimp, cleaned, shelled and deveined
1 tsp lemon pepper
1/2 tsp dried oregano
juice of 1/2 lemon
2 medium tomatoes, peeled and chopped
salt and pepper to taste
grated Parmesan for topping
1. Cook angel hair pasta according to package directions. Drain and place back into pain. Over very low heat, add butter and oregano, toss to coat. Cover and turn off heat, set aside.
2. In a saute pan over medium heat, melt oil and butter. Add garlic and prepared shrimp. Sprinkle with lemon pepper, oregano and lemon juice. Saute until just pink, about 3-4 minutes total. Add tomatoes, salt and pepper and heat another minute until tomatoes are warmed.
3. Place pasta into individual bowls. Top evenly with shrimp mixture and grate Parmesan on top.
Chicken & Pesto Pasta Bowl
CHICKEN & PESTO PASTA BOWL
Serves 4
For this recipe, try making your own pesto. It’s easy to make, and as with most things, tastes much better than store-bought. The best thing about making your own pesto is all the ways you can change it up. This is my go-to pesto recipe. It has peppery arugula for a base with a little basil to deepen the flavor. Sometimes I add in lemon juice and zest instead of the red pepper flakes, but it’s so versatile, there are a myriad of things you can substitute for each element. I like the combination of walnuts with the arugula, but you can go traditional with pine nuts or even pistachios. And, I’m a big olive fan, but you can leave them out as the finishing touch, or add chopped tomatoes or red peppers instead.
16 oz penne pasta
2 boneless chicken breast halves
2 Tbsp olive oil
1 cup arugula and basil pesto, recipe follows
1 cup chicken broth
1 cup grated Parmesan
For Arugula & Basil Pesto:
1/3 cup walnuts
2-1/2 cups arugula
1/2 cup basil leaves
1/4 tsp red pepper flakes
1/2 tsp oregano
3 cloves garlic
1/2 tsp kosher salt
1/2 cup grated Parmesan
1/2 cup olive oil
1/3 cup chopped kalamata olives
1. Cook pasta according to package directions. Drain and rinse, cover and set aside.
2. Make the pesto: Toast walnuts in a small saucepan over medium heat. Place in a food processor and grind finely. Add basil and arugula, red pepper flakes, oregano, basil and salt. Pulse until chopped. Add the Parmesan and pulse to combine. Slowly add the olive oil until incorporated. Stir in olives.
2. Season chicken breast halves with salt and pepper. Saute in a large nonstick skillet, about 8-9 minutes, turning halfway through. Remove to a cutting board and let rest 10 minutes before cutting into cubes.
3. In the pasta pan on low heat, combine the pasta with the pesto, cubed chicken and Parmesan. Stir to combine and heat through for a couple of minutes.
Chicken Paprikash Pasta Bowl
CHICKEN PAPRIKASH PASTA BOWL
Serves 4
Use authentic Hungarian paprika for this recipe—it makes a difference!
4 boneless chicken breast halves
2 lemons
2 Tbsp butter
2 Tbsp olive oil
1 onion, chopped
2 Tbsp Hungarian paprika
pinch cayenne pepper
1 cup chicken broth
1 cup half and half
1/2 cup nonfat sour cream
6 roma tomatoes, chopped
salt and pepper to taste
12 oz. celantini pasta
4 Tbsp butter
2 Tbsp sesame seeds, lightly toasted
1. Place chicken in a single layer in a glass pan and squeeze the juice of 1 lemon evenly over the top.
2. Warm butter and oil in a large saute pan over medium heat. Add chicken and saute, turning as chicken becomes golden, about 4-5 minutes on each side. Remove chicken to a cutting board and cover. Add onion to pan and saute until softened, about 2-3 minutes. Stir in paprika and cayenne. Add broth and bring to a boil for a few seconds over high heat. Deglaze pan and reduce heat to low, add chicken back to pan, cover and simmer 20 minutes.
3. Cook pasta according to package directions. Drain and return pasta to pan over low heat. Toss with 4 Tbsp butter and sesame seeds. Remove from heat and keep covered.
4. Add tomatoes to saute pan and cook 5 minutes. Stir in half and half and sour cream. Heat through. Add juice of remaining lemon and season to taste with salt and pepper. Transfer to individual bowls, add a dollop of sour cream on top.