Homemade Beet Pasta & SAVORA GIVEAWAY

This is a colorful pasta, made from roasted beets with a sweet aftertaste and a lovely bright color that marries best with cheese sauce and fresh herbs thats show off its beauty. Small beets will impart magenta color; larger beets will impart a darker, almost purplish color. Some of the color will inevitably leach out into the water, but the cooked pasta will still be quite bright.

Fettuccine with Roasted Pumpkin Puree & Walnuts

The season of pumpkins is behind us, but this is the vegetable my family and I can eat all year round. Before the farms close their doors for picking late fruits and vegetables, I always make sure to have enough pumpkins in my refrigerator for at least three months. Luckily, in cool place this vegetable can stay fresh for a while and we have a pleasure to cook sweet and fantastic dishes all winter. Usually we have pumpkin madness around Thanksgiving holiday and this dish should give you very sweet and pleasant déjà vu. Nice garlicky roasted pumpkin with quinoa fettuccine will delight you with earthy and nutty flavors, but you can switch pasta to any other of your choosing. This is absolutely stunning dish which is very simple to cook.

Rustic Beef Tomato & Carrots Chili - NO Beans

This is certainly a simple and interesting dish, it looks like a chili, though a bit unusual. This sort of chili is normally not made with beans. Basically what you have is a bowl of meat, carrots and spices in tomato sauce. But you can serve it different ways.

When you serve it "two way", the sauce comes on a pile of spaghetti. When you serve it "three way", you add some grated cheese. A "four way" adds chopped yellow onions and a "five way" adds some sour cream. You can have great fun with this and I am sure that your children will think up some additional "ways" of serving this delicious dish.

Shrimp with Lemon & Garlic Sauce over Pappardelle Pasta and Giveaway

There's just something about the experience of eating a plate of noodles that makes you want more.

Shrimp with Lemon and Garlic Sauce over Pappardelle Pasta is one of the favorite Italian way of serving pappardelle. This sauce can also be used with any other fresh or dried broad noodles. Bear in mind that, other than during springtime when fresh English peas are at their peak of season, you are best off making this dish with frozen peas; look for a good brand of frozen petite peas, which should have excellent flavor and texture in the finished sauce.

Pasta with Shrimp and Garlic Cream Souce

Ingredients:

• 1 lemon
• 1/2 cup heavy cream
• 1 lb. shrimp, peeled and deveined
• 1 Tbs. minced fresh basil
• 2 Tbs. salt, plus more, to taste
• 1/2 lb. any kind of pasta
• 1 Tbs. olive oil
• 2 large garlic cloves, thinly sliced
• 1 large shallot, minced
• freshly ground pepper, to taste

Directions:
Bring a large pot of water to a boil over high heat.
Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.



When the pasta is within about 3 minutes of being al dente, in a large fry pan over medium-low heat, warm the oil. Add the garlic, shallot and sauté until fragrant and softened, about 2 minutes. Add the shrimp and sauté until they are just opaque throughout, about 3 minutes. Add the warm cream and lemon juice to the pan and season the sauce with salt and pepper and minced basil.



Drain the pasta and add it to the fry pan. Toss the pasta to coat with the sauce and shrimp and serve immediately.