If you think of Tuscan Pasta, chicken comes to mind, maybe some garlic, and sun dried tomatoes.

When this recipe was developed I had forgotten to take chicken out of the freezer, it was a Friday, almost lunch time – and my kids were getting restless.

I opened the fridge and I saw sujuk that we love to have with scrambled eggs, and this family favorite got developed from there.

Sujuk is the Arabic word for sausages, they are thick and packed with flavor and spice like garlic, peppers, cumin, and paprika. It is made of minced beef and is dried and so it’s hard and perfect for cooking with dishes to soften up.

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Sujuk Pasta

This creamy Tuscan inspired sausage pasta is a super easy and incredibly comforting and flavorful weeknight dinner recipe! So fast and tasty! It's made with a fragrant Arabic sujuk,

Course Main Course

Cuisine Italian

Ingredients

• 1 package medium shell
• 2 – 3 pcs Sujuk
• 1 package frozen spinach
• 2 cups cherry tomatoes halved
• 2 tablespoons butter
• Salt/Pepper to Taste
• Chicken stock powder to taste
• 2 cups heavy cream room temperature
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 cup Parmesan cheese
• ½ cup Mozzarella Cheese
• Salt to taste
• 1 teaspoon White Pepper

Instructions

• I used a wok for this recipe. Less mess. Even heat distribution, and more space to toss the final dish.
• Cook your pasta shells until aldante. Drain, and toss with some olive oil and the butter so it doesn’t stick. · Cut your Sujuk into round chunks, and toss in some butter until fragrant. Set aside.
• Heat your wok for a minute then add the spinach until its fully melted, then add the cherry tomatoes and toss around for a minute.
• Season with salt and pepper then add heavy cream gradually while you continue stirring.
• Season with chicken stock garlic powder, white pepper, and Italian seasoning. Taste to ensure the seasonings are to your liking. Add more and adjust if needed.
• Finally, add the Parmesan cheese and stir before adding the pasta shells and tossing to fully coat.
• Before serving I like to add the Mozzarella cheese on top, and to stir until it melts.
• Top with the Sujuk and serve.

Notes

 

 

 

The post SUJUK TUSCAN P A S T A appeared first on Lara Abdulhadi.

Ingredients

• 250 grams cheese tortellini
• 200 grams light cream cheese
• 400 grams baby spinach chopped
• 1 1/2 Cup chicken broth
• 3/4 Cup Mozzarella cheese
• 1 TSP salt
• 1/4 cup Parmesan cheese
• 1 TBSP Oregano
• 4 TBSP Parsley

Directions

• Cook the tortellini pasta according to package instructions
• In the meantime, add the chicken broth to a sauce-pan and add cream cheese, mix thoroughly, and let simmer for 8 – 12 minutes
• Add Oregano and Salt, and mix, then add spinach to the creamy mixture and let cook
• Before adding the pasta to the creamy mixture add Mozzarella cheese, and mix, and add the pasta
• Place mixture in an ovenproof dish and bake for 10 minutes
• Serve and garnish with Parmesan cheese and parsley

The post Creamy Spinach Tortellini appeared first on Lara Abdulhadi.

Ingredients

• 1 Large Oven Proof Dish
• 1 Package Cannelloni Tubes
• 4 Cups (1 Liter) Béchamel sauce 
• 2 TSP Nutmeg (If using packaged Béchamel sauce)
• 1 TBSP Veg Oil
• 1 Small White Onion Diced Finely
• 1 Garlic Glove Minced Finely
• 400 Grams Chopped Spinach
• Salt/Pepper to Taste
• 2 TBSP Chopped Parsley
• 2 TBSP Chopped Basil
• 1/3 Cup Grated Parmesan Cheese
• 1/2 Cup Mozzarella Cheese
• 3/4 Cup Ricotta Cheese
• 2 Cups Sun Dried Tomatoes
• 1 Can Ricotta and Tomato Sauce

Directions

• In a sauce pan add veg oil and cook garlic and onions, then add spinach.
• Add the Parmesan cheese, ricotta cheese, and 1/4 cup of the Mozzarella cheese and mix.
• Add the parsley and basil, and then the sun dried tomatoes.
• In an oven proof dish, add the Ricotta and Tomato Sauce on the bottom, then stuff the cannelloni tubes with the mixture layering them carefully.
• Top the layered tubes with bechamel and remaining shredded mozzarella and place in pre heated oven at 220 degrees Celsius for 35 minutes or until mixture bubbles on top.

The post Spinach Ricotta and Sun Dried Tomato Cannelloni appeared first on Lara Abdulhadi.

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Spaghetti in Spinach & Garlic Lemon Shrimp

There is something about watching the Shrimp turn pink as it cooks in a buttery garlic sauce that makes me want to make this dish multiple times a week…

Spinach, lemon, butter, garlic, freshly grated Parmesan, and shrimp! Makes you hungry doesn’t it?

Here’s the recipe, ready to eat in 20 – 30 minutes tops

Course Main Course

Cuisine Italian

Keyword Lemon Spinach Spaghetti, Shrimp Garlic Lemon Spaghetti, Spaghetti Shrimp

Prep Time 6 minutes minutes

Cook Time 12 minutes minutes

Total Time 18 minutes minutes

Ingredients

• 1 Pack Spaghetti No. 3
• 2 Tablespoons olive oil
• 6 Tablespoons salted butter Divided into 2 TBSP and 4 TBSP
• 2 cloves garlic minced
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1 KG medium sized shrimp
• salt and pepper to taste
• 1 teaspoon Italian seasoning
• 4 cups spinach
• ½ cup Parmesan cheese
• 1 Tablespoon lemon juice
• 1 cup cooking cream OPTIONAL

Instructions

• In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
• In a separate pan while your pasta is cooking, add olive oil and 2 TBSP of butter, then add garlic and paprika. Cook until you enjoy the fragrant, it’s that good. For an extra kick add some red pepper flakes.
• Add shrimp followed by salt/pepper and cook until shrimp turns pink. Turn shrimp ad follow suit.
• Add spinach and cook until wilted and mix in Italian seasoning.
• If you want to make a creamy version of this recipe add the cooking cream now and let it simmer until it slightly bubbles. If not using cooking cream skip to next step.
• Add the pasta to this mixture, and add remaining 4 TBSPs of butter, followed by the parmesan cheese.
• Add the lemon juice before serving and serve while hot.

Notes

The post Spaghetti in spinach and garlic lemon shrimp appeared first on Lara Abdulhadi.