By Dane Feldman
Nearly everyone in the 18-25 range will say that surviving merely on pasta and noodles is a rather real possibility and, for many, a reality at least through the first years of living off campus at college. For that reason, I thought it best to take a look at some of the most delicious pasta and noodle recipes published on Dish + Drink this calendar year.
This recipe is extremely simple to make even though it requires a handful of ingredients. It’s a personal favorite of mine for fall and winter, which means you won’t have to wait to make this. Thankfully, butternut squash is available practically all winter long.
I’m still working on perfecting the homemade ramen-style dishes so as not to have to wait in line at the noodle shops around the city. This recipe is delicious, spicy, and protein-heavy.
One of my personal favorite pasta dishes is penne a la vodka. An Italian restaurant near my house used to make the best vodka sauce around, but the owners sold the space a few years back. In an attempt to create my own vodka sauce and fill the void (not to mention a hankering for crab), I whipped up this recipe. It’s not as good as the restaurant’s, but it’ll do.
If you haven’t learned by now, I love eggs in my noodle dishes. I generally stick to putting it in Asian noodle dishes like ramen or sesame noodles, but eggs go so well with olives and greens. This dish is easy to throw together, but tastes light and delicious.
Okay, so I already listed a sausage and pasta dish, but I can’t help it. I love sausage and pasta together. It’s a simple combo that’s guaranteed to be tasty and filling, so as they say, “if it ain’t broke, don’t fix it.” As a matter of fact, I’ve got a brand new sausage and pasta recipe coming your way at the end of the week.
I’ve made plenty of curries since launching Dish + Drink, but of the ones I made this year this one is definitely top dog. Summer vegetables, a little bit of spice (or a lot depending on how brave you are), and a whole lot of mushrooms and shrimp. I’m a big fan of shrimp in my curry, but if you aren’t a shrimp eater feel free to make this with sliced chicken.
It’s really only in 2014 that I have come around to scallops. Yes, they’re still chewy, but I’m starting to learn to like that. Bay scallops especially are great for soaking up sauce and few pasta combos are better than linguini and pesto.
Remember before when we were talking about easy recipes college students can live off of? This one is absolutely it–the holy grail of ramen recipes. Why? It requires a small amount of ingredients, practically no prep work, and very little in the way of kitchen skills to make. It’s okay, Mom, there’s kale in here. Nutrition, for the win.
Over the summer, I made some great bruschetta for a barbecue that yielded so much extra I hardly knew what to do with it. Cooked (or sundried) tomatoes and pasta are pretty much a match made in heaven, but have you tried fresh tomatoes? This dish is packed with flavor and the fresh tomatoes make each bite juicy and delicious. Unfortunately, you’ll have to wait for heirloom tomatoes to come back around, so I’d bookmark this one if I were you.
What’s a noodle list without at least one mention of soba noodles? Any follower of Dish + Drink knows I’ve made stir fries every way I can think to. I’m a huge fan of stir fry because it allows for countless combinations of vegetables, protein, sauce, spice, and noodles. This one is special because it features delicious greens, sprouts, some of the last peppers of 2014 from my garden, and plenty of spices.
For more of Dish + Drink’s Best of 2014 series, take a look at yesterday’s Sunday Brunch: Best of 2014.