Monkey Pasta Recipes

GARLIC PARMESAN MONKEY BREAD

Steps:

• Grease a 10 inch Bundt pan or tube pan.
• In a medium bowl, mix together the green onion, parsley, garlic powder, salt, butter and eggs until well blended. Break the bread dough off in walnut-sized pieces, and dip each piece into the egg mixture.
• Place coated dough balls into the prepared pan. Once there is a layer of balls covering the bottom of the pan, sprinkle with Parmesan cheese. Repeat, sprinkling each layer with cheese until everything is in the pan. Cover loosely, and let rise until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 30 minutes in the preheated oven, or until golden brown.

VEGGIE-PACKED PASTA

Steps:

• Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
• Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside.
• Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick.
• Transfer the pasta mixture to a 9-by-13-inch baking dish.
• Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined.
• Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes.
• Remove and garnish with fresh parsley.

MONKEY PASTA

Steps:

• Make a roux by melting the butter in a saucepot over medium heat. Add the flour and stir lightly until incorporated. The roux should look like "wet sand"; if not, adjust with more butter or flour as necessary. Add the milk and cook and thicken to make a bechamel sauce. (The sauce should be slightly thicker than heavy cream.) Reserve and keep warm.
• Bring a pot of salted water to a boil; prepare an ice-water bath. Blanch the broccoli florets in the boiling water and immediately transfer to the ice water to stop the cooking process. When cool, drain and set aside.
• Cook the pasta according to the package instructions. Before draining, set aside 1 cup of the pasta water. Drain the pasta and coat with a bit of oil to prevent the pasta from sticking together. Reserve.
• Heat a saute pan over medium-low heat. Add the grapeseed oil, garlic and onions and cook until transparent. Add the sun-dried tomatoes and zucchini and sweat down a bit. Add the broccoli florets followed by the bechamel sauce and pasta. Toss to combine, adding a little of the reserved pasta water if the sauce seems too thick. Mix in the Parmesan. Add the chives, 2 tablespoons salt and the pepper and toss to combine.
• Transfer to a serving bowl and garnish with the chopped parsley and more Parmesan.

CINNAMON ROLL MONKEY BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9inch bundt pan with non stick spray, and set aside.
• Cut each cinnamon roll into 6 pieces.
• Combine the granulated sugar and cinnamon in a 1 gallon ziplock bag, and shake them until mixed together.
• Add the cinnamon roll pieces to the bag and shake it all up until they are evenly coated in the cinnamon sugar mixture.
• Place the biscuit pieces into the prepared bundt pan
• Add the melted butter and brown sugar to a small bowl and stir it all together.
• Pour the mixture evenly over the biscuits in the pan.
• Place the pan in the oven and bake for 35 to 45 minutes, until the pieces are cooked through and the top is golden brown.
• Let the monkey bread cool for 5 minutes in the pan.
• Place a plate or cake stand upside down over the top of the monkey bread and flip them over together so the monkey bread comes out on the plate.
• Let the monkey bread sit on the plate or stand for about 10 minutes.
• Add the icing from the cinnamon roll cans to a small bag and snip the corner of the bag off. Drizzle the icing evenly over the top of the monkey bread and enjoy.