Sizzling Sage Butter Pasta

Recipe found in cookbook Pasta by Eric Treuille & Anna Del Conte

Ingredients:

1 lb dried pasta (ribbons or stuffed pasta)

6 Tbsps butter

2 garlic cloves, peeled & halved

16 fresh sage leaves

freshly grated Parmesan

Cook pasta in large pot of boiling, salted water until firm to the bite

While pasta is cooking, heat butter & garlic in a skillet over medium heat until just golden

Add sage leaves & cook, stirring until fragrant (30 seconds)
Remove & discard garlic

Drain pasta & return to the warm pasta pot
Add hot butter & sage to pasta; toss well to coat

Serve immediately with Parmesan

Spinach & Walnut Pesto Pasta

Quick dinner. Be careful not to overdo the garlic!

Ingredients:

1 cup packed, stemmed spinach leaves

4 garlic cloves, crushed

3 Tbsps walnut pieces

6 Tbsps extra virgin olive oil

1/2 cup grated Parmesan

salt & pepper

1 lb dried pasta (tubes or shells)

Place spinach, garlic, walnuts & olive oil in a food processor; pulse until smooth

Transfer to a bowl

Mix in Parmesan until well combined

Add salt & pepper to taste

Cook pasta in large pot of boiling, salted water until firm to the bite

Drain, reserving 1/2 cup pasta water

Return pasta to pot, toss with pesto adding reserved water as needed

Serve immediately

Pasta Skillet with Tomatoes & Beans

Ingredients:

2 tsps olive oil

15 oz can diced tomatoes, drained

2 garlic cloves, minced

3 cups hot cooked angel hair pasta

1/2 cup chopped fresh basil

1/2 tsp salt

1/4 tsp pepper

15.5 oz can chickpeas, drained

1/2 cup grated Asiago cheese

2 Tbsps balsamic vinegar

Heat oil in large nonstick skillet over medium-high heat

Add tomatoes & garlic; saute 2 mins

Add pasta, basil, salt, pepper, & chickpeas; cook 2 mins

Place mixture in a bowl; stir in cheese & vinegar

Black Bean Salad

Ingredients:
1 (15 oz) can black beans, rinsed & drained
1 cup quartered cherry tomatoes
1/2 cup chopped red onion
1/4 cup chopped celery
2 Tbsps lime juice
2 Tbsps chopped fresh cilantro
1 Tbsp olive oil

Combine all ingredients in a medium bowl; toss well to coat

Pasta With Sun-Dried Tomato Pesto & Feta Cheese

Courtesy of Cooking Light. This is a great dinner that will be done in about 20 mins. Using refrigerated pasta vs dried speeds up the process. Serve with garlic bread & salad.

Ingredients:
1 (9oz) package refrigerated fresh linguine

3/4 cup oil-packed sun-dried tomato halves, drained (I used an entire 6.5 oz jar)
1/4 cup loosely packed basil leaves

2 Tbsps slivered almonds

2 Tbsps shredded Parmesan cheese

3 garlic cloves

1/2 tsp salt

1/4 tsp ground black pepper

1/2 cup crumbled feta cheese

Cook pasta according to the package directions

Drain over a bowl, reserving 1 cup cooking liquid

Return pasta to pan

While pasta cooks, place tomatoes & next 6 ingredients (through pepper) in a food processor; process until finely chopped

Combine tomato mixture & reserved 1 cup cooking liquid, stirring with a whisk

Add to pasta; toss well to coat

Sprinkle with feta

Mexican Casserole

Ingredients:
2 cans refried beans
1 can corn
1 jar salsa
1 small jar sliced olives
2-3 tortillas (enough to cover previous layers)
2 cups cooked rice
shredded cheese

Layer 9"x13" pan in the following order:
refried beans, corn, salsa, olives, tortillas, cooked rice, & shredded cheese
Bake in oven at 350° for 20 mins or until cheese is melted & bubbly
Serve with tortilla chips if desired

Brown Butter Gnocchi with Spinach & Pine Nuts

I found this in Cooking Light. Serve with a salad for a complete meal.

Ingredients:
16 oz package gnocchi
2 Tbsps butter
2 Tbsps pine nuts
2 garlic cloves, minced
10 oz package fresh spinach, torn
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup shredded Parmesan cheese

Cook gnocchi according to package directions; drain
Heat butter in a large nonstick skillet over medium heat
Add pine nuts to pan; cook 3 mins or until butter & pine nuts are lightly browned, stirring constantly
Add garlic to pan; cook 1 min
Add gnocchi & spinach to pan; cook 1 min or until spinach wilts, stirring constantly
Stir in salt & pepper
Sprinkle with Parmesan cheese

Yield: 4 servings

Cheese Enchilada Casserole

Modified recipe found in my cookbook The Best of Cooking Light Everyday Favorites. Serve with Spanish rice for a complete meal.

Ingredients:
1 cup shredded extra-sharp cheddar cheese
1 can (14.5 oz) diced tomatoes
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 tsps chili powder
2 garlic cloves, minced
1 can (2.25 oz) sliced olives
9 (6-inch) corn tortillas
Cooking spray
1 cup taco sauce
1/4 cup shredded Monterey Jack cheese

Preheat oven to 375°
Combine first 6 ingredients in a medium bowl
Arrange 3 tortillas in a 1 1/2 quart baking dish coated in cooking spray
Spread half of cheese mixture over tortillas
Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas
Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese
Bake at 375° for 20 minutes or until cheese melts

Pasta with Five Fresh Herbs

This is a great pasta & even better if you have your own herb garden so you don't have to buy all the packets from the store. This is the reason why I wish I had a herb garden.

Ingredients:
1 lb uncooked penne rigate
4 tsps extra virgin olive oil, divided
1/4 cup chopped fresh basil
1/2 tsp chopped fresh oregano
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 pints fresh cherry tomatoes
1 garlic clove, minced
1 Tbsp chopped fresh chives
1/2 tsp chopped fresh thyme
1/2 cup fat-free, less-sodium chicken broth
2 Tbsps chopped fresh parsley
1/2 cup (about 3 oz) goat cheese, crumbled

Cook pasta according to package directions, omitting salt and fat; drain
Place in a large bowl
Add 2 teaspoons olive oil, basil, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper to hot pasta, & toss well to combine
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat
Add tomatoes & garlic; sauté 2 minutes
Add chives & thyme; sauté 1 additional minute or until tomatoes are slightly charred & skins are just beginning to burst
Add broth; bring to a boil
Cook over high heat 1 minute
Add tomato mixture & parsley to pasta; toss gently to combine
Sprinkle with cheese; serve immediately

Rice Noodles with Tofu and Bok Choy

This is a quick & easy weeknight dinner that I found in Cooking Light.

Ingredients:
1 (6 oz) package rice noodles
1/4 cup low-sodium soy sauce
2 Tbsps rice vinegar
1 tsp sugar
1 tsp dark sesame oil
1/2 tsp crushed red pepper
Cooking spray
2 cups (1/4-inch) red bell pepper strips
5 cups sliced bok choy
1/2 pound firm water-packed tofu, drained & cut into 1/2-inch cubes
3 garlic cloves, minced
1/2 cup thinly sliced green onions
3 Tbsps chopped fresh cilantro

Cook noodles in boiling water 6 minutes; drain
Combine soy sauce, vinegar, sugar, oil, & crushed red pepper, stirring well with a whisk
Heat a large nonstick skillet coated with cooking spray over medium-high heat
Add bell pepper strips; sauté 2 minutes
Add bok choy; sauté 1 minute
Add tofu and garlic; sauté 2 minutes
Add noodles and soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat
Sprinkle with green onions and cilantro

Spaghetti with Sweet Cherry Tomatoes, Basil, & Extra Virgin Olive Oil

I found this recipe in a magazine (I can't remember which magazine) & love it! It's a Jamie Oliver recipe & one of the easiest pastas I have ever made. A great wine (we enjoyed a 2004 Red Diamond Shiraz with this dinner this week) & garlic bread are the perfect accompaniments.

Ingredients:
1 lb dried spaghetti
11-14 oz ripe cherry tomatoes, red & yellow
2 handfuls fresh basil
6-8 glugs extra virgin olive oil
2-3 cloves garlic, minced
1 Tbsp white vinegar
salt & pepper

Cook pasta according to package directions
While pasta is cooking, halve the tomatoes; put them in a large bowl
Add basil, garlic, olive oil, & vinegar
Season to taste with salt & pepper
Scrunch with hands to slightly mash the tomatoes; this can sit until the pasta is done cooking
Drain the pasta & while steaming hot, mix well with tomato mixture
Serve immediately

Quick Cook Arrabbiata

This is a great weeknight dinner I found in my cookbook Pasta. It is a quick & easy weeknight dinner - focaccia bread is a nice accompaniment.

Ingredients:
1/2 cup extra virgin olive oil
1 medium onion, finely sliced
3 garlic cloves, sliced
1 tsp crushed red pepper flakes
2 - 14 oz cans Italian plum tomatoes, chopped
salt
pepper
1 lb pasta (strands or tubes)
2 Tbsp torn fresh basil

Heat oil in a skillet
Add onion, garlic, & red pepper flakes & cook over medium-high heat, stirring frequently, until soft & golden, 7 mins
Add tomatoes & cook, stirring occasionally, until thickened, 15 mins
Add salt & pepper to taste
Meanwhile cook pasta in a large pot of boiling, salted water until firm to the bite; drain
Add pasta with basil to the hot sauce
Toss to coat, serve immediately

Ziti with Spinach, Cherry Tomatoes, & Gorgonzola Sauce

This is my slightly modified version of a Cooking Light recipe. It's very easy to make & very yummy!

Ingredients:
16 oz uncooked ziti (1 package)
1 tsp extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 tsp salt
1/4 tsp crushed red pepper
2 garlic cloves, minced
12 Tbsps half-and-half
6 Tbsps Gorgonzola cheese, crumbled
2 cups fresh spinach

Cook pasta according to package directions, omitting salt and fat; drain
Heat extra-virgin olive oil in a large nonstick skillet over medium heat
Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally
Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly
Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally

Serve with garlic bread sticks - 1 package refrigerated bread sticks, melt 1 Tbsp butter & mix with 1 1/2 tsp minced garlic. Brush butter mixture on bread sticks, twist, & bake in oven at 350° for 13 mins

Two Cheese Enchiladas

Ingredients:
1 (15 oz) can pinto beans, drained
1 cup frozen whole kernel corn, thawed
1/2 cup Monterey Jack cheese with jalapeno peppers, shredded
1/2 cup chopped, fresh cilantro, divided
2 (10 oz) cans red enchilada sauce, divided
1/2 cup fresh, refrigerated salsa
cooking spray
8 (6") corn tortillas
1/2 cup crumbled queso fresco or queso anejo

Preheat oven to 375º
In a medium bowl, partially mash the beans with a fork
Add corn, cheese, 1/3 cup cilantro, & 1/4 cup enchilada sauce
In another bowl, combine remaining enchilada sauce & salsa
Lightly coat a 13"x9" baking dish with cooking spray
Pour 1/2 cup of enchilada sauce mixture in the bottom of the dish
Warm tortillas in microwave according to package directions
Spoon about 1/3 cup bean mixture down center of each tortilla; roll up
Arrange tortillas seam side down in baking dish; top with remaining enchilada sauce mixture & crumbled cheese
Bake for 20 mins or until thoroughly heated
Sprinkle with remaining cilantro

Risotto with Fresh Mozzarella, Grape Tomatoes, & Basil

The following recipe is from Cooking Light and is very, very good! Risotto consists of a lot of stirring so you have to constantly watch your pot otherwise the risotto will burn. This dinner goes perfect with garlic bread & a nice glass of wine!

Ingredients:
3 Tbsp balsamic vinegar
4 1/2 cups fat-free, less-sodium chicken broth
2 Tbsp extra virgin olive oil, divided
2 cups chopped leek
1 1/2 cups Arborio rice or other medium-grain rice
1/3 cup dry white wine
1/4 cup half-and-half
1 tsp salt
1/4 tsp freshly ground black pepper
1 cup halved grape tomatoes
1/4 cup chopped fresh basil
5 oz fresh mozzarella cheese, finely diced

Place vinegar in a small, heavy saucepan; bring to a boil over medium heat
Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes); set aside

Bring the broth to a simmer in a medium saucepan (do not boil); keep warm

Heat 1 Tbsp oil in a large saucepan over medium-high heat
Add leek; sauté 3 minutes or until tender
Add rice; cook 2 minutes, stirring constantly
Stir in wine, and cook 1 minute or until the liquid is nearly absorbed, stirring constantly
Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring constantly Reduce heat to medium
Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total)
Stir in half-and-half, salt, and pepper; cook 2 minutes
Remove from heat; stir in tomatoes, basil, and cheese
Place about 1 cup risotto evenly into 6 shallow serving bowls, and drizzle each with 1/2 teaspoon balsamic syrup and 1/2 teaspoon olive oil

Yield:
6 servings (serving size: about 1 cup)

Nutritional Information:
CALORIES 378(29% from fat); FAT 12.1g (sat 5.2g,mono 4.1g,poly 1g); IRON 1.3mg; CHOLESTEROL 24mg; CALCIUM 178mg; CARBOHYDRATE 51.6g; SODIUM 777mg; PROTEIN 13.2g; FIBER 1.6g

Roasted Garlic & Cherry Tomatoes Pasta

Regardless of what you may think, this recipe isn't too garlicly. The roasted garlic doesn't come across as strong as minced or chopped garlic - and no 16 cloves of garlic is not too much!

Ingredients:
2 lbs cherry tomatoes, halved
16 garlic cloves, peeled
1/2 cup extra virgin olive oil
1/4 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
1 lb dried pasta (spaghetti recommended)
1 handful torn, fresh basil leaves

Preheat oven to 400º
Arrange tomato halves & garlic cloves so that they fit snugly in an over tray or ovenproof pan
Drizzle with olive oil & sprinkle with red pepper flakes, salt, & pepper
Roast until garlic is soft & golden, about 25 mins
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite
Drain
Return pasta with tomatoes & garlic to the warm pasta pot
Toss well to coat
Sprinkle with basil
Serve immediately

Servings: 4

Macaroni & Cheese

Ingredients:
Butter, for greasing dish
12 oz wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 tsp all-purpose flour
1/2 tsp salt, plus more for pasta water
1/4 tsp freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 oz cooked ham, diced, optional
2 Tbsp finely chopped fresh Italian parsley leaves

Preheat the oven to 450º
Butter a 13 by 9-inch glass baking dish and set aside
Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes
Drain well, but do not rinse
Whisk the cream, milk, flour, 1/2 tsp salt, and pepper in large bowl to blend.
Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley
Add the noodles and toss to coat
Transfer the noodle mixture to the prepared baking dish
Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend
Sprinkle the cheese mixture over the noodle mixture
Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes
Let stand for 10 minutes before serving

Moros y Cristianos (Cuban-Style Black Beans & Rice)

Ingredients:
2 cups uncooked long grain rice
2 Tbsp olive oil
2 cups chopped onion
2 cups chopped green bell pepper
6 garlic cloves, minced
1 cup chopped seeded tomato
2 Tbsp sherry vinegar
2 tsp ground cumin
1 1/2 tsp dried oregano
1 tsp ground coriander
1 tsp fennel seeds, crushed
1/2 tsp salt
1/4 tsp ground red pepper
1/4 cup water
3 - 15 oz 50% less sodium black beans, rinsed & drained
6 dashes hot pepper sauce (Tobasco)

Cook rice according to package directions (I personally use a rice cooker)
Heat oil in a large saucepan over medium-high heat
Add onion, bell pepper, & garlic to pan; cook 10 mins or until tender, stirring occasionally
Add tomato to pan; cook for 2 mins
Add vinegar & the next 6 ingredients (thorough red pepper) to pan; cook for 2 mins
Stir in 1/4 cup water, beans, & pepper sauce; bring to a boil
Reduce heat & simmer for 10 mins or until heated through, stirring occasionally

Yield: 12 servings (serving size; about 1/2 cup beans & 1/2 cup rice)

Cavatappi with Arugula Pesto & Cherry Tomatoes

This Cooking Light pasta is amazing!
If you don't have time to make the pesto, Anne's Italian Basil Pesto works well and is wonderful. Using pre-made pesto is a huge time saver.
A great red wine paring is the 2004 Valpolicella Superiove Zenato.


Ingredients:
Pesto-
5 cups trimmed arugula
1/2 cup (2 oz) grated fresh Parmesan cheese
1/4 cup pine nuts, toasted
1 Tbsp lemon juice
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 garlic clove, minced
1/3 cup water
2 Tbsp extra virgin olive oil

1 lb uncooked cavatappi pasta
2 cups red & yellow cherry tomatoes, halved (about 3/4 lb)
2 Tbsp pine nuts, toasted

To prepare pesto, combine first 7 ingredients (through garlic clove) in a food processor; process until finely minced
With processor on, slowly pour 1/3 cup of water & oil through food chute; process until well blended
Cook pasta according to directions, omitting salt & fat; drain
Combine pesto, pasta, & tomatoes in a large bowl; toss well
Sprinkle pine nuts over pasta
Serve immediately

Creamy Stove-Top Macaroni & Cheese

Ingredients:
4 cups uncooked medium elbow macaroni
3 Tbsp all-purpose flour
1 tsp salt
1/4 tsp black pepper
2 1/4 cups fat-free milk
1/4 cup (2 oz) less-fat cream cheese, softened
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1/2 tsp bottled minced garlic
1 1/4 cups (5 oz) shredded reduced-fat cheddar cheese

Cook pasta according to package directions, omitting salt & fat
Drain and set aside
While pasta cooks, place flour, salt, & pepper in a large saucepan
Add milk, stirring with a whisk until well blended
Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly
Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally
Stir in mustard, Worcestershire, & garlic; simmer 1 minute
Remove from heat
Add cheddar cheese, stirring until cheese melts
Combine pasta & cheese sauce in a large bowl; toss well