Mediterranean Vegetable, White Bean and Feta Penne

Loaded with fresh ideas, I pulled this recipe from my "to make" list for an easy weekend meal. When I showed the recipe to my husband, he requested that I add some chicken. I thought it would be a great addition, too, and decided that seasoning it with Herbs de Provence would be a great complement to the flavors in the dish.




This dish is not only delicious, but a cinch to throw together.  The flavors are great (of course, I am a huge fan of feta cheese), and we discovered an added bonus - it is also delicious as a cold pasta salad for leftovers! 

Mediterranean Vegetable, White Bean and Feta Penne
Source: Slightly adapted from Clean Eating Magazine, February 2011, Page 40

6 oz whole-grain penne pasta
1 cup cooked canned white beans, drained and rinsed well
2 medium tomatoes, chopped
4 cloves of garlic, minced, divided
1 tbsp balsamic vinegar
1 tsp dried basil
1/4 tsp red pepper flakes
1/4 tsp sea salt
1 tbsp plus 2 tsp extra-virgin olive oil, divided
1 medium zucchini, cut into eighths lengthwise, then cut into 2-inch pieces
1 medium green bell pepper, cut into thin strips, then cut into 2-inch pieces
1/2 tsp dried rosemary
1 cup crumbled reduced-fat feta
2 boneless, skinless chicken breats (optional)
1 teaspoon Herbs de Provence (optional)

INSTRUCTIONS:
1. Cook penne according to package directions, adding beans during the last minute of cooking.

2. Meanwhile, in a medium bowl, combine tomatoes, 2 cloves garlic, vinegar, basil, pepper flakes and salt; set aside.

3. (Optional if using chicken) Heat 1 teaspoon oil in a large nonstick skillet on medium heat, tilting skillet to coat bottom lightly. Sprinkle chicken with herbs de provence, then add to skillet. Cook about 8 minutes on each side, or until cooked through. Remove from skillet.

4. Heat 1 teaspoon oil in same skillet over medium high heat, tilting skillet to coat bottom lightly. Add zucchini and bell pepper and cook for 4 minutes or until edges begin to brown, stirring frequently. Add remaining 2 cloves garlic and cook for 15 seconds, stirring constantly. Remove from heat, stir in tomato mixture and drizzle with remaining 1 tbsp oil. Chop chicken into bite size pieces and add to vegetable mixture. Cover to keep warm.

Four: Drain penne-bean mixture, place in a serving bowl, sprinkle evenly with rosemary and all but 1/4 cup feta. Spoon vegetable/chicken mixture over top and finish with remaining feta.

Sausage and Grilled Vegetable Penne

After describing last week's grilled sausage and pasta dish to my husband, his reply was "and then you are going to add pasta sauce?" I explained that no, I wouldn't add pasta sauce, but that the lemon juice/pasta water would create a light sauce. He seemed disappointed by this prospect, although he ended up enjoying the dish.

This weekend we were having some guests for dinner, so when looking for inspiration, I found another sausage/pasta/vegetable dish that would take the addition of some red sauce quite well. The meal turned out great and I was happy to prepare my husband what he had really wanted!



Sausage and Grilled Vegetable Penne
Source: Slight adapted from Melissa d'Arabian
Serves: 4

• 1 sweet onion, cut into wedges
• 1 medium zucchini, sliced in 1/2 lengthwise and then into strips about 3/4" thick
• 1 red bell pepper, cheeks and seeds removed, sliced into long strips about 3/4" thick
• 1/2 pound button mushrooms, stemmed and sliced in half
• 2 1/2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/2 pint grape tomatoes, washed, dried, sliced in half
• 4 sweet or hot chicken Italian sausages, thinly sliced or casings removed
• 12 ounces whole-grain penne
• about 16-20 ounces pasta sauce 
• Freshly grated Parmesan, for garnish

Preheat the grill and a grill pan to medium, about 400-450 degrees F. 

In a bowl, toss all the vegetables, except the tomatoes, with oil. Season with salt and pepper, to taste. Add vegetables to grill pan and cook until caramelized, turning vegetables halfway through the cooking time.  Meanwhile, cook pasta according to package directions, and warm the pasta sauce. 

Add the sausage to the grill and cook until heated through, for fully cooked sausage.  Uncooked sausage will take longer, about 20 minutes.  Once the vegetables and sausage are cooked, cool slightly, then coarsely chop. Add vegetables, sausage, pasta and sauce to a large bowl and toss to combine.  Season with salt and pepper, to taste, and serve topped with Parmesan.

Grilled Sausage with Olives, Capers, and Summer Vegetables

I love keeping tabs on Cara's blog for great healthy recipe ideas, tips, and tricks. Last week this recipe came up, and seemed perfect for us since we had lots of basil, summer squash, and green beans to use up! I wanted to add a grain to the dish, and ended up going with our favorite pasta - Barilla Plus (that stuff is awesome). This result was a fantastic dinner - bright from the touch of lemon, with plenty of briney goodness from the olives and capers (I found that it didn't need any additional salt). As an added bonus - it was quick to throw together, with the pasta cooking in the same time as the sausages and vegetables.



Grilled Sausage with Olives, Capers, and Summer Vegetables
Slightly adapted from Cara's Cravings

1 pound summer squash, halved lengthwise and sliced
3/4 pound fresh romano beans or green beans, cut into 1 - 1 1/2" pieces
1 pound (4 links) Italian turkey or chicken sausage
about 1/3 cup chopped basil
4 ounces pitted Kalamata olives, cut in half
1 tablespoon capers
juice of 1 lemon
8 ounces of your favorite pasta
1/4 cup freshly grated parmesan cheese

Preheat grill to medium-high heat.

Combine the sliced squash and beans on a baking sheet. Spray with olive oil cooking spray and season with salt and pepper. Also spray the sausages with cooking spray.

Place the vegetables in a grill basket and the sausages right on the grill. If you are using pre-cooked sausages, you won't need to leave them on their very long. Just grill until they are hot throughout and have some nice grill marks. For uncooked sausages, cook for about 20 minutes, turning occasionally, until cooked through and browned. Stir the vegetables every so often, until crisp-tender and lightly charred and beginning to caramelize in spots.

Meanwhile, chop the basil and slice the olives and add both to a large bowl. Also, cook pasta according to the package directions, and reserve about 1 cup of pasta water before draining pasta.  When the sausage is done, let it rest for a few minutes and then slice into 1" chunks. Add the sausage pieces, vegetables, cheese, and pasta to the bowl with the basil and capers. Squeeze the lemon juice over everything, toss, and add pasta water a little at a time to achieve desired consistency.  Season to taste with salt and pepper. Serve warm.

Tomato Basil Orzo Salad

I made this recipe once, years ago, and remember liking it very much.  We were invited to a summer party a few weeks ago, and I was pondering what to bring when my husband suggested this orzo salad.  I thought it was a great idea, and we got to use some fresh basil from our Aerogarden.  It was a huge hit with the party guests!  


Tomato Basil Orzo Salad
Source: Sunset Magazine
Yield: 4 to 6 light-entrée servings or 8 to 10 side-dish servings

• 1 1/2  cups  dried orzo pasta (use whole wheat orzo to make this a clean eating dish)
• 1 1/4  pounds  firm-ripe tomatoes, at room temperature
• 3/4  cup  chopped fresh basil leaves
• 1  or 2 cloves garlic, peeled and minced
• 3  tablespoons  extra-virgin olive oil
• 2  tablespoons  balsamic vinegar
• About 1/4 cup grated parmesan cheese
• Salt and pepper

1. In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes.

2. Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently.

3. Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.

Nutritional Information:

Calories: 255 (32% from fat)

Protein: 7.8g

Fat: 9g (sat 1.8)

Carbohydrate: 37g

Fiber: 2.6g

Sodium: 74mg

Cholesterol: 2.6mg

Baked Pasta with a Turkey Meat Sauce

Winter will soon be a distant memory, and before we are enjoying the comforts of spring, I thought I would share a great cold weather comfort dish. I challenged myself to truly follow the limits of the amount of cheese in the recipe. If my husband is anywhere near me while cooking, I feel compelled to add more because he always looks at me like he's thinking, "that's all?"



However, precisely one cup of cheese worked out perfectly for this dish!  I swapped out the asparagus for some zucchini, which worked great.  This is a delicious, hearty, comforting meal!

Baked Pasta with a Turkey Meat Sauce
Source: Clean Eating Magazine, January/February 2009
Serves: 6

12 ounces whole wheat penne or pasta of your choice
3/4 lb thin asparagus, trimmed and cut into two inch pieces, or 2 small zucchini, washed and cut into 1/2" quarters
olive oil cooking spray
3/4 lb lean ground turkey
3 cups no salt added tomato sauce (Muir Glen recommended)
1/2 tsp dried basil
1/4 tsp garlic powder
1/4 tsp sea salt or coarse kosher salt
freshly ground black pepper, to taste
4 ounces part skim mozzarella cheese, grated (about 1 cup)
1/4 cup Parmigiano-Reggiano cheese, grated


Preheat oven to 350 degrees F.  Bring a large pot of water to a boil and cook pasta according to package directions.  When pasta is one minute from being done, add the asparagus or zucchini and boil for 1 minute, then drain and return to pot.

Meanwhile, coat a large skillet with cooking spray and heat to medium high; add turkey and cook, stirring often, until lightly browned, about 7 minutes.  Add tomato sauce, basil, garlic powder, salt and pepper, and simmer until heated through, 3 to 4 minutes.  Add turkey meat sauce to pasta and stir to combine.

Lightly coat a 2 quart baking dish with cooking spray; add 1/2 the pasta mixture and sprinkle with 2/3 of the mozzarella.  Add remaining pasta mixture and top with remaining mozzarella and parmesan.  Bake for 18-20 minutes or until cheese is melted.  Let rest for 5-10 minutes before serving.

Nutritional information per 1 1/2 cup serving:
Calories: 400
Total Fat: 6 g
Sat Fat: 3 g
Carbs: 56g
Fiber 8 g
Sugars: 8g
Protein: 28 g
Sodium: 270  mg
Cholesterol: 40 mg

Soba Noodle Salad with Chicken and Scallions

I've been putting in some extra hours at work, and as a result, I'm trying to focus on recipes that are quicker to prepare. I'm a big fan of soba and trying new ingredients, so this recipe seemed perfect. I've never purchased red cabbage (or any cabbage, for that matter) before, so I'd be charting new territory there. I couldn't have asked for an easier way to prepare the cabbage for the first go-around... thinly slicing is something I can definitely handle!



As promised, this came together easily and quickly. I sauteed the chicken the night before when I was preparing something else, so that was already chopped and in the fridge. A rotisserie chicken would work in a pinch, too. The dressing and vegetables were prepared while the water boiled and the soba cooked. Then just toss it all together! Quick and delicious - perfect after a ragged week.

Soba Noodle Salad with Chicken and Scallions
Source: Everyday Food, November 2009
Serves 4-6

• 3/4 pound soba (Japanese buckwheat noodles)
• 1/4 soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoons vegetable oil
• 1 teaspoon agave nectar (or sugar)
• 1 garlic clove, minced or grated
• 1 teaspoon freshly grated ginger
• 3/4 pound shredded cooked chicken
• 6 scallions, thinly sliced
• 2 1/4 cups thinly sliced red cabbage

1.  In a large pot of boiling water, cook soba according to package directions.  Meanwhile, in a large bowl, combine soy sauce, vinegar, oil, agave, garlic, and ginger.
2. Drain soba, rinse with cold water, and drain again.  Transfer to bowl with soy mixture and toss.  Add chicken, scallions, and cabbage and toss to combine.

The magazine includes the nutritional information per serving, but fails to mention how many servings the recipe makes (I added my own 4-6 serving estimate above).  Typically, one serving of pasta is 2 ounces, in which case, this recipe makes 6 servings.  I'm guessing that's what they are referring to as a serving.
Nutritional Information (per serving):
Calories: 505
Total Fat: 8.2 g
Sat. Fat: 1.3 g
Carbohydrates: 72.1 g
Fiber: 5.7 g
Protein: 37.6 g

Spicy Red Pepper Pasta with Eggplant

This was a quick dinner that was very flavorful with the eggplant and spicy red pepper sauce.  I loved the sauce so much and can't wait to have it again!

Spicy Eggplant and Red Pepper Pasta
Source: Cook Like a Champion / Good Things Catered


Ingredients:

• 3/4 teaspoon olive oil
• 1 small eggplant, chopped into 1/2 inch cubes
• 1 large red pepper, sliced into 1 1/2 inch pieces
• 1/2 pound penne or pasta or your choosing
• Spicy Red Pepper Sauce (recipe follows)
  
• 1 tablespoon chopped flat leaf parsley

Directions:
-In large stock pot with salted water, cook pasta according to manufacturers directions to just al dente.
-In large non-stick pan (important with the eggplant) heat oil over medium high heat.
-Add eggplant and cook, stirring constantly, until beginning to become tender, about 10 minutes.
-Add red pepper and continue sauteing until peppers become crisp tender, about 3-5 minutes.
-Add pasta sauce and stir to combine, bringing to a slight simmer.
-Add pasta and stir to combine.
-Top with fresh parsley

Spicy Red Pepper Sauce

• 3/4 teaspoon olive oil
• 1/4 cup white onion, finely diced
• 2 garlic cloves, minced or pressed
• 1 large red pepper, roasted (fresh is best, but the jarred kind will work fine)
• 14 ounce can whole tomatoes, drained and roughly chopped
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon balsamic vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• freshly ground black pepper

Directions:
-In bowl of food processor, pulse roasted red peppers until relatively smooth and set aside.
-In large stock pot over medium heat, heat oil.
-Add diced onion and cook until translucent and just beginning to brown.
-Add garlic and cook until fragrant, about 30 seconds.
-Add pureed red peppers and chopped tomatoes and heat until starting to bubble.
-Turn heat to a simmer and add remaining ingredients, stirring to combine.
-If storing, remove from heat and place in airtight containers in fridge once cooled.
-If serving immediately, simmer until begins to bubble and serve. 

Spaghetti with Tuna, Lemon, and Breadcrumbs

It's good to have an arsenal of quick, easy, delicious meals in your recipe file for when you...well... need something quick, easy, and delicious. This recipe definitely fits the bill.  It has a bright lemon flavor, and is done in the amount of time it takes to boil water and cook the pasta.  I used my toaster oven to make the breadcrumbs since it takes even less time to heat up than the regular oven.

Spaghetti with Tuna, Lemon, and Breadcrumbs
Source: Everyday Food, January/February 2009

• Coarse salt and ground pepper
• 2 slices whole-wheat sandwich bread
• 1 tablespoon plus 1 teaspoon olive oil
• 3/4 pound spaghetti
• 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
• 1/2 cup chopped fresh parsley
• 3 tablespoons slivered Kalamata olives
• 2 cans (6 ounces each) chunk light tuna in water, drained

1. Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bread and 1 teaspoon oil until coarse crumbs form. Spread on a rimmed baking sheet; season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes.
2. Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, parsley, olives, and 1 tablespoon oil; toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with breadcrumbs.

Crispy Tofu with Garlic and Broccoli

We like tofu, but have kind of been in a tofu rut - we only make one dish with it. I saw this and decided to give it a try, and see if we can like tofu in other dishes. I decided to serve it with japanese soba noodles, and it was a great pairing. The sauce it great, though next time I might reduce the amount of broth and/or add a thickener. Either way, a delicious meal!

Crispy Tofu with Garlic and Broccoli
Source: Mary Ellen’s Cooking Creations

• 1 block firm tofu, cut into thirds
• 2 cloves garlic, chopped
• Approximately 1 tbsp chopped white onion
• 2 tbsp cooking sherry
• 1 small head broccoli, chopped into florets
• 14.5 oz chicken broth
• 1/4 c low sodium soy sauce
• 1 tsp brown sugar
• 1 tbsp Hoison
• 1 tsp (or less) red pepper flakes
• 1 tbsp cornstarch
• 1 green onion, chopped

Directions

1. Bring a pot of salted water to a boil. Add tofu; remove after 5 minutes. Drain and press some of the water out. Chop into bite sized pieces.
2. Heat 2-3 tbsp olive oil in a large non-stick pan.
3. Add tofu and cook until browned on all sides, about 12-15 minutes. Once cooked, remove tofu and let drain on a plate covered with a paper towel. Note - the tofu will still be somewhat wet so be careful when you add it to the oil! I wore an apron tonight to protect me from the splatter.
4. Add the onions and garlic to the pan; saute 2 minutes. Add cooking sherry, cook 1-2 minutes. Add broccoli and red pepper flakes; saute 3-4 minutes.
5. Add chicken broth mixed with soy sauce, brown sugar, and Hoison. Bring to a simmer for 5 minutes.
6. Remove a few tbsp of the sauce to a small bowl and whisk in the cornstarch. Pour the mixture into the pan and stir.
7. Return the tofu to the pan along with half of the green onions. Let simmer for a few minutes.
8. Serve over noodles and top with the rest of the green onions.

Farfalle with Roasted Eggplant and Ricotta

I needed to use up some ricotta and eggplant, so I went off in search of...something different.  I didn't want lasagna or some other eggplant/cheese/red sauce bake.  As soon as I saw this recipe, I couldn't wait to make it.  With my soft spot for baking, I was intrigued at the thought of using cocoa powder in something other than a sweet treat. 

When the eggplant was finished roasting and I pulled the tray out of the oven - I immediately knew I'd picked the right recipe.  Just as the author states - the cinnamon wafts up to your nose, and the cocoa is just barely there.  They both add a wonderful dimension to the dish, which, with the creamy ricotta sauce, serves as a fantastic alternative to marinara based recipes for ricotta and eggplant. 

Farfalle with Roasted Eggplant and Ricotta
Down-sized and slightly adapted from: Burp! Recipes
Serves 2-3

• 3/4 pound eggplant, cleaned and cut into small cubes
• 1/2 medium sweet onion, diced
  
• 1/8 tsp ground cinnamon
• 1/8 tsp cocoa powder
• salt
• freshly ground black pepper
• olive oil, for roasting
• 2 tablespoon chopped walnuts
  
• 5 oz low fat ricotta cheese
• 1/4 cup chopped flat-leaf Italian parsley or 1 tablespoon dried Italian seasoning
  
• 1/3 cup pecorino romano cheese, grated
• 6 ounces farfalle pasta (whole wheat, or our favorite - Barilla Plus)
  

1.  Preheat oven to 425ºF. Toss eggplant and onion with cinnamon and cocoa powder. Arrange on a large baking sheet. Drizzle liberally with olive oil. Bake, stirring occasionally until tender, about 25 minutes. Scatter the chopped walnuts on top of the eggplant and return to the oven, cook an additional 10 minutes.

2. In a large bowl, mix ricotta, parsley, romano, and salt and pepper (to taste). Set aside.

3.  Cook pasta until al dente. Reserve about 1/2 cup of the pasta water when draining the pasta. Add the pasta to the ricotta mixture, adding enough pasta water to loosen the sauce. Add the roasted eggplant and mix well.  Serve immediately.

Turkey Sausage Ragu

This meal was fantastic.  Easy to prepare ingredients as you went along, very flavorful, and you are left with an almost full bottle of wine to consume - what's not to like?  It has a nice heat from the spicy sausage and crushed red chili pepper flakes, so my husband adored it.  I've decided I'm not the world's biggest kale fan, so I think next time I'll use spinach.  Overall, a lovely dish. 

Turkey Sausage Ragu
Source: Clean Eating Magazine, November/December 2009, page 27, by Chef Nathan Lyons
Serves: 4

• 3 tbsp extra virgin olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 tbsp fresh thyme leaves
• 8 ounces spicy italian turkey sausage, casings discarded
• 1/4 tsp chile flakes
• 3 cloves fresh garlic
• 1/2 cup red wine
• one 14.5 ounce can chopped tomatoes in juice
• 1 tbsp fresh oregano leaves, torn
• 1 large bunch fresh kale, cleaned, stems discarded, roughly chopped
• 1 tbsp balsamic vinegar
• kosher salt and pepper, to taste
• 8 ounces whole wheat pappardelle, fettuccini, or tagliatelle pasta
• 1/2 cup flat leaf parsley, for garnish
• Parmigiano Reggiano cheese, for garnish

1. Add 1 tbsp oil, onion and thyme to a medium pot over medium heat.  Stir to coat, cover and cook until onion is softened and just beginning to color, 5 minutes, stirring occasionally to prevent scorching.  Uncover pot, add sausage, chile flakes and garlic, and continue cooking for 5 minutes, stirring occasionally.  Off the heat, carefully deglaze by adding wine.  Return to heat and reduce for 1 minute.  Add tomatoes, oregano, and kale.  Stir well, cover and cook for 5 minutes.  Remove cover and continue coking until sauce is reduced and slightly thickened, 10 minutes.  Stir in additional 2 tbsp oil plus vinegar.  Season with salt and black pepper.
2. When sauce is almost finished cooking, add pasta to large pot filled with boiling salted water and cook until al dente, following package directions.  Drain well and immediately toss with tomato reduction to coat.  Then serve, topped with a drizzle of oil, a sprinkling of parsley and cheese shavings.

Nutritional Information per serving (2.5 ounces pasta and 1 cup sauce)
Calories: 477
Total Fat: 17.5 g
Sat Fat: 3.5g
Cholesterol: 33 mg
Sodium: 474 mg
Carbs 63g
Fiber: 11g
Sugar: 9.5g
Protein: 21g

Pumpkin Penne

For a few years we have enjoyed a pumpkin sauce over pasta and turkey sausage, but I never got around to sharing it on here. Partly, I'm sure, because I have no idea where the recipe came from, and it certainly didn't come from my head. I decided it was about time to put it back on the menu, but when I pulled out the recipe I realized it used a butter/flour mixture to thicken it.

Certainly there is nothing terribly wrong with a tablespoon or two of butter throughout the dish, but I had recently been reminded of Cara's version using cottage cheese. I decided to give Cara's recipe a try and I'm so glad we did! I didn't miss the butter and the sauce really stuck to the pasta, vegetables, and sausage. I made a few small changes, using kale for the spinach and turkey sausage for the chicken (at least, I think it was turkey sausage... I must remember to label my freezer bags!). This version isn't quite as pumpkin-y as the old one, so next time I might increase the amount of pumpkin and slightly decrease the milk/cottage cheese. Either way, it's a wonderfully delicious fall meal!

Creamy Pumpkin Penne
Source: Cara's Cravings

• 4 oz penne pasta
• 2 tsp olive oil
• 1 small onion, thinly sliced (about 75 g)
• 2 cloves of garlic, minced
• 2 Tablespoons chopped fresh sage
• 2 links cooked chicken sausage, sliced
• 1/2 cup low fat cottage cheese (1% milk fat)
• 1/2 cup pumpkin puree
• 1/2 cup nonfat milk
• pinch of nutmeg
• 5oz torn spinach, thick stems removed
• grated parmesan or pecorino romano cheese, optional

1. Heat olive oil in a skillet over medium-low heat. Add onions and cook gently for about 10-15minutes, until softened and beginning to caramelize. Add garlic, sage, and chicken sausage; continue to saute.

2. Meanwhile, cook pasta according to package directions.

3. In a blender, combine combine pumpkin, cottage cheese, and milk. Blend until no lumps are present. Add to sausage mixture in skillet and continue to cook over low heat. Season to taste with salt and freshly ground pepper, and a pinch of nutmeg.

4. Drain pasta and return to pot over low heat. Add sausage mixture and baby spinach, and toss together until the spinach is wilted. Serve with parmesan cheese, if desired.

Lemony Almond Spinach Pesto Pasta

As summer was drawing to a close, I decided it was time to get as much as I could out of our happy little mint plant.   We also had precious little grilling weather left, so that was a must!   Since I was pairing it with grilled chicken and vegetables, I omitted quite a few ingredients, and then substituted pine nuts for the almonds because… well… I felt like it. :-) 
This is, perhaps, my first time using mint in a savory dish, and it turned out really good.  I tried it once in mint ice cream and found it way too grassy for my taste – so I guess that’s why it works so well here.  The pesto is great, and a nice variation to have on hand for when the basil plant isn’t being quite so fruitful.  Next time I will definitely have to go the tuna and almond route – I can see how that would be a fabulous pairing!

 

Lemony Almond Spinach Pesto Pasta
Source: Clean Eating Magazine, Sept/Oct 2009, page 63

• 1/2 lb whole-wheat pasta, any shape
• 3 cups tightly packed baby spinach (3 ounces)
• 1/2 cup packed fresh mint
• 1 clove garlic, minced
• 1 tbsp Pecorino Romano cheese, grated
• Zest and juice of one large lemon (2 tsp zest and 1/3 cup juice), divided
• 1 tbsp olive oil
• 1/4 cup unsalted toasted almond slivers
• 1 6-ounce can solid white tuna, packed in water
• 1 yellow bell pepper, cored seeded and diced small
• 1 small zucchini, diced small
• 1 1/2 cups cooked white beans (or 1 15-ounce can low sodium white beans, drained and rinsed)
• sea salt and freshly ground black pepper, to taste

1. Cook pasta according to package directions.  Drain pasta and rinse with cold water to stop it from cooking further.  Set aside.
2. Put spinach, mint, garlic, cheese, and lemon zest in a food processor and pulse to form a chunky paste. Combine lemon juice  and oil in a liquid measuring cup. With food processor running (on but not pulsing), add juice-oil mixture through the food chute in a slow drizzle until a thick, smooth pesto forms. Combine pesto with cooked pasta in a large bowl. 
3. Put almonds in processor and pulse about 10 times, until finely chopped.  Stir almonds into pasta.
4. Drain tuna and flake with a fork.  Add it to pasta, along with yellow pepper, zucchini and beans. Toss to combine and season with salt and black pepper.

Pasta with Goat Cheese and Spinach

This is a great variation on pasta salad. The cool, creamy goat cheese goes with with the bite from red wine vinegar, dijon mustard, and red onion. The original recipe calls for arugula, but we don't care for it so I used spinach instead. This is a great way to get some nutrient rich spinach into your meal!

Pasta with Goat Cheese and Spinach
Adapted from Everyday Food, June 2009

• Coarse salt and ground pepper
• 3/4 pound gemelli or other short pasta
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 3/4 cup crumbled fresh goat cheese (3 ounces)
• 3 tablespoons olive oil
• 2 tablespoons red-wine vinegar
• 2 teaspoons Dijon mustard
• 1 bunch spinach, rinsed well and torn
• 1/2 small red onion, thinly sliced

Directions

1. In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
2. Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, spinach, and onion.

Sweet Potato Gnocchi

I've only had gnocchi twice in my life... the first was in our trip to Italy this past spring, and the second was at home, with some store bought gnocchi. I wasn't sure if I was brave enough to try making it by hand. When I came across this recipe in my latest issue of Clean Eating, it sounded too easy to pass up! It definitely was not hard to make, but it was time consuming. I ended up cooking all the gnocchi and we ate this for lunch throughout the week. Perhaps we are sauce hogs, but I didn't have anything resembling 4 cups of leftover sauce. These weren't quite as good as the ones from Italy, but on my first try I didn't expect them to be! They were still delicious and I loved the twist with the sweet potato.

On a side note, this was part of a budget friendly section of the magazine, and they claim the whole dish costs $9.46, with the cost per serving being $2.37.

Sweet Potato Gnocchi
Source: Clean Eating Magazine, Sept/Oct 2009
Serves: 4, plus 4 cups of leftover sauce

Traditionally, gnocchi is made with regular potatoes, while bolognese sauce can include whole milk or even cream. By using sweet potatoes, lean ground turkey and skim milk, we've not only taken some of the heft out of this dish, but we've also added a but more nutritional interest.

• 1 large sweet potato
• 2 medium Russet or Idaho potatoes
• 2 cups plus 2 tbsp whole wheat flour, divided, plus additional flour for dusting on hands and cookie sheets
• olive oil cooking spray
• 1 medium yellow or white onion, diced
• 1 stalk celery, diced
• 2 medium carrots, diced
• 1 pound lean ground turkey breast
• 1 cup skim milk
• 1 28-oz can no-salt-added crushed tomatoes
• 1 6-oz can tomato paste
• 1 tsp dried Italian seasoning
• 2 tbsp fresh basil, minced
• sea salt and fresh ground black pepper, to taste

1. Preheat oven to 400 degrees F. Use a fork to poke holes in all potatoes. Bake on a cookie sheet, lined with foil, for 45 minutes. Remove potatoes from oven, let cool, remove skins and slice. Add potato sliced to a food processor fitted with a standard blade and puree for 3 minutes or until smooth.

2. To make gnocchi, put potato puree in a large bowl and mix in 2 cups flour, 1/4 cup at a time, (you will get a very sticky consistency). Dust hands with a bit of flour and form puree into teaspoon-sized oval shaped balls. You will periodically need to dust your hands with more flour while making balls. Once all balls are made (you will have 90 to 100), take a fork and, pressing lightly, made indentations around the circumference of the balls, being careful not to flatten them. Dust 2 plates or a cookie sheet with flour and place gnocchi on them to air dry so they will not be quite as fragile.

3. While gnocchi are drying, fill a large stockpot with water and bring to a boil over medium high eat. Once dry, add gnocchi to stockpot in small batches of about 10 to 15. When they float to the surface, after about 3 minutes, remove gnocchi with a slotted spoon.

4. To make sauce, heat a medium saucepot over medium high heat. Let heat for 1 minute, then mist with cooking spray. Add onion , celery, and carrots and saute for 3 to 4 minutes. Add turkey and stir, breaking meat up into pieces with a spoon or spatula as it cooks, about 5 minutes.

5. Once turkey is cooked, add remaining 2 tbsp of flour. Whisk in milk and stir until thickened.

6. Pour in tomatoes, tomato paste and 1/2 cup water. Reduce heat to medium low and stir. Add Italian seasoning and basil. Season with salt and pepper, if desired, and cook or another 5 minutes.

7. To serve, place 1 cup gnocchi in a bowl and top with 1 cup sauce. Garnish with additional basil, if desired.

Nutritional Information
Serving size: 1 cup gnocchi with 1 cup sauce

Calories: 430
Total fat: 2 g
Sat fat: 0 g
Carb: 79 g
Fiber: 13 g
Sugar: 10 g
Protein: 27 g
Sodium: 410 mg
Cholesterol: 30 mg

BB: Pasta with sundried tomatoes

I'm a little (ok, a lot) late on my Barefoot Bloggers recipes this week, but here was the first recipe from July: Pasta with sundried tomatoes. At first I thought it was a warm pasta dish, but as I read on, I realized it was more of a pasta salad - and a delicious sounding one! I finally got around to making it and I am so glad I did. Ina does not disappoint with this recipe! I loved the other pasta salad we've done - pesto, pasta, and peas, and this recipe with be another great alternative in my recipe book to the traditional pasta salads.


I found it to be plenty salty as written between the kalamatas and capers, so next time I will cut down the amount of salt in the dressing. Also, I only used 8 ounces of mozarella - there was still plenty to go around!

Pasta with sundried tomatoes
Source: Barefoot Contessa Family Style on page 58
Chosen by Cat of Delta Whiskey

Ingredients

* 1/2 pound fusilli (spirals) pasta
* Kosher salt
* Olive oil
* 1 pound ripe tomatoes, medium-diced
* 3/4 cup good black olives, such as kalamata, pitted and diced
* 1 pound fresh mozzarella, medium-diced (I used about 8 oz)
* 6 sun-dried tomatoes in oil, drained and chopped (I used dried, reconstituted)

For the dressing:

* 5 sun-dried tomatoes in oil, drained (I used dried, reconstituted)
* 2 tablespoons red wine vinegar
* 6 tablespoons good olive oil
* 1 garlic clove, diced
* 1 teaspoon capers, drained
* 2 teaspoons kosher salt
* 3/4 teaspoon freshly ground black pepper
* 1 cup freshly grated Parmesan
* 1 cup packed basil leaves, julienned

Directions

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Tuscan-style Couscous

This was delicious. Bridget runs one of my favorite blogs and when I saw this, I could.not.wait to make it. Fantastic combination of flavors, great for summer with it's simple cooking method. It is a favorite in our house and I think will become a weekly staple!



Tuscan-style Couscous
Source: Bridget at The Way the Cookie Crumbles

1½ cups couscous (use whole wheat couscous or quinoa to make it clean)
½ teaspoon turmeric
2 cups boiling water
½ cup pine nuts
1 (15-ounce) can small white beans such as navy or Great Northern, rinsed well and
drained
1 pint cherry tomatoes, halved
¾ cup shredded fresh basil
1 small red onion, slivered

The dressing:
3 garlic cloves, unpeeled
⅓ cup lemon juice
½ teaspoon salt
Generous seasoning freshly ground pepper
3 tablespoon extra virgin olive oil

1. Place the couscous and turmeric in a large bowl and mix. Pour on the boiling water, stir, and immediately cover the bowl with a large plate. Let sit for 10 minutes. Remove the cover and fluff the couscous with a fork. Let cool.

2. Place the pine nuts and unpeeled garlic cloves in a small skillet and toast over medium heat, tossing often, until golden, about 5 minutes. Watch them carefully because they can easily burn. Let the pine nuts cool, then mix them into the couscous along with the beans, tomatoes, basil, and red onion.

3. Mince the garlic. Place the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour over the couscous mixture and toss well. Let marinate at least 30 minutes before serving. Cover and chill if longer than 30 minutes. Serve at room temperature.

Wagon Wheel Taco Pasta Salad

I've been hearing a lot of good things about Cara's Wagon Wheel Taco Pasta Salad, and with a party to go to, I finally had a reason to make it! This is a delicious spin on pasta salad, with flavors my husband and I totally love.


Let's just pretend the bowl doesn't clash with the food... I wasn't sure if this was the type of party where I'd see my bowl again or not, so I played it safe.


Wagon Wheel Taco Pasta Salad
Source: Cara's Cravings

1lb wagon wheel pasta
1 can black beans, drained and rinsed
1 10oz package frozen corn (No need to thaw corn if making ahead of time)
2 medium tomatoes, seeded and diced
8oz shredded Mexican-blend cheese
1 1/2 cups salsa
1/2 cup olive oil
3-4 tbsp lime juice
1 tbsp cumin (I used coriander)
1-2 tsp chili powder
2 garlic cloves, minced
freshly ground salt & pepper
1/2 cup chopped fresh cilantro
1 avocado, diced

Cook the pasta al dente according to package directions. Drain and rinse with cold water.

In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.

In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.

Just before serving, stir in the diced avocado.

BB: Curried Couscous

I think I may have had couscous once or twice, but I have never prepared it at home, so I was excited to try making it. Now, it is totally my new favorite thing. So many ways to dress it up and SO easy to prepare! 5 minutes in boiling water, which it completely soaks up? How easy is that? I am in love. If only it weren't all carbs. We loved this dish and the raisins were a particularly welcome burst of sweetness. I was pleasantly surprised (due to a lack of knowledge of cumin) that the dish is not spicy. See how the others did!


Curried Couscous
Chosen by Ellyn of Recipe Collector and Tester
Source: The Barefoot Contessa Cookbook, page 94

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Directions
Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

Gnocchi with summer vegetables

I had flagged this for later in my latest issue of Everyday Food Magazine, but after a wrong turn in the grocery store led me down the pasta aisle - and smack into a giant section of packaged gnocchi - it became a flagged for NOW recipe. The zucchini looked particularly good that day (also tempting me to make stuffed zucchini), so it was a go! This was a delicious dinner full of vegetables and flavored with wonderful fresh basil from our plant and my addition of some spicy turkey sausage. The only thing I didn't care for was the "sauce" made with gnocchi water. Next time I'll toss with a little marinara sauce.



Gnocchi with summer vegetables
Adapted from: Everyday Food Magazine (changes in Italics)

1 tablespoon olive oil
2 zucchini or summer squash or one of each, quartered and sliced
2 garlic cloves, minced
course salt and ground pepper
1 pint grape tomatoes, halved
1 package (15-16 ounces) gnocchi (I was fortunate to find 8 whole grain gnocchi - hooray for additional protein and fiber!)
1/4 cup fresh basil
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice
3 links spicy turkey sausage

1. In a large skillet, heat oil over medium high. Add sausage and heat until cooked through. Remove from skillet and slice into 1/4 inch thick slices. Add squash and garlic to skillet, season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4-5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.

2. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet along with sliced sausage. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.