Penne Pasta with Broccoli and Cheese
- 8 oz of penne pasta (I used Trader Joe’s High Fiber Pasta)
- 4 cups of water
- 1 cup low sodium chicken broth
- 5 cups broccoli florets (I used frozen)
- 1/2 Tbsp. basil leaves
- 1/4 tsp. ground pepper
- 2 cloves garlic, minced
- 8 tsp. Parmesan cheese
- In a large pot add water and bring to a boil. Add pasta and cook until done, about 6 minutes.
- Meanwhile, heat the broth, basil, black pepper, garlic and broccoli in a large skillet over medium heat bring to a boil. Reduce the heat to low. Cover and cook until the broccoli is tender-crisp.
- Add the pasta to the broccoli mixture and toss to coat.
- Add cheese to the pasta mixture
- Serve and enjoy!
Arugula & Feta Pasta
- 8 ounces Linguine
- 4 garlic cloves, minced
- Olive oil for sauteing
- 2 cups baby Arugula leaves
- 8 ounces crumbled Feta cheese or Ricotta Salata
- 1/3 cup Parmesan, shredded, plus more for serving
- Extra-Virgin Olive oil for drizzling
- Sea or Kosher Salt & fresh Black Pepper, for serving
- Fresh squeezed lemon, optional
- Cook the pasta according to package directions to al dente.
- When the pasta is almost cooked saute the garlic in olive oil in a large skillet over low heat until fragrant.
- Add the arugula and saute until the leaves begin to wilt. Turn off heat.
- Drain pasta and reserve 1/4 cup of the pasta water. Add the pasta to the skillet along with the cheeses, toss well, add a little bit of the pasta water if needed and a squeeze of lemon/lemon peel if desired.
- Serve with a drizzle of olive oil and Parmesan cheese.
- garlic infused olive oil (see below)
- 1 lb pasta of your choice (I used Regine)
- 3/4 lb fresh mozzarella, diced
- 3 vine ripened tomatoes
- 2-3 Tbsp balsamic vinegar
- a couple handfuls of basil, torn
- salt & pepper
- Garlic infused olive oil is a great and easy way to infuse tons of flavor into a dish! Add 1 cup olive oil and 15 smashed garlic cloves into a small saucepan. On the smallest burner and on the lowest heat allow to simmer for 25-30 minutes. The oil will look slightly cloudy in the end. Allow to cool slightly before handling.
- Go ahead and cook your pasta to al dente, “to the tooth”. Side note I found this “Regine” shaped pasta and I had to give it a try! Its so fun looking! While the pasta is cooking dice your mozzarella and tomatoes, add to a large bowl.
- Drain the pasta and cool for a few minutes. Add the pasta to the bowl. Next, add in the basil, a 1/4 cup of the garlic infused olive oil and the balsamic. Season with salt and pepper and toss. Can be served cold or room temperature!
Garlic & Shrimp Pasta
- 5 medium garlic cloves, minced
- 4 medium garlic cloves, mashed
- 1 pound of shrimp, peeled, deveined, and cut into three pieces
- 3 tablespoons of olive oil
- 1 pound of pasta, we recommend a tubular pasta like mezzi rigatoni
- 1/2 teaspoon of red pepper flakes
- 2 tablespoons of all-purpose unbleached flour
- 1/2 cup of dry vermouth (or white wine)
- 3/4 cup of clam juice
- 1/2 cup of chopped parsley
- 3 tablespoons of unsalted butter
- 1 teaspoon of lemon juice
- 1 lemon, cut into wedges
- Ground black pepper
- Clean & peel shrimp (if frozen, place in a colander and run under cold water for a few minutes). Cut into one inch pieces.
- In a medium sized bowl; combine 2 minced cloves of garlic, 1 Tbl olive oil, a few pinches salt & the shrimp. Allow to marinate at room temperature.
- Heat large skillet to medium heat, add 2 Tbl olive oil and 4 smashed cloves of garlic, allow these to cook for about 5 minutes, until lightly browned on each side. Discard garlic, but retain the oil and remove skillet from heat.
- Boil pasta water in a large dutch oven. When boiling add a teaspoon of salt and the pasta. Cook until al dente.
- With pasta cooking, return skillet to medium heat. Add shrimp mixture and allow to cook for about 4 minutes, until shrimp pieces have just turned pink. Remove shrimp & set aside, retain the oil in the skillet.
- Add remaining 3 cloves of minced garlic with red pepper flakes, cook for 1 minute. Add flour while continuing to stir and cook for 1 minute. Stir in the vermouth and cook for 1 minute. Add clam juice & parsley, cook for 2 minutes.
- Remove skillet from heat, whisk in butter & lemon juice. Combine pasta, shrimp & sauce in the dutch oven. Season with black pepper and serve.
Lemon Pasta With Salmon
- 3 cups controlled carb pasta
- 4 salmon fillets, 3/4″ to 1″ thick (6 oz ea)
- 2 teaspoons olive oil
- salt to taste
- freshly-ground black pepper to taste
- 2 tablespoons butter
- 3 tablespoons lemon juice
- 1 teaspoon freshly-grated lemon rind
- 2 ounces bottled clam juice (8 ea)
- 1 cup heavy cream
- 2 tablespoons Thickenthin Not/Starch Thickener
- cup chopped dill
- 1 cup frozen peas, cooked (optional)
- Heat broiler. Prepare pasta according to package directions; drain and transfer to a large bowl.
- While pasta is cooking, brush salmon with oil and sprinkle with salt and pepper. Broil 4 inches from heat source, skin-side up about 4 minutes; turn and broil 4 minutes more, just until cooked through.
- Prepare sauce: In pasta pot, melt butter over medium heat. Add lemon juice and lemon rind and cook until almost dry. Add clam juice and cream and bring to a boil. Add thickener and cook, stirring 30 seconds to 1 minute until thickened. Mix in dill and peas. Toss pasta with sauce.
- Gently flake fish on top of sauced pasta. Serve hot.
Olive-Oil Lemon Pasta
- 1 pound pasta
- 1 1/2 tablespoons lemon zest (about two lemons)
- 1/2 cup lemon juice
- 1/4 cup cream or buttermilk
- 1/4 cup good quality olive oil
- 1/2 cup fresh grated Parmesan
- 1/4 cup (handful) of fresh basil, chiffonaded
- extra Parmesan and olive oil to garnish
- salt and pepper
- Bring a large pot filled with salted water to a boil over high heat. When boiling, add your pasta and cook until just slightly under al dente. It won’t taste quite finished yet. Reserve 1.5 cups of pasta water.
- Strain your pasta and set aside. Put the pot back on the stove and add the lemon zest, half of the lemon juice, olive oil, 1 cup of pasta water, and cream. Boil over medium-high heat for a few minutes until reduced slightly. Add your pasta and parmesan cheese and stir until combined. Give it a quick taste for seasoning. If you think it needs more lemon juice, add the rest. If it needs a little more liquid, add the rest of the pasta water. When the liquid is absorbed, remove pot from heat and add the basil.
- Serve with a drizzle of olive oil, parmesan and a few grinds of pepper.
- 1 Gardenburger
- Olive oil spray
- pound whole-wheat pasta
- 1 jar fat free tomato sauce (8 ounce)
- or a Simple Marinara Sauce
- 1 cup mixed vegetables ½-inch dice
- cup sliced mushrooms
- 1 teaspoon grated Parmesan cheese
- 2 tablespoons minced parsley
- Heat the Gardenburger(r) in a nonstick pan lightly sprayed with olive oil for about 3 minutes on each side, or until golden brown. Cut into 1/2-inch cubes. Set aside.
- Prepare the whole-wheat pasta as suggested on the package. Heat the tomato sauce, then add the VeggiePack pieces and mushrooms. Simmer until the vegetables are crisp but tender (about 5 minutes).
- Place the pasta in serving dishes, then cover with the sauce and vegetable mixture. Toss lightly. Sprinkle the diced Gardenburger on top. Sprinkle with the Parmesan and minced parsley.
NOTES : The recipe below is similar to one we use when we are tempted to eat out. Have on hand a jar of low-fat marinara, veggie burgers, mixed frozen veggies, and pasta!
Note: Many of us have a love affair with pasta – I know I do. The secret to “real” pasta is to search out a reliable source of fresh or dry whole-grain pasta. Buying enriched pasta instead of whole-grain is like paying for an item at the market and only getting 20 percent of your change back. Would that make you feel enriched? “High five” for whole grains! Eating food created by nature is more than a smart choice, it’s the right choice!
Cranberry Fettuccine Tomato Cream Sauce With Shrimps and Scallops
- 1 pound raw peeled de-veined tail-off 16/20 shrimp
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons unsalted butter
- 1 pound Fettuccine pasta or spaghetti (your choice)
- 1 gallon cranberry juice
- Sea salt for salting water
- cup Save 1 of cranberry juice from cooking pasta
- Scallop tomato creamy sauce
- 1 pound baby scallops
- 3 tablespoons tomato paste
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1/2 cup sour cream
- 1/2 cup leftover cranberry juice from boiling pasta
- 8 ounces pint sliced white mushroom
- 1 fresh bay leaf; if using dry please use 2 leaves
- 2 garlic cloves, minced
- 1 tablespoon thinly sliced shallots
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon Italian seasoning
- 1/4 teaspoon each oregano, grounded nutmeg, cayenne pepper
- 1/2 cup grated Parmigiano-Reggiano
- 1 tablespoon minced parsley
- Salt and pepper for seasoning
- Season shrimps with salt, pepper, and paprika. Set aside in a fridge for 15 mins
- Boil cranberry juice and season with salt, add pasta and cook to al dente per package’s instruction
- Save 1 cup of cranberry juice from cooking. We will use 1/2 cup. The other half is in case we need to lighten up the sauce
- While pasta is cooking, heat up a medium sauce pan or a deep pan for the sauce
- When the pan is hot, add olive oil. Then add shallot and garlic. Saute them till they’re translucent
- Add mushroom. Saute it till mushroom starts to cook through. They will absorb oil, so add 1 TBS of butter.
- Add white wine. Simmer it for 10 mins. Add cream and tomato paste. Use wooden spoon stir for the paste to dissolve.
- Add 1/2 cup cranberry juice. Add bay leaf, and all the seasonings. Let it simmer for 15 mins
- Add scallops in the sauce; stir
- In a meantime, pan-grill the shrimps. Heat up a cast iron pan. Add butter. When butter is melting and starts to bubble. Add shrimps
- Cook shrimps for about 2 mins on each side. The trick is to use a back of a wooden spoon or spatula to put some weight on the shrimps so that their edge get crispy and to create a smokey flavor. After cook all the shrimps, set aside by covering with foil
- Going back to the sauce, add sour cream, stir, then add cheese. Add salt and pepper if needed
- Place pasta on a prepared dish, pour the cream sauce over, place shrimps on top, and sprinkle with minced parsley
- Sprinkle with more cheese if needed
Mediterranean Pasta Salad with White Anchovies
- 8 ounces rotelli pasta
- 4 white anchovies from Spain
- 4 ounces artichoke hearts, sliced
- 1/2 small red onion, chopped small
- 6 assorted sweet mini peppers, seeded & chopped in rounds
- 3/4 cup sugar plum tomatoes cut in half
- 1/2 cup Kalamata olives, cut in half
- 3 ounces crumbled feta
- 1/4 cup chopped parsley
- Fresh ground black pepper
- 1/4 cup extra virgin olive oil
- 1/8 cup red wine vinegar
- 1/8 cup fresh squeezed lemon juice
- 2 T balsamic vinegar
- 1 t sugar
- 1/2 t oregano
- pinch of salt
- fresh ground black pepper
- Cook the pasta for 9-11 minutes or according to directions on the box. Drain and rinse with cold water. Spray lightly with olive oil and mix to keep it from sticking together while you prepare the rest of the salad.
- While the pasta is cooking, mix all of the dressing ingredients together and set aside.
- Slice the peppers and artichoke hearts, cut the olives and tomatoes in half and chop the onion.
- Transfer the pasta to your salad bowl, add the remaining salad ingredients and toss.
- Add the dressing and toss to mix completely. Place in the refrigerator for several hours or overnight for the flavors to blend together.
GF Vegan Creamy Broccoli Pasta
- 400 mL full-fat coconut milk canned
- 250 mL (1 cup) water
- 1/3 cup nutritional yeast (non-fortified)
- 2 Tbsp plant-based buttery spread (I used soy-free Earth Balance)
- 4 tsp potato starch
- 1/2 cup cold water
- 1 tsp dried parsleysea salt to tastewhite pepper to taste
- 340 g (3 cups dry) gluten-free fusilli (any gluten-free noodles will work)
- 2 heads of broccoli (florets only) rinsed and chopped
- Add the coconut milk, 1 cup of water, nutritional yeast and plant-based buttery spread to a medium saucepan and bring to a boil. Then, reduce the heat to medium-low and simmer for 6-7 minutes.
- Meanwhile, create a slurry by whisking together the potato starch and 1/2 cup of cold water in a small bowl.
- Slowly add the potato starch slurry to the simmering mixture in the saucepan on the stovetop. Whisk them together, and then let the sauce thicken over medium-low heat for another 3-4 minutes, stirring often.
- Once the sauce has reached the desired thickness, then remove it from the heat and stir in the dried parsley. Season to taste with salt and white pepper. Cover and set aside. Makes ~1.75 cups total.
- Follow package instructions for cooking your pasta noodles until they are al dente.
- While the pasta is boiling, place the chopped broccoli in a steamer basket. Add an inch of water to a large pot. Place the filled basket inside the pot and bring to a boil on the stove.
- Reduce heat to medium, and steam the broccoli covered for ~5 minutes, or until just tender. Then, remove the pot from heat and uncover.
- To serve, divide the pasta noodles between 4 bowls. Top each with 1/4 of the steamed broccoli and 1/4 of the warm sauce. Enjoy!