Tag Archives: pasta

Roasted Vegetable Lasagna

Lasagna from start to finish can be quite time-consuming and to some people, it isn’t worth it.  This Roasted Vegetable Lasagna is worth it.  Yes, it’s time-consuming.  First, you broil the peppers, then roast the squash and onions, whip up the cheese mixture, make the bechamel sauce and at some point boil the noodles.  And then after you assemble it, you have to wait for 35 minutes while it bakes.  But the end result is garlicky, cheesy, hearty and comforting – you won’t miss the meat.   This freezes well so make it over a weekend when you have some extra time and save it for later.  It reheats well too so it’s great for lunch when you only have five minutes.

Additions:  None

Omissions:  None

Substitutions:  

  • 1% low-fat cottage cheese
  • 1% reduced-fat milk  

Overall Rating:  Love It

Source:  Cooking Light Magazine

Sausage, Tomato, and Arugula Fettuccine

I usually substitute spinach in recipes calling for arugula but I decided to give it another try with Sausage, Tomato, and Arugula Fettuccine.  The peppery flavor of the arugula is usually a bit much for me but in this case where it is wilted, the flavor is more subtle, not overpowering, and blends well with the turkey sausage (I used sweet turkey sausage but spicy will work just as well).  The fresh fettucine and juicy cherry tomatoes help keep this pasta dish light while the sausage makes it satisfying.  It didn’t take long to make either which is a plus for those of us with full-time jobs or busy moms.  I’ve become a big fan of using fresh pasta (as I did with Spring Linguine with Basil) instead of dried pasta since it cooks much faster but I’m just wondering why there’s no whole wheat available yet? 😦 

Additions:  None

Omissions:  None

Substitutions:

  • Parmesan cheese for pecorino romano

Overall Rating:  Love It

Source:  Cooking Light Magazine

Spring Linguine with Basil

I know we’ve passed spring this year but I thought this pasta dish from Cooking Light sounded like it could be good for summer too.  I don’t usually make pasta dishes with uncooked fresh pasta but I decided to stick with the recipe this time.  Not only does fresh pasta cook faster than dry pasta but it made the meal feel lighter than most pasta dishes I make.  While the lemon and basil add a flavorful boost, I feel like it was missing something.  Replacing the reserved pasta water with white wine or broth might give it that little extra something.  Overall, the meal was light and fresh but it was hard to get all of the flavors in one bite since it’s nearly impossible to keep peas on the fork when twirling linguine!

Additions:  None

Omissions:  None

Substitutions:

  • Frozen peas for fresh peas (because it’s what I had on hand)

Overall Rating:  Like It

Source:  Cooking Light Magazine

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