Tag Archives: vegetarian

Ricotta-Spinach Pasta

I poured a bowl of cereal the other morning and suddenly realized just how different my eating habits are from when I was younger.  The cereal is the same but the teaspoons of sugar on top are no longer there.  The cartons of Ben & Jerry’s ice cream which I used to scarf down in one sitting doesn’t even make its way into my shopping basket anymore.  And the overflowing bowls of pasta I used to eat for dinner day after day are few and far between now.  But I still love pasta so the fact that I don’t eat it so often makes it all the more better when I do eat it.  I try to eat whole-wheat pasta whenever possible but since I’ve started this blog, I’ve been introduced to refrigerated pasta which cooks in two minutes and has a softer texture.  This recipe for Ricotta-Spinach Pasta uses refrigerated pasta which means it can be made in no time.

Fettuccine is tossed with sautéed red peppers, chopped walnuts and spinach before being topped with lemon-flavored ricotta cheese.  The walnuts, which I love, give the dish a crunch which is interesting with the pasta.  The ricotta provides a creamy element and the lemon provides a fresh brightness.  The is a light pasta dish that I liked but thought was missing something.  I ate all of it, so it was good enough to me.  But I kept thinking that a splash of balsamic vinegar would bring it to life.  If you try this, let me know what you think.

The ingredients:

Cook the pasta according to package directions and drain, reserving 1/2 cup pasta water.

In a small bowl, combine ricotta, lemon rind, salt and pepper.

Heat olive oil in a large skillet over medium-high heat.  Add bell pepper; sauté 2 minutes.  Add walnuts, salt, and garlic; sauté 2 minutes.  Stir in remaining oil and lemon juice.

Add pasta, pasta water, and spinach; cook 1 minute or until spinach wilts.

Top with ricotta mixture and rind strips, if desired.

Additions:  None

Omissions:  None

Substitutions:

  • Part-skim ricotta

Overall Rating:  Like It

Source:  Cooking Light Magazine

Garlicky Kale

I was in Illinois this past weekend for a family event and got to spend every single minute with my sister and niece who I just don’t see enough of.  I love a weekend get away as much as the next person but it can take a lot out of you.  After flying home yesterday afternoon, I was ready to put on my jammies and climb under the covers before the sun had even set.  I was exhausted and hungry and since I’ve been on a routine of doing all of my cooking on the weekends, I had nothing to eat.  I turned to my good ol’ stand by, a fried egg sandwich.  Looking for a quick side, I whipped up some Garlicky Kale (adapted from Garlicky Swiss Chard).

Fresh kale is cooked and steamed with nothing more than olive oil, garlic, red pepper flake and salt.  What a better way to eat your green leafy vegetables, especially when you can probably benefit from some of it’s vitamins?  Light, garlicky and slightly spicy, this is a simple and healthy side dish that comes together fast.  Whether you eat this with eggs or something more substantial like meat or pasta, this is a good, quick go-to that can easily be switched up with any leafy green like spinach, swiss chard or collard greens.

The ingredients:

Wash kale pieces and place in a bowl (or use prewashed bagged kale to save some time).  In a large lidded pot, heat olive oil over medium heat.  Add garlic and red pepper flakes to pan. Cook 1 to 2 minutes, being careful not to burn garlic.

Stir in greens and increase heat to medium-high; place lid on pot and cook 2 minutes.  Remove lid and stir with tongs.  Replace lid for 2 more minutes.  Remove lid, stir and cook for 2 more minutes, uncovered.  Greens should be bright green.

Stir in salt.

Additions:  None

Omissions:  None

Substitutions:

  • Kale
  • Jarred minced garlic

Overall Rating:  Like It

Source:  Family Circle Magazine

Pasta with Roasted Tomatoes and Garlic

Sometimes just a couple of little words will send my willpower into a nosedive. After yesterday’s post about how I’ve been eating a lot of chicken and veggies lately, I mentioned how I could eat a “big bowl of pasta” every day. After writing that one sentence, it suddenly became all I could think about. Pasta. Specifically stringy pasta that I could twirl around and around until the cluster of pasta looped around my fork would barely fit into my mouth. This is what I do from time to time and it’s my weakness. So I made this Pasta with Roasted Tomatoes and Garlic.

Cherry tomatoes and garlic are roasted in the oven until juicy and bursting with sweetness. They are then mixed with whole-wheat spaghetti and olive oil to create a simple, filling and flavorful pasta dish. A topping of parmesan cheese adds a cheesy, salty bite and fresh basil gives that bright freshness that mixes with pasta and tomatoes so perfectly. Any kind of pasta or tomatoes will work here so use whatever your favorite kind is but watch the olive oil – I used about half of what the recipe called for because it didn’t need so much. I’m not kidding when I tell you I twirled and twirled my fork with this spaghetti. I can’t help it, I couldn’t get it in my mouth fast enough. I heart it. Sometimes a big bowl of pasta hits the spot just the way a big fat hug does.

The ingredients:

Cook pasta according to package directions or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan.

While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. Bake at 450°F for 11 minutes or until tomatoes are lightly browned and begin to burst.

Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.

Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat.

Top with cheese and basil.

Additions: None

Omissions: None

Substitutions:

  • Whole-wheat spaghetti
  • Shredded parmesan

Overall Rating: Love It

Source: Cooking Light Magazine

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