Archive | October, 2010

Giada’s Pasta Primavera

12 Oct

The first time I had this was when the lovely Weesie made it for me – it was SO good that I just had to make it myself.  I’ve made it a couple times and every time, I love it.  It’s healthy and filling and delicious – what more could you ask for.  It’s perfect when you want something with a lot of vegetables.  Here it is:

  • 3 carrots, peeled and cut into thin strips
  • 2 medium zucchini or 1 large zucchini, cut into thin strips
  • 2 yellow squash, cut into thin strips
  • 1 onion, thinly sliced
  • 1 yellow bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips (I’m not a huge red bell pepper fan, so I used orange instead and it’s a great substitute)
  • 1/4 cup olive oil (I used a little extra, of course)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon dried Italian herbs or herbes de Provence
  • 1 pound farfalle (bowtie pasta)
  • 15 cherry tomatoes, halved
  • 1/2 cup grated Parmesan (as always, a little extra cheese)

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets.

Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes.  Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten.  Season the pasta with salt and pepper, to taste.

Sprinkle with the Parmesan and serve immediately.

Advertisements

Italian Sausage Lasagna

9 Oct

Normally, I’m not a huge fan of lasagna.  I’ve never ordered it out, never plan to…in fact, I couldn’t tell you the last time I even tasted a bite.  But after a long day at clinic, the husband was in the mood for something hearty.  In an attempt to please, I pulled out a cookbook we received as a wedding gift from a sweet friend, flipped through a couple pages, and voila! dinner. 

From here on out, folks, y’all can call me Garfield; this dish made me puuuuurr.

1 lb Italian sausage
1 medium onion, chopped
1 clove garlic, minced
3 Tbsp dried parsley flakes, divided
1 (14 1/2 oz) can whole tomatoes, chopped and undrained
2 (8 oz) cans of tomato sauce
1 tsp sugar
1 tsp dried basil
1/4 tsp salt
12 dried whole wheat lasagna noodles
1 (15oz) carton low-fat ricotta cheese
1/4 c grated Parmesan cheese
1 1/2 tsp dried oregano
2 c shredded mozzarella cheese
2 Tbsp grated Parmesan cheese
 
1.  Remove and discard the casings from sausage.  Cook sausage, onion, and garlic in a large skillet over medium heat, stirring until sausage crumbles; drain.
2.  Stir in 2 Tbsp parsley, tomatoes, and next 4 ingredients; bring to a boil.  Cover, reduce heat, and simmer 30 minutes or until sauce has thickened, stirring occasionally.
3.  Cook noodles according to package directions; drain and set aside.
4.  Combine remaining 1 Tbsp parsley, ricotta cheese, 1/4 c Parm, and oregano; set aside.
5.  Spread 1c. meat mixture in a lightly greased 13×9 baking dish.  Top with 4 noodles, 1c ricotta cheese mixture, 2/3c mozzarella cheese, and 4 more noodles.
6.  Spread remaining ricotta cheese mixture over noodles, and top with 1c meat mixture, 2/3c mozzarella cheese, and remaining 4 noodles.  Top with remaining meat mixture and mozzarella cheese; sprinkle with Parmesan cheese.
7.  Bake at 350 for 45 minutes or until bubbly.   
Enjoy!