Ingredients:
4 cups cooked pasta (I used 1- 12oz bag of Uddo's Red Lentil Penne)
1 large garlic clove, minced
1 T extra virgin olive oil
1 medium to large lemon, juice and zest
1/2 t salt
1/4 t pepper
1/2 c loosely packed basil
Directions:
Bring a pan of water to a boil and then add pasta. Cook 8-10 minutes or until al dente. Drain.
Meanwhile in a skillet, heat olive oil. Add minced or chopped garlic and saute 2-3 minutes. Add juice and zest of 1 medium to large lemon, stirring as you add. Add salt and pepper and stir. Turn off heat and add cooked & drained pasta and chopped basil. Stir well. Serve immediately or cover with a lid to keep warm until ready to eat.
This is a delicious side dish to go with grilled chicken or burgers, or a great lunch by itself. You can always use regular pasta instead of gluten free.
Ingredients:
2-3 whole regular-sized Zucchini
1 medium Onion
1 pint grape or cherry Tomatoes
3 cloves garlic
Farfalle (bowtie) Pasta or 1 can chickpeas, drained and rinsed
2 T olive oil
⅔ cups white wine or chicken broth
1 T Arrowroot or Tapioca Starch or Corn Starch
½ cups (to 3/4 cup) cream or plain coconut or almond milk
Parmesan cheese or 3 T Daiya Havarti Jalapeño Cheddar cheese
3 c fresh spinach
Salt And Pepper, to taste
Directions:
Bring a pot of water to boil. Once the water is boiling, go ahead and cook the pasta according to directions on the package OR if you are using chickpeas, rinse and drain 2 cans.
Dice 1 medium onion and the zucchini into small slices. Slice the tomatoes in half lengthwise.
Next dice up or mince the garlic.
While the pasta is boiling, heat a couple tablespoons olive oil over medium high to high heat in a saucepan. When the oil is hot, throw in the zucchini and let it brown. Once brown, put it onto a plate and set aside. Add the onions and garlic and cook for 2 minutes.
Pour in 1/3 cup white wine (or chicken broth) and with a whisk or spoon, deglazing the pan.
Next throw in the halved grape tomatoes on top and toss around a bit, keeping the heat at medium low to medium.
Pour another 1/3 cup wine (or chicken broth) into a bowl and sprinkle the Arrowroot in and stir. Pour this into the pan with the onions and tomatoes, and now add in ½ cup cream or milk.
Next, turn the heat down to low and add in the cheese and zucchini and spinach and stir gently to combine.
Salt and pepper to taste. When cheese is melted turn off heat.
Add in chickpeas or pasta and stir thoroughly. Serve and enjoy!
*original recipe from www.thepioneerwoman.com
Ingredients:
3 T butter or margarine
2 c whipping cream or half & half or a combo of each
1/4 c + 2T grated Parmesan Cheese, divided
1/4 c grated Romano cheese
1 egg yolks, lightly beaten
1/4 t salt
dash pepper and nutmeg
1 box frozen spinach or 8 cups fresh spinach (optional)
Directions:
Melt butter in a saucepan over medium low heat. In a separate bowl, stir egg yolks into whipping cream. After butter melts, add whipping cream and cheeses to pan and stir until melted thoroughly.
In a separate pan, over medium heat, add 1 T olive oil. Then add spinach to pan and cover with a lid. Cook for a few minutes, then stir. Cover and cook a few more minutes until spinach is wilted. You can eat spinach on the side or place on top of your fettucini.
This is my husband's favorite spaghetti recipe and it makes enough to feed 2 families. If you aren't having company and you don't want any leftovers, then I suggest cutting the recipe in half. We like to make meatball subs with the leftover meatballs and sauce.
Sauce Ingredients:
1 1/2 cups chopped onion
3 garlic cloves minced
2 T olive oil
3 cups water
1 can (29oz) tomato sauce
2 cans (12 oz each) tomato paste
1/3 cup minced fresh parsley or 1 T dried parsley
1 T dried basil
1 T salt
1/2 t pepper
2 T brown sugar or molasses
Meatball Ingredients:
3 pounds ground beef
4 eggs, lightly beaten
2 cups soft bread cubes
(If gluten free, use gf bread crumbs)
1 1/2 cups milk
1 cup grated parmesan cheese
3 garlic cloves, minced
or 1/2 t garlic powder
1 T salt
1/2 t pepper
2 T canola oil
Hot cooked spaghetti
*(If you want turkey meatballs,
click here for recipe)
Directions:
In a dutch oven over medium heat, saute onion and garlic in oil. Add water, tomato sauce and paste, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 50 minutes.
Combine the first 8 meatball ingredients; mix well. Shape into 1 1/2 in balls. In a skillet over medium heat, brown meatballs in oil; drain. Add to sauce; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve over spaghetti.
Makes 48 meatballs. Serves 12-16 people.
Jim is teaching a finance class tonight and Molly is coming for dinner, so I am going to make one of the girls' favorite dishes... fettucini alfredo.
Ingredients:
4 T butter
2 garlic cloves, minced
2 cups heavy cream or half and half
1 - 8 oz pkg cream cheese
1 egg yolk
1/4 c grated parmesan cheese
1/4 c grated romano cheese
or 1/2 c grated parmesan cheese
salt and pepper to taste
fettucini noodles, cooked al dente
*If gluten free, use gluten free pasta
Directions:
Melt butter in a pan over medium low heat.
Add minced garlic cloves and cook for 2 minutes.
Stir egg yolk into cream.
To melted butter, add cream w/egg yolk, cream cheese & parmesan/romano cheese.
Stir until all cheese is melted. DO NOT BOIL!
Add salt and pepper to taste.
Serve over warm pasta with garlic bread.
Sauce Ingredients:
1 1/2 lb ground beef
1 lb ground breakfast sausage
2 cloves garlic
1 medium onion, diced (optional)
1 12 oz can tomato paste
2 14.5 oz cans diced tomatoes
2 T dried parsley
2 T dried basil
1 t salt
1 T brown sugar or brown sugar substitute
Sauce Directions:
Brown beef and sausage with onions and garlic. Drain off grease.
Add tomatoes and tomato paste and seasonings.
Let simmer uncovered for 45 minutes to 1 hour.
*I put my tomatoes in the food processor because my husband doesn't like chunks of tomatoes. I know, I spoil him.
Meanwhile, while sauce is simmering, bring a pot of water to a boil. I put some olive oil and salt in the water to keep the noodles from sticking.
Filling Ingredients:
16 oz cottage cheese
1/2 cup parmesan cheese
2 eggs
Filling Directions:
My husband cannot stand cottage cheese, so I put in the food processor. It's a texture thing. Add parmesan cheese and 2 eggs to cottage cheese and blend. Set aside.
Other Ingredients:
8 oz shredded mozzarella cheese
16 oz shredded italian blend cheese
*You can use any combination of cheese. Sometimes I will use cheddar and mozzarella or all mozzarella. I also like to use monterey jack. It just depends on what I have in the fridge.
1 box lasagna noodles (regular or gluten free)
Assembly...
*Set aside 1 cup of sauce for the top of the lasagna.
Put 1 cup of sauce on the bottom of a 13x9" pan.
Then add a layer of noodles.
Then add 1/2 of the cheese/egg mixture.
Then add mozzarella cheese.
Then add 1/2 of the remaining sauce.
Then add another layer of noodles, the remaining cheese/egg mixture and half of the italian blend cheese.
Then add second half of sauce. Then add another layer of noodles.
Then add 1 cup of sauce that you had set aside and the remaining italian cheese.
You can refrigerate until later or put directly into a 350 degree oven.
Bake for 45 - 50 minutes, covered.
