Pasta Verde

Pasta Verde

Cuisine at Home Magazine

Per Serving: 393 cal; 14g fat; 55g carb - 6g fiber; 11g protein

For Pasta

• 8 oz dry penne pasta
• 12 oz asparagus, trimmed
• 2 tsp. olive oil
• 1/2 tsp salt
• black pepper
• 1 cup sliced leeks
• 1 Tbsp. minced fresh garlic
• 1 bag fresh spinach, stemmed and chopped (9oz)

For Vinaigrette

• 3 Tbs olive oil
• 3 Tbs fresh lemon juice
• 1/3 cup packed fresh mint leaves, chopped
• 1/2 tsp. salt
• 1 oz. crumbled ricatta salata (~1/4 cup)

Instructions

1. Preheat oven to 425.
2. For the pasta, cook penne in boiling water per package directions; drain.
3. Toss asparagus with 1 tsp. oil and 1/2 tsp salt, then season with pepper and transfer to a baking sheet. Roast asparagus until fork-tender, 10 minutes.
4. Sweat leeks and garlic in 1 tsp oil in a saute pan over medium low heat until leeks begin to soften. Stir in spinach and cook to slightly wilt. Stir in penne and asparagus.
5. For the vinaigrette, whisk together 3 tbsp oil, lemon juice, mint and 1/2 tsp salt. Add ricotta salata and stir just to combine, then season with pepper. Toss vinaigrette with pasts mixture to coat.

Simple Marinara

Simple Marinara Sauce

From: Cuisine at Home, Issue No. 67
Makes: 3 cups
Total Time: 30 minutes
Notes: Freezes well

Ingredients:

• 1/4 cup olive oil
• 1 cup onion, diced
• 3 garlic cloves, sliced
• 1/4 tsp red pepper flakes
• 4 cups fresh tomatoes, halved or quartered if large
• 1 tsp sugar optional
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, thinly sliced

Instructions:

1. Heat oil in large saute pan over medium heat. Add onion and cook until soft, about 6 minutes. Stir in garlic and pepper flakes; saute 1 minute.
2. Add tomatoes and sugar. Cook until tomatoes soften, about 5 minutes, then coarsely crush with a potato masher. Simmer 5-8 minutes to thicken, then season sauce with salt and pepper. Pulse in a food processor or with an immersion blender if desired. Finish with basil.

Tuscan Bean Pasta

Tuscan Bean Pasta


From: Cuisine at Home, Issue No. 69
Makes: 6 cups
Total Time: 30 minutes
Nutrition: per 1 cup with 1 tbs gremolata - 347 calories, 11g fat, 44g carbs, 6g fiber, 13g protein.

Ingredients:
For Pasta Salad

• 3/4 lb refrigerated or frozen filled pasta (ravioli or tortellini)
• 1/2 cup onion, diced
• 1/4 cup carrot, diced
• 1 tbs garlic, minced
• 1 tbs minced fresh thyme
• 1/4 tsp red pepper flakes
• 2 tbs olive oil
• 1 1/2 cups chicken broth (OR Vegetable Broth)
• 3/4 cup dry white wine
• 1  tbs fresh lemon juice
• 1 can cannellini beans, drained, rinsed (15 oz)
• 1 cup grape tomatoes, halved
• salt and pepper to taste
• 4 cups salad greens (escarole or spring greens mix)
• shredded Parmesan

For Lemon-Thyme Gremolata:

• 1/2 cup fresh bread crumbs
• 1 tbs olive oil
• 1 tbs minced fresh thyme
• 2 tsp lemon zest, minced
• salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package directions. Drain and set aside.
2. Sweat onions, carrot, garlic, thyme, and pepper flakes in oil in a large saute pan over medium-low heat until carrots are tender, about 15 minutes. Stir in broth, wine, and lemon juice, and bring to a boil. Add cooked pasta, beans and tomatoes, simmering just to heat through. Off heat, season with salt and pepper.
3. To serve, place 1 cup salad in each of 4 bowls. Top with broth, pasta, gremolata and Parmesan.
4. For the gremolata: toast crumbs in oil in a small nonstick skillet over medium heat until golden, stirring often. Transfer to a bowl and toss with remaining ingredients.

Tortellini & Butternut Squash

Tortellini and Butternut Squash

From: Cuisine at Home, Issue No. 65
Makes: 4 cups
Total time: 30 minutes
Nutrition: per cup - 395 cal; 23g fat; 39g carbs; 3g fiber; 11g protein

Ingredients:

• 1 1/2 cups butternut squash, peeled, cubed
• 1/2 lb refrigerated cheese tortellini (about 2 cups)
• 1 tbs olive oil
• 2 slices prosciutto, cut into thin ribbons (1 oz) (Omit for vegetarian)
• 5 tbs butter, cubed
• 1 large sprig of fresh sage (about 10 leaves)
• 2 tbs dry white wine
• 1 tsp sugar
• Juice of 1/2 lemon
• Chopped fresh parsley
• Fresh ground black pepper

Ingredients:

1. Cook squash in a saucepan of boiling salted water for 3 minutes. Add the tortellini; cook according to package directions and until squash is tender. Drain pasta and squash; set aside.
2. Heat oil in skillet over medium high. Add prosciutto, cook until crisp, then drain on a paper towel-lined plate. Return skillet to burner (with drippings); reduce heat to medium.
3. Melt butter in the skillet. Add sage sprig and cook until butter browns, about 4 minutes; remove sage and discard. Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto. Toss to heat through.
4. Off heat, finish with lemon juice, parsley and pepper.

Southwest Pasta Salad

Southwest Pasta Salad

From: Cuisine at Home, Issue No. 75
Makes: 12-13 cups
Total Time: 20 minutes
Nutrition: per 1/2 cup - 155 cal; 7g fat (1g sat); 0mg chol; 38mg sodium; 20g carbs; 3g fiber; 3g protein.

Ingredients:

• 1 lb dry pasta (rotini or farfalle)
• 1 lb frozen corn, thawed
• 1 can sliced black olives (3.8 oz) drained
• 2 red bell peppers, diced
• 1 1/2 cups sliced scallions
• 3 tbs chopped garlic
• 2/3 cup olive oil
• 1/3 cup fresh lime juice
• 1-2 tbs white wine vinegar
• 1 tbs minced fresh oregano or 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• salt and pepper to taste
• 2 avocados, peeled, pitted and diced

Instructions:

1. Prepare pasta according to package directions; drain and toss with corn, olives, bell peppers, scallions, and garlic in a large bowl.
2. Whisk together oil, lime juice, vinegar, oregano, cumin, coriander, and cayenne in a bowl. Pour over pasta-vegetable mixture and toss to coat. Season pasta with salt and pepper. Gently stir in avocados just before serving.

Brothy Asian Greens

Brothy Asian Greens

From: Cuisine at Home, Issue No. 73
Makes: 4 cups
Total Time: 25 minutes
Nutrition: Per 1 cup serving- 127 calories; 1g fat (0 sat); 0 mg chol; 22g carbs; 629mg sodium; 3g fiber; 8g protein.

Ingredients:

• 2 1/2 cups low-sodium chicken broth (OR Vegetable Broth)
• 1/4 cup dry sherry
• 1/4 cup low sodium soy sauce
• 2 tbs sugar
• 2 tbs minced fresh ginger
• 2 oz whole wheat spaghetti
• 4 oz shiitake mushrooms, stemmed and sliced (substitute or add soy beens or white beans)
• 4 cups assorted Asian greens (Bok choy, mustard greens, Napa cabbage)
• 1/4 cup sliced scallions

Instructions:

1. Bring large pot of salted water to boil for spaghetti.
2. Combine broth, sherry, soy sauce, sugar, and ginger in a saucepan. Cover and simmer over medium heat for 5 minutes.
3. Boil spaghetti in water according to package directions until al dente; DO NOT over cook. Drain and set aside.
4. Add mushrooms to broth mixture; simmer until tender, about 5 minutes. Stir in greens and spaghetti. Divide spaghetti, vegetables and broth between 4 bowls. Garnish with scallions.

Pasta with Spinach Pesto, Corn, and Beans

Pasta with Spinach Pesto, Corn, and Beans

From: Cuisine at Home, Issue No. 46

Makes 4 cups
Total Time: 45 minutes
Nutrition: Per cup 410 calories; 58% from fat; 27g total fat; 31 carbs; 751mg sodium; 4g fiber

Ingredients:
For the Spinach Pesto -

• 1 cup fresh spinach, packed
• 1/2 cup basil leaves, packed
• 1/4 cup olive oil
• 2 tbs pine nuts, toasted
• 2 tbs fresh lemon juice
• 1 tbs lemon zest, chopped
• 1 clove garlic
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 tsp red pepper flakes

For the Pasta and Vegetables -

• 1/4 lb pappardelle (A wide, flat pasta. Fettuccine is a fine substitute)
• 2 cups fresh corn kernels
• 1 1/2 cups green beans, trimmed, halved

For the garnish -

• 1 cup tomatoes, seeded, diced
• 1 tbs white wine vinegar
• 1 tbs olive oil
• salt and pepper to taste

To Serve - 

• 1 cup whole milk ricotta 
• Drained pasta and vegetables
• Spinach pesto
• 1/2 cup Parmesan cheese, grated
• Tomato Garnish
• Olive oil, coarse sea salt, and coarsely ground black pepper

Instructions:

1. Process all pesto ingredients in a food processor until paste-like; set aside.
2. Cook pappardelle, corn, and beans in a large pot of boiling, salted water until tender but not mushy, about 7 minutes; drain. (If using another shape pasta, adjust time as package directs. When 7 minutes are left in the cooking pasta, add the vegetables.)
3. Combine ingredients for Tomato Garnish while pasta and vegetables cook.
4. To Assemble-
   Layer components by first placing ricotta in a large bowl; season with salt and pepper. Top with pasta and vegetables. Pour pesto over pasta and toss. Sprinkle with Parmesan and tomatoes, then finish with oil, salt and pepper.

Lasagna

8-Layer Lasagna

From: Cuisine at Home, Issue No. 43

Makes: One 9x13x3" Pan
Total Time: 2 1/2 hours
Nutrition: Per 1/12: 739 calories; 52% calories from fat; 42g total fat; 45g carbs; 1026mg sodium; 5g fiber.

Ingredients:
For the meat sauce-

• 1 1/2 lb  ground chuck
• 1 1/2 lb ground mild Italian sausage
• 2 cups yellow onion, diced
• 2 tbs garlic, minced
• 2 tbs tomato paste
• 2 tsp each - dried basil, thyme, and oregano
• 1/2 tsp red pepper flakes
• 1 bay leaf
• 1 can (28 oz) crushed tomatoes in puree
• 1 can (14.5 oz) diced tomatoes, drained
• 3/4 cup beef broth or water
• 2 tbs balsamic vinegar
• salt and pepper to taste

For the bechamel -

• 1/4 cup unsalted butter
• 1 cup yellow onion, diced
• 1/8 tsp cayenne
• pinch nutmeg
• 1/3 cup all-purpose flour
• 3 cups whole milk (room temperature works best)
• 10 oz Boursin cheese
• salt to taste
• 8 oz frozen chopped spinach
• 1 egg, beaten

Prepare - 

• 1 lb oven-ready lasagna sheets, paraboiled
• 1 lb fresh mozzarella, thinly sliced
• 6 oz Parmesan cheese, grated

Instructions:

1. Preheat oven to 400 degrees with rack in center.
2. Brown the meats in a large sauce pan over medium-high heat; spoon off as much of the fat as possible. Add onions, garlic, tomato paste, and seasonings. Saute until onion softens, about 8 minutes.
3. Stir in both types of tomatoes, broth, vinegar, salt and pepper. Simmer over medium heat until most of the liquid is evaporated, about 10 minutes. Set aside.
4. Saute onion for the bechamel in melted butter in a saucepan over medium heat. Add onion, cayenne, and nutmeg; cook until onion softens, about 5 minutes. Stir often to prevent scorching.
5. Stir in flour to coat; cook 2 minutes. Gradually add milk, stirring until smooth. Simmer until thickened, about 5 minutes. Add Boursin in small pieces and whisk until smooth; season with salt. Set aside 1 cup bechamel for the top of the lasagna. Cool remaining sauce for 10 minutes. Whisk in frozen spinach and egg.
6. Prepare lasagna sheets by boiling them until pliable, 1 minute, then arrange in single layers on a foil-lined, sprayed baking sheet. Separate each layer with sprayed foil.
7. Assemble lasagna as follows: Coat a 9 x 13 x 3 inch casserole with nonstick spray; spread 1/3 cup bechamel on the bottom (it will be a thin layer). Lay three pasta sheets across the bottom of the pan, then spread another 1/3 cup bechamel over them. Spread 1 cup meat sauce on the bechamel (the meat sauce won't completely cover the pasta; it's fine if the sauces blend). Top with mozzarella, sprinkle with Parmesan, then lay three more pasta sheets across the bottom. Keep layering in this manner until all the pasta is used. Spread the last pasta layer with the reserved bechamel, then sprinkle with Parmesan.
8. Bake uncovered, until hot, bubbly and browned, about 40-45 minutes. Let rest 20-30 minutes before cutting to set the fillings.