REAL SIMPLE LASAGNA

This is from Real Simple magazine, but it really is ‘real simple’!

1 26-ounce jar pasta sauce
1 18-ounce bag frozen large cheese ravioli, unthawed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (about 2 ounces) grated Parmesan


Heat oven to 350° F. Spoon 1/3 of the sauce into a 9-by-13-inch baking dish. Place 12 ravioli on top. Cover with the spinach and half the mozzarella. Add another layer of ravioli and the remaining sauce, mozzarella, and the Parmesan. Cover with foil and bake for 25 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.

Lasagna With Spinach and Cottage Cheese

I'm substituting cottage cheese here for the ricotta used in the classic version of this lasagna. In a pinch, you could make it with prepared marinara sauce, and it then becomes a quick and very satisfying dinner.

1 1/2 cups low-fat or nonfat cottage cheese
2 1/2 cups fresh tomato sauce or simple marinara sauce made with canned tomatoes
12 ounces baby spinach, or 1 generous bunch spinach (about 12 ounces), stemmed and washed
Salt and freshly ground pepper
1/2 pound no-boil lasagna noodles
1/2 cup freshly grated Parmesan (2 ounces)
2 tablespoons bread crumbs
1 tablespoon extra virgin olive oil

1. Preheat the oven to 375 degrees. Oil a 2-quart baking dish or lasagna dish. Bring a large pot of water to a boil.

2. Place the cottage cheese in a food processor fitted with the steel blade, and blend until smooth. Add 1/2 cup of the tomato sauce, and blend until smooth. Scrape into a bowl.

3. Wash the spinach, and wilt in a large frying pan over high heat in the water left on the leaves after washing. Transfer to a colander, rinse briefly and squeeze out excess water. Chop fine (by hand or in a food processor), then stir the spinach into the cottage cheese. Season to taste with salt and pepper.

4. When the water comes to a boil, salt generously and add enough lasagna noodles to cover the surface of the baking dish (for my rectangular dish, that's three lasagna noodles). Boil just until the pasta is flexible, about two or three minutes for no-boil lasagna. Using tongs, remove the pasta from the water, and drain on a clean dish towel. Spread a thin layer of tomato sauce on the bottom of the baking dish, and top with a layer of noodles. Top the noodles with a third of the cottage cheese mixture. Use a spatula to spread it evenly over the noodles. Top with 1/2 cup of the tomato sauce, and spread in an even layer. Sprinkle on 2 tablespoons of the Parmesan.

5. Repeat these layers two more times, using up the cottage cheese/spinach mixture but retaining tomato sauce and Parmesan for the top layer. Cook one more batch of lasagna noodles, and top with the remaining tomato sauce and Parmesan. Sprinkle on the bread crumbs, and drizzle on the olive oil. Cover tightly with foil, place in the oven and bake for 30 minutes until bubbling. If you wish to brown the top, uncover and continue to bake until the top just begins to color, about five minutes. Remove from the heat, allow to sit for five to 10 minutes, and serve.

Yield: Serves six.

Advance preparation: The lasagna can be assembled up to a day ahead of time, covered with plastic and refrigerated. Replace the plastic with foil before baking. It can also be frozen for up to a month.

Nutritional information per serving (using 2 percent low-fat cottage cheese): 320 calories; 9 grams fat; 2 grams saturated fat; 12 milligrams cholesterol; 42 grams carbohydrates; 5 grams dietary fiber; 360 milligrams sodium (does not include salt added during preparation); 18 grams protein

Nutritional information per serving (using fat-free cottage cheese): 311 calories; 8 grams fat; 2 grams saturated fat; 8 milligrams cholesterol; 44 grams carbohydrates; 5 grams dietary fiber; 389 milligrams sodium (does not include salt added during preparation); 18 grams protein

Rice Noodles With Zucchini, Tomatoes and Fresh Mint

Zucchini remains in the farmers’ markets into the fall. Even if you can’t find fresh tomatoes, you can make this easy pasta with canned tomatoes. The days may be cooler now, but the dish will remind you of summer.


2 tablespoons extra virgin olive oil
1 to 2 garlic cloves (to taste), minced
1 pound zucchini, cut in 1/4-inch dice
1 pound tomatoes, peeled, seeded* and cut in 1/4-inch dice, or 1 14-ounce can diced tomatoes, partially drained
Salt and freshly ground pepper to taste
7 to 8 ounces thin rice sticks
3 to 4 tablespoons chopped fresh mint
1/4 cup freshly grated Parmesan or pecorino or crumbled feta (optional)

* To seed the tomatoes, cut the tomatoes in half along the equator, place a strainer over a bowl and seed the tomatoes into the strainer. Rub the gelatinous seed pods against the strainer to extract flavorful juice, and discard the seeds.

1. Bring a large pot of water to a boil. Meanwhile, place the rice sticks in a large bowl, and cover with hot water. Let sit 20 minutes, until pliable. Drain and cut the noodles in half, into roughly 6- to 8-inch lengths, with kitchen scissors.

2. While the rice sticks are soaking, heat 1 tablespoon of the olive oil over medium heat in a wide, heavy skillet, and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and add the zucchini. Cook, stirring, until the zucchini begins to soften and the skin becomes bright green, about three minutes. Add the tomatoes with juice and salt and pepper to taste. Cook, stirring often, for 6 to 10 minutes until the zucchini is tender and the tomatoes have begun to break down. Remove from the heat, taste and adjust seasonings, and set aside.

3. When the water comes to a boil, salt generously and add the rice sticks. Boil one minute and drain. Toss with the zucchini and tomato mixture, the remaining olive oil and the mint. Serve, passing the cheese for people to sprinkle on at the table.

Yield: Serves four.

Advance preparation: The zucchini-tomato mixture can be cooked several hours ahead and reheated. If it seems dry, add a little pasta cooking water. The soaked noodles will keep for three or four days in the refrigerator.

Nutritional information per serving: 289 calories; 7 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 49 grams carbohydrates; 4 grams dietary fiber (7 grams if using brown rice noodles); 17 milligrams sodium (does not include salt added during preparation); 6 grams protein

From NYTimes

Stir-Fried Noodles With Tofu and Peppers

This simple stir-fry is a dish to throw together when you want something like fried rice but don’t have any cooked rice at hand. Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.

7 to 8 ounces thin rice stick noodles
1/2 cup reduced-sodium chicken or vegetable broth
1 tablespoon low-sodium soy sauce
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons Asian sesame oil
3/4 pound tofu, cut in 1/2-by-1-inch dominoes and blotted dry
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon red pepper flakes, or 1 to 2 teaspoon minced jalapeño
1 green bell pepper, cut in thin julienne
1 red bell pepper, cut in thin julienne
2 tablespoons peanut oil or canola oil
1 bunch scallions, trimmed and sliced very thin
1/2 cup chopped cilantro
salt to taste
1/2 teaspoon sugar

1. Place the noodles in a large bowl, and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander, and cut into 6- to 8-inch lengths with kitchen scissors. Set aside, within reach of your wok or pan. Combine the broth, soy sauce, rice wine or sherry, and sesame oil in a small bowl. Combine the garlic, ginger and pepper flakes or minced jalapeño in another bowl. Have everything within reach of your wok or pan.

2. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and tilting the pan side to side. Add the tofu. Reduce the heat to medium-high, and stir-fry one to two minutes until the tofu begins to brown. Add the garlic, ginger and chili, and stir-fry for no more than 10 seconds. Add the peppers, and stir-fry two minutes. Add the broth mixture, the drained noodles, the scallions, salt and sugar. Stir-fry one to two minutes until the noodles are just tender and the broth has been absorbed. Add the cilantro, and stir-fry another 30 seconds to a minute until well combined. Serve.

Yield: Serves four.

Nutritional information per serving: 386 calories; 13 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 52 grams carbohydrates; 5 grams dietary fiber (8 grams if using brown rice noodles); 163 milligrams sodium (does not include salt added during preparation); 13 grams protein

From NYTimes

Pasta With Fresh Herbs, Lemon and Peas

If you don't grow your own herbs, I suggest that you buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored.

Produce departments often use misters, a practice that drives me crazy because leafy greens don't keep well once wet. So when you get home, spin the herbs in salad spinner if they're wet, wrap them in a paper towel and then bag them.

1/2 cup finely chopped fresh herbs, such as parsley, basil, tarragon, mint and chives
Zest of 1 organic lemon, finely chopped
1 garlic clove, finely minced
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Salt to taste
3/4 pound pasta, any type
1 cup frozen peas, thawed
1/4 cup freshly grated Parmesan or pecorino

1. Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
2. When the water comes to a boil, salt generously and add the pasta. Follow the cooking instructions on the package, but check the pasta a minute before the indicated time. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.

Yield: Serves four.

Advance preparation: The herbs can be chopped several hours ahead, but don't combine the ingredients until you've put the water on for the pasta.

Nutritional information per serving: 460 calories; 13 grams fat; 2 grams saturated fat; 4 milligrams cholesterol; 70 grams carbohydrates; 4 grams dietary fiber; 123 milligrams sodium (does not include salt added during preparation); 15 grams protein

Pasta With Tomatoes, Capers, Olives and Breadcrumbs

Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's drying out, and keep them in the freezer.

3 tablespoons extra virgin olive oil
3 garlic cloves, 2 sliced, 1 minced
1/2 cup fresh bread crumbs
1/4 teaspoon hot red pepper flakes
1 14-ounce can chopped tomatoes, with juice
2 tablespoons capers, rinsed and coarsely chopped
1/2 cup green or black olives, pitted and coarsely chopped (2 ounces)
Salt and freshly ground pepper
3/4 pound spaghetti, preferably a good whole-wheat brand
1/4 cup chopped fresh parsley (optional)
1/4 cup freshly grated Parmesan (optional)

1. Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.

2. Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.

3. When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.

Yield: Serves four.

Advance preparation: You can make the recipe through Step 2 several hours before cooking the pasta. The bread crumbs will keep for a couple of weeks in the freezer. Reheat and crisp in a dry pan over medium heat. The tomato sauce will keep for a few days in the refrigerator.

Nutritional information per serving: 450 calories; 14 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 70 grams carbohydrates; 10 grams dietary fiber; 718 milligrams sodium (does not include salt added during preparation); 12 grams protein

Fusilli With Swordfish or Tuna and Tomato Sauce

The sauce here is a sort of fish ragù common throughout Sicily and Southern Italy. In summer, use fresh tomatoes, but you can make it now with canned.

2 tablespoons extra virgin olive oil
1 pound swordfish or tuna steaks, skinned and cut in approximately 1/2-inch dice
Salt and freshly ground pepper
1/2 cup dry white wine (optional)
1 small onion, finely chopped
2 to 4 garlic cloves (to taste), minced
1/4 teaspoon red chili flakes (optional)
2 anchovy fillets, finely chopped
1 (28-ounce) can diced tomatoes, with juice, or 2 pounds fresh tomatoes, peeled, seeded and diced or grated
1/4 cup chopped flat-leaf parsley
1 pound penne or fusilli

1. Begin heating a large pot of water for the pasta.

2. Heat the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring, until tender, about five minutes. Turn the heat to medium-high. Add the garlic, red chili flakes, anchovies and diced swordfish or tuna. Season with salt and pepper. Cook, stirring, until the fish changes color slightly, about two minutes. Add the wine, bring to a boil and continue to cook for two minutes while stirring. Then, using a slotted spoon, remove the fish and transfer to a bowl. Continue to boil the liquid in the pan until it has reduced to a couple of tablespoons.

3. Add the tomatoes to the pan, and bring to a simmer. Cook, stirring often, for 15 minutes, until they have cooked down slightly and smell fragrant. Stir the fish back into the pan, add the parsley and season the mixture to taste with salt and pepper. Bring to a simmer, and simmer 10 minutes until the sauce is thick and fragrant. Taste, and adjust seasonings.

4. Bring the pasta water to a boil, and salt generously. Add the penne or fusilli and cook al dente, eight to nine minutes or according to the timing directions on the package. Add 1/4 to 1/2 cup of the pasta cooking water to the fish ragù, and stir well. Drain the pasta, toss with the sauce in the pan or in a pasta bowl, and serve.

Yield: Serves six.

Advance preparation: The fish ragù can be made a few hours before you’re ready to cook the pasta. Refrigerate, then reheat gently.

Nutritional information per serving: 445 calories; 9 grams fat; 2 grams saturated fat; 29 milligrams cholesterol; 65 grams carbohydrates; 4 grams dietary fiber; 330 milligrams sodium (does not include salt added during preparation); 26 grams protein

From NYTimes

Rigatoni with Eggplant Puree

Adapted from Giada DeLaurentis

I’ve made a few adjustments/suggestions to the original recipe. The eggplant is a total sponge and it seemed no matter how much pasta water I added, it was still lacking in sauciness. I think a higher proportion of tomatoes to the eggplant (which I have adjusted below) would have loosened up the sauce a bit, and perked up the flavor as well, as would a glug of vinegar or lemon juice at the end. Mixing it with ricotta was something many of the commenters on the Food Network site enjoyed, and I can’t imagine that would steer it in a bad direction.

1 small eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
Glug of balsamic or red wine vinegar or freshly-squeezed lemon juice (optional)

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 4 minutes (only do it for 8 if you want them nice and burnt, like mine). Remove from the oven and reserve.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve (at least) 2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy, as well as a glug of vinegar (optional). Sprinkle the pine nuts over the top and serve.

from SmittenKitchen

Pasta with Smashed Peas

Serves 4

1 pound pappardelle, tagliatelle, fettuccine, or linguine
1 16-ounce package frozen peas, thawed
3/4 cup ricotta
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
1 tablespoon extra-virgin olive oil
Directions
1.Cook the pasta according to the package directions.
2.Meanwhile, pulse the peas in a food processor or blender until chopped but not pureed. Add ½ cup of the ricotta, season with the salt and pepper, and pulse to combine.
3.Drain the pasta, reserving 1/3 cup of the pasta water. Return the pasta to the pot. Add the pea puree and reserved pasta water and toss.
4.Divide the pasta among individual bowls. Top with the remaining ricotta, a sprinkle of chives, and a drizzle of oil.
from RealSimple

Good with lemon juice in peas too.

Pasta Puttanesca

Servings Per Recipe: 8
Cost per serving: $0.84
Prep time: 5 min. Cook time: 20 min. Total: 25 min.

INGREDIENTS COST
1 lb. pasta (your preference)
2 Tbsp. olive oil
1 small yellow onion
4 cloves garlic
3 filets anchovies
1/2 tsp. red pepper flakes
1 (28 oz.) can diced or crushed tomatoes
10-15 ea kalamata olives
1/3 bunch fresh basil (or 1 tsp. dry)
2 Tbsp. capers
1/2 Tbsp. brown sugar (optional)

STEP 1: Fill a large pot with water (about 2/3 full) and bring to a rolling boil. Cook the pasta according to the package directions (boil 5-7 minutes or until al dente). Drain in a colander.

STEP 2: While the pasta boils, dice the onion and mince the garlic. In a large skillet, heat 2 Tbsp of olive oil. Cook the onion, garlic, anchovy filets and red pepper flakes over medium heat until softened (5 minutes).

STEP 3: Add the canned tomatoes, roughly chopped kalamata olives, capers and roughly chopped basil. Reduce the heat to low and simmer until the pasta is done cooking (about 10 minutes). If the sauce has too much of a bite for you, add 1/2 Tbsp. of brown sugar to mellow it out.

STEP 4: Once the pasta is cooked and drained, add it to the skillet with the puttanesca sauce. Stir well to combine. Alternatively, place cooked past on a plate and top with a scoop of puttanesca sauce.

from Budget Bytes

Creamy Lemon Fusilli

Serves 6 (dinner sized portions)
Ingredients
1 pound uncooked fusilli
1 tablespoon olive oil
4 garlic cloves, minced
3 lemons
1 ¼ cup half-and-half
2 tsp salt
1 tsp black pepper
1 1/2 cups ricotta (I used low fat)
Handful of flat-leaf parsley, chopped
1/2 cup fresh basil , julienned
½ cup grated parmesan
1 bunch broccoli, cut into bite size pieces
1 pint cherry tomatoes
1 lb baby spinach, chopped ( 1-6 ounce bag)

Preparation
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the half and half, the zest from the lemons, the juice of the lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken. Whisk in the ricotta when it thickens, right before you add the pasta.

Meanwhile, cut the broccoli in florets and discard the stem.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Add the chopped broccoli to the pot of cooking pasta when the pasta has about 3 minutes left.
*Add enough salt to make it almost as salty as the ocean. This seasons the pasta.
*You can cook the broccoli in a separate pot, but I cook them together to save on dishes.

Drain the pasta/broccoli in a colander and place it back into the pot. Immediately add the creamy mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Add all the parmesan, veggies, basil and parsley to the hot pasta and stir together for about 1 minute, until the spinach wilts.

Pour into a large serving dish and serve hot.
from Trapped

Baked Ziti

This recipe serves 4 (you can easily double and bake in a 9x12 dish)

1/2 lb. of ziti

1/2 eggplant, cut into 1 inch cubes

tomato sauce

1 cup ricotta cheese

a couple handfuls of fresh spinach, roughly chopped

a few leaves of fresh basil, roughly sliced

2 cups shredded mozzarella cheese
a handful of grated parmesan cheese
a sprinkle of dried oregano

Preheat your oven to 350 degrees. Make your tomato sauce. Cook the pasta according to the directions on the box until very al dente (chewy) The noodle will cook more in the oven and you don't want them to get too limp. When the noodles are done, toss them in some tomato sauce to coat. (this will prevent sticking) Lightly saute the eggplant cubes in some olive oil with a pinch of salt till they just begin to turn golden. Now for assembly. Spread some tomato sauce at the bottom of the baking dish. (so the pasta doesn't stick)Put a couple spoonfuls of pasta down, the eggplant, the roughly chopped spinach, some chopped basil and the ricotta cheese. (for an extra surprise, sprinkle in some toasted pine nuts)  Add another layer of ziti, then a little more sauce, mozzarella, parmesan and sprinkle with just a little dried oregano.  Bake for about 30 minutes or until the cheese starts to bubble and turn golden. Serve with some extra tomato sauce for people like me who love tons of sauce!

from The Dainty Vegetarian

Butternut Squash Macaroni and Cheese

Recipe by Martha Stewart

1 small butternut squash (about 1 pound) cut in half and roasted

1 cup homemade or low-sodium canned chicken stock, skimmed of fat

1 1/2 cups nonfat milk

Pinch of freshly grated nutmeg

1/4 teaspoon of cayenne pepper

1 1/2 teaspoon coarse salt

1/2 teaspoon ground black pepper

1 pound elbow macaroni

1 cup of extra-sharp cheddar cheese, finely grated (4 oz.)

4 tablespoons gryuere or Parmesan cheese, finely grated (1 ounce)

2 tablespoons fine breadcrumbs

1 teaspoon olive oil

Olive-oil cooking spray

1/2 cup part-skim ricotta cheese

Preheat oven to 375 degrees. Cut the butternut squash in half and put face down on a baking sheet and cook for 30 minutes.  When you take it out of the oven, scoop out the seeds and discard. Then scoop out flesh and set aside.  Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer for about five minutes. Remove from heat. Stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons gruyere.

Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons gruyere or Parmesan, and oil; sprinkle evenly over noodle mixture.

Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

from The Cozy Kitchen

Rigatoni with Eggplant Puree

Rigatoni with Eggplant Puree

Adapted from Giada De Laurentiis

This recipe in it’s entirety is absolutely delicious, but I’ll confess that I have made it before without the mint or pine nuts and it was still wonderful. If you don’t happen to have either of those on hand don’t sweat it. Also, I never add pasta water or oil to the sauce once it’s in the food processor as the original suggests, because I like a really thick sauce. However, if you want a thinner sauce, either of those ingredients should do the trick.

1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
2 cloves garlic, whole
3 tablespoons olive oil
Salt & pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
1/2 cup grated Parmesan

Preheat the oven to 400 degrees F. Line a baking sheet with tin foil or parchment paper. On the baking sheet, combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Smooth the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid (optional).

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and the pine nuts and puree the vegetables. Transfer the pureed vegetables to the bowl with the pasta and add the parmesan. Stir to combine, adding the pasta cooking liquid (optional) 1/2 cup at a time until the pasta is saucy.

from A Cozy Kitchen

Pasta with Roasted Butternut Squash

Pasta with Roasted Butternut Squash

From Cooking Light, Oct 2001... via Lynne.
Yield: 4 servings (serving size: 3/4 cup pasta, 3/4 cup squash mixture, and 1 tablespoon cheese)

3 cups cubed peeled butternut squash

1 TBL dark brown sugar

1 ½ TBL olive oil, divided

1 tsp salt

½ tsp black pepper

8 shallots, peeled and halved lengthwise

1 TBL chopped fresh or 1 tsp dried rubbed sage

4 oz uncooked pappardelle (wide ribbon pasta) or fettuccine

¼ cup grated fresh Parmesan cheese

Preheat oven to 475

Combine the squash, sugar, 2 ½ tsp oil, salt, pepper and shallots in a jelly roll pan; toss well.  Bake at 475 for 20 minutes or until tender, stirring occasionally.  Stir in sage.

While the squash mixture bakes, cook pasta according to package directions, omitting salt and fat.  Drain.  Place cooked pasta in a bowl.  Add 2 tsp oil; toss well.  Serve the squash mixture over pasta.  Sprinkle with cheese. 

Yield:  4 servings.

Aromatic Noodles with Lime-Peanut Sauce

Aromatic Noodles with Lime-Peanut Sauce
Adapted from The Food You Crave by Ellie Krieger


12 oz. linguine (or other pasta shape, whole wheat or regular)
2 cups broccoli florets
1 cup sugar snap peas
1 cup snow peas
1 cup edamame
1/2 cup peanuts
1/2 cup peanut butter (smooth or chunky)
1/4 cup low-sodium soy sauce
1/4 cup water
2 tbsp rice vinegar
2 tbsp fresh lime juice
1 scallion (white and green parts), cut into pieces
3/4 inch piece fresh ginger, peeled and finely grated
2 tbsp firmly packed brown sugar
1/4 tsp red pepper flakes, plus more to taste
Dash of garlic salt (optional)

1. Toast the peanuts in a small dry skillet over medium-high heat until fragrant, 3-5 minutes, stirring frequently. Set aside to cool.

2. Cook pasta according to package directions. Drain and rinse under cold running water, set aside.

3. Steam peas and broccoli either using a steamer basket on the stove or in the microwave until they are bright green and crisp-tender.

4. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, brown sugar, red pepper, and garlic salt (if using) in a food processor or blender until smooth. Coarsely chop the cooled peanuts.

5. Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into bowls and top each serving with veggies. Drizzle remaining sauce over vegetables. Sprinkle with peanuts and serve.

From Amy @ PlayingHouseBlog.com