Posts tagged ‘vegetarian’

Winter Veggie Pasta

Lately I’ve been looking for foods that are low in fat and calories, but high in protein, fiber and of course… flavor. This pasta dish was tasty, satisfying, and left me completely guilt free. (yes, please!)

8 oz uncooked whole grain spaghetti
3 cups broccoli florets
1 14.5-oz can diced tomatoes, drained
1 15-oz can cannellini beans, rinsed and drained
2 Tbsp tomato paste
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
2 Tbsp snipped fresh Italian parsley
1/4 cup grated Parmesan cheese

In a 4-quart Dutch oven, cook pasta according to package directions (but omit the salt). Add broccoli to pasta for the last 3 minutes of cooking. Drain and return to pot.

Stir in tomatoes, beans, tomato paste, garlic, salt, and pepper; heat through. Stir in parsley and sprinkle each serving with cheese.

This recipe is from the Eat Better America website, which is a great place to find “healthified” versions of yummy recipes. Check it out for more recipes like this one.

(original recipe here)

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January 16 at 5:52 pm Leave a comment

Gnocchi al Pesto

An amazing dish I had at a local restaurant inspired me to try making gnocchi for the first time. I’d seen it in the store and heard it talked about on The Food Network, but this was my first shot at making it.

Turns out that potato gnocchi (pronounced nyō’kē) is not only SO GOOD, it’s also super quick and easy to make. This recipe* is a great way to get started making (or in our case, eating!) gnocchi.

1 18-ounce package potato gnocchi
2 tsp olive oil
1 cup diced zucchini
1/2 cup chopped sweet yellow pepper
1/4 cup prepared pesto
1 cup chopped tomatoes

Cook gnocchi according to package directions. Meanwhile, in a large skillet, saute the zucchini and yellow pepper in oil until crisp-tender. Drain gnocchi; add gnocchi and pesto to skillet. Gently stir until well coated. Stir in tomatoes. Sprinkle with pine nuts if desired.

Gnocchi-al-Pesto

*posted by the Taste of Home Test Kitchen on Allrecipes.com

June 29 at 4:08 pm 3 comments

Tortilla Pizza Primavera

I found this recipe on one of my favorite cooking blogs, Cooking With Court.

My favorite thing about this recipe is that it’s so easy to make, yet it comes out delicious. You could seriously make these little guys in 20 minutes, including time to preheat the oven! It was perfect for a quick dinner after a long day of work.

2 10-inch flour tortillas OR already made pizza crust
Olive oil
5 oz Monterey Jack cheese
5 oz cheddar cheese
2 cups cherry tomatoes, quartered
1/2 cup fresh chopped basil
1/4 cup sliced green onions
1/4 cup ripe sliced olives
Black pepper to taste

Heat the oven to 400°. Lightly brush the tortillas with olive oil. Place on baking sheet and bake for five minutes on each side or until crisp and golden brown. Remove from oven and reduce heat to 350°. Top each tortilla with half of the ingredients. Bake for five minutes or until cheese melts.

A couple of quick notes based on our experience:

  • If you’re using a dark baking sheet, reduce the tortilla cook time to three or four minutes on each side to avoid burning. We ended up having to do one tortilla over again. (Oops!)
  • Make sure to pop any bubbles that form in the tortilla during the baking process, before they become crisp. Oddly shaped tortillas are very hard to put toppings on. 🙂
  • We used mozzarella rather than MJ, because that’s what was in our fridge. Still tasted amazing.
  • Next time I think I’ll use 8-inch tortillas, just so I can fit more than one on a baking sheet. Using a whole sheet per pizza would be totally impractical if you’re cooking for more than two people.

Tortilla Pizzas

February 11 at 6:31 pm Leave a comment

Festive Rotini

I was drawn to this recipe in Good Housekeeping because of its label, healthy in a hurry. I’m pretty sure it’s called “festive” because it has red and green in it and was in the December issue of the magazine.

Whatever its name, I call it wonderful!

12 oz rotini*
12 oz broccoli
1 pint grape tomatoes
1/4 tsp salt
2 large garlic cloves, minced
1 Tbsp olive oil
1/4 c Romano cheese

Heat oven to 450º. Cook pasta according to package directions, adding broccoli during last three minutes. Toss tomatoes, garlic, oil, and salt in bowl. Spread tomato mixure in 9 x 13 pan and roast 15 minutes or until tomatoes wrinkle and begin to burst, stirring halfway through cook time.

Reserve 1/2 cup pasta water. Drain pasta. Add pasta water to pan, stirring to scrape up any browned bits. Return all ingredients to pot and stir in cheese. Add salt and pepper to taste.

*Make the smart choice. Use whole-grain pasta. 🙂

Festive Rotini

January 23 at 8:51 pm 1 comment

Gazpacho

I made this dish for a recent lunch with some girlfriends, and it turned out even better than I’d expected!  They all seemed to enjoy it as well.  Pair it with some yummy bread like we did, and you’ve got a satisfyingly cool and delicious lunch.

2 cups tomato juice, chilled
1 avocado, peeled and diced
1 cup fresh corn
2 tomatoes, diced
1/4 cup chopped cilantro
2 Tbsp lime juice

Combine all ingredients in a medium bowl, and season to taste with salt and pepper.  Transfer to serving bowls.

I only made one change to this recipe: Instead of using fresh corn, I just thawed out some frozen corn, which worked perfectly.  I love convenience!

September 16 at 8:45 pm Leave a comment

Garlic Artichoke Pasta

The cookbook describes it better than I can: Herb-infused tomatoes tango with garlic, artichokes, and cream–a dance that results in a sauce with Mediterranean flair.

I spent all day today on this pasta… Or rather, my slow cooker did. 🙂  This recipe came out of my 5-Ingredient Slow Cooker Recipes book.

3 14.5-oz cans diced tomatoes with basil, oregano, and garlic
2 14-oz cans artichoke hearts, drained and quartered
1 Tbsp bottled minced garlic (6 cloves)
1/2 c whipping cream
12 oz uncooked linguine, fettuccine, or other favorite pasta
(optional ingredients)
Sliced pimiento-stuffed green olives and/or sliced pitted ripe olives
Crumbled feta cheese or finely shredded Parmesan cheese

Coat a 3.5- or 4-quart slow cooker with cooking spray.  Drain 2 of the cans of diced tomatoes (do not drain remaining can).  In the prepared cooker, combine drained and undrained tomatoes, artichoke hearts, and garlic.  Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Stir in whipping cream; let stand about 5 minutes to heat through.  Cook pasta according to package directions; drain.  Serve sauce over hot cooked pasta.  If desired, top with olives and/or cheese.

As usual with slow-cooker recipes, I mixed this up this morning and let it cook all day while I was at work (9 hours).  No optional toppings for us this time, and it came out great.

Bottom line: Good, unique pasta sauce.  If you’re not a huge fan of artichokes, though, I’d recommend using only one can.

July 29 at 8:46 pm Leave a comment


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