BAKED SPAGHETTI SQUASH LASAGNA

INGREDIENTS: 

1 (4 lb.) spaghetti squash 

Sauce: 

1 T. olive oil 

2 garlic cloves, minced 

1 tsp. salt 

1/4 tsp. ground black pepper 

1/8 tsp. crushed red pepper 

2 (28 oz.) cans whole tomatoes, drained and coarsely chopped 

1 tsp. dried oregano 

1 tsp. dried thyme 

Gratin Topping: 

1 (15 oz.) container part-skim ricotta cheese 

1/2 c. freshly grated Parmesan cheese 

1 tsp. dried oregano 

1 tsp. dried thyme 

1/2 tsp. salt 

DIRECTIONS:


For the Squash: 

1.  Pierce squash several times with a fork and place on a baking sheet.  Bake at 400 degrees for about 1 1/2 hours, or until tender.  Cool. 

2.  Cut squash in half lengthwise and scrape out seeds.  Use a fork to scrape the inside flesh of the squash into spaghetti-like strands.  You should end up with about 6 cups of strands. For the Sauce: 

3.  Heat olive oil in a large saucepan over medium heat.  Add garlic and cook for about 2 minutes, stirring frequently.  Add salt, black pepper, crushed red pepper, tomatoes, oregano, and thyme.  Bring to a boil.  Then reduce heat and simmer for 20 minutes, or until thickened, stirring occasionally. For the Gratin Topping: 

4.  Place all gratin topping ingredients in a mixing bowl; stir to combine. For Assembly and Baking: 

5.  Place spaghetti squash 'noodles' in a baking dish sprayed with cooking spray.  Pour sauce evenly over squash.  Place cheese mixture on top of sauce and spread it with the back of a spoon to evenly cover the sauce. 

6. Bake at 400 degrees for 40 to 45 minutes, or until heated through, bubbly, and lightly browned. 

ENJOY!

Source: The Kitchen is my Playground

TAGLIATELLE WITH ARUGALA AND LEMON CREAM

TAGLIATELLE WITH ARUGALA AND LEMON CREAM

The heat from the pasta helps wilt the arugula – a great no-cook technique for adding vegetables to your pasta recipes. Try it with spinach, too.

Ingredients
11 oz uncooked pasta, tagliatelle*
4 1/2 Tbsp fresh lemon juice
5 tsp lemon zest
3/4 cup(s) reduced-fat sour cream
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground, or more to taste
1 cup(s) grated Parmesan cheese, Parmigiano-Reggiano, divided
3 cup(s) arugula, about 5 oz, or more if desired

Instructions
1. Bring a large pot of water to a boil; cook pasta according to package directions. Drain but do not rinse.
2. Meanwhile, in a large serving bowl, combine lemon juice, lemon zest, sour cream, salt, pepper and 1/2 cup plus 2 tablespoons cheese; set aside.
3. Immediately pour drained noodles into sour cream mixture; toss to coat. Add arugula; toss again to combine completely. Serve immediately with Parmesan cheese sprinkled over top. Finish with more salt and pepper, if desired. Yields about 1 1/2 cups pasta plus 1 tablespoon cheese per serving.

Notes
*If you can’t find tagliatelle noodles, use egg noodles instead (could affect PointsPlus value).
You’ll need about 2 medium lemons for the zest and juice.

PointsPlus® Value: 8
Servings: 6

Source: Weight Watchers

VEGGIE AND PENNE PASTA IN LEMON BUTTER SAUCE

VEGGIE AND PENNE PASTA IN LEMON BUTTER SAUCE

Penne pasta
Roma tomatoes, cut into chunks, or grape tomatoes
Zucchini, cubed
Asparagus, boiled and cut into 1-inch pieces
sliced almonds (can be toasted)
Juice from 1/2 lemon
4 Tbsp butter
Olive Oil
Parmesan Cheese

In a large pot, boil water for the pasta and cook just before al dente.

In a sauce pan, melt the butter and lemon juice.  Add a little olive oil, salt and pepper to taste.

In a large pan with olive oil, sizzle the tomatoes and zucchini.  Add in the almonds and asparagus.  Add in the pasta to finish cooking and add the sauce.  Mix in the cheese before serving.

Can add grilled chicken.

SPAGHETTI

SPAGHETTI

1 1/2 lbs lean ground beef or turkey

1 onion, chopped

2 cloves of garlic, minced

1 Tbsp chopped fresh basil

1 tsp dried oregano

2 Tbsp brown sugar

1 1/2 tsp salt

3 (14 oz.) cans diced tomatoes

2 (6 oz.) cans tomato paste

Pasta - spaghetti, penne, buccatini, angel hair, etc.

In a skillet over medium heat, brown the meat, onion and garlic.  Drain the fat.  Mix in the basil, oregano, brown sugar, 1 1/2 tsp salt, diced tomatoes and tomato paste.  Simmer for 30 to 45 minutes, stirring occasionally.

In a large pot, boil water for noodles, adding some olive oil and salt for flavor.  Cook for 8 minutes or just before al dente.  Add the noodles to the pasta and mix together.  Continue cooking for 3 - 5 minutes.

Serve with Parmesan cheese and fresh basil on top.

ARTICHOKE SPINACH LASAGNA

This recipe is made every Christmas Eve when we spend the evening with our next-door neighbors.  This makes a great pair to the Traditional Lasagna as a veggie option.

ARTICHOKE SPINACH LASAGNA

Cooking spray

9 lasagna noodles (I use oven-ready)

1 onion, chopped

4 cloves garlic, chopped

1 (14.5 oz) can vegetable broth

1 Tbsp chopped fresh rosemary

1 (14 oz) can marinated artichoke hearts, drained and chopped

1 (10 oz) package frozen spinach, thawed, drained and squeezed dry

1 (28 oz) jar tomato pasta sauce

3 cups shredded mozzarella cheese

1 (4 oz) package herb and garlic feta, crumbled

Preheat oven to 350.  Spray 9 X 13 baking dish with cooking spray.  

If not using oven ready noodles, cook noodles and lay on towel to dry.

Spray a large skillet with cooking spray and heat to medium-high.  Saute onion and garlic for 3 minutes, or until onion is tender crisp.  Stir in broth and rosemary, bring to a boil.  Stir in artichoke hearts and spinach.  Reduce heat, cover and simmer for 5 minutes.  Stir in pasta sauce.

Spread 1/4 of artichoke mixture on the bottom of pan.  Top with noodles.  Sprinkle 3/4 cup mozzarella cheese over noodles.  Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.  Spinkle crumbled feta over the top. 

Bake, covered, for 40 minutes.  Uncover, and bake 15 minutes more, or until hot and bubbly.  Let stand 10 minutes before serving.

Source: Ayn Laherty

TRADITIONAL LASAGNA

This recipe has become a tradition the past few years.  On Christmas Eve we get together with our next-door neighbors, and after church enjoy this lasagna and the Artichoke Spinach Lasagna.  Christmas Eve has become one of my favorite times of Christmas...

I also use this tomato sauce recipe as the sauce in my spaghetti.

TRADITIONAL LASAGNA

1 1/2 lbs lean ground beef or turkey

1 onion, chopped

2 cloves of garlic, minced

1 Tbsp chopped fresh basil

1 tsp dried oregano

2 Tbsp brown sugar

1 1/2 tsp salt

3 (14 oz.) cans diced tomatoes

2 (6 oz.) cans tomato paste

2 eggs, beaten

1 pint art-skim ricotta cheese

1/2 cup grated parmesan cheese

2 Tbsp dried parsley

1 tsp salt

1 lb mozzerella cheese

2 Tbsp grated Parmesan cheese

12 dry lasagna noodles (I use the oven-ready kind)

In a skillet over medium heat, brown the meat, onion and garlic.  Drain the fat.  Mix in the basil, oregano, brown sugar, 1 1/2 tsp salt, diced tomatoes and tomato paste.  SImmer for 30 to 45 minutes, stirring occasionally.

Preheat the overn to 375.  If not using oven-ready noodles - cook the noodles and lay on a towel to dry.

In a medium bowl, mix the eggs, ricotta, parmesan cheese, parsley and 1 tsp salt.

Cover the bottom of a 9 X 13 pan with a very thin layer of sauce.  Then layer 1/3 lasagna noodles, then 1/2 of the ricotta mixture, 1/2 of the Parmesan cheese, and 1/3 of the sauce.  Repeat.  Top with remaining noodles and sauce.  Sprinkle additional parmesan cheese over the top.

Bake in preheated oven for 30 - 40 minutes.  Let stand for 10 minutes before serving.

Source: Ayn Laherty

TRI-PEPPER PASTA SALAD

TRI-PEPPER PASTA SALAD


1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/3 cup  KRAFT Light Balsamic Vinaigrette Dressing
2 cups whole wheat medium pasta shell, cooked
1 each red pepper, green pepper and yellow pepper, chopped
1 small red onion, chopped
1/2 cup  coarsely chopped fresh basil
1/2 cup KRAFT Shredded Parmesan Cheese

Mix the mayo and dressing together.  Combine all remaining ingredients in large bowl.  Add mayo mixture; mix lightly.
Source: Kraft Food & Family Magazine

PASTA TELEPHONO

I ate this at Grand Lux Cafe at Galleria a few years back and loved it!  I went home and figured out how to make it myself (although I'm sure they don't use sauce in a jar!)

PASTA TELEPHONO

Penne Pasta

Jar of Vodka sauce (I like Classico)

Fresh basil (can use dried basil or dried italian seasoning instead)

Mozzerella Cheese

Parmessan Cheese

Cook the pasta.  Heat up the sauce in a large pan and heat.  Add the seasoning.  When the pasta is almost done, put it in the sauce to finish cooking.  Add just a little of the pasta water.  Pull the pasta off the stove and add a TON of cheese (I probably add 1/2 cup of each) and mix together.  The cheese will melt all throughout the pasta and be AMAZING!

You can add grilled chicken if you would like.

Squash and Zucchini Pasta

SQUASH AND ZUCCHINI PASTA

1 lb ground beef or turkey

1 can chopped tomato

1 small can tomato sauce

1 large green bell pepper

2 squash

3 zucchini

1/2 cup onion

1/2 tsp pepper

1 tsp salt

garlic powder

italian seasoning (or oregano)

Brown the meat. Add the onions to saute. Add everything else and simmer for 20 minutes, or until the veggies are soft.

Serve over pasta or rice.

BUCATINI WITH SPICY TOMATO SAUCE

What a great weekend. I spent the past 4 days in Nashville listening to live music, shopping and practically eating my way through the city. One of the best meals was the night we stayed in and made a pasta dish we found in Saveur Magazine - which I will be ordering ASAP - great magazine with fabulous recipes from all over the world! The dish called for Bucaatini pasta (spaghetti with a hollow center) but sadly, Whole Foods didn't have any - so we settled for regular spaghetti. Im sure the dish would have been the same, but I'm very curious about this strange pasta that is apparently so common in Italy - I feel like Italian restaurants in America have deprived me! It also called for guanciale - since I can't really pronounce it, nor do I know exactly what it is, the unadventurous side of us decided on pancetta. This is a great (and quick) pasta dish I plan on making many more times.

BUCATINI WITH SPICY TOMATO SAUCE

(Saveur Magazine)

3 tbsp. extra-virgin olive oil
4 oz. thinly sliced guanciale or pancetta, cut into 3⁄4" pieces
Freshly cracked black pepper, to taste
2 cloves garlic, minced
1 small carrot, minced
1⁄2 medium onion, minced
1⁄2 tsp. crushed red chile flakes
1 28-oz. can peeled tomatoes, preferably San Marzano, undrained and puréed
Kosher salt, to taste
1 lb. bucatini or spaghetti
1 1⁄4 cups grated Pecorino Romano

Heat oil in a large, high-sided skillet over medium heat. Add guanciale; cook, stirring, until lightly browned, 6–8 minutes. Add pepper; cook until fragrant, about 2 minutes more. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. Add chile flakes; cook for 1 minute. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 20–25 minutes. Season with salt; keep warm.

Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until just al dente, 6–8 minutes. Reserve 1⁄2 cup pasta water; drain pasta. Heat reserved sauce over medium heat. Add pasta and reserved water; cook, tossing, until sauce clings to pasta, 2–3 minutes. Add 1⁄2 cup Pecorino; toss. Divide between serving bowls; serve with remaining Pecorino.