Roasted Red Pepper Pasta

This is a dish that tastes much better than it photographs.

3 Red Bell Peppers
2 Tb pine nuts (optional, but I love that nutty flavor)
1/2 Medium Onion, finely chopped (I only use a quarter)
3 Cloves of Garlic, Minced
1/2 Cup Heavy Cream
Fresh Parmesan, shaved
1/2 to 1 lb Pasta

Roast the red peppers until the skin is blackened, place in a Ziploc to steam and remove skins. Remove seeds and set aside. (More detailed directions here.)

Lightly toast the pine nuts over med-low heat for about 5 min, tossing every now and again.

In a blender process the peppers and pine nuts until smooth.

Cook pasta.

Drizzle some Olive Oil in a large skillet over medium. Add the onion and saute until it is beginning to be translucent and add garlic. Heat until fragrant. Pour in puree and add plenty of salt tasting as you go. Continue to heat over LOW heat to allow flavors to combine while the pasta finishes.

Pour in cream and stir to combine. Add more salt if needed and add drained pasta. Toss to coat and top with Parmesan shavings.

Recipe compliments of Sweet Basil

Whole Wheat Linguine with Green Beans, Ricotta, and Lemon

This is a regular at our house because it's easy, filling, and delicious.

Ingredients

* 1 pound whole-wheat linguine
* 1/2 cup part-skim ricotta
* 3 tablespoons olive oil
* 1/2 pound French green beans, trimmed and halved lengthwise
* 1 clove garlic, chopped
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 cup halved cherry tomatoes
* 1 lemon, zested

Directions

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 reserving 1 cup of the cooking water (sometimes I forget about this part and it's not as good if you use plain water). Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.

Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve.

Baked Ziti with Spinach and Tomatoes

This is a recipe that both my husband and I absolutely love. Here's what you need:

3/4 lb. of hot Italian sausages, casings removed (I use half of a Turkey Kielbasa instead)
1 medium onion, chopped
3 large garlic cloves, chopped
1 28 oz. can of diced, peeled tomatoes
1/4 C of purchased pesto sauce
10 ounces ziti or penne pasta (about 3 cups), freshly cooked (I usually use the whole box)
8 C ready-to-use spinach leaves (about 2/3 of a 10 ounce package)
6 oz. mozzarella cheese, cubed
1 C grated Parmesan cheese (about 3 oz.)
Salt and pepper

Directions
Heat a heavy large saucepan over medium-high heat. Add sausage, onion and garlic and saute' until sausage is cooked through, breaking up the meat with a the back of a spoon (about 10 minutes). Add tomatoes with juices to the pan. Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season with salt and pepper. (This part can be prepared one day ahead. Cover and refrigerate. Bring to a simmer before continuing.)

Preheat oven to 375 degrees. Lightly oil a 13x9 inch glass baking dish. Combine cooked pasta, spinach, mozzarella and 1/3 C of Parmesan cheese in a large bowl. Stir in hot tomato sauce. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 2/3 Parmesan cheese over the top. Bake until sauce bubbles and cheeses melt (about 30 minutes).

[Recipe compliments of Carmela M. Meely, via Epicurious]

Tri-Colore Orzo

I think this is my favorite recipe on this blog. I'm actually eating it right now as I post. Here's what you need:

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup*
2 cups fresh arugula (about 3 ounces**
3/4 cup crumbled feta cheese (ricotta salata cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts***
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

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 and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

Notes:
*(I actually omitted this 1/4 cup and it was still really good).
**You can find this in the organic produce section of your grocery store or next to the bagged salads / spinach.
***I used way less than 1/4 cup since pine nuts are expensive. I used approx. 1 TBSP. To roast the pine nuts, put them in a pan on the oven (without oil) on low-medium heat for a few minutes, string frequently. Watch them closely so they don't burn.
*If you only use 2 tsp. olive oil, this recipe is 6 WW points+ per cup. I can't really tell a difference by cutting the olive oil - it's still really good.

Recipe compliments of Giada De Laurentiis.

Garlic Chicken Farfalle

I highly recommend you make this. We give it five stars in our house. It has such a good flavor. I made it twice in one week (granted it was for someone else the first time, but this dish makes a lot so there was plenty for us too. Yum!)

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.

**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumble.

[ directions ]

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

*Recipe compliments of Becky Higgins.

Lemon Fusilli with Arugula

*This is not a low fat meal. But man, it is delicious. Of course, I have a thing for arugula. Ever since my friend Stacey introduced it to me a couple of years ago, I have been hooked.

1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream (I also think half and half would work if you want to cut out some fat and calories)
3 lemons (or one fresh lemon and some lemon juice from concentrate - adding by taste)
Salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 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.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

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. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta (this is really only for looks and isn't necessary if you don't want to add it). Toss well, season to taste, and serve hot.

*I like it vegetarian as is, but you could add some chicken for protein.
*If you know you won't eat it all in one night, you can save some of the sauce separate from the salad and mix it together the next day when you are going to use it. Or just pour it all on and then reheat it the next day like I did. It was just as good as left overs.

[Recipe compliments of Barefoot Contessa]