Pasta with Lemon Cream Sauce Asparagus and Peas

Recipe from Cooking Light

Ingredients:
8 oz uncooked long fusilli (twisted spaghetti)
1 3/4 cups (1 1/2-") slices asparagus (about 1/2 lb) 
1 cup frozen green peas, thawed
1 tablespoon butter 
1 garlic clove, minced
1 cup organic vegetable broth 
1 teaspoon cornstarch
1/3 cup heavy cream
3 tablespoons fresh lemon juice (about 1 lemon)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of ground red pepper
Coarsely ground black pepper (optional)
Lemon slices (optional)


Directions:
Cook pasta according to package directions, omitting salt and fat. Add asparagus during last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside.


Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with coarsely ground black pepper and lemon slices, if desired. Serve immediately.


Note:  If long fusilli is not available in your market, linguine works just as well. Garnish with chopped parsley or chives, if desired.

Baked Ziti and Summer Vegetables

from Cooking Light

Ingredients:
4 oz uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion 
2 cups chopped tomato 
2 garlic cloves, minced
1 cup (4 oz) shredded mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 oz) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray


Directions: Preheat oven to 400°
Cook pasta according to package directions, omitting salt and fat; drain.
Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.

Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.

Penne with Zucchini Pistou

Recipe from Cooking Light

How impressive will this sound on your next menu!  With great fresh ingredients that are packed with nutrients, you can also feel good about serving this to your family.  However, the pasta does increase the calorie content.  Everything in moderation, right?


Ingredients:
4 teaspoons extra-virgin olive oil, divided
2 1/2 cups (1/4-inch-thick) slices small zucchini (about 3/4 pound)
1 cup packed basil leaves
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
2 tablespoons pine nuts, toasted
4 garlic cloves, chopped
2 cups chopped Vidalia or other sweet onion (about 1 large)
6 quarts water
1 3/4 teaspoons kosher salt, divided
8 ounces uncooked penne pasta
1/4 cup heavy whipping cream
1/2 teaspoon freshly ground black pepper


Directions:

1. 1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add zucchini to pan; sauté 5 minutes or until tender and golden. Remove from pan; cool.
2. 2. Place 1/4 cup cooked zucchini, basil, 1/4 cup cheese, pine nuts, and garlic in a food processor; process until finely chopped. (Keep mixture in processor.)
3. 3. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add onion to pan; sauté 10 minutes or until golden. Return remaining cooked zucchini to pan. Remove from heat.
4. 4. Combine 6 quarts water and 1 teaspoon kosher salt in a large Dutch oven, and bring to a boil. Cook pasta in boiling water according to package directions. Drain in a sieve over a bowl, reserving 1/3 cup cooking liquid. Add pasta to vegetables.
5. 5. With processor on, add reserved liquid to basil mixture; process until smooth. Add basil mixture to pasta. Add cream, remaining salt, and pepper; stir. Top with remaining cheese.
6. 
   

Nutritional Information

Amount per serving

• Calories: 420
• Fat: 17.2g
• Saturated fat: 6.1g
• Monounsaturated fat: 6.6g
• Polyunsaturated fat: 2.6g
• Protein: 13.9g
• Carbohydrate: 52.9g
• Fiber: 3.4g
• Cholesterol: 29.2mg
• Iron: 2mg
• Sodium: 575mg
• Calcium: 173mg

Southwest Pasta Salad

from Goodhousekeeping

Ingredients: (8 servings)
1 box of pasta
1 cup cherry tomatoes, halved
1  red bell pepper, cut in strips
1 lg sweet onion, halved & sliced
1  avocado, diced
1/4 cup chopped cilantro
1  to 2 jalapeno chiles, seeded & diced
1 cup reduced-fat mayonnaise
1 cup tomato salsa
1 tablespoon fresh lime juice
1/2 teaspoon salt


Directions:
Cook pasta according to package directions; drain. Rinse with cold water; drain again. In large serving bowl combine pasta, tomatoes, bell pepper, onion, avocado, cilantro and jalapeno.

For dressing, in small bowl whisk together mayonnaise, salsa, lime juice and salt. Add to pasta mixture; toss gently. Serve immediately or cover and refrigerate to chill.

Mini Mac & Cheese Pies

Ingredients: (Serves 8)

1 1/2 cups Ritz crackers, crushed
2 cups white cheddar cheese, grated and divided
4 tablespoons unsalted butter, melted
4 1/2 cups cooked elbow macaroni (about 8 oz uncooked)
1 - 5.2-oz container of Boursin Garlic & Herb cheese
2 tablespoons unsalted butter, cold
2 large eggs
1/2 cup milk
1/4 cup sour cream
1/4 teaspoon salt
Pinch red pepper flakes
Parsley, for garnish, optional





Directions: Preheat the oven to 350 degrees.

Generously spray 8 cups of your muffin pan with cooking spray.  In a large bowl, combine the crushed Ritz crackers, 1 cup of the shredded white cheddar cheese, and the melted butter, mixing well until the mixture holds together and resembles coarse sand.

Divide the mixture among the 8 muffin cups and, using your fingers or the back of a spoon, firmly press the crust into the bottoms and up the sides of each muffin cup.

In another large bowl, combine the cooked (and still hot!) macaroni with 1/2 cup of the shredded white cheddar, the Boursin cheese, and the butter, mixing well.

In a small bowl, combine the eggs, milk, sour cream, salt, and red pepper flakes, mixing well.
Add the egg/milk mixture to the cooked macaroni, mixing until all the ingredients are melted and smooth.
Place about 2-3 tablespoons of the macaroni mixture into each muffin cup (You will probably have a little leftover macaroni.  Save this and bake it separately, if desired.)

Top each muffin cup with the remaining white cheddar.
Bake the mac and cheese pies until lightly golden on top, about 20-25 minutes.
Let cool slightly before removing from the muffin pan, garnish with parsley, and serve immediately.

Tortellini Caprese Bites

Ingredients:


1 (9-oz.) package refrigerated cheese-filled tortellini
3 cups halved grape tomatoes
3 (8-oz.) containers fresh small mozzarella cheese balls
60 (6-inch) wooden skewers
Basil Vinaigrette





Directions:
Prepare tortellini according to package directions. Rinse under cold running water.

Thread 1 tomato half, 1 cheese ball, another tomato half, and 1 tortellini onto each skewer. Place skewers in a 13- x 9-inch baking dish. Pour Basil Vinaigrette over skewers, turning to coat. Cover and chill 2 hours. Transfer skewers to a serving platter, and sprinkle with salt and pepper to taste. Discard any remaining vinaigrette.