Warm Pasta Salad with Asparagus

I modified this Cooking Light recipe to include asparagus since it is so accessible this time of year. I also added some more flavor with balsamic vinegar and reduced the amount of oil used for the dressing. I served the dish warm, which was very well received by my guests.

The lemon and fresh thyme dressing give this dish a springy taste that compliments any grilled dish.

Warm Pasta Salad with Asparagus

8 ounces fussili, gemelli or other spiral pasta
3 garlic cloves, crushed

2 minced shallots

4 tablespoons extra-virgin olive oil

1 bunch petite asparagus

2 tbsp balsamic vinegar or vinegarette
1/2 cup shelled pistachios
1 tablespoons fresh thyme leaves
2 tablespoons grated lemon zest from one lemon
2 tablespoons Champagne or white wine vinegar

1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 ounce shaved fresh Parmesan cheese

Boil pasta according to package instructions minus one minute. Saute shallot and crushed garlic in 1 tsp olive oil in a wide sauce pan or deep frying pan. Transfer onions to a small mixing bowl. I do not like to use raw onion or garlic in dressings, but you can omit this part if you want to save time.

Cut asparagus into 2 inch pieces and add to hot pan with one tsp olive oil. Also add balsamic vinegar and cover for a few minutes or until asparagus is tender. Reduce heat to low. Meanwhile, toast pistachios in oven at 400 degrees for 5-7 minutes or until fragrant.

Add lemon zest, fresh thyme, salt, and pepper to onion mix. Whisk in white wine vinegar and three tbsp olive oil. Add cooked pasta to asparagus and stir. Pour dressing over pasta and stir. Serve pasta with pistachios and shaved parm.

Romantic Ravioli

It is very easy for us to make reservations and go out to eat during the holidays - especially the romantic ones. However, a homemade dish can be more sentimental and calorie-reducing that it's commercial competitor.

A romantic dinner can be an ally of passion. One woman in four believes that a man can be seduced by a romantic dinner.

"Food has two important senses of sexuality - sense of smell and taste. It gives a sense of satisfaction. But the only true aphrodisiac - the imagination," - says the University of Italian literature professor Falko Portinari. Thus an aphrodisiac may be anything that is capable of stimulating the human imagination.

What makes a romantic meal in my mind is anything that has a thick aroma and is savory and entices one to linger in the meal - this is heavily brought on by inclusions of herbs and spices. Basil, garlic and other savory herbs are mythically considered aphrodisiacs. Thus I have planned a rich, savory pasta dish for our Valentine's dinner.

Romantic Ravioli

ravioli, or other stuffed pasta

homemade Alfredo or low-fat store bought version

minced garlic

2-3 ripe tomatoes, chopped

1 pint baby bellow mushrooms, sliced

baby spinach

fresh bail, for serving

shredded Parmesan, for serving

Trader Joes has excellent ravioli, including a lobster version. Prepare any preferred pasta. I like stuffed pasta because it is more filling for a vegetarian dish. Boil according to package instructions.

Prepare Alfredo according to my Resolution Alfredo recipe. This tasty reduced-fat version will allow you to enjoy your evening with less guilt and less cash.

Saute minced garlic with 1 tsp olive oil. Add mushrooms and saute until tender and juicy. Add chopped tomatoes and spinach and stir until warm and slightly wilted.

To prepare your plate, spoon about 1/3 to 1/2 cup of Alredo sauce onto a large dinner plate. Top with ravioli and vegetable topping. Top with more parm and basil, if desired.

I also plan a side salad with this meal for added nutrition. Choose from my Side Salad options or create something you prefer. Just be sure to prepare your meal when you are feeling good and charitable - don't ever cook as if it is a chore - your dinner guest will taste the difference.

Happy Valentine's Day and have a wonderful, romantic evening.

Resolution Alfredo Sauce

It's resolution time and what does everyone vow to do: lose weight. Most people, including my husband, think that eating lite means eating bland, which is just not the case. Martha's Everyday Food issue for January/February is always her annual Lite Issue and features amazing calorie-cut meals that you can hardly tell a difference from the original.

I actually eat fairly healthy, but the problem is I love tasty food and I eat too much of it, and a lack of exercise, but we are working on that in 2011.

In the spirit of New Year's resolutions to eat better and get fit, I whipped up a lite Alfredo sauce that even impressed myself. Alfredo sauce is a vice I try to avoid except on special occasions like anniversary or birthday because it is so loaded with cheese and fatty cream that even a little bit can mean a lot of calories. But when the occasion calls for it, you should be able to make a tasty, low-calorie substitute that can fool any guest or husband.

Lite Alfredo Sauce

1/2 cup Parmesan cheese, preferably fresh

1 cup half and half

3 cups chicken broth

2 tbsp butter

2 tbsp all-purpose flour

1 tbsp minced garlic

1 tbsp fresh basil

coarse salt/pepper

1 tsp Italian seasoning

Add butter and garlic to a hot pan. Once butter has melted, add flour and stir until mixed. Once butter flour starts to bubble slowly add half and half. Whisk until flour dissolves and mixture thickens. Slowly add chicken broth, one cup at a time. You may want to alternate broth and half and half until you get a color and consistency you like. I was honestly winging this whole Alfredo project, so I am not for sure how much I used of what.

Add fresh cut basil, salt and pepper. I also added a little bit of Italian seasoning, but not much at all. Be sure to taste test your sauce to get the flavor you want. Finally, stir in cheese until melted. The sauce should be thick and coat a spoon.

Now what to do with all this wonderful Alfredo?? We made a linguine dish with basil pasta, spinach and spicy shrimp. But here are some other ideas for using Alfredo:

• Use in place of tomato sauce on pizza
• Add to a white, vegetarian lasagna
• Top soup with a tablespoon for a soup swirl
• substitute cream of chicken in recipes
• add to spinach dips and crab dips to make extra creamy

Whatever you do, please have a happy and safe New Year's celebration. And don't forget to make my Black-eyed Pea Spinach Pie for New Year's Day. Black-eyed peas and greens (spinach) are for good luck and riches in the new year.

Pasta with Spicy Vegetables and Vegan Tomato Sauce

Pasta is a great ingredient for recipes when trying to take out leftovers - pasta stores easily and practically forever. This is a recipe I threw together after days of Thanksgiving turkey leftovers and we needed a turkey break. Additionally, I am featuring a vegan "creamy" tomato sauce that foodie friend recommended.

Vegetable Pasta

8-10 oz. whole wheat penne, or other short pasta (about half a box)

1-2 carrots, shredded

3 stalks celery, chopped

1 small onion, chopped

1 jalapeño, seeded and diced

big handful baby spinach, stemmed

vegan tomato sauce:

5-7 cloves garlic, minced

24 oz. can whole tomatoes or crushed tomatoes

1 cup roasted nuts, such as almonds or cashews

1/2 cup unsweetened soy milk

1/2 cup nutritional yeast (cheese substitute)

crushed red pepper

fresh basil (or frozen)

rosemary

Nutritional yeast is typically used as a cheese or cream substitute in vegan meals. Although referred to as "yeast" it is more of a thickening agent than a leavening ingredient. Toast your nuts at 425 degrees for 7-10 minutes or until fragrant. You will want to use a fatty nut like cashews or almonds, but do not use peanuts. These nuts contain good fats and will make for a heartier sauce.

Saute garlic in olive oil. If you are using frozen basil packed in olive oil, you do not need to add any oil. Add crushed red pepper, rosemary and basil (if using fresh). Once garlic is golden add soy milk, tomatoes and nuts. Let tomatoes heat through and use a submersion blender to cream the tomatoes and nuts. I found it difficult to blend the nuts to a consistency that I liked, so I would recommend crushing your nuts in a coffee grinder or rolling pin (in a plastic bag) before adding to the sauce. If you like a nuttier texture, blend the nuts whole. Once you have a texture you like, stir in nutritional yeast.

Boil pasta according to package instructions. Reserve 1 cup pasta water before draining pasta.

This is also a great opportunity to take out some leftover vegetables or frozen vegetables. I have frozen shredded carrot, leftover celery from Thanksgiving stuffing and a little bit of spinach that was about to go bad. I also have jalapeños growing in our garden, finally. You can add other vegetables that you think will partner well. Carrots, celery and onion, known as mirepoix, are quite universal but add a little sweetness to any recipe. That is why this recipe has a lot of herbs and some spice.

Saute vegetables in olive oil until soft. Stir in tomato sauce and heat to a simmer. Stir in spinach until leaves wilt slightly. Pour modest amount over pasta - add reserved pasta water, or soy milk, if needed.

For a quicker version of this recipe, use spicy Arrabbiata tomato sauce.

Pasta Ghosts with Pumpkin Sauce

The perfect Halloween meal.

Martha Stewart is great about creating festive meals for Halloween and other holidays, but I have yet to see this unmistakable ghost-shaped pasta featured in any spooky dishes. I found a wonderful pumpkin pasta sauce last year after I discovered how healthy and nutritious pumpkin is for us, especially canned pumpkin . . . regardless of how much my husband insists we can simply eat pumpkin pie to fulfill our vitamin needs. Canned pumpkin is just short of the nutrients of raw spinach and beats out raved vegetables such as broccoli, carrots and mustard greens.

Canned pumpkin is without a doubt the easiest way to get your pumpkin pure. You can get pumpkin at it's peak ripeness

and even organic pumpkin pure is reasonably priced. Be sure to check the ingredients carefully - do not get pumpkin pie filling, which includes spices. The ingredients should only include pumpkin and perhaps salt or other preservative.

Recently, I was craving pumpkin before the season was ready. Having mid-90 degree temperatures on the first day of fall will do that to you. So I had to buy a sugar pumpkin and make my own. If you also find yourself in this predicament, here is how to pure a whole pumpkin: stab pumpkin and microwave for five minutes or until soft. The pumpkin will "whistle" because it is letting our moisture but don't be alarmed. Once cool, cut pumpkin in half, scoop out seeds, rub with olive oil a

nd sprinkle with salt (be sparing). Place face down on a rimmed baking sheet and bake at 400 degrees for 45-60 minutes, turning half way through. Time will vary depending on size and weight of pumpkin. Scrape pumpkin squash out and mash using a potato masher or food processor. This also works well with all fall squashes to make pure for soups or pasta bakes.

Pasta Ghosts with Pumpkin Sauce

12 ounces perline pasta, cheese or mushroom flavored

1/2 bag baby spinach, stemmed (optional)

1 quart baby bellow mushrooms (optional)

Coarse salt

1 tablespoons olive oil

1 tablespoon fresh rosemary, ground

1 can (15 ounces) pure pumpkin puree OR one sugar pumpkin

5 garlic clove, chopped

1/2 cup half-and-half OR soy milk

1/3 cup grated Parmesan, plus more for serving

1 tablespoon white-wine vinegar

1/4 teaspoon red-pepper flakes, plus more for garnish

I normally take a recipe and add tons of fresh and nutritious vegetables to get a heartier meal. but what I've found with pumpkin is that it doesn't go with everything, so less is more in this case. Some options are to add spinach and mushrooms, but allow for the pumpkin to be the masking taste of the meal. Using stuffed pasta also adds depth but simple cheese flavors do not compete with the fall aroma of pumpkin.

Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta, cover and set aside.

In pasta pot, heat oil over medium. A

dd garlic and mushrooms, if using, and stir until brown and soft. Add pumpkin puree, half-and-half (or soy milk), Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Season with rosemary, salt and pepper. Stir sauce until heated through, 2 to 3 minutes. If using, stir in spinach until wilted. Assuming you don't have to make your own pumpkin pure, this is a fairly fast meal.

Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. I also added a little more soy milk

since I had not saved enough pasta water. Season with salt or garlic salt. Serve pasta sprinkled with grated Parmesan and red-pepper flakes. Enjoy your ghostly treat and have a happy and safe Halloween.

Savory Manicotti

Since my last low-fat Italian disaster with the vegetarian lasagna, I was skeptical about posting another pasta dish. However, this recipe is fool-proof for tasting good.

This recipe came from a combination of Martha Stewart and William Sonoma, although I cannot find where I got either recipe. I swapped a few hearty ingredients and added roasted pine nuts to give this lighter dish a savory flavor that stands up to any meaty competition.

The only disappointing part of this meal is that its not very plentiful. This recipe makes enough servings for maybe three people and more likely two hungry people. So I do not recommend this recipe for serving company.

Savory Manicotti

1 package manicotti, cooked and cooled (in luke warm water)

1 (15 oz) container of ricotta cheese - as always, I recommend TJs but Sorrento's low-fat is a close second choice

1 egg, beaten

dried thyme

dried oregano

1/2 cup shredded parmesan

minced garlic

1 pint baby bello mushrooms

3 cups favorite tomato sauce

9 oz. baby spinach

3 tbsp. pine nuts

I've never found whole wheat manicotti pasta, but after my lasagna disaster I am going with the safe white flour pasta. Be sure to handle with care when transporting from the grocery store to home - manicotti pasta breaks easily and it's unusable after that. Also be sure to not over boil. Over boiling pasta will cause it to crack and tear and make stuffing manicotti much more difficult than it already is. Let noodles cool in luke-warm water until filling is prepared.

Sauté minced garlic (about a tablespoon or less) in olive oil. Once garlic browns, add mushrooms until softened. Stir in pine nuts. Once nuts have browned slightly and they have a strong aroma, add spinach and stir until spinach wilts. Remove vegetables from heat.

Preheat oven for 375 degrees. In a large bowl, mix ricotta cheese, egg, oregano and thyme. You can substitute Italian seasoning. Stir in 1 tsp salt and pepper. Once vegetables have cooled slightly, stir vegetables into cheese mix. If the cheese is not cool enough, the mixture will melt the plastic bag. Using a rubber spatula, spoon mixture into a one gallon ziplock bag. Cut a small triangle from the bottom of one corner to use as a filler for the manicotti.

Spoon about one cup of pasta sauce into the base of a large baking dish. Cupping the manicotti to ensure the bottom is covered, squeeze the cheese mixture into the open end of the manicotti pasta. Do not overfill or the manicotti will break, or worse, leak cheese all over the place. Layer the manicotti together in the baking dish. Top prepared manicotti with remaining pasta sauce and parm cheese.

Bake manicotti for 20 to 30 minutes or until bubbly. This recipe uses about 1/3 the amount of cheese normally called for in manicotti. I've also adjusted the recipe to bring more vegetables and hearty fillings. I high recommend a side salad since this is such a light meal. The pine nuts make the true difference in taste. If you are short on pine nuts, roast walnut pieces.

Italian Pasta Salad

Happy Labor Day weekend! Here is a quick recipe to include in your holiday celebrations.

Sometimes it is easy to let vegetables go bad before you have something to make with them. That has been especially difficult this year with gathering CSA vegetables every week. I try not to meal plan until Tuesday's pick-up, but not everything in-season is always the most convenient.

One trick I have learned is making pasta salad with leftover vegetables and cabinet staples. And you don't have to make a ton of it either. Just boil enough pasta to about half the amount of vegetables you plan to use. I will not include measurements so you can use your own portions based on what you have and what you like. This also makes a great side dish for weekend barbecues and outdoor dining.

Italian Pasta Salad

rotini pasta

fresh tomatoes and/or jarred sundried tomatoes, chopped

red or green bell pepper, chopped

red onion or shallot, chopped

shredded carrot

jarred, pitted black olives, sliced

dried or fresh basil

Italian dressing, low fat

shredded Parmesan cheese

I prefer Trader Joe's rotini pasta because it is multi-colored and makes for a more colorful presentation. I never use an entire bag of pasta in one setting because I am usually only making food for two people. It is easy to pour what I want to use and store the rest. Be aware that pasta swells when it is cooked so use less than what you think you need.

I've said before I do not care for raw vegetables, although most vegetables are more nutritious when they are served raw. I sauté the bell pepper, onion and carrot and let them cool before mixing my salad. You may even want to boil or steam the vegetables to avoid added fat and over heating. Any of these techniques are acceptable, even if you want a quick side dish that calls for raw vegetables.

Once vegetables cool to room temperature, mix with pasta and basil. Slowly add Italian dressing one teaspoon at a time until you get a coating that suites you. If you do include olives, their natural fat will make up for taste from low-fat dressing. Mix in shredded Parmesan last.

Real Mac-n-Cheese

I am revived! I was getting a little discontent with my food blog lately because I wasn't making the best-tasting vegetarian recipes or finding really unique ideas. But after a girls weekend and a replay of "Julie and Julia" I have revived my foodie spirit.

Another revelation I had this weekend was about mac-n-cheese. You may have noticed some of the organic and all-natural substitutes for Kraft's dinner staple, but I assure you NONE are as satisfying or palatable as the original "blue box". However, the delicious side dish suffers from being over-processed. A good solution is to make your own, you might say, but I have had more than a few bad experiences making gourmet mac-n-cheese recipes and had all but given up on my own creation.

However, sometimes it's good to go back to the basics: southern comfort. I have a co-worker who is an admitted non-cook: chopping vegetables is overbearing for her. But she does have some pot luck staples that she makes very well. One being macaroni and cheese. This is admittedly not the healthy choice I try to promote in my recipes, but it is vegetarian and it is a great way to get rid of your mac-n-cheese fix minus the processed go-to item.

Mac-N-Cheese ala Wilson

1 can Carnation evaporated milk, reduced fat

1 tbsp flour

4 eggs, preferably organic or cage-free

1 cup milk, at least 2% and organic

1 tbsp sugar

dry seasonings: garlic powder, cyanne pepper, and salt and black pepper

two cups each (16 oz):

shredded sharp cheddar e.g. Cracker Barrell

cubed velveta

shredded mild cheddar e.g. Kraft

1 lb. macaroni

Boil macaroni according to package instructions. Preheat oven for 375 degrees. Whisk evaporated milk, flour and eggs together. Add milk, sugar and seasonings. In a two (2) quarter casserole dish layer macaroni and cheeses. Keep cheeses separated so you know you are using an even amount of each. You should have about three layers depending on the depth of your dish. Pour egg mixture over the pasta. Make sure you don't overfill the dish. Bake for 30-40 minutes or until eggs are set.

This is a big hit with my husband's friends when they visit for the weekend. It is very boy-friendly food. I do my best to get them to eat a side of broccoli, which tends to go well with mac-n-cheese.

Vegetable Pad Thai (Quick Meal)

This is a recipe I found in Martha Stewart's Everyday Food. I was actually somewhat disappointed in the description of "vegetable" which only consists of three scallions. So we had to fix that.

Continuing my excitement over my CSA vegetables, I picked up a pound of pak choi, which is a kind of baby bok choy with more leafy greens and less stalk. They could be related, but I am not sure. I also picked up some summer onions, which look like over-sized green onions. The ones I picked up even came in red onion. So cute. So this was my first real CSA dinner.

Vegetable Pad Thai

8 oz (half a box) of linguine pasta or flat rice noodles

2 tbsp brown sugar

2 tbsp fresh lime juice

3 tbsp soy sauce

2 tsp vegetable oil

1 bunch spring onions (more or less depending on the size)

1 tsp garlic or one minced garlic clove

1 pint whole mushrooms

2 eggs, beaten

1 lb bok choy or pak choi (about 2), lightly chopped

cilantro

cashews or peanuts, roasted and salted

Wisk together brown sugar, lime juice and soy sauce and let sit. Boil pasta or noodles until aldente. Drain and keep covered to retain moisture and heat.

Heat oil in skillet and add garlic and onions. I used six spring onions and about 4 scallions I had leftover in the fridge. I had a good bunch of onions. Trader Joes sells huge scallions so you can get a lot of onion from those too. The State Farmer's Market sells big spring onions as well.

Stem and half the mushrooms. A trick a friend told me was to keep the mushrooms rather big so they have a meatier texture to them. Add mushrooms to pan and sauté. Once vegetables look soft add beaten eggs and slowly stir until eggs are almost set, maybe 30 seconds. Remove vegetables from pan and keep in a bowl. Add another tsp of oil to pan and add leafy bok choy to pan. I did not chop very deep into the root so I had just the tender leaves. Sauté until vegetables are reduced to 1/3 original size. Add bok choy to vegetable bowl.

Add warm pasta to pan and pour soy sauce mix over pasta, mixing well. Make sure pasta is coated with sauce and add vegetables back to pan. Mix thoroughly but remove from heat quickly. Leaving the meal on stove top too long will dry out the pasta. Serve with roasted nuts and cilantro. I don't keep peanuts in the house (one of the few nuts/legumes I don't keep in stock), but I did have cashews, which I think matched the meal better.

I have seen versions of pad thai with chicken and shrimp. You can also garnish with chives from your green onions, but I think that is a tad too much onion for me. I thought the mushrooms and the eggs gave this meal a meaty taste. I was really surprised how much I liked it. I only made it because pak choi was with my CSA and it looked like it would be a good add-in.

Not to mention how fast this meal takes. I was rushing to cook for some company coming in and it was done in 15-20 minutes. The pasta took the longest at 9 minutes. Everything else sautés fast and then you just mix.

Homemade Ravioli

This was a Martha Stewart "Quick Ravioli" recipe that is not so quick. It is faster than making the pasta sheets yourself but not a 30 minute meal either. This recipe is still somewhat time-consuming, but worth the effort. It makes dozens so it is perfect for a nice dinner for hosting a small group or a special occasion for a significant other. It also works great for leftover won tons or egg roll wrappers that you struggle to use before they go dry.

My mother and I have since revamped Martha's recipe to include more goody fillings and some variations on sauces. A friend reminded me of these raviolis when I realized I don't have a big variety of vegetables in my recipes, especially broccoli. When it occurred to me that my ravioli recipe is vegetarian, I was so excited to post it.

Homemade Ravioli

1/2 pint of ricotta cheese

Italian herbs (basil, oregano, rosemary, parsley, etc)

1 pint mushrooms, preferably baby bellos

1 tbsp minced garlic

1 head broccoli, steamed

garlic salt/pepper

Parmesan cheese (optional)

1 pack of egg roll sheets (available in the vegetarian section)

2 chicken or vegetable bullion cubes

1/2 cup walnuts, toasted

fresh basil

1/4 cup olive oil

Steam broccoli by snipping broccoli florets from the stem and laying them in a single layer in a steam basket over a shallow pot of boiling water. Cover and check on after 5 minutes. When broccoli is bright green and tender it is done. If you do not have a steam basket you can put broccoli in a Ziplock bag with some water (1 inch) and microwave for one minute. This is not preferred since cooking plastic can put toxins in your food, but there are great alternatives that are now on the market.

Preheat oven 400 degrees and toast walnuts until fragrant, no more than 10 minutes. Sauté mushrooms in a little bit of olive oil and minced garlic over medium heat. Season with garlic salt and pepper. I love garlic but if you think fresh, minced and garlic seasoning are too much, just use coarse salt and pepper to season. Chop broccoli florets and mushrooms and add to 1/2 cup ricotta cheese. Mix well, adding Italian seasoning or fresh Italian herbs, if available. If you want to use some grated parm to add a little more taste, do a few tablespoons in the ricotta mix.

Martha uses won ton wrappers for her ravioli, which I did for the longest time, but find that they are much more time-consuming. I take one egg roll wrapper and cut in half with a pizza cutter, or any straight cutter, and fill one side of the half-wrapper with one tablespoon mix. I wet a square around the mix and fold over. The won ton wrappers are not square and are more likely to break when boiling. Do not use more than 1 tbsp of the mix or the ravioli will bust from the moisture of the ricotta. Since this is the most time-consuming part of the meal you will allow plenty of time for the wrappers to stick together before you boil them.

Start a pot of boiling water and add a bullion cube. The chicken adds the most flavor but if you are a strict vegetarian the vegetable bullion also adds flavor. Boil no more than three raviolis at at time or they will get too crowded or you might lose them. Time the raviolis for 2-3 minutes. It will not take long for them to boil and over boiling will cause them to break. These are very delicate raviolis so be careful and don't get frustrated. Pile the raviolis on top of one another on a rimmed plate to keep them moist while you boil the rest. Do not put down a paper towel because they will stick.

Serve raviolis with 1/2 tbsp olive oil, toasted walnuts and julienne-cut basil or some more parm if you prefer. For a lighter sauce use 1/4 cup pasta water with 1-2 tbsp of pesto.

Pasta with Zucchini and Almonds - Cooking Light

Pasta with Zucchini and Toasted Almonds - Quick and Easy Italian Recipes - Photos - CookingLight.com

I know I am already wearing you all out on zucchini and tomatoes, but this was an awesome recipe! The linguine was the real treat here. I found a lemon pepper linguine at Trader Joes that goes so perfect with this dish. It's cheap ($2) and the thick ribbons absorb a lot of the flavors in this spring/summery dish.

I did not include the mint, but I think it would be a great additive. I would love to have a fresh mint plant. Not only is it great for adding flavors to summer drinks and desserts, but my cat loves the plant and it is a great way to "mello" her out. Dried mint is another herb I would not substitute for fresh. If you have some fresh, use it (or better yet plant your own) but otherwise it is just as yummy without.

The almonds also did it for me in this dish. It adds a crunch that really changes the flavor compared to other summer pasta dishes. I buy Trader Joes raw, unroasted almonds. Almonds are a great source of good fat but the roasting and salt add unneeded calories. In a trail mix you can surely taste the difference, but in this kind of meal it is worth saving the calories.

Another tip I have learned is to buy in the bulk aisles at grocery stores. This is of course not the case for Trader Joes, but the "scoop and fill" bag aisle can save you a lot of money if you are not the kind of person who keeps nuts in the house often. I have a crate of nuts so I don't mind buying in bags, but if you know the majority of the bag will go bad before you use them, just buy the amount you need in the bulk aisle. It's an ingredient worth having in this dish.

Omit salt and fat: Cooking Light is big on omitting salt and oil when boiling pasta. I am not. I don't use the oil or the salt to "season" the pasta. Adding salt to water before boiling will help water boil faster. Hardly any of the salt is absorbed by the pasta itself. I add oil to the water if I am boiling large/long pasta such as linguine or spaghetti to keep the noodles from sticking together. However, when I drain the water the pasta is without the oil. Use only the amount needed to separate pasta noodles (1 tbsp) or boil water (1 tsp salt) but the added salt and oil will not affect your daily allowance.


Don't forget: cherry tomatoes over grape for a more tender, juicy tomato. Use fresh lemon juice to get the real effect. Top dish with parm instead of mixing it in. Also, I love shallots and think they are far superior to red onion. However, shallots are small and more often used in one sitting. Red onion can linger around waiting to be used. If you have leftover red onion and a recipe calling for shallots, finely chop the red onion and use as a substitute to get rid of onion and save yourself a spare trip to the store.

Bowties and Spicy Broccoli Rabe with Crunchy Crumbs Recipe - Rachael Ray modification

Bowties and Spicy Broccoli Rabe with Crunchy Crumbs Recipe - Every Day with Rachael Ray

On a shoe-string budget? Vegetarian meals can help. This recipe was a pleasant surprise to me. It is amazing what a difference the crunchy crumbs make to the taste of this meal. I seasoned the crumbs with garlic salt and pepper but be wary of too much salt. I also substituted red pepper for red pepper flakes. You still get the extra kick, but I am more likely to have flakes in the house than a leftover red pepper.

Bowties with Spicy Broccoli

1 head/flower garlic
1-2 bunch broccoli rabe (I like to use two for more nutrition)
1/2 lb. bowtie pasta
course salt/pepper
1 red chili, chopped OR crushed red pepper
1 slice wheat bread or roll
8 oz ricotta cheese

In large sauce pan boil garlic, sleeves on, for 3 minutes. Fish our garlic with a slotted spoon and let cool. Once cool enough to handle, peal the garlic and cut cloves in half. Add broccoli rabe to water and boil for 5 minutes. Drain and rinse broccoli. If you want to use fewer pots, I put a steamer over the pot and cover for my broccoli while my garlic is boiling. This way I can use the same pot of water to boil my pasta. Be sure to reserve 1 cup pasta water before draining.

At first I was skeptical of boiling garlic, but it makes the garlic more palatable. One more thing you will learn about me is that I am never afraid of garlic. Garlic is God's gift to the Earth, and I use it. Garlic is very good for you at fighting cancers and keeping down cholesterol and blood pressure. And nothing smells like a kitchen more than garlic roasted in oil. Whole garlic is not as overwhelming as it sounds. Garlic powder is in fact dehydrated and more concentrated. I am more likely to use fresh garlic than powder to get a softer seasoning.

If you have a broccoli head you are needing to use, I would say go ahead and use it. However, I much prefer using rabe for this recipe. Broccoli rabe, also referred to as broccolini, is a more tender broccoli flower. I will cut and steam most of the stem to get more for my money. The stem is not as bitter as regular broccoli.

Heat 1 tbsp oil on medium. Wait until the oil is hot before adding the broccoli and garlic halves. Add chili or crushed red pepper, and course salt and pepper. Saute until the broccoli is tender and garlic is brown.

Another healthy tip is do not use all the recommended olive oil in recipes. As silly as it sounds, make sure to measure how much oil you use. A teaspoon is about all you need for most sautes. I am as guilty as anyone to just pour and move on, but olive oil calories build up fast. Keep a teaspoon measure next to your olive oil to keep yourself in check. One teaspoon is actually enough if you buy a good non-stick pan and make sure your pan is hot before adding vegetables. Olive oil is also great for your veins. Be sure to always use extra virgin and I actually prefer Trader Joes unfiltered = less processed. And the color is fabulous.

You will not need to use a whole pint of ricotta. I used Trader Joes ricotta, which is much smoother than other store-bought versions and acts more like an alfredo sauce. Unfortunately Trader Joes does not offer a reduced fat version. For a lighter ricotta, I highly suggest Sorrentos. Mix 8 oz of ricotta cheese with the reserved pasta water.

Add another tbsp oil to heated pan. Use a food processor to make bread crumbs from your leftover bread. I do not recommend store-bought bread crumbs because you won't get the same texture. Add crumbs to pan and heat until oil is absorbed and crumbs are crunchy.

Mix pasta, vegetables and ricotta mix together. Serve immediately with crumb topping.

Trader Joes checklist: pasta ($1), broccoli rabe ($6 for two), ricotta ($4 or use leftover) and head of garlic ($0.50) = dinner for two for around $10!