Fettucine with Butternut and Gorgonzola Sauce

Source: Cooking Light

This rich dish works well for a dinner party--simply add a tossed salad, bread, and wine. Gorgonzola is a creamy blue cheese that creates a luscious sauce. If you use another type of blue cheese, the sauce will still taste great but not be as creamy. To help cut prep time, look for prechopped butternut squash, which some large supermarkets stock in the produce section.

1 tablespoon butter
3 cups vertically sliced onion
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
3 cups 1% low-fat milk, divided
3 tablespoons all-purpose flour
1 1/2 cups (6 ounces) crumbled Gorgonzola cheese, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
1/4 cup chopped fresh parsley
1/4 cup coarsely chopped walnuts, toasted
1 teaspoon grated lemon rind

Melt butter in a large nonstick skillet over medium-high heat. Add onion, squash, 1/4 teaspoon salt, and pepper; sauté 6 minutes or until the squash is almost tender. Add minced garlic; sauté 1 minute. Cover and set aside.

Bring 2 cups milk to a boil in a saucepan. Combine the remaining 1 cup milk and flour, stirring well with a whisk; gradually add to boiling milk, stirring constantly. Reduce heat to medium, and cook 5 minutes or until slightly thick, stirring constantly. Remove from heat. Add 1 cup cheese, and stir until smooth.

Combine squash mixture, pasta, and cheese mixture in a large bowl. Sprinkle with remaining 1 teaspoon salt; toss well to combine. Sprinkle with 1/4 cup parsley, chopped walnuts, lemon rind, and the remaining 1/2 cup cheese. Serve immediately.

Yield: 8 servings (serving size: 1 1/4 cups)

NUTRITION PER SERVING: CALORIES 429(25% from fat); FAT 11.9g (sat 6.6g,mono 2.2g,poly 2g); PROTEIN 17.6g; CHOLESTEROL 26mg; CALCIUM 299mg; SODIUM 723mg; FIBER 5.4g; IRON 3mg; CARBOHYDRATE 65.5g

Julie Grimes Bottcher
Cooking Light, NOVEMBER 2006

I talked about this recipe HERE.

Shrimp Sauté with Orzo

Source: Martha Stewart

Serves 4

1 cup uncooked orzo
1 tablespoon plus 1 teaspoon olive oil
Salt and freshly ground black pepper
2 cloves garlic, minced
20 large shrimp, peeled and deveined, tails left on
1/4 cup finely chopped fresh flat-leaf parsley
Juice and zest of 1 lemon
1 cup dry white wine
5 tablespoons unsalted butter (you can use a lot less and/or supplement with olive oil if you want to cut down on saturated fats)
1 tablespoon capers, rinsed

1. Bring a medium saucepan of salted water to a boil. Add orzo; cook until al dente, using cooking time suggested on package. Drain; toss with 1 teaspoon oil, and add salt and pepper to taste.

2. Meanwhile, heat remaining oil in a large skillet. Add garlic; cook over low heat for 1 minute. Add shrimp, salt and pepper to taste, and 2 tablespoons parsley; cook for 3 to 4 minutes. Turn, and cook for 3 minutes more, or until opaque. Remove from pan, and keep warm.

3. Add lemon juice and wine to skillet. Bring to a boil, lower heat, and reduce by half, about 2 minutes. Remove from heat. Add remaining parsley; stir in butter, lemon zest, and capers. Adjust seasonings. Pour over shrimp, and serve on a bed of orzo.

I talked about this recipe HERE.

White Clam Sauce

This is a very rough recipe of how I make a white clam sauce:

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1/8 teaspoon crushed red pepper
1/2 cup white wine
3 cans minced clams, undrained
juice of 1/2 lemon
1/4 cup chopped fresh parsley
salt and pepper to taste, if desired

Heat butter and oil. Add garlic and saute until fragrant. Add wine and crushed red pepper. Add clams, along with their juices. Simmer about 10 minutes. Add lemon juice and parsley and season to taste. Serve over your favorite pasta.

I talked about this recipe HERE.

Smoky Chipotle Chili Con Queso Mac

Source: adapted from Rachael Ray's 365: No Repeats

coarse salt
1 pound penne rigate
1 1/2 pouns ground beef sirloin
1 tablespoon ground cumin
1 tablespoon ground coriander (I used about 1 teaspoon)
2 tablespoons ground chipotle powder (that seemed like way too much, so I used 1 tablespoon ground chili powder and 1 teaspoon ground chipotle powder)
coarse black pepper
1 large yellow onion, chopped
3 garlic cloves, chopped
1 jalapeno, seeded and chopped (I skipped this)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
2 1/2 cups smoked Cheddar
1/4 cup fresh cilantro leaves, chopped (I skipped)
1/2 cup fresh flat-leaf parsley leave, chopped
1 14-ounce can diced fire-roasted tomatoes (I couldn't find fire-roasted and then forgot to add the regular diced tomatoes!)

My notes: This was pretty tasty, but it certainly did not come together in 30 minutes and there was 3 of us prepping. When you have 3 different pots going, it's very difficult to get it done within 30 minutes. To up the taste next time I would probably try chipotle in adobo and definitely try to find the fire-roasted tomatoes to see if those added some needed flavor. All in all, a nice comfort food and kid-friendly dish.

I talked bout this recipe HERE.

Basil Shrimp with Feta and Orzo

Source: Cooking Light, March 2000

1 regular-size foil oven bag
Cooking spray
1/2 cup uncooked orzo (rice-shaped pasta)
2 teaspoons olive oil, divided
1 cup diced tomato
3/4 cup sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound large shrimp, peeled and deveined
1/4 cup chopped fresh basil

Preheat oven to 450°.

Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.

Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450° for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.

Yield: 2 servings (serving size: 1 cup orzo and about 5 ounces shrimp)

NUTRITION PER SERVING: CALORIES 498(26% from fat); FAT 14.4g (sat 5.5g,mono 5.1g,poly 1.9g); PROTEIN 38.8g; CHOLESTEROL 219mg; CALCIUM 258mg; SODIUM 817mg; FIBER 3.4g; IRON 6.5mg; CARBOHYDRATE 52.7g

Cooking Light, MARCH 2000

I talked about this recipe HERE.

Pasta with Mushroom Cream Sauce

Source: Rachael Ray's 365: No Repeats

1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 pound cremini mushrooms, brushed clean and chopped (I used assorted wild and white button)
1 tablespoon fresh thyme leaves, chopped (I used dried)
1 large onion, chopped
2 garlic cloves, chopped
salt and freshly ground pepper to taste
1/4 cup cognac (I used dry sherry)
1 cup chicken stock or broth (or vegetable broth)
1/2 cup heavy cream
A few dashes of hot sauce, such as Tabasco
1/4 cup fresh flat-leaf parsley leaves, chopped
1 pound linguine or fettucine (I used rotini)
coarse salt
3/4 cup grated Parmigiano-Reggiano, plus more to pass at the table

Bring a large pot of water to a boil. Add the pasta and salt and cook al dente.

Preheat a large soup pot over high heat with the EVOO and the butter. Add the mushrooms and thyme and cook for 6 to 7 minutes. Add the onions, garlic, salt and pepper and continue to cook for 5 more minutes. Add the cognac, stir for 1 minute, then add 1/2 cup of the chicken stock and cook for 1 minute more.

Transfer the mushrooms and the liquid to a blender or food processor and puree until really smooth (I left it a bit chunky for the pasta version). Return the puree to the soup pot and add the remaining 1/2 cup stock and the cream. Add a few dashes of hot sauce and bring up to a simmer, then cook for 5 minutes. Bring to a bubble, add the cooked pasta, and turn the heat off. Toss to coat; add the parsely and the Parmigiano. Serve immediately.

For Mushroom Bisque, follow the above recipe, but add a total of 3 cups of stock and omit the pasta and Parmigiano-Reggiano.

My notes: This was easy to throw together and quite tasty. Because of an oversight, I did not add all of the Parmesan cheese and would definitely use it all next time and/or add a bit of less-fat cream cheese to help add flavor and thicken up the sauce. I used a wheat blend rotini.

I talked about this recipe HERE.

Cold Sesame Noodles

Source: Food Network, Tyler Florence

12 ounces angel hair pasta
3 tablespoons dark sesame oil
2 tablespoons peanut oil
1-inch piece fresh ginger, minced (I used bottled)
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal
1 lime, juiced
2 tablespoons brown sugar
1/2 cup creamy peanut butter
3 tablespoons rice vinegar (I used 2, would use 1 next time)
3 tablespoons soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced on the diagonal

Fresh chopped cilantro leaves, for garnish
Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.

In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.

I talked about this recipe HERE.

Chicken Florentine Casserole

Source: a recipe ripped out of some magazine at the gym

4 (about 1 pound) boned and skinned chicken breast halves
3/4 cup water
1/2 cup dry white wine
1 large clove garlic, sliced
1 pound fresh spinach, rinsed
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
6 ounces neufchatel cheese, cut up and softened
3/4 cup grated Parmesan cheese
1/2 pound linguine, broken in half
2 tablespoons bread crumbs
1/2 teaspoon paprika

Heat oven to 375º. Lightly oil 8x8x2-inch glass baking dish. Bring large pot of lightly salted water to boiling over high heat.

Combine chicken, 3/4 cup water, wine and garlic in saucepan. Bring to boiling over high heat; reduce heat; gently simmer, covered, 15 minutes. Remove chicken from broth and set aside to cool. Measure broth, adding water if needed to make a total of 1 3/4 cups. Tear chicken into about 1/2-inch wide shreds.

Place wet spinach in a large nonreactive pot; cover; cook over high heat until wilted, 3 minutes. Drain, lightly pressing out excess water. Coarsely chop; return to pot.

Heat oil in a saucepan over medium heat. Stir in flour; cook 1 minute. Stir in reserved 1 3/4 cup broth mixture; cook, stirring until thickened and smooth, 3-4 minutes. Add lemon juice, oregano, salt, pepper and nutmeg. Bring to boiling. Remove from heat. Stir in cream cheese and 1/2 cup Parmesan cheese. Add cheese sauce and shredded chicken to spinach in pot.

Meanwhile, add linguine to boiling water; cook until firm but tender, 9-10 minutes. Drain; add to spinach mixture. Turn into prepared casserole. Combine remaining Parmesan cheese, crumbs and paprika in a small bowl. Sprinkle over top casserole. Bake in 375 oven about 30 minutes or until golden and bubbly. Let stand 15 minutes. Serve.

I talked about this recipe HERE.

Fusilli with Creamy Pancetta-and-Pea Sauce

Source: Cooking Light, October 1999

Pancetta (pan-CHEH-tuh), a type of Italian bacon cured with salt and spices but not smoked, adds a distinctive flavor. Substitute American-style bacon if you can't find it.

Cooking spray
1/4 cup chopped pancetta or bacon (about 1 ounce) (I used ounces
1 teaspoon olive oil
1 cup diced onion
1 garlic clove, minced
2 tablespoons all-purpose flour
2 cups 1% low-fat milk (I used 2%)
1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 1/2 cups frozen green peas, thawed
1 1/4 cups (5 ounces) grated fresh Parmesan cheese, divided
1/3 cup chopped fresh basil (I used dried oregano)
1/4 teaspoon salt (with the extra pancetta, it didn't need any salt)
1/4 teaspoon black pepper
5 cups hot cooked fusilli (about 4 cups uncooked short twisted spaghetti)

Heat a nonstick skillet coated with cooking spray over medium heat. Add pancetta; cook 1 minute or until browned. Place pancetta in a large bowl. Heat oil in pan. Add onion and garlic; sauté 7 minutes. Add onion mixture to pancetta. Place flour in pan. Gradually add milk; stir with a whisk until blended. Cook over medium heat until thick (about 5 minutes); stir constantly. Add cream cheese; stir until cheese melts. Stir in peas, 1 cup Parmesan, basil, salt, and pepper. Add cheese sauce and pasta to pancetta mixture; toss well. Sprinkle with 1/4 cup Parmesan. Yield: 6 servings (serving size: 1 1/3 cups)

NUTRITION PER SERVING: CALORIES 410(30% from fat); FAT 13.7g (sat 7.1g,mono 4.6g,poly 1g); PROTEIN 21.6g; CHOLESTEROL 30mg; CALCIUM 419mg; SODIUM 656mg; FIBER 5.1g; IRON 3mg; CARBOHYDRATE 49.5g

I talked about this recipe HERE.

Italian Sausage Soup

Source: Cooking Light, July 2004

This soup has that simmered-all-day flavor but takes just minutes to prepare. Serve it with hot crusty bread.

8 ounces hot or sweet turkey Italian sausage
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1/2 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil

Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.

Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.


Yield: 4 servings (serving size: 1 1/3 cups soup, 1 1/2 teaspoons cheese, and 1 1/2 teaspoons basil)

NUTRITION PER SERVING: CALORIES 216(30% from fat); FAT 7.1g (sat 2.6g,mono 2.5g,poly 1.8g); PROTEIN 17.4g; CHOLESTEROL 52mg; CALCIUM 153mg; SODIUM 1020mg; FIBER 1.6g; IRON 3.2mg; CARBOHYDRATE 20g

Karen Levin
Cooking Light, JULY 2004

I talked about this recipe HERE.

Spinach Lasagna

Source: Cook's Illustrated

Be sure to use Italian fontina rather than bland and rubbery Danish or American fontina. If it is not available, substitute whole milk mozzarella. To make the cheese easier to shred, freeze it for 30 minutes to firm it up. If fresh nutmeg is unavailable, use only 1/2 teaspoon ground nutmeg. Because the lasagna is broiled at the end of cooking to brown the surface, make sure to use a baking dish that is broilersafe.

Serves 6 to 8

Spinach
1 tablespoon table salt
20 ounces curly spinach (2 bags), stemmed and rinsed

Bechamel
5 tablespoons unsalted butter
1 tablespoon unsalted butter for baking dish
5 large shallots , minced (about 1 cup)
4 medium cloves garlic , minced or pressed through garlic press (generous 1 tablespoon)
1/4 cup unbleached all-purpose flour
3 1/2 cups whole milk
2 bay leaves
3/4 teaspoon fresh grated nutmeg
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 ounce grated Parmesan cheese (about 1/2 cup)

Cheeses and Pasta
8 ounces whole milk cottage cheese
1 large egg
1/4 teaspoon table salt
12 no-boil lasagna noodles from 1 box
2 ounces grated Parmesan cheese (about 1 cup)
8 ounces Italian fontina cheese , shredded (about 2 cups)

1. For the spinach: Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven or stockpot over high heat; add salt and spinach, stirring until spinach is just wilted, about 5 seconds. Using skimmer or fine-mesh strainer, transfer spinach to ice water and let stand until completely cool, about 1 minute, then drain spinach and transfer to clean kitchen towel. Wrap towel tightly around spinach to form ball and wring until dry. Chop spinach medium and set aside.

2. For the bechamel: Melt 5 tablespoons butter until foaming in medium saucepan over medium heat; add shallots and garlic and cook, stirring frequently, until translucent, about 4 minutes. Add flour and cook, stirring constantly, for about 1 1/2 minutes. Do not brown. Gradually whisk in milk. Bring mixture to boil over medium-high heat, whisk in bay leaves, nutmeg, salt, and pepper. Reduce heat to low and simmer 10 minutes, whisking occasionally. Whisk in Parmesan and discard bay leaves. Transfer sauce to bowl, press plastic wrap directly against surface, and set aside.

3. For the cheeses, pasta, and assembly: Blend cottage cheese, egg, and salt in food processor or blender until very smooth, about 30 seconds. Transfer to bowl and set aside. Adjust oven rack to middle position and heat oven to 425 degrees. Place noodles in 13- by 9-inch broilersafe baking dish and cover with hot tap water; let soak 5 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water and place in single layer on kitchen towel. Wipe baking dish dry and coat with remaining 1 tablespoon butter. Use rubber spatula to distribute 1/2 cup bechamel in bottom of baking dish; position 3 noodles on top of sauce. Stir spinach into remaining bechamel in bowl, mixing well to break up clumps of spinach (you should have about 4 cups spinach/bechamel mixture). Spread 1 cup spinach mixture evenly over noodles, sprinkle evenly with Parmesan, and top with 3 more noodles. Spread 1 cup spinach mixture evenly over noodles, sprinkle evenly with 1 cup fontina, and top with 3 more noodles. Spread 1 cup spinach mixture evenly over noodles, followed by cottage cheese mixture. Finish with 3 noodles, remaining cup spinach mixture, and remaining cup fontina. Lightly spray large sheet foil with nonstick cooking spray and cover lasagna. Bake until bubbling, about 20 minutes, then remove foil. Remove lasagna and adjust oven rack to uppermost position (about 6 inches from heating element) and heat broiler. Broil lasagna until cheese is spotty brown, 4 to 6 minutes. Cool 10 minutes, then cut into pieces and serve.

I talked about this recipe HERE.

Chicken-Ham Lasagna

Photo from Cooking Light

Source: Cooking Light, January 2006

To shorten prep time, skin, bone, and shred rotisserie chicken; add to sauce.

2 cups fat-free, less-sodium chicken broth (I used homemade)
1/2 teaspoon freshly ground black pepper, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces, divided
3 cups 1% low-fat milk
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 1/2 cups (6 ounces) freshly grated Parmesan cheese, divided (I used Parmigiano-Reggiano)
1/4 cup chopped fresh parsley
Cooking spray
12 no-cook lasagna noodles (8 ounces), divided (I used whole wheat)
8 ounces thinly sliced 96% fat-free deli ham, chopped, divided
Chopped fresh parsley (optional)

Preheat oven to 350°.

Place broth and 1/4 teaspoon pepper in a large skillet over medium-high heat, and bring to a boil. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; set aside.

Combine milk, flour, and remaining 1/4 teaspoon pepper in a bowl; stir well with a whisk until smooth. Add milk mixture to broth in pan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens, stirring constantly. Remove from heat. Add 1 cup cheese and parsley, stirring until cheese melts.

Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham and one-third chicken. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup cheese.

Cover with foil very lightly coated with cooking spray; bake at 350° for 30 minutes. Remove and discard foil; bake 10 minutes or until the cheese lightly browns. Sprinkle with parsley, if desired.

Wine note: With a cue from the dish's overall unfussy character, the ideal wine needs to be inexpensive and uncomplicated. One of my favorite "comfort wines" to go with a comfort food like this is Australian shiraz. Annie's Lane Shiraz 2002 from Australia's Clare Valley ($15) is a simple blast of berriness with a soft texture. -Karen MacNeil

Yield: NUTRITION PER SERVING: CALORIES 260(24% from fat); FAT 7g (sat 3.7g,mono 2g,poly 0.8g); PROTEIN 28.9g; CHOLESTEROL 57mg; CALCIUM 295mg; SODIUM 740mg; FIBER 0.8g; IRON 1.9mg; CARBOHYDRATE 18g

I talked about this recipe HERE.

Shrimp Florentine with Caramelized Garlic

Picture from Cooking Light

Source: Cooking Light, March 2006

Make sure to buy frozen loose-leaf spinach for this recipe since you can measure just what you need. Purchase fresh, peeled garlic to save on prep time.

Garlic:
1/2 teaspoon kosher salt
20 garlic cloves, peeled
Cooking spray

Shrimp:
2 teaspoons olive oil
1 pound medium shrimp, peeled and deveined
1 teaspoon butter
3/4 cup half-and-half
1/2 cup fat-free, less-sodium chicken broth
1/3 cup (about 1 1/2 ounces) grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
2 cups frozen loose-leaf spinach, thawed, drained, and squeezed dry
4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Preheat oven to 350°.

To prepare garlic, combine 1/2 teaspoon kosher salt and garlic in a bowl. Place garlic mixture on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes or until browned, stirring occasionally.

To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan.

Melt butter in pan over medium heat. Stir in half-and-half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well. Serve immediately.

Yield: 4 servings (serving size: 1 1/2 cups)

NUTRITION PER SERVING: CALORIES 484(24% from fat); FAT 13.1g (sat 5.8g,mono 4.4g,poly 1.6g); PROTEIN 38.2g; CHOLESTEROL 202mg; CALCIUM 362mg; SODIUM 811mg; FIBER 5.2g; IRON 6.6mg; CARBOHYDRATE 51.1g

My Notes: We thought this was a very easy and tasty dish. I was afraid the garlic would dry out, so I tossed it with a bit of olive oil before putting in the oven - seems to have worked. The sauce was thin for me as well, but I simply heated the sauce and the pasta together for several minutes and it thickened up nicely. Next time, I would double the sauce and the pasta, increase the spinach and keep the shrimp about the same. This dish didn't make enough leftovers for me! I wanted to be able to have some the next day. I would also like to try this as a vegetarian dish by adding mushrooms to the dish instead of shrimp.

I talked about this recipe HERE.

Chicken Sausage and Provolone Penne Bake

Source: Cooking Light

Change the flavors in this dish by choosing different versions of the chicken sausage.

1 pound uncooked penne (tube-shaped pasta)
1 tablespoon olive oil
1 1/2 cups chopped onion
3/4 cup chopped red bell pepper
1 (12-ounce) package sweet basil and pine nut chicken sausage (such as Gerhard's), halved lengthwise and cut crosswise into 1/2-inch-thick slices
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper
3 (14.5-ounce) cans diced tomatoes, undrained
Cooking spray
1 cup (4 ounces) shredded sharp provolone cheese
1 cup (4 ounces) grated fresh Parmesan cheese

Cook pasta according to package directions, omitting salt and fat.

Preheat oven to 350°.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, sausage, and garlic; sauté 5 minutes or until sausage is browned. Add tomato paste and next 5 ingredients (through diced tomatoes); cover, reduce heat, and simmer 15 minutes.

Combine pasta and tomato mixture; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with cheeses. Bake at 350° for 25 minutes or until bubbly.

Yield: 8 servings (serving size: 1 1/2 cups)

NUTRITION PER SERVING: CALORIES 453(30% from fat); FAT 15.3g (sat 6.6g,mono 5.7g,poly 2.1g); PROTEIN 24.4g; CHOLESTEROL 56mg; CALCIUM 319mg; SODIUM 954mg; FIBER 4.6g; IRON 2.1mg; CARBOHYDRATE 55.3g

Cooking Light, JANUARY 2005

I talked about this recipe HERE.

Zucchini and Sausage Pasta Bake

Source: Bon Appetit via the CLBB

3 med. zucchini, trimmed & halved lengthwise
1 tbsp. olive oil
1 lb. Italian sausage, casings removed (I used up 3 different kinds of chicken sausage)
1 chopped onion
1 c. whipping cream
1/2 lb. grated Fontina cheese (I used up some fresh mozzarella and Parmigiano-Reggiano)
1/2 lb. Penne (I used up some ziti and farfalle)
1 tsp. oregano

Preheat oven to 375 degrees. Grease 2 1/2 quart casserole. Cut zucchini half into thirds lengthwise, then crosswise into 1 1/2 inch pieces. Heat oil in large skillet over medium heat. Add sausage; cook thoroughly, breaking up with fork.

Transfer to bowl using slotted spoon. Add onion to skillet; cook 5 minutes. Add zucchini. Season and cook 8 minutes. Return sausage to skillet. Add cream and oregano. Bring to a boil. Add half the fontina and stir until melted. Cook penne al dente, drain and return to pot. Add sauce and toss to coat.

Transfer to casserole and top with remaining fontina. Bake until heated through, about 15 to 20 minutes. Can be doubled. Can be prepared ahead of time and refrigerated.

I talked about this recipe HERE.

Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese

Source: Rachael Ray's 365: No Repeats

Serves 4.

1 pound cellantani (ridged corkscrew-shaped pasta) or other ridged short-cut pasta
2 tablespoons extra-virgin olive oil
5 slices bacon, coarsely chopped
3 or 4 garlic cloves, chopped
1 small yellow onion, chopped
1/2 teaspoon crushed red pepper flakes
1 bunch of Swiss chard, cleaned and coarsely chopped
1 cup chicken stock or broth
1 cup whole milk ricotta cheese
Zest and juice of 1 lemon
1 cup grated Parmigiano-Reggiano

Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.

While the pasta cooks, preheat a large, deep skillet over moderate heat. Add the EVOO and bacon and cook until the bacon crisps, about 3 minutes. To the bacon add the garlic, onions, salt, pepper, and crushed red pepper flakes and cook, stirring frequently, for 5 minutes, or until the onions are lightly caramelized. Add the chopped Swiss chard, toss to coat, and wilt the chard down. Turn the heat up to high and add the chicken stock and a couple of ladles, about a cup, of the starchy boiling water from the cooking pasta. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes.

In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place 1/4 cup of the ricotta mixture in the bottom of each of 4 pasta bowls and reserve.

Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute or so to let the juices absorb into the pasta. Turn the heat off and add the grated Parmigiano cheese to the pasta and greens and continue to toss to distribute. Serve the pasta immediately, dishing it up on top of the ricotta cheese. Stir the lemony ricotta up in your bowl to mix with the pasta.

I talked about this recipe HERE.

Cauliflower, Pasta and Cheese Gratin

Source: Cooking Light

8 cups water
6 cups cauliflower florets (about 1 1/2 pounds)
3/4 teaspoon salt, divided
8 ounces uncooked small seashell pasta (I used elbow pasta)
1/4 cup all-purpose flour
3 cups 1% low-fat milk (I used skim milk)
2 teaspoons chopped fresh or 3/4 teaspoon dried thyme
3 garlic cloves, crushed
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese (I used regular extra-sharp cheddar)
1/2 cup (2 ounces) grated fresh Parmesan cheese
3/4 cup finely chopped green onions
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
2 (1-ounce) slices white bread (I used sourdough)
2 teaspoons butter, melted

Preheat oven to 400°.

Bring water to a boil in a large saucepan; add cauliflower and 1/2 teaspoon salt to boiling water, and cook 4 minutes or until tender. Remove cauliflower with a slotted spoon, reserving cooking liquid; set cauliflower aside. Bring cooking liquid to a rolling boil. Add pasta, and cook 7 minutes or until al dente; drain and set aside.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and milk in a saucepan, stirring well with a whisk. Stir in thyme and garlic; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat; stir in 1/4 teaspoon salt, cheeses, onions, mustard, and pepper. Combine cauliflower, pasta, and cheese sauce in a large bowl. Spoon the cauliflower mixture into a 13 x 9-inch baking dish. Place bread in food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs with butter; sprinkle evenly over cauliflower mixture. Bake at 400° for 20 minutes or until lightly browned.

Yield: 6 servings (serving size: 1 1/2 cups)

Nutritional Information: CALORIES 375 (24% from fat); FAT 10g (sat 5.7g,mono 2.7g,poly 0.7g); PROTEIN 21.2g; CHOLESTEROL 28mg; CALCIUM 476mg; SODIUM 788mg; FIBER 3.1g; IRON 1.5mg; CARBOHYDRATE 49.6g

Cooking Light, JANUARY 2000

I talked about this recipe HERE.

Fettuccine with Mascarpone and Sage-Walnut Brown Butter

Source: A Year in a Vegetarian Kitchen by Jack Bishop

1/2 cup mascarpone cheese
1/4 cup freshly grated Parmesan cheese
salt
1/4 teaspoon freshly ground black pepper
3/4 pound dried egg fettuccine or tagliatelle
4 tablespoons (1/2 stick) unsalted butter
1/2 cup chopped walnuts
1 tablespoon minced fresh sage leaves

1. Combine the mascarpone, Parmesan, 1/2 teaspoon salt, and the pepper in a small bowl and beat with a spoon until smooth. Set the mascarpone mixture aside on the counter so it can come to room temperature.

2. Bring 4 quarts water to a boil in a large pot for cooking the pasta. Add 1 tablespoon salt and the past and cook until al dente.

3. As soon as the pasta goes into the pot, melt the butter in a large skillet over medium heat. When the foaming subsides, add the nuts and cook until the nuts are very fragrant and the butter is golden brown, 2 to 3 minutes. Add the sage and 1/2 teaspoon salt and remove the pan from the heat.

4. Reserve 1/2 cup of the cooking water and drain the pasta. Add the pasta and 1/4 cup of the cooking water to the pan with the nuts and toss over low heat until combined, adding more water as necessary to moisten the pasta. Divide the pasta among individual bowls, top with a dollop of the mascarpone mixture, and serve immediately. (I mixed the mascarpone mixture in with the rest of the pasta mixture.)

I talked about this recipe HERE.

Skillet Pasta Quattro Formaggi

Source: The Best 30-Minute Recipe, from Cook's Illustrated

Serves 4 (more like 6 for us)

2 tablespoons unsalted butter
2 shallots, minced
salt and ground black pepper
3/4 cup dry white wine
4 3/4 cups water (I used 4 cups - it seemed like plenty)
1 1/4 cups heavy cream (I used 8 ounces + 1/4 cup skim milk instead of buying two containers for heavy cream for that extra 1/4 cup)
12 ounces penne (3 3/4 cups) (I used ziti - any tubular pasta will work well)
3/4 cup shredded fontina cheese
1/2 cup crumbled Gorgonzola cheese
1/3 cup grated Pecorino Romano cheese (I used regular Romano)
1/3 cup Parmesan cheese (I used Reggiano)

1. Melt butter in a 12-inch nonstick skillet over medium heat. Add shallots and 1/2 teaspoon salt and cook until softened, about 1 minute. Stir in wine and simmer until almost dry, about 1 minute.

2. Stir in wateer, cream, and penne. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.

3. Off heat, stir in cheeses, one after another. Season with salt and pepper to taste and serve.

Farfalle with Sausage, Tomatoes and Cream

Source: Epicurious

2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1/2 teaspoon dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
1/2 cup whipping cream

1 pound farfalle (bow-tie pasta)
1/2 cup (packed) chopped fresh basil
Freshly grated Pecorino Romano cheese

Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

I talked about this recipe HERE.