Category Archives: Pasta

Say it isn’t so ….Pumpkin Alfredo

I am been working on trying to make all the canned pumpkin recipes that FN had in their October 2013 Magazine. The other night I was making my pumpkin granola bars and had some left over fresh roasted pumpkin puree. I don’t like to waste food, so I decided now was as perfect time as ever to make this Alfredo for dinner. I made a few modifications to lighten up the recipe and add some whole grains as well.

Ingredients:

12 ounces of Whole Wheat Penne Pasta (if you do not like the nutty flavor of whole grain go with Dreamfield’s pasta or Smart Taste made by Ronzoni) both of these pasta’s cook white and trust me no one will know the difference!!
1 Cup of fresh pumpkin puree
1 Cup of Fat Free Half and Half
2 TB of Butter
10-12 Fresh Sage leaves
a pinch of freshly grated nutmeg
Freshly grated parmesan cheese to taste
Salt and Pepper to taste

Directions:

1. Cook pasta according to directions on box.

2. In the meantime whisk pumpkin puree, half and half & nutmeg in a 2 qt sauce pan on medium heat allow to simmer for 5 minutes. In a small sauté pan melt butter and add sage leaves sauté for 2 to 3 minutes add to pumpkin puree mixture, whisk until incorporated.

3. Drain the pasta and add the penne to the sauce.

4. Add freshly grated cheese to taste and serve.

Enjoy !

Zucchini Lasagna “No Noodles”

Zucchini Lasagna “No Noodle”

I have made this recipe time and time again. It is a great way to use up zucchini from the garden and you will never miss the noodles.

We had a great year for zucchini! This is a picture we took in the spring showing off our peppers and zucchini ! This is one recipe we didn’t make this year but will have to next year.

Preheat oven to 350 degrees

Serves 6

3 ww points plus

1 slice of light wheat bread (about 35 calories per slice)

¾ cup of fiber one original or All Bran original cereal

2 egg whites

¼ cup whole wheat flour

1. 5 cups no added salt tomato sauce

½ cup fat free cottage cheese

1.5 Large Zucchini ( cut length ways thin )

½ cup Fat Free Ricotta Cheese

¾ cup Fat Free Mozzarella

Pam Spray

2 tsp Pasta Sprinkle (or italian seasoning)

1/4 to 1/2 tsp Hot pepper flakes

1/2 Tsp Garlic power

Salt and Pepper to taste

Place evenly ½ cup of tomato sauce on bottom of a glass 8 by 8 dish. Preheat over to 350. Set griddle on hot medium heat spray with cooking spray. Place and spread out flour on a plate. Place mixed egg whites in a seperate bowl. Place the wheat bread and cereal in food processor with seasonings (salt, garlic powder, pepper, italian seasoning(1 tsp)), process until fine texture, place on a separate plate. Use dry to wet to dry method for zucchini preparation (Flour first, egg wash, than fiber mixture). Place zucchini on griddle and flip once browned. Place zucchini facing the same way in the glass dish on top of sauce one layer evenly. On top of first layer of zucchini place ½ cup of cottage cheese and ¼ cup of mozzarella, top with ¼ cup sauce. Place second layer of zucchini on top sauce, place ½ cup of ricotta on zucchini w/ seasonings and ¼ cup of sauce. Place final zucchini layers on top w/ ½ cup of sauce and ½ cup mozzarella. Bake for 30-45 minutes

Pink Pepper Sauce

Pink Pepper Sauce with Zucchini and Bowtie Pasta

For the love of a fine restaurant we dine at for special occasions, I tweaked my mom’s recipe for our favorite pasta. Now we can have it in just 20 minutes anytime instead of driving 45 minutes to a hour for this spicy filling pasta. Plus this is great way to use your garden’s endless supply of Zucchini!

Ingredients:
1/2 box of whole wheat farfalle pasta
4 cloves of garlic (minced)
1/2 small onion diced
1/2 cup heavy cream
1/2 package of Alfredo dry mix
1 small or medium Zucchini
1 TB Olive Oil
1 can of stewed tomatoes (drained)
Salt and pepper to taste
1/4 to 1/2 tsp of hot red pepper flake
1 cup of Hot Sicilian pasta sauce
Parmesan Reggiano cheese to taste

1. Cook pasta according to package and and set aside. Start sauce when you go to start your water for the pasta and the sauce will be ready when your timer goes off for the pasta.

2. Heat large sauté pan to medium high heat and oil. Once oil is heated add minced garlic.

3. Once garlic lightly browned add onion and sauté until golden. Add pepper flake

4. Add chopped Zucchini and stewed tomatoes

5. Once vegetables are tender add heavy cream, Alfredo mix, salt and pepper and pasta sauce.

6. Bring to a boil and reduce heat.

7. Add pasta and enjoy.

Best served with shrimp, or grilled chicken and a slice of garlic toast!

Next… I just have to tackle their chocolate cake with mile high peanut butter frosting …

Resourceful and Flavorful Leftover Hamburger Lasagna

Resourceful and Flavorful Leftover Hamburger Lasagna

I came up with this recipe because I HATE wasting food. We had a cookout the other night so we had some leftover hamburger patties from the picnic. I love using leftover hamburger patties for cheeseburger pizza, cheeseburger calzone or even throwing the crumbles in mac and cheese. This recipe came to mind when I was trying to clean out the refrigerator to get rid of a large pasta sauce jar. The first time I ever made this lasagna, I was hesitant to tell my husband what was in it, but when he said how good it was I had to tell him. Now this recipe is a tradition following hamburgers on the grill.

Ingredients:

5 oz 94% Fat Reduced Burger crumbled (my husband makes his with Worcestershire sauce, montreal steak seasoning, and garlic salt)

5 Lasagna Noodles ( I used whole wheat)

2 Teaspoons of pasta sprinkle or italian seasoning

2 Cups of Marinara Sauce (Check out my recipe from a few days)

1 Cup Fat Free Ricotta Cheese

3/4 Cup of Colby Jack Cheese

3/4 Cup of Italian Blend Cheese

3/4 Cup of Fat Free Mozzarella Cheese

Freshly grated Parmesan Cheese (optional)

Salt and Pepper to taste

Directions:

1) Preheat the oven to 375 Degrees.

2) Cook the noodles as the pasta box reads and drain and blot

3) Place 1/2 cup of marinara on the bottom of a glass dish 9 by 7 inches

4) Cut lasagna noodles in half and place 3 in a row

5) Place 1/3 cup of ricotta cheese spread evenly over the noodles. Also sprinkle a 1/4 cup of each Colby, mozzarella, and italian blend cheeses.

6) Sprinkle hamburger crumbles over the cheese (only half the patty)

7) Pour another 1/2 cup of marinara sauce over the cheese and beef.

8) Place 1.5 noodles over the sauce (cut same as noted above).

9) Repeat steps 5 through 7 and this time sprinkle 1 tsp of pasta sprinkle or italian seasoning evenly over the sauce.

10) Repeat steps 4 through 7 and add an additional 1 tsp of pasta sprinkle or italian seasoning over the sauce.

11) Bake for 25 minutes covered with foil

12) Remove foil and bake for 15 more minutes

13) Sprinkle with freshly grated parm cheese and enjoy!

Yields 6 Servings!

Copy that Local Favorite Marinara Sauce

We were so excited to find out the family owned grocery store where we grew up started carry our favorite restaurant marinara sauce. Whenever we go back home I have been bulk purchasing the spaghetti sauce. The downside is the spaghetti sauce is almost 6 dollars a jar! Yikes….

My husband and I love trying to make our favorite restaurant “copy that” recipes. When I know we can perfect it on our own with a little practice. So we thought we give this recipe a try. This is take one on our marinara sauce.

Ingredients:

2-8oz Cans Tomato Sauce ( I used Hunts)

1-28oz Can Tomato Puree ( I used Walmart Trade Name)

1/4 C Olive Oil ( I used our favorite Trader Joe’s Authentic)

1/2 Tsp Kosher Salt

1/8 Tsp of Baking Soda (to cut down on the Acid from the tomatoes)

5 spins on the Pepper Mill of Pepper ( I use heavy duty Penzey’s Pepper Lovers ) http://www.penzeys.com/

2 Garlic Cloves (straight out of mom’s garden)

1/2 Tsp Thyme (dried)

1/2 Tsp Basil (dried)

1/2 Oregano (dried)

2 TB of Sugar

1/8-1/4 Tsp Red Pepper Flakes (We used penzey;s Hot Pepper Flake so to your taste)

1 TB Locatelli Romano Cheese ( We purchase from the Strip district) None of that Kraft “Stuff” Please!! http://www.pennmac.com/page/458/strip-district-partners

1) Start with a 4 quart sauce pan and heat the pan

2) once the pan is heated add the oil on medium heat once the oil is heated add the minced garlic and cook until lightly browned and aromatic. Watch it will burn before you know it.

3) Add the tomato purée and sauce.

4) Next add the seasons, sugar, cheese, and baking soda.

5) Turn down the heat to the lowest setting on your stove. Cover stockpot and stir occasionally. Let simmer on low for 90 minutes. The longer the better for a dark, flavorful sauce.

6) Enjoy

A Pinch of Luv

from scratch baking and cooking blog