Well, school has formed a bunco group - our first get together is tonight at my house. I'm serving a favorite recipe - quick, easy and yummy too! This is a recipe I've adapted from Rachael Ray, and is an easy version of lasagna (without all the work). I use Dreamfields pasta brand, as this brand has a low glycemic index; but if you were being true to South Beach, you would use whole wheat pasta.
"Not" - Sagna
based on Rachael Ray's recipe
I've tried to make it South Beach friendly
1 # pasta (I use Dreamfields penne - or whole wheat short pasta)
Sea Salt
2 Tbsp extra-virgin olive oil
1 # lean ground beef
6 cloves garlic (smooshed)
1 tsp. crushed red pepper
1 tsp. black pepper
1/2 tsp. allspice
2 tsp. Worscesteshire
1/2 cup red wine
1/2 cup beef stock
28 oz can Organic Crushed Tomatoes
12 oz low fat ricotta
1 cup fresh basil (about 20 leaves) - cut up into small pieces
1/2 cup grated Parmigiano-Reggiano
Shredded Parmesan to top
Boil water for pasta, add sea salt, add pasta and cook. You will want to save a ladle full of the pasta water for the sauce!
Heat your evoo in a large nonstick skillet. Add your meat and break it up as you brown. Add garlic, onions and red pepper flakes. Add salt, pepper, allspice & Worcestershire. You will want to cook about 5 minutes. Then, add your wine - cook a minute or two, then add your beef stock. Add the tomatoes last, bring to a the boiling point, then reduce heat to medium and simmer about 5 minutes.
Get your pasta bowl ready. Put ricotta in the bottom of the bowl. Add a ladleful of your boiling starchy water from the pasta pot. Stir to combine your ricotta and water. Add your 1/2 cup of parmigiano-reggiano cheese and mix.
Drain pasta. Toss hot pasta with the cheeses. Add half of the meat sauce to the pasta/cheese mixture. Toss. Add the torn basil. Toss. Salt and pepper to taste.
To serve, put pasta on plate, top with a spoonful of meat sauce, and top with parmesan cheese. Yum!
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Saturday, October 18, 2008
Saturday, October 4, 2008
Spaghetti with Italian Sausage & Arugula
Comes from my favorite website: Kalyn's Kitchen (Thanks Kalyn!)
Makes 2-3 servings
2 links Hot Italian Sausage (can use chicken or turkey)
2 tsp olive oil
1/4 box Dreamfields Spaghetti
3 oz arugula
1/2 cup pasta cooking water
2 Tbsp lemon juice
Parmesan Cheese (for tossing with the pasta and to top at table)
In nonstick frying pan, heat olive oil, and cook the sausage (squeeze out of casing). Brown well, breaking into pieces. Bring a large pot of salted water to boil. Cook spaghetti 8-9 minutes, or until barely done (al dente).
Pur arugula into large bowl. When sausage is browned, drain well. Pour sausage over arugula. Put pan back on stove, turn heat to low, add garlic and saute about 30 seconds. Add 1/4 cup pasta cooking water and lemon juice. Heat two minutes.
When spaghetti seems done, scoop out 1/4 cup of pasta water (in case you need it. Drain pasta, put in bowl with arugula and sausage. Let sit 2 minute to wilt arugula. Then, add water/lemon juice/garlic mixture from pan. Throw in some parmesan cheese and toss.
Serve hot, with parmesan sprinkled on top if desired.
Makes 2-3 servings
2 links Hot Italian Sausage (can use chicken or turkey)
2 tsp olive oil
1/4 box Dreamfields Spaghetti
3 oz arugula
1/2 cup pasta cooking water
2 Tbsp lemon juice
Parmesan Cheese (for tossing with the pasta and to top at table)
In nonstick frying pan, heat olive oil, and cook the sausage (squeeze out of casing). Brown well, breaking into pieces. Bring a large pot of salted water to boil. Cook spaghetti 8-9 minutes, or until barely done (al dente).
Pur arugula into large bowl. When sausage is browned, drain well. Pour sausage over arugula. Put pan back on stove, turn heat to low, add garlic and saute about 30 seconds. Add 1/4 cup pasta cooking water and lemon juice. Heat two minutes.
When spaghetti seems done, scoop out 1/4 cup of pasta water (in case you need it. Drain pasta, put in bowl with arugula and sausage. Let sit 2 minute to wilt arugula. Then, add water/lemon juice/garlic mixture from pan. Throw in some parmesan cheese and toss.
Serve hot, with parmesan sprinkled on top if desired.
Saturday, September 6, 2008
Pasta with Cauliflower, Walnuts & Feta
(SERVES 6) This made for yummy leftover lunches! Excellent taste & healthy too... Thanks to the Smitten Kitten blog for this wonderful recipe. It has become a favorite!
2 HEADS CAULIFLOWER (I used one)
1 MEDIUM ONION
4 CLOVES GARLIC
1 POUND WHOLE WHEAT PASTA (or use Dreamfields Pasta - low carb)
EXTRA-VIRGIN OLIVE OIL
SALT & PEPPER
1 PINCH RED PEPPER FLAKES
WHITE WINE VINEGAR
1/2 LEMON
1/2 CUP TOASTED WALNUTS
4 OZS FETA CHEESE
PUT A LARGE POT OF WATER ON TO BOIL. CUT THE CAULIFLOWER INTO SMALL FLORETS. SLICE ONION VERY THIN. PEEL AND FINELY CHOP THE GARLIC. PUT PASTA ON TO COOK.
SAUTE THE CAULIFLOWER IN OLIVE OIL IN A LARGE SAUTE PAN. WHEN THE CAULIFLOWER BEGINS TO SOFTEN, SEASON WITH SALT AND PEPPER AND ADD THE SLICED ONION AND RED PEPPER FLAKES. SAUTE OVER MEDIUM TO HIGH HEAT UNTIL THE VEGETABLES ARE BROWN AND TENDER. THE CAULIFLOWER SHOULD STILL BE SLIGHTLY CRUNCHY AND SHOULD NOT TASTE STEAMED. ADD THE GARLIC AND REMOVE FROM HEAT, TOSSING AND STIRRING SO THE GARLIC DOESN'T BURN; IF IT STARTS TO BROWN, ADD A SPLASH OF WATER. ADD A FEW DROPS EACH OF VINEGAR AND LEMON JUICE AND THE TOASTED WALNUTS. TASTE AND CORRECT THE SEASONING. WHEN THE PASTA IS DONE, DRAIN AND ADD TO THE CAULIFLOWER, ADDING ENOUGH EXTRA OLIVE OIL TO COAT THE PASTA THOROUGHLY, TOSS TOGETHER AND SERVE, WITH THE CHEESE CRUMBLED OVER THE DISH.
2 HEADS CAULIFLOWER (I used one)
1 MEDIUM ONION
4 CLOVES GARLIC
1 POUND WHOLE WHEAT PASTA (or use Dreamfields Pasta - low carb)
EXTRA-VIRGIN OLIVE OIL
SALT & PEPPER
1 PINCH RED PEPPER FLAKES
WHITE WINE VINEGAR
1/2 LEMON
1/2 CUP TOASTED WALNUTS
4 OZS FETA CHEESE
PUT A LARGE POT OF WATER ON TO BOIL. CUT THE CAULIFLOWER INTO SMALL FLORETS. SLICE ONION VERY THIN. PEEL AND FINELY CHOP THE GARLIC. PUT PASTA ON TO COOK.
SAUTE THE CAULIFLOWER IN OLIVE OIL IN A LARGE SAUTE PAN. WHEN THE CAULIFLOWER BEGINS TO SOFTEN, SEASON WITH SALT AND PEPPER AND ADD THE SLICED ONION AND RED PEPPER FLAKES. SAUTE OVER MEDIUM TO HIGH HEAT UNTIL THE VEGETABLES ARE BROWN AND TENDER. THE CAULIFLOWER SHOULD STILL BE SLIGHTLY CRUNCHY AND SHOULD NOT TASTE STEAMED. ADD THE GARLIC AND REMOVE FROM HEAT, TOSSING AND STIRRING SO THE GARLIC DOESN'T BURN; IF IT STARTS TO BROWN, ADD A SPLASH OF WATER. ADD A FEW DROPS EACH OF VINEGAR AND LEMON JUICE AND THE TOASTED WALNUTS. TASTE AND CORRECT THE SEASONING. WHEN THE PASTA IS DONE, DRAIN AND ADD TO THE CAULIFLOWER, ADDING ENOUGH EXTRA OLIVE OIL TO COAT THE PASTA THOROUGHLY, TOSS TOGETHER AND SERVE, WITH THE CHEESE CRUMBLED OVER THE DISH.
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