Category Archives: Pasta

Corkscrew Pasta Salad

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corkscrew_pasta

Yield: 10

Corkscrew Pasta Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 3 cups corkscrew noodles (16 oz pkg), cooked
  • 2 cups tomatoes, chopped
  • 1 cup zucchini, thin sliced
  • 1/2 large red pepper, julienned
  • 1/2 cup green peas, frozen, thawed
  • dressing:
  • 1/3 cup tarragon vinegar
  • 2 tablespoons water
  • 1 clove garlic, minced
  • 1 teaspoon dill weed

Instructions

  2. Combine the salad ingredients. Mix the dressing ingredients in a small bowl and beat with fork. Pour dressing over salad; toss well. Serve chilled.
© Laurie
Cuisine: American / Category: Salad

 

Healthier Mac & Cheese

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maccheese

Yield: 6

Healthier Mac & Cheese

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 8 ounces whole wheat elbow macaroni
  • 1 (8 ounce) package shredded reduced-fat Cheddar cheese
  • 12 ounces low-fat cottage cheese
  • 1 (8 ounce) container light sour cream
  • 1/4 cup grated Parmesan cheese
  • salt and ground black pepper to taste
  • 1/4 cup whole wheat bread crumbs
  • 2 tablespoons butter, melted

Instructions

  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  4. Stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, and salt and pepper in a 9x13-inch baking dish. Mix together bread crumbs and melted butter in a small bowl; sprinkle topping over macaroni mixture.
  5. Bake until top is golden in the preheated oven, 30 to 35 minutes.
© Laurie

 

Vegetable Lo Mein

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Yield: 4

Vegetable Lo Mein

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 1/4 tablespoons oil
  • 1 8oz package linguine
  • 3/4 cup ricotta cheese
  • 2 tablespoons parmesan cheese
  • 1/2 small cauliflower
  • 1/2 bunch broccoli
  • 1 clove garlic -- minced
  • 1/4 pound mushrooms -- sliced
  • 1/2 teaspoon red pepper flakes
  • salt
  • black pepper -- freshly ground

Instructions

  2. In a large saucepan, bring 3-4 quarts water to a boil. Add 1/4 teaspoon oil and pasta; cook according to package directions until tender but firm to the bite.
  3. While pasta cooks, combine ricotta and Parmesan cheese, set aside. Break cauliflower and broccoli into flowerets, reserving stems for other use. Place cauliflower and broccoli flowerets on a rack in a wok over simmering water; cover and steam 5 mintues or until crisp-tender(OR you can steam in microwave, just make sure you do not overcook); set aside.
  4. Drain water from wok; place over hight heat. When dry, add remaining 2 teaspoons oil. When hot, add garlic and mushrooms; stir-fry 1 minute. Add red pepper flakes; season to taste with salt and black pepper. Reduce heat to medium. Add cauliflower and broccoli flowerets; stir-fry until heated through. Drain cooked pasta. Stir pasta and cheese mixture into vegetable mixture until heated through
© Laurie

 

Pasta with Vegetables and Sun Dried Tomatoes

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pastavegetables

Yield: 4

Pasta with Vegetables and Sun Dried Tomatoes

Pasta with Vegetables and Sun Dried Tomatoes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes

Ingredients

  • 8 ounces rotini twists or spiral pasta, whole-wheat if possible
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/8 teaspoon red pepper flakes
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 2 small zucchini, sliced
  • 2 small yellow squash, sliced
  • 1 cup carrots, thinly sliced
  • 1 medium red onion, cut into eighths
  • 1/4 cup chicken broth (go for broth in cardboard containers instead of cans)
  • 1/4 cup fresh basil, lightly packed, chopped
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup fresh parsley, chopped

Instructions

  2. Prepare pasta according to package directions; drain.
  3. In medium skillet, heat oil and garlic. Stir in red pepper flakes. Add green beans, zucchini, squash, carrots, and onion and stir-fry until tender-crisp, about 5 minutes. Add chicken broth and simmer 1 minute. In a large serving bowl, toss together pasta, vegetables, basil and sun-dried tomatoes. Garnish with Parmesan cheese and parsley and serve.
© Laurie
Cuisine: American / Category: Pasta