Broccoli Fettuccini "Alfredo"

http://pinterest.com/pin/138485757263028001/

**Note: I used Quinoa fettuccini, fresh brocooli, omitted the nutmeg, combined almond and organic 2% milk for the sauce, and seasoned with Penzey's shallot salt and Penzey's shallot pepper**

INGREDIENTS		COST
16 oz.	dry fettuccine	$1.63
16 oz.	frozen broccoli florets	$1.29
1 clove	garlic	$0.08
4 Tbsp	butter	$0.45
4 Tbsp	all-purpose flour	$0.06
3 cups	milk	$0.94
1 cup	grated parmesan	$0.96
1/8 tsp	nutmeg	$0.02
to taste	salt & pepper	$0.05
TOTAL		$5.48

STEP 1: Begin to boil a large pot of water to cook the pasta. When it reaches a full boil, add the pasta and cook for 7-10 minutes or until al dente. When the pasta is finished cooking, reserve 1/2 cup of the starchy pasta water and then drain the pasta in a colander.
STEP 2: While the pasta is cooking, thaw the broccoli in the microwave and begin to make the parmesan sauce. Mince the garlic and cook it over medium heat in a medium sauce pot with the butter until the garlic has softened slightly (3-5 minutes). Add the flour, stir and cook for 2-3 minutes more. This is the "roux" that will thicken the sauce.
STEP 3: Whisk in the milk. Increase the heat to medium-high. Whisk the milk mixture until it comes up to a light simmer. As soon as it reaches a simmer it will thicken and should be able to coat a wooden spoon (see photos below). Turn the heat off and whisk in the parmesan cheese. Add freshly cracked black pepper, nutmeg, and salt to taste. Make the sauce slightly saltier than you'd prefer if you were eating the sauce alone. Once it's spread out over the pasta and broccoli it will taste more mild.
STEP 4: Return the cooked pasta to the large pot that it was boiled in (with the burner turned off). Add the reserved pasta cooking water and toss the pasta to loosen it up. Add the thawed broccoli and then pour the parmesan sauce over top. Stir to coat everything in the sauce and then serve!

Fettucini Alfredo

• 1 tablespoon butter
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 1/3 cups 1 percent low-fat milk
• 1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
• 2 tablespoons 1/3-less-fat cream cheese
• 1/2 teaspoon salt
• 4 cups hot cooked fettuccine (8 ounces uncooked pasta)
• 2 teaspoons chopped fresh flat-leaf parsley
• Cracked black pepper

Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper.

Southwestern Macaroni Salad

• 1 package (16 ounces) uncooked elbow macaroni
• 1 pound cherry tomatoes, quartered
• 1 cup frozen corn, thawed
• 1 medium green pepper, chopped
• 1 small red onion, chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 cup lime juice
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon garlic powder

Directions

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, corn, green pepper, red onion and olives.
• In a jar with a tight-fitting lid, combine the lime juice, oil, vinegar and seasonings; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled. Yield: 16 servings.

Linguini with Roasted Vegetables

• 1 cup reduced-sodium chicken broth
• 10 large cloves garlic, peeled and cut in half
• 2 tablespoons balsamic vinegar
• 1 pound cherry tomatoes, cut in half
• 1 pound asparagus, trimmed and cut into 2-inch lengths
• 2 small zucchini, (8 ounces total), quartered lengthwise and cut into 2-inch pieces
• 1 small summer squash, (8 ounces), quartered lengthwise and cut into 2-inch pieces
• 1 large red bell pepper, cored, seeded and cut into chunks
• 8 scallions, white and tender green parts only, cut into 2-inch lengths
• 1 tablespoon extra-virgin olive oil
• Salt & freshly ground pepper, to taste
• 1 pound linguine

1. Preheat oven to 450°F. Combine stock and garlic in a small saucepan. Bring to a boil, reduce heat to low and simmer, covered, for 15 to 20 minutes, or until garlic is tender.
2. Place broth, garlic and vinegar in a blender or food processor and puree until smooth. Return to the saucepan and keep warm over low heat.
3. Meanwhile, combine tomatoes, asparagus, zucchini, summer squash, bell pepper and scallions in a large bowl. Drizzle oil over the top, season with salt and pepper and toss to coat well. Place on a baking sheet and roast, stirring occasionally, for 15 minutes, or until tender.
4. Meanwhile, cook linguine in a large pot of boiling salted water for 6 to 8 minutes, or until tender but firm. Drain and place in a large serving bowl. Toss with the roasted vegetables and garlic puree. Season with salt and pepper and serve immediately.

Linguini with Vegetables

Ingredients

• 1 pound linguini pasta
• 3 tablespoons olive oil
• 1 small zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 2 carrots, sliced thin
• 1 red bell pepper, thinly sliced
• 1/2 onion, sliced
• 1 tablespoon salt-free herb and spice blend
• 4 cloves crushed garlic
• 1/4 cup white wine
• 1 tablespoon lemon juice

Directions

1. In a large pot with boiling salted water cook linguini pasta until al dente. Drain well.
2. Meanwhile, in a large skillet heat olive oil and add thinly sliced zucchini, squash, carrots, red bell pepper, onions, salt-free spice blend, and minced garlic. Cook on medium-high for five minutes, stirring frequently. Add white wine and lemon juice and continue cooking until vegetables are crisp-tender and liquid has reduced, about 5 to 10 minutes.
3. Toss cooked and drained pasta with sauteed vegetables and serve.

Nutritional Information

Amount Per Serving  Calories: 739 | Total Fat: 17.4g | Cholesterol: 0mg Pow

Creamy Pasta Primavera

Ingredients

• 2 cups uncooked gemelli or spiral pasta
• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 3 medium carrots, cut into strips
• 2 teaspoons canola oil
• 2 cups cherry tomatoes, halved
• 1 garlic clove, minced
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy whipping cream (or cream cheese?)
• 1/4 teaspoon pepper

Directions

• Cook pasta according to package directions. In a large skillet, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer.
• Stir in the cheese, cream (cream cheese?) and pepper. Drain pasta; toss with asparagus mixture. Yield: 6 servings.

Cooking for 2: Creamy Pasta Primavera for Two

Nutrition Facts: 1-1/3 cups equals 275 calories, 12 g fat (6 g saturated fat), 33 mg cholesterol, 141 mg sodium, 35 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.

Vegetable Lasagna with Fontina and Provolone Cheese

3 tablespoons butter

1 sweet red pepper, seeded and thinly sliced
1 cup carrots, julienned
1 cup broccoli florets

1 (16-ounce) package curly edged egg noodles, cooked and drained
2 cups (8 ounces) Wisconsin Fontina Cheese, shredded
2 cups (8 ounces) Wisconsin Provolone Cheese, shredded
1 (15-ounce) jar Alfredo or Four-Cheese Alfredo sauce

1. Preheat oven to 375°F (190°C). Lightly butter 13x9x2-inch oven-proof dish.
2. Heat butter in skillet and saute red pepper, carrots and broccoli florets until crisp-tender.
3. Layer half of noodles, covering bottom of dish. Top noodle layer with half of vegetables, 1 cup each Wisconsin Swiss and Wisconsin Provolone Cheeses and 3/4 cup sauce. Top with remaining noodles, vegetables, sauce and top with cheese.
4. Bake 40 minutes, until bubbly and golden.

Primavera Sauce with Pasta

8 ounces dried pasta, cooked, drained, and kept warm
1 tablespoon extra virgin olive oil
2 cups fresh vegetables: broccoli, carrot, onion, zucchini, bell pepper, cut into bite-size pieces
1/4 teaspoon crushed red pepper (optional)
1 (14.5-ounce) can recipe-ready diced tomatoes, undrained
3/4 cup vegetable broth or wine
1/3 cup Italian tomato paste (half of 6-ounce can)
Freshly grated Parmesan cheese (optional)

1. Heat olive oil in large skillet over medium-high heat. Add vegetables and crushed red pepper; cook, stirring occasionally, for 3 to 4 minutes or until crisp-tender. Add tomatoes with juice, broth, and tomato paste. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes.
2. Serve over pasta; sprinkle with cheese.

Black Bean Lasagna

Who doesn't drool at the thought, sight, smell or taste of lasagna?:)

My Black Bean Lasagna:

• 2--16 oz cans black beans, rinsed, drained and slightly mashed (I do the dry bean method)
• 1 cup of salsa
• 2 cups of meatless spaghetti sauce
• 1 tsp garlic, minced
• 1 tsp ground cumin
• 15 oz container of ricotta
• 1/3 cup parmesan or romano cheese
• 1 egg white
• 1/4 cup milk
• 6 oven ready lasagna noodles (or use cheese ravioli)
• 1 cup monterey jack cheese, shredded
• 1 cup mozzarella cheese, shredded

preheat oven to 350 degrees.
Combine beans, salsa, sauce, garlic and cumin.
In another bowl, stir together ricotta, parmesan, egg white and milk.

Assemble lasagna in a 9x13 glass dish.
Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes. Broil for another minute at the end to make it look pretty:)






My mama's tangy, thick, yet sweet and savory Italian Sauce! (sorry, I don't have permission to publish this, but, I'm guessing she won't have me arrested:) It took her years to perfect the perfect blend of seasonings and flavors, and HOLY COW is this good!


Mama's Italian Red Sauce

• 4--3 oz cans of tomato paste
• 2--15 oz cans tomato sauce
• one small onion chopped
• season to taste:
• fresh basil
• roasted garlic
• 1/4 cup brown sugar
• cracked black pepper
• oregano or Italian seasoning
• pinch of salt
• 4 cups of water in slow cooker
  
• 5 cups of water on stovetop