This was a delicious and creamy pasta dish, without the added fat and calories of cream.
8 oz. pasta (penne or linguine)
4 cups chopped Swiss chard leaves
1 c. diced Italian sausage
1/2 c. finely chopped shallot
2 T. butter
1 T. chopped fresh sage
2 T. flour
2 c. nonfat milk
1 c. grated Pecorino cheese
Red pepper flakes for garnish
Cook pasta according to directions.
While the pasta is cooking, heat some olive oil in a pan. Add the chard and cook until wilted. Set aside.
In the same pan, melt the butter and saute the shallot. Add the sausage and cook until the sausage is cooked. Add the sage and sprinkle the pan with the flour. Cook for about a minute, making sure the flour is all incorporated. Whisk in the milk and cook until it begins to thicken. Return the chard to the pan and mix well.
Add the cheese and cook some more until the cheese melts and the sauce is nice and thick.
When the pasta is done, add it to the pan with the sauce. If the sauce is a bit thick, thin with some of the pasta water. Mix it well and serve hot with more cheese on top.
This is a great filling for raviolis, cannelloni, etc. It’s nice and moist and very tasty.
1 lb. ground beef
1/2 onion, finely chopped
2 cloves garlic, minced
1 bag baby spinach
1/3 c. beshamel sauce
Grated parmesan cheese
Salt & Pepper to taste
Chop the spinach in a food processor and set aside.
Saute the onion and garlic in some olive oil until tender. Add the meat, spinach, egg, parmesan cheese, salt and pepper.
Cook until the meat is done. Add in the beschamel sauce and combine well.
This was great!
1 lb. linguine
1 lb. sliced cremini mushrooms
6 minced garlic cloves
1/2 c. Pecorino cheese, finely grated
2 T. chopped parsley
While the pasta is cooking, melt the butter and oil in a frying pan. Add the mushrooms, seasoning with salt and pepper. Saute until browned and tender. Add the garlic and sauté a bit longer.
When the pasta is done, add the cooked pasta to the mushrooms. Add 3/4 c. of the pasta water too and the cheese. Cook until the water has evaporated. Add the parsley and serve.
Sometimes just a plain sauce is all that’s need on spaghetti. This has a lot of weight watcher points – 17, but if it’s combined with some 0 point alternatives for lunch or dinner, it’s OK!
1 lb. dry spaghetti
3 T. butter
1 T. olive oil
1 lb. cremini mushrooms, cleaned and slice
6 cloves garlic
1/2 c. Pecorino cheese, grated
2 T. parsley, chopped
Cook the pasta. Reserve 3/4 c. of the pasta water.
Meanwhile, heat 1 T. butter and oil in a large pan. Add the mushrooms, season with salt and pepper, and sauté until browned and tender. Add the garlic and remaining butter and sauté for a little bit longer.
Add the cooked spaghetti to the mushroom pan, the reserved pasta water, and 1/2 c. cheese. Cook and toss until the water has evaporated. Add the parsley and toss again. Serve immediately and add more cheese if desired.
Yesterday was National Spaghetti Day – even though this wasn’t technically spaghetti, it was close enough – linguini! I made us of canned clams for this recipe and it was easy and good.
1 lb. dried linguini
3 cans canned clams
Red pepper flakes
1 tomato – seeded and chopped
Cook pasta until barely al dente.
Drain the clams and reserve the liquid.
In the meantime, sauté the garlic in some olive oil in a large pan. Don’t let it turn brown! Add the red pepper flakes and tomatoes. Cook for a few minutes. Add the parsley and the clams. Cook for a few more minutes.
Add the white wine and reduce a bit. Add the cooked pasta and the clam juice to the large pan with the clams. Cook on high until the juice has completely evaporated. Drizzle some olive oil on top and sprinkle with some chopped fresh basil.
This was delicious on its own, but it would also be great over some linguini!
3 large garlic cloves, minced
1 t. red pepper flakes
2 T. diced pancetta
2 T. capers, drained
1/4 c. chopped parsley
1 lb. shrimp, peeled and deveined
1/4 c olive oil
Preheat the oven to 450. Spray a baking dish with some olive oil spray. In a bowl, combine the olive oil, garlic, red pepper, pancetta, capers, and parsley. Add the shrimp and toss well.
Place the shrimp in the prepared baking dish. Season with salt and pepper and drizzle with a little olive oil. Bake, uncovered, for 10 minutes. Squeeze lemon juice over the shrimp before serving.
This is always a favorite at my house – and we call it “crunchy pasta”. We have lots of ways to make it, and this way with sausage was really good.
1/2 lb. sausage, casings removed
1 medium onion, chopped
1 c. marinara sauce
1/2 lb. penne or similar
Mozzarella cheese, shredded
Parmesan cheese, grated
Preheat the broiler.
Cook the pasta.
In the meantime, sauté the onions in some olive oil. Add the sausage and cook until it is cooked through. Break it up into small pieces. Add the marinara sauce and cook until well heated through. Set aside until the pasta is done.
Drain the pasta and add the sauce. Mix well.
Grease a casserole dish. Pour in the pasta and spread out evenly. Top with the cheeses.
Broil until the top turns brown and starts to get crunchy.