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.
This recipe brought me back to my childhood – this was one of my most favorite recipes. True comfort food!
4 chicken breasts, sliced very thin
1/4 c. capers, drained and patted dry
1/2 lb. asparagus, trimmed and cut into 2″ sections
1 large egg, beaten
1 c. fine breadcrumbs
1/2 c. finely grated Pecorino cheese
1/4 c. chicken broth
1 T. Dijon mustard
In a large fry pan, heat some olive oil. Place the capers and cook them until crisp (about 5 minutes). Remove the capers to a paper towel lined plate and set aside.
In the same pan, add some more olive oil. Add the asparagus and cook until tender crisp. Mix the chicken broth and mustard together and add to the asparagus. Cook until the liquid is almost all absorbed. Remove the asparagus and set aside. Clean the inside of the pan.
Place the beaten egg in a shallow dish. Mix up the breadcrumbs, cheese, garlic powder, salt and pepper in a bowl and put it on a piece of wax paper. Season the chicken breasts with salt and pepper. Take each breast and pass it in the egg. Then pat it into the breadcrumb mixture.
In the same frying pan, heat some oil. Add the coated chicken breasts and cook until golden on both sides and cooked inside.
Plate them and top them with the crispy capers and asparagus.
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.