caesar salad spaghetti

source: rachael ray | look + cook


everyone loves caesar salad! but i'm not a big salad person. when i was in high school, i ate salad for lunch & dinner nearly everyday for two years. needless to say, i got sick of it. but salad is such a healthy meal with vitamins, fiber, & low fat. so, i liked this recipe because i could enjoy some leafy greens in a unique way! combined with whole wheat pasta, there's a good punch of protein, too.

1 pound whole wheat spaghetti
2 tablespoons olive oil
5 fillets anchovies, drained {optional}
4 cloves garlic, finely chopped
2 teaspoons worcestershire sauce
2 medium heads escarole, washed & dried
salt & pepper
freshly grated nutmeg
1 lemon
2 large egg yolks
1 cup grated parmesan or pecorino romano cheese


1. bring a large pot of water to boil. add salt & pasta, cooking until al dente. {reserve 1 cup of the starchy cooking water before draining.}

2. heat olive oil in a large skillet over medium heat. add the anchovies & cook until they've melted in the oil. reduce heat & add garlic, cooking for 1 minute. add worcestershire sauce.

3. tear escarole into bite size pieces, & add a few handfuls at a time to the skillet. stir the wilting greens to coat in the oil.

4. season the greens with salt & pepper & nutmeg. squeeze the juice of the lemon over the greens. turn off the heat.

5. in a large bowl, add the reserved cooking water. add the egg yolks & beat until tempered. add the pasta & greens & half of the cheese. toss to coat thoroughly.

serve with the remaining cheese on top.

6 servings | 11 points+ each

baba ghanoush - hummus pasta

source: rachael ray | big orange book


we just picked a beautiful eggplant from the garden, & i wanted to make something special with it. this recipe combines so many of my favorite things!

1 pound whole wheat penne pasta
2 tablespoons olive oil
4 cloves garlic
1 teaspoon crushed red pepper flakes
1 can chickpeas {15 oz.}
1 medium eggplant, peeled & chopped
2 teaspoons cumin
2 teaspoons coriander
salt & pepper
1 cup vegetable stock
2 tablespoons tahini {sesame paste}
1 lemon, juiced
1/2 cup fresh parsley, chopped
4 scallions, thinly sliced 
2 tablespoons pine nuts


1. bring a large pot of water to boil & cook pasta to al dente.  {save one ladleful of starchy pasta water before you drain it!}

2. heat olive oil in deep skillet over medium heat. add garlic & red pepper flakes, & cook for 1-2 minutes.

3. add chickpeas & eggplant, & coat with olive oil. season with cumin, coriander, salt, & pepper.

4. add the stock, & cover & cook for 10 minutes until eggplant is tender.

5. stir in tahini & lemon juice. transfer to food processor, & process until almost smooth.

6. transfer sauce to a large bowl. add pasta water & then the pasta. toss together, & top with parsley, scallions, & pine nuts.

6 servings | 12 points+ each

sweet potato spaghetti

source: danae original {i think}

i was looking through my recipe basket looking for ideas, & i found a list of recipes i had written down to try.  all of them had a notation of the source except the one called "spaghetti with sweet potatoes & ricotta."  i know i've made it once before, but i have no clue what it was like or where i found the recipe or inspiration.  i have some ricotta in the fridge leftover that i wanted to use up, so i figured i would recreate this recipe.  it turned out delish!

{pictured with ricotta on top, before incorporated}

1/2 pound whole wheat spaghetti
8 slices bacon
olive oil
2 medium sweet potatoes, peeled & diced
salt & pepper
1-2 teaspoons dried sage {fresh would be amazing if you have it on hand}
dash garlic powder
freshly grated nutmeg
1 tablespoons butter
1 cup ricotta {i use fat-free in this case}
1/4 cup toasted pine nuts {optional}
shredded parmesan or manchego {optional}

1. cook spaghetti according to package directions, making sure to salt the water when you add the noodles.

2. in a skillet over medium-high heat, cook the bacon to desired crispiness.  remove bacon, crumble, & set aside.

3. wipe out most of the bacon grease, leaving ~1 teaspoon in the skillet.  add 1 teaspoon olive oil & the diced sweet potatoes.  season with salt & pepper, sage, garlic powder, & freshly grated nutmeg.  cook for ~10 minutes until tender.

4. after the spaghetti is drained, put it in a bowl & add 2 tablespoons butter, salt, & garlic powder.  {i rarely use garlic powder, preferring fresh garlic, but there are times where it makes life easier!}

5. once the sweet potatoes are cooked through, mix together the noodles, crumbled bacon, sweet potatoes, & ricotta until the ricotta is evenly distributed.

serve with pine nuts & shredded cheese sprinkled over top.  if you use fresh sage, reserve some for a garnish!

4 servings | 14 points+ each

gnocchi florentine

source: unknown

this is a super easy & quick meal to whip up when you don't have much time!

1 package gnocchi
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon italian seasoning
1/2 pound ground beef
1 1/2 cup marinara sauce
1 {10 ounce} package frozen chopped spinach, thawed & squeezed dry
salt & pepper
parmesan

1. cook the gnocchi according to package directions.

2. in a large skillet over medium-high heat, saute the olive oil, onion, garlic, & seasoning for 3 minutes.

3. add the beef & brown it.

4. stir in marinara sauce & spinach.  bring to a boil, then reduce heat & simmer 2-3 minutes.  salt & pepper to taste.

5. add the cooked & drained gnocchi, & cook until it has absorbed some of the sauce, for 2-3 minutes.

serve sprinkled with parmesan.

minestrone

source: rachael ray | look+cook

i've always wanted to try making this soup!  it gets pretty chilly here in the winter, so i find myself craving soup more regularly.  this should hit the spot!

2 tablespoons olive oil
1/4 pound pancetta, cut into 1/4" dice
2 carrots, peeled & chopped
3 celery stalks, chopped
2 bay leaves {fresh or dried}
3-4 garlic cloves, finely chopped
1 large red onion, chopped
salt & pepper
1 ounce dried porcini mushrooms, chopped
1/2 cup soft sun-dried tomatoes, chopped
1 quart chicken or vegetable stock
1 small bunch kale, destemmed & chopped
1 cup whole wheat ditalini {or other short cut pasta}
1 can chickpeas
grated parmesan


1. in a heavy soup pot over medium-high heat, add olive oil & pancetta.  cook until crispy, 3-4 minutes.

2. add the carrots, celery, bay leaves, garlic, & onions.  season with salt & pepper.  cook until tender, 7-8 minutes.

3. add mushrooms, sun-dried tomatoes, stock, & 2 cups water, & bring to a boil.

4. ad the kale, pasta, & chickpeas.  cook until the pasta is al dente.

serve in bowls with grated parmesan on top.

spanakopita orzo

source: rachael ray | look+cook

i love all things greek, so this has become a favorite part of my repertoire!

[with greek shish kabobs over top]

1/2 pound orzo pasta
2 tablespoons olive oil
1 small onion, finely chopped
3-4 garlic cloves, finely chopped
1/2 cup vegetable stock
3 cups spinach
1 cup crumbled feta cheese
salt & pepper


1. bring a large pot of water to a boil over high heat, & cook the pasta al dente according to the package directions.

2. in a large skillet over medium-high heat, add the olive oil, onion, & garlic.  saute until tender, about 5 minutes.

3. add vegetable stock & 2 cups spinach to a food processor, & pulse until smooth.

4. add the puree to the onions & garlic, & heat through.

5. remove the pan from the heat, & stir in the orzo, the remaining whole leaves of spinach, & the feta.  season with salt & pepper.

serve with the greek shish kabobs!

pumpkin gnocchi with pepita pesto cream sauce

source: danae original

i stumbled across pumpkin gnocchi at world market a couple weeks ago & knew i had to try it! i thought what better to make with it than something with pumpkin seeds?! [pepitas = shelled pumpkin seeds] so we made this recipe up tonight & loved it.

{pictured with italian bread & roasted veggies}

2 packages pumpkin gnocchi {regular is fine, too}
1 kielbasa link, sliced into thin half moons
olive oil
1 tablespoon butter
2 tablespoons flour
1 cup chicken stock
1/2 to 1 cup half 'n' half 
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
freshly grated nutmeg
1/2 cup basil
1/2 to 1 cup roasted & salted pepitas
zest of 1 lemon


1. boil water. salt it. add gnocchi, & cook according to package directions.

2. saute kielbasa in a skillet with a drizzle of olive oil until crispy on the edges.

3. using the same skillet & kielbasa drippings, add butter & melt. add flour, & whisk to create a roux.

4. add chicken stock & half 'n' half slowly until reach desired consistency.

5. add cheeses & grated nutmeg.

6. grind basil, pepitas, lemon zest, & olive oil in a food processor until reach desired consistency & flavor.

7. toss gnocchi, kielbasa, & cream sauce together. top each serving with a generous dollop of pepita pesto.