Spinach, Basil & Feta Pesto with Brown Rice Pasta

Good morning!  

I have a really delicious meal for you today that incorporates lots of fresh veggies, a good-for-you pasta and protein-filled beans.  This meal was the brain child of my imagination, using the ingredients I had in my fridge/pantry as my inspiration. 

As a side note, brown rice pasta is made from ground brown rice and is great to use in a gluten-free diet.  It is rich in fiber, especially insoluble fiber, which helps rid wastes from the body because it stays intact in the digestion system.  I've been using it a ton in my meals, along with regular quinoa and quinoa pasta.  

The best part about this meal....it was healthy and delicious and my family didn't complain one bit!     

 
Spinach, Basil & Feta Pesto with Brown Rice Pasta

3 cups spinach
1 cup basil
1/3 cup crumbled feta
1/4 cup extra virgin olive oil
2 garlic cloves
Handful of raw almonds, chopped
Zest and juice of 1/2 lemon
1 - 15.5 ounce can cannellini beans, drained
Salt and pepper to taste
1 pound brown rice pasta
Shredded Parmesan cheese as a garnish, optional

** Note: Save about 2 cups of the pasta water to thin the pesto, if needed

1.  In a food processor, blend together spinach, basil, garlic, feta, almonds, lemon juice/zest and salt/pepper.  Slowly add oil until the mixture combines.  
2.  Boil water and prepare pasta according to the directions on the box. 
3. During the last 30 seconds of cooking, add the beans to the pasta water to heat.  Drain the pasta/beans like normal, reserving some pasta water.  
4.  Combine the pesto and pasta in a large bowl.  Add pasta water to thin if needed.  
5.  Top with shredded Parmesan and serve.

 

Healthy Pasta Primavera

Hello!  It's a chilly morning here in Pennsylvania, but I'm plugging through the week because I see summer break on the horizon.  Friday is my last day of school until August and I couldn't be happier.  

The other day I promised a recipe, so here is one that I cooked up the other night for my family.  I was hungry for a pasta/veggie dish and decided to make a healthy version of pasta primavera.  And for some protein, my husband grilled a few pieces of marinated chicken and filet mignon.

What makes this dish healthy?  To start, I used nonfat, plain Greek yogurt rather than heavy cream.  Plus the plethora of vegetables is always an essential part of a healthy meal.

Healthy Pasta Primavera      

Ingredients

1 cup nonfat plain Greek yogurt

¼ cup low-sodium vegetable stock/broth

2 tablespoons lemon juice

2 teaspoons cornstarch

1 pound whole wheat pasta

1 tablespoon olive oil

2 carrots, peeled and chopped

½ bunch asparagus, chopped

½ medium red onion, chopped

½ large pepper (any color), chopped

2 teaspoons lemon-herb blend seasoning

1 clove garlic, minced

1/3 cup Parmesan cheese, grated, plus more for garnish

salt to taste

Instructions

In a small bowl, whisk together the yogurt, stock, lemon juice and cornstarch; set aside.

Notice ...my glass of wine was peeking in the picture above....

In a large pot of boiling water, cook the pasta for 8 to 10 minutes, or until tender. Drain, but reserve about 1 cup of the pasta water.

Chop up all of the vegetables into bite-sized pieces.  

In a large non-stick frying pan over medium heat, warm the oil. Add the chopped vegetables; cook, stirring frequently, for about 10 minutes until veggies are crisp tender.  Add the garlic after about 6-7 minutes of cooking. 

Remove the frying pan from the heat. Stir in the pasta, yogurt mixture, herb blend, Parmesan cheese, and salt if desired; toss to mix well.  Add a few ladles of pasta water if needed.    

The final dish...

I highly recommend using a little bit of the reserved pasta water before serving to create more of a creamy consistency within the dish.

I have to say...my family didn't even notice that I switched out the cream with the yogurt.  This recipe received raving reviews and they were already asking for it again.  

Have a great Tuesday!

Tracy

Spaghetti, Feta & Veggies

Good morning!  

Here is another quick and easy meal that I pulled together using pasta, along with some veggies and feta cheese from the fridge.   


Spaghetti, Feta & Veggies
 
2 tablespoons extra virgin olive oil
1/2 pound spaghetti {I used whole wheat}
1/2 red onion, chopped
2 cloves garlic, minced
1/4 cup carrots, chopped
1 cup green beans {from Sunday's dinner}, cooked and sliced
1 cup cherry tomatoes, halved
1/4 teaspoon red pepper flakes
1/2 teaspoon dried basil
Splash of balsamic vinegar
Salt to taste

1. Boil salted water and cook pasta according to the directions.  Reserve 1 cup of the pasta water before draining.  

2.  In a medium frying pan, heat oil.  Saute onions, carrots, and a pinch of salt and cook for about 4 minutes, until tender. 

3.  Add garlic and saute another 2 minutes.  

4.  Add the tomatoes and another pinch of salt and cook for 2 minutes.  With a fork, gently smash the tomatoes to create a sauce.  

5.  Sprinkle in the red pepper flakes, dried basil and green beans.   Cook another minute and reduce to low to keep warm until ready. 

6.  Place pasta in a serving bowl and top it with the sauce.

7.  Mix in the feta, vinegar and a little bit of the reserved pasta water.  Toss.  Add more water if needed.  Serve warm. 

The result? A healthy, tasty concoction full of whole wheat pasta, fresh veggies and tangy cheese.  The splash of vinegar plus the sharpness from the feta gave this dish a delicious, zingy flavor.  


My theory?  I like to use what I have in the fridge to create unique meals.  The leftover green beans and the plethora of veggies that are always housed in my refrigerator, plus the half box of pasta in my cabinet all came together for a delightful dinner.  

Make it a great Tuesday!

Tracy

Chipotle Mac and Cheese.

Good morning!   

It’s Monday…the first day of the PSSA's at my school.  The PSSA's are Pennsylvania's high stakes assessments and they will take place for the next six days in my classroom.  My students will be taking this standardized test in the areas of math and reading.  It’s like the "Olympics" of the school year…everything we do is aimed at succeeding on the PSSA. 

On a lighter note, I made the Chipotle Mac and Cheese that was served at Vynecrest Vineyard on last week’s winery trip.  This recipe was created by Lisa Morton of the Hereford County Store.  It was so good, I thought I would try it out and share it with you.  

Here's the recipe:

1 (7 ounce) can chipotle chiles in Adobo sauce (very spicy!)

1 tablespoon butter

½ cup onion, chopped

½ cup green pepper, chopped

1 clove garlic, minced

2 tablespoons flour

1 (14.5 ounce) can diced tomatoes with green chiles (undrained)

6 cups hot, cooked macaroni

2 cups shredded cheddar cheese

1 cup low-fat cottage cheese

¼ parmesan cheese, grated

1 cup milk (I used skim)

1 large egg, beaten

½ cup Panko breadcrumbs

Preheat oven to 350 degrees.

In a large pot, melt butter.  Take two of the chiles from the can and chop them finely.  Note: These chilies make the recipe spicy.  For less heat, reduce the amount of chiles or eliminate them all together.  

Add chopped chiles, onions, peppers, and garlic.  Saute until tender, about 4 minutes.  

Sprinkle in flour and stir constantly for about a minute or two. 

 

Add can of tomatoes and cook until thickened, about 3 minutes.  

Add pasta, cheese, cottage cheese, milk, parmesan cheese and egg.  Stir to combine.  

Spoon mixture into a 9 x 13 pan sprayed with cooking spray.  Top with Panko breadcrumbs. 

Bake approximately 30 minutes, or until heated and bubbly.

To accompany this dish, we had marinated grilled chicken and a salad.

I used fresh Mache salad, or Lamb’s Lettuce.  These delicate leaves were amazing.  I topped them with dried cranberries, toasted walnuts, shards of extra sharp cheddar cheese, a drizzle of gourmet extra virgin olive oil, kosher salt/pepper, and a splash of lemon juice.  Delicious!

Fred and I enjoyed a glass of Pinnacle Ridge's Traminette wine with the dinner.  A perfect pairing!

The best thing?  There is some left for today’s lunch!! 

Make it a great Monday!

Enjoy!

Tracy

Easy Pasta Pull-Together.

Good morning!  TGIF!

Want a quick and easy meal that is equally tasty and satisfying?  When I am at a loss for what to make for dinner, I sometimes resort to this meal. 

All it takes are a few ingredients:

Whole wheat pasta

Tomato

Fresh basil

Fresh mozzarella

Extra virgin olive oil

Garlic

And a ladle of pasta water,

Done.

First, boil and salt the water for the pasta.  Cook the pasta according to the al dente directions on the box, plus add a clove of minced garlic right into the water for flavor. 
 

While the pasta is cooking, chop up the tomato, fresh basil leaves, and fresh mozzarella. 

Before draining the pasta, reserve a ladle or two of pasta water. 

Place the pasta in a large bowl and add the chopped ingredients.  Season with salt and pepper and a tad of olive oil.  Use a little of the pasta water if needed.  Top with parmesan cheese and tada…a delicious meal!  

Serve with a side salad and you are good to go!

As you can see, this technically wasn’t a detailed recipe, but it was a guideline for a meal.  You can adapt the proportions according to the number of people that are eating at your dinner table that night.  

Enjoy! 

Tracy