- 2 tbsp olive oil
- 1 lb langoustine (or shrimp)
- 4 large garlic cloves, minced
- 1 pint grape tomatoes halved (or quartered roma’s)
- 2 tbsp capers, drained
- 1⁄2 tsp red pepper flakes
- 1⁄2 c sherry, wine or chicken broth
- 1 tsp salt
- 1⁄2teaspoon pepper
- 2 tbsp butter
- 1 lb thin spaghetti (or angel hair)
- 1⁄2cup parsley chopped
- Bring a 6- to 8-quart pot of salted water to a boil.
- Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté langoustine tails, turning over once, until just cooked through, about 4 minutes, and transfer with a slotted spoon to a large bowl.
- Add garlic to oil remaining in skillet along with red pepper flakes, sherry, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, then stir in tomatoes, capers and langoustines. Saute for a minute or two. Remove skillet from heat.
- Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
This was adapted from an Eating Well recipe.
- 6 plum tomatoes
- 2 tbps olive oil, divided
- 4 oz pancetta, diced
- 1 onion, diced
- 2 serrano peppers, seeded and minced
- 1 c dry white wine
- 1 c prepared marinara sauce
- 8 oz sliced mushrooms
- Salt and pepper
- 1 lb pasta
- ¼ c chopped fresh parsley
- 15 leaves fresh basil, torn
- Grated or shredded Parmesan cheese
- Preheat oven to 450.
- Toss tomatoes with oil on a large rimmed baking sheet. Roast the tomatoes, shaking the pan halfway through, until blistered, 15 to 17 minutes. When cool enough to handle chop coarsely.
- Put a large pot of water on to boil.
- Cook pancetta in a large nonstick skillet over medium heat, stirring frequently, until crisp, about 8 minutes. Pour off all but 1 tablespoon of the fat. Add onion, mushrooms, and serranos to the pan, increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Add wine and cook until reduced by half, about 5 minutes. Add marinara sauce and the roasted tomatoes and bring to a boil. Adjust heat to maintain a simmer, cover and cook for 5 minutes. Season with salt and pepper. Remove from heat.
- While the sauce simmers, cook pasta according to package directions. Drain and return to the pot. Add the sauce, parsley and basil; toss to coat. Serve with Parmesan, if desired.
This comes from Ottolenghi’s Plenty. It is fairly quick and so yummy! A mandolin makes quick work of the slicing.
- 1/3 c sunflower or avocado oil
- 2 medium zucchini, cut 1/4 inch thick
- 1 1/2 tbsp red wine vinefar
- 2 c basil
- 1/4 c parley
- 1/3 c olive oil
- Salt and pepper
- 8 oz pasta
- Zest of 1 lemon
- 1 1/2 tbsp capers, deaines
- 4 oz buffalo mozzarella
Heat oil in a large skillet over medium high heat. Fry zuks over medium heat, don’t crown them, about 3 minutes per side or until lightly browned. Transfer to a bowl and drizzle with the vinegar. Set aside.
Combine 1 c basil, parsley and olive oil in a food processor or blender, blitz until smooth.
Cook pasta al dente; drain and toss with the zuks. Stir in the capers, zest, basil and torn mozzarella. Taste and season with salt and pepper. Chiffonade the 1 c basil and sprinkle on top.
I love cauliflower and cheese so I made a few changes to the Skinny Girl recipe and it was delish! The béchamel took a bit of work and was well worth it. It’s about 15 hands on and 40 min total time.
- 12 oz cauliflower florets
- 12 oz pasta
- 1 1/2 tbsp butter
- 1/4 c flour
- 2 c milk
- 1 c low sodium veggie broth
- 2 c grated lite cheese – I used TJs Mexi blend
- 1/4 c panko
- 2 tbsp Parmesan cheese
Preheat oven to 375. Spray a 9×13 pan.
Bring a pot of salted water to a boil. Cook cauliflower for 3 minutes, remove and drain. Add pasta to the water and cook according to package. Drain and set aside.
In a large skillet over medium low heat, melt the butter. Whisk in the flour and cook for 1 minute. Stir in the broth and Mik, whisking until flour/butter mixture dissolves. Increase heat to medium high, whisking until mixture comes to a boil. Continue to whisk for 7 – 8 minutes until smooth and thick.
Remove from heat and stir in cheese, until smooth. Add the pasta and cauliflower and stir to coat. Pour into prepared pan. Top with Parm and panko.
Bake for 18 minutes. Turn oven on the broil and cook until the panko is crispy.
Serves 8. 9 ww pp.
I love truffles! And Oregon truffles are quite affordable and available at the grocery store! This is a simple and delicious dish!
- 1/2 lb pasta
- 2 tbsp truffle butter (I use Trader Joe’s)
- 1/2 g parmigiano or hard Italian truffle cheese, finely grated
- Truffle salt
- 1 truffle, thinly sliced
Cook pasta according to package.
In a 12 inch skillet, melt butter. Add pasta and toss to coat. Stir in the cheese, sprinkle with truffle salt and stir.
Divide between bowls and shave truffle onto pasta.
Serves 2 – 4.
This is from Patricia Wells My French Kitchen. I have all her cookbooks and every single recipe I’ve made has been perfect! This one was originally with rabbit, which I could not find so I used chicken.
- 4 slices pancetta
- 4 chicken breasts
- Salt and pepper
- 2 tbsp olive oil
- 1 bottle dry white wine
- 1/2 c mustard
- 1 2/3 c half and half
- 1/2 c minced tarragon
- 8 oz tagliatelle pasta
Wrap pancetta around chicken and secure with a toothpick. Season with salt and pepper.
In a large skillet heat the oil over medium heat, brown the chicken on all sides for about 8 minutes. Remove and place on a platter.
Pour the wine into the skillet and bring to a boil for 3 minutes. Add mustard, half and half and tarragon. Cover and bring to a simmer for 5 minutes. Return chicken to the skillet and simmer 15 minutes.
Meanwhile cook the pasta according to package.
Remove chicken from sauce, remove toothpick and tent with foil.
Add pasta to the sauce, toss to coat and cover for 2 minutes.
Serve chicken with pasta.
This dish was inspired by Eating Well. Use fresh pasta for this recipe. I swapped out Italian Seasoning for herbs de Provence.
This is so good and it’s vegan and gluten free. It is a super quick meal and it’s filling. There will be extra sauce you can use for another quick meal.
- 1 c raw macadamia nuts, soaked for 8 hours
- 3/4 c water
- 3 tbsp lemon juice
- 1/4 c nutritional yeast
- 1/2 tsp salt
- 1 tsp smoked paprika
- 1/4 tsp mustard powder
- 1 clove garlic
Place all ingredients in a high speed blender and process till smooth. Add water 1 tbsp at a time if too thick.
Mac & Cheese:
- 1 package zita miracle Noodles, rinsed
- 2 tsp avocado oil
- 6 oz mushrooms, chopped
- 1/2 c cheese sauce
- 1 bag baby spinach
- Nutritional yeast
- Truffle oil to drizzle
In a medium pan heat oil and sauté the mushrooms until brown.
Add noodles, sauce and spinach, cook stirring until spinach has melted.
Serve with nutritional yeast sprinkled on top and truffle oil.
This dish was from Eating Well and it is amazing!!
This is more of combining than a recipe. I was quite surprised at the Wonder Noodles – they were quite tasty! The serving size is ridiculously small – who is going to eat 1 oz of noodles? I added TJs shelf stable roasted tomatoes, some leftover mushrooms, spinach and Daiya’s Alfredo sauce. Hey sometimes I need a night almost off!
- 7 oz pack of Wonder Noodles, rinsed
- 1 package Daiya Alfredo Sauce
- 1 7 oz bag spinach
- 4 oz sautéd mushrooms
- 1/2 container TJs toasted tomatoes
In a large skillet over low heat, heat the sauce, stir in the remaining ingredients stirring until heated through, about 5 minutes.