Pepper Spaghetti Squash Pasta

I used real butter for this, you could use vegan butter to make it vegan. I reduced the pasta to 2 oz and added spaghetti squash so good! I like to roast spaghetti squash in advance and freeze for quick and easy meals.

  • 1/2 roasted spaghetti squash, shredded
  • 2 oz pasta
  • 3 – 4 tbsp butter or vegan butter
  • 3 tbsp olive oil
  • 2 – 4 tbsp fresh ground pepper
  • 1/2 c vegan or grated Parmesan
  • 1/4 c pasta water

Cook pasta according to package.

Add pepper to a large pan and toast over medium heat for 1 – 2 minutes. Add butter and oil and cook 2 minutes. Stir in spaghetti squash and cook till heated through, about 5 minutes. Add pasta and pasta water, stir to coat. Stir in cheese.

Divide amping bowls and top with a little more cheese.

Serves 4.

Pepper Spaghetti Squash

My favorite pasta dish sans the pasta. Be sure to use fresh pepper in this dish – it really makes a difference. If your Squash is large you can freeze 1/2 and use for a future meal.

Ingedients:
1 spaghetti squash
2 – 3 tbsp freshly ground black pepper
4 tbsp butter
2 tbsp olive oil
3/4 c parmigiano, grated
1/4 c pecerino, grated

Preheat oven to 350 and roast the squash for 45 minutes. Allow to cool. Cut in half, scoop out the seeds and use a fork to loosen the squash from the skin. 

In a 12 inch skillet, add the pepper and toast over medium heat, about 3 minutes, until fragrant. Add butter and oil, add squash and toss to coat and heat through. Stir in the cheese and serve.

Serves 4.

Pasta with Pepper and Cheese

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This pasta dish is amazing! First it takes no time at all to make, second it is made with ingredients that most folks have on hand, finally it tastes amazing!

Ingredients:
3 TBSP fresh ground pepper
2 TBSP butter
2 TBSP olive oil
3/4 c pecorino.
3/4 c parmigiano
8 oz pasta

Bring a large pot of salted water to a boil. Cook pasta according to package.

In a 12 inch skillet, toast the black pepper over medium meat for 3 – 5 minutes until it becomes fragrant. Add butter and oil and cook until melted. Reduce heat to low, add pasta and stir until combined, added pasta water 1/4 c at time if it is too dry. Stir in cheese and serve.

Serves 4.

Spaghetti with Pecorino and Pepper

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This is the ultimate in simple and delicious! Thank you Patricia Wells for sharing this dish in your latest cookbook – The French Kitchen.

Ingredients:
3 TBSP black pepper, coarsely ground
2 TBSP olive oil
2 TBSP butter
1 lb spaghetti
3/4 c pecorino, grated
3/4 c Parmesan, grated

Cook pasta according to package.

Place pepper in a 12 inch skillet over medium heat, cook 30 seconds. Add butter and oil remove from heat.

Return skillet to heat, add 4 TBSP pasta water, add the pasta, toss to coat. Add cheese and toss to coat, add more pasta water if needed.

Serves 4.

Gazpacho

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We are having an Indian summer out here on California this week and it is just top darn hot to cook today! So I whipped up one my favorite gazpacho recipes this morning. I like to top with some sliced almonds or nuts to add some crunch.

Ingredients:
2 lbs tomatoes, cores and cut in large chunks
2 Persian cucumbers, cut into chunks
1 onion cut into chunks
2 garlic cloves
2 Anaheim peppers or bell pepper
3 TBSP sherry vinegar
Salt
Pepper
Hot Sauce

In a blender or food processor blend/chop all the ingredients. Combine into a large bowl or pitcher and chill for 3 to 8 hours.

4 servings
1 WW PP per serving

Pasta with pancetta

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When it comes to food I have many weaknesses but nothing comes close to pasta. This dish is perfect for a night when your too tired to cook. The combo of a little heat and a lot of salt is heaven.

Ingredients:
8 oz dried pasta of your choice
4 oz pancetta, diced
1 c grated asiago
Red pepper flakes to taste
Black pepper to taste

Bring a large pot of heavily salted water to a boil, cook pasta as directed on package.

In a 12 in skillet cook the pancetta till crisp and add a pinch or two of red pepper flakes. When the pasta is done add to skillet, I use a slotted spoon. Add 1/4 c – 1/3 cup pasta water and stir in cheese, combining well. Cover for 1 minute over low heat until pasta water is absorbed. Finish with black pepper and serve.

Serves 2.