Summer Vegetable Ratatouille with Feta

I've written about this type of dish before but it's just too good to not include this version of it on my blog. And besides, it's been awhile since we've had an abundance of summer produce available so it's time to start thinking about these great vegetables dishes again. The farmers' market is full of different types of squash: zucchini, yellow squash, Lebanese, patty pan and eggplant (not really a squash, but you get my point). Not to mention bright red tomatoes waiting to burst they're so juicy. So with these incredibly fresh ingredients at the ready, there are tons of delicious dishes just begging to be made. One of my favorites is a ratatouille type dish, served over gluten free pasta (or regular if you can eat it of course), topped with cheese. For this version, I went with feta, a change up over the usual Parmesan or other similar cheese but equally delicious. I chose feta because that is what Chapel Hill Creamery had at the time I went to the market. But I think it was just a cosmic push to include this wonderfully salty, briny cheese into my dish to add a whole new level of flavor that just wouldn't have come from anywhere else. Although the vegetables are incredible on their own, sauteed in a bit of olive oil with garlic, salt and pepper, I added a few things to create something new and add to the overall yumminess of the dish. The red wine vinegar adds a brightness to the dish while the sugar brings out the sweetness in the tomatoes. Finished off with some fresh basil and a bit more feta cheese and you've got yourself quite a meal.

Summer Vegetable Ratatouille with Feta

• 1-2 tbsp olive oil
• 3 cloves garlic, smashed and peeled
• 2 zucchini, chopped into small cubes
• 1 yellow squash, chopped
• 1 large eggplant, peeled and cubed
• 4-5 plum tomatoes, chopped
• 2 tbsp tomato paste
• 2 tbsp red wine vinegar
• 1 tsp dried thyme, or 2-3 tsp fresh
• 1 tsp sugar
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• 3 oz feta cheese, crumbled, plus more for garnish
• 2 tbsp fresh basil, chopped

Heat oil in a large skillet, preferably with straight sides, over medium heat.
Add garlic cloves, zucchini and yellow squash, season with a pinch of salt and pepper; saute for a few minutes.
Add eggplant and tomato, stirring to combine. Cook until vegetables begin to soften, about 5-8 minutes.
Stir in tomato paste, red wine vinegar, thyme and sugar. Season with a bit more salt and pepper.
Simmer sauce for about 8-10 minutes until all of the flavors are well combined and the vegetables are tender.
Remove from heat and stir in crumbled feta and fresh basil. Check seasoning and add more salt or pepper if needed.
Serve sauce over cooked pasta or rice and garnish with a bit more feta cheese.

For a printable recipe click here

Asparagus and Herb Pesto Pasta

Some days, in the middle of winter, when I feel like there is no end in sight, I crave the fresh, light tastes of summer. Sure by the end of August or September, I start to get tired of zucchini, yellow squash, and asparagus every night of the week. I look forward to the earthy, heartier root vegetables available in fall and winter. And don't get me wrong, I still love those vegetables and all of the comfort they bring during the cold winter months. But there are times in the winter when I want a taste of something green and fresh. Something that reminds me of the warm spring and summer months.

This simple pasta dish is full of bright, fresh tastes and colors. The sweetness of the peas and the slight crunch of the asparagus goes perfectly with the fresh herbs in the creamy pesto and the salty feta cheese. Everything cooks in one large pot of boiling water and the pesto whips up in no time in a food processor or blender. I will definitely be making this again when asparagus really is in season come early summertime. But for now, I will take a little help from the grocery store to invoke those flavors of warm weather and long days.

Side note: I realize when I write, I sound like I must live in Alaska or the frozen tundra, but no, I just live in NC where our winters are quite mild. However, I strongly detest cold weather and therefore blow any amount of coldness way out of proportion. Just wanted you to know that I am aware of this personal trait. :)

Asparagus and Herb Pesto Pasta (2 dinner servings, or 4 side dish servings)

• 1 bunch asparagus, ends trimmed, cut into 2 inch pieces
• 1 cup green peas (frozen is fine)
• 8 oz pasta
• 1 bunch fresh basil, about 1.5-2 cups loosely packed
• 1 bunch fresh mint, about 1 cup
• 3/4 cup feta cheese
• 1/3 cup olive oil
• Salt and pepper

Bring a large pot of water to a boil. Season with about 1 tbsp salt.
Boil asparagus for 4-6 minutes, until crisp tender. After 2 minutes, add peas. Remove vegetables with a slotted spoon and put into a large bowl.
Return water to a boil and add pasta. Cook until al dente, according to package directions. Drain pasta, reserving 1 cup of pasta water. Add pasta to vegetables.
While pasta is cooking, Combine basil, mint and feta in a food processor or blender. Pulse to combine.
Stream in about 1/3 cup olive oil to make a thick paste. Season with a pinch of salt and pepper. Feta is quite salty on its own, so only a little is needed.
Toss pasta and vegetables in pesto sauce, using a splash of pasta water if too thick. Check seasoning.
Garnish with remaining feta cheese.

For a printable recipe click here
Adapted from Epicurious.com

White Bean, Arugula and Olive Pasta

Monday was the last (I hope!) day of my full blown cold. It has now subsided to a mild case of the sniffles and will hopefully go away altogether soon. I sort of knew on Monday that I either needed to really take it easy and get better or I risked staying sick for much longer. So instead of my usual first day of the week business, I stayed home and did nothing. I didn't leave my apartment once - no errands, no gym, nothing. I absolutely needed this day to rest and recover as now I'm feeling much better. But despite my desire and need to stay on the couch all day, dinner time came around and we still needed to eat. Gavin was nice enough to offer to get take out but I really wasn't in the mood for a huge dinner of Thai food. So I decided to search through my fridge and pantry to see what I could come up with.

The resulting pasta dish used up what I had in the kitchen and actually tasted really good. Although this might not be a typical pasta dish, it combines ingredients that work great together in other dishes and uses flavors that compliment each other well. The dish was sweet, salty and peppery all at the same time. The olives mellow out when cooked and add a saltiness without overwhelming the dish. And the balsamic vinegar lends a sweetness that acts as a great counterpoint. If you don't like olives, as I know a lot of people who don't, you could easily leave them out and just go with the white beans and arugula. The beans add a hearty dose of fiber and protein while the wilted arugula gives a great peppery taste and acts as a salad all in the same dish. The only thing that really needs any cooking time is the shallot so the whole sauce is done in less time than it takes for a pot of water to boil and cook the pasta. Pasta dishes are a great way to use up leftovers so anytime you're looking for a quick meal, think about ingredients that go together in other dishes - like salads or dips - and mix them together with any type of pasta. Top with some Parmesan cheese and you're good to go, even if you couldn't make it off the couch to get to the grocery store.

White Bean, Arugula and Olive Pasta (serves 2)

• 8 oz pasta, any variety
• 1 tbsp olive oil
• 1 large shallot or small onion, thinly sliced
• 1 clove garlic, minced
• 2 tbsp balsamic vinegar, divided
• 7-8 assorted olives, pitted and chopped
• 1 15 oz can white beans, rinsed and drained
• Pinch crushed red pepper flakes, optional
• 3-4 cups loosely packed arugula
• Salt and pepper
• 1/4 cup Parmesan cheese, plus more for garnish

Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and reserve 1 cup of cooking water.
Meanwhile, heat olive oil in a large pan over medium heat.
Saute onions, seasoned with a pinch of salt and pepper, until tender, about 5-8 minutes.
Add minced garlic and 1 tbsp balsamic vinegar. Cook for another minute or two.
Stir in olives, white beans and red pepper flakes; cook till warmed through.
Turn heat off and stir in arugula, remaining tablespoon vinegar and 1/4 cup pasta cooking liquid, to wilt arugula.
In a large bowl, toss cooked pasta with sauce. Season with salt and pepper, if needed, and 1/4 cup Parmesan cheese. Add a bit more cooking liquid if too dry.
Serve pasta garnished with more Parmesan if desired.

For a printable recipe click here

Chicken, Tomato and Ricotta Pasta Sauce

In general, I try to plan my meals. Even if this ends up happening at the store, I like to have an idea of what I'm going to make, and what will go together, ahead of time. This way I don't end up starting a meal only to realize I'm missing the main ingredient, or some crucial component. You don't want to start making macaroni and cheese and realize you have no macaroni, or something along those lines. I also try to buy just enough of perishable items as I'll need for a certain meal so that I don't end up throwing things out because they sat in my refrigerator too long. However, you cannot always buy things in the exact quantity you want. Fruits and vegetables generally come in manageable amounts that can be made smaller or larger, based on your needs. Dairy, on the other hand, comes prepackaged and must be purchased as a whole. I don't think there are any grocery stores that let you take just one cup of buttermilk or two tablespoons of sour cream. Wouldn't that be nice? So when I buy a package of something and don't use all of it, I hate to throw the rest out. But when it is an item that I don't use frequently, I have to get creative.

One night this week, I found myself with a head of broccoli and a package of chicken breasts. I knew that I could use both of these things easily when I bought them so I hadn't really planned what I wanted to do with them. I could always chop them both up and make a stirfry over rice. But I've done that. As I was looking through my refrigerator for inspiration, I realized that I had half a container of part-skim ricotta left over from my pizza making last week. Rather than let it sit in the back of my refrigerator till it was past the point of healthy use, I decided to figure out a way to incorporate into my dinner. What goes better with ricotta cheese than tomatoes, I thought. I didn't want to make an entire lasagna, of course, but I figured I could make a simple pasta sauce with flavors reminiscent of lasagna. Toss the chicken in and boil up some pasta, and I'd have myself a meal. The rest of the ingredients were all things I had on hand so it didn't take long to make this simple dinner. A whole lot easier than making a lasagna from scratch, this sauce could easily be made with ground meat or spinach, depending on what type of lasagna you like. Cutting the chicken into small pieces makes it cook a lot faster so the whole meal is done in the time it takes to boil the water and cook the pasta.

Chicken, Tomato and Ricotta Pasta Sauce (serves 4)

• 1 tbsp olive oil
• 1 shallot, diced
• 1 clove garlic, minced
• 1 pound chicken breast, cut into 1 inch cubes
• 4-5 sprigs fresh thyme
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Pinch crushed red pepper flakes
• 2 x 15 oz cans diced tomatoes
• Salt and pepper
• 1 cup part-skim ricotta
• 8-12 oz penne pasta
• Parmesan cheese, for garnish (optional) 

Bring a large pot of salted water to a boil.
Heat olive oil in a large pan over medium heat.
Saute shallot for a few minutes to soften. Add garlic and cook for another minute.
Add chicken and season with a pinch of salt and pepper.
Cook until chicken is almost cooked through (it will continue cooking in the sauce).
Add thyme, oregano, basil, red pepper flakes and both cans of tomatoes. Stir to combine.
Simmer until sauce thickens, about 10-12 minutes. Remove thyme stems.
Turn heat off and stir in ricotta cheese. Season with salt and pepper if needed.
Cook pasta according to package directions, drain and toss with hot sauce.
Garnish with Parmesan cheese, if desired.

For a printable recipe click here


Chicken, Tomato and Ricotta Pasta Sauce

Pasta with Fresh Corn Pesto

Pesto is generally a pureed mixture of basil, Parmesan, pine nuts and olive oil. It's a delicious sauce that can be spread on sandwiches, used as pizza sauce, or tossed with pasta. Another great thing about pesto is that the method can be adopted to use a number of different ingredients, each making a unique pesto sauce that can be used with all sorts of dishes. I have had pesto made with mint, with asparagus, and even with red bell peppers. This dish, however, was the the first time I had tried, or even heard of, pesto made with fresh corn. I love corn on the cob during the summer when it's in season. Nothing can compare with the sweetness of good corn and it's sadly only available for a few short months. Although I could just eat it all the time on the grill, I loved looking through the section in a recent Bon Appetit Magazine dedicated to recipes featuring fresh corn. This corn pesto looked the most interesting and was definitely a unique way to use the fresh ingredient. The pesto was so thick and creamy that the pasta tasted almost like an Alfredo dish but without the fat of a lot of cream. It was amazing how rich a dish made almost entirely of vegetables could taste. I served this pasta as a main dish with just a simple side salad or it would be great as a side dish with grilled chicken or steak. August is peak season for fresh corn, so get some while it's still at its best.

Pasta with Fresh Corn Pesto

• 4 cups fresh corn kernels (from about 4 large ears of corn; see tip below for technique)
• 1 garlic clove, minced
• 1/2 cup grated Parmesan cheese, plus some for garnish
• 1/3 cup pine nuts, toasted
• 1/3 cup extra virgin olive oil, plus 1 tbsp
• Salt and pepper
• 8 oz thick cut pasta, such as fettuccine
• 3/4 cup fresh basil, coarsely chopped

Heat 1 tbsp olive oil in a large skillet over medium heat.
Add corn, garlic, about 1 tsp salt and 1/2 tsp black pepper.
Saute until corn is tender but not brown, 3-4 minutes.
Reserve about 1 1/2 cup of corn mixture in a small bowl.
Place the remaining corn mixture into a food processor.
Add Parmesan and pine nuts and puree to combine.
With machine running, add in olive oil and blend until pesto is almost smooth. Set aside.
Cook pasta in a large pot of salted, boiling water until just tender.
Reserve about 1 1/2 cups of the pasta water and drain pasta.
Return pasta to the pot and combine with corn pesto, reserved corn kernels and 1/2 cup basil leaves.
Toss over medium heat, adding pasta water by 1/4 cupfuls to thin out the pesto.
Cook until warmed through and of the desired consistency.
Season to taste with salt and pepper.
Serve pasta garnished with fresh basil and a sprinkle of Parmesan cheese.

Technique Tip: To remove the kernels from an ear of corn, place a small bowl upside down in a larger bowl. Peel the corn, removing all of the strings. Cut the ear in half to make it easier to work with. Place one flat end of the corn on top of the small bowl. Run your knife from top to bottom of the ear, allowing the kernels to collect in the larger bowl; repeat on all sides with each ear of corn.

For a printable recipe click here.

Ricotta Gnocchi with Spinach and Mushroom Tomato Sauce

Gnocchi are delicious little "lumps" of dough, usually made from a mixture of flour and potatoes and served with any type of sauce.  Different varieties of gnocchi have been made in Italy for centuries. Gnocchi can be found frozen or vacuum sealed at most grocery stores but they are also incredibly easy to make at home and infinitely better that way. Because they are free-formed dumplings, they are much easier to make than homemade pasta since there's no rolling to be done. And looks are not as important as taste (as can be seen by my less-than-perfect looking gnocchi). This particular version of gnocchi is made with ricotta cheese as the base, making them incredibly creamy and delicious. When topped with tomato sauce, this dish is reminiscent of lasagna but lacks the many steps involved in making a traditional lasagna. The sauce is a delicious combination of fresh mushrooms, spinach and tomatoes but any sauce would be great over these gnocchi. The tomatoes pair really well with the ricotta but a pesto or butter sauce would also work. I came across this gnocchi recipe while browsing headlines on Foodblogs.com from the blog Houseboat Eats. The sauce I came up with on my own and could easily be modified based on what you have on hand. I would have much preferred to use fresh basil and thyme, but unfortunately I only had dried. If you have fresh, leave out the dried and add about 1 tablespoon of basil and a couple of sprigs of fresh thyme toward the end of the cooking process.

Ricotta Gnocchi

• 1 15 oz container part-skim ricotta cheese
• 1 egg yolk
• 1/2 cup All-Purpose flour
• 3 tablespoon Parmesan cheese
• Salt and pepper

In a large bowl, combine the ricotta cheese and egg yolk. Stir to incorporate yolk and remove any lumps from the ricotta.
Fold in the flour and Parmesan cheese. Mix until just combined. Avoid overmixing to keep the dough light. If the dough is too sticky, add a bit more flour.
Season with salt and pepper.
Roll the dough into logs about 1 inch thick. Cut the logs into 1.5 inch dumplings.
Place the dumplings on a floured baking sheet and refrigerate for one hour.
Bring a large pot of water to a boil and cook half of the gnocchi for about 2 minutes. They will begin to float when done. Remove with a slotted spoon and cook the remaining batch.

Spinach and Mushroom Tomato Sauce

• 5 oz (1 large bag) baby spinach, washed
• 1 tbsp olive oil
• 1 small shallot, diced
• 3 garlic cloves, crushed and peeled
• 6 oz (or so) sliced mushrooms, any variety
• 1 15 oz can petite diced tomatoes
• 1 8 oz can tomato sauce
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• Salt and pepper
• Parmesan cheese

Bring a large pot of water to a boil. Cook half of the spinach by fully submerging it in the water for about 30 seconds. Remove with a slotted spoon and put into a colander. Repeat with the remaining spinach. Let the spinach drain, pushing out as much water as possible, while making the sauce.
Heat oil in a large pan over medium heat.
Add shallots and garlic and cook until fragrant, 2-3 minutes.
Add mushrooms and cook until browned, 8-10 minutes.
Season with a pinch of salt to release any remaining moisture in the mushrooms.
Add both cans of tomatoes. Season with basil, oregano, thyme, salt and pepper.
Simmer for about 10-15 minutes, until sauce begins to thicken.
Stir in the drained spinach and adjust seasonings.
Spoon sauce over cooked gnocchi and sprinkle with Parmesan cheese.

For a printable recipe click here

A Farmers' Market Feast

I am absolutely thrilled that the weather is heating up and we are heading in to summer. The long days, weekends on the lake, and lots of grilling are just some of the many benefits of the summer months. Another huge plus is the abundance of produce available at the farmers' market. This past week the stands were overflowing with summer squash: zucchini, yellow squash, and pattypan squash in a variety of colors. I started my shopping trip with a big bag of these delicious squash and moved on to buy some hot Italian bison sausage and some beautiful shiitake mushrooms. Because we were heading to the lake on Sunday and staying over till late Monday, I wanted to cook all of my great finds that night. I knew the meatiness of the mushrooms would pair great with the spicy sweetness of the bison sausages, so I made a simple meat sauce to serve over pasta. The mushrooms were definitely the star of the dish so if you can find some fresh shiitakes, definitely go for it. If not, portobello mushrooms would also work really well. In addition, if you are not a huge fan of spicy food, zesty or sweet Italian sausage would be a great substitute. For the squash, I wanted to simply bring out their natural flavors and enjoy the unmatched taste of vegetables that are extremely fresh. The meal was delicious served together but either dish could be made separately, depending on what you have available. And if you get the chance, visit your local farmers' market to take advantage of the great variety and quality of produce available this time of year.

Sausage and Mushroom Pasta

• 1 tablespoon olive oil, divided
• 6-8 oz shiitake mushrooms
• 1/4 cup onion, small dice
• 1 clove garlic, minced
• 1 pound hot Italian bison sausage (pork, beef or turkey will also work)
• 1/2 cup dry white wine
• 1 15 oz can stewed tomatoes, roughly chopped
• Salt and pepper
• 1/2 pound pasta, cooked al dente
• 1/4 cup Parmesan cheese, grated

Heat 1/2 tablespoon in a large pan.
Slice mushrooms about 1/4 inch thick and saute till browned.
Remove mushrooms and set aside.
If the pan is dry, add the other 1/2 tbsp of olive oil.
Saute onions for a couple of minutes to soften.
Add garlic and cook another minute.
Remove sausages from casings and add to pan.
Break the sausages up and brown, stirring often.
When the sausages are almost completely browned, deglaze the pan with the white wine.
Stir in the stewed tomatoes, season with salt and pepper, and let simmer for 8-10 minutes to let the flavors combine.
Return the mushrooms to the pan for the last couple of minutes to reheat.
Spoon the sauce over the cooked pasta and sprinkle with Parmesan cheese.

For a printable recipe click here

Sauteed Summer Squash

• 1 tbsp olive oil
• 4-5 cloves of garlic
• 1 pound (or more) summer squash, any variety
• Salt and pepper

Heat the olive oil in a large saute pan.
Smash and peel the garlic, leaving it whole.
Add the garlic to the hot oil and cook till fragrant, 3-4 minutes.
Slice the squash into 1/2 - 3/4 inch pieces.
Add to the pan and saute until tender, 10-12 minutes.
Season with salt and pepper.

For a printable recipe click here

Spicy Mussels Marinara

I love mussels and often order them when I'm out to eat. My favorites right now are those at Pop's Restaurant in Durham. They are nice and spicy with great flavors of garlic and tomatoes. Although I've had mussels at a number of different restaurants, I've never made them at home. For one reason, they aren't always available at the fish counter. And the other is that I just don't think to do so. But when Harris Teeter had mussels on special, I couldn't pass on the opportunity to try them at home. They are super easy to make and this simple sauce was delicious over pasta. Mussels are great because they tell you when they are done by opening up. Those that don't open aren't good anyway, and should be discarded. So next time your fish counter is selling mussels, definitely pick some up. The other ingredients are all things you can keep on hand. Be careful when adding salt to the sauce as the mussels add a lot of salt themselves.

Spicy Mussels Marinara

• 1 tbsp olive oil
  
• 1 shallot, diced small
• 1 garlic clove, minced
• 1/4 -1/2 tsp crushed red pepper flakes
• 1 15 oz can diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
  
• 1/2 cup dry white wine
• 1 bag mussels
• salt and pepper
  
• 1/2 pound pasta (I used whole wheat linguini)

Heat olive oil in a large pot with a lid.
Saute the shallot and garlic together for a few minutes.
Stir in the red pepper flakes and cook for about 30 seconds.
Add the diced tomatoes, oregano, basil and white wine.
Simmer for a few minutes to combine flavors.
Clean the mussels and discard any that are broken.
Toss the mussels in the sauce and cover.
Let them steam for about 3 to 4 minutes and then check them.
Remove any that are wide open, stir and recover.
Repeat this process a few times until most of the mussels are open; discard any that fail to open.
Taste the sauce and add a pinch of salt and pepper if needed.
While the mussels are cooking, cook the pasta in boiling salted water.
Portion the pasta out and spoon some of the sauce onto each portion.
Add the mussels and serve with an extra bowl for discarding the shells.

For a printable recipe click here

Turkey and Fennel Tomato Sauce

For my nutrition class, I had to find two recipes that were relatively high in sodium and find creative ways to redo them to reduce the sodium content. One of the recipes I chose was a meatloaf that combined ground beef with Italian sausage. Since most sausages contain a lot of sodium, I chose to substitute a mixture of ground turkey (also lower in fat) and Italian seasonings to mimic the taste of the sausage but in a healthier version. Oregano and garlic both give an Italian flavor to the meat and fennel seed adds another depth of flavor and is often used in sausage. The sauce I made tonight was loosely inspired by this nutrition assignment and, although it didn't taste like sausage, it made for a great pasta sauce. The fresh fennel adds a touch of sweetness to the sauce as cooked fennel is much milder than raw fennel, which can taste like licorice. I used all white meat ground turkey, which can get a little dry so 7% fat would also work well as would lean ground beef or bison. I served the sauce over whole wheat penne but any pasta would do. If you haven't cooked with fennel before, I definitely recommend this as a good place to start. It is very mild when cooked and blends in well with the meat and tomatoes.

Turkey and Fennel Tomato Sauce

• 1-2 tbsp olive oil
• 1/4 cup onion, small dice
• 1/2 fennel bulb
• 1 clove garlic, minced
  
• 1 pound ground turkey
• 1/8-1/4 tsp crushed red pepper flakes
• 1/2 tsp dried oregano
• pinch of nutmeg
• 1 15 oz can diced tomatoes
• 1 8 oz can tomato sauce
• salt and pepper
• 1/2 pound pasta
• 1/4 cup Parmesan cheese

Heat 1 tbsp olive oil in a large skillet with straight sides.
To prepare the fennel, first cut off the green stalks, then cut the fennel bulb in half from top to bottom. Reserve one half for another use.
Cut the remaining half in half again, from top to bottom. Cut out the tough core.
Thinly slice the fennel into strips.
Saute the onion, garlic and fennel in the hot oil till they begin to soften, about 5 minutes.
Add the ground turkey, breaking up into small bits.
Season the mixture with the red pepper flakes, oregano, nutmeg and salt and pepper.
Stir to combine and cook till the meat is almost fully cooked.
Add both cans of tomatoes and cook till heated through. Season to taste.
Serve over hot pasta and top with Parmesan cheese.

For a printable recipe click here

Spicy Chicken Pasta

I want to begin by apologizing for my lack of posts this month. I realize it's over half way through April and I've only posted twice! My only excuse is that I've been incredibly busy with school work (and some wedding planning thrown in there too!) but since everyone is busy with something or another, I will try to do better. This dish is great for anyone who is busy and doesn't want a long cooking time or a lot of dishes to do after the meal is over. I know that after a long day of school (or work) I want to enjoy a good meal without a lot of work either before or after. This meal needs a large pot for boiling the pasta and one large pan with a lid to cook everything else. With lean chicken breast, zucchini and tomatoes, this dish is definitely healthy and if you use whole wheat pasta, which I highly recommend for its delicious nutty flavor, you'll add even more health benefits like fiber. All in all, a simple weeknight dinner that's great for both your mental and physical health.

Spicy chicken pasta

• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/4 tsp crushed red pepper flakes
  
• 1 15 oz can diced tomatoes
• 1 8 oz can tomato sauce
• 1 tsp dried basil
  
• 1 lb chicken breast, cut into 1 inch cubes
• 3-4 medium zucchini
• 1/4 c parmesan cheese
• salt and pepper
• 1/2 lb whole wheat penne pasta (or whatever type you like)

Bring a large pot of salted water to a boil.
Meanwhile, heat olive oil in a large pan, with a lid.
Saute the garlic and red pepper flakes for about 30 seconds.
Pour in both cans of tomatoes, stirring to combine; season with basil, a pinch of salt and pepper.
Stir in the chicken and cover; cook for about 3-5 minutes, depending on the thickness of the chicken.
Slice the zucchini lengthwise into four spears (half and then half again), then cut into 1/2 thick sections.
Stir zucchini in with chicken and cover; cook for another 5 to 8 minutes, until zucchini are tender; remove chicken as it cooks through.
When water comes to a boil, cook pasta according to package directions, about 10 minutes.
Drain pasta and toss with sauce and parmesan cheese; adjust seasoning to taste.
Serve immediately and enjoy!

For a printable recipe click here


Spicy Chicken Pasta

One dish pasta dinner

I always like to make dinners that include everything I want in a meal in one bowl. Stir fries do this well but I wanted something different. Tonight's dinner satisfied all of my requirements: meat and vegetables, hearty and satisfying with pasta. Spinach tagliatelle with sausage, cherry tomatoes and broccolini is easy to make and satisfies meat eaters and veggie lovers alike. I adapted this recipe from one I found in Cooking with Canada's Best, a cookbook that features recipes from restaurant chefs across Canada.

Sausage and Broccolini Pasta

• 1 T olive oil
• 1-1.5 lb pork or turkey sausage (use turkey or chicken sausage for a lighter version)
• 1 tsp red pepper flake
• 1 small onion, diced
• 2 cloves garlic, diced
• 1 cup white wine
• 1 or 2 packages cherry tomatoes (I used one but would have preferred more tomatoes)
• 1 large bunch broccolini
• 1 T red wine vinegar
• Salt and pepper
  
• 1/2 lb tagliatelle (spinach flavored or plain)

Heat olive oil in a large frying pan over medium heat.
Remove sausage from casing and break up into the hot oil.
Season meat with red pepper flakes, salt and pepper and brown until the fat has rendered.
Remove the sausage and drain the excess fat from the pan.
Add the onions and garlic and cook for about 5 min, stirring so nothing burns.
Slice the tomatoes in half and add to the pan.
Add the white wine, scraping any bits off the bottom of the pan.
Return the sausage to the pan and let the sauce simmer for 10-15 minutes, uncovered.
Trim the stems from the broccolini and add to the sauce.
Cook for another 5 minutes or so until the broccolini is tender.
Finish the sauce with the vinegar and salt and pepper to taste.

While the sauce is cooking, bring 4-6 quarts of water to a boil. Season with salt and add the pasta, cooking for about 7 minutes or according to the package. Drain the pasta and serve with the sauce immediately. Garnish with grated parmesan and enjoy!

For a printable recipe click here