"Pasta" Primavera

Ingredients:

• 1 spaghetti Squash
• 2 Tablespoons extra-virgin olive oil
• 2 garlic cloves, crushed
• 1/2 teaspoon red pepper flakes (more to taste)
• 1/4 teaspoon ground garlic
• Freshly ground pepper (to taste)
• Sea salt (to taste)
• 2 Handfuls fresh organic spinach
• 1/3 cup sun-dried tomatoes
• 1/2 onion, chopped
• Protein of choice (2 organic chicken breasts, 10 large shrimp)
• Optional: Add in other vegetables (zucchini, broccoli, grape tomatoes, asparagus)
• Optional: Garnish with fresh basil and Parmesan when serving

Directions:

1. Preheat oven to 425°F
2. Cut spaghetti squash in half and remove seeds. Drizzle olive oil  on squash and sprinkle with salt and pepper. Place cut side down on pan and cook for 30 minutes or until interior is soft.
3. Prepare protein of choice.
4. In a medium-sized pot add oil, garlic and onion and saute for 3-5 minutes
5. Add in spaghetti squash and mix well.
6. Add in sun-dried tomatoes, spinach and any other vegetables of choice.
7. Add in protein and mix well to combine.
8. Top with fresh basil and fresh Parmesan (optional) and serve hot; taste and add sea salt and freshly ground pepper to taste.

~Recipe adapted from lexiscleankitchen.com

Sautéed Zucchini and Corn Over Ravioli

Ingredients:

• 2 Tbalespoons unslated butter
• 1 large or 2 small leeks, halved & sliced crosswise into very thin half moons and washed well (after cutting)
• Course salt & pepper, to taste
• 1 medium zucchini or yellow squash
• 2 ears corn, kernels removed
• 2 Tablespoons heavy cream or half & half
• 1/4 chiffonade of basil
• Store bought ravioli (I used mushroom ravioli for the picture above)

Directions:

1. Melt butter in a large skillet over medium-high heat until foamy. Add leek and season with salt. Cook, stirring frequently, until leek is translucent, about 2 minutes. Add zucchini and corn and cook until tender and color is bright, about 2 minutes.
2. Meanwhile, cook ravioli in a large pot of boiling water, to package directions.
3. Stir in cream and basil and season with salt and pepper. Serve over ravioli.

~Recipe adapted from Martha Stewart Cooking School book

Quesadilla

 

Ingredients:

• olive oil
• Flour tortillas
• 8 ounces cheddar cheese (or any good melting cheese), shredded
• 2 bell peppers, cut into strips
• 1 onion, cut into strips
• cooking spray
• 1 chicken breast, cooked and cut into small pieces

Directions:

1. Heat 2 teaspoon of olive oil in a large saute pan over medium-high heat. 
2. Add bell peppers and onions to pan and saute until onions are translucent. Remove onion and peppers from pan and set aside for assembly.
3. Spray the inside of the saute pan with cooking spray. Place one flour tortilla in the pan. Add a layer of cheese on to the tortilla, follow up with onion pepper mixture and chicken. Add another layer of cheese on top of all ingredients (the cheese is the glue to hold it all together) and finish with another tortilla. Wait for a few minutes for the cheese to start melting and the bottom tortilla to harden and turn light brown.
4. Spray the top tortilla with cooking spray and using a spatula flip the whole quesadilla in the pan. (If the tortillas get off-center you should be able to recenter it using a spatula and pulling the top tortilla by hand). Wait until cheese is completely melted and bottom tortilla is hardened and light brown.
5. Slide it out of the pan onto a plate or cutting board. Cut into wedges and serve.

*You could use any number of sauteed vegetables or proteins in your quesadilla!

~Recipe from Mikaila

Baked Cavatelli

Ingredients:

• 1 lb pasta (short variety)
• 12 oz uncooked sausage, sliced 1/2" thick
• 3/4 chopped onion
• 2 cloves garlic, minced
• 26 oz jar pasta sauce
• 1 cup mozzarella, grated
• salt & pepper

Directions:

1. Cook pasta to box directions.
2. Saute sausage, onion and garlic.
3. In a large bowl stir sauce, 3/4 cup cheese, pepper.
4. Combine pasta, sausage and sauce mixture in oven safe pan or casserole dish.
5. Bake, covered, in 375°F oven for 25-30 minutes.
6. Sprinkle remaining cheese, bake 5 minutes more.

Copycat Noodle and Co. Japanese Pan Noodles

Yields 2 servings

Ingredients:

• 3 cups Udon noodles, cooked
• cornstarch
• salt
• 2-3 drops, sesame oil
• 4 Tbs. teriyaki sauce
• 2 Tbs rice wine vinegar
• 2 Tbs vegetable oil
• 1 Tbs fresh ginger, minced
• 2 cloves garlic, minced
• 1 tsp red chili flakes
• 1 Cup mushrooms, sliced
• 1 Cup Asian sprouts
• 2 Cups broccoli florets
• 1/2 cup carrots, sliced
• 1 Tbs black sesame seeds
• 1 Cup cilantro leaves, chopped

Directions:

1. Heat oil in a large wok over medium-high heat. Add the carrots, mushrooms, and broccoli. Stir fry 2-3 minutes.
2. Add oil, then saute the ginger & garlic.
3. After a minute, add noodles and let caramelize.
4. Add the red chili flakes, sesame oil, teriyaki sauce and rice wine vinegar.
5. Add all of the other ingredients and toss to coat well. serve.

*I didn't use cornstarch or salt, I used coconut oil instead of vegetable oil and snow peas instead of mushrooms. I also scrabbled some eggs and put on top for protein. Let it pan sear for a while to get the noodles a bit browned. ~Stephanie M.

~Recipe via recipe4living.com

Spaghetti Squash with Thick Bolognese Sauce

Servings: 4
Cooking time: ~1 hour
Pre-heat oven: 400°F

Ingredients:

• 1 large spaghetti squash, cut in half lengthwise, seeds removed
• 6 Tbs olive oil, divided
• salt & pepper
• 1/2 cup grated Pecorrino Romano cheese
• 1/4 lb thickly sliced pancetta or bacon, chopped
• 1 1/2 lbs ground sirloin or turkey
• 1 carrot, peeled &but into small dice or shredded
• 1 medium onion, cut into small dice
• 3 cloves garlic, finely chopped or grated
• 1/4  cup tomato paste
• 1/2 cup red wine
• 1/2 cup beef stock
• 1/2 cup basil
• 1/2 cup parsley

Directions: 

1. Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 Tbs of olive oil and salt & pepper. Turn the squash over so they're cut-side down and roast until it's tender, about 45 minutes to an hour. once cooked, use fork to loosen the squash strands up. Drizzle with 2 Tbs olive oil, pepper and sprinkle of cheese. Reserve squash in the shells.
2. While the squash is roasting, place a large skillet over medium-heat with two turns of the pan of olive oil, about 2 Tbs. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes..
3. Season everything with salt and pepper, then add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock, scraping the bottom for any bits that may be stuck, and cook the sauce until thickened and slightly reduced, about 5 minutes. 
4. To serve, ladle the meat sauce on top of the squash half and garnish each with basil, parsley and Pecorino Romano cheese.

~Recipe via Rachael Ray at rachaelray.com