30 Minute Recipe: Pasta With Roasted Cauliflower,Tomatoes,Pepperoni

pasta-roasted-cauliflower-tomatoes-pepperoni-recipe-wdy0113-th2Pasta With Roasted Cauliflower,Tomatoes,Pepperoni
1 small head cauliflower cored and sliced 1/4 inch thick
2 Tbsp. olive oil
12 oz.medium shells or any short pasta
1 pint small grape tomatoes
3 oz. pepperoni thinly sliced
1/2 cup fresh flat leaf parsley,chopped
Directions
Heat oven to 425 degrees.
On a large rimmed baking sheet, toss the cauliflower, oil, 1/2 tsp.salt and 1/2 tsp. pepper.
Roast for 12 minutes
Cook the pasta according to package directions.
Drain the pasta and return it to the pot.
Add the tomatoes to the cauliflower, toss to combine and roast for 6 minutes.
Scatter the pepperoni over the vegetables and roast until the cauliflower is golden brown and tender. 6 to 8 minutes.
Toss the pasta with the cauliflower mixture and parsley.

Photo credit: Photograph is copyright property of Woman’s Day Magazine.

Advertisements

Recipe: Pasta With Ricotta Stuffed Mustard Greens

Recipe: Pasta With Ricotta Stuffed Mustard Greens

Pasta With Ricotta-Stuffed Mustard Greens

Cook 4 medium mustard green (or Swiss chard) leaves in boiling salted water 1 minute until wilted and tender; remove thick stem at bottom of each leaf.
Mix together 1/2 cup nonfat ricotta with 1/4 cup corn and 1/4 cup diced red bell pepper; season to taste with black pepper.
Divide ricotta filling among the 3 mustard green leaves and roll each one, tucking the sides in so that the filling won’t seep out.
Place stuffed leaves in a small baking dish and top with 3/4 cup marinara sauce; bake at 350 degrees for 20 minutes.
Serve over 1 cup cooked whole wheat pasta.

Recipe: Tarragon Chicken Linguine Recipe

Tarragon Chicken Linguine

Tarragon Chicken Linguine Recipe
This quick recipe features chicken, broccoli and pasta all topped in a light sauce. It’s a complete healthy meal in just 25 minutes.
MAKES: 4 servings
SERVING SIZE: 1 1/2 cup
CARB GRAMS PER SERVING: 36
6 ounces dried linguine or fettuccine

2 cups broccoli florets

1/2 cup reduced-sodium chicken broth

2 teaspoons cornstarch

1/4 teaspoon lemon-pepper seasoning or ground black pepper

3 skinless, boneless chicken breast halves (12 ounces total), cut into bite-size strips

2 teaspoons olive oil or cooking oil

1 tablespoon snipped fresh tarragon or dill or 1/2 teaspoon dried tarragon or dill, crushed

1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.

2. Combine broth, cornstarch, and seasoning; set aside.

3. In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often.

4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta. Makes 4 (1 1/2-cup) servings.
Credit: recipe from Better Homes and Garden’s Test Kitchen.

Recipe: Spring Primavera

Spring Primavera

Spring Primavera
Ingredients

2 large zucchini, or 1 lb baby zucchini, cut into 1/2-inch pieces

4 cloves garlic, roughly chopped

2 tablespoons olive oil

1/2 pound bow-tie pasta

1/2 pound asparagus, cut into 2-inch pieces

1 cup frozen peas

1/4 cup chopped chives

3 tablespoons chopped flat-leaf parsley

1 tablespoon lemon zest

1/2 cup grated Parmesan

Directions

1. Heat oven to 400 degrees F. Toss zucchini and garlic with 1 tbsp olive oil. Spread mixture evenly on a rimmed baking sheet and roast, stirring once, until zucchini is tender, about 15 min.

2. Meanwhile, cook pasta according to package directions, adding asparagus and peas 3 to 4 min before it’s done. Drain, reserving some pasta water, and transfer to a large bowl.

3. Toss pasta mixture with the zucchini, garlic, chives, parsley, zest, Parmesan and 1 tbsp olive oil. Add 2 to 4 tbsp of reserved pasta water. Top with extra Parmesan. Makes 4 servings.

Credit: Recipe from http://www.lhj.com

Recipe: Healthy Tarragon Chicken Linguine

Tarragon Chicken Linguine
Diabetic tarragon

This quick recipe features chicken, broccoli and pasta all topped in a light sauce. It’s a complete healthy meal in just 25 minutes.
MAKES: 4 servings

SERVING SIZE: 1   1/2 cup

CARB GRAMS PER SERVING: 36

  • 6   ounces dried linguine or fettuccine
  • 2   cups broccoli florets
  • 1/2   cup reduced-sodium chicken broth
  • 2   teaspoons cornstarch
  • 1/4   teaspoon lemon-pepper seasoning or ground black pepper
  • 3   skinless, boneless chicken breast halves (12 ounces total), cut into bite-size strips
  • 2   teaspoons olive oil or cooking oil
  • 1   tablespoon snipped fresh tarragon or dill or 1/2 teaspoon dried tarragon or dill, crushed

1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.

2. Combine broth, cornstarch, and seasoning; set aside.

3. In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often.

4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta. Makes 4 (1 1/2-cup) servings.

Credit: Recipe and photograph ownership of © Copyright 2012 , Meredith Corporation.