Vegetable Lasagna

 Ingredients

Veggies -- need 3-4 Cups veg excluding the onion

 2 tablespoons extra-virgin olive oil

 2 large carrots, chopped (about 1 cup)

 1 red bell pepper, chopped

 1 medium zucchini, chopped

 1 medium yellow onion, chopped

 1/4 teaspoon salt

 1 C chopped baby spinach - or other greens e.g. côtes de bettes

Tomato sauce (or substitute 2 cups prepared marinara sauce)

 1 large can (28 ounces) diced tomatoes

 1/4 cup roughly chopped fresh basil + additional for garnish

 2 tablespoons extra-virgin olive oil

 1-2 cloves garlic, pressed

 1/2 teaspoon salt

 1/a teaspoon red pepper flakes

Remaining ingredients

 2 cups (16 ounces) low-fat cottage cheese, divided

 1/4 teaspoon salt, to taste

 Freshly ground black pepper, to taste

 9 no-boil lasagna noodles*

 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese -- 1 big stick of Galbani mozzarella

Directions

Vegetables -- chop then fry

1. chop all the veg -- make the carrots smaller since they are slower to cook

2. cook in pan with olive oil till golden - about 10 min

3. add spinach or other greens at the end, and wilt

Tomato sauce - strain, then food processor

4. pour the can of tomatoes into sieve to drain with basil leaves -- DO AHEAD

5. In a food processor:

a. tomatoes,

b. basil,

c. 2T oil,

d. 1-2 gloves garlic, pressed,

e. 1/2 tsp. salt

f. 1/4 tsp red pepper flakes

6. blend till spreadable -- approx 2C sauce

7. Rinse blender

8. Grate the mozzarella cheese and set aside

Cottage cheese/veg mix -- food processor

9. Whip 1 C of the cottage cheese in food processor, transfer to mixing bowl

10. Put all veg in food processer and pulse - but do not puree!

11. Add chopped veg to the smooth cottage cheese in the bowl

12. Add the rest of the cottage cheese (1 more Cup) to the bowl

13. Mix, add salt and pepper

Assembly:

14. 1/2 C tomato sauce first

15. 3 pasta sheets, with overlapping edges

16. 1/2 of the cottage cheese mix

17. 3/4 C tomato sauce

18. 1/2 C shredded cheese

19. Then pasta sheets

20. then remaining cottage cheese (no T sauce on this layer)

21. 1/2 C cheese

22. Pasta sheets

23. 3/4 C T sauce to evenly cover the noodles

24. Finish with 1 C shredded cheese (or whatever is left)

Baking - 20-22 min covered + 15 min uncovered (45 min) at 210°C

25. Cover sheet with foil - don't let it touch the cheese

26. bake, covered 18 min at 210°C

27. Remove foil, turn, and cook 10-15 more minutes

28. Allow to cool for 15-20 min

29. Serve with fresh chopped basil on top

Lemon spaghetti with roasted artichoke hearts

 

INGREDIENTS

Yield:6 servings

• 1pound frozen halved artichoke hearts (thawed in a strainer), or 2 (14-ounce) cans halved artichoke hearts in water, drained
• 5tablespoons extra-virgin olive oil
• Kosher salt (such as Diamond Crystal) and black pepper
• 1pound spaghetti
• 6ounces Parmesan, very finely grated
• 1large lemon, zested (about ½ heaping teaspoon) and juiced (about 3 tablespoons)
• 1tablespoon unsalted butter
• ¼cup torn basil leaves, plus more for garnishing

PREPARATION

1. Step 1

   Heat oven to 425 degrees. Line a baking sheet with parchment paper.

2. Step 2

   Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.

3. Step 3

   Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.

4. Step 4

   While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, ½ teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.

5. Step 5

   Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.

6. Step 6

   Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.

7. Step 7

   Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.

8. Step 8

   Top with the roasted artichokes, a little more black pepper and torn basil, and serve.

Grosse coquillettes sauce saumon

 500 gr de conchiglies

Sauce saumon:

4 dl de crème ou demi-crème 

2 C à S de vermouth blanc sec

1 citron non traité, un peu de zeste râpé.      laisser mitonné le tout 10 minutes dans une casserole

1 boîte de fond d artichaut ou cœur en morceau

3 C à S de parmesan                    Ajouter, porter à ébullition 

1 C à S d’aneth

1/2 c à café de sel, poivre blanc            Assaisonner, mélanger aux pâtes chaude

150 gr de cœur de saumon en cube ou trances effiloché    Incorporer dresser et servir

Shrimp pasta with lemon cream sauce

Ingredients for 2:

• 10 ounces linguine ( or less)
• 1/2 lb shrimps peeled ( about)
• olive oil
• 1 clove garlic minced
• 1/4 t red pepper flakes
• 1/3 Cup lemon juice
• 3/4 Cup vegetable or chicken broth
• 1/2 Cup cream

Cook pasta according to package directions.

Drain and reserve.

in  large skillet heat up olive oil garlic, pepper flakes and shrimp till they are opaque. remove shrimps to a plate.

Add broth and lemon juice to the pan and let reduce a bit.Add cream and cook.Simmer till thickens a bit.

Add paste and shrimps toss and serve.

If you have add chopped basil or parseley.

Ravioli with artichokes sun dried tomatoes and cannelloni beans

Mediterranean Ravioli with Artichokes & Olives

Serve 4

Ingredients

• 2 (8 ounce) packages frozen or refrigerated spinach-and-ricotta ravioli 
• ½ cup oil-packed sun-dried tomatoes, drained (2 tablespoons oil reserved) 
• 1 (10 ounce) package frozen quartered artichoke hearts, thawed 
• 1 (15 ounce) can no-salt-added cannellini beans, rinsed 
• ¼ cup Kalamata olives, sliced 
• 3 tablespoons toasted pine nuts (optional)
• ¼ cup chopped fresh basil (optional)

Directions

Bring a large pot of water to a boil. Cook ravioli according to package directions. Drain and toss with 1 tablespoon reserved oil; set aside.

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add artichokes and beans; sauté until heated through, 2 to 3 minutes.

Fold in the cooked ravioli, sun-dried tomatoes, olives, pine nuts and basil

• 
  

Pasta al limone

 Serves 2

• Pasta for 2. Penne or spaghetti or spaghettini
• 2 T butter
• 4 or 5 basil leaves
• 2 t lemon juice
• 1 Cuo cream
• 4 T parmesan
• 2 lemons grated
• pepper and salt

Heat butter with the basil leaves

Deglaze with the lemon juice

Add cream and reduce

Season with salt and pepper.

Add cooked pasta and toss over heat

Remove from heat and toss with parmesan cheese

Plate pasta and garnish with grated lemon zest and black pepper

Spaghetti aglio et olio

Pasta with garlic and oil....Another great way of eating pasta from Jamie Oliver!

Ingredients

• salt, to taste, plus 1 teaspoon
• 1 pound spaghetti
• 3 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• Pinch red pepper flakes
• 2 tablespoons chopped flat-leaf parsley
• 1/2 lemon, zested, optional
• Freshly grated Parmigiano-Reggiano, optional

Directions

Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.

While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlci softens and turns golden, about 8 minutes.

Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

Creamy Pasta With Roasted Zucchini, Almonds and Basil

• 2 medium zucchini, cut into 1/2-inch cubes (about 3 cups)

• 1 1/2 tablespoons extra virgin olive oil

• 3/4 teaspoon kosher salt
• Pepper, to taste
• 2 tablespoons slivered almonds
• 1/3 cup heavy cream
• 1 sprig basil, with leaves and stem
• 3 tablespoons goat cheese
• 1/2 teaspoon finely grated lemon zest
• 6 ounces whole-wheat spaghetti or linguine.

1. Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
2. Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
3. Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm.
4. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.
Serves 2

Linguine au saumon fumé, citron et parmesan

Super rapide et facile
Pour 2 personnes:

• 200 gr de linguine ou spaghetti ( a la farine complète si on veut)
• beurre
• 2 gousses d'ail
• 2 dl de crème ou demi crème
• zeste de 1 gros citron
• 25 gr de parmesan
• 75-100 gr de saumon fumé en lamelles ( prendre des coupures c'est moins cher)
• de la roquette si vous en avez

Cuire les pâtes.
Pendant ce temps faire suer l'ail haché dans du beurre. Ajouter crème et zeste ce citron. Faire cuire une minute. Ajouter le parmesan..
Ajouter aux pâtes cuites avec le saumon.
Poivrez et servez avec la roquette en decoration.

The best lasagne

Serves 8

For the meat sauce:

• 1 lb ground beef


• 1/2 Cup chopped onion


• 3 cloves garlic minced


• 1 Tbsp olive oil


• 3 lb tomatoes peeled, seeded and chopped ( or canned tomatoes)


• 1 1/2 tsp salt


• 2 Tbsp chopped fresh basil


• oregano and fresh ground pepper

Sauté the ground beef until nice and brown. Add garlic than remaining ingredients and cook at fast simmer for about 30-40 minutes until the sauce is quite thick. Skim the fat.

For the béchamel:

• 1/2 Cup butter


• 4 Tbsp flour


• 1 Cup milk


• 1 Cup chicken broth


• 1 chicken or vegetable bouillon cube (optional)


• 1/8 tsp salt

Melt butter, add flour and cook, stirring with a whisk for one minute. Add the milk and broth and bring to a boil while stirring until the sauce thickens. Taste an adjust seasoning ( using cube if needed)

For the ricotta filling:

• 1 egg
• 1/2 lb ricotta
• 1/4 lb grated parmesan
• 1 pinch of nutmeg
• 1/2 tsp salt

Beat egg in a bowl. Add remaining ingredients and stir well with a fork.

For the cheeses:

• 1 1/2 Cup grated parmesan
• 4 ounces mozzarella cheese coarsely grated
• 4 ounces Teleme cheese

In the following order, layer in a lightly grease 13 x 9 inch baking dish: a little meat sauce, half the noodles, half of the remaining meat sauce, 1/2 Cup béchamel, 1/2 Cup of the ricotta filling, half of the cheese mixture; the remaining noodles and meat sauce,1/2 Cup béchamel, 1/2 Cup ricotta filling, 1/2 Cup of the cheese mixture, the rest of the bechamel and top it all with the rest of the cheese mixture.

Bake at 400° F for 30 minutes or until bubbly.
This freezes well.

Asian pasta primavera

• 2 T olive oil


• 2 T sesame oil


• 2 t minced ginger


• 2 t chopped garlic


• 2 t minced lemon grass


• 1/2 t minced lime leaves


• 2 Cups julienne shitake mushrooms


• 1 Cup julienned carrots


• 1 Cup bean sprouts


• 1/2 Cup each red and yellow bell peppers julienned


• 20 green asparagus tips


• 1 lb ramen noodles or linguine cooked


• 1/4 Cup light soya sauce


• juice of 1 lemon

Garnish: fresh goat cheese crumbled, basil, black sesame seeds, 1 sheet nori julienned (optional)

Heat oil in a large pan and sauté the ginger, garlic, lemon grass and lime leaves. Add the vegetables and sauté for another 2 min. Season with salt and pepper and remove from heat.
Add noodles. Toss and season with lemon juice and soya sauce. Add basil and sesame seeds.
Serve with goat cheese .

Spaghetti carbonara

Serves 4

• 8 thick slices of bacon cut in strips crosswise
• 1 large onion thinely sliced
• 1/4 Cup white wine
• 3 eggs lightly beaten
• 2/3 Cup parmesan
• 2 T chopped parseley
• 1/2 t salt
• ground pepper
• 1 lb spaghetti or linguine
• Parmesan cheese

In a skillet, lightly brown the bacon and onion. When brown pour off all but 1/2 Cup of the bacon fat is there is any. Add the wine and simmer for 15-20 minutes.
In a bowl combine the eggs, parmesan cheese, parseley salt and pepper.
Cook the pasta.
Toss the pasta with the egg mixture and then bacon mixture.
Serve with additional cheese.

Pasta with chicken, sun-dried tomatoes, pine nuts, gorgonzola, prosciutto

Adapted from recipe shown in Epicurious.
Serves 2-3.

1/2 cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)
1/2 pound gnocchi pasta or medium shell pasta
4 garlic cloves, minced
1/2 cup chopped fresh basil
1/2 cup canned low-salt chicken broth
1/2 cup crumbled Gorgonzola cheese (about 2 ounces) (or less)
1/4 cup chopped prosciutto
up to 1/2 cup cream

1/4 cup pine nuts, toasted

Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.

Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil. Add some cream to make more sauce.

Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

Chef notes: The ’stuff’ is the best part - make as much as possible!