I have served this with a meat and arabiatta sauce on top. I also squeeze moisture out of the noodles by putting them into a colander with salt, letting them sit, then wring out the moisture and then rinse well to remove the salt
- 1 cup whole-milk ricotta cheese
- ½ cup finely shredded Parmesan cheese
- ¼ cup chopped fresh basil
- 1 clove garlic, minced
- ½ teaspoon ground pepper, divided
- 2 medium summer squash
- 2 medium zucchini
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- Position a rack in the top position of oven; preheat broiler to high.
- Combine ricotta, Parmesan, basil, garlic and ¼ teaspoon pepper in a medium bowl. Set aside.
- Using a spiral vegetable slicer or a vegetable peeler, cut summer squash lengthwise into long, thin strands or strips. Stop when you reach the seeds. You should have about 6 cups of “noodles.” Place them on a cutting board and shape into an even 10-inch square. Cut the square into quarters. Transfer each “nest” to a 9-by-13-inch broiler-safe pan (or similar size 3-quart baking dish). Repeat with zucchini. Arrange the zucchini nests in an alternating pattern with the summer squash.
- Drizzle the nests with oil and season with salt and the remaining ¼ teaspoon pepper. Make a well in the center of each and spoon in about 2 tablespoons filling.
- Broil the nests until browned in spots, 6 to 8 minutes. Serve warm.
8 oz spaghetti (or other pasta)
8 oz roasted red peppers, drained
4 oz 1/3-less-fat cream cheese
1/2 cup low-sodium vegetable or chicken broth
minced garlic to taste (1/4 cup?)
1 to 1-1/4 pounds peeled cooked shrimp
red pepper flakes to taste
cayenne pepper to taste
1/2 cup chopped parsley
grated parmesan cheese to taste (1/2 cup?)
Cook pasta to end coincident with cream sauce.
Place the red peppers, cream cheese, broth and garlic in a food processor and process until smooth, scraping down the sides as necessary. Pour mixture into a large skillet.
Cook sauce mixture over medium heat for 5 minutes, stirring often, until thoroughly heated.
Add shrimp, crushed pepper flakes and cayenne and cook 3-5 minutes until thoroughly heated.
Remove from heat and pour over hot pasta. Sprinkle with parsley and parmesan and serve.
- ground chorizo (2 tubes of what is available at Byerlys)
- 1/2 cup part-skim ricotta cheese
- 3 cup shredded queso asadero (white Mexican cheese)
- 1/2 cup chopped cilantro
- 1 clove garlic, finely minced
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1 (14 ounce) package round or square wonton wrappers
- 1 teaspoon olive oil
PREP: many mins COOK: 10 mins
1. Add chorizo to a hot skillet set over medium heat; cook, stirring, until cooked through. Set aside to cool.
2. In a large bowl, stir together ricotta, 2 c queso asadero, cilantro, garlic, cumin, and salt.
3. Combine cooked chorizo with cheese/spice mixture.
4. Place a teaspoonful of filling on a wonton wrapper. Dip a finger in water, and wet the top half edge of the wrapper. Fold in half, and pinch the edges to seal. Set aside, and continue filling and sealing the remaining wrappers.
5. Heat oil in a skillet at med-high heat and cook raviolis till brown on both sides. Serve topped with marinara sauce and remaining queso.
8 plus points
Yield: 8 servings (serving size: about 1 1/4 cups pasta mixture and 1 1/2 tablespoons cheese)
1 tablespoon olive oil
6 cups thinly sliced yellow onion (about 1 3/4 pounds)
1/2 teaspoon crushed red pepper
6 garlic cloves, minced
1/2 cup dry white wine
1 pound uncooked spaghetti (used Pappardelle’s Garden Spinach angel hair pasta)
3 1/2 cups thinly sliced radicchio (about 1 head)
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled Parmigiano-Reggiano cheese
1. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 15 minutes or until almost tender, stirring frequently. Reduce heat to medium-low; cook until deep golden (about 20 minutes), stirring occasionally. Add red pepper and garlic. Cook 3 minutes; stir occasionally. Add wine; cook 4 minutes or until liquid evaporates.
2. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add reserved cooking liquid, pasta, radicchio, parsley, and oregano to onion mixture. Sprinkle with salt and black pepper; toss to combine. Top with cheese.
CALORIES 300 ; FAT 5.8g (sat 2.3g,mono 2.3g,poly 0.7g); CHOLESTEROL 9mg; CALCIUM 160mg; CARBOHYDRATE 49.7g; SODIUM 468mg; PROTEIN 12.1g; FIBER 4.1g; IRON 2.5mg
9 points/11 plus points
Yield: 8 servings (serving size: 1 1/4 cups)
1 tablespoon butter
3 cups vertically sliced onion
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
3 cups 1% low-fat milk, divided
3 tablespoons all-purpose flour
1 1/2 cups (6 ounces) crumbled Gorgonzola cheese, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
1/4 cup chopped fresh parsley
1/4 cup coarsely chopped walnuts, toasted
1 teaspoon grated lemon rind
Melt butter in a large nonstick skillet over medium-high heat. Add onion, squash, 1/4 teaspoon salt, and pepper; sauté 6 minutes or until the squash is almost tender. Add minced garlic; sauté 1 minute. Cover and set aside.
Bring 2 cups milk to a boil in a saucepan. Combine the remaining 1 cup milk and flour, stirring well with a whisk; gradually add to boiling milk, stirring constantly. Reduce heat to medium, and cook 5 minutes or until slightly thick, stirring constantly. Remove from heat. Add 1 cup cheese, and stir until smooth.
Combine squash mixture, pasta, and cheese mixture in a large bowl. Sprinkle with remaining 1 teaspoon salt; toss well to combine. Sprinkle with 1/4 cup parsley, chopped walnuts, lemon rind, and the remaining 1/2 cup cheese. Serve immediately.
CALORIES 429 (25% from fat); FAT 11.9g (sat 6.6g,mono 2.2g,poly 2g); IRON 3mg; CHOLESTEROL 26mg; CALCIUM 299mg; CARBOHYDRATE 65.5g; SODIUM 723mg; PROTEIN 17.6g; FIBER 5.4g