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.
- 1 lb ground lamb
- 1/2 c bread crumbs
- 1 large egg
- 2 Tbsp Persian Lime Curry Rub spice mix from Oaktown Spice Shop
- 2 c chicken broth
- 1 c Israeli couscous
- 1/3 c dried apricots, chopped
- 2 Tbsp olive oil
- 2 Tbsp orange juice
- 1/ tsp cinnamon
- Bag of spinach leaves
- 1/2 c cashew pieces
Preheat oven to 450. Line a large, rimmed baking sheet with foil, set a wire rack on baking sheet and mist rack with cooking spray. Combine meatball ingredients in a large bowl. Mix gently but thoroughly with your hands. Form 1 1/2″ balls; place on rack. Bake meatballs until just cooked through – 12-14 minutes.
While meatballs are baking, toast Israeli couscous in 1 tsp oil over medium-high heat till popping and light brown. Add chicken broth, bring to a boil, then cover and lower heat to simmer. Mix apricots, olive oil, orange juice and cinnamon in a prep bowl; set aside. When couscous is cooked (10-15 min), toss in apricot mixture and fluff couscous.
Place spinach in bottom of bowl, top with couscous, sprinkle with cashews; add meatballs (4-5) and serve.