potato gnocchi with pork and mushroom ragu

I adapted this recipe from Bon Apetit. It's a bit involved, but well worth the effort.

serves 4

1 ounce dried porcini or chantarelle mushrooms
1 1/2 cups boiling water
3 tablespoons olive oil, divided
8 ounces sliced crimini (baby bella) mushrooms
2 garlic cloves, minced
2 1/2 cups dry white wine
1 pound boneless country-style pork ribs, cut into 1/2-inch cubes
1 medium onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stalk, finely chopped
2 cups crushed tomatoes or crushed tomatoes with added puree (from one 28-ounce can)
1 cup (or more) low-salt chicken broth
2 bay leaves
1 tablespoon chopped fresh basil
1 cup grated Parmesan cheese
1 lb potato gnocchi

Place dried mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to food processor and chop coarsely. Reserve soaking liquid.

Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).

Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.

Cook gnocchi according to package directions and drain. Stir crimini mushroom mixture in skillet into ragù. Season with salt and pepper. Spoon off fat from surface of ragù stir in basil. Add potato gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.

tuna pasta salad

A bowl of this simple pasta salad is all you need for a refreshing summer lunch or dinner.

serves 4

3/4 lb small pasta (macaroni or medium shells)
1 large or 2 regular cans chunk light tuna in water, drained
3 celery stalks, finely diced
3 eggs
1/4 onion, finely diced
3/4 cup light mayonnaise
salt and pepper to taste

Bring a large pot of water to boil. Add pasta and then set eggs on top of pasta gently. Cook for 8-10 minutes, or until pasta is al dente. Drain pasta and eggs. Place eggs in refrigerator to cool. Place pasta in a large bowl and add celery and onion, mix well. Allow to cool for 15 minutes, then add tuna and mayonnaise. Stir well. Peel eggs and chop into small dice using food processor, add to bowl. Season with salt and pepper to taste and refrigerate for at least 30 minutes before serving to allow flavors to combine.

israeli couscous with shrimp and vegetables

Israeli couscous is just large, pea-sized couscous, which is made of pasta. It has a wonderful chewy texture and absorbs the vinagrette perfectly for a flavorful, fast weeknight pasta salad.

serves 2

1 cup israeli couscous
1/2 cup chicken stock
1/2 cup water
1/2 lb medium shrimp, peeled and deveined or pre-cooked
1 zucchini, cut in half and thinly sliced
handful cherry or grape tomatoes, cut in half
4 green onions, thinly sliced
1 tsp dried oregano
3 tbsp lemon juice
1 tbsp red wine vinegar
1/4 cup olive oil
pepper

Boil couscous according to package instructions and drain. Heat 2 tbsp oil over medium-high heat in a large saucepan. Add drained couscous to pan and sautee until lightly browned. Remove from pan into a bowl. Return pan to stove over medium-high heat and add remaining oil. When oil is hot, add zucchini, tomatoes, onions , and shrimp (if using raw) and season with salt and pepper. Cook vegetables 5-7 minutes or until lightly browned. Add to bowl with couscous. Add shrimp (if using pre-cooked). Add lemon juice, vinegar, and oregano, and toss to combine. Season to taste with salt and pepper. Serve at room temperature.

mediterranean vegetable pasta

This dish satisfies my pasta cravings and about 3 servings of vegetables at the same time! Roasting vegetables in the oven is an incredibly easy way to cook them, the trick is to start the heartiest vegetables first, adding more delicate ingredients every 5 minutes so they all finish cooking at the same time.

Serves 4

1/2 lb spaghetti, linguini, or fettuccini
1/2 head broccoli, cut into bite-sized florets
1/2 head cauliflower, cut into bite-sized florets
1/2 bag baby carrots, cut in half
1/2 onion, cut into bite-sized pieces
4-0z sliced cremini mushrooms (half package)
1 clove garlic, minced
1 can diced tomatoes
1/2 cup parmesan
red pepper flakes

Heat oven to 375 degrees. Spread carrots, mushrooms, and onions on a large baking sheet, drizzle lightly with olive oil, and season with salt and pepper. Roast for 5 minutes. Add broccoli, cauliflower, and garlic to pan and toss with carrots and onions. Drizzle again with olive oil and season with salt and pepper. Add back to oven and roast for another 10 minutes or until lightly browned and tender. While vegetables roast, cook pasta according to package directions. After draining, return pasta to pan (no heat) and add tomatoes and roasted vegetables. Toss to combine and top with parmesan cheese.

individual italian frittatas

This recipe is from Giada de Laurentis. It's really easy to make, and you can adjust the ingredients to fit your particular tastes. If you haven't cooked with proscuitto before, I highly recommend you try it.

Serves 6

1/2 pound linguini or spaghetti
7 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 ounces diced prosciutto
5 ounces smoked mozzarella cheese, diced (1 cup diced)
1/2 cup grated Asiago cheese
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg

Preheat the oven to 375 degrees F. Grease a 12-muffin tin with butter or spray. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces.

In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin.

pumpkin ravioli

Nothing says fall like the flavors of pumpkin and sage. These homemade ravioli couldn't be easier and are well worth the effort.

Serves 4-6

1 package wonton wrappers (usually near tofu in the grocery store)
1 can pumpkin puree (NOT pumpkin pie filling)
1 8 0z container low-fat ricotta cheese
1 cup grated parmesan
dash nutmeg
2 sage leaves, finely chopped
3 tbsp unsalted butter
salt and pepper to taste

Fill a small dish with water. Mix pumpkin, ricotta, parmesan, salt and pepper together in a bowl. Remove 2 wonton wrappers from package, keep open package covered with a damp paper towel while you work. Place 1 tsp pumpkin mixture in middle of one wrapper. Dip finger in water and trace around edge of wrapper. Place second wrapper on top and press around edge to seal. Set aside on a baking sheet. Repeat until all pumpkin mixture is used. Let ravioli dry for 20 minutes before cooking or freezing.Bring 2 inches water to boil in a large saucepan. Turn heat down to barely a simmer (if water is boiling it will destroy wontons). Slip ravioli into water and cook for 4-5 minutes, then remove with a slotted spoon.

Heat butter over medium heat in a large skillet. When foam subsides, carefully place ravioli in pan. Sprinkle sage over ravioli. Cook for 5-7 minutes, turning once to coat ravioli in butter. Serve with extra parmesan.

spaghetti with proscuitto and arugula

You can't beat this for a healthy, fast weeknight dinner. Thin slices of proscuitto add just a small amount of meat to the dish, but their flavor carries throughout every bite. There's nothing to cook besides boiling the pasta, as the heat from the cooked spaghetti will heat the other ingredients.

serves 4

1 package spaghetti (or other long pasta)
4 thin slices proscuitto, sliced horizontally into thin strips
2 cups arugula
1 cup grated parmesan
2 tbsp olive oil
salt and pepper to taste (you probably won't need any salt)

Boil pasta according to package directions and drain. In a large bowl, toss with remaining ingredients and serve.

fried ravioli

Deep frying isn't nearly as difficult as it sounds. The trick is to keep the oil at the right temperature (adding food to the oil lowers the temperature). If you've never deep fried before, I suggest placing only one ravioli into the oil at first, to see how it fries. If it turns dark brown within one minute, the oil is too hot. If very few bubbles are created, the oil is too cold. Adjust!

1 package fresh or frozen ravioli , thawed if frozen (I typically use cheese or lobster ravioli)
1 cup flour
1 egg
1 1/2 cups italian dried breadcrumbs
2 cups canola oil
tomato sauce, for dipping

Place 3 bowls in a line on the counter. Place flour in the first, eggs in the second, and breadcrumbs in the third. Have a plate waiting at the end for finished ravioli. Add 1/2 cup water to egg and whisk until thinned. Working a few ravioli at a time, coat in flour, then eggwash, then breadcrumbs (I suggest using one hand for dry ingredients, one for wet, to avoid breading your fingers!) When all ravioli are breaded, heat oil in a deep saucepan over medium-high heat. When oil is hot, fry ravioli a few at a time (do not overcrowd pan) until golden brown and puffed up. Remove from oil and allow to drain on paper towels.

If you're making these in advance, do not refrigerate, or moisture will make them soggy. Just place in a single layer on a baking sheet and reheat at 325 degrees for 10 minutes. The breadcrumbs will keep the ravioli crispy, even when reheated.

modern chicken marsala

My husband loves chicken marsala, and I don't have the heart to tell him that a seemingly innocent chicken and vegetable dish is actually full of fat and calories. I make this version for him as a compromise.

Serves 4

4 boneless skinless chicken breasts, pounded thin (see foolproof technique here)
1 to 1 1/2 cups sliced baby portabella mushrooms
1 cup thinly sliced onion
1 1/2 cups marsala wine (or 3/4 cup red wine, 3/4 cup chicken stock, and 1 tbsp sugar)
1/4 cup chicken stock
2 cloves garlic, sliced
3 tbsp unsalted butter
1 cup plus 3 tbsp flour
olive oil
salt
pepper

Heat 2 tbsp olive oil in a large saucepan over medium high heat. Mix 1 cup flour with liberal amounts of salt and pepper and dredge chicken in it, shaking off excess. When pan is hot, cook chicken on both sides until golden brown, remove from pan and keep warm (chicken will not be cooked through yet). Add butter to pan, then garlic, mushrooms, and onions. Sautee until vegetables are soft and lightly browned. Add 2 tbsp flour and stir to coat vegetables. Add wine and chicken stock and stir to combine. Bring to a boil, then reduce heat to medium low. Add chicken back to pan and cook, covered, for 7-10 minutes or until chicken is cooked through. Season with salt and pepper to taste. Serve over pasta.

mediterranean orzo

If you love risotto but hate the long cooking time, this is a great cheat! Adding canned tomatoes to the cooking water helps the flavor seep into the pasta as it cooks.

serves 4 as a side or 2 as a main dish

2 cups orzo pasta
1 cup canned diced tomatoes in juice
1/2 cup parsley, chopped
3/4 cup feta cheese, crumbled
1 tbsp garlic salt
pepper to taste

Bring 4 cups water to a boil and salt with garlic salt. Add orzo and tomatoes and cook until pasta is al dente. strain pasta and tomatoes (keep tomatoes!) Add back to pan and stir in remaining ingredients. Serve immediately.

Pasta with turkey sausage and greens

Turkey sausage lends great flavor and filling protein, and a few cups of healthful greens make this one-pot dish a complete meal - all in the time it takes the pasta to boil.

Serves 4

1 lb corkscrew or rotini pasta
3-4 turkey italian sausages (sweet or spicy, as you prefer), casings removed
4 handfuls turnip or mustard greens, washed and roughly chopped
2 garlic cloves, minced
1/2 cup grated parmesan cheese, plus extra for passing at the table
2 tbsp. extra virgin olive oil

Boil pasta per package directions. In a large saucepan, heat olive oil over medium-high heat. When oil is hot, add sausage and brown, breaking it up into crumbles as it cooks. When sausage is cooked through, add garlic. Sautee for a minute, then add greens a handful at a time, allowing the first handful to cook down so the next one fits in the pan. When pasta is cooked to al dente, remove from water and place in pan with sausage mixture, do not drain first (pasta water will create the sauce). Toss pasta, sausage mixture, and parmesan cheese together in the pan to combine. Season to taste with salt and pepper, if desired. Serve immediately with extra cheese.

modern sesame noodles

I love lo mein and sesame noodles, but can't eat them as often as I'd like because they're both so oily and fattening! I created this recipe in the midst of a desperate craving for lo mein, and was really pleased with the healthy, delicious results!

Serves 4

1/2 box linguine (whole wheat preferred)
3 cups frozen broccoli or asian blend vegetables
2 boneless, skinless chicken breasts, sliced thinly
1 cup soy sauce
2 tbsp chili sauce, such as Sriracha
2 tbsp garlic, finely chopped
1 tsp peanut butter
1 tsp canola oil
1 tsp sesame oil
sesame seeds (optional)
3 chopped green onions (white and green parts)

Boil linguini according to package directions. Meanwhile, heat canola oil in a large skillet over high heat. When oil is hot, add chicken breast and stir fry. When chicken is almost cooked, add vegetables, garlic, soy sauce, chili sauce, sesame oil, and peanut butter. Toss for 5-10 minutes or until vegetables are cooked and sauce is thick. Remove from heat and toss with sesame seeds and green onion.

fresh crab ravioli

serves 4

I like to make a whole batch of these lighter-than-air ravioli, cook up a few for dinner and freeze the rest for a quick weeknight meal that's quite gourmet. Serve with modern cheese sauce or simple melted butter, pepper, and a sprinkling of parmesan.

1 package wonton wrappers (usually near tofu in the grocery store)
1 tub crab meat (Phillips is a common brand)
1 8 0z container low-fat ricotta cheese
salt and pepper to taste

Fill a small dish with water. Mix crab, ricotta, salt and pepper together in a bowl. Remove 2 wonton wrappers from package, keep open package covered with a damp paper towel while you work. Place 1 tsp crab mixture in middle of one wrapper. Dip finger in water and trace around edge of wrapper. Place second wrapper on top and press around edge to seal. Set aside on a baking sheet. Repeat until all crab mixture is used. Let ravioli dry for 20 minutes before cooking or freezing.

Bring 2 inches water to boil in a large saucepan. Turn heat down to barely a simmer (if water is boiling it will destroy wontons). Slip ravioli into water and cook for 4-5 minutes, then remove with a slotted spoon, top with sauce, and serve immediately.

wild mushroom lasagna

serves 6

olive oil
1 lb cremini (baby portabella) mushrooms
1 lb mixed wild mushrooms (shitake, oyster, porcini, etc.)
1 lb lasagna noodles
1 jar marinara sauce
3 tbsp all purpose flour
3 cups milk
2 cloves garlic, minced
1 tsp dried thyme
dash nutmeg
2 cups shredded low fat mozzarella cheese
1 cup shredded parmesan or asiago cheese

Preheat oven to 350 degrees. Cook pasta according to package directions; strain and toss with small amount of olive oil so they don't stick together. Heat 1/4 cup oil over med-hi heat in a large saucepan. When oil begins to smoke, add mushrooms and let brown (do not stir frequently). Meanwhile, heat 2 tbsp olive oil over medium heat in a saucepan and add flour, one tablespoon at a time, stirring to combine and cooking for 5 minutes. Slowly whisk in milk until smooth. Lower heat to medium-low and stir in nutmeg and salt and pepper to taste. Add garlic and thyme to mushrooms and stir, cooking for another few minutes, then turn off heat. Stir 1 cup mozzarella and all parmesan into milk sauce, a handful at a time, stirring to melt cheese. Remove from heat. Place mushrooms in food processor and process a few times until chopped (no not overchop!)

Pour a few tablespoons of cheese sauce in the bottom of a lasagna dish so noodles don't stick. Layer lasagna noodles, mushroom mixture, and cheese sauce until all are used up, ending with cheese sauce. Sprinkle remaining mozzarella on top and bake for 30-40 minutes or until cheese on top is brown and bubbly.

stuffed shells

serves 4

1 lb large pasta shells
1 lb ground turkey breast
1 jar marinara sauce
1 package frozen spinach, thawed and squeezed to remove as much water as possible
½ onion, chopped
2 garlic cloves, minced
8 oz low fat ricotta cheese
1 cup shredded parmesan cheese
1 tbsp oregano
1 shake nutmeg
Salt and pepper to taste

Preheat oven to 350 degrees. Cook shells according to package directions and toss with a small amount of oil after draining to prevent sticking. In a large pan, heat 2 tbsp olive oil over medium heat. Add onions, garlic, spinach, nutmeg, and oregano and cook until onions are translucent and most water is evaporated. Remove from heat. In a mixing bowl, combine turkey, onion mixture, ricotta, parmesan, and salt and pepper to taste. Stuff shells with 1-2 tbsp of turkey mixture and place, opening down, in a baking dish. Pour marinara over shells and sprinkle with remaining parmesan. Bake for 20 minutes.

cajun pasta bake

Serves 4

1 lb penne or rigatoni
½ lb medium raw shrimp, peeled and deveined
2 thick (1/2 inch) slices ham, cubed
2 chicken breasts, cut into bite-sized pieces
1 cup green pepper, diced
4 tbsp unsalted butter
6 tbsp all purpose flour
1 cup milk
1 cup chicken broth
1/2 cup low-fat sour cream
2 tbsp cajun seasoning mix
¼ cup breadcrumbs

Pre-heat oven to 350 degrees. Cook pasta according to package directions, less one minute (pasta should be slightly undercooked). Heat butter over medium heat. Once foam subsides, add green pepper and cook for 5 minutes. And add flour, one tablespoon at a time, stirring to combine with each addition. When roux is a light brown color, slowly whisk in milk, then broth. Add seasoning mix and raise heat to medium-hi. Cook for 5 minutes.

Mix together sauce, pasta, sour cream, raw shrimp and chicken, and ham and pour into a lightly-oiled casserole dish. Sprinkle top with breadcrumbs and bake for 30-40 minutes or until breadcrumbs are browned.

modern fettucini alfredo

Serves 4

This modern spin on classic fettucini alfredo uses part skim ricotta cheese for the richness usually provided by heavy cream and egg yolks. I keep a bit of butter for taste, and fat free half and half (which is always in my refrigerator for coffee) helps thin out the thick ricotta.

t tbsp unsalted butter
1 1/2 cups part skim ricotta cheese, at room temperature
1/4-1/2 cup fat free half and half (or milk)
2 cloves garlic, minced
16 oz fettucini or other pasta

Cook pasta according to package directions. Melt butter in a large pan over medium heat. Add garlic and sautee until softened, about 5 minutes. Add cooked fettucini and ricotta cheese, toss to coat pasta with cheese. Add half and half or milk a splash at a time until desired consistency is reached. Season with salt and pepper to taste.