Enjoy the tastes of fresh veggies this Summer with this Classic Panzanella recipe from Tuscany!
Category: Italian
Pasta Primavera is usually made with a creamy sauce but this version Pasta Primavera (with red sauce) replaces the cream with a light red sauce. Make it vegan by using vegan parmesan cheese.
Ingredients
8 oz. spaghetti
1/2 cup cremini mushrooms, sliced
1/2 cup zucchini, sliced in half moons
1 Roma toamto, diced
1 clove garlic, minced
1/4 cup onions, diced
1/8 cup tomato sauce
Directions
- Place the mushrooms and zucchini on a sheet pan, drizzle with olive oil, sprinkle with slat and pepper and broil for 15 minutes. Set aside
- Cook pasta in boiling water for 15 minutes and drain. Save 1/2 cup of the pasta water for the sauce.
- Add 1 Tbsp. olive oil to a pan, warm and the onions an garlic and sauté for a few minutes till they are soft. add the tomatoes, zucchini, mushrooms, tomato sauce, spaghetti and pasta water and cook for about 1-7 minutes till the sauce thickens. Serve with grated parmesan and basil.
In less than 15 minutes, you and make this delicious Tortellini with Spinach and Roasted Tomatoes!
Ingredients
- 1 package tortellini (cheese or mushroom)
- ¼ cup spinach, roughly chopped
- ¼ cup grape tomatoes
- 2 cloves garlic, grated
- 2 Tbsp. olive oil
- 1 cup soy milk
- 1 Tbsp all-purpose flour
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 tsp parmesan cheese
Directions
- Grate the garlic and add olive oil to it. Warm in the microwave for 10 seconds
- Wash and dry the grape tomatoes and place them on a baking sheet. Sprinkle with some of the garlic and olive oil and broil for 10-12 minutes.
- Prepare the tortellini according to the directions on the package.
- Make a rue with the flour and some olive oil in a pot, sauté for about 2 minutes and add the soy milk to it. Add salt, pepper, parmesan cheese and stir till the sauce thickens.
- Turn of the heat and mix the chopped spinach.
- Add the oven-roasted tomatoes and serve warm with garlic bread.
Eggplant and Peppers With Capers and Olives is finger-licking good!
Ingredients
- 1 eggplant, cubed
- 1 red/orange/yellow pepper, sliced
- 5-6 grape tomatoes, halved
- 1 clove garlic, minced
- 5-6 pitted black olives, sliced
- 2 Tbsps capers, rinsed
- ½ cup tomato-basil sauce
- 2 Tbps. basil, coarsely chopped
- 1/3 cup dry red wine
- 1 Tbps. olive oil
- ½ tsp black pepper, coarsely ground
- ½ tsp salt
- 1 ½ cups water
Directions
- Salt the cubed eggplant, place in a bowl of water and let it sit for ½ hour. Drain and set aside.
- Add oil to a pan and add the eggplant, pepper and sauté till the vegetables are soft.
- Add the tomato sauce, garlic, grape tomatoes, wine, water and cook covered for 10 minutes till the sauce reduces and thickens.
- Stir in the capers, olives. Top with basil and serve hot with pasta and /crusty bread.
Here’s an old Italian favorite with a new twist – Pasta Fagioli with Chick Peas. Usually made with cannellini beans, this recipe uses chick peas instead.
Ingredients
- 6 oz small pasta like macaroni
- ½ can of chick peas, drained and washed
- ½ cup onions, diced
- ¼ cup celery, diced
- ¼ cup carrots, diced
- 1 clove garlic, chopped
- ½ cup tomato sauce
- ¼ tsp oregano, dried
- ½ tsp black pepper
- ½ cup spinach, roughly chopped
- 1/8 tsp salt
- 1 Tbps olive oil
- 3 cups water/broth
Directions
- Saute the onions in a little olive oil till it is tender. Add celery, carrots and garlic and continue to sauté for about a minute.
- Add water/broth, tomato sauce, oregano, black pepper, salt and bring to a boil. Add pasta and cook for about 15 minutes till the pasta is done. Stir in chick peas and spinach (till it wilts slightly). Serve hot with crusty bread.
In a hurry on a weekday, this Broccoli Naan Pizza can be ready in a few minutes!
Ingredients
- ½ cup broccoli florets
- 5-6 pitted black olives, sliced
- ½ cup tomato sauce
- ½ cup shredded, low-fat, skim milk mozzarella cheese
- 1 Tbsp olive oil
- 1 clove garlic, cut in half
- 2 naans
Directions
- Brush olive oil on the naans and rub them with cut garlic.
- Spread tomato sauce on top and sprinkle with cheese to cover the surface. Top with broccoli and olives.
- Bake at 350F for 10-15 minutes till the cheese melts. Serve hot.
Whip up The Best Bruschetta in minutes with a couple of fresh ingredients!
Ingredients
- 1 cup tomatoes, diced
- 5-7 fresh basil leaves, sliced in ribbons
- ½ loaf french bread, sliced in rounds
- For the Dressing:
- 1 Tbps balsamic vinegar
- 1 Tbsp olive oil
- 1/8 tsp black pepper
- 1/8 tsp oregano, dried
Directions
- Brush the French bread slices with olive oil and toast in the oven on both sides.
- For the dressing: Mix the balsamic vinegar, olive oil, black pepper and oregano with a fork till it forms an emulsion.
- Add the dressing to the tomatoes and let it sit for about 15 minutes to let the flavors meld.
- Scoop the tomatoes onto the slices of bread and top with basil. Serve immediately.
Categories
Herbed Garlic Bread
The best ever Herbed Garlic Bread that is so easy to make!
Ingredients
- 1 loaf, French bread
- 1 clove garlic, minced
- 1 tsp fresh oregano, chopped
- 1 tsp fresh marjoram, chopped
- (Substitute: 1 tsp Italian seasoning for the fresh herbs)
- 2 Tbsps. olive oil
Directions
- Add garlic to olive oil and microwave for 10 seconds. Mix in the oregano and marjoram ( or Italian seasoning if you do not have fresh herbs).
- Slice the French bread in half and cut into 6 inch slices. Brush with the garlic-herb-oil mix.
- Place on a sheet pan and broil in oven for about 5 minutes till golden brown. Serve hot.
Categories
Herbed Baked Ziti
This Herbed Baked Ziti dish needs minimum prep and is so cheesy and delicious!
Ingredients
- 2 cups ziti
- ½ cup tomato sauce
- ½ cup part skim ricotta
- ¼ tsp black pepper
- 1 Tbsp. fresh marjoram, chopped (optional)(substitute: ½ tsp dried marjoram)
- 1 Tbsp. fresh oregano, chopped (substitute: ½ tsp dried oregano)
- 1 Tbsp. fresh basil, chopped (substitute: ½ tsp dried basil)
Directions
- Boil 9 cups of water with salt till it come to a boil. Add pasta and let it cook for 15 minutes till it is al dente. Drain and place in a baking dish.
- Add tomato sauce, ricotta, black pepper, marjoram, oregano and basil to the pasta and mix well.
- Bake at 350F for 20 minutes. Serve hot with a drizzle of olive oil garlic bread and salad.
Simple and satisfying this Spinach and Peas Pasta is something you must try!
Ingredients
- 8oz pasta (like shells or anything small)
- ½ cup chopped spinach, fresh
- ½ green peas, frozen
- ¼ cup sour cream
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ¼ cup onions, minced (substitute ¼ tsp onion powder)
- 1 clove garlic, minced
- 2 Tbsps. olive oil
- 1/8 tsp salt
Directions
- Bring 4 cups of water with a little salt to a boil. Add pasta and continue to boil for about 15 minutes, till it is al dente. Add the peas and boil for another 5 minutes. Set aside a cup of pasta water and drain.
- Mix the sour cream with Italian seasoning and set some aside to garnish.
- Warm some olive oil in a pan and add the onions, garlic and sauté for about a minute till soft. Add part of the seasoned sour cream, black pepper and ½ cup of pasta water. Add additional pasta water if you would like the sauce to be a little thinner. Stir in the spinach and warm till it wilts.
- Mix in the pasta and peas. Serve warm with a dollop of the seasoned sour cream and some garlic bread.