Category: Italian

Categories
Italian pizza Recipes Squash Vegetarian

Low Carb Pizza

This Low Carb Pizza has a squash crust and is healthy and delicious!

Ingredients

  • 1 squash, grated, water squeezed out
  • 1 egg
  • ½ cup flour (almond flour for gluten-free)
  • 1 cup shredded mozzarella cheese
  • 6 grape tomatoes, halved and seeded
  • 4-5 spinach leaves, cut in ribbons
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp garlic powder

Directions

  1. Mix the grated squash (water squeezed out), flour, salt, pepper and garlic powder to make the base. Place it on a well greased sheet pan and shape it into a circle. Bake at 400F on the middle rack for about 10-15 minutes.
  2. Remove from oven. Gently loosen the edges and turn it over using a plate (so it does not break or crumble). Bake for an additional 5 minutes at 400F.
  3. Remove from oven and top with cheese, tomatoes (halved and seeded) and broil for 3-5 minutes to melt the cheese and lightly cook the tomatoes. Sprinkle with spinach. Cool before cutting.
Categories
Italian Pasta Recipes Spinach

No-Boil Spinach Lasagna

No-Boil Spinach Lasagna is less labor-intensive and so full of flavor!

Ingredients

  • 6 no-boil lasagna noodles
  • 8 oz fresh spinach, chopped
  • 1 ½ cup ricotta cheese
  • 1 ½ cup shredded mozzarella cheese
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • ½ tsp dried oregano
  • FOR THE BECHAMEL:
    • 2 Tbsps olive oil
    • 2 Tbsps all purpose flour
    • 1 ¼ cup soy milk
    • 1/8 tsp nutmeg
    • 1/8 tsp salt
    • ¼ pepper, freshly ground

Directions

  1. To make bechamel : Heat some olive oil for about 10 seconds. Add the all purpose flour and whisk vigorously until it forms a roux and continue cooking for about 1-2 minutes. Take off the flame, add a little soy milk and stir to get a smooth paste. Then add the rest of the milk and whisk until smooth. Return to heat for about 3-5 minutes, stirring with a wooden spoon until the sauce thickens. Add nutmeg, salt and pepper.
  2. Mix ricotta, salt, pepper, oregano and chopped spinach and set aside.
  3. Grease a 6 cup baking dish. Spread some bechamel at the bottom. Layer with 2 lasagna noodles broken in halves. Overlap the noodles to cover the bottom of the dish. Spread some ricotta mixture on top and sprinkle with mozzarella cheese.
  4. Add the lasagna noodles, bechamel, ricotta mix and mozzarella cheese for the next layer.
  5. Top with a layer of lasagna noodles, bechamel and mozzarella.
  6. Add about 1/4 cup water and bake covered with aluminum foil at 375F for about 30 minutes. Bake uncovered for an additional 10 minutes till it is bubbly and slightly browned.
Categories
Italian Pasta Recipes Vegetarian

Easy Mac and Cheese

Try this easy Mac and Cheese for warm comfort on a cold day!

Ingredients

  • 8 oz. dry elbow macaroni
  • 1/3 cup onion, chopped fine (optional)
  • 1/3 cup flour
  • 2 Tbsps butter
  • 1 cup soy milk
  • ¼ tsp pepper
  • 1/8 tsp salt
  • 1 cup shredded mozzarella cheese
  • 1/3 cup Italian bread crumbs
  • 2 Tbsps. panko bread crumbs (optinal)

Directions

  1. Place 4 quarts of ater in a pot, add salt and boil. Add the macaroni, stirring occasionally and cook for 10 minutes. Drain. Place in a casserole dish.
  2. Melt butter in a pan. Add the onions and sauté for about a minute till soft. Turn off heat and stir in salt, pepper, flour until smooth. Add milk. Turn on heat and stir till the mixture thickens. Add cheese and stir. Pour over the macaroni.
  3. Top with Italian breadcrumbs and sprinkle some panko bread crumbs for extra crunch. Bake at 375F for 1/2 hour.
Categories
Gluten-Free Italian Pasta Recipes Vegetarian

Homemade Gnocchi

Homemade Gnocchi made with potatoes is a fun activity for the family and kids. And makes an awesome meal as well!

Ingredients

  • 2 potatoes, boiled, mashed
  • 2 cups flour

Directions

  1. Add four 1/2 cup at a time to the mashed potatoes and knead. Stop adding flour when the dough forms a ball.
  2. On a floured surface, roll out small portions of the dough into long shapes. Cut into bit-size pieces of gnocchi.
  3. Boil a pot of water with salt and add the gnocchi to the boiling water for 3-5 minutes till they rise to the top.
  4. Remove, drain and serve hot with tomato sauce and basil or with butter and sage.
Categories
Italian Mediterranean Recipes Soup Vegetarian

Minestrone Soup

This classic Minestrone Soup is a one pot vegetarian meal that really satisfying!

Ingredients

  • 4 oz pasta shells
  • 1 cup onions, diced
  • ¾ cup celery, diced
  • ¾ cup carrots, diced
  • 1 clove garlic, minced
  • ¾ cup canned kidney beans, washed and drained
  • ¾ cup canned chick peas, washed and drained
  • ¾ cup tomato-basil sauce
  • ¾ cup spinach, chopped
  • 2 ½ cups broth/water
  • ½ tsp black pepper
  • ½ tsp Italian seasoning
  • 1/8 tsp salt

Directions

  1. Sauté onions with a little olive oil till it softens. Then add the garlic, carrots and celery and sauté for about 5 minutes till the vegetables soften.
  2. Add water/broth, salt, pepper, Italian seasoning, shell pasta, tomato sauce and boil covered for about 15 minutes.
  3. Add kidney beans and chick peas and boil for another five minutes.
  4. Take the pot off the heat and stir in the chopped spinach.
Categories
Italian Pasta Recipes Spinach Vegetarian

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells make a satisfying and utterly delicious meal!

Ingredients

  • 4 oz Jumbo shells, cooked
  • 1 cup fresh spinach
  • 3 Tbsps ricotta cheese
  • 3 artichoke hearts, pickled
  • 1 clove garlic, minced
  • ½ tsp black pepper
  • ½ cup tomato basil sauce
  • 1 Tbsp olive oil

Directions

  1. Cook the shells till al dente and set aside.
  2. Add olive oil and garlic to a pan till for 5 seconds. Add the spinach and wilt. Transfer to a mixing bowl and add chopped artichoke hearts. Mix in ricotta cheese and black pepper and mix well.
  3. Stuff the shells with the spinach-artichoke-ricotta mixture and top with warm tomato-basil sauce. Serve warm
Categories
Italian Pasta Recipes Vegetarian

Cannellini Bean and Tomato Pasta

Cannellini Bean and Tomato Pasta cooked in white wine is beyond delicious!

Ingredients

  • 8 oz. dry pasta
  • 1 pint grape tomatoes, sliced in half
  • 1 15 oz. can cannellini beans, drained & rinsed
  • 2 cloves garlic, minced
  • 1/3 cup white wine, dry
  • ½ cup spinach, fresh
  • 2 Tbsps olive oil
  • 1/3 cup parmesan, grated (optional)
  • 1/3 cup fresh basil, chopped (optional)

Directions

  1. Add the pasta to a pot of boiling water with salt and cook till al dente. Reserve 1/3 cup of pasta water.
  2. Heat olive oil and garlic in a pan for a few seconds till the garlic is aromatic. Add the tomatoes and wine and cook covered for two minutes.
  3. Add the beans, and 1/3 cup pasta water and cook covered for 10 minutes.
  4. Mix in the pasta and spinach and stir till the spinach wilts.
  5. Top with parmesan and basil.
Categories
Italian Recipes Vegetarian Zucchini

Zucchini Lasagna

Being low-carb and gluten-free does not stop this Zucchini Lasagna from being absolutely delicious.

Ingredients

  • 2 zucchinis, sliced thin length-wise
  • 2 cups spinach, chopped
  • 1 cup ricotta
  • 1 cup tomato sauce (marinara or tomato basil)
  • 1 tsp garlic, minced
  • ½ cup mozzarella, shredded
  • ½ tsp oregano, dried
  • ½ tsp black pepper

Directions

  1. Bake zucchini slices at 350F for 20 minutes. Drain on a paper towel.
  2. Sauté spinach and garlic for about a minute till the spinach wilts. Squeeze out water and cool for 10 minutes. Then mix with ricotta, pepper and oregano.
  3. Lightly grease a square baking dish and spread tomato sauce on the bottom.
  4. Add a layer of zucchini slices followed by spinach-ricotta mix. Repeat once more and end with a layer of zucchini. Top with sauce and mozzarella.
  5. Bake at 350F for 20 minutes. Cool before slicing.
Categories
Broccoli Italian Recipes Sauce Vegan

Pasta with Vegan Bechamel Sauce

Is it possible to enjoy pasta without cheese? Pasta with Vegan Bechamel Sauce won’t dissappoint!

Ingredients

  • FOR THE BECHAMEL:
    • 2 Tbsps olive oil
    • 2 Tbsps all purpose flour
    • 1 ¼ cup soy milk
    • 1/8 tsp nutmeg
    • 1/8 tsp salt
    • ¼ pepper, freshly ground
  • 2 cups cooked pasta (like spaghetti)
  • 1 cup broccoli florets
  • ¼ cup black olives, sliced
  • ¼ cup grape tomatoes, sliced
  • 1/8 tsp salt
  • ½ tsp black pepper

Directions

  1. Heat the olive oil for about 10 seconds.
  2. Add the all purpose flour and whisk vigorously until it forms a roux and continue cooking for about 1-2 minutes.
  3. Take off the flame, add a little soy milk and stir to get a smooth paste. Then add the rest of the milk and whisk until smooth. Return to heat for about 3-5 minutes, stirring with a wooden spoon until the sauce thickens. Add nutmeg, salt and pepper.
  4. Saute the broccoli, in a little oil until it cooks for about 3 minutes and add olives, tomatoes, salt and black pepper.
  5. Add the cooked pasta and sauce and mix well.

Categories
Asian Indian Italian Peppers Recipes Vegan Vegetarian

Asian Style Spaghetti

Asian Style Spaghetti is a fusion of flavors that is sure to please. This is a variation of Indo-Chinese Hakka noodles.

Ingredients

  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 4 oz spaghetti
  • 2 Tbsps olive oil
  • 1/2 tsp black pepper
  • 1 Tbsp soy sauce
  • 1 Tbsp hot sauce

Directions

  1. Boil spaghetti in water for about 15 minutes till it is al dente. Drain and set aside.
  2. Add the oil to a pan and saute the peppers for about a minute and add black pepper.
  3. Add the spaghetti, soy sauce, hot sauce and mix well. Eat with protien of your choice.