Roasted Beets with Sautéed Greens and Spaghetti

Here's a wonderful dish that I hope you will enjoy.  This is real simple to make.   

This is Roasted Beets with Sautéed Greens and Spaghetti. Wash beets, dry and drizzle with olive oil. Roast in 400 degree oven 'til forth-through soft. Cool them. (In the meantime, prepare spaghetti or pasta in pot and also prepare, season and sauté greens in pan on stove.) When beets are cooled, add to sautéed greens and stir. Add spaghetti or pasta. You can top with grated cheese or ricotta cheese if you like.  Enjoy!

What is your most favorite recipe that you make- over and over and over, again!

 

Anthony J Sepe: 

Pasta Shells with Clams and White Clam Sauce

Ingredients:

8-10  scallions, sliced

2-4 garlic cloves, minced

1/4 tsp. crushed red pepper flakes

4, 6.5 oz. cans chopped clams, drained ( reserve the liquid)

2, 14.5 oz. can stewed tomatoes (no salt added)

2-2.5 cups chicken broth

2 Tablespoons minced fresh basil or 2 teaspoons dried

3-6 teaspoons dried oregano or 2 Tablespoons

1 box hot cooked shells

Grated Parmesan cheese to your liking

 

Preparation:

1.  Spray a large nonstick skillet with nonstick cooking spray: heat.  Add the scallions, garlic and pepper flakes; cook, stirring as needed, until softened, 2-3 minutes.

2.  Add the clams, the reserved liquid, the tomatoes, chicken broth, basil and oregano; bring to a boil.  Reduce the heat and simmer, uncovered, until the liquid is reduced by one-third, 10-12 minutes.

3.  Place the shells in a large serving bowl; add the clam sauce and toss to coat.  Serve, sprinkled with the cheese.

Per serving:

341 Calories, 4 g Total Fat, 1g Saturated Fat, 33mg Cholesterol, 303 mg Sodium, 53g Total Carbohydrate 6g Dietary Fiber, 22g Protein, 208 mg Calcium

 

 

Nancy Collins:  That's easy! Marlene Koch's Quicker Than Take Out Orange Chicken - it is addictive.

 

Cindy Husband:  in-a-hurry black bean burritos

 

Sharon Stuard Lemons:  Sugar free Banana Cream Pie! Everyone loves it and it takes a lot of kcalories out of the dessert at those family get-togethers!

Cook’s Corner Recipe: Whole-Grain Shells with Goat Cheese & Walnuts

 

 

 

Servings: 6 Main Dish Servings

Ingredients:

1. 1/2 Cup walnuts chopped
2. 2 cloves garlic chopped
3. 1 Tablespoon extra virgin olive oil
4. 1 box medium whole-grain shells
5. 1 lb. frozen peas
6. 6 oz. goat cheese, softened
7. salt and pepper to taste

Preparation:

• Heat covered 6-quart pot of water to boiling on high.  Add 2 teaspoons of less of salt.
• In 8 to 10 inch skillet, combine walnuts, garlic, and oil.  Cook on medium until golden and fragrant, stirring occasionally.  Stir in 1/8 teaspoon each freshly ground black pepper.
• Add pasta to boiling water in pot.  Cook 1 minute less than minimum time that label directs, stirring occasionally.
• Add peas; cook 1 minute longer. Reserve 1 cup pasta cooking water.  Drain pasta and peas; return to pot.  Add goat cheese, 1/2 cup cooking water, 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.  If mixture is dry, toss with additional cooking water. 
• To serve top with garlic-and-walnut mixture.

Nutritional Analysis:

430 calories, 20g pro, 59 g carbohydrate, 15g total fat, 5g sat fat, 9g fiber 13mg cholesterol, 350 mg sodium

Source: Good Housekeeping; March 2011.