One Pot Roasted Red Pepper and Sausage Alfredo

One Pot Roasted Red Pepper and Sausage Alfredo

Serves 4.

Delicious.  Easy.  Impressive.  Perfect for when friends come over!
Source: Host the Toast

¾ lb Italian sausage

4 cloves garlic, finely chopped

1 tablespoon olive oil

1½ cups milk, plus ¼ cup for the sauce

1½ cups chicken broth, plus ¼ cup for the sauce

1 (16 oz) jar roasted red peppers, drained and pureed (you can do this in a food processor or blender)

8 oz goat cheese

½ cup grated parmesan

Salt and pepper, to taste

3 handfuls fresh spinach

Kosher salt and freshly ground black pepper, to taste

12 oz pasta of your choice

Remove the casing from the sausage and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers.

 

In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.

 

Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.

 

Stir in spinach, 1 handful at a time, and cook until wilted and hot.

Stir in the goat cheese and parmesan. Continue to stir until melted. Remove from heat and serve.

Penne with Pancetta and Spinach

Penne with Pancetta and Spinach

Serves 8-10.  I usually cut this one in half.

We loved this.  Will be making it again for sure!
Slightly adapted from: Cooking Light

8 oz. French bread
6 oz. chopped pancetta
3/4 cup chopped onion
2 t. minced garlic
1/3 cup all-purpose flour
3-3/4 cups 1% milk
1/4 cup half-and-half
6 cups chopped fresh spinach
1/2 cup grated fresh Parmigiano-Reggiano cheese
1-1/4 t. salt
1/2 t. black pepper
8 oz. hot cooked penne (about a 1-lb. box, uncooked)
1/4 cup butter, melted

Preheat oven to 425 degrees.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.

1. Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add pancetta, onion, and garlic; sauté 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.
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3. Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter; toss well. Sprinkle over pasta mixture. 
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5. Bake at 425° for 6 minutes or until crumbs are lightly browned.

Spaghetti with Chicken Meatballs

Spaghetti with Chicken Meatballs

Serves 4-6.

A healthier twist on the traditional classic, especially if you serve it with whole wheat pasta, but still just as satisfying.
Source: Just a Pinch

1 lb. ground chicken
2 eggs
1/4 medium onion
1 t. seasoned salt
1/2 t. pepper
1 t. crushed red pepper
1/2 t. garlic powder
1 t. Italian seasoning
1/2 c. crushed Ritz cracker crumbs
1/4 c. Parmesan cheese
Spaghetti, cooked to package directions
Your favorite pasta sauce

Preheat oven to 350 degrees.

In a large bowl, combine the first 10 ingredients.  Take mixture and roll into medium or small meatballs (about 12).  Place meatballs on a pan coated with nonstick spray (especially if your ground chicken is very lean).  Bake for 40 minutes.

Serve over spaghetti with your favorite sauce.

Chicken Spaghetti

Chicken Spaghetti
Serves 6-8.

A comfort casserole perfect for winter from The Pioneer Woman.

Slightly adapted from: The Pioneer Woman

2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups chicken broth From Pot
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Cook spaghetti until al dente. Do not overcook. When spaghetti is cooked, drain and combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad

Serves 6.

I added some Ranch to make this dish a little milder, and reduced the amount of blue cheese after realizing it was a bit overwhelming.  It's rich  with the recommended 1-1/2 cups, but if that's your groove, then go for it! 
Slightly adapted from: The Girl Who Ate Everything

8 ounces small uncooked pasta (such as penne)
1/2 cup Frank’s hot sauce
1/2 cup olive oil
1/8 cup Ranch dressing
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery salt
2 cups precooked chicken or rotisserie chicken, chopped
3/4 cups crumbled blue cheese
1 cup carrots, chopped
1 cup celery, chopped
(optional) 1/2 cup red onion, chopped

Cook pasta according to package directions to al dente in adequately salted water. Drain and rinse thoroughly with cold water (If serving hot don't use cold water).

While pasta is cooking, whisk together hot sauce, oil, lemon juice, garlic powder, onion powder, and celery salt in small bowl until well combined.

Place the pasta in large mixing bowl. Stir in chicken, blue cheese, carrots, celery, and onion (optional). Slowly mix in desired amount of dressing. You may not want to use all of the dressing.
Can be served cold or hot. If serving cold, refrigerate until ready to serve.

Creamy Lumaconi with Italian Sausage and Spinach

Creamy Lumaconi with Italian Sausage and Spinach

Serves 2.

Satisfyingly rich cream sauce with the healthy crunch of fresh spinach.  Very good!
Slightly adapted from: Bev Cooks

1 head garlic, end sliced off
1 tsp extra-virgin olive oil
2 cups lumaconi (or any small pasta)
2 Italian sausage links, casings removed
2 Tbs. butter
2 Tbs. flour
1 cup milk
1 thyme sprig, leaves removed
1 oregano sprig, leaves removed
2 cups chopped spinach
coarse salt and freshly ground pepper

Preheat oven to 400. Place the garlic head in a small piece of aluminum foil, drizzle with oil, seal and roast for 35 minutes. Remove from heat and set aside.  When cool, squeeze whole garlic cloves out of shell.

Heat a medium sauce pot over medium high. Add the sausage and break up with a wooden spoon, cooking until browned all over, 6 minutes.  Remove sausage, leaving the grease (about 1 tablespoon).  Add butter, and melt.  When the foaming subsides, add the flour. Whisk constantly for 1 minute, and then slowly add the milk, continuing to whisk another 5 minutes or so until the sauce gets thick and creamy. Add in the herbs, a pinch of salt and pepper and whisk a little more. Transfer a small amount (about 1/3 cup) of cream sauce to a small food processor, add the roasted garlic cloves and pulse until very smooth. Return to the sauce pot, mix to combine, and keep warm.

In the meantime, bring a large pot of salted water to a boil. Add the pasta and boil until al dente. Just taste it to test it. Drain and return to the pot.

Pour the cream sauce over the pasta, along with the spinach and sausage. Toss to coat and combine everything.

Fast & Spicy Thai Noodles

Fast & Spicy Thai Noodles

Serves 8.
When I tried this, I had to have the recipe!  And it's so easy to make!  A great substitute for traditional pasta salad.  Be careful, it's got a zing to it!
Source: a friend's mom :)

1 lb. chunky pasta, such as farfalle
½ cup extra virgin olive oil
(2)  11 ½ oz.  bottles of Bangkok Padang Peanut Sauce (Only use House of Tsang Brand) in Asian section
8 green onions, cut diagonally into 1/4 –inch pieces
3-4 shakes dried parsley or a handful of chopped, fresh parsley (I use fresh)
½ cup dry roasted peanuts, whole or chopped (add more if desired)

Boil pasta, per package directions, in plenty of salted water.  Drain and transfer to large container, tossing with the olive oil and stirring occasionally.  Allow the pasta to cool to room temperature.  Just before serving, combine one entire bottle of Peanut Sauce (see note below), green onions, parsley and peanuts.  Toss just a bit as the dish is erved.  The first time this dish is served, it’s served at room temperature.  Leftovers are served cold. 

NOTE:
The person who gave me this recipe noted she had tried many other types of peanut sauce, commercial and homemade and, hands down, this is the best one available.  It is inexpensive and available at Giant Eagle and Kroger.  Be sure to let the pasta come to room temperature before adding the peanut sauce or it ruins the consistency and dish is diminished.  The reason she indicated one bottle of sauce will do it but adding the second bottle makes it nice and moist.  Prepare the pasta the night before and then added the second bottle before serving.

Beef and Cheese Manicotti

Beef and Cheese Manicotti

Serves 6.

This is something I should always have in the freezer. It's such a great meal to have on hand, can feed a crowd, and is usually something everyone loves.  Plus, the only things you need to make it a complete meal are garlic bread and salad.
Source: Giada De Laurentiis

4 t. olive oil

1 medium onion, coarsely chopped

1 lb. ground beef

Salt and freshly ground black pepper

1 (8-oz. pkg.) manicotti

1 (15-oz.) container whole-milk ricotta

3 c. shredded mozzarella

1 c. grated Parmesan

2 T. chopped fresh Italian parsley leaves

2 garlic cloves, minced

3 c. marinara sauce

2 T. butter, cut into pieces

Heat a heavy medium skillet over medium heat. Add 1 t. of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 t. of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4-6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1-1/2 to 2 c. mozzarella cheese, 1/2 c. Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 t. of oil over a 13"x9" glass baking dish. Spoon 1 1/2 c. of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 c. of mozzarella cheese, then the remaining 1/2 c. of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30-35 minutes. Let the manicotti stand 5 minutes and serve.

Pasta Bolognese

Pasta Bolognese

Serves 4-6.

Great meaty pasta dish!
Source: Taste and See That the Lord is Good: Promise Choir 2011 cookbook

1 box penne pasta
1 medium carrot
1 celery stalk
1 small onion
2 garlic cloves
1 T. olive oil
1 lb. ground beef
1 c. white wine
2 T. tomato paste
28-oz. can tomatoes or spaghetti sauce

Finely mince the vegetables.  Heat oil in a large Dutch oven, add processed or chopped vegetables, sweat until clear.

Add ground meat and cook, stirring well to break up meat.  Brown.
Add wine, bring to a simmer, stirring occasionally until all liquid is evaporated (20-30 minutes).
Stir in tomato paste, combine for one minute.

Add tomatoes, salt and pepper to taste.  Bring to a simmer and reduce heat to medium low, cooking for 15 minutes, or until thickened.

Serve over prepared pasta.

Pasta with Marinara, Veggies, and Chicken

Pasta with Marinara, Veggies, and Chicken

Serves 4-6.

Here's an easy meal for you.  It takes your grocery store's fast fixes (boxed pasta and jarred marinara), combines them with a few fresh favorites (chicken breasts and veggies), and wa-lah! dinner!

1 box penne pasta
4 boneless, skinless chicken breasts
1 jar your favorite marinara sauce
Olive oil
One small zucchini, chopped
One tomato, chopped
1/2 c. shredded carrots
One green bell pepper, chopped

Cook pasta according to package directions.

In a saucepan, cook veggies in a few teaspoons of olive oil over medium heat until tender.  Add marinara sauce and heat through.

Meanwhile, in a skillet, cook chicken breasts in a few teaspoons of olive oil over medium heat until no longer pink in the middle, flipping halfway through.  Remove chicken breasts when fully cooked and set aside.

Transfer cooked and drained pasta to bowls, top with marinara/veggie mixture, and lastly top with sliced chicken breasts.  Serve with garlic bread.

Dried Cherry Orzo Salad

Dried Cherry Orzo Salad

Serves 6.

A great side dish for almost any meal --- picnic, dinner party, weeknight at home.  Also a great vegetarian option.  My father-in-law gave me a sampler pack of Round Pond olive oils, and I used the blood orange olive oil in this recipe, as suggested.  Only have extra virgin olive oil?  That's okay... this salad would taste great with that as well!
Source: Round Pond Summer Picnic Men.

1 box orzo pasta
1 cup dried cherries
3 handfuls of baby arugula
½ -1 cup feta cheese
¾ cup almond slivers, toasted
Juice from one orange (If blood oranges, you will need 2-3)4-6 Tbsp Round Pond Blood Orange Olive OilSalt & Pepper to taste

In a large pot, cook orzo pasta according to directions on the box. Once pasta is cooked, drain and then pour in 2 Tbsp Blood Orange Olive Oil to help coat the pasta and prevent clumping. Spread orzo on a baking sheet to let cool.

While orzo is cooling, toast almond slivers until golden brown and fragrant. In a large bowl mix cool orzo, arugula, dried cherries, feta cheese, almonds, juice from orange & Blood Orange Olive Oil. 

Italian Beef & Shells

Italian Beef & Shells

Serves 4.

A perfect weeknight meal!
Source: Taste of Home: Simple & Delicious, Oct/Nov 2010

1-1/2 cups uncooked medium pasta shells

1 pound lean ground beef (90% lean)

1 small onion, chopped

1 garlic clove, minced

1 jar (23 ounces) marinara sauce

1 small yellow summer squash, quartered and sliced

1 small zucchini, quartered and sliced

1/4 cup dry red wine or reduced-sodium beef broth

1/2 teaspoon salt

1/2 teaspoon Italian seasoning

1/2 teaspoon pepper

Cook pasta according to package directions.

Meanwhile, in a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the marinara sauce, squash, zucchini, wine and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Drain pasta; stir into beef mixture and heat through.

Turkey Meatloaf AND Meatballs

Turkey Meatloaf AND Meatballs

Makes enough for 2 meals, each with 2-3 servings.

Here's a healthier twist on two classics. Nothing can compete with the taste of traditional ground beef for me, but these are nice for a change from the usual.
Source for meatloaf: Skinny Taste blog

Here's your base recipe:
1.3 lb 93% lean ground turkey
1 large egg
1/2 small onion, minced
1 T. olive oil

Additional ingredients you'll need for the meatloaf:
1/4 c. oatmeal
1/4 c. ketchup
1 t. Worcestershire sauce
1/2 t. marjoram
salt
additional ketchup, BBQ sauce, or shredded cheese for topping

Additional ingredients you'll need for the meatballs:
1/4 c. bread crumbs
1/4 c. Parmesan cheese
salt and pepper

Preheat the oven to 350°. In a medium bowl mix turkey, onion, egg and olive oil until well combined.  Divide mixture in half and transfer one half to a second bowl.
To the meatloaf bowl, add oatmeal, ketchup, salt, Worcestershire, and marjoram.  Divide into 2-3 equal loafs and place on an ungreased nonstick baking pan.  Top with ketchup or barbeque sauce if desired.  Bake uncovered for 40-50 minutes.  Add a topping of shredded cheese for final 10 minutes, if desired.

You could also wrap individually in plastic wrap and freeze until ready to bake.  Simply thaw in the fridge overnight and bake as directed.

To the meatballs bowl, add breadcrumbs, parmesan cheese, and salt and pepper.  Bake for 15-20 minutes or freeze on a baking sheet before transferring to a freezer bag.  Thaw overnight in fridge before baking.

Vodka Pasta

Vodka Pasta

Serves 4.

(This was supposed to post on Labor Day Monday, but I dropped the ball somehow and cancelled the posting without realizing it. So here's for your Thursday enjoyment...)

TRUE STORY: I scheduled this post weeks ago (I schedule my posts a week or two out so I don't need to worry about blogging every day.  This surprises some people.  And I think it squashes a vision for others, who think they've reading about my "last night's dinner," when in actuality it's usually a few days/weeks old.), and just a few days ago realized that it would be posting on LABOR day.  Read on...

I was flipping cookbooks the other day, looking for inspiration on what to make next, when one of them opened up to this Vodka Pasta recipe, bookmarked by the cover flap.  And that's when I realized that I had made this for The Mr. and I the night before I went into labor, and never got around to blogging it.  I guess I was just a little too busy having a baby, spending a few nights in the hospital, and bringing home a little bundle with no other intention than to snuggle her 24/7.  But alas, here it is.  And for all you who believe in Old Wives' Tales, maybe you'll make this next time you're hoping to kick start active labor.   
Source: Rachael Ray

1 T. extra-virgin olive oil, once around the pan in a slow stream

1 T. butter

2 cloves garlic, minced

2 shallots, minced

1 c vodka

1 c. chicken stock

1 can crushed tomatoes (32 ounces)

Coarse salt and pepper

16 oz. pasta, such as penne rigate

1/2 c. heavy cream 

20 leaves fresh basil, shredded or torn

Crusty bread, for passing

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock 1/3 cup at a time (you may not need all of it), tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.


Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

A Note From The Little Lady: I think 1 cup of chicken stock is too much, as it seemed to make my sauce a little too runny.  See what you think for yourself, but consider adding the chicken stock in parts, as I suggested above, and stop when it seems right.

Pasta with Sun-Dried Tomatoes

Pasta with Sun-Dried Tomatoes

Serves 2.

A delicious pasta dish that would be great for when entertaining a vegetarian-friendly crowd.  The Mr. raved about this!  The original recipe is slightly different in that there are not fresh tomatoes in the pureed sauce and it's served at room temperature.  I liked thickening the sauce with a fresh tomato and serving it hot, but I think either would be delicious.  Definitely give this a try!
Adapted from: Ina Garten

3/4 box fusilli pasta
2 vine-ripened tomatoes, chopped
8 sun-dried tomatoes in oil, drained and chopped
3 T. olive oil
1 T. red wine vinegar
1 garlic clove, diced
Salt and pepper
1/2 lb. fresh mozzarella, chopped
1/4 c. freshly grated Parmesan
Fresh basil, julienned

Cook pasta according to package directions. 

Meanwhile, make sauce by adding the following to a food processor: half the chopped fresh tomatoes, half the sun-dried tomatoes, olive oil, vinegar, garlic, and salt and pepper.  Process until smooth.  Transfer sauce to a small saucepan and add remaining fresh tomatoes, sun-dried tomatoes, and mozzarella to the pot.

When pasta is cooked, drained and add to the saucepan.  Serve topped with Parmesan and fresh basil.

Creamy Chicken Fettuccine Bake

Creamy Chicken Fettuccine Bake

Serves 12.

The picture was taken before I baked it.  I didn't have a chance to snap a photo afterward before we ate.
Adapted from: recipe on Ronzoni Garden Delight Fettuccine box

2 pkgs. Ronzoni Garden Delight fettuccine
4 T. butter
4 t. minced garlic
2 pkgs. (8-oz. each) cream cheese, cut into cubes
4 c. milk
3-1/2 lbs. boneless, skinless chicken breasts
Grated Parmesan cheese

Cut chicken breasts into bite-sized pieces.  In a skillet over medium heat, warm 1-2 T. of olive oil, and then add chicken.  Cook until no longer pink.  Remove from skillet and set aside.

Meanwhile, cook pasta according to package directions.

In another large skillet (or the one you used for the chicken) over medium heat, melt butter.  Add garlic.  Cook and stir for about 1 minute.  Add cream cheese and slowly add in milk; stir until cheese melts and mixture thickens.  This may take a while.  Add chicken; toss to coat.  Transfer to a large baking dish; top with Parmesan cheese.

Bake for 30 minutes or until bubbly and just beginning to brown.

A Note From The Little Lady: If you want to make this ahead of time, cover with foil and store in refrigerator until ready to bake.  Increase baking time to 1 to 1-1/2 hours, removing foil after about 45-60 minutes.

Laughing Cow Alfredo Sauce

Laughing Cow Alfredo Sauce

Serves 2

I love this sauce! It's rich and creamy but not all that bad for you. Serve over penne, add chicken and some garlic bread and you've got yourself a very tasty meal!

I can't remember where I originally got this recipe, but here's one source: SparkPeople

3 wedges Laughing Cow Light Creamy Swiss cheese

1 T. parmesan cheese

1/2 T. margarine

1/2 c. skim milk (or fat-free half-and-half)

1/2 t. garlic powder

Combine all ingredients in a saucepan and heat over medium-low, stirring occasionally until cheese is completely melted and mixture is smooth. This will take 15-20 minutes.

Serve over cooked penne pasta with grilled chicken strips, if desired.

Spinach Manicotti

Spinach Manicotti

Serves 4-5.

Don't you love it when healthy food tastes awesome??? The original recipe says to use 8 manicotti shells, but I found the filling went further than expected.

Source: Everyday Food magazine

coarse salt and ground pepper

10 manicotti shells (from an 8-oz. package)

1 t. extra-virgin olive oil

1 container (15 oz.) part-skim ricotta cheese

1 c. finely grated Parmesan cheese (2 oz.)

1 t. finely grated lemon zest

1 pkg. (10 oz.) frozen spinach, thawed and squeezed dry

2 c. prepared marinara sauce

1/4 t. dried oregano

2 T. heavy cream

Preheat oven to 375 degrees.

In a large pot of boiling salted water, cook pasta shells according to package directions. Drain well and arrange in a single layer on an oiled rimmed baking sheet.

Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan, and lemon zest. Stir in spinach and season filling with salt and pepper.

Transfer filling to a large zip-top plastic bag. Twist and squeeze bag so filling is in one corner. With scissors, snip a 3/4" opening in corner. Pipe filling into both ends of each pasta shell. Arrange stuffed shells in an 8" square baking dish.

In a medium bowl, whisk together marinara sauce, oregano, and cream. Pour sauce evenly over stuffed shells and top with 1/2 cup Parmesan. Bake until sauce in center of dish is bubbling and Parmesan is browned in spots, about 30 minutes. Let sit 5 minutes before serving.

A Note From The Little Lady: If dish has been made ahead of time and refrigerated, increase baking time to 50-60 minutes.

Fresh Pasta Sauce for One

Fresh Pasta Sauce for One

Serves 1.

You've got tomatoes and a few veggies to use up. You don't have anything planned for dinner. It's just you. Try making this.

1 t. extra virgin olive oil

1/4 c. diced onion

1/2 t. minced garlic

2 vine-ripened tomatoes, diced

3 miniature carrots, diced

1/4 c. diced cauliflower

3 oz. uncooked linguine

Heat olive oil over medium heat in a small saucepan. Add onion and garlic; heat until fragrant and the onions are tender. Toss in tomatoes, carrots, and cauliflower; bring to a boil then reduce to a simmer. Simmer until flavors combine and vegetables are tender, about 15-25 minutes.

Meanwhile, cook linguine according to package directions. Serve sauce over cooked pasta.

Baked Tortellini with Bacon

Baked Tortellini with Bacon

Serves 2-3.

Simply amazing. The original recipe says this will serve 6, but I disagree. It IS a richer dish, so it's probably best paired with a large salad, which will stretch the servings to 4-5, but if this is the main and only dish, plan on 2-3. And you'll like it enough that you won't want to share with many others.

Source: Everyday Food magazine

4 slices bacon, sliced crosswise into 1/2" pieces

1 small white onion, diced

1 garlic clove, minced

coarse salt and ground pepper

1 T. all-purpose flour

2 c. whole milk

2 pkgs. (8.8 oz. each) cheese tortellini

1/2 c. grated Parmesan cheese

Preheat oven to 400 degrees.

In a medium saucepan, cook bacon over medium heat until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper tower to drain. Add onion and garlic to pan and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add flour and cook, stirring, about 30 seconds.

Slowly add milk, whisking constantly. Add tortellini and bring to a boil over medium-high heat, stirring occasionally. Reduce to a simmer; cook, stirring often, until liquid has thickened, about 4 minutes. Remove from heat; stir in bacon and 1/4 c. Parmesan. Transfer to a 2-quart baking dish and top with 1/4 c. Parmesan. Bake until top is golden brown, about 3-5 minutes.

A Note From The Little Lady: Feel free to use variations on the cheese tortellini. We had great success with mixed herb. Also, if you would like to make this ahead of time, reduce oven temperature to 350; bake for 35 minutes and then increase temperature to 400 for a final 10 minutes, bringing total baking time to 45 minutes.