Some More Tasty Recipes

Penne Pasta and Broccoli

12 ounces penne pasta
1 large bunch of broccoli
12 ounces of grape or cherry tomatoes, halved
1/2 cup fresh basil leaves chopped
1/4 cup freshly grated Pecorino Romano cheese

Boil and salt water. Cook pasta and then when there is 3 mins left of cooking the pasta is left add the broccoli. Reserve 1/2 cup of cooking water. Drain. Cook tomatoes in a skillet then stir in pasta and broccoli. Add some water that you saved. Remove from heat and stir in the basil leaves and cheese. [This recipe is suppose to have sausage in it, which I'm sure tastes great with it. . .however I am a vegetarian. For those who are not, Before you cook the tomatoes, cook your cut sausage slices in the skillet and then add the tomatoes and as you cook these together then follow the rest of the steps].



Penne Shrimp with Spicy Tomato Sauce

1/4 cup(s) olive oil
1 tablespoon(s) lemon juice
1 1/2 teaspoon(s) paprika
1 1/2 teaspoon(s) ground cumin
1/4 teaspoon(s) ground ginger
1/4 teaspoon(s) dried oregano
1/2 teaspoon(s) salt
1/8 teaspoon(s) fresh-ground black pepper
3/4 cup(s) canned crushed tomatoes in thick puree
1/3 cup(s) chopped cilantro or parsley
3/4 pound(s) penne rigate
1 pound(s) medium shrimp, shelled

In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.
In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce. Variations : Penne with Mozzarella and Spicy Tomato Sauce Use 1 pound fresh mozzarella, cut into 1/4-inch cubes, in place of the shrimp. Toss the cheese in at the end. Penne with Sausage and Spicy Tomato Sauce Use grilled sausage cut into bite-size pieces in place of the shrimp. Toss the sausage into the pasta with the tomato sauce. Penne with Grilled Vegetables and Spicy Tomato Sauce In place of the shrimp, use grilled or sautéed vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. Toss the vegetables into the pasta with the sauce. Wine Recommendation: With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white--a pinot grigio, for example.

Vegetable Lasagna

2 1/2 cup(s) ricotta cheese
1 cup(s) Pecorino Romano cheese, grated
3 clove(s) garlic, finely chopped
1 tablespoon(s) dried oregano
1 tablespoon(s) dried basil
1 large egg
1 teaspoon(s) (each) salt, pepper, crushed red pepper
2 tablespoon(s) extra-virgin olive oil
1 pound(s) Cremini mushrooms, roughly chopped
1 large onion, peeled and sliced 1/4-inch thick
2 (each) red and yellow bell peppers, seeded and sliced into 1/4-inch-thick strips
12 ounce(s) fresh baby spinach
4 1/2 cup(s) marinara sauce
1 pound(s) no-boil lasagna noodles, such as Barilla
1 1/2 pound(s) fresh mozzarella cheese, sliced 1/4-inch thick

Make the fillings: Combine the ricotta and Pecorino Romano cheeses, garlic, herbs, and egg with 1/2 teaspoon each of salt and pepper and the crushed red pepper in a bowl and set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and cook until golden, about 3 minutes. Add the remaining tablespoon of oil, onions, and peppers and cook until slightly softened, about 4 more minutes. Add the spinach and remaining 1/2 teaspoon each of salt and pepper. Toss and cook until spinach is wilted and tender, about 2 minutes. Set aside.
Assemble the lasagna: Heat oven to 350 degrees F. Pour 1 1/2 cups sauce into a deep-dish lasagna pan. Layer 5 lasagna noodles over the sauce. Top with half of the cooked vegetables and a third of the mozzarella. Layer with 5 more noodles and spread half the ricotta mixture over the noodles. Top with 1 cup of sauce and add another layer of noodles. Add the remaining vegetables, another third of the mozzarella, and a layer of noodles. Spread on the remaining ricotta mixture, 1 cup of sauce, and the last layer of noodles. Add the remaining sauce and mozzarella. Cover with foil and bake until bubbly, about 1 hour, 20 minutes. Let the lasagna cool slightly before serving.

Sauteed Shrimp on Black Bean Salad

1 1/4 pound(s) large shrimp, shelled and deveined
2 teaspoon(s) olive oil
1 lime
1 small onion, chopped
1 medium red pepper, chopped
1 teaspoon(s) ground cumin
1 can(s) (15- to 19-ounce) black beans, rinsed and drained
2 tablespoon(s) chopped fresh cilantro leaves

Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper. In 12-inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute. Add shrimp and cook about 6 minutes or until shrimp turn opaque throughout, stirring frequently.
Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice; set aside.
Transfer shrimp to small bowl; cover with foil to keep warm. In same skillet, heat remaining 1 teaspoon oil on medium 1 minute. Add onion and red pepper, and cook 8 minutes or until tender. Stir in cumin; cook 1 minute. Add black beans, lime peel and juice, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cook 3 minutes or until heated through. Spoon black bean mixture onto 4 dinner plates. Top with shrimp and any liquid in bowl; sprinkle with chopped cilantro.


Tortilla Pie

1 cup(s) frozen corn kernels
2 green onions, thinly sliced
1 teaspoon(s) ground cumin
1 1/2 cup(s) salsa
1 can(s) (15- to 19-ounce) low-sodium black beans, rinsed and drained
4 burrito-size flour tortillas (96% fat-free)
1 package(s) (8-ounce) reduced-fat (2%) shredded Mexican cheese blend
2 tablespoon(s) chopped fresh cilantro leaves

Preheat oven to 450 degrees F. Spray large cookie sheet with cooking spray. Spray 12-inch nonstick skillet with cooking spray; place over medium heat. Add frozen corn, green onions, and cumin; cook 3 minutes or until corn thaws. Remove skillet from heat; stir in salsa and beans. Place 1 tortilla on cookie sheet; top with 1 cup bean mixture and 1/2 cup cheese. Repeat, starting with tortilla, to make 2 more layers. Top with remaining tortilla and cheese. Bake pie 10 minutes or until heated through. Carefully transfer pie to cutting board; sprinkle with chopped cilantro. With sharp knife, cut into wedges to serve.