Zucchini Noodles with Arrabbiata Sauce

Zucchini Noodles with Arrabbiata Sauce

Zucchini Noodles with Arrabbiata Sauce Ingredients:

4 large firm zucchini, peeled
3 T. extra virgin olive oil
3 cloves garlic, crushed and peeled
salt and pepper, to taste

Arrabbiata Sauce:

3 T.. extra-virgin olive oil, divided
½ T. crushed red-pepper flakes
½ c. tomato paste
2 c. fresh tomatoes, chopped and seeds removed
1 t. dried oregano
1 t. garlic powder
salt and pepper, to taste

Garnish (optional):
fresh basil, washed, dried and cut into thin slices
Parmesan cheese, freshly grated

Special equipment: vegetable spiral slicer, such as the Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer or the OXO Spiral Vegetable Slicer.

Zucchini Noodles with Arrabbiata Sauce Directions:

Prepare the sauce by heating olive oil in a large skillet over medium heat. Add the crushed red pepper flakes and heat until fragrant. Reduce heat to medium-low, then add tomato paste, tomatoes, oregano, and garlic powder. Season with salt and pepper, to taste.

Simmer until sauce is slightly reduced, approximately 20 minutes, stirring occasionally.

While the sauce is cooking, slice zucchini into thin, long noodles with a spiral slicer. (If using the Paderno Tri-Blade Vegetable Spiral Slicer, use the small “shredder” blade to create spaghetti-like strands).

Cut the noodles with kitchen scissors once they reach 10-12” long. Place cut noodles on paper or clean kitchen towels to absorb excess moisture and set aside.

Heat olive oil and garlic in a large skillet over medium-high heat until the garlic turns golden brown, about 4-5 minutes.

Reduce heat to medium and remove garlic from the pan with a slotted spoon or fork and discard. Add zucchini noodles to skillet and sauté for approximately 2 minutes. While cooking, use tongs to flip the noodles to ensure they are warmed on each side. Season with salt and pepper, to taste, and set aside.

Remove from heat and toss with warm arrabbiata sauce. Transfer to a serving dish and top with sliced basil and freshly grated Parmesan cheese, if desired. Serve immediately.

Notes re Zucchini Noodles with Arrabbiata Sauce –

This is a really satisfying meal you can feel good about serving! This recipe replaces traditional pasta with healthy and delicious fresh zucchini noodles, so you can indulge in it often without any guilt.

All’arrabbiata is a spicy Italian red sauce made with red pepper flakes. It is traditionally served with rigatoni or penne noodles, but here it is paired with crisp-tender spaghetti-like zucchini noodles.

If you’d like to save a little time, you can use prepared arrabbiata sauce. However, you can make your own from scratch in less than half an hour or you can make large batches in advance, and freeze the rest for easy weeknight meals.

Yield: 4 servings
Total Prep Time: 40 minutes

 

Masala Vermicelli

Masala Vermicelli

Masala Vermicelli Ingredients:

4 Cups Vermicelli – 2 cups
8 Cups Water
5 Peppers (any color)
2 Cups Peas
1 Cup Chopped Onion
Salt (desired amount)
1 Tablespoon Ginger Paste
2 Tomatoes
1 Tablespoon Garlic – Crushed
5 Tablespoons Oil

Masala Vermicelli Directions:

  • Boil water in a pot. Add vermicelli & salt.
  • Add remaining ingredients to pan & stir fry.
  • Strain most of the water out of the vermicelli.
  • Combine ingredients in pot & simmer on a low flame for 7 minutes.
  • Serve!

Makes 4 servings of masala vermicelli.


 

Tomato Bruschetta

Tomato Bruschetta

Tomato Bruschetta Ingredients:

1 Loaf Italian bread, halved lengthwise then cut
crosswise diagonally, into 1?in slices
1 Garlic clove; minced
2 Tablespoon Olive oil
2 Large Tomatoes; peeled, seeded, and chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Chopped fresh basil

Tomato Bruschetta Instructions:

Toast the bread under the broiler until lightly browned.

Combine the garlic and olive oil and brush over one side of the bread.

Spread the tomatoes over the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat the tomatoes.

Sprinkle with basil and serve.

Simple Lasagne

Simple Lasagne

Simple Lasagne Ingredients:

1 pound lean ground beef
2 1/2 cups KRAFT Part Skim Mozzarella Shredded Cheese, divided
2 cups light ricotta cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 (700 ml) jar pasta sauce
1 1/2 cups water
12 lasagna noodles, uncooked

Simple Lasagne Directions:

Heat oven to 350 degrees F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside.

Drain meat; return to skillet. Stir in pasta sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended.

Spread 1 cup of the meat sauce onto bottom of 13×9-inch baking dish; top with layers of 3 lasagna noodles, one-third of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and remaining meat sauce.

Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.

Bake 1 hour. Remove foil; continue baking 15 minutes or until heated through. Let your lasagne stand for 15 minutes before cutting to serve.

Italian Tomato Pot Roast

Italian Tomato Pot Roast

Italian Tomato Pot Roast

Ingredients:

1 (3 lb.) pot roast
1 C of baby carrots
1 C onion, sliced
1/2 C of water
1 C dry red wine
4 potatoes
1 (16 oz.) can of whole tomatoes, including the juice
1 t salt
2 T of vegetable bouillon
2 t of Italian seasoning
2 garlic cloves, minced
1 bay leaf
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