Avocado Basil Pasta with Pine Nuts (Meatless)

This one is definitely going on the dinner menu calendar rotation. This tastes like it should be bad for you. I use organic angel hair pasta, but choose your favorite.  Here's the recipe for the sauce.

Serves 4-6

INGREDIENTS

1 avocado - smashed

5 leaves of fresh basil - chopped (reserve small amount for garnish)

3 cloves of garlic - finely chopped

1 TBSP - fennel seed

1 - 2 cups (consistency) - organic vegetable stock

1/4 cup - toasted pine nuts

Olive oil cooking spray

SNP - Salt and pepper

MEAL PREP: 10 MINUTES

You can boil the water for the pasta and slice a baguette during the time it takes to prep the ingredients. Cook the pasta to the package directions. Toast pine nuts and let cool.

In a bowl, smash the avocado.  Add half of the vegetable stock to thin out the consistency. Chop basil and reserve a couple of tablespoons as a garnish.

DIRECTIONS

In a large saucepan set to medium heat, spray cooking oil to coat the bottom of the pan. Add garlic and fennel seed and cook for 5 minutes. Add avocado mixture and stir for one minute or until combined with the garlic and fennel. Add remaining vegetable stock, SNP, and let simmer on low. The pasta should be close to done as this is comes together rather quickly.  Toss in noodles and turn off the heat. Let the flavors marry for five minutes. Add pine nuts and basil garnish. Serve with french baguette and side salad.

Pasta Primavera (Meatless)

INGREDIENTS:

1 - whole yellow or red onion diced

2 - cloves garlic diced

1 - 14.5oz can fire roasted tomatoes

1/8 - cup kalamata olives diced

1/8 - cup capers diced

1 - cup button mushrooms sliced

5 - leaves fresh basil diced

3 - cups fresh baby spinach

1lb. organic pasta

Salt and pepper to taste

Olive oil cooking spray

1 - cup vegetable stock

DIRECTIONS:

Veggie Prep: 5-10 minutes of slicing and dicing

Pasta Prep: 10 minutes. Fill large pot and bring to boil. Add pasta when you're ready to start making the sauce. Cook the pasta to package directions.

In a large skillet, spray a thin layer of cooking spray. Cook onions on medium high heat for five minutes or until translucent. Add garlic and cook for another two minutes and then add the can of fire roasted tomatoes. At this point add a little pinch of salt and pepper. Add vegetable stock, mushrooms, capers, and olives. Cover pan with lid and let simmer on low for 5 minutes. Uncover lid and add spinach in batches as it wilts. Pasta should be done cooking at this time. Drain and add pasta to sauce mixture along with half of the chopped basil. When serving sprinkle basil on top.

Baked Ravioli (T-30 Minutes To The Dinner Table)

This dish is kid friendly and mom approved. I like to whip up Baked Ravioli later in the week when we're on the homestretch for the weekend. It's super easy, delicious, and takes no time to prep or bake.

INGREDIENTS:

1 - Package frozen ravioli - your choice (thawed previous day in refrigerator)

1 - 28oz. jar store bought pasta sauce

1 - 14.5oz. can of fire roasted tomatoes

1 - cup fat free or low fat cottage cheese

1 - cup mozzarella/provolone shredded cheese

1/4 - cup grated Parmesan cheese

1 - TBSP garlic powder

1 - TBSP Italian seasoning

DIRECTIONS:

Prep Time: 5 minutes

I like to thaw my ravioli a day in advance. If you're pressed for time you can always set it out on the counter or defrost it in the microwave.

In a large mixing bowl, combine pasta sauce, fire roasted tomatoes, cottage cheese, half of the mozzarella mixture, garlic powder and Italian seasoning. Combine ingredients so they are thoroughly combined. Add in ravioli and stir until all the pasta is covered with sauce and cheese.

In a 9 X 11 baking dish, add mixture and even out the top with spoon. Sprinkle Parmesan cheese for one layer, then add the remaining mozzarella cheese.

Bake at 425 for 15-20 minutes until the cheese is bubbly. Let it set for five minutes prior to serving so the pasta sauce sets.

Grilled Chicken Pasta Primavera

My family loved this quick dish. It's ready in as little time it takes to boil your pasta. This is one of those dishes that you throw in anything you have from the pantry or fridge. I added whole black olives, chopped tomatoes, chopped spring onions, and sliced cucumbers. I added one of those Italian seasoning salad dressing packs to the the liquid I steamed my leftover chicken in the microwave. There's a tip for ya. If you have leftover grilled chicken breast and you plan on using it for a quick dish, then add about a quarter of a cup of water and let it steam in the microwave on high for a few minutes. Your chicken will be moist. So I added the salad dressing mix packet to that leftover water and then mixed it all together with the pasta. I topped this dish with some fresh Parmesan and Romano cheeses. Some torn basil leaves would go well with this dish also. 

Baked Ziti

Tonight we had baked ziti for dinner. If you have 20-25 minutes then you can whip this together quickly for a weeknight meal that will satisfy your family.

It's ok to make baked ziti with jarred marinara. Go ahead and pick your favorite. You want to know how to make it taste authentic? Add a can of *fire roasted tomatoes* with your mixture. You will not believe the difference that makes. You would think the sauce has simmered all day.  

This dish is an assembly process and you can cater it to your tastes. I like to add frozen meatballs diced up and cottage cheese to give it the fake lasagna flavor. Most times I use my precooked ground turkey if the family is craving meat. This can easily be a meatless dinner item.