2 Tbs. olive oil
1 onion, diced
2 carrots, diced (approx. 2 cups)
1 zucchini, diced (approx. 2 cups)
1 yellow squash, diced (approx. 2 cups)
1 8-oz box of sliced mushrooms, any kind but I love shitake or baby bellas
1/2 tsp. Italian seasoning
1 10-oz package frozen chopped spinach, thawed and drained (squeeze water out with your hands)
1 32-oz jar Gramma Napoli sauce
1 box no boil lasagna noodles
2 cups ricotta (Kite Hill if going vegan)
1 cup shredded mozzarella , plus more for top (violife shredded mozz if going vegan)
1/2 cup grated parmesan, plus more for top (Follow Your Heart if going vegan)
salt and pepper to taste
Preheat oven to 400ºF.
In a large skillet heat oil over medium-high heat, add onion and garlic, sauté for about 5 minutes, stirring occasionally until translucent, do not let the garlic brown. Add carrots, zucchini, squash, mushrooms, herbs/seasonings and a good pinch of kosher salt and pepper. Continue to sauté another 5 minutes but not too long. You want them to be on the firm side before going in the oven so they do not get soggy. Remove from heat.
Meanwhile, in a medium bowl, mix together the ricotta, spinach, mozzarella, and parmesan.
In a large 9 x 12 glass baking dish, place about 1/2 cup of sauce on the bottom of the dish to coat evenly. Add a layer of pasta, I trim a corner of each sheet so it fits my pyrex dish completely. Top with half the ricotta mixture, spreading evenly. Then layer half of the vegetables. Add another layer of pasta, half the remaining sauce, then the rest of the ricotta, then vegetables. Add one more layer of pasta and top with the remaining sauce and a generous of sprinkle mozzarella and parm. Spray one side of aluminum foil with Pam non-stick spray and cover tightly.
Back on center rack for 30 minutes, remove the foil and bake for 10-15 minutes longer until bubbly and melted.
2T olive oil
4 slices pancetta, diced
1 large leek, chopped white & green parts only
1 32oz jar Gramma Napoli Marinara
¾ cup sour cream
¼ cup vodka
2T Parmesan, grated (or more to taste)
Bring a large pot of water to boil and cook pasta according to directions on box.
Heat olive oil in large skillet and sauté pancetta until crispy. Add leek and sauté until soft, approximately 3-4 minutes.
Add tomato sauce and vodka, lower heat & simmer for 10-15 minutes.
Stir in sour cream, sprinkle with Parmesan and serve warm.
1 15oz can chickpeas, rinsed
½ cup panko breadcrumbs
¼ cup capers, drained
¼ cup olive oil, plus more for drizzling
2 garlic cloves, chopped
½ tsp ground coriander
kosher salt & black pepper
¼ cup finely chopped cilantro
2 TBS fresh lemon juice
Preheat oven to 400°. Cook spaghetti according to package directions; drain and return to pot.
Meanwhile, combine the chickpeas, panko, capers, oil, garlic, coriander, and ½ tsp each salt and pepper on a rimmed baking sheet. Roast, tossing once until crispy, 18-22 minutes
Add the chickpeas, cilantro and lemon to the pasta. Toss to combine
⅓ cup plus 2 T. walnuts
1 bunch kale, thick stems discarded, tear leaves
1 cup grated Parmesan, plus more for serving
1 small clove garlic
Kosher salt & black pepper
½ cup olive oil
¾ lb. fusilli
1 tomato, cored and diced, or a big handful of cherry tomatoes, halved
Heat oven or toaster oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 2-3 minutes; let cool. Chop 2 T. walnuts and set aside.
Meanwhile, bring a large pot of salted water to a boil. Add the kale & cook until bright green, 30 seconds. Transfer the kale to a colander (reserve the cooking water); squeeze dry when cool enough to handle.
Bring the water back to boil and cook the pasta according to the package directions. When done, drain and reserve ½ cup of the cooking water.
Meanwhile, in a food processer, combine the kale, Parmesan, garlic, ⅓ cup un-chopped walnuts, ½ tsp salt and ¼ tsp pepper. Process until finely chopped. With the machine running, add the oil in a steady stream.
Pour pasta into serving bowl, add pesto and ¼ cup of the cooking water, toss to coat. Add more cooking water if it seems dry. Fold in tomatoes. Serve sprinkled with chopped walnuts and Parmesan.
1 lb spaghetti
4 Tbsp (1/2 stick) unsalted butter (more if needed)
1 lb Brussels sprouts, shaved, you can buy them already shaved, or do it yourself with your cuisanart
2-3 cloves garlic, sliced
½ cup heavy cream (you can always add more if you feel it needs it)
kosher salt & black pepper
3oz ricotta salata, thinly sliced, or you can crumble it on top. Found in your grocery's specialty cheese/deli section
Cook the spaghetti according to the package directions, reserving ¾ cup of the cooking water. Drain the pasta and return it to the pot.
Meanwhile, heat 2-3 Tbsp of butter in a large skillet over medium heat. Add the Brussels sprouts and cook, tossing occasionally, until bright green, 1-2 minutes.
Add garlic, cook until fragrant, less than 1 minute.
Add cream, remaining 2 Tbsp butter, ½ tsp salt, ¼ tsp pepper and ½ cup of the reserved cooking water and then the pasta, toss to coat. (Add more cooking water as needed)
Serve topped with ricotta salata
1 package of lentil pasta
1 bunch kale, leaves removed and torn in large pieces
3 cloves garlic, minced
1/4 cup olive oil
sea salt (I use Kosher) to taste
chili flakes to taste (optional)
Bring a pot of water to a boil. Add the lentil pasta and cook it for a little less time than the
box suggests. Drain and rinse with cold water and set aside.
In a sauté pan, heat the olive oil over medium-high heat. Add the garlic and sauté for about a minute, just until it starts to brown. Add the kale and sauté for about 3 minutes, until kale has cooked through.
Add the pasta and lemon juice, and stir. Top with salt and if desired, chili flakes and a drizzle of olive oil.