Ingredients:
2 cups vegetable broth (or bullion and water)
1 can (14.5 oz.) petite diced tomatoes
2 cups dry multigrain penne pasta, uncooked
2 tbs. margarine (or salted butter)
1 package (6 oz.) baby spinach
1/3 cup chopped walnuts
1/2 cup parmesan cheese
Basil and oregano to taste
3 cloves garlic
Instructions:
Combine broth, undrained tomatoes, garlic, basil, oregano, pasta and margarine in a large skillet. Bring to a boil over high heat, stirring occasionally. Cover skillet, reduce heat to medium and cook 15 minutes or just until pasta is tender, stirring occasionally. Stir in spinach and cook 2 to 4 minutes or until spinach is wilted, stirring occasionally. Sprinkle with walnuts and cheese just before serving.
Wednesday, February 22, 2012
Wednesday, February 8, 2012
Spinach Mac and Cheese
Ingredients
1/2 cup panko bread crumbs
1/2 cup + 2 tbs. unsalted butter
1/2 cup + 3 tbs. shredded parmesan cheese
1/2 cup all purpose flour
4 cups low fat milk
6 oz. sharp cheddar cheese
6 oz. mild cheddar cheese
16 oz. pasta (penne, rotini or other textured noodle)
1 package frozen spinach, defrosted
Salt and pepper to taste
Instructions
Preheat oven to 350°. Melt 2tbs. butter and mix with bread crumbs and 3 tbs parmesan cheese. Set to the side. Cook noodles until very al dente. (Hint: If your spinach is still frozen, throw it into the boiling noodles at the last minute to defrost quickly.) Drain and put noodles and spinach into a casserole dish or 13x9 baking dish. Melt remaining butter in medium saucepan over medium heat. Add flour and cook for 2-3 minutes. Whisk in milk a little at a time. (Completing this step with patience will keep your sauce from having lumps!) Once all the milk is whisked into the saucepan, increase heat to medium high and heat to boiling, stirring frequently. Once sauce is think enough to coat the back of a spoon, remove from heat and stir in cheeses. Add salt and pepper. Pour sauce over noodles and spinach in baking dish. Mix well. Top with bread crumb mixture. Bake 25 - 30 minutes, until bread crumbs are golden and cheese sauce bubbles.
1/2 cup panko bread crumbs
1/2 cup + 2 tbs. unsalted butter
1/2 cup + 3 tbs. shredded parmesan cheese
1/2 cup all purpose flour
4 cups low fat milk
6 oz. sharp cheddar cheese
6 oz. mild cheddar cheese
16 oz. pasta (penne, rotini or other textured noodle)
1 package frozen spinach, defrosted
Salt and pepper to taste
Instructions
Preheat oven to 350°. Melt 2tbs. butter and mix with bread crumbs and 3 tbs parmesan cheese. Set to the side. Cook noodles until very al dente. (Hint: If your spinach is still frozen, throw it into the boiling noodles at the last minute to defrost quickly.) Drain and put noodles and spinach into a casserole dish or 13x9 baking dish. Melt remaining butter in medium saucepan over medium heat. Add flour and cook for 2-3 minutes. Whisk in milk a little at a time. (Completing this step with patience will keep your sauce from having lumps!) Once all the milk is whisked into the saucepan, increase heat to medium high and heat to boiling, stirring frequently. Once sauce is think enough to coat the back of a spoon, remove from heat and stir in cheeses. Add salt and pepper. Pour sauce over noodles and spinach in baking dish. Mix well. Top with bread crumb mixture. Bake 25 - 30 minutes, until bread crumbs are golden and cheese sauce bubbles.
Subscribe to:
Posts (Atom)