3000 miles 'til dinner.

There couldn’t be a more satisfying and simpler dish than pasta with fresh garlic and olive oil. Pappardelle (very broad fettucini) is a nice change to the more popular linguine commonly seen on menus —- no matter, any pasta is always a favorite when paired with this easy sauce. 

Prep time:  20 minutes

Servings:   4 (or two with left-overs)

♥PANTRY, FRIDGE, MARKET♥♥

1 lb. dried or fresh pappardelle

3/4 C. good quality olive oil, not too fruity

4-5 medium garlic cloves, minced

1 C. water from the boiling pasta

1/2. C. packed fresh parsley, either flat or curly variety

1 C. freshly grated Parmesan

♥PREP

Mince the garlic and chop the parsley; set each aside.

Fill a large pot with cold water, add 2 t. sea salt, cover and bring to a boil. When the water is boiling, add all the papparadelle and cook according to directions (dried pasta will take about 20 minutes, fresh about 4 minutes) stirring gently to separate pasta.  Do not over cook, it should be al dente, not too soft and not too firm.  The term “al dente” comes from and means “to the bite” referring to the need to chew the pasta due to its firmness.

As soon as the fresh pasta is dropped in the water or 10 minutes after the dried pasta is dropped in, start the sauce. In a medium, heavy bottom sauce pan, heat the olive oil and all the garlic, cooking until the garlic is aromatic and just beginning to change to a golden color. Immediately add 1 C. of the pasta water and swirl or whisk until the sauce starts to emulsify (merge).

Pour the pasta into a colander and drain; no need to worry about it being completely dry. Pour the garlic sauce into the same large pot, heat to bubbling, add the pasta and toss until glossy and coated with the sauce. Toss in 1/4 C. parsley and lift into serving bowls. Add a sprinkling of parsley on each serving. Pass the Parmesan!  

Consider serving with CHICKEN MARBELLA or  FISH en PAPILLOTE. 

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute: linguine, fettucini or spaghetti

*substitute: chicken (for a chicken flavor) or vegetable broth

*substitue: grated Percorino Romano, Asiago, Feta or other cheese(s) of choice

*consider: tossing in uncooked baby spinach into hot pasta; it will wilt 

♥ Helpful Hints♥

*this pasta is best served right away, but of course the left overs are delicious re-heated. 

(MIL post)

Requested by the DILS —- a  healthy, easy dish to enjoy at home, when entertaining or when wanting a” dinner gift” to deliver to a friend

Note: vegetarian option below under  ”ways to just wing it”

Prep time:   *20 minutes to make the  MARINARA  (hint: simmer in crock pot

                           for a minimum of 4 hours or all day)    

                    *30 minutes to prep veg and assemble lasagna  

Baking time:   60-90 minutes 

Oven temp:   325 degrees -middle rack

Pan:  9x13 rectangle pan, high sides best  OR   2- 9x9 pans

Servings:  6 + a little extra :)

♥PANTRY, FRIDGE, MARKET♥♥

1 recipe MARINARA   (10 C.)   *you will have 2 C. extra

1 1/2#  Italian raw turkey sausage, bulk-style  or links (mild to medium hot)

2 tsp. fennel seed       *if not already added to purchased sausage

1# (no-need-to- boil) lasagna sheets

1 medium to large butternut squash, approx 3#

1 1/2# plain or jalapeno yogurt cheese slices (lactose free!)

             option:  low-fat mozzarella 

2 - 6oz. bags baby spinach (usually washed and ready to use)

2-3 oz. fresh basil 

fresh parsley (for garnish)

2 C. grated Parmesan, Asiago or blend of both

♥Prep 

*make 1 recipe MARINARA 

*saute sausage in skillet; pulse to fine bits in food processor; add to Marinara + fennel    seed (if needed) and mix with 8 C. Marinara

*peel, core and cut (1/8”) butternut squash into very thin slices

*chop basil, using  leaves and tiny stems

*grate or slice cheeses as needed

♥Steps to Assemble - in 9x13” baking dish

1 - spread 2 C. sauce in the bottom of the dish

2 - arrange sheets of uncooked lasagna sheets over sauce, side by side

3 - sprinkle 1/3 of raw spinach leaves & basil over pasta

4 - arrange 1/3 of of the raw squash slices over spinach, overlapping slightly

5 - arrange 1/3 of the yogurt cheese slices or mozzarella (grated or sliced)

6 - repeat two more times (steps 1 through 5), ending with sauce on top; if you are short on sauce, use some of the extra marinara

*20 minutes before lasagna is done, sprinkle with Parmesan

♥ Bake -  *325 degrees 

*place the dish on a cookie sheet or  sheet of foil (may bubble over)

*cover  with foil or lid and bake for 40 minutes 

* remove foil, sprinkle on Parmesan and continue baking uncovered until done 

*check for doneness — center should be bubbling and noodles 

*garnish with fresh chopped parsley to serve

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*sub: cooked Italian sausage links; not need to saute - remove casings and grind in processor

*consider: vegetarian lasagna by not adding turkey sausage OR using “vegetarian-tofu sausage”

*consider:  add a layer of low-fat ricotta cheese when you add the cheese layer: mix 1# ricotta mixed with 2 large eggs 

*sub: use regular ground turkey and add Italian spices: rosemary, thyme, oregano, basil, garlic, fennel, etc. 

♥ Helpful Hints♥

*in a hurry & lasagna not quite tender and bubbly throughout:  cut a serving or two and microwave to finish cooking. Return the pan of lasagna to the oven and finish baking (it will be done when you are ready for seconds!)

*if using sausage links, remove casings before cooking

*make the Marinara a few days ahead; this is a great time to have some in the freezer

 *for one 9x9” pan (enough for two + left overs) halve the recipe

*sub for squash: peeled and sliced yams or sweet potatoes

*hint so foil won’t stick if you cover your lasagna after the Parmesan (or any cheese) is added: spray or rub the foil with oil

*all these purchased at Trader Joes, including my new favorite… lactos free yogurt cheese!

(MIL post)

Both pestos are excellent tossed with pasta and rice or, spooned onto a baked potato, a dollop in a bowl of chicken or tomato soup or spread on a grilled cheese sandwich.  Delicious as a fresh topping on steamed, baked, broiled or grilled fish. Serve with:   Potatoes with Turmeric and Fennel.

Prep time: 20 minutes

Oven temp :  326 degrees  (for toasting nuts/pepitas)

Amount: 1 1/2 C

♥PANTRY, FRIDGE, MARKET♥♥

#1 - Basil and Almond Pesto

1 C. coarse chopped almonds (skin on or off)

3 C. coarse chopped basil, lightly packed  (large stems removed)

1/4 C. olive oil

1 large clove garlic

1/2 T. sea salt

#2 - Pepita (pumpkin seeds) and Cilantro Pesto

1 C. shelled pepitas

2 C. coarse chopped cilantro, lightly packed (large stems removed)

1/2 C. olive oil

1 large clove garlic

1 T. lemon juice

1/2 t. sea salt

Prep - both recipes - food processor

Almonds: if whole, coarse chop in food processor before measuring

Toasting almonds/pepitas - 325 degree oven: place in oven-proof pan/dish and toast until golden brown and aromatic.

In processor bowl, add all ingredients and pulse 5 or 6 times until the texture is what you desire (coarse or fine). Taste and adjust salt.

Refrigerate/freeze

If not using right away, spoon into a container with tight fitting lid & top off with a thin layer of olive oil. Refrigerate and use within 3 days or freeze for 1 month.

♥♥WAYS TO “just wing it”.♥♥ consider substituting/either recipe

*consider tasty nut choices, such as pine nuts, cashews, walnuts, pecans (or combo!)

*pepitas are always a perfect substitution those who have nut allergies

*grated Asiago or Parmesan cheese - remove pesto from food processor bowl and stir in 1 C. grated cheeses (consider a combo!). Especially good when tossing with pasta.

*spicy touch: 1 fresh pasilla chili   (roasted, peeled, seeded and coarse chopped) or chopped fresh hot chili of your choice

(MIL post)