Tag: pepper

Spaghetti with Creamy Butternut Leek Parmesan Sauce

Something magical happens to pasta when you combine it with a creamy butternut squash puree, a little Parmigiano Reggiano, leeks, garlic and sage.

I found this out by accident.

This started from a mistake, a butternut squash puree that was far too thin and liquidy. A very HAPPY mistake!

Sauteed leeks and a good quality cheese make this simple savory pasta dish a HUGE success, even if you’re not a fan of butternut squash. You’ll swear this is full of cream and butter… but it’s not. This is perfect for Meatless Mondays, or any night of the week.

It’s super easy to make with only a few ingredients, and is very filling. To speed this up, you can buy pre-cut butternut squash. I was craving a thick spaghetti, but any pasta shape would work. Whole wheat of gluten-free pasta would also be great! My family isn’t a fan of whole wheat, so I use Ronzoni Smart Taste or Dreamfield’s low carb pasta.

And by the way… if you want a chance to win a Blendtec Blender, head on over to Skinny Bits^[1]! One lucky winner will have a chance to win this amazing blender (ends October 28th).

Spaghetti with Creamy Butternut Leek Parmesan Sauce
gordon-ramsay-recipe.com
Servings: 4 • Size: 1/4th of recipe • Old Points: 5 pts • Points+: 7
Calories: 266 • Fat: 3.5 g • Carb: 56 g • Fiber: 9 g • Protein: 9.5 g • Sugar: 2 g
Sodium: 97 mg (without salt)

Ingredients:

1 lb butternut squash, peeled and diced
1 tbsp light butter
8 oz spaghetti of your choice (use brow rice pasta for gluten-free)
1 (1 cup) large leek (white part only)
2 cloves garlic, minced
1/4 cup fresh shaved parmesan cheese
4 sage leaves, sliced thin
kosher salt and freshly ground black pepper, to taste

Directions:

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth.

Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.

Meanwhile, in a large deep non-stick skillet, melt the butter, sauté the leeks and garlic over medium-low heat until soft and golden, about 5 – 6 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water to thin out to your liking. Stir in parmesan cheese and sage and mix in pasta until well coated.

Serve with additional parmesan cheese on the side.

References

^{^} Skinny Bits (www.skinny-bits.com)

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?Baked? Beans

“Baked” Beans

by Pam on October 22, 2012

I wanted to make some baked beans for dinner but didn’t have the time to deal with dried beans. I found this recipe that I adapted on Martha Stewart^[1]. I added a little bit of bacon crumbles to the sauce and used regular mustard instead of dried mustard. I planned on adding some brown sugar but didn’t because they were sweet enough without it. The beans turned out tangy, sweet, and very delicious! My kids both really loved these beans and so did I.

Heat a small sauce pan over medium heat. Cut the bacon into pieces and place into the pan. Cook, until crispy, for about 2 minutes on each side; remove from the pan and place onto paper towels to drain. Crumble. Add the onion to the pan (add a bit of oil if needed) and cook, stirring often, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rinsed & drained cannelloni beans to the onion mixture then season with sea salt and freshly cracked pepper, to taste. Add bacon, 1/2 cup of water, ketchup, molasses, and mustard. Cover and simmer for 1-2 hours, stirring occasionally. Serve & enjoy.

Print^[2]

“Baked” Beans

Yield: 6

Prep Time: 10 min.

Cook Time: 1-2 hours

Ingredients:

2 slices of lean bacon, cooked & crumbled
3 tbsp sweet yellow onion, finely diced
1 clove of garlic, minced
2 15 oz cans cannelloni beans, drained & rinsed
Sea salt and freshly cracked pepper, to taste
1/2 cup of water
1/2 cup of ketchup
1/4 cup of molasses
1-2 tsp mustard

Directions:

Heat a small sauce pan over medium heat. Cut the bacon into pieces and place into the pan. Cook, until crispy, for about 2 minutes on each side; remove from the pan and place onto paper towels to drain. Crumble. Add the onion to the pan (add a bit of oil if needed) and cook, stirring often, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rinsed & drained cannelloni beans to the onion mixture then season with sea salt and freshly cracked pepper, to taste. Add bacon, 1/2 cup of water, ketchup, molasses, and mustard. Cover and simmer for 1-2 hours, stirring occasionally. Serve & enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe by Martha Stewart

References

^{^} Martha Stewart (www.marthastewart.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Turkey Italian Sausage and Ricotta Lasagna Roll Ups

by Pam on October 21, 2012

My best friend flew in for the weekend and I wanted to make a simple yet comforting meal to greet her with. I decided on lasagna roll ups with turkey Italian sausage and and ricotta cheese. They were fairly simple to make and they tasted fantastic… they were a big hit with all of us especially my dear friend. These roll ups are a great recipe to serve dinner guests because they always turn out delicious and they look beautiful.

Heat the olive oil in a large skillet over medium heat. Remove the turkey Italian sausage from the casing then add it to the pan. Add the crushed fennel seed and crushed red pepper flakes to the sausage. Break up the meat using a potato masher and cook until crumbly and cooked through, about 5 minutes. Add the minced garlic, and cook for 1 minute, stirring constantly. Remove from the heat and let cool.

Preheat the oven 350 degrees.

Cook lasagna noodles per instructions then lay them out on top of some parchment paper.

Combine the ricotta, mozzarella, Parmesan, egg, nutmeg, basil, parsley, sea salt and freshly cracked pepper, to taste, together in a large bowl; mix until well combined. Spoon a thin layer of the ricotta mixture down the entire length of the lasagna noodle. Repeat with the remaining noodles. Next, place spoonfuls of the turkey sausage on top of the ricotta; repeat with the remaining noodles. Starting from one end, roll up. Repeat.

Coat a baking dish with cooking spray then spoon a layer of the marinara sauce in the bottom of the baking dish. Place the lasagna rolls, seam side down, into the baking dish. Cover each roll with sauce then add a bit of mozzarella cheese and Parmesan cheese to the top of each roll.

Cover with tin foil, and cook for 15 minutes. Remove the tin foil and continue baking for 5-10 minutes or until the cheese is melted. Serve immediately. Enjoy.

Print^[1]

Turkey Italian Sausage and Ricotta Lasagna Roll Ups

Yield: 6

Prep Time: 10 min.

Cook Time: 25 min.

Total Time: 35 min.

Ingredients:

6 links of turkey Italian sausage, removed from casing
1/2 tsp of fennel seeds, crushed
Dash of red pepper flakes
2 cloves of garlic, minced
8 lasagna noodles, cooked per instructions
1 15 oz container of ricotta cheese
2 tbsp basil, chopped finely
1 1/4 cups of mozzarella cheese, (divided)
1/4 cup of Parmesan cheese, (divided)
1 egg
1/4 tsp fresh nutmeg, grated
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a large skillet over medium heat. Remove the turkey Italian sausage from the casing then add it to the pan. Add the crushed fennel seed and crushed red pepper flakes to the sausage. Break up the meat using a potato masher and cook until crumbly and cooked through, about 5 minutes. Add the minced garlic, and cook for 1 minute, stirring constantly. Remove from the heat and let cool.

Preheat the oven 350 degrees.

Cook lasagna noodles per instructions then lay them out on top of some parchment paper.

Combine the ricotta, mozzarella, Parmesan egg, nutmeg, basil, parsley, sea salt and freshly cracked pepper, to taste, together in a large bowl; mix until well combined. Spoon a thin layer of the ricotta mixture down the entire length of the lasagna noodle. Repeat with the remaining noodles. Next, place spoonfuls of the turkey sausage on top of the ricotta; repeat with the remaining noodles. Starting from one end, roll up. Repeat.

Coat a baking dish with cooking spray then spoon a layer of the marinara sauce in the bottom of the baking dish. Place the lasagna rolls, seam side down, into the baking dish. Cover each roll with sauce then add a bit of mozzarella cheese and Parmesan cheese to the top of each roll.

Cover with tin foil, and cook for 15 minutes. Remove the tin foil and continue baking for 5-10 minutes or until the cheese is melted. Serve immediately. Enjoy.

Recipe and photos For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)