Spaghetti With Potato Balls

Ingredients:

For Potato balls:

• 1 cups mashed potato
• 3/4 cup white onion, diced
• 1/3 cup parsley, finely chopped
• 1/2 cup Italian fine breadcrumbs 
• 2 tsp chopped garlic
• 1/2 tsp salt
• 1/4 tsp fine black pepper
• 1/2 tsp chili powder (or 1/4 tsp red pepper flakes)
• 1/4 cup any shreded cheese
• 1 Tbsp extra virgin olive oil, for saute

For Spaghetti:

• spaghetti pasta (any variety)
• marinara sauce 
• chopped basil or parsley 
•  Parmesan or any cheese 

Method:

• In a large saute pan, over high heat, add 1 Tbsp of olive oil. When oil is hot add in the onions,  parsley and garlic. Saute for about 4-5 minutes, reducing heat to medium about a minute after cooking.
• When the saute mixture has reduced in volume quite a bit and onions caramelizing add  salt, chili powder, pepper and any additional spices you may like to add. 
• Fold the saute mixture into the mashed potato. Then fold in the bread crumbs and the cheese. Your mixture should be quite sticky and thick now. Add more bread crumbs if mixture needs thick.
• You can either place your mixture in the fridge to chill for a half hour to help with handling.
• Heat up your pasta water pot and also pour your pasta sauce into a large oven-friendly dish. Place the pasta sauce dish in a 350 degree oven to heat.
• Saute potato balls: Heat a splash of olive oil in your saute pan and add your formed balls. Roll formed balls in a bit of the bread crumbs before placing on the pan. Cook over medium-high heat for about one minute on each side. 
• Drop  pasta into the pot when the water is boiling. Cook until tender. Drain and toss warm pasta with some red pepper flakes (optional) and olive oil. Spoon about 1 cup of the pasta sauce over top the pasta and toss well. Set aside, covered for now.
• Take your sauteed balls and carefully place them in the hot pasta sauce dish. Then place the pasta dish back in the oven to braise the balls for at least 20 minutes. Oven heat can be 350 degrees. Do not cover the dish.
• Now for assembly: Carefully remove the braised balls from the sauce and set aside. Then in a large bowl or your serving bowl, toss the hot pasta sauce with the warm pasta. Or you can just pour sauce over top pasta and not toss. Add balls over top to serve.
• Freshly chopped parsley or basil & cheese.

Creamy Pasta

INGREDIENTS

8 ounces whole-wheat penne pasta

1/2 cup  carrot, peeled and cut into 3/4-inch pieces 1/2 cup broccoli

1 1/2 cups whole milk

4 teaspoons  mustard powder or Dijon mustard

4 teaspoons flour

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 teaspoons extra-virgin olive oil

3 tablespoons minced garlic

2 teaspoons dried Italian seasoning 2 teaspoons dried parsley 1/2 tsp red crushed pepper

1 teaspoon freshly grated lemon zest

2 teaspoons lemon juice

1/2 cup grated cheddar cheese, divided Method Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add carrot and broccoli, continue cooking until the pasta and veggies are just tender, 3 minutes more. Drain and return to the pot. Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in Italian seasoning, parsley, red crushed pepper, lemon zest and juice. Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes.  Stir in 1/4 cup Cheddar cheese. Divide the pasta among 4 bowls and top with the remaining 1/4 cup cheese.

Spinach Pasta with Roasted Garlic

Ingredients:

• 1 lb whole wheat any type of pasta 
•  12 oz fresh baby spinach
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
•  1 head of garlic
• 8 basil leaves chopped (optional)
• 1/2 cup grated cheese
• 1 tbsp capers salt & pepper to taste
• additional olive oil (for the roasting pan)

Method:

• Heat the frying or roasting pan. 
• Lightly coat the roasting pan with olive oil.
• Cut the top edge of one whole head of garlic. Place the head of garlic in the roasting pan and lightly drizzle the garlic with olive oil and a pinch of salt & pepper.
• Roast the garlic for about 5-7 min.
• Remove the garlic and allow them to cool until they are able to be handled.
• Boil some water & cook the baby spinach for about 5 min.
• Squeeze the roasted garlic cloves from the head and add them to the serving bowl.
• Prepare a pot of water and cook the pasta per box instructions
• While the pasta cooks, measure 1/4 cup of olive oil and 1/4 cup of  vinegar and add it to the bowl.
• Add baby spinach and capers to the bowl.
• When the pasta is finished cooking, add 1/4 cup of pasta water to the bowl.
• Strain the pasta and mix with the ingredients in the bowl.
• Cover for about 3 minutes or until the spinach has wilted.
• Uncover and add the grated cheese and basil.
• salt and pepper to taste and serve

Lemon Pasta

Ingredients:

• 1 Small onion chopped
• 1clove garlic, minced
• 1 tbsp olive oil
• 1 pound Casarecci pasta or you can use any type of pasta
• 1-1/2tsp grated lemon peel
• 1tsp black pepper
• 1/2 cup fresh or frozen chopped bell pepper
• 1/2 cup tomato chopped
• 2tbsp grated Parmesan cheese
• Salt to taste
  

Method:

• Heat oil in a deep pan over medium heat until hot.
• Add onions and garlic; cook and stir until onions are tender.
• Stir lemon peel, salt and pepper into pan. Add Capsicum & tomato & stir for 3-4 min.
• Add 2 cups water & bring to a boil over high heat. Now add pasta & return to a boil.
• Reduce heat to low. Simmer, uncovered, 6 to 7 minutes or until pasta is tender, stirring frequently.
• Let stand 5 minutes. Top with cheese before serving. Garnish as desired

Soy Sauce Noodles

Ingredients:

• 1 lb linguine, fettuccine or other noodle pasta, cooked and cooled
• 4 tbsp olive oil
• 5 to 7 tbsp soy sauce
• 1 tbsp white vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 cup soybean sprouts
• 1 tsp red pepper flakes
• 1 tsp crushed black pepper
• 1 tsp parsley flakes
• Salt to taste
  
  Method
• In a large bowl, combine the olive oil, vinegar, soy sauce, garlic, ginger. Blend very well.
• Add soybean sprouts, red pepper flakes, black pepper & salt as per taste.
• Toss the noodles with this mixture until the noodles are coated.
• Garnish with parsley flakes and serve either cold or warm.