Tortellini with Spinach and Parmesan Cream Sauce

From the kitchen of One Perfect Bite... I've been out of commission for most of the day. My head feels like a watermelon and I suspect the odds of my winning the day's Miss Congeniality contest are nil. It's nothing serious, just a nasty summer cold and medication that has given me sleeping sickness. The Silver Fox, bless him, made dinner tonight, and that proves two things. He is, of course, a great guy, but it also speaks volumes about how easy this dish is to prepare. The recipe comes from the Taste of Home site and it was perfect for our appetites tonight. He pretty much followed their recipe, but used fresh basil in place of dry and replaced the heavy cream with a non-fat half and half. After the fact, we both think the dish also could use less spinach. Half the frozen block would be plenty and 1 pound of wilted fresh baby leaves would be even better. I suspect that when made with a full compliment of heavy cream, this dish rivals the richness of an Alfredo sauce. It nice to have recipes like this in the hopper for insanely busy days. They are fast and delicious, and, if you can get past all that heavy cream, you can have dinner on the table in minutes. This recipe will not be to all tastes, but it is definitely worth a try. Here's how the dish is made.

Tortellini with Spinach and Parmesan Cream Sauce ...from the kitchen of One Perfect Bite inspired by Taste of Home Magazine

Ingredients:
1 package (16 ounces) frozen cheese tortellini
1 small onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional

Directions:
1) Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes, spinach, basil, salt and pepper.
2) Cook and stir over medium heat until liquid is absorbed, about 3 minutes. Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.
3) Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired. Yield: 6 servings

One Year Ago Today: Orange Glazed Banana Bread

Two Years Ago Today: Blueberry-Corn Muffins

Three Years Ago Today: Roasted Red Pepper and White Bean Spread

Roasted Asparagus wth Parmesan and Crumb Crust

From the kitchen of One Perfect Bite...How many people does it take to produce a decent photo of asparagus with a Parmesan crust? Obviously, more than are sitting at my kitchen table tonight. Ordinarily, I bypass the recipe and find something else to post, but this is such a nice dish that I wanted to share it with you  while asparagus is still in season. I'll be posting twice today to make up for the bad photograph. The version of the dish I'm highlighting tonight was developed by Mark Bittman, and you can find his recipe and a photo of the asparagus as he made it, here. The dish is simple to make and can be assembled several hours before serving. Those of you who try this recipe will be really pleased with the results. Here's how the asparagus is made. 

Roasted Asparagus With Crunchy Parmesan Topping...from the kitchen of One Perfect Bite courtesy of Mark Bittman

Ingredients:
1/2 cup bread crumbs, preferably homemade
1/2 cup freshly grated Parmigiano-Reggiano
1-1/2 pounds asparagus, more or less
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper.

Directions:
1) Heat oven to 450 degrees. Combine bread crumbs and Parmesan.
2) Rinse asparagus and break off woody bottoms. Peel if thick. Lay stalks in a baking dish that will hold them in two or three layers, and, if asparagus are thick, add a splash of water. Drizzle with olive oil, sprinkle with salt and pepper, and place in oven.
3) Roast until asparagus are tender, 10 to 12 minutes if they’re thick. Test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, recipe can be made as much as two hours before serving; just leave asparagus at room temperature.)
4) Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown, a minute or two. Serve hot or at room temperature. Yield: 4 servings.








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Two Years Ago Today: Lamb and Feta Patties with Red Pepper Relish
















Three Years Ago Today: Orangery Pine Nut Tart

Asparagus with Lemon, Pine Nuts and Parmesan

From the kitchen of One Perfect Bite...Asparagus in the Pacific Northwest is coming to market with a vengeance and is available, at least at farm stands, for prices that are a gift to consumers. I paid $1.29 for a pound for asparagus today and my problem for the next few weeks will be serving it in ways that prevent it from becoming boring. It is really difficult to determine who to credit for today's recipe. I originally saw a version of it on Real Simple, but some backtracking leads me to believe the recipe first appeared in the cookbook, As Fresh As It Gets. While the recipe I'm featuring today is actually a stir-fry, it is more Italian than Chinese, and, save for technique, it has no ties to Asia. While I trim asparagus, I no longer shave it, so the dish came together quickly and I had it on the table within 30 minutes. This is a nice side to serve with plain grilled meats or poultry, and, if tossed with a lemon dressing, it has the potential to become a great salad. This is a very straightforward recipe and the only potential problem would be overcooking the asparagus. So, for heaven's sake, please don't do that. Here's the recipe I used to make this simple, yet delicious, side dish. I hope you enjoy it as much as we do.

Asparagus with Lemon, Pine Nuts and Parmesan...from the kitchen of One Perfect Bite courtesy of Real Simple and the book As Fresh As It Gets by Christian Gaudreault and Star Spilos

Ingredients:
2 tablespoons pine nuts
2 tablespoons olive oil
2 pounds asparagus (2 bunches), trimmed and cut into 2-inch pieces
kosher salt and black pepper
1 teaspoon thinly sliced lemon zest
1 ounce Parmesan, shaved

Directions:
1) Heat oven to 350 degrees F. Spread pine nuts on a rimmed baking sheet and toast, tossing once, until golden, 4 to 5 minutes.
2) Heat oil in a large skillet over medium heat. Add asparagus and 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until tender, 4 to 6 minutes. Add pine nuts and toss to combine. Sprinkle with lemon zest and Parmesan. Serve immediately. Yield: 4 servings.

Cook's Note: You can also grill the asparagus in this recipe. Toss the whole asparagus with the oil, salt, and pepper. Grill over medium heat until tender, 4 to 6 minutes. Cut into 2-inch lengths and top with the lemon zest and Parmesan.

One Year Ago Today: Chocolate-Ricotta Ice Box Cake

Two Years Ago Today: Portobello Mushroom Burgers with Caramelized Onions and Roasted Garlic Aioli

Three Years Ago Today: Strawberry Glace Tart

Pork Parmesan with Spaghetti

From the kitchen of One Perfect Bite...This is a simple dish that is perfect for a weekday meal. While it can be made with turkey or chicken cutlets, I've used pork because the recipe offers yet another way to use a portion the large loins I buy at our local warehouse store. This recipe is quick and easy to make, although it is a bit messy to assemble. I've simplified preparation of the dish by using a commercially prepared tomato sauce. I've used Rao's sauces for quite a while now. They were recommended to me by my youngest daughter, a gorgeous and accomplished young woman who good-naturedly puts up with the rest of us calling her Baby Girl. At any rate, Baby Girl has excellent, if expensive, tastes and I was hooked the first time I tried her sauce. It is pricey, but I've learned to ease the pain by not looking at the register when I go through the grocer's check-out line. The pork can be served with pasta or crusty rolls and it really makes a nice family meal. I hope you'll give it a try. Here's the recipe.

Pork Parmesan with Spaghetti...from the kitchen of One Perfect Bite

Ingredients:
3/4 cup all-purpose flour
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 large eggs, lightly beaten
1 cup seasoned Italian bread crumbs
1-1/4 cup grated Parmesan cheese, divided use
3 tablespoons olive oil + oil for drizzling
6 boneless thin-cut (1/2-inch thick) pork chops
2 to 3-1/2 cups Italian-style tomato sauce, divided use
1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
8-oz. spaghetti or linguine

Directions:
1) Preheat oven to 450 degrees F. Bring 4 quarts salted water to a boil.
2) Whisk flour, salt and pepper together in a shallow dish. Crack eggs into another shallow dish and beat until combined. Combine breadcrumbs and 1/2 cup Parmesan cheese in a third shallow bowl. Pound pork chops to 1/4-inch thickness. Season chops with salt and pepper. Dip cutlets, one at a time first in flour, then eggs, then bread crumbs. Warm oil in a large skillet over medium heat. When oil shimmers, place breaded chops in pan and cook until golden and cooked through, about 3 to 4 minutes per side. Transfer to a baking dish large enough to hold cutlets in a single layer. Top each cutlet with 2 tablespoons Parmesan cheese, 1/4 cup tomato sauce and 1/4 cup mozzarella cheese. Lightly drizzle cutlets with olive oil. Bake until cheese melts and cutlets are warmed through.
3) Cook spaghetti per package instructions. Drain and toss with reserved tomato sauce. Serve with pork cutlets Yield:4 servings.

One Year Ago Today: Strawberry Sorbet

Two Years Ago Today: Fusilli with Walnut and Garlic Sauce

Three Years Ago Today: Eggs Florentine

Chicken and Noodles with Parmesan and Tomato Cream Sauce

From the kitchen of One Perfect Bite...It has been such a lovely week. The Silver Fox is feeling better, the staples have been removed from his incision and he is strong enough to pace up and down the ski-slope we laughingly call our driveway. While it has been been damp, occasional sun breaks dry the flowers still clinging tenaciously to our  trees.  The apple trees have begun to lose their blossoms, and when the wind gusts, petals drop in waves like fragrant snow. Spring here is a season of aching beauty that I wish all of you could see. There is other good news to report as well. Most of us laugh at the phrase, technical support. Believe it or not, it actually exists. I had a pleasant and productive encounter with the support team at Photobucket this week. They were pleasant and professional and I want to publicly thank Peggy and her team for solving a problem I could not handle on my own. Kudos, guys.

We've been eating a lot of noodles and pasta the past few weeks. This recipe is one of my own and my healing husband thought it should be added to the collection I maintain here. While the recipe is original, the idea behind it comes from a butter enriched tomato concasse  that Craig Claiborne featured in the original New York Times Menu Cookbook. That recipe used nearly a stick of butter and a half cup of heavy cream. I cannot lie to you, it was delicious, and back in the day when our metabolisms ran quicker than common sense, I made it often. It was so flavorful that I've worked at developing a recipe that had the flavor, if not the richness of that fondly remembered dish. At this time, the only thing the two recipes have in common is the use of tomatoes and egg noodles. This is a lovely quick casserole for a family supper. Deli rotisserie chicken eliminates the need to poach a chicken, and most of the butter and all of the cream have been eliminated, so, this stand-in bears almost no resemblance to its prototype. Is it as good? Honestly, no, but it is delicious in its own right and it is much better for you than Craig's version. One of the ingredients I use in the recipe is a concentrated sun-dried tomato paste made by Amore. It adds enormous flavor to the sauce that binds the chicken and noodles together and I urge you to use it if you can. I am not being compensated for my recommendation and I rarely specify a brand in my recipes. When I do, it's because I've found the product to be best of show. I hope you'll you'll give this dish a try. It is a great family meal. Here's the recipe.

Chicken and Noodles with Parmesan and Tomato Cream Sauce...from the kitchen of One Perfect Bite

Ingredients:
One-Step Sauce Aurore
1-1/2 cups cold milk
2 tablespoons quick-mixing flour (i.e. Wondra)
1 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon concentrated sun-dried tomato paste (i.e. Amore)
1 teaspoon dried tarragon leaves
1/2 cup Parmesan cheese, divided use
Casserole Mixture
1 tablespoon butter
1 tablespoon vegetable oil
1 pint cherry tomatoes, cut in half
1 cup finely chopped onion
1 teaspoon minced garlic
2 tablespoons chopped parsley
3 cups cubed cooked chicken
4 cups cooked egg noodles

Directions:
1) Preheat oven to 400 degree F. Light spray a 1-1/2 quart casserole with cooking spray. Set aside.
2) To make sauce Aurore: Combine milk, flour, butter, salt and pepper in a 2-quart saucepan and bring to a boil, stirring constantly, over medium heat. Boil and stir for 1 minute. Stir in sun-dried tomato paste, tarragon, and 1/4 cup Parmesan cheese, stirring until smooth. Adjust seasoning to taste.
2) To make casserole mixture: Heat butter and oil in 12-inch skillet. When butter has melted, add onions and cook until transparent. Add garlic and cook until fragrant, about 30 seconds. Sir in tomatoes and parsley. Cook until tomatoes soften, but do not cook them to a pulp. Season to taste with salt and pepper. Add chicken and cooked noodles to pan. Add tomato sauce and stir until all ingredients are combined. Transfer to prepared casserole dish. Top mixture with reserved 1/4 cup cheese and bake until heated through, about 20 to 30 minutes. Yield: 4 servings.

This post is being linked to Flowers for Leontien at A Rural Journal.

One Year Ago Today: Rhubarb-Strawberry Jam

Two Years Ago Today: Turnip Griddle Cakes

Three Years Ago Today: Crock-Pot Asian Short Ribs of Beef

Bow Tie Pasta with Cabbage, Pancetta and Cheese

From the kitchen of One Perfect Bite...This dish has moved from beta testing and is now firmly ensconced in that part of my recipe collection reserved for visiting grandsons. The older crew have always been good eaters, but their palates are developing and they are starting to appreciate theme and variation in their meals. I know they'll love the way this dish that takes old and familiar ingredients and mixes them in a way that is completely new to them. The combination of noodles and cabbage is found in many cuisines, but I think Jamie Oliver's unique presentation of this dish stands heads and shoulders above the others that I've tried. As a child, I became familiar with Krautfleckerl and Haluski thanks to our German and Polish neighbors. I happened to love both preparations, but over the years cabbage lost its cache and wasn't often served on American tables. It is experiencing a bit of a resurgence now thanks to influence of the fresh and local food movement. There would be converts aplenty if everyone could taste Oliver's creation. This dish is not inexpensive to prepare. It uses pancetta and I know there will be a temptation to use blanched bacon in its place. Try not to do that. Blanched bacon taste like blanched bacon and the unique flavor of pancetta is important to the success of this dish. Slivered almonds, however, can be used in place of pine nuts, which, for reason I will never understand, have become ridiculously expensive and worthy of a king's ransom. Obviously, buffalo mozzarella would be wonderful in this dish, but any decent fresh mozzarella will work well as a stand-in. If you are looking for something a bit different to tease your appetite and palate, I think you'll really enjoy this combination. Here's the recipe.

Bow Tie Pasta with Cabbage, Pancetta and Cheese...from the kitchen of One Perfect Bite inspired by Jamie Oliver

Ingredients:
1/4 cup extra-virgin olive oil
1/4 pound thinly sliced pancetta
3 tablespoons pine nuts
2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme
1 garlic clove, minced
1 head of Savoy cabbage (about 1 3/4 pounds)—tough outer leaves discarded, cabbage quartered, cored and cut crosswise into 1/2-inch ribbons
Salt and freshly ground pepper
1/2 cup water
1/4 cup freshly grated Parmesan cheese
1 pound bowtie pasta (farfalle)
7 ounces fresh mozzarella, cut into 1/2-inch dice

Directions:
1) Heat 1 tablespoon of olive oil in a large, deep nonstick skillet. Add pancetta and cook over moderate heat, turning once, until golden, about 5 minutes. Transfer pancetta to a cutting board and coarsely chop. Strain the fat through a fine sieve; wipe out the skillet and pour fat back into it.
2) Add pine nuts to skillet and cook over moderate heat, stirring, until golden, about 3 minutes. Using a slotted spoon, transfer nuts to a plate. Add thyme and garlic to the skillet and cook, stirring, until fragrant, about 1 minute.
3) Add cabbage and toss to coat with drippings. Cover and cook over moderately low heat until wilted, about 3 minutes. Season with salt and pepper. Add water and
Parmesan, cover, and cook until the cabbage is tender, about 10 minutes.
4) Meanwhile, cook pasta in boiling salted water until al dente. Drain pasta and shake dry, then return it to pot. Add cabbage, mozzarella, pancetta, pine nuts and remaining 3 tablespoons of olive oil and toss until cheese is slightly melted. Season with salt and pepper. Transfer to a bowl and serve. Yield: 6 to 8 servings.

This post is being linked to Presto Pasta Nights which is celebrating its fifth anniversary this week. Congratulations Ruth!









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Two Years Ago Today: Yangzhou Fried Rice

Oven Baked Parmesan Steak Fries

From the kitchen of One Perfect Bite...French fries have become a sometime thing for the Silver Fox and me. When we have a yen, there's an old bar and grill in town that makes fries that could set the standard for any steak house in the country. The place is shabby and it reeks of stale beer, but the potatoes they serve are Lucullean and worth the caloric splurge and descent to the dark side. The fries I make at home are oven baked and, while they are good, I've never been able to convince myself that they are as good as the real thing. It's a given that they are better for us, so when I need something to accompany burgers or steaks, these are the steak fries that I serve. If you are looking for a healthier alternative to deep fried potatoes I really think you'll like these. They are simple to make and very tasty. Given the variance with oven temperatures, you'll want to watch these carefully as they near the end of their baking period. It's best to view the time listed in the recipe as a suggestion rather than fiat. Here's the recipe.


Oven Baked Parmesan Steak Fries...from the kitchen of One Perfect Bite

Ingredients:
5 Idaho potatoes
1/4 cup extra-virgin olive oil
1 tablespoon garlic salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan cheese

Directions:
1) Preheat the oven to 450 degrees F. Place two baking sheets in oven to heat.
2) Peel potatoes and cut each potato into 8 wedges. Place wedges into a bowl of cold water and let them sit for 10 minutes. Pour off water, then cover again with cold water. This is to prevent oxidation and help keep the potatoes crisp. Drain potatoes and pat them completely dry with paper toweling. Place them into a large bowl with olive oil, salt and black pepper. Toss well, making sure to cover all surfaces of the potatoes.
3) Remove baking sheets from oven and quickly spread potatoes on them in a single layer. Remember to protect hands and fingers from burns. Return to oven and bake for about 35 to 40 minutes, turning once, until potatoes are golden brown. Sprinkle with Parmesan cheese and continue baking until the cheese has melted and caramelized, about 5 to 7 minutes longer. Remove from oven, let sit for 2 minutes, then serve. Yield: 6 servings.








One Year Ago Today: Dark Chocolate Shortbread















Two Years Ago Today: Eggplant Parmesan

Parmesan Tortilla Crisps

From the kitchen of One Perfect Bite...We thought they could. We thought they would. They didn't. The victory that once seemed certain, eluded them that day. Our team, the Ducks, lost the BCS championship last Monday and it would be true, though sad to say, "There was no joy in Mudville" on that cold dark winter day. Some take such loss in measured stride while others turn away and it was then I learnt a lesson hard, to share with you today. Never, never, never say, "It's just a game" to a grieving sports enthusiast. Your sanity and ancestry will be questioned. Fortunately, there was food to help make things right. I know you have a score of snacks to serve with drinks on game days. I'd like you to consider just one more. The recipe for these crisps was developed by Giada De Laurentis and you might want to give it a try. They are good, inexpensive and very easy to make. They can be made up to two days before serving in they are kept in airtight containers at room temperature. I doubt you'll have to worry about leftovers. Here's the recipe.

Parmesan Tortilla Chips...from the kitchen of One Perfect Bite courtesy of Giada De Laurentis

Ingredients:
1/4 cup extra-virgin olive oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
12 (6-inch) corn tortillas
1 cup freshly shredded Parmesan
1/4 to 1/2 teaspoon salt

Directions:
1) Preheat the oven to 375 degrees F.
2) Line 2 heavy large baking sheets with aluminum foil. Whisk oil, oregano, and pepper in a small saucepan over medium heat just until warm. Set aside for 15 minutes. Brush oil mixture over both sides of tortillas. Stack tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange strips in a single layer over the baking sheets. Sprinkle cheese and salt over strips. Bake until strips are golden brown and crisp, about 12 minutes. Yield: 5 to 6 servings.

You might also enjoy these recipes:
Baked Tortilla Chips - In Flora's Kitchen
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Rosemary Parmesan Coins - Stylish Cuisine
Sweet Spiced Nuts - Around My Family Table
Festive Feta Dip - My Kitchen Adventures
Sweet and Spicy Candied Pecans - Baking Bites

Roasted Brussels Sprouts - The Good The Bad and the Ugly

From the kitchen of One Perfect Bite...The Silver Fox loves brussels sprouts, so I'm always searching for new ways to prepare them. I found several untried recipes this past weekend and had to decide which I'd actually use. The first recipe, probably the best of the bunch, was discarded out of hand because one of its instructions called for coring three pounds of sprouts. I immediately formed a mental image that set me laughing so hard I almost cried. I could see myself visibly aging and developing a dowager's hump as I went after all those tiny cores. The other two recipes were much easier to do and I decided to try them both. Both were delicious, but they highlighted a problem that I've encountered before with members of the Brassica family. They do not photograph well, especially after they've been cooked. The recipe featured here tonight made the cut because it was the least ugly of the two. If you like brussels sprouts you'll find these to be pleasant. If you don't like them, nothing in this recipe will help change your mind. Roasted sprouts are simple to make and the caramelization that occurs as they roast gives them a decided flavor boost that I think you will enjoy. Here's the recipe.

Roasted Brussels Sprouts ...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 pounds brussels sprouts, trimmed and quartered
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese

Directions:
1) Preheat oven to 425 degrees F.
2) On 1 large rimmed baking sheets, toss brussels sprouts with olive oil, season with salt and pepper and spread in an even layer. Roast in oven for 20 to 30 minutes, until brussels sprouts are tender and browned in spots; turn pan, back to front, and stir brussels sprouts halfway through roasting. Sprinkle with Parmesan cheese, toss and bake for 1 more minute, or until the cheese is melted. Transfer brussels sprouts to a bowl and serve. Yield: 6 servings.

Cook's Note: Recipe can be doubled. The brussels sprouts can be baked up to 2 hours ahead; rewarm them before serving.

You might also enjoy these recipes:
Skillet Brussels Sprouts with Crispy Lardons - Tasty Trix
Roasted Brussels Sprouts with Walnuts and Capers - Je Mange la Ville
Brussels Sprouts with Canellini Beans and Almonds - A Thought for Food
Brussels Sprouts with Bacon and Potato - Chow and Chatter
Brussels Sprouts with Brown Butter - The Local Cook
Golden Brussels Sprouts - Kitchen Konfidence

Pasta with Zucchini, Parmesan and Garlic Oil

From the kitchen of One Perfect Bite...What do you get when finely shredded zucchini is tossed with Aglio e Olio? In my kitchen it becomes an easy entrée that's perfect for a Meatless Monday meal. If you have a julienne peeler to use for shredding the zucchini, you can have this dish on the table in about 20 minutes. I'm not much for kitchen gadgets, but this is one I heartily recommend you add to your inventory. If you haven't seen one of these, you can find one here. I'm not affiliated with these people and my purpose in featuring the peeler is to simplify food preparation rather than sell a kitchen tool. Zucchini that is finely julienned needs no cooking and can be tossed with hot pasta without additional fussing. It helps, however, to have the vegetables at room temperature if you take this route. It's important when you make a dish as simple as this to use ingredients of the highest possible quality. Fortunately, that does not always mean the most expensive. I always serve this pasta with focaccia bread and a crisp green salad to add a bit of texture to the meal. I know you'll enjoy this very easy dish. Here's the recipe.

Pasta with Zucchini, Parmesan and Garlic Oil...from the kitchen of One Perfect Bite

Ingredients:
3/4 lb. dried spaghetti
1 (8-oz.) zucchini, finely julienned
1 (8-oz.) yellow squash, finely julienned
Salt and freshly ground pepper
1/2 cup extra-virgin olive oil
2 tablespoons fresh minced garlic
1/4 teaspoon red pepper flakes
1/3 cup chopped Italian parsley or fresh basil
1/2 cup + 2 tablespoons freshly grated Parmesan cheese

Directions:
1) Bring large pot of water to boil; add salt. Add pasta. Cook until al dente, about 10 minutes.
2) Season zucchini and squash with salt and pepper. Set aside.
3) Heat 1/4 cup olive oil in small skillet over medium-high heat until hot. Add garlic. Sauté briefly, until light brown. Add pepper flakes and basil or parsley. Mix well. Remove from heat.
4) When pasta is done, drain, reserving about 1/2 cup cooking water. Return pasta to pan. Add zucchini, reserved 1/4 cup oil, garlic mixture from step 3, and 1/2 cup cheese. Toss well, adding cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper as needed. Sprinkle with remaining 2 tablespoons cheese and serve at once. Yield: 4 to 5 servings.

You might also enjoy these recipes:
Fusilli with Walnuts and Garlic Sauce - One Perfect Bite
Penne with Asparagus and Lemon Sauce - One Perfect Bite
Pasta Puttanesca - One Perfect Bite
Fresh Garden Vegetables with Pasta - Living the Gourmet
Cold Sesame Noodles - The Parsley Thief
Rigatoni Peperonata - The Comfort of Cooking

Baked Portobello Parmesan - A Dieter's Delight - Foodie Friday

Portobello Parm before and after baking.

From the kitchen of One Perfect Bite...This is an old competition recipe. I give it new life each January as part of a regime to mend holiday excesses and restrict fat and caloric intake, at least until we're back in shape. I love the bold flavors of meat or vegetable Parmesan, but the amount of oil used in standard preparations meant we couldn't have it often, if at all. The whole purpose of this recipe was to come up with a variation that would require no frying and, if possible, use no meat or poultry. I had, for several years, grilled portobello mushrooms and was really happy with their meaty taste and texture. I settled on them for my recipe because eggplant simply didn't work when cooked this way. This version is really simple to make and if you are looking for a healthier alternative to standard "parm" recipes you might want to give this a try. You won't be sorry. Smaller families can halve the recipe and still enjoy its wonderful flavor. Here's the recipe.

Baked Portobello Parmesan...from the kitchen of One Perfect Bite

Ingredients:
1/2 cup Italian-style bread crumbs
1 cup (3-oz.) freshly grated Parmesan cheese, divided use
1 teaspoon sweet paprika
1/4 cup fresh minced parsley, divided use
2 teaspoons kosher salt, divided use
3/4 cup egg substitute
1/2 teaspoon fresh ground black pepper
1 teaspoon marjoram leaves
1 teaspoon garlic powder
1 teaspoon oregano leaves
4 large (5 to 6-inches wide) stemmed potobello mushrooms, brushed clean
1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
1 cup commercially prepared "light" tomato sauce
Cooking spray
Directions:
1) Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.
2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.
3) In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.
4) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven.
5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley. Yield: 4 servings.

This recipe is being linked to:
Designs By Gollum - Foodie Friday