pasta and cheese with bacon

CSC_0207 adjusted- pasta and cheese with bacon

This is a grown-up version of Mac n’ Cheese, dressed up with two kinds cheese and the salty surprise of bacon. Because bacon makes everything better.

  • Prep time:  25 minutes
  • Serves: 2.
  • Calories: 1,005. Sodium: 2,253 mg. Dietary fiber: 5.4 g. Total fat: 70.8 g. Total carbs: 25.4 g. Protein: 73.7 g.

Ingredients:

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“PASTA”
2 large zucchinis
2 large carrots
6 bacon slices, chopped
¼ cup heavy cream
2 garlic cloves, minced
pepper to taste
6 oz. grated Gouda cheese
8 oz. fresh mozzarella, grated
¼ cup fresh basil, chopped (for garnish)

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Instructions:

  1. Using your Veggetti cutter, turn the zucchinis and carrots into narrow pasta strands. Heat or cook to your preferences.
  2. Fry the bacon in a large skillet over medium heat. When bacon is cooked but not crisp, add the garlic and stir. Continue to cook until the bacon is crisp.
  3. Drain off all but a tablespoonful of fat.
  4. Add the pasta and the heavy cream. Reduce heat and stir together until the sauce begins to coat the pasta.
  5. Add the cheese and stir until melted.
  6. Garnish with chopped basil and fresh-ground pepper.

 

zucchini pasta & turkey sausage

CSC_0215 adjusted- zucchini pasta & turkey sausage

This is a meat sauce that shares top billing with tomatoes and greens. If you’re craving the taste of a sausage and peppers sub, substitute 2 diced Bell peppers and a chopped yellow onion for the arugula and enjoy.

  • Prep time: 30 minutes
  • Serves: 4.
  • Calories: 233. Sodium: 856 mg. Dietary fiber: 2.6 g. Total fat: 11.3 g. Total carbs: 8.2 g. Protein: 27.3 g.

Ingredients: [ weight loss ]

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“PASTA”
2 large zucchinis
1pound hot Italian turkey sausage
1 Tbsp. olive oil
2 garlic cloves (minced)
1 cup cherry tomatoes, halved
3 cups arugula or spinach leaves
¼  cup Pecorino Romano or Parmesan cheese, shredded
1 tsp black pepper

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Instructions:

  1. Using your Veggetti cutter, turn the zucchinis into narrow pasta strands. Heat or cook to your preferences.
  2. Brown sausage in the bottom of a large saucepan over medium heat until it is completely well-done. If bulk Italian sausage is not available in your grocery store, substitute, 4 links of Italian sausage with the casings removed.
  3. Stir in the arugula, tomatoes and garlic and cook until the greens are limp and the tomatoes start to break down, about 3-5 minutes. Cover and remove from heat.
  4. Mix the cheese with the “pasta” then add the meat sauce.

shrimp feta olives

CSC_0389 adjusted- shrimp feta olives

SHRIMP, FETA, OLIVES AND ZUCCHINI PASTA

Ingredients:

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“PASTA”
3 large zucchinis
SAUCE
½ lb. medium shrimp (peeled and deveined)
1 garlic clove (minced)
2 tbsp olive oil
Salt (pinch to taste)
Black pepper (to taste)
12 oz. ounce crushed tomatoes (canned is okay)
½ onion (chopped)
½ head fennel (cored and thinly sliced)
¼ cup green olives (pitted and chopped)
¼ cup white wine
1 tbsp oregano
¼ cup feta (crumbled)

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Instructions:

 

  1. Make “pasta” strands out of the zucchini with your Veggetti. Blanche or boil to taste. Drain and save 1 cup of the water for later.
  2. Heat 1 tbsp olive oil in large pan over medium heat and add shrimp. Cook for 3 to 5 minutes, or until they are pink in the middle. Put shrimp on plate and set aside.
  3. Put the remaining oil in the pan and add onion, garlic and fennel, salting and peppering to taste. Cook for 5 minutes or until brown.
  4. Stir in the tomatoes and wine and simmer for 5 to 7 minutes.
  5. Next, add the olives, pasta and shrimp, along with the extra cup of water that you saved earlier. Heat and stir for 3 to 5 minutes, then serve with oregano and feta as toppings.

turkey chia meatballs

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Even if your only connection to “chia” is that chia pet you had as a kid, trust me; you’ll want to add this ingredient to your diet. Chia seeds are practically all fiber and the rest is a healthy mix of Omega-3 fatty acids and other good things.

  • Prep time:  50 minutes
  • Serves: 2 as an entrée, 4 as a starter.
  • Calories: 355. Sodium: 1,139 mg. Dietary fiber: 8.4 g. Total fat: 12.5 g. Total carbs: 20.1 g. Protein: 40.3 g.

Ingredients:

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“PASTA”
1 large zucchini
1 lb. lean ground beef or turkey
4 Tbsp. tomato paste
2 Tbsp. chia seeds
3 cloves garlic, minced
2 tsp. oregano
2 tsp. basil
2 tsp olive oil (for sautéing)
1 tsp black pepper
MARINARA
1 medium yellow onion, diced
1 clove garlic (crushed)1 sprig of fresh rosemary (chopped)
¼ cup lemon juice
½  cup chicken stock
1 12-oz. can diced tomatoes
1 12-oz, can tomato sauce
½ tsp salt
½ tsp. black pepper

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Instructions:

  1. Make “pasta” strands out of the zucchini.
  2. Prepare Chia Meatballs:
  3. Mix all the ingredients except the oil. Let sit for 10 minutes.
  4. Put the oil in a large skillet. Shape the meat mixture into small balls (about eight) and brown in the oil, turning each meatball at least 3 times so they brown evenly. Remove the meatballs from heat when they’re still slightly rare and set aside.
  5. Remove all but 2 Tbsp. fat from the skillet.
  6. Prepare the marinara:
  7. Sauté the onion in the skillet until it’s translucent. .
  8. Add rosemary and garlic and cook for another 2-4 minutes.
  9. Add the lemon juice and chicken stock, then the diced tomatoes, tomato sauce, salt and pepper and mix well.
  10. Simmer over medium heat until sauce begins to thicken (about 20 minutes).
  11. Reduce heat to low and add meatballs to the pan. Cook 10 minutes, or until meatballs are cooked thoroughly.
  12. Divide pasta and sauce between two plates and top with meatballs and sauce.

pasta charred tomato sauce

CSC_0395 adjusted- pasta charred tomato sauce

This easy pasta takes a lot less time to prepare than its carb-heavy cousin Moussaka. It can be lightened up even more by using part-skim ricotta.

  • Prep time: 75 minutes (to roast garlic)
  • Serves: 2.
  • Calories: 199. Sodium: 53 mg. Dietary fiber: 5.7 g. Total fat: 13.0 g. Total carbs: 18.1 g. Protein: 6.8 g.

Ingredients:

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“PASTA”
1 large zucchini
¼ large eggplant, diced
2 Roma tomatoes, seeded and diced
4 large  garlic cloves, peeled
1 ½ Tbsp. olive oil
¼ yellow onion, diced
5 basil leaves, chopped
3 Tbsp. ricotta cheese

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Instructions:

  1. Preheat oven to 325° F.
  2. Make “pasta” strands out of the zucchini with your Veggetti.
  3. Wrap 5 peeled garlic cloves in aluminum foil, along with a pinch of salt and a ½ tsp of olive oil. Bake garlic for 40-50 minutes, until browned and soft.
  4. Sauté the diced eggplant until soft (10-12 minutes) in a large skillet using the other 1 Tbsp. olive oil. Set cooked eggplant aside.
  5. Using the same pan, combine 2 of the roasted garlic cloves, the diced tomatoes, and the diced onion. Cook for 2-4 minutes, adding more olive oil if necessary.
  6. Remove from heat and blend into a smooth paste in a food processor.
  7. Combine the tomato mixture, the remaining garlic, and the pasta and cook over medium heat for another 2-4 minutes.
  8. Garnish with the ricotta cheese and chopped basil.