Mediterranean Vegetable Spaghetti

This pasta dish is light, healthy and full of flavor. The assortment of vegetables leaves this scrumptious meal packed full of nutrients. You can customize this plate by using your own favorite greens; the only limit is your creativity.

Mediterranean Vegetable Spaghetti
Serves 4-6


1 package of spaghetti
2 Tbsp. olive oil
2 cloves of garlic, minced
1/2 cup diced leeks
2 medium carrots (1 cup)
1 medium zucchini, sliced
1 medium squash, sliced
1 cup sugar snap peas
1 tsp. chopped basil leaves
2 Tbsp. honey
1/2 tsp. salt
1/4 tsp. pepper
2/3 cup Parmesan cheese

• Cook and drain spaghetti as directed on package
• Meanwhile, in a 10-inch skillet, heat oil over medium-high heat. Saute garlic and leeks, then add carrots, leeks, zucchini, squash and sugar snap peas, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients, except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.

Nomato Sauce

This sauce will quench any longings for tomato sauce, and tastes as much like the original as you can get.

Nomato Sauce

Serves 6

Basic sauce ingredients:

6 carrots, peeled and chopped

1 beet, peeled and chopped

1 leek, cleaned and chopped

1 celery stick, sliced

1 bay leaf, whole

1 1/2 cups of watter

The flavor ingredients:

3 cloves of garlic, sliced

1 leek, cleaned and minced

1 tsp. dried basil

1 tsp dried oregano

2 tsp. olive oil

1/4 cup fresh parsley chopped

2 Tbsp. Bragg's liquid aminos

2 heaping Tbsp. cornstarch

1/2 cup cold water

1 cup mushrooms, sauteed (optional)

• Place all ingredients of the basic sauce in a pot and boil, covered for 30 minutes, then puree in a blender. Add water, if needed, until mixture has tomato sauce texture.
• Saute garlic, onion, and herbs for 5 minutes in olive oil.
• Add parsley, mushrooms (optional), and saute for 10 minutes more.
• Add basic sauce and bring to a boil. Then cover and simmer for 10 minutes to blend flavors. Season with Bragg's liquid aminos.
• Place cornstarch in a small bowl and add water slowly while stirring. Stir until thoroughly dissolved in the water. Add to sauce while it cooks, stirring until sauce thickens.
• This sauce would go great over a pile of spaghetti or on a homemade pizza.

Spinach Chicken Lasagna

For those of you who long for your lasagna, I found a recipe that doesn't use tomatoes! This mouth-watering dish has even been said to be better than the traditional tomato version. I highly suggest trying this lasagna, it will not disappoint.

Spinach Chicken Lasagna

9 lasagna noodles
1/2 cup butter
1/2 cup leeks, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

• Preheat oven to 350 degrees.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain.
• Melt the butter in a large saucepan over medium heat. Cook the leeks and garlic in the butter until tender, stirring frequently.
• Stir in the flour and salt, and simmer until bubbly.
• Mix in the broth and milk, and boil, stirring constantly, for 1 minute.
• Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese.
• Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
• Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish.
• Layer with 1/3 of the noodles, the ricotta, and the chicken.
• Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
• Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles.
• Sprinkle with parsley and 1/4 cup Parmesan cheese.
• Bake 35 to 40 minutes.

Shrimp and Sugar Snap Peas Mediterranean Casserole

Shrimp and Sugar Snap Peas Mediterranean Casserole
Serves 6

3 cups of uncooked penne pasta
1/2 cup butter
2 cups sliced mushrooms
2 cloves garlic, finely chopped
1/2 cup flour
1/2 tsp. salt
1/2 tsp. pepper
2 cups milk
2 Tbsp. cooking sherry
1 can chicken broth
1 cup shredded mozzarella cheese
1 lb. peeled and deveined shrimp
2 cups sugar snap pea pods
1/4 cup sliced almonds

• Heat oven to 350 degrees and spray a 13X9 Pyrex pan
• Cook and drain pasta as directed
• in a medium sauce pan melt butter on low heat.
• Saute mushrooms and garlic in butter.
• When mushrooms are tender stir in flour, salt and pepper.
• Cook over medium heat, stirring often until mixture is smooth.
• Gradually stir in milk, sherry and broth until smooth.
• Heat to boiling then stir in 3/4 a cup of cheese until melted.
• Stir pasta, shrimp and pea pods into mushroom mixture. Pour into Pyrex pan and sprinkle with remainder of mozzarella cheese and almonds.
• Bake for 20 to 25 minutes then serve.

Shrimp Pasta with Creamy Herb Sauce

It is hard to resist this delicious shrimp pasta. Make it for yourself and keep some for later or make it for guests and it will be a big hit!

Shrimp Pasta with Creamy Herb Sauce

Shrimp:
1lb of peeled, deveined shrimp
2 Tbsp. honey
1 Tbsp. dried parsley
2 tablespoons of Bragg’s liquid aminos

• Place shrimp in 9x12 dish, stir in honey, parsley, liquid aminos.
• Cook about 10-15 minutes at 400 degrees stirring occasionally so the shrimp cook evenly.

Pasta:

1 pound of capellini pasta
1 Tbsp. of chopped leeks
4-5 cloves of garlic crushed
1-2 tablespoons of extra virgin olive oil
1-2 tablespoons of cooking sherry
1 cup of heavy whipping cream
1 tablespoon flour or corn starch
Pinch dried dill weed

• Cook pasta according to directions.
• In a seperate pan, combine oil, garlic and leeks. Cook for about 5 min. on low to medium heat.
• Add cooking sherry. Cook another 5-10 min.
• Add most of the whipping cream. Let heat through.
• Take the corn starch or flour and put in a small bowl, add remainder of whipping cream and whisk until smooth. Pour into mixture in pan so that it will thicken.
• When it becomes the consistency that you like, add dill weed.
• Pour sauce over pasta.

Combine pasta and shrimp and serve.

Spinach-Artichoke Cheesy Tortellini

Here is another Rachel Ray favorite that didn't need much alterations. This recipe is to die for and makes great left overs!

Spinach-Artichoke Cheesy Tortellini
serves 4

1 10 oz box of frozen spinach
2 tbsp Extra Virgin Olive Oil
1 tbsp butter
3 garlic cloves, chopped
2 tbsp of all purpose flour
1 cup chicken stock
1 cup heavy cream
1/8 tsp freshly grated nutmeg
1 14 oz can artichoke hearts in water, drained and chopped
A couple handfuls of grated mozzarella cheese
Salt and black pepper
1 pound of cheese tortellini or flavored tortellini, such as wild mushroom

• Bring a large pot of water to a boil to cook the pasta.
• Microwave the spinach on high for 6 minutes to defrost.
• Heat a skillet over medium heat with the oil and butter. When the butter melts and is hot, add the garlic. Sauté garlic for 5 minutes.
• Sprinkle the flour into the skillet and cook for 1 minute.
• Whisk in the stock, then the cream, and bring the sauce to a bubble.
• Season the sauce with nutmeg and reduce the heat to low.
• Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce.
• Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.
• Salt the boiling water and cook the tortellini according to the package directions, about 3-5 minutes. Drain well and toss with the spinach artichoke sauce. Serve immediately.

Lobster Shrimp Pesto

If you like seafood and Italian, here is an easy way to follow the strict diet without neglecting your taste buds!

Lobster Shrimp Pesto
Serves 2-4

2 lobster tails
1/2 pound peeled de-veined shrimp
2 cups mushrooms, sliced
1 cup artichoke hearts, quartered
1/2 pound capellini pasta
1/2 cup Mozzarella cheese, grated
1/2 cup pesto sauce
olive oil
2 tablespoons basil
1 Tbsp. garlic powder
salt

• Place 2 quarts of water in a large pot over high heat. While waiting for the water to boil, begin preparation of the pesto.
• Warm olive oil in a 12- inch skillet over medium heat. Add shrimp and mushrooms and cook until shrimp are pink.
• Add the pasta to the boiling water and cook for about 2 1/2 minutes.
• While the pasta is cooking, return to skillet and add lobster and artichoke hearts. Cook for 2 minutes.Add pesto sauce and cheese to skillet. Continue cooking until the cheese in the pesto sauce is completely melted. Drain pasta. Combine pasta with pesto mixture.
• Garnish with basil.