Pasta with Swiss Chards
1 lb swiss chards, stems removed, washed
2 cloves garlic, minced
1 medium sweet yellow onion, chopped
2 tbsp extra virgin olive oil
1 tsp champagne vinegar
1 cup grated Romano cheese
a pinch of salt and pepper for taste
1 lb pasta
In a large stock pot, start boiling water for pasta.
Then proceed with the recipe while working on the pasta –Add in a pinch of salt when the water comes to a boil. Add pasta. Cook till al dente during this recipe process.
In a separate stock pot, heat up olive oil over medium heat.
Add garlic and onion. Cook till translucent.
Add in the swiss chards.
Sprinkle with the vinegar Stir.
Cook until the chards have wilted and the inner stems of the leaves are tender.
Ricotta Stuffed Shells
32 oz container of part skim Ricotta Cheese
3/4 cup grated Pecorino Romano Cheese (1/2 for the ricotta filling, and the rest to sprinkle on top)
1 tbsp dried parsley flakes
5 oz Skim Shredded Mozzarella
1/4 tspn grated nutmeg
salt and pepper to taste
3 oz fresh Mozzarella (for top)
1 package of cooked pasta shells, cook to packaging directions (usually are to cook for 9 minutes in boiling salted water)
In a large bowl, place all the filling ingredients and mix until incorporated well.
In a 9×13 baking pan, cover the bottom with 2 ladles of sauce. Set aside and start filling the pasta.
Handle the shell gently, and open it up. Take a tablespoon of the ricotta mixture and place inside the pasta. Place the filled shell on top of the sauce in the baking pan, opening of the shell facing up. Continue lining them up until the pan is filled.
Once pan is full, place remaining sauce atop the shells.
Add the fresh mozzarella ripped into pieces on top of each shell.
Then add the grated cheese over the whole pan.
Cover the pan with tin foil and bake covered for 30 minutes.
Then remove the foil and let cook for another 6-7 minutes.
One of my favorite and super, quick dishes to make for my family is a long pasta with toasted bread crumbs. My pasta of choice is always a linguine fini, but any long pastas will work.
The great thing about making this dish is that it literally takes only a few minutes to make- in the time you boil the water and cook your pasta…you are done!
I love having toasted bread crumbs handy for a variety of dishes, as well; so in this recipe I made enough to keep on hand. Toasted bread crumbs last a long time in the fridge and can be kept easily in a plastic zip-loc.
1 cup plain bread crumbs (do not use flavored)
2 tbsp Extra Virgin Olive Oil
1 clove of garlic minced
salt and pepper to taste
1 lb cooked pasta
In a bowl, take the cooked, strained pasta and mix it with the garlic, S&P, and extra virgin olive oil, make sure it’s all coated. Then add in a 1/4 cup bread crumbs that you toasted and toss them together. Top with your favorite grated cheese.
1 large eggplant partially peeled and cubed (partially peel the eggplant in stripes)
3 garlic cloves, minced
1/4 cup of water (room temp)
1.5 tbsp tomato paste
2 (28 ounce) can kitchen ready tomatoes,
3 fresh basil leaves
salt & pepper
On medium-high heat, saute minced garlic, in 2 tbsp extra virgin olive oil, until the color is translucent. Try to not brown or burn the garlic. If you end up doing so, you’ll have to start over with new oil.
Once the garlic is translucent, add in the cubed eggplant.
Eggplant acts like a sponge, and will soak in all the oil, quickly add in the 1/4 cup of water.
Cover. Let simmer until the eggplant is tender and has changed to a more brownish color.
Add in 2 cans of kitchen ready crushed tomatoes. Personally, I prefer using the homemade crushed tomatoes my mother makes, but I didn’t have them handy today.
Reduce heat to medium-low and let simmer for 10 minutes.
Add 1.5 tbsp of tomato paste.
Once you have stirred the tomato paste in, it’s melted, cover and let the sauce simmer on medium-low heat for 25 minutes. Stirring occasionally. Though, like with most sauces, the longer the better.
At this point you can start to boil water for your pasta. This way by the time your sauce is done your pasta will be ready.
Add in the salt and pepper to your taste here. Then turn down the sauce to low and add in the basil.
Turn off the heat, and by now your pasta is fully cooked and ready to strain.
The finished product!
Serve with a sprinkle of pecorino Romano cheese on top.
Tonight we paired this with a simple salad of greens, topped with warmed porcini mushrooms, and, a bottle of Beaujolais Nouveau 2012.
Hope you enjoy making this dish as much as eating it!