Fresh Tomato and Spinach Pasta(This is a
super fast and healthy recipe!)
2 1/2 cups ziti or mostacchioli pasta
1 small onion, thinly sliced
2 cloves garlic, minced
1 T olive oil
2 cups coarsely chopped tomato (about 6 medium)
1/2 t. red pepper
4 cups spinach or arugula, coarsely chopped
1/4 cup pine nuts or slivered almonds, toasted
1/4 crumbled Gorgonzola cheese or Parmesan cheese
*opt. can add cooked diced chicken, but we like it just fine without it, and when I'm in a hurry I don't have time for the chicken anyways.
1. Cook pasta and keep warm.
2. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomato, dash of salt and pepper. Cook and stir over medium-high heat about 2 minutes or until tomato is warm and releases some of its juices. Stir in spinach, heat just until greens wilt.
3. To serve, top pasta with tomato mixture; sprinkle with toasted nuts and cheese.
Broccoli and Peppers with Walnuts(This is Jared's absolute favorite veggie side dish! He asks for it everyday:) )
1/4 cup chicken broth
2 T bottled oyster sauce (I don't always put this in)
1 t. finely shredded lemon peel
1/4 t. cayenne pepper
4 t. cooking oil
1/2 cup coarsely chopped walnuts
1 clove garlic, minced
1 pound fresh broccoli, cut into 1 inch pieces
1 medium sweet bell pepper, cut into bite size strips
1. For sauce, in a small bowl combine chicken broth, oyster sauce, lemon peel, and cayenne pepper; set aside.
2. In a large nonstick skillet heat 2 t. of the oil over medium heat. Add walnuts and garlic; cook and stir for 2-3 minutes or until nuts are lightly toasted. Remove the walnut mixture from the skillet; set aside.
3. In the same skillet heat the remaining oil over medium-high heat. Add broccoli and bell pepper; cook and stir for 3-4 minutes or until veggies are crisp-tender.
4. Stir sauce, add to skillet. Cook and stir for 1 minute. Transfer broccoli mixture to serving bowl and sprinkle with walnut mixture.