Friday Foodday

We made it! Happy Friday lovebugs! I hope you have a wonderful weekend. Here are some of my favorite recipes from you!

Chickpea Pasta

c/o Lauren

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• 7 cups low-sodium vegetable or chicken broth
• 1/2 teaspoon crushed red pepper flakes
• kosher salt
• 1 pound angel hair pasta
• 1 15.5-ounce can chickpeas, drained and rinsed
• 1 cup flat-leaf parsley, chopped
• 1/4 cup unsalted roasted almonds, chopped
• 1/2 cup grated Parmesan

Directions

1. Heat the oil in a large saucepan over medium-high heat.
2. Stir in the garlic and cook for 1 minute. Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.
3. Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley.
4. Divide among individual bowls and top with the almonds and Parmesan.

Scalloped Potatoes and Ham Bake

4-1/2 lb. red potatoes (about 9), cut into 1/4-inch-thick slices

1 container (16 oz.) BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream

3/4 lb. (12 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1/2 lb. (1/2 of 1-lb. pkg.) OSCAR MAYER Smoked Ham, chopped

4 green onions, sliced

1/4 cup KRAFT Grated Parmesan Cheese

HEAT oven to 350°F.

COOK potatoes in boiling water in large saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Gently stir in remaining potato slices.

SPOON into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.

BAKE 30 min. or until heated through.

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Mushroom Aglio Olio

-A few glugs of extra virgin olive oil
- Sliced fresh mushrooms, as much as you like (I used shiitake but feel free to use any variety)
- 2 or 3 cloves garlic, minced
- Sliced chili
- Salt and pepper to taste
- 1 serving spaghetti
- Small bunch fresh parsley, chopped
- Shavings of parmesan cheese

1. Heat a large pot of boiling water, add salt and add in spaghetti when it comes to a rolling boil.

2. While the spaghetti is cooking, prepare the other ingredients. Heat some olive oil in a frying pan and add garlic. Ensure a medium-low heat to ensure that the garlic doesn't burn (it should not brown at all). Add sliced mushrooms and continue stir-frying till their liquid evaporates, and they start to brown a little.

3. Add more olive oil if it looks too dry. Throw in parsley and chili.

4. Drain cooked pasta and add to pan. Give all the ingredients a quick stir to combine. Sprinkle salt and pepper to taste.

5. Top with shaving of parmesan cheese before serving.

Lasagna Rolls

Ingredients:
5 lasagna noodles, cooked
1/2 cup part skim ricotta cheese
1/2 cup part skim mozzarella cheese
1 egg white
1 cup baby spinach, chopped
1/4 teaspoon Italian seasoning
1.5 cups tomato sauce

Directions:
1- Preheat the oven to 350.
2- Lay the lasagna noodles flat on a cutting board.
3- In a small bowl combine the ricotta cheese, egg white, baby spinach, Italian seasoning, and 1/4 cup mozzarella cheese. Stir well.
4- Spoon an even amount of filling over each noodle. Add a tablespoon of sauce to each noodle and spread the sauce/cheese mixture over the noodle.
5- Starting at one end, roll until the lasagna noodle is rolled tightly. Place in a baking dish covered in sauce.
6- Pour the remaining sauce over the rolls. Top with the remaining 1/4 cup of mozzarella cheese.
7- Bake for 30 minutes.