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
- Heat the oil in a large saucepan over medium-high heat.
- Stir in the garlic and cook for 1 minute. Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.
- 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.
- Divide among individual bowls and top with the almonds and Parmesan.
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.
-
-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.
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.
