Creamy Pumpkin Pasta

October 6, 2017 by Dinner Tonight

Transition into fall with this delicious and creamy pumpkin pasta! Hearty pasta paired with pumpkin and mushrooms is sure to give you that first taste of fall!

Bowtie pasta covered in a creamy pumpkin sauce still in the saucepan it was cooked in.

Creamy Pumpkin Pasta

CourseMain Dish, Vegetables, Vegetarian

Servings

Creamy Pumpkin Pasta

CourseMain Dish, Vegetables, Vegetarian

Servings

Ingredients

12 ounces bow tie pasta
2 tablespoons olive oil
2 garlic cloves minced
1 cup mushrooms chopped coarsely
2 cups 2% milk
4 ounces fat free cream cheese cubed
1.5 cup pumpkin puree
1/2 teaspoon salt
1 teaspoon sage
1/2 teaspoon thyme
2 tablespoon fresh rosemary chopped

Servings:

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Instructions

Wash your hands and preparation area.
Cook pasta according to package directions.
In a large skillet heat up olive oil. Once heated add garlic and stir until aromatic. Add chopped mushrooms and stir until softened.
Add milk and cream cheese and stir until cream cheese is melted.
Add pumpkin and spices and stir until well combined, heated through, and aromatic.
Add pasta and stir until pasta is coated. Serve immediately.

Recipe Notes

Southern Roasted Vegetable Pasta

September 7, 2017 by Dinner Tonight

Try this twist on a classic pasta salad! Packed with healthy veggies and filling whole wheat pasta, have this pasta for your meal or a side dish!

Southern Roasted Vegetable Pasta

Servings

Southern Roasted Vegetable Pasta

Servings

Ingredients

1 medium yellow squash
1 medium zucchini
1 large red onion thinly sliced
4 tablespoons extra virgin olive oil divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh basil chopped
2 cloves garlic minced
12 ounces whole wheat pasta

Servings:

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Instructions

Wash your hands and clean your preparation area.
Cook the pasta according to package directions, minus added salt.
Preheat oven to 450 degrees.
Wash all vegetables and garlic before chopping.
In a medium bowl, toss squash, zucchini, bell pepper and onion with half of oil (2 tablespoons) in a large roasting pan or a large baking sheet with sides.
Season with salt and pepper.
Place the vegetables in a preheated oven. Stir the vegetables every 5 minutes, until tender and browned for about 10 to 20 minutes.
Meanwhile, combine basil, garlic and remaining oil (2 tablespoons) in a large bowl.
Combine pasta, vegetables and dressing in a large bowl; serve warm.

Recipe Notes

Eggplant Delight

June 2, 2017 by Dinner Tonight

This Italian inspired Eggplant pasta is a delicious and easy way to go meatless.

Eggplant Delight

CourseMain Dish

Servings

Eggplant Delight

CourseMain Dish

Servings

Ingredients

1 medium eggplant 1/4 inch thick slices
2 tablespoons olive oil divided
8 ounces whole wheat penne pasta cooked
8 ounces mushrooms sliced
1 shallot diced
1 medium zucchini squash sliced
3 garlic cloves minced
1/2 cup water
1 tablespoon lemon juice
2 medium tomatoes diced
1 tablespoon oregano
1 tablespoon parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper

Servings:

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Instructions

Clean your preparation area and wash hands
Preheat oven to 400⁰ F.
Spread 1 tablespoon of olive oil across the bottom of a lined baking sheet and arrange sliced eggplant.
Bake eggplant for 20 minutes or until tender and lightly browned.
While eggplant bakes, place a large skillet over medium heat and add 1tbs olive oil. Add the sliced mushrooms, diced shallot, sliced zucchini, and minced garlic into skillet and cook for 5 minutes.
Add water and lemon juice and cook for 4 minutes. Add diced tomatoes, parsley flakes, oregano, salt, and pepper. Bring to a boil and simmer for 5 minutes.
Add roasted eggplant and cook until all veggies are tender; about 5 minutes.
Remove from heat and serve over cooked whole wheat penne pasta.

Recipe Notes

Eggplant Delight Nutrition Facts Serving size (437g) servings per container 4 Amount per serving Calories 320 % Daily Value Total Fat 6 g 8 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 320 mg 14 % Total Carbohydrate 60 g 22 % Dietary Fiber 6 g 21 % Total Sugars 11 g Added Sugars 0 g 0 % Protein 12 g Vitamin D 0 mcg 0 % Calcium 78 mg 6 % Iron 3 mg 15 % Potassium 1145 mg 25 %

Herb Infused Marinara Sauce

February 16, 2017 by Dinner Tonight

This quick marinara sauce is perfect for pasta sauce, pizza sauce, or a base for meatballs! The combination of dried herbs and canned tomatoes (with no salt added) gives you freedom to enjoy a quick, easy recipe without the added sodium found in canned or jarred pasta sauces. [Read more…] about Herb Infused Marinara Sauce

Beef Stuffed Pasta

January 20, 2017 by Dinner Tonight

Change up the classic pasta dinner to this Beef Stuffed Pasta recipe! It’s filling and serves 8.

https://www.youtube.com/watch?v=o13ucUPfnkM

Beef Stuffed Pasta

CourseKid Friendly, Main Dish

Servings

Beef Stuffed Pasta

CourseKid Friendly, Main Dish

Servings

Ingredients

1 lb extra lean ground beef cooked and drained
16 ounces uncooked jumbo pasta shells
1 tbsp olive oil
1/2 cup frozen bell pepper/onion stir fry vegetables
2 cloves garlic finely chopped
1 small zucchini diced
1 (2 1/4 ounce) can sliced ripe olives drained
1 (14 ounce) jar unsalted tomato sauce
1/2 cup fat free ricotta cheese
1/4 cup fat free egg substitute
1/4 cup grated Parmesan cheese
1/2 cup reduced fat mozzarella cheese shredded

Servings:

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Instructions

Heat oven to 350°F.
Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
Cook and drain pasta shells as directed on package.
Meanwhile, in 10-inch skillet, heat oil over medium heat until hot.
Cook stir-fry vegetables, ground beef and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.
Add zucchini; cook 4 minutes, stirring occasionally.
Stir in olives and 1/4 cup of the tomato sauce.
Cook until hot, stirring frequently.
Remove from heat.
In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 cup of the shredded cheese. Stir in zucchini mixture until well mixed.
Fill each cooked pasta shell with about 2 tablespoons zucchini mixture.
Place in baking dish.
Pour remaining tomato sauce over shells.
Cover with foil; bake 30 minutes.
Sprinkle with remaining 1/2 cup shredded cheese.
Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.

Recipe Notes

Beef Stuffed Pasta Nutrition Facts Serving size 8 (230g) servings per container Amount per serving Calories 370 % Daily Value Total Fat 7 g 9 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 40 mg 13 % Sodium 220 mg 10 % Total Carbohydrate 49 g 18 % Dietary Fiber 1 g 4 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 25 g Vitamin D 0 % Calcium 15 % Iron 20 % Potassium 10 %

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