Pasta with Butternut Squash and Goat Cheese

I took a small vacation from blogging, but I'm back!  This recipe is adapted from Giada De Laurentiis.  I also borrowed her picture - the one I took looked gross, which just isn't fair to food that is so delicious.  Whole Foods hid all the fresh butternut squash outside, so I resorted to frozen squash.  It still tasted good, but just didn't look so pretty.  As a side note, the food also held up well in the fridge for a few days, which I appreciate as a firm leftover lover.

Pasta with Butternut Squash and Goat Cheese
Makes 6 servings


Cooking spray
1 (2-pound) butternut squash, peeled, seeded, and cut into ¾-inch cubes
1 onion, diced into ½-inch pieces
2 tsp olive oil, for drizzling
Kosher salt and freshly ground black pepper
8 oz whole-wheat penne pasta
1 packed cup chopped fresh basil leaves
7 oz low-fat goat cheese, crumbled (Whole Foods has this, I promise)
1 oz Parmesan, grated (about ¼ cup)

1. Put an oven rack in the upper third of the oven.  Preheat to 425˚F.
2. Spray a baking sheet, liberally, with cooking spray.  Set aside.
3. Mix the squash and onion together and arrange in a single layer on the prepared baking sheet.  Drizzle with olive oil and season with salt and pepper to taste.  Bake for 40 to 45 minutes until the vegetables are gold and cooked through.  Remove from the oven and set aside to cool slightly.
4. While the squash mixture is cooling, bring a large pot of salted water to boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.  Drain and reserve about 1 cup of the pasta water.
5. Put the pasta, goat cheese, and pasta water in a large serving bowl.  Toss until the cheese has melted and forms a creamy sauce.  Add the squash and onion mixture and the basil.  Toss well and season with salt and pepper to taste.  Garnish with Parmesan and serve.

Provolone Stuffed Eggplant "Meatball" Subs

Meatless meatballs are a healthy alternative to those made with beef or pork, and these are plenty flavorful. They're also a great way to incorporate an additional serving of vegetables to your diet!  I got a bit lazy when I made my sub tonight - I didn't broil it - but in the future, I plan to rub the edge of the bread with garlic and broil for a few minutes before eating.  Yum!


One last note.  When I talk about "scooping" the bread, I just mean that I discard the inside part of the bread and keep the crust.  It's a way to lower the calories without losing the flavor.

Recipe comes from Healthy. Delicious.


Provolone Stuffed Eggplant "Meatball" Subs
Makes 4 servings


2 globe eggplants
½ cup Italian seasoned breadcrumbs
1 oz Parmesan cheese, grated
1 egg, slightly beaten
2 oz reduced-fat provolone (I used Sargento)
12 oz crusty French bread, "scooped" and cut into 4 pieces
1 cup tomato sauce with mushrooms

1. Preheat oven to 350˚F.
2. Peel the eggplants and then use the coarse side of a box grater to shred it.  Toss the shredded eggplant with 1 tsp kosher salt and use your hands to squeeze out as much moisture as you can.
3. Add the shredded eggplant to a bowl with the breadcrumbs, Parmesan, and egg.  Mix the ingredients together; the mixture should be moist but not too soggy.  If needed, you can add more breadcrumbs.
4. Arrange the provolone cheese slices into a stack and cut into 12 cubes.
5. Divide the eggplant mixture into 12 equal portions.  Form each portion into a ball.  Use your thumb to make an indentation in each ball and tuck a cube of the provolone inside.  Roll the balls to seal the provolone inside.
6. Place the eggplant balls on a baking sheet (it's helpful to coat the sheet with nonstick spray first).  Bake for 15 minutes, or until the bottoms have turned golden brown.  Turn the eggplant balls and bake for an additional 10 minutes to brown the other side.
7. To assemble the subs, rub the cut edge of the bread with garlic, add 3 eggplant "meatballs" and  ¼ cup of pasta sauce, and broil just long enough to toast the bread (about 3 minutes).  You can also top the sub off with another slice of provolone.

Spinach, Chive, and Ricotta Linguini

This easy pasta recipe--another one from Bethenny Frankel--seems quite elegant but takes only a few minutes to prepare.  I used fresh spinach linguini from Whole Foods but regular or whole-wheat linguini (fresh or not) tastes just as good.  Finally, a note on portion sizes: I like to keep pasta portions small, and fill up with veggies or a salad on the side.

Spinach, Chive, and Ricotta Linguini
Makes 4 servings


1 Tbsp pine nuts
Salt and pepper, to taste
½ oz spinach-flavored or other linguini
1 Tbsp olive oil, divided
1 bag baby spinach, washed
1 clove garlic, minced
½ cup fat-free ricotta cheese
¼ cup freshly grated Parmesan, plus additional for finishing
1 Tbsp chopped chives (I used freeze-dried chives)

1. In 1 tsp olive oil, toast the pine nuts briefly in a small nonstick skillet over medium-high heat.  Stir constantly and watch closely because they can burn quickly.
2. Bring a pot of salted water to boil and cook the pasta according to package directions.
3. Meanwhile, heat remaining 2 tsp olive oil in a large nonstick pan over medium heat.  Add spinach and garlic and sauté until the spinach is wilted, then season with salt and pepper and turn off the heat.
4. When the pasta has finished cooking, add it to the cooked spinach with a slotted spoon.  Add one spoonful of pasta water, stir in ricotta and Parmesan cheeses, and toss well.  Season with additional salt and pepper if desired.
5. Divide into four portions and sprinkle evenly with pine nuts, chives, and additional Parmesan.  Serve hot.

Tofu Pad Thai

I'm a total sucker for this classic Thai dish, but I hate all the grease that comes with it in restaurants!  I've done a bunch of experimentation with the recipe, and this version has been my favorite so far.  It's cobbled together from so many different recipes that I don't think I can cite any one specifically.

Tofu Pad Thai
Makes 6 servings


Cooking spray
8 oz flat rice noodles, dried
1 Tbsp tamarind paste
4 cloves garlic, minced
½ tsp ground ginger
2 Tbsp fish sauce
½ Tbsp oyster sauce
1 tsp honey
Juice from 1 lime
¼ tsp toasted sesame oil
¼ tsp salt
¼ tsp black pepper
2 Tbsp reduced-fat peanut butter
2 cups broccoli, small florets
2 cups carrots, sliced
2 cups mung bean sprouts
14 oz light firm tofu, drained
2 eggs, beaten
3 Tbsp peanuts, chopped
Cornstarch
1 tsp vegetable oil

1. Cook noodles according to package directions.  Be careful not to overcook rice noodles, because they turn into a mushy mess.
2. Meanwhile, drain the tofu.  I like to place a stack of plates on top to drain it more thoroughly.  Slice and coat lightly with cornstarch.
3. In a large nonstick skillet, heat vegetable oil over medium-high heat.  Add tofu and cook until golden brown, turning occasionally.  Don't fuss with it too much - tofu takes awhile to cook.  (The cornstarch helps make it a bit crispier without deep-frying).
4. While the tofu is cooking, prepare the sauce by mixing the tamarind paste, garlic, ginger, fish sauce, oyster sauce, honey, lime juice, sesame oil, salt, pepper, and peanut butter.  Set aside.
5. Remove tofu, and add broccoli and carrot to skillet.  Sauté until tender.  I like to add a few tablespoons of water and cover loosely with a lid to help steam the vegetables.
6. Finally, when vegetables are done, move to the side and cook eggs to a soft scramble.
7. Combine all ingredients and stir in sauce.  Top with bean sprouts and chopped peanuts.