Healthy Meals and Recipes

Linguini and Tomato Basil Pasta

Ingredients

• 10 ounces dried linguini
• 3 tablespoons olive oil
• 6 cloves garlic, minced or 1 Tbsp. bottled minced garlic
• 2 English muffins, split
• 3/4cup fresh basil, chopped
• 1 pint small tomatoes, halved
• 1/2cup chicken broth or pasta water
• 1 teaspoon sugar
• 1/2cup halved, pitted kalamata olives (optional)
• Grated Parmesan cheese; fresh basil (optional)

Directions

1. Heat broiler. Cook pasta according to package directions. Drain, set aside.
2. Meanwhile, in bowl combine 1 tablespoon of the oil and about one-third of the minced garlic; brush on cut sides of muffins. Place muffins on baking sheet. Broil, 3 to 4 inches from broiler, for 2 to 3 minutes, until golden. Sprinkle 1 tablespoon of the chopped basil; set aside.
3. In large saucepan heat remaining oil over medium-high. Add remaining garlic, basil, and the tomatoes. Cook 2 minutes; add broth and sugar. Cook 3 to 4 minutes, until tomatoes soften. Season with salt and pepper. Stir in pasta and olives; heat through. Sprinkle cheese and basil.
4. Serve toasted muffins with pasta. Top with Parmesan and basil. Makes 4 servings.

Nutrition Facts

(Linguine in Fresh Tomato Sauce with Garlic-Basil Toast)

Servings Per Recipe 4, Potassium (mg) 291, cal. (kcal) 450, vit. A (IU) 1069, vit. C (mg) 14, pro. (g) 12, carb. (g) 72, Niacin (mg) 6, Fat, total (g) 12, chol. (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Thiamin (mg) 1, sat. fat (g) 2, calcium (mg) 50, Riboflavin (mg) 0, Monosaturated fat (g) 8, iron (mg) 4, sodium (mg) 403, Polyunsaturated fat (g) 2, fiber (g) 3, Folate (µg) 189, sugar (g) 7

 

 

Rigatoni With Sautéed Eggplant and Tomatoes

Ingredients

• 12 ounces (5 1/2 cups) rigatoni
• 3 tablespoons olive oil
• 1 medium eggplant, cut into 1/2-inch pieces
• kosher salt and pepper
• 3 cloves garlic, thinly sliced
• 1 pint grape or cherry tomatoes, halved
• 1/4 cup fresh mint, torn
• 1/2 cup grated ricotta salata or Parmesan

Directions

1. Cook the rigatoni according to the package directions. Drain.

2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.

3. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 8 minutes.

4. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3 to 4 minutes.

5. Add the drained rigatoni and mint and toss. Divide among bowls and top with the ricotta salata or Parmesan.

 

 

 

 

What is quinoa?
While quinoa is usually considered to be a whole grain, it is actually a seed, but can be prepared like whole grains such as rice or barley. Quinoa takes less time to cook than other whole grains – just 10 to 15 minutes. It tastes great on its own, unlike other grains such as millet or teff. Add a bit of olive oil, sea salt and lemon juice and - yum! Of all the whole grains, quinoa has the highest protein content, so it's perfect for vegetarians and vegans. Quinoa provides all 9 essential amino acids, making it a complete protein. Quinoa is a gluten-free and cholesterol-free whole grain, is kosher for Passover, and is almost always organic.

 

Ouinoa & Black Bean Salad

Ingredients

• 1/3 cup quinoa
• 1 cup water
• 1 teaspoon olive oil
• 4 teaspoons fresh lime juice
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander
• 1 tablespoon fresh minced cilantro
• 2 tablespoons minced scallions
• 1 (15 ounce) cans black beans, rinsed and drained
• 2 cups diced tomatoes
• 1 cup diced bell peppers
• 2 teaspoons minced jalapeno chiles
• salt and pepper

Cook the quinoa in the water. Allow to cool slightly.

In a large bowl, combine the oil, lime juice, cumin, coriander, cilantro and scallions.

Stir in the beans, tomatoes, bell peppers and chilies.

Add the cooled quinoa.

Season with salt and pepper to taste.

Serve cold

The quinoa can be made ahead of time and refrigerated