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If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.
- 1 large leek, white and pale-green parts only
- 4 tablespoons olive oil, divided, plus more for serving
- Kosher salt, freshly ground pepper
- 1 lemon, zest removed with a vegetable peeler, cut into very thin strips
- 4 garlic cloves, finely chopped
- 2 ounces Parmesan, finely grated, plus more for serving
- Lemon wedges (for serving)
Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into ½"-thick rings, then chop remaining leek.
Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes. Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.
Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8–10 minutes; drain, reserving 1 cup pasta cooking liquid.
Add pasta to skillet along with reserved brussels sprout leaves, brussels sprout quarters and leek rings, and ½ cup pasta cooking liquid; toss to combine. Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.
Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.
Nutritional ContentCalories (kcal) 590 Fat (g) 21 Saturated Fat (g) 4.5 Cholesterol (mg) 20 Carbohydrates (g) 79 Dietary Fiber (g) 13 Total Sugars (g) 7 Protein (g) 19 Sodium (mg) 240Reviews Sectioni really enjoyed this recipe. i really thinly sliced the leeks that were cooked with garlic. i reduced the amount of cheese by more than half and added 1-2 tbsp butter at the end. i also added red pepper flakes. delicious!cherry15blossomnew york04/24/20This recipe was fun to make and smelled great while cooking, but lacked flavor when finished. The lemon obscured the garlic and the cheese stayed with the Brussels sprouts and peels rather than clinging to the pasta.AnonymousMinnesota 04/21/20This was fine. Easy to put together and smelled incredible while cooking, but a little bitter and flat once completed.I enjoyed this recipe so much, I shared it with relatives with homemade preserved lemons for Christmas gifts. I'm preparing to make it again for guests this weekend! Very impressive flavors and comes together easily.Sarah StulgaPittsburgh, PA01/11/18
Easy dinner recipes: Simple Brussels sprouts ideas for Meatless Monday
This savory take on the comfort food -- stuffed with bacon, Gruyere cheese and dandelion greens and pan-fried to ooey-gooey perfection -- works well served any time of the day. Recipe: Savory stuffed French toast
(Glenn Koenig / Los Angeles Times)
(Ricardo DeAratanha / Los Angeles Times)
(Luis Sinco / Los Angeles Times)
Wild mushroom soup is a rich purée. Recipe: Joe’s wild mushroom soup
(Bob Chamberlin / Los Angeles Times)
(Kirk McKoy / Los Angeles Times)
(Robert Gauthier / Los Angeles Times)
A thick, 2-pound, bone-in rib steak, some coarse sea salt and pepper. It doesn’t take much more to make a perfect main course. Recipe: Cote de boeuf
(Bob Chamberlin / Los Angeles Times)
(Bob Chamberlin / Los Angeles Times)
(Kirk McKoy / Los Angeles Times)
(Ken Hively / Los Angeles Times)
(Kirk McKoy / Los Angeles Times)
This savory take on bread pudding is studded with chanterelle mushrooms.
Recipe: Chanterelle-sage bread pudding
(Ricardo DeAratanha / Los Angeles Times)
Stuffing is an excellent canvas for creativity. Start with bread cubes, add aromatics for subtle flavoring and liquid to keep it moist.
Recipe: Chestnut-sage stuffing
(Kirk McKoy / Los Angeles Times)
Love Brussels sprouts? Whether they’re in hearty salads or simple vegetable dishes, you can’t go wrong with these ideas, perfect for Meatless Monday.
For a rich yet simple dinner, you can’t go wrong with soup. - See more at: https://latimesblogs.latimes.com/dailydish/2012/05/dinner-tonight-leek-apple-and-thyme-soup.html#sthash.hSv7gPPD.dpuf
Whether you call them chickpeas or garbanzo beans, if you’re a fan, they don’t get much better than this refreshingly bright salad, one of our Top 10 Recipes from 2011. Marinate chickpeas in a blend of lemon juice, olive oil and salt, then toss them with some Spanish chorizo, tomatoes and a little garlic, green onion, parsley and bell pepper. Marinate the beans first thing in the morning, then assemble the salad in the last few minutes before you sit down to eat. It makes a colorful side, or a perfect light meal. - See more at: https://latimesblogs.latimes.com/dailydish/2012/05/dinner-tonight-chickpea-salad-with-chorizo.html#sthash.J3QhXScu.dpuf
Brussels sprouts salad with mustard vinaigrette: This fun salad gets its crunch factor from blanched Brussels sprouts leaves, which work well tossed with colorful dried cranberries and blueberries and toasted whole almonds. The gentle tang from the mustard vinaigrette brightens the dish, which is finished with a few shavings of Manchego cheese for added richness.
Cleo’s Brussels sprouts: You’ve never had Brussels sprouts quite like this before. It’s kind of like a salad -- Brussels sprout leaves tossed with a tangy vinaigrette, capers and toasted almonds -- except that the leaves are deep-fried first, giving the whole dish a surprising texture and crunch.
Wilted Brussels sprouts with walnuts: Toss thinly sliced Brussels sprout “coins” in hot oil just until wilted, then toss with toasted walnuts and a bright vinaigrette. Simple but rich with flavor, this dish comes together in only 25 minutes.
You can find the recipes below.
And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at [email protected].
BRUSSELS SPROUTS SALAD WITH MUSTARD VINAIGRETTE
Total time: 40 minutes
Note: Adapted from La Grande Orange Café. Spanish Marcona almonds are available at Trader Joe’s and well-stocked supermarkets. Manchego cheese is available at cheese stores and well-stocked cheese sections of major markets.
1 1/2 tablespoons Champagne vinegar, more as desired
1 tablespoon fresh lemon juice with pulp
1 1/2 teaspoons lemon zest
1 1/2 teaspoons whole grain mustard, more as desired
1 1/2 teaspoons minced garlic
Freshly ground black pepper
1. In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper, and brighten the dressing as desired with a little extra vinegar and mustard. Chill well before using. This makes a generous cup of dressing, more than is needed for this recipe, and will keep for one week, covered and refrigerated.
1 tablespoon dried cranberries
1 tablespoon dried blueberries
2 tablespoons toasted whole almonds, preferably California or Spanish Marcona
3 tablespoons mustard vinaigrette
1 ounce Manchego cheese, shaved using a peeler
1. Peel the leaves from the Brussels sprouts, discarding the core. In a large pot of boiling water, blanch the Brussels sprouts leaves just until they are a vibrant green and barely tender. Drain immediately and place in a large bowl of ice water to stop the cooking. Drain and dry well. You should have three cups of leaves.
2. In a large bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds and just enough vinaigrette to lightly moisten.
3. Mound the salad on a plate, and top with the cheese shavings. Serve immediately.
Each serving: 572 calories 13 grams protein 36 grams carbohydrates 8 grams fiber 44 grams fat 12 grams saturated fat 19 mg. cholesterol 311 mg. sodium.
CLEO’S BRUSSELS SPROUTS
Total time: 45 minutes
Note: Adapted from Cleo restaurant in Hollywood.
10 to 12 Brussels sprouts
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Salt and freshly ground pepper
2 tablespoons drained (oil-packed) capers, more if desired
2 tablespoons toasted sliced almonds, more if desired
2 teaspoons chopped fresh parsley
1. Separate the leaves from the Brussels sprouts. To remove the leaves quickly and easily, core the sprouts at their base using a paring or tourne knife, then lightly press the cored sprouts to loosen the leaves.
2. In a medium, heavy-bottomed pot, add enough vegetable oil to come up the sides of the pot by about three inches. Heat the oil until it reaches 360 degrees.
3. While the oil is heating, make the vinaigrette: In a medium bowl, whisk together the olive oil and vinegar. Season to taste with salt and pepper.
4. Deep-fry the Brussels sprout leaves, a small handful at a time, just until the leaves begin to crisp around the edges, 15 to 30 seconds. Be careful, because the oil may splatter a bit as the leaves are added. Remove the leaves immediately and drain on a paper-towel lined rack, pressing the leaves with paper towels to remove excess oil. Continue frying the leaves, in small batches, until all of them are cooked.
5. To assemble the dish, place the fried leaves in a large bowl, add one-half of the vinaigrette, along with the chile flakes, capers, almonds and parsley. Gently toss, then taste and adjust the flavorings and seasonings as desired. Serve immediately.
Each of 4 servings: 153 calories 3 grams protein 6 grams carbohydrates 3 grams fiber 14 grams fat 1 gram saturated fat 0 cholesterol 1 gram sugar 142 mg sodium.
WILTED BRUSSELS SPROUTS WITH WALNUTS
Total time: 25 minutes
1 tablespoon sherry vinegar
1 teaspoon minced shallot
1/2 teaspoon Dijon mustard
1/3 cup chopped toasted walnuts
1. Prepare the Brussels sprouts: Trim the dried bases and pull away any loose or discolored outer leaves. Stand the sprout upright on the cutting board and slice it as thin as possible into coins. Aim for pieces as thin as a quarter.
2. In a small lidded jar, combine the vinegar and minced shallot, and set aside for 10 minutes. Add the mustard and walnut oil and shake well to make a smooth emulsion. Taste and season with salt as needed.
3. Heat the olive oil over high heat in a large nonstick skillet. When the oil is very hot but not smoking, add the Brussels sprouts, sprinkle with one-half teaspoon salt and cook, tossing, until the sprouts start to wilt, two to three minutes. The texture should be chewy crisp rather than simply crisp.
4. Immediately pour over the dressing and remove from the heat. Continue tossing to evenly coat the sprouts with the dressing (they will only be very lightly coated). Stir in the walnuts and serve either warm or at room temperature.
Each serving: 153 calories 3 grams protein 7 grams carbohydrates 3 grams fiber 14 grams fat 1 gram saturated fat 0 cholesterol 2 grams sugar 28 mg. sodium.
Lemon Roasted Brussels Sprouts with Sesame Seeds and Raisins
So, let’s talk about this new woman. My husband got her for Christmas and she quickly took up residence in our bedroom. Her name is Alexa and she is the voice that powers the Echo device from Amazon.
When he first got the “new woman” in his life I could hear him talking to her. Sweet nothings like … “Hey, Alexa, What’s up and she would come up with something witty to say, or “Hey Alexa, what’s the weather for tomorrow” and even “Hey Alexa, can you wake me up in the morning”. Ya know, you can even say “Alexa, shut up” and she doesn’t get offended.
Alexa can find you a restaurant or a movie playing near by, she can do math, she can spell, she can give you the results of a sporting event and she can even purchase things off of Amazon for you. What she can’t do is fetch that cup of coffee.
So one day, I decided to give her a try and said “Hey Alexa, what’s for dinner tonight”. This was just a few days after the new year and I guess she was already in the dieting frame of mind and she said, let’s do something healthy tonight.
I’ve been thinking about a new Brussels sprouts recipe that I saw on a menu from a restaurant that my son and his wife went to for his birthday recently. The menu item from Giant Restaurant in Chicago said Brussels sprouts with lemon butter and sesame seeds. Why stop there, I added some golden raisins for sweetness since I think sprouts are a little bitter. I only had black sesame seeds so that’s what I used and threw in a couple of shallots.
Hope you will give this Brussels sprouts recipe a try, especially if you are tired of chasing those little boiled/steamed spheres around your plate.
BLAST FROM THE PAST: I was inspired to make this recipe for Fried Deviled Eggs after having them at Lucy’s restaurant in Austin. I like my version the best that has the whites fried and the yellow piped into the hollowed center.
Cut the Brussels sprouts in half then remove core then cut each half in half.
Mix the olive oil, lemon zest and juice in small cup.
Put the sprouts, shallots, thyme sprigs on a rimmed cookie sheet covered with aluminum foil.
Drizzle the lemon oil mixture over the sheet of sprouts.
Slowly brown the butter in small pan then add the sesame seeds. Set aside.
After the sprouts have cooked about 15 minutes, add the golden raisins and drizzle with the butter and sesame seed mixture. Cook another 10-12 minutes or desired doneness.
How to Make Pasta Primavera
To make this creamy pasta primavera, add the spaghetti noodles, leek, asparagus, broccoli, mushrooms, garlic, almond milk, vegetable broth, red pepper flakes, kosher salt, thyme leaves and olive oil to a large pot or dutch oven.
The Blue Diamond Almond Breeze Almondmilk cooks into the pasta, which then releases gluten and thus creates the creamy sauce. The Parmesan cheese is tossed in during the final stage for more creaminess. Different brands of noodles cook and absorb at different rates so be patient and test their doneness as it cooks.
Add the kale sprout leaves and peas during the last few minutes so they don’t overcook.
Once the noodles are cooked, the sauce will most likely look too thin. That’s okay, allow it to sit for a minute or two to thicken. If your sauce feels too thick, add a little more almond milk to thin.
Just before serving, load this dish up with fresh dill and grated lemon peel. They both add a ton of fresh, spring freshness to the dish.
56 Pasta Recipes That Will Have You Reaching For Seconds
Grab your favorite pasta and transform it with sauces, spices, and add-ins to create a meal that everyone in your family will enjoy.
It's hard to find someone who doesn't like pasta. Whatever the shape &mdash bowtie, rigatoni, or penne &mdash or sauce &mdash alfredo, marinara, or pesto &mdash you simply can't resists a delicious pasta dish. It fills you up, and usually leaves you with some leftovers. But even pasta night can get a little boring when you stick to your tried and true recipes all the time. These pasta recipes will say "Goodbye!" to boring and show you fun, new ways to elevate your favorite pasta dishes.
Take advantage of pasta's quick cooking time and try to spruce up your dinners by adding seasonal veggie, different types of cheeses, meats, and more. Meat-lovers and vegetarians alike are all going to love these recipes because there is truly something for everyone. Make sure to double up on the recipe because you and the family will want seconds, and maybe even thirds. This roundup of savory pasta recipes is sure to satisfy your family's stomachs.
Pesto is a great way to liven up any ordinary pasta dish, especially because a little truly goes a long way. Make an even healthier version by using chickpeas as a base.
Skip the classic spaghetti and meatballs and toss in stir-fried veggies to give this dish more texture and taste.
This zesty pasta dish only takes 30 minutes to whip up and is oh so delicious.
Give your typical broccoli and chicken pasta a spin with just a touch of lemon and red pepper flakes.
This vegetarian option is quick and easy to make without too much fuzz.
Take advantage of spring produce with this pasta recipe.
You don't necessarily have to make lasagna with lasagna noddles. You can make this instead!
Once you make this creamy mushroom and asparagus sauce, you'll want to add it to pretty much everything.
You'll be surprised at how adding crab meat can make this pasta dinner so unique.
Rigatoni with Brussels Sprouts, Parmesan, Lemon and Leek
This fancy rigatoni with Brussels sprouts, Parmesan, lemon and leek feels restaurant-fancy thanks to the combo of bitter sprouts, sweet leeks and tangy lemon juice.
Start by bringing a large saucepan of water to simmering point, add some salt, a few drops of olive oil and the pasta, then bring back to the boil and cook for 10 minutes exactly.
Then turn the pasta into a colander and, to prevent it cooking any further, rinse it under the cold tap. While the pasta's cooking, melt the butter in a pan and soften the leeks and bacon over a low heat and, in another pan, make the white sauce with the butter, flour and milk and leave it to simmer very gently. Now turn the pasta, leeks and bacon into the prepared pie dish and mix them well together. Next stir the grated cheese into the sauce, season to taste with salt, pepper and nutmeg and, finally, add the cream. Then pour the sauce over the ingredients in the pie dish, sprinkle the top with the Parmesan, breadcrumbs and cayenne pepper.
This is a dish which can be prepared well beforehand then, when it's needed, put into an oven pre-heated to gas mark 4, 350°F (180°C) for 30-40 minutes till the top is nicely browned and the sauce bubbling.
- Broccoli – Fresh cut so that we just have the florets in manageable bite sized pieces.
- Garlic – Fresh and we’re using a lot. We want to thinly slice up this ingredient so that it’ll crisp up nicely on top of our broccoli, so splash out on the fresh stuff!
- Olive oil – We want a few glugs of some nice stuff to roast up our broccoli nicely.
- Lemon juice – Freshly squeezed from approximately 1 lemon.
- Pecans – This is my flavor secret weapon so be sure to roast these up fresh before hand and chop them up.
- Cheese – Parmesan cheese grated up fresh, some good stuff.
Preheat the oven to 350°F. Place the pecans on a baking sheet and spread them out into a single layer. Pop them in the oven and toast until browned and fragrant, stirring occasionally, about 2 to 5 minutes.
Yes, the answer is always yes. I probably will never say no to this question. I strongly considered adding bacon to this recipe, but then I decided to keep this dish healthy-er so I opted not to. But if you want to add some bacon you can always crisp it up over top the broccoli.
This side dish is perfect alongside many savory mains, pair them up or just eat a big bowl on their own, I won’t judge.
- Try out different blends of spices, herbs and nuts for a variety of flavor combinations!
- Make sure to flip your broccoli (you only have to do this once) to ensure even roasting.
- If you’re allergic to nuts, you can leave them out! I would replace them with bacon if I were you. Just saying.
- This recipe can be made vegetarian/vegan.
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30 Healthy Pasta Recipes That Will Keep You Full All Night
If you think that the words 'pasta' and 'healthy' don't belong in the same sentence, boy, do we have some stuff to show you! Pasta is far from off limits &mdash even if you're working your way through a brand new diet &mdash and can be the quickest and easiest meal you pull off all week. When you're craving a big bowl of carbs after a long, hard workout, simply wishing to prepare make-ahead meals for the week, or are trying to sneak more healthy fiber into your kid's day, these veggie-heavy pasta dishes are perfect for you.
Some of our healthiest pasta recipes are ready in under 30 minutes and can be made in one pot, too. Maybe you're looking for a smart way to use up leftover vegetables from a serious meal prep session &mdash or hunting for the perfect use of your summer garden's best veggies? These lightened pasta dinners can be whipped as family-style recipes, often saving you from having to hit the grocery store yet again.
Most importantly, these pasta dishes are anything but heavy on the calories, carbs, and sodium counts. Nearly all of the pasta ideas in this collection contain less than 500 calories, and often clock in at under 50g of carbohydrates, which is a feat in its own right. You can make these pasta meals even better by skimping on added parmesan and heavy cream, choosing lean proteins, and in some cases, swapping out traditional pasta altogether (hello zucchini noodles!). You'll love using faux noodles &mdash from zoodles to chickpea pasta &mdash and loading up on as many fresh veggies as you can get your hands on. Follow along as we highlight these good-for-you ingredients, and then check out the healthiest ways to eat pasta according to a nutritionist.