Spinach and Artichoke Pasta

I recently came up with this dish while trying out a vegetarian diet for a few weeks. Whether or not you are a vegetarian or you are just trying to eat less meat, this dish is delicious. You can put it together in about 20 minutes, making it quick and easy as well. I love artichokes, so I was looking for a new way to use them. This is definitely a winner.  It has become a regular on my table. Enjoy!

1/2 box of penne cooked al dente, drained and save about 1 cup of the pasta water.
The sauce:
1 can artichoke hearts, cut into eights (discard any tough outer leaves)
1 15 ounce can of petite diced tomatoes
1/2 cup chopped sweet onion, such as Vidalia
1/2 red or orange bell pepper, chopped fine
1 large clove of garlic, or two small ones
1/2 package fresh spinach - about  2 cups semi packed - washed and shredded
1 can cannelloni beans, drained
1/2 cup fresh basil leaves or a couple tablespoons pesto
red pepper flakes to taste (I use about 1/2 teaspoon or more)
Salt and pepper to taste
Extra virgin olive oil for sauteing - about 1/4 cup
Parmesan cheese - about 1/3 cup

Saute the onion over medium low in a large pan until soft. Add garlic and red bell pepper and red pepper flakes and saute a minute or two. Add tomatoes and artichokes and cook a couple of minutes. Add beans and pesto if using and salt and pepper. (Easy on the salt because the cheese is salty.) Off heat. Add cooked pasta to sauce and mix until well coated, adding enough of the pasta water to coat. Add spinach and basil  and mix. Add Parmesan cheese a little at a time, stirring to make sure all the pasta is equally cheesed. Serve with extra Parmesan cheese if desired.

Broccoli Casserole

This casserole is a very good way to get kids to eat vegetables. It is delicious and healthy - especially if you use low fat cheese and sour cream like I do. I also make it using a mixture of yellow squash and zucchini when they are in season. A wonderful dish to bring to a pot luck. Your vegetarian friends will approve too. Enjoy!


Broccoli Casserole


1 package fresh or frozen broccoli florets - about 5-6 cups
1 small onion, chopped - about 2/3 cup
1 garlic clove, minced
1/4 cup finely chopped red bell bepper
1/2 cup sour cream
1 cup shredded cheddar/monterey jack cheese combo
1 tsp dried parsley
1 tsp Montreal Seasoning (see recipe below)
1/2 tsp or more of salt (taste)
1/4 tsp freshly ground pepper
Pinch of red pepper flakes
Butter to butter the casserole pan - about 1 Tbsp

Topping: 2/3 cup unseasoned bread crumbs
1/2 crush pecans
2-3 tbsp butter melted


Over medium heat saute onion and red pepper until soft. Add garlic and saute a minute. Add broccoli and cook, stirring for a few moments. Add red pepper flakes and 1/2 tsp Montreal Seasoning and salt and pepper. Mix and cover pan and let cook until broccoli is tender, but not mushy and discolored - about 5-6 minutes. Pour into a buttered casserole pan. Add the sour cream, remaining Montreal Seasoning and cheese. Mix well. Check seasoning and add more salt or pepper if needed. Set aside.
Mix together butter, pecans and bread crumbs in a separate bowl until well mixed. Sprinkle over casserole. Bake casserole until bubbly and cheese has melted, at 425 for about 10-15 minutes. Watch carefully so the pecans don't burn.

Spinach-Basil Pesto

Lately I've been addicted to this pesto, tossing it with thin spaghetti and topping my pasta with grilled shrimp. So yummy! As always, you can adjust the ingredients amounts to your liking.

Spinach-Basil Pesto

1/2 cup Fresh Basil
1 2/3 cups Fresh Spinach leaves
2 large cloves garlic or 3 small cloves of garlic
1/2 cup Fresh Parmesan cheese, broken into small cubes
Juice of 1/2 a Lemon
Zest of 1/2 a Lemon
1/2 cup toasted Walnuts, cooled
Pinch of Red pepper flakes
Salt and pepper to taste
1/4 cup good quality Extra Virgin Olive Oil , plus more for storing.

Toast the Walnuts in the oven at 350 degrees for about 8 minutes. Watch carefully so they don't burn. Immediately put them in a food processor and let them cool while you prepare the rest of the ingredients.
Meanwhile, wash and steam basil and Spinach and squeeze dry with a paper towel. Chop garlic roughly and set aside. Zest 1/2 the lemon. Set aside.

Pulse the walnuts in the food processor until coarsely ground. You don't want them too fine. Add the remaining ingredients and the lemon juice. Process, scraping down the sides of the bowl to make sure you have an even consistency. I like my pesto a little rustic so I don't over process it.

To store, I divide the pesto into small Tupperware. Cover with a film of olive oil so that the pesto doesn't turn dark. Serve over pasta (mix with a little pasta water) or use in your favorite lasagna recipe ( mix with the ricotta cheese) or baked fish or chicken, or mix with tomatoes for a delicious topping for bruschetta. The uses of Pesto are endless. Enjoy!