Hamburger Stroganoff with Paleo Option

I love hamburger stroganoff! It is something that my mom made all the time when I was growing up, so it has been a comfort food to me in my adult years. These last few months I have decided to give up grains in an effort to cut down on bloating and help me get rid of some stubborn pounds. Sadly, it worked really well! Helping me to discover a milk gluten intolerance. Bummer! So I have been trying to adjust my eating to be in line with my new way of eating. I find that no sugar and no gluten often leads me to the paleo options. And even though I can tolerate dairy, I have cut it back quite a bit anyway. This is one of the first recipes I have altered. It was so easy, and so good! Everyone loved it! I served it over noodles for the family and they didn't even realize it was any different then what they were used to! I ate it over riced cauliflower but will totally do spaghetti squash next time. This meal is also a snap, coming together in less then 30 minutes!

Ingredients:

-       1 lb ground beef

-       6 Tbsp flour OR 3 Tbsp tapioca starch

-       ½ cup milk OR coconut milk

-       ¾ cup chicken broth

-       1 tsp garlic salt

-       ¼ tsp onion powder

-       8 oz mushrooms

-       1 cup sour cream OR 1 cup non-dairy plain yogurt OR 1 cup coconut cream + 1 TBSP lemon juice)

Directions:

-       Cook ground beef in a skillet over medium heat until cooked through.

-       Add flour OR tapioca starch, mixing until combined.

-       Add milk and broth all at once, stirring until fully incorporated.

-       Add garlic salt, onion powder, and mushrooms. Cook until mushrooms are cooked to desired texture, stirring frequently.

-       Add sour cream, stirring until well combined. Remove from heat and serve immediately. Serve over noodles, mashed potatoes, cooked spaghetti squash, or riced cauliflower.

-->

Homemade, not so instant Ramen

I have had a slight obsession with ramen lately. I love it, but don't really want the instant kind. Besides, when you make it yourself it goes from junk food to a nutritious meal.
So I have been on a quest to make my own with limited resources (I live in Mississippi and it is hard to find ingredients). I also wanted it to be relatively quick. I am fine making noodles for lunch, but I am not going to spend all day making the soup. If I have homemade stock on hand it is preferred, but readymade is also fine here. So this is what I have come up with. Pretty quick and easy, but takes a little practice. I can whip this up in half and hour. My family loves it, especially my husband. In our house, some like spicy and some don't, so I wait and let people put their own siracha in, but if your family all likes it, feel free to add the siracha to the broth before simmering. You can also play with toppings to your hearts content. This recipe makes enough for my husband, me, and my two kids who don't eat much.

Noodles:
3/4 cup bread flour
1 egg
1 tsp salt
1 Tbsp water

Combine dry ingredients. Make a well in the center and beat the egg and water inside. Then slowly combine the ingredients together. The dough is pretty dry. Once the dough is somewhat combined, dump it onto your clean counter and start kneading. The dough is ready when your hands become fairly clean and the dough does not stick much anymore.

I have a pasta maker, and run the dough through in about 4 batches to make spaghetti. Set aside.

Broth:
1 tbsp oil, sesame is preferred
1/2 tbsp grated ginger
1 tbsp minced garlic
4 cups chicken stock or broth
Soy sauce to taste
4 soft to medium boiled eggs, halved
green onion and shredded carrot for garnish
Siracha to taste

In a dutch oven, cook garlic and ginger for about 1 minute, add chicken stock and soy sauce, simmer until ready to use.

Bring to boil 2 quarts water and 1 tbsp baking soda. The baking soda makes the noodles chewier. Don't let the water evaporate too much or you will have too much baking soda in and you will get a bitter aftertaste. (If you are scared of the baking soda, skip it, your noodles won't be as rameny, but that is fine.) Boil the noodles for 4 minutes or until done.

Divide noodles between 4 bowls and top with broth mixture. Add eggs, green onion and carrot. Add siracha if desired.

Summer spaghetti with quick lemon ricotta

The recipe comes together in a snap and can easily use produce from the garden if available. This was my first attempt to make my own ricotta and I was astonished how easy and delicious it was! The
lemon in the ricotta was a little too grown up for my 5 year olds, but my husband and I loved it and let the kids just sprinkle parmesan on instead. Feel free to leave out the lemon rind if that suits your family better.

Ingredients

• 
  2 cups 2% reduced-fat milk
• 1/2 cup plain Greek yogurt
• 2 teaspoons cider vinegar
• 1 1/2 teaspoons grated lemon rind
• 1 teaspoon kosher salt, divided
• 8 ounces uncooked spaghetti
• 1 tablespoon olive oil
• 2 small yellow squash, chopped
• 1 small zucchini, chopped
• 1 pint grape tomatoes, halved
• 4 garlic cloves, coarsely chopped
• 1/3 cup fat-free, lower-sodium chicken broth
• 1/2 teaspoon black pepper
• 1/4 cup small fresh mint leaves

Preparation

1. 1. Combine first 3 ingredients in a microwave-safe 1-quart liquid measuring cup; microwave at HIGH for 4 minutes. Stir to form small curds. Strain through a sieve lined with a double layer of cheesecloth; let stand for 5 minutes. Discard liquid. Scrape cheese mixture into a small bowl; stir in rind and 1/4 teaspoon salt.
2. 2. Cook pasta according to package directions, omitting salt and fat, and drain. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add squash and zucchini to pan; sauté 1 minute. Add 1/4 teaspoon salt, tomatoes, and garlic; sauté 4 minutes. Add broth and pasta to pan, and cook for 2 minutes or until thoroughly heated, tossing to combine. Place 2 cups pasta mixture in each of 4 shallow bowls; sprinkle each serving evenly with remaining 1/2 teaspoon salt and pepper. Top each serving with 2 tablespoons cheese mixture and 1 tablespoon mint. Serve immediately.

Cheesy Penne with Broccoli

• This recipe is great for kids. My kids and I like this for a easy and light lunch, my husband needs something extra like a chicken breast.

  

  Ingredients

• 8 ounces uncooked mini penne pasta
• 5 cups broccoli florets (about 1 medium head)
• 1 1/3 cups fat-free milk
• 2 tablespoons all-purpose flour
• 3 tablespoons grated fresh Parmesan cheese, divided
• 2 tablespoons cream cheese 
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 2.5 ounces cheddar cheese, shredded (about 2/3 cup)

Preparation

1. 1. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add broccoli to pan; drain. Place pasta and broccoli in a large bowl.
2. 2. Combine milk and flour in a saucepan over medium heat, stirring with a whisk until smooth. Cook 5 minutes or until slightly thickened; remove from heat. Add 2 tablespoons Parmesan and remaining ingredients, stirring with a whisk until smooth. Add cheese mixture to pasta mixture; toss. Sprinkle with remaining Parmesan.

Fettuccine Alfredo with Bacon

My family adores bacon, so when I make this recipe I cook a whole pan of bacon and put what I don't use out for munching. My kids can't get enough of this easy pasta dish. The best part is that it tastes like you spent hours, but it only takes about 30 minutes. For a more substantial meal top with cooked chicken breast slices.

Ingredients:
8 oz uncooked fettuccine
2 slices bacon
1 tsp minced garlic
1 Tbsp flour
1 cup milk
2/3 cup (about 2.5 oz) Parmigiano-Reggiano cheese
1/2 tsp salt
2 Tbsp fresh parsley or 2 tsp dried
1/2 tsp freshly ground black pepper

Directions:
Place bacon on a baking sheet at bake at 425º for about 20 minutes or until done. (Remember you can make a whole pan as easy as 2, and you can refrigerate for up to 2 weeks and have pre-cooked bacon on hand for a recipe such as this one).

Meanwhile, cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl reserving 1/4 cup cooking liquid.

While pasta cooks, preheat skillet. Add bacon grease or olive oil to pan and then add garlic; saute 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper. Yield: 4 servings.

While pasta cooks,

Hamburger Stroganoff

This recipe warms my soul on a cold winter day.

This can be made as healthy (or as unhealthy) as you want. This is my version and is a staple at our house.

Ingredients:

1 lb ground meat (beef, buffalo, turkey)

1 can sliced mushrooms

1 tbsp garlic salt

2 tbsp flour
1 cup greek yogurt or sour cream
1 can cream of chicken soup

Noodles (I use whole wheat rotini)

Directions:
Cook noodles according to package directions. Meanwhile, brown meat in a skillet until done. Add mushrooms and cook about 2 minutes. Add flour and garlic salt until well mixed. Add yogurt and soup. Cook until ingredients and blended, smooth, thick and bubbly. Serve over warm noodles.

Creamy and Light Macaroni and Cheese

I adore this recipe. It is not super fast, but it is a great make ahead dish for a busy weeknight. I also love that this recipe uses butternut squash for texture and color, a perfect fall meal and a great way to sneak veggies into any diet. This recipe does use a few very pungent cheeses which allows the cheesy flavor to come through without using a ton of it. The best part of all, my 2 year olds loved it as well and Mom and Dad! Serve as a side or with green salad to complete the meal.

Ingredients

• 3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
• 1 1/4 cups fat-free, lower-sodium chicken broth
• 1 1/2 cups fat-free milk
• 2 garlic cloves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fat-free Greek yogurt
• 1 1/4 cups (5 ounces) shredded Gruyère cheese
• 1 cup (4 ounces) grated pecorino Romano cheese
• 1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
• 1 pound uncooked cavatappi
• Cooking spray
• 1 teaspoon olive oil
• 1/2 cup panko (Japanese breadcrumbs)
• 2 tablespoons chopped fresh parsley

Preparation

• 1. Preheat oven to 375°.
• 2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
• 3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
• 4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
• 5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
• 6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

Spinach Basil Pesto

Ingredients:

1 ½ c. baby spinach leaves
¾ c. fresh basil leaves
½ c. toasted pine nuts
½ c. grated Parmesan cheese
4 cloves garlic, peeled and quartered
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
½ c. extra-virgin olive oil


Directions:

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 table spoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

I shared some, kept some in the fridge for immediate use, and froze some in an ice cube tray for use later.

Corn and Tortellini Toss

Two of my favorite things are in full harvest in my yard right now – tomatoes and basil. I love Caprese salad, and could eat that every day, but I wanted to try something new. I found this recipe on the internet. Since it is currently 100 degrees here, something hot did not sound good. I made my own cold version and shared it with the family. It was a big hit!

Ingredients:

1 (8 ounce) package refrigerated cheese and roasted garlic tortellini
2 tablespoons butter
¼ c. chopped red onion
1 clove garlic, minced
2 c. fresh corn kernels
¼ c. chopped fresh basil
12 cherry or grape tomatoes, cut into halves
4 tablespoons crumbled ricotta or grated Parmigiano Reggiano cheese (I used Parmigiano Reggiano)

Directions:

1. Cook pasta according to package directions. Drain. Reserving ½ cup pasta cooking water.

(After the pasta was thoroughly cooked, I put it in the fridge to chill for a couple of hours.)

2. Melt butter in large skillet. Add onion and garlic; sauté 5 minutes. Add corn; cook 5 minutes or until tender. Add basil, cooked pasta and reserved pasta water to skillet. Cook until thoroughly heated. Top with tomato halves and cheese.

(Instead of this step, I mixed everything together in a large bowl, adding olive oil as needed.

The recipe says that it serves 4. But my “cold” version was easily 6-8 servings.

Gnocchi with Shrimp, Asparagus, and Pesto

This is a wonderful spring recipe that is a snap to put together. Use store bought pesto to make it even quicker

Ingredients

• 2  quarts plus 1 tablespoon water, divided
• 1  (16-ounce) package vacuum-packed gnocchi (such as Vigo)
• 4  cups  (1-inch) slices asparagus (about 1 pound)
• 1  pound  peeled and deveined large shrimp, coarsely chopped
• 1  cup  basil leaves
• 2  tablespoons  pine nuts, toasted
• 2  tablespoons  preshredded Parmesan cheese
• 2  teaspoons  fresh lemon juice
• 2  teaspoons  bottled minced garlic
• 4  teaspoons  extra-virgin olive oil

Preparation

1. Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.

2. Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add basil mixture to shrimp mixture; toss to coat. Serve immediately. Yield 4 servings.

Garlic Chicken Spaghetti

I love a good pasta dish. This is total comfort food. My girls actually love it. This makes a great weeknight dish because you can throw it together in about 20 minutes. To find sun-dried tomatoes not packed in oil look by the fresh veggies and you may find dried ones. I like to buy these better because I think they last longer. To make it quicker, buy presliced mushrooms.

Ingredients

• 1 package (1 pound) spaghetti
• 1/2 cup sun-dried tomatoes (not packed in oil)
• 1 cup boiling water
• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic salt
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil, divided
• 2-3/4 cups sliced fresh mushrooms
• 5 garlic cloves, minced
• 1/4 cup reduced-sodium chicken broth
• 1/2 cup white wine or additional reduced-sodium chicken broth
• 1/4 cup minced fresh or 1 Tbsp dry parsley
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup grated Parmesan cheese

Directions

• Cook spaghetti according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and chop tomatoes; set aside. In a large resealable plastic bag, combine flour and garlic salt. Add chicken, a few pieces at a time, and shake to coat.
• In a large skillet, saute chicken in 2 tablespoons oil until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and garlic in remaining oil until tender. Add the broth, wine or additional broth, parsley, basil, salt, pepper and pepper flakes. Stir in the reserved tomatoes and chicken; heat through.
• Drain spaghetti. Add chicken mixture and cheese; toss to coat. Yield: 8 servings.

Spinach Stuffed Shells

I adapted this recipe from a ravioli recipe that was delicious, but way to complicated to make on a weeknight.

6 oz jumbo pasta shells

1-2 C cooked chicken chunks

3/4 C spinach (frozen or fresh)

2 T chopped onion

3 T mozzarella cheese

Cooke pasta according to package directions. Combine the rest and chop fine in a food processor. Add:

3 T melted butter

1/4 t garlic powder

1/8 t each salt, pepper and nutmeg

Stuff chicken mixture into shells and place in a greased 9X13 pan. Make white sauce and pour over shells:

2 T butter

2 T flour

1 C milk

1/8 t salt

Melt butter in saucepan and stir in flour until smooth. Add milk and salt and bring to simmer until thick.

1 C breadcrumbs

1/4 C Parmesan cheese

2 T butter

Combine and sprinkle over shells and sauce. Bake uncovered 20 minutes at 350F or until crumbs are golden.

Antipasto Picnic Salad

   I absolutely adore this pasta salad. The taste may be a little too refined for kids, but I love the vinegar flavors. Because of all the meat and cheese this can be a little expensive, so I don't make this as often as I would like to. 

   When you go to the deli counter to get the meats, ask them to slice the meat into a single slice for the entire 1/4 lb. That way your chunks will be closer to bite size instead of being too thin. Also, my grocery store sells pepperoni minis which cuts out the halving step. I also find the giardiniera pieces to be larger than bite-size, so I typically chop them a little. Double the recipe for a great potluck dish that you will be sure to get compliments over.

Ingredients

• 8 oz medium pasta shells, uncooked
• 1 jar (16 ounces) giardiniera
• 1/2 pound fresh broccoli florets
• 1/4 pound cubed part-skim mozzarella cheese
• 1/4 pound hard salami, cubed
• 1/4 pound deli ham, cubed
• 1 package (3-1/2 ounces) sliced pepperoni, halved
• 1/2 large green pepper, cut into chunks
• 1 can (6 ounces) pitted ripe olives, drained
• 
  DRESSING:
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon salt

Directions

• Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.
• For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving. Yield: 12 servings. 
  
  Note: Giardiniera, a pickled vegetable mixture, is available in mild and hot varieties and can be found in the Italian or pickle section of your grocery store.

Italian Lasagna

A Disclaimer: This isn't a quick recipe. But it is healthy and delicious.

Ingredients:
Ragu Sauce (See below)
Lasagna Noodles
Medium White Sauce
Shredded Mozzarella or Italian Cheese Blend
1/2 cup Bread Crumbs
1/2 cup Parmesan Cheese

Directions:
Start with a good ragu sauce. If you don't want to go through the trouble of making one from scratch, brown 1 lb ground meat, add 1 jar of spaghetti sauce.

Cook lasagna noodles according to package directions. (We prefer whole wheat noodles.) Place noodles on wax paper or aluminum foil to prevent them from sticking together.

Make Medium White Sauce:
   2 Tbsp butter melted in pan
   add 2 Tbsp flour and cook until bubbling.
   add 1 cup milk and salt and pepper to taste. Boil and stir continuously until thick (about 1 min).

Pour a few Tbsp of ragu on the bottom of a greased 13x9" pan. Arrange half of lasagna noodles on the bottom of pan. Layer half of ragu, white sauce and mozzarella. Repeat. Top with bread crumbs and parmesan cheese. Cook at 375º for 1 hour.

Baked Ziti and Bean Casserole

I have decided that I need to cook more meatless dishes. I was a vegetarian for several years and rarely ate meat before getting married. My husband doesn't think a meal is suitable unless there is meat in it, so I have learned to eat meat, probably too much. My challenge is to find meatless recipes that are hearty. This is a winner. My new goal is to cook at least one meatless dinner each week, so look forward to more meatless! The recipe calls for Great Northern Beans, which are white kidney beans. I didn't have them in my pantry, so I substituted Pinto beans instead. You can probably use any bean with excellent results.

Ingredients:
   1 can (28 oz) diced tomatoes, drained
   1 cup ricotta cheese
   1/4 cup red onion, chopped
   1 tsp dried parsley
   1 tsp dried thyme leaves
   1/2 tsp salt
   1/4 tsp crushed red pepper
   4 cups hot cooked ziti (8 oz dry pasta)
   1 can (15 oz) great northern beans, rinsed and drained
   sliced mozzarella cheese
   Grated Parmesan cheese

Directions:
   Heat oven to 400. Spray 13x9" baking dish with cooking spray. In a large bowl, combine tomatoes, ricotta, onion, parsley, thyme, salt and red pepper. Carefully fold in pasta and beans.
   Pour pasta mixture into baking dish, spreading evenly. Arrange mozzarella cheese slices on top to cover. Bake uncovered about 30 minutes or until mixture is hot and cheese is golden brown. Sprinkle with Parmesan cheese. 6 Servings.

Traditional Bolognese Sauce (Ragu)

This recipe is from a cookbook I got while in Italy for my wedding. It is such a great sauce that I make it regularly. I am posting the original recipe with my own pictures added. I use 1 lb of bison instead of the 1.5 lb ground beef. I also typically add about 2-3 times the carrots, celery and garlic suggested, so do whatever you think your family would like. To save time, chop the veggies in your food processor. This sauce is also fantastic in lasagna.

Ingredients:

2 Tbsp olive oil (not extra virgin)

1 onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

1 garlic clove, crushed

1 1/2 lb ground beef

2/3 cup red wine or beef broth

1 cup milk

14 oz can diced tomatoes, undrained

1 Tbsp sun-dried tomato paste

Directions:

1. Heat the oil in a large saucepan. Add the onion, carrot, celery and garlic and cook gently, stirring frequently, for about 10 minutes until vegetables soften. Do not allow the vegetables to color.

2. Add the beef to the pan with the vegetables and cook over a medium heat until the meat changes color, stirring constantly and breaking up any lumps with a wooden spoon.

3. Pour in the wine or broth. Stir frequently until it has evaporated, then add the milk and continue cooking and stirring until this has evaporated too.

4. Stir in the tomatoes and tomato paste, with salt and pepper to taste. Simmer the sauce uncovered, over the lowest possible health for at least 45 minutes. (Note: Don't skimp on the cooking time - it is essential for a full-flavored Bolognese sauce. Some Italian cooks insist on cooking it for 3-4 hours, so the longer the better). Serve over noodles garnished with fresh basil and Parmesan cheese. 

Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine

This is a recipe that we love, and one of the few vegetarian dishes that Marc will be happy to eat. Look for mild goat cheese if you don't love, or are not familiar with it. The best way to eat this is to get all the components into one bite. The sour of the goat cheese mixed with the sweet of the squash is wonderful! You can buy pre-cubed butternut squash at Costco to cut down on preparation time.

Ingredients

• 6 cups (1-inch) cubed peeled kabocha or butternut squash (about 2 1/4 pounds)
• 1 large red bell pepper, cut into 1-inch pieces
• 1 1/2 tablespoons olive oil, divided
• Cooking spray
• 1 teaspoon salt, divided
• 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
• 1/4 teaspoon freshly ground black pepper
• 2 (4-ounce) packages goat cheese
• 1/2 cup dry breadcrumbs
• 1 pound uncooked fettuccine
• 1/4 teaspoon crushed red pepper
• 2 garlic cloves, minced
• Rosemary sprigs (optional)

Preparation

Preheat oven to 425°.

Place squash and bell pepper in a large bowl. Add 1 tablespoon oil; toss well. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, rosemary, and black pepper. Bake at 425° for 40 minutes, stirring once.

Place goat cheese in freezer 10 minutes. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet. Bake at 425° for 6 minutes.

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining 1 1/2 teaspoons oil, remaining 1/2 teaspoon salt, red pepper, and garlic, tossing to coat. Place 1 1/4 cups pasta in each of 8 shallow bowls; top each serving with about 1/2 cup squash mixture and 1 goat cheese round. Garnish with rosemary sprigs, if desired.