Spaghetti in Browned Butter and Myzithra Cheese

What you will need:

Spaghetti-16 oz box/package
Basil-fresh, chopped, 1/2 cup
Garlic-crushed, 1/2 teaspoon
Butter-1 stick (1/2 cup)
Myzithra cheese-grated, 4 oz

Cook one 16 oz. package of spaghetti, follow directions on box.   Drain, put back in pot, set aside.

To brown the butter and add cheese takes only about 5 minutes.  In a white frying pan place 1 stick (or half a cup) of butter. Don’t use margarine or butter substitutes. Keep heat on medium heat, stirring constantly. It takes only a couple of minutes, you will start to see the butter turn brown. Once a medium brown, take off heat. Add 1/2 teaspoon crushed garlic, and 1/2 cup chopped fresh basil, pour over pasta. Stir, mix thoroughly. Last step, pour all 4 oz of cheese into pot, toss pasta. Serve and enjoy!

A nice soft roll or French bread would be nice with this. I would also serve a fresh vegetable on the side. 🙂

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Cold Pasta Salad

I don’t eat pasta too often, but this is well worth the calories!
Boil 12oz of your favorite pasta, as directed. Put pasta in refrigerator to cool down. Once cold, pull it out of refrigerator, and add all ingredients. Easy!!
Here’s what I put this time….
1 can of small olives
A hand full of salami (chopped)
1/2-3/4 cup of your favorite Italian (oil based) dressing
1 bag of shredded Swiss cheese
2 firm avocado’s diced
A couple of small home-grown bell peppers
1/3 cup diced cucumber
A small handful of cherry tomatoes (from my garden)
1 small red onion-diced

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Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce

I don’t eat pasta a lot, but when I do, I want a winner…..this recipe is a winner! This is a great dish to serve when you have your three best friends over for lunch 🙂

Adapted from Jillian Michaels’ “The Master Your Metabolism Cookbook”

Serves 4
8 ounces whole wheat linguine (or your pasta of choice)
1/2 cup nonfat plain Greek yogurt
1/4 cup grated Parmesan cheese
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
3 medium (8-ounce) zucchini, cut into thin strips (3 inches long and 3/4 inch wide, like a big stick of gum)
2 garlic cloves, thinly sliced
1/2 pint grape or cherry tomatoes, halved lengthwise

1.Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.

2.Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.

3.In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. (The zucchini will be soft and somewhat see-through.)

4.Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown.

5.Mix the garlic into the zucchini.

6.Stir in the tomatoes and cook until softened, about 2 minutes.

7.Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained linguine, and toss gently to combine. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. Divide among four bowls and serve.

For more information visit the link below
http://www.ezrapoundcake.com/archives/13338

Garden Lasagna

http://www.thecurvycarrot.com/2011/06/14/garden-lasagna/

Holy cow! Doesn’t this look fantastic! I like to eat as close to the earth as possible. Meaning, very little processed foods. Making your own meals at home is healthy and you can control what you put in it. This recipe is a winner! Serve this with a salad, sliced fruit or your favorite vegetable on the side.

Life is good, eat well
Audrey~