Garlicky Spaghetti with Beans and Greens

From Cooking Light Magazine

8 oz uncooked spaghetti
1 tsp salt, divided
3 T extra-virgin olive oil
2 T freshly minced garlic
1/2 tsp crushed red pepper, optional
2 cups grape or cherry tomatoes, halved
1-16oz can cannellini beans or any other white bean, rinsed and drained
5 oz arugula leaves*
2 T fresh lemon juice
1/2 cup grated Parmesan cheese

1. Cook pasta according to your taste. Drain but reserve 1/2 cup of the pasta water. Place pasta in a small bowl, adding 1/4 tsp salt, tossing gently.

2. Return pan to medium heat. Add oil, garlic, and red pepper; cook 2 minutes or until garlic is slightly browned. Stir in remaining salt, tomatoes, and beans; cook 2 minutes. Add pasta and cook 4 minutes, stirring frequently. Add reserved pasta water and arugula, tossing gently to combine.

3. Remove from heat and stir in lemon juice and cheese.

*I was unable to find arugula at the store so I will be trying it with spinach. The arugula is wonderful if you can find it but I will keep you posted on how the spinach works as well.

Spinach Manicotti

Adapted from Better Homes and Garden


1 box manicotti shells
1/4 yellow onion, diced
1 clove garlic, minced
2 Tlb butter
2 Tlb flour
1 1/3 cup milk
3 oz Swiss cheese, torn
1/3 cup chicken broth
1 egg, beaten
1 10-ounce package frozen spinach, thawed and well drained
1/2 cup cottage cheese
1/4 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1/4 tsp lemon peel, zested


1. Cook noodles according to package directions. Drain. Cool in a single layer on a piece of non-stick or greased foil.


2. For the sauce, in a medium saucepan cook onion and garlic in butter until tender. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Add Swiss cheese and broth, stirring until cheese melts.


3. For filling, in a medium bowl stir together egg, spinach, cheeses, and lemon zest. Use a small spoon to fill the manicotti shells with filling. Arrange filled shells in a baking dish. Pour sauce over filled shells.


4. Bake, covered in a 350 degree oven for 30-35 minutes or until well heated through. Let stand 10 minutes before serving.

Pizza Loaf

Adapted from http://www.e-mealz.com/

What you need:

1 can refrigerated pizza dough
1 cup shredded mozzarella cheese
1 egg white
1 tsp dry mustard
1 tsp garlic salt
1 tsp pepper
4 tsp Italian seasoning
Pizza toppings of your choice, I went with: Canadian Bacon, sliced black olives, mushrooms, and spinach

1. On a greased cookie sheet, spread dough into a large rectangle. Brush with egg white.

2. Combine spices and sprinkle evenly over dough. Then sprinkle cheese, then your toppings.

3. Roll loaf length wise. Pinch ends. Bake seam side down and brush with egg white.

4. Bake as dough package suggests. Slice and serve with warmed pizza sauce/marinara sauce for dipping.