Broccoli Rabe & Garlic Pasta Recipe

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This recipe comes from Taste of Home. A delicious recipe for the beginning of summer. I had never cooked with broccoli rabe before, but I really enjoyed cooking with it. Side note- broccoli rabe is a little more bitter than normal broccoli, just so you all know the bitter taste is normal 🙂

Ingredients:

  • 1 lb broccoli rabe
  • 12 oz uncooked linguine
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup of chicken broth (if you want to make this vegetarian as well, just use a vegetarian broth)
  • 1/4 cup minced fresh parsley

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Directions

  1. Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside.
  2. In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil.

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  1. Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine.

photo 3 (5)Enjoy!

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Dairy-Free Stuffed Shells

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Another food that I miss like crazy is stuffed shells. I can still eat ricotta cheese in moderation- but let’s be real… who actually can eat stuffed shells in moderation- normally I eat them until I’m stuffed.

This recipe is great! One thing I would recommend for the next time I make them is having more pasta sauce to cover the shells afterwards. The recipe comes from Oh She Glows

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Yield: approx. 30 shells or 6 servings

  • 3.5 cups pasta sauce
  • Box of jumbo shells (I cooked them all and then used as many as I had ricotta for) 

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Tofu Ricotta:

  • 3 garlic cloves, minced
  • 1 medium sweet onion, diced
  • 2 tsp extra virgin olive oil
  • 2 celery stalks, diced
  • 1/2 cup packed fresh basil leaves, minced
  • 1/2 cup packed fresh parsley, minced
  • 1 (14oz) package extra-firm or firm tofu, pressed
  • 3 tbsp nutritional yeast
  • 3/4-1 tsp fine grain sea salt, or to taste
  • Freshly ground black pepper, to taste
  • 1 tbsp fresh lemon juice
  • 1/2 tsp cayenne pepper or red pepper flakes (optional)

1. Rinse block of tofu and wrap with paper towels followed by 2-3 tea towels. Place it on a cutting board or plate and add several heavy cookbooks on top. Press tofu for about 20-25 minutes to drain out the water. Alternatively, you can use a tofu press.

2. Grease a very large casserole dish. I used about 30 shells, but you’ll need to cook more than that as some shells will break during the cooking process. Cook shells in a pot of boiling water until al dente, about 8-11 minutes. Be careful not to overcook. Drain shells and set aside to cool.

3. Preheat oven to 400F. For the tofu ricotta: In a large skillet, sauté the garlic and onion in the oil for about 5 minutes. Season with salt and pepper. Add in the chopped celery, basil, and parsley and sauté for another 5 minutes or so. Feel free to throw in some spinach for extra greens.

4. For the tofu, you can either crumble it into the skillet with your hands or you can give it a whirl in the food processor and then stir it into the skillet. If you use the processor, the texture will be very creamy like ricotta cheese and if you crumble it with your hands it will be more chunky/crumbly. It’s up to you how you want to make it. I usually opt to crumble it by hand so I don’t dirty the processor. Stir in the nutritional yeast, salt, pepper, lemon, and cayenne all to taste. Over medium heat, cook for about 8-10 minutes or until most of the water cooks off.

5. Spoon about 1 cup of marinara sauce into the casserole dish and spread around. Add about 2 tbsp of tofu ricotta into each stuffed shell and place shells on top of marinara sauce. Cover shells with the remaining 2-2.5 cups marinara sauce and any leftover tofu ricotta. Cover dish with tin foil and poke several air holes. Bake at 400F for about 20 minutes or until heated throughout.

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Pasta and Veggies Galore!

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When I cook- pasta is normally the last starch I consider using. I love rice and quinoa, and often do not even use a starch. I used a bunch of random vegetables that I had in my fridge for this- the measurements are approximate so feel free to change it accordingly!

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Ingredients:

  • Pasta
  • Tomatos
  • Carrots
  • Onion
  • Mushrooms
  • Garlic
  • Snap Peas
  • Spinach
  • 1 egg
  • Olive Oil

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Directions

  1. Start cooking the pasta of your choice – following the instructions on the package.
  2. Peel/chop the carrots, and cut up the mushrooms, snap peas, garlic and onion.
  3. Put them in a pan with olive oil on medium heat- season accordingly. (I use adobo, salt, pepper, chili pepper, and cajun seasoning)
  4. Once they are cooked to your liking add the spinach and tomato.
  5. Combine the pasta and vegetables- then add an egg (that was whisked in a bowl previously). Cook on low heat until the egg is fully cooked.

photo 2 (6)Serve and enjoy!

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