Tomato Pasta Salad

INGREDIENTS

MAKES 6 CUPS

4 C rotini noodles, cooked

2 C tomatoes, chopped

1 C broccoli, chopped

1/4 C black olives, sliced

2 tsp. Italian herbs, dry

2 T Parmesan cheese, grated

8 oz. low-fat Italian salad dressing

DIRECTIONS

  1. Combine the cooked noodles, tomatoes, broccoli, and black olives together in a large bowl.

  2. Add the herbs, cheese and salad dressing. Stir together and refrigerate.

TIP

Three cups of uncooked noodles will make 4 cups of cooked noodles. Try whole-grain or vegetable rotini noodles for a healthier twist!

Sauteed Spaghetti Squash

Sautéed spaghetti squash:

Ingredients:

·       1-2 lbs whole spaghetti squash

·       2 tbsp butter

·       2 garlic cloves, minced

·       ¼ cup grated parmesan cheese

Directions:

Place whole spaghetti squash in baking dish.

-        Prick all over with fork.

-        Bake at 350 degrees for 45 to 60 minutes or until tender; cool.

-        Cut squash in half lengthwise; remove seeds.

-        With fork, scoop out flesh into medium bowl, separating into spaghetti-like strands.

-        In large skillet, heat butter medium-high heat.

-        Cook garlic in oil about 3 minutes, stirring constantly.

-        Add squash and stir-fry 3 to 5 minutes more until heated through.

-        Add cheese and toss to coat.

Butternut Squash with Bacon & Honey

Butternut Squash with Bacon and Honey

 

1 Butternut Squash with seeds removed

5-6 slices bacon

Honey to taste

Salt and pepper to taste

 

1.     Preheat oven to 350 degrees. Place bacon on cookie sheet and cook flipping over one time until it reaches desired crispness (20-25 mins). Pat off excess grease and crumple when cool.

2.     Preheat oven to 400 degrees. Cut butternut squash in to cubes removing skin. (you can pop the squash in the microwave for 2-3 minutes to make it easier to cut and the skin easier to remove). Toss with olive oil, salt and pepper and roast on a cookie sheet until squash is tender. (about 25-30 mins).

3.     Combine together in a bowl and pour small amount of honey over combination of squash & bacon to add a hint of sweetness.

Couscous with Bacon & Kale

1 C couscous

½ red onion diced

1 C vegetable or chicken broth

1-2 cloves of garlic- minced

5-6 bacon strips, chopped and cooked

1-2 C of kale or spinach

Garlic salt & red pepper flakes to taste

Olive oil

 

1.    Sauté minced garlic in olive oil until fragrant. Add in red onion and continue to cook stirring occasionally until translucent.

2. Add greens (either spinach or kale or a mixture of both) and cooked bacon and sauté for about 1-2 mins. Add in couscous and broth and cook couscous according to package instructions with the greens, bacon and onion.

3. Season with garlic salt & red pepper flakes. Serve warm.

Bruschetta Salad

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INGREDIENTS

3 C roma tomatoes, chopped

1/2 red onion, chopped

1/4 C fresh basil, chopped

1/2 teaspoon salt

1/3 teaspoon black pepper

2 Tbs balsamic or red wine vinegar

1 Tbs olive oil

2 C croutons

DIRECTIONS

  1. Combine tomatoes, onion, basil, salt, black pepper, vinegar and oil in a bowl.

  2. 2 Stir croutons in the salad and serve.

TIP

If you do not plan to serve the salad right away, wait until just before serving to add croutons.

Kale Caesar Pasta Salad

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UT Extension agent Lindsay McGheean served up this delicious Kale Caesar Pasta Salad on Jan. 12, 2019 at the Winter Farmers’ Market. Be sure to stop by her booth through the end of the season… she’s always featuring something new! Here’s the recipe:

INGREDIENTS:

1 pound bowtie pasta

1 pint small tomatoes (grape or cherry)

1 tablespoon extra virgin olive oil

Salt and ground pepper

1 bunch kale, stemmed and chopped

2 cups creamy Caesar dressing (1 cup and the rest is to taste)

4 ounces Parmesan cheese, grated

DIRECTIONS

  1. Bring a pot of water to boil and season with salt. Cook the pasta. Drain and place in large bowl.

  2. Preheat over to 425 degrees. Place the tomatoes on small tray, drizzle with extra virgin olive oil and toss. Season with salt and black pepper. Roast about 8 to 10 minutes.

  3. Chop kale into small pieces and add to the pasta and tomatoes. Pour 1 cup of dressing onto salad and gently toss. Sprinkle with Parmesan cheese. Refrigerate for one hour before serving.