Place the water in a large sauce pan over high heat.
When the water begins to simmer, add the asparagus.
Adjust the heat until the water is just slightly simmering.
Cook the asparagus for 4 minutes. Remove and place the asparagus in the ice water.
Increase the heat to high.
When the water begins to boil, add the pasta.
Cook for about 10 to 15 minutes.
After the pasta has been cooking for about 5 minutes place a large skillet over medium high heat.
Add the black pepper. Toast the pepper, shaking the pan frequently, and adjust the heat so the pepper does not burn.
When the pasta is done, add the olive oil and butter to the skillet with the pepper.
Drain the pasta but reserve 2 tablespoons of the pasta water.
Add the pasta and water to the skillet with the pepper.
Toss well.
Add the goat cheese.
Fold together gently for about 2 minutes, until the cheese is melted, and serve topped with the parmesan.
Place the water in a medium stock-pot over high heat and bring to a boil.
Add the pasta to the boiling water and cook until done (about 15 minutes). Do not overcook: the pasta should be cooked to just al dente.
Place the mushrooms in a blender and process until powdered.
Place a skillet over high heat.
Add the olive oil and swirl to coat the pan.
Add the onions and cook for about 7 minutes. Stir frequently.
Add the mushrooms and cook for another 10 minutes. Stir frequently.
While the pasta and mushrooms are cooking, combine the eggs and milk in a medium sauce pan. Whisk until smooth.
Add the cheddar cheese and salt. Whisk.
When the pasta is done, drain well and add the pasta to the saucepan with the cheese.
Add the onions and mushrooms to the pan.
Place the saucepan over medium heat.
Stir well until the cheese is completely melted and creamy. Don’t let the mixture boil.
When the sauce is very thick, remove from the heat.
Add fresh ground black pepper to taste, stir, and serve immediately.
Place the water in a medium stock-pot over high heat and bring to a boil. Add the pasta and cook until done. Do not overcook – the pasta should be cooked al dente.
While the pasta is cooking, combine the eggs and milk in a medium sauce pan. Whisk until smooth. Add the reduced-fat cheddar cheese and salt.
When the pasta is done, drain well and add it to the pot with the cheese over medium heat. Stir well until the cheese is completely melted and creamy. Don’t let the mixture boil, and when the sauce is very thick, remove from the heat.
Add fresh ground black pepper to taste, stir, and serve immediately.
Preheat the oven to 325°F.
Slice the butternut squash in half lengthwise.
Scoop out the seeds and discard.
Place two teaspoons olive oil in a large skillet and put the squash in cut side down.
Place the skillet in the oven and roast the squash for about 45 minutes to an hour until the squash is very soft.
Remove and let cool.
Scoop the squash out of the skin and set aside. Discard the skin.
Place the water in a medium stock-pot over high heat and bring to a boil.
Add the pasta and cook for about 12 to 15 minutes. Do not overcook – the pasta should be cooked al dente.
While the pasta is cooking place the remaining 1 teaspoon olive oil in the skillet over medium high heat.
Add the onion and cook for about 10 minutes, stirring frequently. Adjust the heat to lightly cook the onions but not make them limp.
Add the butternut squash, goat cheese, provolone cheese, parmesan, milk, salt, and pepper to the skillet over medium high heat.
Fold together gently. Adjust the heat to not burn the sauce.
When the pasta is done, drain and add to the pan with the cheese mixture.
Fold together gently.
Serve.
Place a large skillet in the oven and preheat to 375°F.
When the oven is hot add the olive oil to the pan and then the cauliflower. Toss well.
Roast for about 20 minutes. Toss the cauliflower about every 5 minutes.
Remove and set aside.
Increase the heat of the oven to broil.
While the cauliflower is cooking, place the water in a medium stock-pot over high heat and bring to a boil. Add the pasta and cook until done. Do not overcook – the pasta should be cooked al dente.
While the pasta is cooking, combine the eggs and milk in a medium sauce pan. Whisk until smooth. Add the reduced-fat cheddar cheese.
When the pasta is done, drain well and add it to the sauce pan with the cheese over medium heat. Stir well until the cheese is completely melted and creamy. Don’t let the mixture boil, and when the sauce is very thick, remove from the heat.
Add the roasted cauliflower and fold together gently.
Place the Mac and Cheese in 4 individual oven proof bowls. Top with pepper to taste and then sprinkle 2 tablespoons of panko on top of each of the four bowls.
Place under the broiler for 1 to 2 minutes – until the bread crumbs are lightly toasted – and serve.
Place a medium skillet in the oven and preheat to 325°F.
When the oven is hot add 2 teaspoons of the olive oil and the tomatoes to the pan.
Return the pan to the oven and roast the tomatoes for 20 minutes. Shake the pan occasionally. Remove and set aside.
While the tomatoes are cooking, place the water in a medium stock-pot over high heat and bring to a boil.
Add the pasta and cook until done – about 15 minutes. Do not overcook – the pasta should be cooked al dente. Drain and set aside.
Place the remaining 2 teaspoons of olive oil in the pot.
Return the pot to medium-high heat and add the garlic.
Simmer for about one minute and add the flour.
Whisk continuously for about 1 minute and then add the milk slowly.
As the sauce begins to thicken, add the provolone and parmesan and fold together until the cheeses melt and the mixture is smooth. smooth.
Add the pasta, tomatoes and basil. Fold together gently.
Divide the macaroni and cheese between four ovenproof bowls.
Top with the fresh mozzarella and the breadcrumbs and place in the oven for 10 minutes until the mozzarella is slightly melted.
Serve.
Place the water in a large sauce pan over high heat.
When the water boils, add the pasta. Cook for about 10 to 15 minutes or until al dente.
After the pasta has been cooking for about 5 minutes, place a large skillet over medium high heat.
Add the black pepper, then shake the pan frequently to toast the pepper, adjusting the heat so the pepper does not burn.
When the pasta is done, add the olive oil and butter to the skillet with the toasted pepper.
Drain the pasta, but reserve 2 tablespoons of the pasta water.
Add the pasta and the pasta water to the skillet with the pepper.
Toss well.
Add the pecorino and parmesan.
Fold together gently until the cheese is melted, then serve.
Preheat the oven to 325°F.
Place a large skillet on the stove over medium high heat.
Add the olive oil and the garlic.
Reduce the heat to medium and cook for about 5 minutes. Stir frequently.
Add the tomato paste and rosemary and cook for about one minute.
Add the tomatoes, water, white beans, uncooked pasta, salt, and pepper.
Stir and place the skillet in the oven.
Bake for 30 minutes.
Remove and sprinkle the cheese over the top and return the pan to the oven.
Bake for another 10 minutes.
Serve.
Preheat the oven to 375°F.
Peel and seed the peppers; then cut into 1 inch squares. Place the mushrooms, shallots and peppers in a roasting pan and spray lightly with olive oil.
Place the roasting pan in the preheated oven and roast the vegetables until slightly soft (about 15 – 20 minutes).
While the vegetables are roasting, bring 5 quarts of water to a boil and add the ziti. Cook until slightly underdone (about 12 – 15 minutes). Drain.
Prepare a 12 oblong pan (pyrex is a good choice) by lightly spraying the inside with olive oil. Set aside. (Lining the pan with Release non-stick foil works as well).
Place the tomato sauce, rosemary leaves, thyme, parmesan, and pepper in a glass or stainless steel bowl. Stir well and add the ziti. Toss the pasta to coat well.
Add the vegetables and gently fold together until well blended. Pour the ingredients into the prepared oblong pan.
Sprinkle the grated fontina cheese over the top.
Bake at 375°F for 15 – 20 minutes until the top is slightly browned.
Preheat the oven to 375°F.
Seed the peppers and cut into 1 inch squares. Place the eggplant, shallots and peppers in a roasting pan and lightly spray with olive oil. Place the roasting pan in the preheated oven and roast the vegetables until slightly soft (about 15 – 20 minutes).
While the vegetables are roasting bring 5 quarts of water to a boil and add the penne. Cook until slightly underdone (about 12 – 15 minutes). Drain.
Prepare a 12 oblong pan (pyrex is a good choice) by lightly spraying the inside with olive oil. Set aside. (Lining the pan with Release non-stick foil works well also).
Place the egg substitute, parsley, oregano, Romano cheese, salt and pepper in a glass or stainless steel bowl. Stir well and add the penne and butter. Toss the pasta to coat well.
Add the vegetables and fold together gently until well blended. Pour the ingredients into the prepared oblong pan.
Sprinkle the grated fontina over the top.
Bake at 375° for 15 – 20 minutes until the top is lightly browned.
