Sausage Cauliflower Spaghetti

This is my favorite "good for you" thing I have posted...really, I LOVED this! My kids loved it as well so that might have something to do with it. It's pretty much a complete meal alone and not too time consuming, so a definite repeat for me.

Kosher salt

12 ounces whole wheat spaghetti

3 tablespoons extra-virgin olive oil, plus more for drizzling

12 ounces sweet Italian turkey sausage, casings removed

6 cloves garlic, sliced

1 small head cauliflower, broken into small florets

1 bunch scallions, chopped

1 cup grated parmesan cheese

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2 cups cooking water, then drain.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes. Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.

Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among shallow bowls and drizzle with more olive oil, if desired.

Angel hair pasta with chicken in wine sauce

Heat pan over medium heat

add 2-3 Tbsp EVOO

1 tsp minced garlic

1 thinly sliced red chili pepper

1/2 thin sliced green pepper and 1/2 thin sliced yellow pepper (bell)

add diced chicken (abt. 3 breasts)

1/4 c. white cooking wine (sweet marsala or lemon flavored)

add tomatoes and any other veggies you want warmed up (marinated artichokes hearts, calamatta or green olives)

Boil a pot of salted water

Cook 1/2 pkg. angel hair (whole wheat) approx. 7 minutes or until al dente

drain water and place in serving dish

drizzle EVOO and sprinkle with salt or my favorite, citrus and basil rub.

Combine pasta with chicken and veggies

Top with fresh ground pepper and fresh sliced basil

My first attempt with cooking wine and I'd have to say it was a success!

This pasta dish offers whole grain, tons of veggies , and is light on the sauce which makes for a not-so-guilty, guilty pleasure!! Bon apetit

A Giada Keeper!

I wanted a special but healthy meal coming off of a week long cleanse and this dish exceeded my expectations. I have never been a fan of whole wheat pasta, but because of this meal I am now a believer! The fresh lemon and basil flavors played up the whole wheat pasta beautifully. It was an explosion of yumminess in my mouth! Hard to believe that a meal this beautiful and tasty took only 20 minutes to prepare. My daughter Sophie, who is not a fan of fish, LOVED the salmon mixed with the other ingredients. Carly, my other daughter, kept saying "How is this pasta going to be flavorful with hardly any sauce?", but after one bite, she was blown away with how just a few simple, fresh flavors can make a meal so incredibly flavorful. My husband said, "This is delicious!" I quickly responded, "And it's good for you too!"

-Penny

Whole Wheat Spaghetti with Lemon, Basil, and Salmon
by Giada De Laurentiis

Ingredients

nocoupons

• 1/2 pound whole-wheat spaghetti pasta
• 1 clove garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1 tablespoon olive oil
• 4 (4-ounce) pieces salmon
• 1/4 cup chopped fresh basil leaves
• 3 tablespoons capers
• 1 lemon, zested
• 2 tablespoons lemon juice
• 2 cups fresh baby spinach leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.

Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.