Spaghetti Marco Polo

I'm not exactly recommending this recipe. I think I found it watching Mr Roger's Neighborhood with the kids when they were tiny.  I made it for them sometimes and we liked it. It's a bit of an odd recipe, but one with family memories.

I actually found a link to the recipe online.

• 1lb spaghetti
• 2tablespoons butter
• 2tablespoons olive oil
• 1teaspoon salt
• black pepper
• 1(6 ounce) can tuna packed in oil, flaked, undrained
• 2tablespoons pimiento, diced or 2 tablespoons roasted red peppers, sliced into strips
• 2tablespoons green onions with tops, sliced
• 2tablespoons black olives, sliced
• 2tablespoons walnuts, chopped
•  1⁄3 cup swiss cheese, shredded
• 2tablespoons fresh parsley or 2 tablespoons cilantro, chopped

Directions

1. Cook pasta according to package directions.
2. Drain pasta and return to pot, stirring in butter, olive oil, and salt and pepper.
3. Toss with remaining ingredients and serve, garnished with parsley or cilantro.

Spinach Lasagna Rolls

This is very very yummy!  I made it last night and we all loved it.  John even said it was, "good considering there is not much meat in it".  The white sauce base mixes with the marinara sauce and makes it creamy and yummy...

Adapted slightly from Giada De Laurentiis/The Food Network

Prep Time: 10 minutes    Cook Time: 45 minutes    Level: Intermediate   Serves: 6-8

For the sauce:

• 4 tablespoons unsalted butter
• 2 2/3 tablespoons all-purpose flour
• 2 1/2 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Pinch ground nutmeg

For the lasagna:

• 1 (15-ounce) container whole milk ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• 3 ounces thinly sliced prosciutto, chopped
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 12 uncooked lasagna noodles
• 1 jar of your favorite marinara sauce (24 oz. size)
• 1 cup shredded mozzarella (about 4 ounces)

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the béchamel sauce. The sauce will continue to thicken as it stands.

Preheat the oven to 450 degrees F.

To make the lasagna: Stir the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the béchamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching (not sure why she stipulates this, ours did just fine snug up against one another), atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Pour jar of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.

Broccoli Pasta

Can you tell I get the Dr Weil emails? I've read and enjoyed his books for years.

Simple and healthy - I tried it and it was delicious (and I didn't even have capers).

Broccoli Pasta

Description

The quintessential flavors of Italy - olive oil, garlic, Parmesan, and red wine vinegar - combine to dramatic effect in this simple dish. Experiment with different types of pasta to find the variety your family most enjoys. The secret - avoid overcooking the pasta or the broccoli. Food as Medicine Broccoli is a rich source of kaempferol, a flavonoid that may help to reduce the effects of allergy-promoting substances in the body. The immune-modulating effects of kaempferol may help to explain why broccoli has unique anti-inflammatory benefits. Broccoli is also an excellent source of vitamins A, C and K.

Ingredients

1 lb broccoli or broccolini 1/4 cup extra-virgin olive oil 6 or more large cloves garlic, finely minced or mashed 1 tsp hot red pepper flakes or more to taste 1 lb pasta (penne, rotini, etc.) 2 tablespoons capers and 1 tablespoon of their brine 1 cup freshly grated Parmesan cheese dashes of red wine vinegar to taste salt

Instructions

Trim ends off broccoli stalks, peel them below outer fibrous layer and cut them in chunks. Cut broccoli heads (or broccolini) into bite-size pieces. Heat oil in a small skillet, add red pepper flakes and garlic, stir-fry for one minute, remove from heat. Add pasta to a large pot of boiling water. When pasta is approximately two minutes from being done al dente,add broccoli or broccolini, and cook just until the vegetable is crisp-tender. Drain pasta/broccoli mixture well, toss with capers, brine, salt to taste, and 3/4 cup cheese. Add vinegar if desired. Serve with additional cheese and red pepper flakes.