After being away from home for the holidays, I went food shopping on Friday to stock up for meals for the coming week. I pretty much plan my menu based on what looks good in the produce section of the supermarket or the farmer’s market.
The greens this week were gorgeous as were several other vegetables. Each of the posts will show a few photos of some of the items I bought and I will share with you throughout the week what I made with these great looking veggies.
I have also discovered a new type of pasta and my blog readers who are carb conscious may be interested. It is called Fiber Pasta and it is made in Italy but distributed by an American company in CA. Fiber Pasta products are low glycemic, reduced in carbs, high in fiber, high in protein and non-GMO with a traditional taste and texture. For more information visit their website: https://fiberpasta.us/
Broccoli Rabe And Fiber Pasta
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 large bunch broccoli rabe, about 1 1/2 lb., ends trimmed
2 tablespoons plus 1/4 teaspoon kosher or sea salt
3/4 lb ziti pasta
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 cups low-sodium, fat-free chicken broth
Freshly ground pepper, to taste
1 cup Parmesan cheese, grated
Cut off the broccoli rabe florets and coarsely chop the leaves and tender stems.
Bring a large pot three-fourths full of water to a boil. Add the 2 tablespoons salt and the pasta and cook until al dente.
While the pasta water is heating, in a large frying pan over medium-high heat, warm the olive oil.
Add the onion, garlic and crushed red pepper and sauté until soft, about 4 minutes.
Stir in half of the broccoli rabe, including the florets, coating them with the oil.
Cook until the wilted, 2 to 3 minutes. Stir in the remaining broccoli rabe and cook, stirring occasionally, until beginning to soften, about 5 minutes.
Pour in the broth and reduce the heat to medium and simmer until the broccoli rabe is tender, 8 to 10 minutes more.
Stir in the 1/4 teaspoon salt and season with pepper.
When the pasta is ready, drain and place the pasta in a serving bowl. Top with the broccoli rabe sauce and add the cheese. Mix well and serve.
Roasted Italian Sausage and Red Bell Peppers
1.5 lbs Italian sweet fennel rope sausage
1 tablespoon olive oil
1 small garlic clove, minced
2 red bell peppers, cut into one-inch cubes
1 teaspoon dried oregano
Salt and black pepper to taste
Preheat the oven to 400 degrees F.
Place the peppers, garlic, oregano, salt, pepper and olive oil in a baking dish.
Place the whole sausage rope on top and bake for 30 minutes.
Turn the sausages and peppers over and return the dish to the oven for an additional 30 minutes or until the sausages are golden brown.
To serve, cut the sausage into pieces and serve with the peppers.