Mediterranean Zucchini Noodle Pasta
| Prep Time: 15 minutes | Total Time: 15 minutes | Yield: Serves 4 |

Ingredients:

  1 spaghetti squash
  1 bunch kale
  1 ½ cups cooked chickpeas (or 1 can)
  3 cloves garlic
  olive oil
  sea salt
  pinch crushed chilies
  ¾ cup toasted hazelnuts
  Pecorino Romano (hard sheep’s milk cheese)

Instructions:


  1. Preheat oven to 400°F.
  2. Prepare the spaghetti squash by cutting it in half lengthwise, removing the seeds, rubbing the inside of each half with a drizzle of olive oil, then seasoning with salt and pepper. Place face down on a lined baking tray and place in the oven – cook for about 45 minutes.
  3. While the squash is baking, prepare the rest of the filling. Wash kale well and remove the tough center rib of each leaf. Roughly chop kale into small pieces.
  4. Heat oil, ghee, or butter in a frying pan, then add minced garlic, crushed chilies to taste, and a pinch of sea salt. Cook 2 minutes until fragrant, then add chopped kale and cook until the leaves are bright green and just starting to lose structure. Throw in the chickpeas and cook just to warm. Remove from heat.
  5. Remove squash form the oven when it is cooked through. Using a fork, scrape out the insides, which will pull away from the shell in strands, like spaghetti (whoa). Place all strands in a bowl, and toss with the kale and chickpea mixture. At this point you can either serve it from the bowl, or mix it everything together and place back in one half of the empty squash shells for a beautiful presentation. Sprinkle with chopped toasted hazelnuts and shaved Pecorino Romano. Enjoy!

Recipe from: http://www.mynewroots.org/site/2010/11/oh-my-gosh-spaghetti-squash-2/

 
Ingredients

    1 (12 ounce box) whole wheat Rotini pasta, optional penne or ziti
    1 cup low-fat Greek yogurt, plain
    1/2 cup Pesto, click for Basil & Spinach Pesto recipe
    3/4 cups (coarsely chopped) sun-dried tomatoes, packed in olive oil and drained

Directions

   1. Cook pasta according to package directions, drain, rinse with cold water and chill.
   2. Combine yogurt with pesto, add to cold pasta and toss to coat.
   3. Add sun-dried tomatoes and toss to coat.
   4. Refrigerate until ready to serve. Add fresh basil leaves for garnish.

Recipe from: http://skinnyms.com/creamy-pesto-pasta-salad/

Lemon Broccoli Pasta Skillet
| Time: 20 Minutes | Yield: Serves 6 |

Tomato Basil Pasta

Vegan, gluten-free (with gf pasta)
Makes about 6-8 side servings, less as a main dish

Creamy Pesto Pasta Salad
|Yields: 8.5 | Serving Size: 1 cup | Calories: 190 | Total Fat: 13 g | |Cholesterol: 5 | Carbohydrates: 14 g | Sodium: 97 mg | Protein: 5 g |

Ingredients

    4 zucchini squash
    1 cup cherry tomatoes, halved
    1 cup artichoke hearts, halved
    ½ cup pitted kalamata olives, halved
    3 tablespoons grapeseed oil
    Zest of 1 lemon
    3 tablespoons fresh lemon juice
    1 tablespoon white vinegar
    3 cloves garlic, minced
    2 tablespoons fresh parsley, chopped
    ½ teaspoon kosher salt, or to taste
    Crumbled goat feta cheese for serving*

Instructions
   1. Rinse the zucchini squash well, pat them dry, and chop the tips and tails off.
   2. Using a spirelli, make noodles out of all of the zucchini and add the noodles to a large serving bowl. Note: once you get to the last 2 inches or so of the zucchini, it will be difficult to spiral, so you can either grate it or finely chop the rest.
    3. Add the cherry tomatoes, artichoke hearts, and kalamata olives to the bowl with the zucchini.
    4. Whisk together the last 7 ingredients in a small bowl. Pour this dressing over the zucchini pasta and toss everything together.
Serve cold with crumbled feta cheese.

Notes
*I used goat milk feta cheese. You can leave the cheese out entirely in order to keep this recipe raw, vegan, and paleo.

Recipe from: http://www.theroastedroot.net/mediterranean-zucchini-noodle-pasta/

Butternut Squash and Spinach Lasagna

Ingredients:

12 oz. penne pasta (gf if desired)
4 large ripe tomatoes
1-2 cloves garlic, minced
1 shallot
3/4 cup fresh basil
Juice from 1-2 lemons
2 tsp. olive oil
Salt to taste
Opional: capers, pine nuts, etc


Instructions:

   1. Cook pasta according to package directions, leaving al dente.
   2. While pasta is cooking, finely dice shallot, mince garlic, and dice tomatoes. Add to a large bowl.
   3. Roughly chop or chiffonade basil. Set aside.
   4. When pasta is done cooking, drain, and immediately add to bowl. Stir.
   5. Add lemon juice, olive oil, basil, and capers if using. (Start with 1 lemon and add more to taste if necessary.)
   6. Toss well to combine, and salt to taste.
Great served warm, cold, or room temp. Best if eaten within 2-3 days.

Recipe from: http://www.thegardengrazer.com/2015/08/fresh-tomato-basil-pasta-with-lemon.html

Cheesy Spinach and Mushroom Lasagna Rolls
|Per Serving: Calories: 280|Fat: 9g|Carbohydrates: 35g|Fiber: 6g|Sugar: 11g|Protein: 17g|Prep time: 10 minutes |Cook time: 40 minutes |Yield: 8 servings |

Ingredients:


Spinach Filling:                                                              Butternut Squash Filling:
 1 cup cooked spinach (8 oz uncooked)          2 cups butternut squash puree (about half of squash)
 1 cup ricotta cheese                                                   1 cup ricotta cheese
 1 cup mozzarella cheese                                          1/2 cup milk (or more, if needed)
 2 garlic cloves, minced                                              1/4 + 1/8 teaspoon salt
 1/4 teaspoon salt                                                         1/4 teaspoon nutmeg
 Pepper, to taste
  Other Ingredients:
   10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles)
   1 and 1/2 cups mozzarella cheese (or more)
   1/2 cup Parmesan cheese (on top)
   Italian seasoning
   Paprika
   Basil

Instructions:

   1. Preheat oven to 375 F.
Butternut Squash Filling:
   2. For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.
Spinach Filling:
   3. Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
Cooking lasagna noodles:
   4. Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).
Lasagna assembly:
   5. Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles). Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles. Spread another layer (1/3) of butternut squash mixture, and then sprinkle lightly with Mozzarella cheese. Top with cooked noodles. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, and basil. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

 Recipe From: http://juliasalbum.com/2014/11/butternut-squash-and-spinach-lasagna/

 
Ingredients

    3 quarts water
    1 tablespoon salt
    1 and 1/2 to 2 pounds fresh broccoli
    1 pound rotini pasta
    3-4 cups spinach
    4 tablespoons butter
    1 large lemon, zested and juiced
   2 cloves garlic, crushed and minced
    1/4 or 1/2 teaspoon crushed red pepper
    1 cup fresh Parmesan, plus more to garnish
    Olive oil, to garnish
    Salt and pepper to taste
    Fresh lemon wedges, to garnish



Instructions

   1.  In a large skillet or pot, bring the salt and water to a boil.
 While you wait, prep your broccoli by trimming the stems and cutting the florets into similar sized pieces (I like mine bite-size.)
   2. Add the rotini and boil on high for 4 minutes. Add the broccoli, cover, and set a timer for 3 minutes (Leave the burner on high enough to keep a rolling boil).
   3. When the timer goes off, turn off the heat and drain the pasta using a lid or colander. Return to the pan and stir in the spinach.
   4. Sprinkle with lemon zest. Let it sit for a few minutes so the spinach wilts.
   5. Meanwhile, in a small skillet melt the 4 tablespoons butter over medium heat. (I let mine get brown, because that's just how I roll, but that's not necessary).
   6. Add the minced garlic and crushed red pepper and saute for about 1 minute, until fragrant.
   7. Turn off the heat and add 2-3 tablespoons fresh lemon juice. Add the lemon butter to the pasta and stir.
   8. Stir in 1 cup fresh parmesan cheese. Add a drizzle of olive oil and season with salt and pepper to taste.
   9. Garnish with more cheese, fresh lemon wedges, and eat hot!

Recipe from: http://thefoodcharlatan.com/2015/12/09/20-minute-lemon-broccoli-pasta-skillet-recipe/

Dinner

​​​  +1.7804490968

Iron Goddess Studio, Kickboxing, Yoga, Iron Goddess Logo, Sherwood Park
Sesame Lime Quinoa Salad
| Prep time: 15 mins | Cook time: 15 mins |
| Total time: 30 mins | Serves: 4 servings |

Spaghetti Squash

Ingredients
    8 whole wheat lasagna noodles
    1 teaspoon extra virgin olive oil
    1 (8-ounce) container baby bella (cremini) mushrooms, sliced
    ½ small onion, diced
    1 tablespoon minced garlic
    1 (23.25-ounce) jar Prego® Light Smart Traditional pasta sauce
    1 (14.5-ounce) can no-salt-added diced tomatoes (I like Hunt’s®)
    ½ teaspoon dried basil
    ¼ teaspoon dried oregano
    1 (15-ounce) container part-skim ricotta cheese
    ½ cup grated Parmesan cheese
    1 egg, beaten
    ¼ teaspoon salt
    ⅛ teaspoon black pepper
    10 ounces frozen chopped spinach, thawed and drained
    ½ cup shredded reduced-fat mozzarella cheese

Instructions
Preheat the oven to 350° F. Coat an 11x7-inch baking dish with cooking spray.
Bring a large pot of salted water to a boil over high heat. Cook the lasagna to al dente according to package directions. Drain the lasagna noodles and lay them out on a sheet of wax paper. Cover them with slightly damp paper towels until it is time to assemble the rolls.
 In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms, onions, and garlic and cook until the onions and mushrooms have softened, stirring occasionally, 3 to 4 minutes. Set the mushroom mixture aside.
In a large bowl, stir together the pasta sauce, diced tomatoes, basil, and oregano. Set aside.
In a medium bowl, mix together the ricotta, Parmesan, egg, salt, and pepper. Add the spinach and stir to evenly coat the spinach.
Spoon half of the pasta sauce into the bottom of the prepared baking dish.
 Spread ⅓ cup of the cheese mixture and 1 tablespoon of the mushroom mixture onto each lasagna noodle. Carefully roll the covered lasagna noodles up and place them seam side down in the baking dish.
Pour the remaining sauce over the rolled lasagna noodles. Sprinkle 1 tablespoon mozzarella over each roll.
 Lightly cover the baking dish with aluminum foil (to keep the lasagna moist and cheese from browning) and bake until the cheese is melted, about 30 minutes.

Recipe From: http://www.skinnymom.com/skinny-lasagna-rolls/#.Us20OBYTHzI
Ingredients:

    1 cup uncooked Sun Harvest quinoa
    ½ cup thinly sliced cucumber
    ½ cup shredded purple cabbage
    2 cups baby spinach (Sun Harvest brand)
    ½ cup shredded carrots (Sun Harvest brand)
    ½ cup chopped red and/or yellow bell peppers
    ½ cup shelled edamame
    ¼ cup finely chopped cilantro
    ¼ cup thinly sliced green onions
    2 tablespoons sesame seeds
    ½ cup cashews
    Salt to taste


For the dressing:
    2 tablespoons soy sauce
    1 tablespoon lime juice
    1 tablespoon toasted sesame oil
    ½ teaspoon grated fresh ginger
    2 teaspoons sugar



Instructions

   1. Cook the quinoa according to package instructions. When cooked, stir in 1 teaspoon of salt and cool for 10 minutes. Place the quinoa in a large bowl and add all the vegetables, herbs, sesame seeds and cashews.
   2. In a small bowl whisk together the dressing ingredients. Pour the dressing over the quinoa mixture and toss to coat evenly. Add salt to taste if desired and serve.

Recipe from: http://www.dinneratthezoo.com/rainbow-veggie-pinwheels-sesame-lime-quinoa-salad/