Clam Sauce and Linguine

1 lb package linguine
1/2 cup butter
3 cloves garlic, minced
8 oz chopped mushrooms
1 or 2 chopped green onions, white and green parts separate
2 (6.5 oz) cans minced clams (chopped are too big)
1/2 cup chopped fresh parsley
1/2 tsp ground pepper
salt to taste
1/4 cup grated fresh Parmesan

Cook linguine to al dente in salted water.

Melt butter in medium skillet over medium heat. Saute garlic, mushrooms, onion whites until lightly browned. Add minced clams, parsley, salt, and pepper. Continue cooking until hot.

Toss sauce with drained hot pasta. Garnish with Parmesan and onion greens.

Recipe adapted from Allrecipes.com here.

Complete the meal ideas:
Asparagus with lemon, and muffins.
Honey-Nut Green Beans, no-knead bread.

Crisp Rosemary Flatbread

I serve this with soup when I haven't had the foresight to come up with some kind of bread. I like the cracker-y texture. There is no rising so it makes up quickly.

Black Bean Soup

2 cans (16 oz each) black beans, undrained
1 C. chicken or vegetable broth
1 tsp oil
1 small onion chopped
1 tsp minced garlic
1 can (14 oz) diced tomatoes with chiles
4 tsp lime juice
2 tsp ground cumin
1/4 tsp crushed red pepper (optional)
1/2 to 1 C. cooked brown rice

Place 1 can beans with liquid and broth in blender or food processor. Blend until smooth. Heat oil in saucepan over medium-high heat. Add onion and garlic; cook for 4-5 minutes or until onion is tender.

Add blended bean mixture, remaining beans and liquid, tomatoes, lime juice, cumin, and crushed red pepper. Bring to a boil. Reduce heat to low; cover.

Cook stirring occasionally for 25 to 30 minutes.

Serve with sour cream and tortilla chips. Garnish with cilantro.

Pasta with Tomato Sauce

I think we eat some kind of pasta with some kind of tomato sauce at least once a week. I always have the ingredients on hand and every one will eat it. I have several different versions that I like. This one is from my friend Laura's blog.

Lemon Sour-Cream Pasta with Peas

This recipe from Prudence Pennywise was pretty good. We found it a little dry and a bit too lemon-y, so next time I'd probably increase the sour cream and reduce the lemon. It had a good flavor though and the peas were a nice touch. I served it with a spinach salad and muffins.

Stuffed Shells

I just followed the recipe on the back of the large shell pasta box, except I followed this tip I read on Bread and Honey: substitute half of the ricotta (or cottage cheese) with silken tofu. It's a bit healthier, helps the cheese firm up a bit, and no one had any idea. Ha ha, I'm so sneaky!

Baked Ziti

Baked Ziti

Delicious and creamy, easier than lasagna and just as satisfying. I made my last batch meatless and still loved it. This is also a great recipe for sneaking in whole wheat pasta because it is so saucy. You can also substitute ricotta or cottage cheese for all or part of the sour cream.


Ingredients

* 1 pound dry ziti pasta
* 1 onion, chopped
* 1 pound lean ground beef (usually make it without)
* 2 (26 ounce) jars spaghetti sauce
* 6 ounces provolone cheese, sliced
* 1 1/2 cups sour cream
* 6 ounces mozzarella cheese, shredded
* 2 tablespoons grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.