PASTA WITH SHRIMP & EGGPLANT March 3

better with scallops

PASTA WITH SCALLOPS or SHRIMP & EGGPLANT March 3 4 servings 474 calories, tested March 7, and is SUPER

INGREDIENTS
2 tsp EVOO
1 1/2 lb eggplant, cut in 3/4 in cubes
8 oz law carb or WW spaghetti pasta
1 each red and yellow bell pepper, cut in thin strips
1 medium red onion, thinly sliced
1 tsp dried oregano, oops forgot it
1 lb raw large shrimp, peeled and devined, or scallops
10 pitted kalamata olives, halved
3/4 cup (3 oz) crumbled feta cheese
garnish; chopped parsley

DIRECTIONS
Bring a large pot of lightly salted water to a boil.

Heat oil in a large nonstick skillet over medium-high heat. Add Eggplant; saute 6 minutes or until almost soft.

Stir pasta into boiling water. Cook as package directs.  Ladle off  1/2 cup cooking water; reserve. Drain pasta, return to pot and add reserved water.

Meanwhile, add pepper strips, onion and oregano to eggplant. Saute 6 minutes until crisp-tender. Stir in shrimp, cover and steam, stirring once, 2 to 4 minutes, until shrimp are just done. Add to pasta in pot toss to mix and coat. Pour into a serving bowl. Add olives and cheese; sprinkle with parsley. Toss again just before serving.

7. PASTA WITH SPAGHETTI SQUASH & TOMATOES, tested 1/19/15

7. PASTA WITH SPAGHETTI SQUASH & TOMATOES

Ingredients
about 1 lb, 1 spaghetti squash (about 2 1/2 lb)
about 4 oz al dente (8 oz spaghetti)
1/2 tsp EVOO
I threw in 4 cloves and take them out at the end (1 tsp minced Garlic)
4 large ripe tomatoes (about 1 1/2 lb), cut in bite-sized pieces
1 tsp salt
1/4 tsp pepper
I used parmesan shaved or (4 oz part-skim mozzarella, diced about 1 cup)

This is what it looks like before
I pack it up for lunch!!!!

I used fresh oregano because that was what I bought that week!  (1 cup fresh basil leaves, stacked, rolled up and cut crosswise in narrow strips)

Directions

To cook on stovetop: Place squash in a large pot with enough water to cover when held down. Bring to a boil, cover and cook 35 to 40 minutes until squash can be pierced easily.
When cool enough to handle, cut squash in half lengthwise and discard seeds and strings. With fork, scrape out spaghetti-like strands and place in a large serving bowl.
Cook pasta according to package directions. Drain and add to squash in serving bowl.
Add oil and garlic to pot and cook 1 minute over medium heat. Add tomatoes, salt and pepper, and cook 2 minutes or until hot. Add to serving bowl with the cheese add basil. Toss to mix well.

2 servings: calories 403 total fat 8 g, saturated fat 0 g, cholesterol 16 mg, sodium 738 mg, total carbohydrates 8 g Dietary fiber 0 g, protein 18 g. ''

4. RAVIOLI WITH GARLIC-HERB OIL, tested 1/6/15

4. RAVIOLI WITH CARLIC-HERB OIL, tested 1/6/15

Below I've listed a variation for one. It was delicious, hope you love it!!!!! Great on a cold winter night, and there are a lot of those this time of year!!!!!!

Ingredients
20 ravioli (for one)
1 Tbsp (for one)
3 cloves, not sliced (for me)
1/4 tsp crushed red pepper
2 Tbsp chopped fresh oregano
No salt.

Directions
Bring 5 to 6 qt pot of slated water to a boil. Add ravioli and cook as package directs; gently drain.
Meanwhile, put 1 Tbsp oil, and three cloves of garlice in sauce pan and head til garlic starts to turn clear. Sprinkle in herbs and pepper and take off of the heat.  
Toss in ravioli and toss to coat.
When ready to serve remove the garlic cloves.

1 serving 454 calories, serve with Ratatouille from this weeks recipe...mmmmmmm



(larger for 5 servings:
1 pkg (20 oz) refrigerated four-cheese ravioli
1/4 cup EVOO
1 large clove garlic, sliced
1/4 tsp crushed red pepper
...1/4 tsp salt
2 Tbsp each snipped chives and minced parsley
calories 454, fat 22 g saturated fat 8 g, cholesterol 65 mg, sodium 828 mg , total carb 49 g, dietary fiber 3 g, protein 15 g)