Pasta with Tuna and Arugula

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This evening I was in search for something to make and I found this gem of a recipe.  So easy and quite tasty! You can change amounts as needed and arugula could easily be substituted for spinach if that’s what you have on hand.  Enjoy!

Ingredients

  • 3/4 pound (12 ounces) pasta of your choice (I used Trader Joes Brown Rice and Quinoa Fusilli Pasta)
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/8 teaspoon hot red pepper flakes (more to taste)
  • Tuna (2 6oz containers is recommended, but I used 3 2.6oz packets)
  • Salt and pepper to taste
  • 5 to 8 ounces baby arugula

1 Cook pasta: Bring a large pot of salted water (1 Tbsp salt for every 2 quarts of water) to a rolling boil. Add the pasta, return to a rolling boil, and boil uncovered until the pasta is al dente, cooked, but still a little firm to the bite.

2 Cook garlic and red pepper flakes in olive oil; add tuna, salt: While the pasta is cooking, heat the olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper flakes and cook until garlic is fragrant.  Add the tuna and shred it into fine flakes with a fork. Season with salt. Keep warm over low heat.

3 Set aside a cup of pasta water: Just before the pasta is ready, set aside 1 cup of boiling water. You’ll need this to add back to the pasta dish to keep it from getting too dry.

4 Combine pasta with tuna mixture, arugula, and some pasta water: Drain the pasta and depending on the size of your pan, either add it to the skillet with the tuna, or return the pasta to the pasta pot and add the tuna mixture to the pasta.

Read more: http://www.simplyrecipes.com/recipes/pasta_with_tuna_and_arugula/#ixzz4fnfM4woY

 

Pasta with Tuna and Arugula

Coconut Oil Biscuits (only 3 ingredients!)

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These are delicious!  Nothing more to say.  Enjoy!

INGREDIENTS:

  • 2 cups self-rising flour
  • 1/4 cup coconut oil (solid, not melted)
  • 3/4 cup coconut milk*, or any milk

DIRECTIONS:

Preheat oven to 425 degrees.

Add self-rising flour and coconut oil to a mixing bowl, and use a pastry cutter or forks to cut the coconut oil into the flour until the mixture is like fine crumbs. Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl. Knead the mixture until combined, but be careful not to over-knead.

Turn the dough out onto a cutting board that has been lightly dusted with flour. Gently roll the dough out until it reaches a 1/2-inch thickness. Use a biscuit cutter (mine was a 2-inch circle) to cut out the biscuits, and transfer to a baking sheet.

Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top. Remove and serve immediately.

 

*coconut milk from the carton, not the canned stuff

Coconut Oil Biscuits (only 3 ingredients!)

Zucchini Lasagna

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This is a regular at our summer dinner table – and easy, forgiving recipe.  I love love love the pesto and squash combo.  Enjoy!

Credit: noteatingoutinny.com

Zucchini Lasagna (without the pasta sheets)
(makes one square, 8″ x 8″ lasagna, or about 6 servings)

3 medium-large zucchinis, yellow squashes or other summer squashes, ends trimmed
8 oz. ricotta
1 egg
about 1/4 cup pesto
about 4 tablespoons extra-virgin olive oil
about 1/4 cup grated Parmiggiano-Reggiano
sea salt and black pepper to taste

Preheat oven to 375 degrees. Slice zucchini and squashes lengthwise into about 1/8-inch thick slices. You should have at least 20 long pieces for layers. Drizzle all the pieces with olive oil and sprinkle with sea salt and pepper on each side.

Gently beat the egg and mix in thoroughly with the ricotta. Stir in a pinch of salt and pepper.

Lightly oil the bottom of a square casserole dish. Arrange four large squash slices on the bottom. Spread 1/3 of the pesto on top. Arrange another layer of squash pieces, horizontally in relation to the last layer. Spread half the ricotta on top. Add another layer of squash pieces and spread another 1/3 of the pesto. Add another layer of squash pieces and spread the remaining ricotta. Add another layer of squash pieces and spread the remaining pesto. Sound like a broken record.

Sprinkle the top with the grated Parmiggiano-Reggiano and bake, uncovered, for about 15 minutes, or until top is lightly browned. Let cool for at least five minutes and serve.

Zucchini Lasagna

Sauted Kale and Quinoa Skillet

I made this recipe the other night after finding it on Pinterest (credit: eat-yourself-skinny.com).  It was AWESOME!  Extreamly flavorful and perfect to take on a picnic supper at the beach.  The sauteed onions made this dish.  Enjoy!

 

INGREDIENTS

  • ½ cup quinoa
  • 1 cup chicken broth or water
  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic
  • 5 to 6 cups kale (I used a whole bunch)
  • ½ tsp. red pepper flakes (more or less to your liking)
  • Pinch of sea salt
  • 2 Tbsp Parmesan cheese, grated
  • 2 Tbsp whole wheat Panko bread crumbs
INSTRUCTIONS
  1. To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 1 cup of chicken broth to a boil in a small saucepan and add drained quinoa to boiling broth. Cover and reduce heat to a simmer, cooking for about 15 minutes, or until broth is absorbed. Turn heat off and allow quinoa to sit for an additional 5 minutes, then fluff with a fork; set aside.
  2. In a large skillet, drizzle olive oil over medium heat and saute onion and garlic until fragrant. Add kale along with 2 tablespoons of water and cover, allowing the kale to steam for about 5 to 10 minutes, stirring occasionally until kale is tender.
  3. Remove lid and add 1 cup cooked quinoa, red pepper flakes and a pinch of sea salt, mixing well.
  4. Add Parmesan cheese and bread crumbs, cooking until cheese is melted, then serve immediately and enjoy!
NUTRITIONAL INFORMATION
Serving Size: heaping ½ cup • Calories: 186 • Fat: 4.9 g • Carbs: 23.4 g • Fiber: 6.8 g • Protein: 8.3 g • WW Points+: 4 pts
Sauted Kale and Quinoa Skillet

Pasta With Lemon, Herbs and Ricotta Salata

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We love this light and simple pasta, find it hearty enough for dinner and lovely as a lunch portion. The brothy-ness may seem like it’s a cold-weather dish, but the lemon-y flavor is perfect for summer. Enjoy!

INGREDIENTS

2 cups low-sodium chicken broth
1 clove garlic, peeled and lightly smashed
Grated zest of 1 lemon (Meyer, if available)
Juice of 1 lemon (Meyer, if available), plus more to taste
Coarse sea salt or kosher salt
1 pound pappardelle, broken into 2-inch pieces, or fusilli
3 tablespoons chopped mint
2 tablespoons chopped marjoram
1 tablespoon chopped fennel fronds or tarragon
Extra-virgin olive oil, for sprinkling
6 ounces ricotta salata
Coarsely ground black pepper

PREPARATION

STEP 1
Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm.

STEP 2
When the water comes to a boil, add the pasta and cook until al dente. After five minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the mint, marjoram and fennel and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice, if needed.

STEP 3
Spoon into bowls so that the pasta is lying in a bit of broth. Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top. Serve.

Pasta With Lemon, Herbs and Ricotta Salata