Pasta e Fagioli with Spinach

Man, I can't believe I haven't posted in over a week. Things have been so busy over here -- we're starting on the wedding planning process, and I'm also trying to throw together plans for a vacation in early August. (If you have any tips on wedding venues in DC or can't-miss vacation spots in Washington State, I am all ears!)

This dinner is perfect for a busy weeknight. If you're quick at chopping tomatoes, you can make this whole thing in about 20 minutes. It's healthy and gives you everything you need in one bowl: carby pasta, protein-packed beans, and nutrient-rich spinach. And the sauce is so fresh and delicious, with tomatoes (you can get good ones now! summer is here!) and white wine. Bonus: it only uses a little bit of wine, leaving the rest of the bottle for you to drink with your meal.

Pasta e Fagioli with Spinach
Paraphrased from Appetite for Reduction

• 8 ounces small whole-wheat pasta (such as elbows, orecchiette, etc.)
• 1 teaspoon olive oil
• 4 cloves garlic, minced
• 2 pounds plum tomatoes, chopped roughly
• 14-ounce can of navy beans, rinsed and drained
• 1/4 cup dry white wine (such as pinot grigio)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• A bag of baby spinach

Cook pasta in salted water according to package instructions; drain. Meanwhile, heat the oil in a large nonstick pan over medium heat. Add the garlic and saute, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, beans, wine, oregano, thyme, and salt. Bring to a boil; once boiling, reduce the heat to low and simmer until the sauce is thickened, about 15 minutes. In a large bowl, combine the tomato sauce, pasta, and spinach, stirring well to combine, until the spinach is wilted. Serve.

Parmesan Polenta and Spicy Sausage Sauce

What's that, you say? I made something with sausage?!? Don't worry, guys, it's not real sausage. I went to Whole Foods last weekend and picked up some delicious, meatless, sun-dried tomato Italian sausage. Yum! The texture isn't quite like meat sausage, but if you're just slicing it up and using it to flavor a sauce, you'll never notice. The flavor is spot-on. Of course, if you're one of my carnivorous friends you can make this meal with sausage of the animal-product variety, though of course I would encourage you to try this veggie version. It's very yummy and filling, and goes great with a side of sauteed spinach.

Parmesan Polenta and Spicy Sausage Sauce
From Cooking Light

• 1 tablespoon olive oil
• 3 ounces sun-dried vegetarian sausage, sliced
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon crushed red pepper
• Two 14-ounce cans diced tomatoes, undrained
• 1/2 cup chopped fresh basil, divided
• 2 cups low-sodium vegetable broth
• 1 cup water
• 3/4 cup quick-cooking polenta
• 1/2 cup grated Parmesan cheese

Heat a medium saucepan over medium-high heat. Add oil to pan, swirling to coat. Add sausage; saute for 3 minutes or until browned. Add onion; saute for 5 minutes or until tender. Add garlic; saute 30 seconds. Add oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Add 1/4 cup basil to pan; cook 5 minutes or until sauce thickens.


Combine broth and water in a large saucepan; bring to a boil. Add polenta; reduce heat, and simmer 5 minutes or until thick, stirring freqently with a whisk. Stir in cheese. Serve polenta topped with sauce and remaining basil.

Lemony Chard Stuffed Shells

This is one of my favorite veggie Italian dinners. It's got everything a great meal needs: pasta, protein, leafy greens, tomato sauce, a lemony zip... Plus, people tend to be kind of impressed by stuffed shells even though they're not very hard to make.

The last time I made these, I served them with some spaghetti squash, which was great because it goes so well with tomato sauce. This time, my grocery store was out of the squash, so I just cooked up a quick side of zucchini sauteed with lots of garlic, olive oil, salt, pepper, a squeeze of lemon juice, and some fresh basil. As you can see from the picture, it's not the most beautiful meal I've ever assembled, but it definitely hit the spot anyway.

Lemony Chard Stuffed Shells
From One Dish Vegetarian Meals

• 12 large pasta shells
• 1 tablespoon olive oil
• 1/2 cup minced shallots
• 1 bunch Swiss chard, washed well and coarsely chopped
• 1 block of firm tofu, blotted dry and crumbled
• Juice and zest of one lemon
• 1/4 cup freshly grated Parmesan or soy Parmesan cheese
• 1/2 teaspoon salt, 1/4 teaspoon black pepper
• 3 cups tomato sauce, homemade or store-bought cans

Preheat oven to 350 F. Cook the pasta shells according to package instructions. Drain and set aside.

Heat the olive oil over medium heat. Add the shallots and cook until softened, about 3-4 minutes. Add the chard and cook until wilted, about another 5 minutes. Place this cooked mixture into a bowl and add the tofu, lemon zest and juice, Parmesan, salt, and pepper.

Using a teaspoon, stuff the cooked pasta shells with the filling until well packed. Spread a layer of tomato sauce in the bottom of a 9x13 inch baking dish, arrange the shells on top of the sauce, and pour the remaining sauce over and around the shells.

Cover and bake for 30 minutes or until hot.

Variations: Add 1 cup of chopped mushrooms, if you're into that kind of thing (yuck). Just add them to the pan at the same time as the chard.

Chickpea Piccata

One of my favorite things about the post-Christmas week is that I get to try out the new cookbooks that I've invariably been given. This year, the first new book I'm exploring is Appetite for Reduction by Isa Chandra Moskowitz, the same lovely lady who gave the world my favorite vegan cookbook, Veganomicon.

This new book is different in that the recipes are intended to be more health-conscious. I love Veganomicon with every fiber of my being, but a lot of vegan recipes tend to be heavier on the oil and carbs, making them less healthy than what I want to eat regularly. This new book resolves that dilemma, and from what I can tell, it does so very handily.

This chickpea piccata is a delicious recipe that I would definitely make again. It was fast and flavorful, and I didn't feel gross afterwards. Perfect for a post-holiday meal.

Chickpea Piccata
From Appetite for Reduction

• 1 teaspoon olive oil
• 1 cup thinly sliced shallots
• 6 cloves garlic, sliced thinly
• 2 tablespoons bread crumbs
• 2 cups vegetable broth
• 1/3 cup dry white wine (I used pinot grigio)
• Salt and pepper to taste
• A generous pinch of dried thyme
• One 16-oz can chickpeas, drained and rinsed
• 1/4 cup capers with a little brine
• 3 tablespoons freshly squeezed lemon juice (about 1 big lemon)
• 4 cups arugula
• One box of spaghetti

 Cook the spaghetti according to package instructions and set aside. Meanwhile, heat a large, heavy-bottomed pan over medium heat. Saute the shallots and garlic for about 5 minutes, until golden. Add the bread crumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.

Add the vegetable broth, wine, salt, pepper, and thyme. Turn up the heat, bring the mixture to a rolling boil, and let the sauce reduce by half; it should take about 7 minutes. Add the chickpeas and capers and let heat through, about 3 minutes. Add the lemon juice and turn off the heat.

Place the arugula in your pasta bowls. Place the spaghetti over the arugula and ladle the piccata over the spaghetti.

Variations: Use mashed potatoes instead of pasta.

Healthier Eggplant Parm

Sorry for the long hiatus! I could go on about how Thanksgiving happened, and then I had to go to New York for a stupid legal training class, and the holiday season is just so crazy, but I'll stop myself here and say that I have dearly missed you, my (silent but) faithful readers.

I made this a couple weeks ago but am just now posting about it for the aforementioned reasons. Eggplant parmesan is one of those classic vegetarian dishes that everybody loves but is actually really horrible for you due to the frying and the cheese. Fortunately, it's not hard to lighten it up by baking the eggplant slices and using the cheese a bit more judiciously than you otherwise would. Even more fortunately, the dish is still delicious when prepared this way.

Healthier Eggplant Parm

• Cooking spray
• 2/3 cup seasoned bread crumbs, Italian-style
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons Italian seasoning (or a mix of oregano, basil, marjoram, rosemary, and/or thyme)
• 1/2 teaspoon garlic powder
• 2 medium raw eggplants
• 3-4 egg whites, lightly beaten
• 3 cups canned tomato sauce
• 1 cup part-skim shredded mozzarella cheese

Preheat oven to 350 F. Coat a 9x13-inch baking dish with cooking spray; set aside. Combine bread crumbs, Parmesan cheese, Italian seasoning, and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.

Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes.

Tuscan Vegetable Chowder

I love the first days of fall. That touch of chilliness in the mornings and evenings just puts a spring into my step. Fall is my favorite season. I love everything about it -- the trees changing color, the holidays (Halloween! Thanksgiving!), the coziness of it all.

And the food! Fall makes me crave nothing so much as a warm bowl of soup. This Italian "chowder" is easy, filling, and comforting on an autumn evening. And it's a complete vegetarian meal thanks to the textured vegetarian protein (TVP). Yeah, that's kind of a weird, gross-sounding ingredient, but I promise it's great. TVP is just soy-derived crumbles that you can add to anything for lots of protein, and it just tastes like whatever you're putting it in. Which in this case is a bowl full of herby, vegetabley goodness.

 Tuscan Vegetable Chowder

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3/4 cup diced carrots
• 1/2 cup diced celery
• 4 cups vegetable broth
• 28 ounce can diced tomatoes, undrained
• 15 ounce can cannellini beans, drained and rinsed
• 1 cup dry textured vegetable protein granules (TVP)
• 1 tablespoon minced garlic, about 3 cloves
• 1 teaspoon dried thyme
• 2 cups kale, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• Salt and pepper to taste

 Heat oil in a large soup pot. Add onion, carrots, and celery. Saute 5 minutes until onion is translucent. Add broth, tomatoes and their juice, beans, TVP, garlic, and thyme. Bring to a boil; reduce heat and simmer 5 minutes. Stir in kale, green beans, salt and pepper. Simmer, covered, 10 minutes or until all vegetables are tender. Serves 4.