Orecchiette with Greens and Radishes

If you're anything like me, you've spent the last couple weeks indulging in some holiday meals and drinks and sweet treats. It's okay. We all do it. You might be feeling about ready to start your January diet. Well, why don't you wait an extra couple of days? 2011 isn't over yet. There's still time to sneak in one last not-so-healthy dinner of cheesy pasta topped with crunchy breadcrumbs. Would it help if I told you it had some vegetables in it (sauteed in butter, but still)? I promise, it's crazy delicious. Your New Year's resolutions can wait.

Orecchiette with Greens and Radishes
From Bon Appetit

• 5 tablespoons extra virgin olive oil, divided
• 3/4 cup coarse fresh breadcrumbs made from whole wheat bread
• 2 teaspoons finely grated lemon zest
• 1 teaspoon crushed red pepper flakes
• 1 pound orecchiette
• Kosher salt
• 1 tablespoon unsalted butter
• 1 bunch radishes (about 6-8), sliced into 1/4" rounds
• 3 garlic cloves, sliced
• 2 bunches greens, such as escarole or chard, trimmed and chopped
• 1 cup finely grated Parmesan
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon cracked black peppercorns

Heat 2 tablespoons oil in a large skillet over medium heat. Add breadcrumbs and toast, stirring frequently, until golden and crisp, 4-5 minutes. Transfer to a small bowl; stir in lemon zest and red pepper flakes. Set aside.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until tender but still firm to the bite. Drain, reserving 2 cups of pasta cooking liquid.

Meanwhile, heat 1 tablespoon oil and butter in a large deep skillet over medium-high heat. Add radishes; cook, stirring often, until browned in spots but still crisp-tender, about 2 minutes. Transfer to a small bowl.

Add remaining 2 tablespoons oil and garlic to skillet; stir until fragrant, about 1 minute. Add greens and 1 cup pasta cooking liquid and cook, stirring often, until greens start to wilt. Add pasta and cheese; stir until cheese melts and sauce is slightly thickened, adding more pasta cooking liquid by 1/4-cupfuls if too dry. Stir in radishes, lemon juice, and pepper. Season with salt. Sprinkle with breadcrumb mixture.

Pappardelle with Swiss Chard, Onions, and Goat Cheese

If yesterday's post was a stealth recipe, today's is the opposite: a complete no-brainer. With a stealth recipe, the ingredient list looks fairly humdrum, but the completed dish surprises you with awesomeness. With a no-brainer recipe, you can tell just by looking at the dish's components that it is going to knock your socks off. I mean, come on. Pappardelle, one of my favorite forms of pasta? Sweet red onions? Creamy goat cheese? Alzheimer's-fighting Swiss chard? I knew I'd love it, and I did. Simple as that.

Pappardelle with Swiss Chard, Onions, and Goat Cheese

From Real Simple

• 12 oz pappardelle
• 2 tablespoons olive oil
• 1 small red onion, thinly sliced
• 4 cloves garlic, sliced
• 2 bunches Swiss chard, washed thoroughly in a bowl of cold water, stems discarded, and leaves cut into 1-inch strips
• Kosher salt and black pepper
• 4 oz fresh goat cheese, crumbled

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot. 

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Add the chard and 1/4 teaspoon each salt and pepper and cook, tossing frequently, until tender, 3 to 5 minutes more.

Add the chard mixture, 3 ounces of the goat cheese, 3/4 cup of the reserved cooking water, and 1/2 teaspoon salt to the pasta and toss until the goat cheese melts and coats the pasta (add more cooking water if the pasta seems dry). Serve sprinkled with the remaining ounce of goat cheese.

Harissa Ravioli

Have you guys discovered harissa yet? It's a North African hot chili sauce, and it's definitely having a culinary moment. I made my own batch a couple weeks ago and have really been enjoying it, but you can find it in gourmet shops or even in high-end grocery stores (like Whole Foods). Be warned, the spiciness does vary from brand to brand.

Heidi Swanson's Super Natural Every Day -- the cookbook on which I currently have the biggest crush -- contains a couple different recipes featuring harissa, and this is one of them. It's a winning recipe: it's extremely quick, and it's bursting with flavor. Definitely one that I'll be making whenever harissa finds its way into my kitchen.

Harissa Ravioli

From Super Natural Every Day

• 1 clove garlic, smashed
• 1/4 teaspoon fine sea salt
• 2 tablespoons fresh lemon juice
• 2 tablespoons harissa
• 1/4 cup extra virgin olive oil
• 12 ounces fresh or frozen cheese-stuffed ravioli or tortellini
• 8 ounces broccoli florets or broccolini, trimmed into bite-size pieces
• 1/4 cup pepitas, sliced almonds, or pine nuts, toasted
• 1/4 cup crumbled feta cheese
• 1/4 cup kalamata or black oil-cured olives, pitted and torn into pieces

Bring a large pot of water to boil. In the meantime, make the harissa oil. Sprinkle the smashed garlic clove with the salt and chop into a paste. Transfer it to a small bowl and stir in the lemon juice, harissa, and olive oil. Taste and add more salt, if needed.

When the water boils, salt it generously, add the ravioli, and boil until they float and are cooked through, usually just 1 or 2 minutes (but check cooking instructions on the package). About 30 seconds before the ravioli have finished cooking, add the broccoli to the pot, boil for the remaining time, then drain.

Put the ravioli and broccoli in a large mixing bowl. Toss with a couple spoonfuls of the harissa oil and most of the pepitas. Taste and add more salt, if needed. Turn out onto a serving platter and top with more harissa oil, the remaining pepitas, the feta, and olives.

Variations: Substitute cauliflower or pan-fried Brussels sprouts for the broccoli.

Mexican Pasta Salad

Wow, it's been forever. This is what happens in DC during August -- everyone goes on vacation, even food bloggers. The beau and I enjoyed a delightful week hiking in the Pacific northwest earlier this month, and I've just stayed in that vacation mentality with regards to posting new recipes and photos.

But I'm going to whip myself back into shape, starting with this delightful Mexican pasta salad. I feel like I've been making a lot of pasta salads this summer, but what's not to like about them? When you balance out a moderate amount of pasta (i.e.: carbs) with lots of fresh veggies and a light but flavorful dressing, you end up with a surprisingly healthy meal. Perfect for end-of-summer produce, too!

Mexican Pasta Salad
From Moosewood Restaurant Low-Fat Favorites

• 8 oz short pasta (such as rotini, elbows, penne, or a mix)


• 1 cup fresh or frozen corn kernels


• 3 scallions, sliced


• Bell pepper (any color), chopped


• 14-oz can black beans, rinsed and drained


• Medium tomato, chopped


• 1/4 cup olives (Spanish, or whichever variety you prefer), chopped


• 1/4 cup cilantro (more or less, to taste)


• 2 teaspoons olive oil


• 3 tablespoons fresh lime juice


• 2 teaspoons cumin


• Salt and pepper


• Cheddar cheese, grated (optional--vegans can omit)

Cook pasta according to package instructions. Add the corn kernels to the pot during the last 2 minutes of cooking time. Drain, rinse with cold water, and set aside.

Meanwhile, in a large bowl, combine scallions, bell pepper, black beans, tomato, olives, cilantro, olive oil, lime juice, cumin, and pepper. Add the pasta and corn, and salt to taste. Serve with grated cheddar (if using) and extra cilantro.

Pappardelle with Marinated Heirloom Tomatoes

The second I got the most recent issue of Martha Stewart Living (don't judge, I got the subscription as a gift from my aunt), I knew I was going to make the recipe on the cover. Despite the fact that it calls for half a cup of olive oil. It just looked that delicious. And it was! This recipe isn't elaborate and doesn't have a lot of ingredients. It really just lets the flavor of the tomatoes shine through, so make sure you spring for the most gorgeous heirlooms you can find at the farmers market.

Pappardelle with Marinated Heirloom Tomatoes

From Martha Stewart Living

• 5 garlic cloves, thinly sliced
• 1/2 cup extra-virgin olive oil (you can cut this back to 1/4 if you like (but it won't be as good...))
• 2 pounds heirloom tomatoes, sliced into 1/2-inch wedges
• 3/4 cup torn fresh basil, divided
• 3 tablespoons capers, rinsed
• 2 teaspoons finely grated lemon zest, plus more for sprinkling
• 1/4 teaspoon crushed red pepper flakes
• Coarse salt and freshly ground pepper
• 1 pound pappardelle or other flat pasta, such as croxetti or maltagliati, cooked until al dente

Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes. Strain; reserve oil and garlic. Let cool. Combine tomatoes, 1/4 cup basil, the capers, lemon zest, red pepper flakes, and 1/2 teaspoon salt in a large bowl. Pour garlic oil and chips over tomato mixture. Marinate, covered, tossing occasionally, for 30 minutes. Add warm pasta to bowl, and toss gently. Top with remaining 1/2 cup basil. Season with pepper. Sprinkle with lemon zest.

Tortellini Salad

I read a fair number of other food blogs in my spare time, you know, for inspiration and recipes and good things like that. One of my favorites is 101 Cookbooks. The author, Heidi Swanson, posts healthy veg recipes accompanied by the most gorgeous photos ever - I'm just constantly drooling over it. Well, it turns out that she recently published a cookbook, so obviously I ordered a copy as soon as I could. And I am in love.

It's called Super Natural Every Day, and every recipe in it is the kind of recipe I would make up if I were any good at making up recipes. It's all fresh and seasonal and contains unexpected but amazing combinations of ingredients. I made my first recipe from it last night and have pretty much the rest of them bookmarked to make in the very near future. For now, here's Heidi's gorgeous tortellini salad.

Tortellini Salad

From Super Natural Every Day

• Fine sea salt
• 1 pound fresh tortellini or about 12 ounces frozen/refrigerated tortellini
• 8 to 10 asparagus spears, trimmed and cut into 1-inch segments
• 1/2 head broccoli or equivalent broccolini, cut into small trees
• 1 small clove garlic
• 2 tablespoons fresh lemon juice
• 1/4 cup extra-virgin olive oil
• Small handful of fresh cilantro or mint, chopped
• Small handful of sprouts
• 1/3 cup/1 ounce pine nuts or almonds, toasted
• 1 medium ripe avocado, sliced into small pieces

Bring a large pot of water to a boil. Salt generously, add the tortellini, and cook according to the package instructions. About 30 seconds before the pasta is finished cooking, stir the asparagus and broccoli into the pot. Cook for the final 30 seconds, drain, and run under cold water just long enough to stop the cooking.

In the meantime, to make the dressing, use the flat side of your knife to mash the garlic along with a big pinch of salt into a paste. Whisk together the garlic paste, lemon juice, olive oil, and more salt, if needed. Set aside.

When you're ready to serve the salad, toss the pasta, asparagus, broccoli, and cilantro with about half of the dressing. Add more dressing to taste, if needed, and toss well. Add the sprouts, nuts, and avocado. Very gently toss a couple of times to distribute those ingredients throughout the salad and enjoy. Keep the dressing on hand to refresh leftovers; the pasta tends to absorb it overnight.

Baked Ziti and Summer Veggies

I know I always say fall is my favorite time of year, but farmer's market season has to be a close second. There's nothing like heading down to the market on a summer Sunday morning, smelling all the fresh produce warming in the sun, and picking out some beautiful specimens to use in dinner that very evening. The fact that the veggies were grown organically not far from your home on a small family-run farm doesn't hurt, either.

This dish is a great way to showcase some of your farmer's market haul. If squash isn't really your thing, feel free to sub out things you like more -- eggplant in particular would be great. A light green salad with a lemony dressing is the perfect accompaniment.

Baked Ziti and Summer Veggies
From Cooking Light

• 4 oz uncooked ziti
• 1 tablespoon olive oil
• 2 cups chopped yellow squash
• 1 cup chopped zucchini
• 1 chopped onion
• 2-3 chopped tomatoes
• 2 garlic cloves, minced
• 1 cup shredded part-skim mozzarella cheese, divided
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• Salt and pepper
• 1/4 cup part-skim ricotta cheese
• 1 large egg, lightly beaten
• Cooking spray

Cook pasta according to package directions. Drain. Preheat oven to 400 F.

Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; saute 5 minutes. Add tomato and garlic, saute 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, and a big pinch of salt and pepper.

Combine ricotta, another big pinch of salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with remaining mozzarella. Bake for 15 minutes or until bubbly and browned.

Variations: Use eggplant instead of yellow squash. Kick up the heat in the dish by adding crushed red pepper.

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.

Orzo Salad with Spicy Buttermilk Dressing

Pasta salad is one of those things that you can make in a million different ways. I may be exaggerating, but it's entirely possible that there are literally a million different pasta salad recipes floating around. I remember when I was in high school I used to make a pasta salad with walnuts and lime juice and maybe feta? It was super popular at parties (no, seriously). Well, this pasta salad is totally different but so very good. It's distinctly southwestern, with corn, black beans, and avocado, and it's got this great spicy buttermilk dressing that covers every bite with flavor. It's a great recipe to add to your pasta salad repertoire.

Orzo Salad with Spicy Buttermilk Dressing
From Cooking Light

• 1 cup uncooked orzo
• 1 cup frozen whole-kernel corn, thawed and drained
• 1 pint cherry or grape tomatoes, quartered
• 3 scallions, sliced
• 15-ounce can black beans, rinsed and drained
• 1/4 cup low-fat buttermilk
• 3 tablespoons chopped fresh cilantro, divided
• 3 tablespoons fresh lime juice
• 2 tablespoons light sour cream
• 2 tablespoons mayonnaise
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 garlic cloves, pressed
• 1 peeled avocado, cut into wedges

Cook orzo according to package directions. Drain. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.


Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture and toss. Top with avocado; garnish with remaining cilantro.

Mediterranean Penne Salad

Passover's over, so we're back to carbs! Hoorah! Last night I threw together this great pasta salad from the most recent Cooking Light. It's got lots of yummy Mediterranean flavors, like olives and goat cheese, plus roasted vegetables which add a ton of flavor. The dressing is also super delicious -- tangy and the tiniest bit sweet. This is a great warm-weather meal and would make a delightful addition to any picnic, potluck, or other summertime party.

Mediterranean Roasted Asparagus and Tomato Penne Salad with Goat Cheese
From Cooking Light

• 2 cups uncooked penne
• One bunch asparagus spears, trimmed and cut into bite-size pieces
• One pint cherry tomatoes
• 4 tablespoons extra-virgin olive oil, divided
• Salt and pepper
• 1 tablespoon minced shallots
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon dried herbes de Provence
• 1 1/2 teaspoons honey
• 1/2 cup pitted kalamata olives, halved
• 2 cups baby arugula
• 2 ounces crumbled goat cheese

Preheat oven to 400 F. Meanwhile, cook pasta according to package directions; drain and set aside. Place asparagus and tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil; sprinkle with salt and pepper. Toss gently to coat and arrange in a single layer. Bake for 6-10 minutes or until asparagus is tender and tomatoes have begun to burst. Remove from the oven and let cool for 10 minutes.

Combine shallots, lemon juice, Dijon mustard, herbes de Provence, and honey in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons olive oil, stirring constantly with the whisk. Stir in a big pinch of salt and pepper.

Place pasta, asparagus, tomato, olives, and arugula in a large bowl. Toss. Drizzle dressing over pasta mixture and toss again. Sprinkle with goat cheese. Serve immediately, or cover and chill for 2 hours for a cold pasta salad.

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.

Whole-Grain Spaghetti With Garlicky Kale and Tomatoes

I didn't discover the magazine Real Simple until a few months ago, but I totally love it. It's just gorgeously produced, and it has all these unusual (though admittedly sometimes a little silly) tips for getting your life organized. I always learn a few funny little things when I read it. Like, for example, if you want to find out the perfect way to sign-off on an e-mail, how to clean a fireplace, whether to eat before or after exercising, how to end a conversation with an overly chatty stranger, where to find the perfect sequined cocktail dress, what to look for in a floor lamp, or how to soothe your aching feet in four simple steps, you should definitely pick up the next issue.

This is the first recipe I've tried from the magazine, which always has a food section near the end. I think it was in an article on "heart-healthy meals." I can't remember which parts of it were supposed to be particularly heart-healthy; though I know garlic, kale, and tomatoes have all been shown to prevent heart disease for various reasons. Either way, this pasta was delicious and a certified boyfriend-pleaser.

Whole-Grain Spaghetti With Garlicky Kale and Tomatoes
From Real Simple

• 6 ounces whole-grain spaghetti
• 2 tablespoons olive oil
• 1 medium red onion, thinly sliced
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)
• 2 pints grape tomatoes, halved
• 1/3 cup chopped almonds, toasted for a few minutes in a skillet (careful not to burn them!)
• 1/4 cup grated pecorino (1 ounce), plus more for serving (feel free to sub grated parmesan)

Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water, drain the pasta, and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.

Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine.  Season with additional salt and pepper if needed. Serve with additional pecorino.

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.

Roasted Autumn Vegetable and Noodle Toss

Dinner tonight was the kind of meal where I mess up tons of stuff, yet everything ends up turning out great anyway. But seriously, I screwed up repeatedly. I realized too late that I had no foil for wrapping the garlic; I threw it in the oven anyway, and it made little difference (well, maybe it got a little charred, but so what?). Then the garlic wouldn't mash into the fine paste I wanted, but the fact that there were big chunks of roasted garlic in the sauce was kind of awesome. And I forgot to reserve the pasta cooking water until it was almost too late.

But ultimately, this ended up being one of those really great dinners that's filling, has an intriguing blend of spices, and is actually really healthy on top of it all. I guess you could call that fool-proof.

I promise there are lots of veggies in here - they just all fell to the bottom!

Roasted Autumn Vegetable and Noodle Toss

• 1 medium onion, coarsely chopped
• 3 medium carrots, sliced 1/2-inch thick
• 1 butternut squash, peeled and cubed
• Extra-virgin olive oil
• One small head of garlic, top sliced off, wrapped in foil
• 12 oz uncooked egg noodles
• 1/2 cup sour cream (reduced-fat if you prefer)
• 1 cup vegetable broth
• 1/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• Cayenne pepper to taste
• Salt and pepper to taste

Preheat oven to 450 F.  Spray a large baking sheet with cooking spray and place onions, carrots, and squash on it. Drizzle vegetables lightly with olive oil and sprinkle with a big pinch of salt. Roast the vegetables along with the foil-wrapped garlic for 30 minutes.

Meanwhile, prepare noodles according to package directions, reserving 1/2 cup of the cooking water. In a large saucepan, stir together sour cream, broth, cinnamon, ginger, cayenne and reserved cooking water. When vegetables are done, remove garlic from the foil and squeeze the flesh out of the skin into a small bowl. Mash garlic and whisk into sauce. Stir in roasted vegetables. Bring to a simmer and cook for 5 minutes. Add noodles and toss with sauce. Season to taste and serve.

Mac & Cheese & Greens

Last night's dinner felt pretty blog-worthy. Tonight's, not so much. But I'll share it anyway in the interest of keeping the momentum going.

I cobbled this recipe together out of several different ones I've seen around the webs lately. It's a simple premise: mac and cheese that's actually kind of healthy. Less cheese; more veggies (greens and butternut squash); whole wheat pasta. You can throw the whole thing together in the time it takes to boil the pasta water and cook the macaroni, which is great on a weeknight.

This is a good way to put to use any leafy greens you've got in the fridge that look a little past their prime. Even if they're all wilted, it doesn't matter, because you're just going to saute them up and make a sauce out of them anyway. The only important thing is to wash them really well -- and not just under running water, I'm talking about swirling them around in a big bowl of cold water for at least 2-3 minutes. You'll notice a ton of dirt left in the bowl when you take the greens out.

If you want, you can puree the sauce in a blender or food processor before stirring the pasta in, but I left mine as-is because let's face it, I'm kind of lazy.

Mac & Cheese & Greens

• 2 cups dry whole-wheat macaroni elbows
• 2 teaspoons olive oil
• 1 pound greens, cleaned and chopped (such as spinach, kale, collards, turnip greens, or my personal preference, chard)
• 2-3 cloves garlic, minced
• Salt, pepper, red pepper flakes
• About 1 cup of pureed butternut squash (about 2/3 of a can)
• Nutmeg
• 1/4 cup vegetable broth or water
• 1/2 cup shredded cheese (I used low-fat cheddar)

Prepare the pasta according to package directions. In the meantime, heat the oil in a large saucepan over medium-high heat. Add the greens, garlic, and salt, pepper, and red pepper flakes to taste. Saute for about 4-5 minutes, or until greens are tender. Add squash, broth or water, and nutmeg to taste; heat through. Stir in cheese. At this point your pasta should be done, so add it to the pan and mix well. Add more broth or water if sauce is too thick. Serves 3-4.