Knock Off Recipe: Pastini's Fusilli Alla Roma

Copycat Fusilli Alla Roma Recipe from Pastini's

It never fails that when roaming aimlessly through the Mill District trying to decide where to eat, that despite my desire to say no to cream and carbs, I always end up at Pastini's ordering the dreaded fat and carb-filled favorite: Fusilli alla Roma!

I can't help it!  I just love that darn dish! So creamy, garlicky, and satisfying, I just can't say no. But I've always wished for a way to infuse it with slightly less calories.

Now, if you ever frequent Pastini's, know this: any of their dishes can be substituted for wheat pasta, broccolini, or spinach instead of their white pasta.  And it's still delicious without! But I may have found a way to satisfy my Fusilli alla Roma cravings with even fewer calories...because...I have created a knock-off Fusilli alla Roma!

I have to say I even surprised myself in figuring out this recipe, and, by substituting some of the fat with Fat Free Half and Half and Skim Milk, and pairing it with Spaghetti Squash, Zucchini, Spinach, or Broccolini, I believe I have cut out a great deal of fat and carbs. Hey now! I'm not saying it's good for you...just better for you. Oh, and it's delicious so it's worth it! Tastes nearly exactly the same as the real deal!

Knock-Off Pastini's Fusilli alla Roma Recipe

Effort Meter (1 to 5): 2.5 

Delicious Meter (1 to 5): 5

Serving Suggestion: Serve with a thick shaped pasta (like Fusilli) or for a more healthy option, blanket the sauce over whole wheat pasta, broccolini, spinach, or shredded squash.

Weight Watcher POINTS - Seriously...this isn't a WW dish. But if you cut out the pasta, and put the sauce over veggies, you could probably get it somewhere in the 7-point range.

Ingredients:

1 - 2 TBSP Roasted garlic
1 - 2 TBSP Minced, fresh garlic
1/4 Stick of real butter
3 TBSP Olive Oil
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1 - 2 TBSP Flour
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1/2 C Fat-free half and half
1 C Reduced Fat or Skim Milk
1/4 C Fresh basil, chopped
8-10 Pieces of frozen, pre-cooked boneless skinless grilled chicken breasts
1/2 Lb Roma tomatoes, halved
Parmesan, Salt and Pepper (to taste)

Instructions:

In a large saute pan over high heat, saute garlic, butter and olive oil until slightly brown. Slowly add 1-2 TBSP of all purpose flour, stirring vigorously to avoid clumping, until sauce is a well-mixed, paste-like consistency (you may have to reduce the heat to accomplish this). 

Reduce heat to Medium, and slowly stir in half and half and milk until it becomes a well-mixed, creamy sauce. Add basil, chicken, roma tomatoes, and salt and pepper.  Simmer for 10 minutes, stirring constantly, until tomatoes begin to break up and sauce is tinged with a slightly pink color.

Serve immediately over a bed of pasta, broccolini, squash, or spinach and top with Parmesan.

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• Hosting a Halloween Pasta Party
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Halloween Pasta Night with Pumpkin Sage Sauce

Well, it's that time of year again...Pasta Party Time!  Every year, I host a quick and easy dinner before trick-or-treating by hosting a pasta bar.  What's great about the pasta bar on Halloween is:

1. You can make all the sauces ahead of time and just re-heat and boil your noodles in a flash on Halloween night.
2. You aren't a slave to your kitchen while being distracted by door-ringing trick-or-treaters.
3. Everyone loves pasta.
4. Your guests can use a selection of noodles, sauces, meatballs and toppings to create their own personalized dish.

This year I'm opting for the following pasta bar options:

Noodles:
Wheat-enriched thin spaghetti
Harvest-colored pumpkin shaped noodles
Mushroom-stuffed tortillis

Toppings:
Fresh basil
Parmesan
Romano
Black olives

Meatballs:
Elk meatballs
Turkey meatballs

Sauces:
Traditional marinara sauce 
Alfredo
Sage Pumpkin Sauce

Now, for those of you who are just reading this blog, let me tell you...THE SAGE PUMPKIN SAUCE IS TO DIE FOR!  It's so easy to make (20-30 mins) and is a great Autumn twist on the classic.  So...here's the recipe.  Promise to try it!

Pumpkin Sage Sauce

 Pumpkin Sage Sausage Sauce

Ingredients

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound sage-flavored sausage (Johnsonville)
4 TBSP fresh garlic
1 medium red onion, finely chopped
1 bay leaf
4 to 6 sprigs sage leaves, diced
1 cup white wine
1 cup chicken broth
1 cup canned pumpkin
1/2 cup cream or milk
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Coarse salt and black pepper
1 pound pasta
Fresh Romano/Parmigiano blend

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Remove sausage from pan (drain if desired). Add to pan the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

PS - The side of meatballs were a real hit!  I highly recommend making your meatballs from turkey, as they absorb the taste of the sauce better than red meat.  Plus, they are so much healthier and the leftovers freeze well.

Even Better Now - OMG Delicious Havest Pasta

 Last Fall, I shared with you my recipe for Butternut Squash-Stuffed Pasta Shells.  They are OMG delicious...but wait!  I've found a way to make them ever better.  Yes, it's true, it can be done!

So how did I come up with genius?  Well, honestly, the original recipe was a loose interpretation of a pumpkin stuffed shell I saw.  I couldn't find pumpkin, so I used squash instead.  But this time, I used the pumpkin and it was just as amazing and a lot easier.

Also, I decided last time that the shells were a little dry.  I've found that Romano and Parmesan can be a little dry and tasteless, so lately I've been substituting half of the Romano in all my recipes with Whipped Cream Cheese.  OMG!  I was so spot on with this one.  Finally, I decided Vodka sauce would be better with pumpkin than a standard marinara.  Turns out this was true also.

One more note about this recipe.  It is both vegetarian and lower in fat because the pumpkin adds body and taste without fat!  You can also make this ahead of time, and cook the following day.

 

So, here you go...an updated version to favorite Fall recipe.

Pumpkin-Stuffed Pasta Shells

Ingredients:

24 Jumbo Pasta Shells
1C of Fat Free Ricotta

3/4C of Whipped Cream Cheese
1/2 a Butternut Squash, cooked and mashed (I just cooked it in the microwave), OR 3/4 Can of Pumpkin Puree
1/2C Grated Romano/Parmesan Blend
1 Egg White
2 Cloves of Garlic (I used minced garlic in the jar, 2TBSP)
1C Fresh Basil, chopped
1TBSP Chopped Fresh Sage, minced, plus a 5 leaves
1/4C of Walnuts or Almonds (Hazelnuts would be delicious too!)
1TSP Salt
1TSP Pepper

Dash of Nutmeg
1 Jar of Spaghetti Sauce (I used Vodka Sauce, but Marinara works, too)

Instructions: 

1. Cook pasta shells according to instructions.  Rinse with cool water and drain. 

2. Coat the bottom of a baking pan with spaghetti sauce.  Set aside.

3. In a bowl, mix Ricotta, cream cheese, Romano/Parmesan, egg white, garlic, basil, and chopped sage together.  Add squash and walnuts, salt and pepper.

 

4. Spoon a portion of the stuffing into each of the cooked pasta shells, and layer in the pan atop the spaghetti sauce.  Drizzle or spray a light amount of olive oil over the shells. Drizzle a bit of the spaghetti sauce atop the shells also.

5. At this point, you could refrigerate the dish until ready to cook or cook immediately.
 

6. Cook covered in aluminum foil for 30 minutes at 350 degrees.  

 

7. While the pasta is cooking, spritz a small amount of butter or olive oil and garlic salt in a pan and brown.  Add the leaves of fresh sage and crisp.  Lightly salt.
 

8. After 30 minutes of cooking the pasta, uncover and cook an additional five minutes. Top with the sage leaves and fresh Parmasan and enjoy!

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Good for You, and Good for America Corn Chowder

I remember when I was younger there was this little stand down by the river that sold the sweetest, most tasty white corn on the cob every summer.  Since then, I can't help but think corn is synonymous with summer.  That's why I was so happy to see so many corn-inspired recipes on Pinterest and in Martha Stewart Food Magazine last month, which inspired the following recipe. 

Before we get to my recipe for Corn Chowder, however, how about a little corn trivia.  Did you know...

1. Corn is America's No. 1 field crop.
2. The average corn cob has 800 kernals and 16 rows.
3. The average corn farmer grows enough to feed 129 people.
4. Fifty percent of corn in the US is grown in four states: Iowa, Illinois, Nebraska and Minnesota.
5. Exports of corn are critical to our nation's agricultural well-being.

Ok, so now that everyone can like corn a little more, I pass along to you this Corn Chowder recipe, which is not only cheap to make, and super-delicious, but also very filling for only about 5 Weight Watcher points (for about 1-1/2 cups).  Each serving has 274 calories, 8g of fat, and 6g of fiber.

Corn Soup with Orzo

Effort Meter (1 to 5): 3

Delicious Meter (1 to 5): 4 
Serving Suggestion: Serve with fresh baked bread garnished with olive oil and salt
Weight Watcher Points - About 5 Points for 1-1/2 Cups

Ingredients:

2TBSP of Lowfat Butter (like "I Can't Believe It's Not Butter)
1TBSP Olive Oil
1 Zucchini, diced
1-1/2 Cups Cooked Orzo Pasta
1 Bunch of Scallions, sliced julienne (separate whites and greens)
Salt and Pepper (to taste)
4 Corns on the Cob (raw), kernels removed, cobs reserved

Instructions:

In a saucepan, melt 1TBSP butter and 1TBSP Olive Oil over medium heat.  Add zucchini and sautee' until crisp. Stir in orzo.  Toss in bowl with scallion greens, salt and pepper.  Set aside.

Melt 1TBSP of butter in saucepan over medium heat.  Add scallion whites and brown.  Add corn kernels and cook until tender.  Add three cups of water and corn cobs and bring to a boil.  Reduce temperature to a simmer until chowder thickens (about 8 - 10 minutes).  Remove cobs and season with salt and pepper. 

Place chowder into a blender and blend until smooth.  Serve with zucchini/orzo topping and fresh Parmesan (optional).

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When It's Good to Be Cheap and Easy

I like cheap and easy.  I mean, just because it's cheap and easy doesn't mean it can't be elegant and delicious.

Take, for example, this Saturday night meal we made.  I only had a few things left in the fridge to work with, but luckily, I believe in the goods, so even when I'm lacking, I've still got some delicious things to work with.

Some people believe "staples" to be bread, milk, cereal, margarine.  No, no, not I.  Here's a few things my fridge is never without:

• Fresh basil
• Olive oil
• Butter
• Green Onions
• Lemon
• Garlic
• Wine
• Parmesan

And from these "staples" (and not much else), I can create a last-minute, budget-friendly dinner like this:

First, the wine.  I think this is a great wine, and it's only $2.99/bottle, so I picked up a few cases.  Good thing I did, because they don't make it anymore. :(

We ran out of bread (happens a lot because we are huge fans of carbs), but I had some whole wheat pita in the cupboard, so I broiled it in the oven and then topped it with a saute.

My Flatbread Bruchetta consisted of garlic, olive oil, peppers, onions, tomatoes, and Parmesan.

I found some frozen shrimp in the freezer.  A little shrimp, lemon, Parmesan, homemade croutons, lettuce, garlic, and olive oil, and you've got a Shrimp Cesar!  Find my secret to a good salad here.

Also in my freezer? Frozen butternut squash raviolis from Costco.  Add a little lemon, basil, olive oil, tomato, salt, and Parmesan.  Three raviolis fill you up for around 6 Weight Watcher points.

I figured out this entire meal cost less than $20 (including the wine) and served four. That's cheap and easy done good!

Hosting Idea: Havest Pasta Bar

Short on time? Host with a Pasta Bar!

I always try to be a good host, even when I'm at odds with time and energy.  So when I find easy ways to cater great events--so I spend less time in the kitchen and more time with my guests--I want to share those ideas with others.

I realize that not all of us are cut out for hosting.  There are even days when I doubt my own abilities, especially if my son had a sleepless night or my husband worked too many hours that week.  We've all been at those awkward parties where there wasn't enough food, or the hostess never made it into the shower, or worse of all: you show up at an event where you know only the hosts and no one introduces you to the unwelcoming circle of friends.  I vow to avoid all of the above to the best of my abilities.

So, a good place to start for a new host is an easy menu so you can focus on the other stuff.  This Halloween, I found a great way to host: with pasta!

I once heard from an Italian, "the longer the noodle, the better."  I believe she was talking about pasta.  In that case, these 8' noodles from World Market are perfect for a pasta party.

 

It was so easy, the night before, I made three sauces plus a side of turkey meatballs: Tomato/Basil, Pumpkin Sage Sausage, and Sweet Olive Tomato.  This gave me something fresh and homemade to serve, but without the chaos of the kitchen the next day.

The key to a good pasta party is lots of options.  I had three types of noodles, three sauces, a side of meatballs and lots of toppings so each person could create and discuss their pasta masterpiece.

On Halloween, I unwrapped my pre-made sauces, reheated them on the stove, threw the meatballs in the oven, and then boiled an assortment of pastas.  I had three kinds of fancy, colorful (yet inexpensive) pastas that I purchased from World Market.  I had a long, harvest-colored spaghetti noodles, leaf-shaped macaronis, and a whole wheat pasta for the health-conscience.  Then I took little dishes and put a selection of toppings in each one: fresh basil, shredded Parmesan, fresh tomatoes, ground pepper, and garlic.  Add a bowl full of meatballs, and there were hundreds of pasta/sauce/topping combinations that could be created from this simple little pasta bar!

These pumpkin and leaf-shaped pastas from World Market gave my party the harvest flair I was looking for.

Among all the creations, the Pumpkin Sage Sausage sauce with the harvest-shaped noodles was the most popular combination.  The recipe is below.

Pumpkin Sage Sauce

 Pumpkin Sage Sausage Sauce

Ingredients

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound sage-flavored sausage (Johnsonville)
4 TBSP fresh garlic
1 medium red onion, finely chopped
1 bay leaf
4 to 6 sprigs sage leaves, cut into chiffonade
1 cup white wine
1 cup chicken broth
1 cup canned pumpkin
1/2 cup cream or milk
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Coarse salt and black pepper
1 pound pasta
Fresh Romano/Parmigiano blend (Trader Joes)

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Remove sausage from pan (drain if desired). Add to pan the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

PS - The side of meatballs were a real hit!  I highly recommend making your meatballs from turkey, as they absorb the taste of the sauce better than red meat.  Plus, they are so much healthier and the leftovers freeze well.

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OMG Delicious (and low in points) Harvest Stuffed Shells

I love the Fall.  The leaves, the chilly nights, and the food!  I was very inspired by all the Autumn recipes in the various magazines this months.  One, in particular, was a pumpkin pasta recipe I was dying to try.

So I headed down to Fred Meyer to buy some canned pumpkin, but couldn't find it anywhere.  I asked the clerk and she said they don't carry it because it's "seasonal."  Okay, forgive me, but isn't Fall the "season" for said sqwash?  So, then I headed to Trader Joes...same story. 

So here I am wondering why I can buy a Halloween costume in August, but I can't find canned pumpkin in mid-September at the very same store.  Completely out of character, however, I turned this minus into a plus.  I remembered this awesome ravioli I had with Butternut Squash and toasted Sage from Pastini's one time and decided to modify the Pumpkin Pasta recipe to create a new Butternut Squash recipe.  And I have to say, it was probably the most delicious pasta I've made this season!

The topper?  Because squash is both low calorie and juicy, this pasta has about a third of the fat and calories of normal stuffed shells.  Three stuffed shells are about 6 Weight Watcher Points (8 Points Plus)!

So, here it is:  OMG Delicious Butternut Squash Stuffed Shells

Ingredients:

24 Jumbo Pasta Shells (I couldn't find high fiber ones, but if anyone knows where I can find them, let me know)
1 to 1-1/2C of Fat Free Ricotta
1/2 a Butternut Squash, cooked and mashed (I just cooked it in the microwave)
1/2C Grated Romano/Parmesan Blend
1 Egg White
2 Cloves of Garlic (I used minced garlic in the jar, 2TBSP)
1C Fresh Basil, chopped
1TBSP Fresh Sage, minced, plus a 5 leaves
1/4C of Walnuts (Hazelnuts would be delicious too!)
1TSP Salt
1TSP Pepper
1 Jar of Spaghetti Sauce

Directions:

1. Cook pasta shells according to instructions.  Rinse with cool water and drain. 
2. Coat the bottom of a baking pan with spaghetti sauce.  Set aside.
3. In a bowl, mix ricotta, romano/parmesan, egg white, garlic, basil, and chopped sage together.  Add squash and walnuts, salt and pepper.
4. Spoon a portion of the stuffing into each of the cooked pasta shells, and layer in the pan atop the spaghetti sauce.  Drizzle or spray a light amount of olive oil over the shells.
5. At this point, you could refrigerate the dish until ready to cook or cook immediately.
6. Cook covered for 30 minutes at 350 degrees.  
7. While the pasta is cooking, spritz a small amount of butter or olive oil and garlic salt in a pan and brown.  Add the leaves of fresh sage and crisp.  Lightly salt.
8. After 30 minutes of cooking the pasta, the original recipe calls for 15 more minutes uncovered, but I think that would dry it out, so I didn't and it was wonderful!  Top with the sage leaves and enjoy!

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