Pasta At Your Service

Pasta is a very quick and easy meal to make. Often it is the best option when you have not defrosted anything or really don’t feel like making a three-part meal of meat, starch and vegetables. Pasta is a way to just throw it all together.

Everyone’s favorite is pasta with tomato sauce. Meatballs added to this makes it a delicious and hearty dinner. Here’s a quick overview of how to put this dish together:

Take a pound of chopped meat (beef is usually preferred but can use turkey as well) and mix with one egg, bread crumbs, Italian seasoning, garlic salt, onion powder and some grated cheese (your preference of Parmesan or Romano). Mix all together and begin making meatballs, pressing firmly all around so they do not fall apart. Line them on a baking pan and put in oven at 375 for 30 minutes. If you prefer them fried, you can fry them in a skillet with olive oil and some additional garlic. Be sure to flip over often so that they will cook evenly.

While this is cooking, put on your tomato sauce. My preference is Tuttorosso but you can use any kind of Crushed Tomatoes you want. If you are making a pound of pasta, I would use three large cans of tomato. First, put some olive oil and chopped garlic on bottom of pot and simmer for a few minutes. Add tomatoes, basil, garlic powder, crushed red pepper and a little bit of red wine for taste. I usually add one packet of sugar to take out the acidity. That’s a personal preference.

When meatballs are done, cook in sauce for about 15 minutes. Please note if I am making a Sunday sauce with other meat included, I will cook for much longer. While the sauce is finishing up with the meatballs put the boiling water on and cook pasta. Add sauce and meatballs to your pasta, and you have a hearty, satisfying Italian meal.

Another way to make your favorite pasta is with garlic and oil. When using garlic and oil you have a world of options of what to add to your meal. I usually add clams if I am making linguine or spaghetti. If you are making fusilli or penne, it is best served with some veggies and grated cheese. You can prepare the veggies ahead of time and then add them to your garlic and oil sauce right before putting it together with the pasta. For example, if you are making zucchini, cut into small pieces and cook in garlic and oil or even avocado oil (a personal preference as it makes it taste sweeter). While cooking your veggies you can slice up the room temperature items you want to add such as tomatoes, olives and even cubes of cheese. When the pasta is ready, coat lightly with olive oil before you add the rest of your ingredients. One of my favorites is with zucchini, grape tomatoes and white cheddar cheese. You can also use eggplant, spinach or broccoli. It is all about preference.

Recently, I discovered a cauliflower gnocchi that I cook once in a while. Instead of using regular gnocchi which is heavier and filling (and higher in calories) I opt for the cauliflower version which is delicious. I have purchased this at Trader Joes. However, do not follow the directions on the package. It tells you to boil them which makes them expand and become very watery. Personally, I prefer to sauté them in a skillet with garlic and oil for about 5 minutes, turning constantly. Once the gnocchi are ready, toss in the veggie of your choice (I prefer spinach or broccoli) and add cheese. A yummy “pasta like” meal with low carbs which is less filling.

I can go on and on with many recipes to add to your dinner routine. I hope you will try some of the ones I mentioned.

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