ARTICHOKE SPINACH LASAGNA

Recipe submitted by Gina Jensen!


(4 servings)

4-1/2 uncooked lasagna noodles

1/2 onion, chopped

2 cloves garlic, chopped

1/2 (14.5 ounce) can vegetable broth

1-1/2 teaspoons chopped fresh rosemary

1/2 (14 ounce) can marinated artichoke hearts, drained and chopped

1/2 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry

1/2 (28 ounce) jar tomato pasta sauce

1-1/2 cups shredded mozzarella cheese, divided

1/2 (4 ounce) package herb and garlic feta, crumbled

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

Spray a large skillet with cooking spray and heat on medium-high. Sauté onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.

Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.

Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

OLD SPAGHETTI FACTORY MIZITHRA

This is definitely a favorite at our place! My (Jill) mother-in-law made me a cook book a number of years ago and this recipe was in there. We love it and make it quite frequently. We normally use angel hair pasta, as the regular spaghetti just seems to be too much. You can find myzithra at Smith's or Harmons, and also the Spaghetti Factory sells it as well, although I'm sure it's more expensive to buy it through the restaurant. Enjoy!

Recipe submitted by Gina Jensen!

1 1/2 cup butter

1 1/2 cup Mizithra cheese

pasta of choice


Cut 2 sticks of butter into 8 pieces and place in a 2-quart sauce pan.
Place the pan of butter on a burner on medium heat.

Bring butter to a slow boil (about 5 minutes)

Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.

Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.

Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.

Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.

The brown butter can be stored in the refrigerator and reheated in a microwave as needed.

Boil the pasta of choice until Al Dente. Drain pasta and divide into four servings.

Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.

Three Vegetable Penne with Tarragon-Basil Pesto

Recipe submitted by Julie Henricksen!
Flex Swap: Add cooked, shredded chicken


1 pound penne rigate (with lines) pasta
Salt
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
1/4 pound, thin green beans, trimmed of stem ends
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup tarragon leaves from 10 to 12 stems
Handful flat-leaf parsley
1 lemon, zested
1 clove garlic
1/2 cup grated Parmigiano-Reggiano, plus more to pass at table
Coarsely ground black pepper
1/3 cup extra-virgin olive oil, eyeball it

Directions

Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes.

While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms.

Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table.

Orzo with Cilantro-Lime Pesto

Recipe submitted by Julie Henricksen!
Serves 1

Flex Swap: Instead of black beans, add a 2-ounce piece of cooked salmon, tuna or other fish.

Ingredients:
1/4 cup (2 ounces) uncooked whole grain orzo (rice-shaped pasta)
1 cup fresh cilantro
1 lime, juiced
1 teaspoon olive oil
1 tablespoon pine nuts
1 clove garlic, minced
1/2 cup canned black beans, rinsed, drained
1/4 cup drained, chopped roasted red peppers (in a jar packed with water)
1/4 cup corn kernels

Directions:
Cook orzo according to package directions. With the chopper attachment of a hand blender, or in a food processor, puree cilantro, lime juice, oil, pine nuts and garlic to make pesto. Toss cooked orzo with pesto and remaining ingredients and serve.