GRAPE TOMATO, OLIVE, AND SPINACH PASTA

This pasta dish is not only delicious but also super easy and quick! Add this to your recipe book to use for your vegetarian guests, your "Meatless Monday" meals, or even add meat to it if you're looking for more non-vegetarian protein.

Grape Tomato, Olive, and Spinach Pasta

Ingredients:

• 8 ounces uncooked penne (about 2 cups)
• 2 tsp olive oil
• 1/4 tsp crushed red pepper
• 1 large garlic clove, thinly sliced
• 2 cups grape tomatoes
• 1/2 cup organic vegetable broth
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 10 black olives, coarsely chopped
• 4 cups baby spinach
• 1/4 cup torn basil leaves
• 1 ounce Parmesan cheese, grated (about 1/4 cup)

Directions:

1. Bring a large pot of water to boil. Add pasta; cook 8 minutes or until al dente. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add red pepper and garlic; saute 30 seconds.
3. Add tomatoes, broth, salt, black pepper, and olives; cook 6 minutes or until tomatoes begin to break down, stirring occasionally. 
4. Add pasta and 1/2 cup reserved cooking liquid to pan; simmer 2 minutes.
5. Stir in spinach and basil; cook 2 minutes or until greens wilt.
6. Serve immediately, topped with Parmesan cheese.

Meat Option: To add meat, like ground Italian sausage, cook the meat separately. Drain it. Then add to step 4 in the directions.

Vegetarian: Make sure your vegetable broth is vegetarian friendly.

Vegan: Make sure your pasta and vegetable broth are vegan friendly. Omit parmesan cheese at the end, or use an alternative.

{Original recipe from Cooking Light Magazine's March 2014 issue. Recipe has been adjusted.}

CREAMY PENNE PASTA

INGREDIENTS:

• 1 (16 oz.) box of organic, whole wheat penne pasta
• 1/4-1/2 cup water
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 (12 oz.) package of organic, nitrate-free, GMO-free Italian Style chicken/turkey sausage (optional), chopped
• 12 oz. plain Greek yogurt
• 4 oz. raw goat cheddar, shredded
• Drizzle of extra-virgin olive oil
• Sea salt and fresh cracked pepper
• Several leaves of kale torn into tiny pieces

DIRECTIONS:

1. Fill a large pot with water for the pasta. Place on the stove, on high, adding a few dashes of sea salt. Cook pasta "al dente" according to time listed on the package. Drain. Do not rinse. (While waiting for water to heat up and pasta to boil, complete steps 2-5.)

2. In medium skillet, on medium-high heat, add 1/4 cup of water, garlic, onion, squash, zucchini, and a pinch of sea salt and pepper. Cook for about 15-minutes, checking on the water level halfway through - add another 1/4 cup of water if pan is getting too dry. Vegetables will become very soft. 

3. Place cooked veggies into a blender or food processor and purée until it resembles a creamy texture (about 1-2 minutes). 

4. Return pan to stove. Add a drizzle of olive oil and place chopped sausage in to sauté for 3-5 minutes. 

5. In a large bowl, mix together the yogurt, shredded cheese, and kale. Pour puréed veggies into yogurt mixture and mix well. Pour in your sautéed sausage and mix well. 

6. Serve over penne pasta.