Posts Tagged ‘pasta sauce’

by Sarah Steimer

Creamy sweet potato sauce over pasta

This sauce looks like the brightest, fakest cheese sauce you could possibly find. Except it’s completely real and totally delicious — not to mention healthy. I was going to say this would be a great way to trick kids into eating healthy, but who care about that. Trick AND treat yo-self.


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by Sarah Steimer

I love gnocchi, but it can be pretty heavy in its traditional potato-flour form. This ricotta version is a lighter alternative for summer.

  • 2 1/2 cups ricotta
  • 2 cup all-purpose flour
  • 1 egg
  • Pasta sauce
  • Parmesan

In a bowl, combine the ricotta, egg and 1 cup of the flour. Mix with a wooden spoon until everything begins to stick. Begin kneading the dough with your hands and add the rest of the flour little by little, only until there is enough so the dough is smooth and elastic but not overly sticky.

Some gnocchi recipes call for you to roll each piece with the tongs of a fork to give it ridges. That’s a big, fat waste of time, if you ask me. Gnocchi does not need to be difficult! Especially not this recipe (three ingredients? Yes, please).

Roll the dough into a ball and cover with plastic wrap. Refrigerate for 30 minutes.

Separate the dough into eight pieces. Roll out each piece into a long, even rope. Using a sharp knife, cut the dough into 1/2-inch segments and set aside. Repeat until all the dough is rolled and cut.

Bring a large pot of salted water to a boil. Cook the gnocchi all at once. Stir often and cook for about 3-5 minutes, or until the pieces float to the top. Remove with a slotted spoon.

Serve with the pasta sauce of your choice and Parmesan cheese.

Makes 3-4 servings.

Recipe adapted from : Katherine Martinelli

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by Sarah Steimer

I’m starting to realize the genius of deconstructing meals. It’s just a faster, easier way to get all the same flavors in place, really.

  • 1 medium zucchini, sliced into 1/4-inch coins
  • 2 tomatoes, sliced into 1/4-inch coins
  • olive oil
  • salt and pepper
  • 2/3 cup seasoned breadcrumbs (I used plain panko crumbs and added some seasoning)
  • 1/3 cup shredded Parmesan cheese
  • 1 ball fresh mozzarella, sliced
  • 2/3 cup pasta sauce

Toss the zucchini and tomato slices in olive oil, salt and pepper. Cook on a grill over medium heat, flipping when grill marks appear. The

This is a prettier version of zucchini Parmesan – and probably healthier because the zucchinis were grilled instead of fried.

tomato slices may not want to stay together and will get a little sloppy, you can go ahead and take those off the grill if this happens. The important part was getting enhancing the flavor.

While the vegetables are cooking, heat olive oil in a small sauté pan. Add the breadcrumbs, stirring often until the crumbs have browned. Remove from heat and mix in the Parmesan. Set aside.

Arrange the zucchini, tomato and mozzarella slices on three plates. Distribute half of the breadcrumbs over the three plates, then top with the pasta sauce. Finish with the rest of the bread crumbs. To garnish, add a basil leaf (totally optional, of course).

Makes three servings.

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