Zucchini Linguine

Lemon Cream Sauce Linguine with Zucchini and Chicken

(from Victoria)

Ingredients:

2 chicken breasts

3/4 lb dried linguine

1-2 tbsp sea salt

2 tbsp extra virgin olive oil

1 tbsp butter

2 large zucchinis, chopped

2 garlic cloves , minced

sea salt

freshly ground pepper

zest of 1/4 lemon

3 tbsp fresh parsley, chopped

1/4 cup Parmesan cheese , grated

1/4 cup Romano cheese, grated

4 tbsp heavy cream (I use half and half instead)

I start out baking the chicken at 350F for 20 mins. After the chicken is cooked, boil pasta according to package directions; drain but don't rinse. At the same time that you are cooking the pasta, begin heating the olive oil and butter in a large sauce pan over medium-low heat. Add the zucchini and garlic and season with pepper and salt, stirring to combine. Cook the zucchini until tender but not mushy. Add the cooked pasta and chicken to the zucchini. Turn the heat down to low and stir in lemon zest, parsley, cheese and cream. Add a bit of water if needed to thin sauce to desired consistency. Serve immediately.

Butternut Squash Risotto

BUTTERNUT SQUASH RISOTTO
(from Dana)

Ingredients
2 cups water, divided

2 (14 1/4-ounce) cans low-salt beef broth

2 teaspoons olive oil

1/2 cup finely chopped yellow onion

3 cups (3/4-inch) cubed peeled butternut squash (about 1 pound)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups Arborio rice or other short-grain rice

1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

3 tablespoons unsalted butter

2 tablespoons finely chopped fresh parsley

Preparation

1. Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
2. Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately.

Guiliano Hazen, Cooking Light
OCTOBER 2003

Homemade Mac and Cheese

EASY CHEESY HOMEMADE MAC AND CHEESE

1 lb. elbow noodles
1/4 cup butter
1/4 cup flour
3 1/4 cups half and half
1 tsp salt
4 1/2 Cups Colby Jack, divided

1/2 tsp tabasco

1/4 tsp white pepper

Cook pasta according to package directions, making sure to salt the water.

In large saucepan, melt butter. Stir in flour making a roux. Gradually stir in half and half whisking until thickened. Stir in salt, tabasco & pepper. Remove from heat. Add 3 cups of cheese, stir until cheese melts. Add drained & rinsed pasta to cheese sauce. Stir until well combined. Stir in 3/4 cup more cheese & stir, cheese should be stringy. Spoon into a baking dish (I use a 9x13 pan). Top with remaining cheese.

Bake at 350 degrees for 10-15 minutes or until cheese on top is melted & bubbly

**Note:  I oftentimes don't have half and half on hand, so I will make it with whole milk, or half whole/half skim and it has always turned out just fine!