Bowtie Pasta with Broccoli, Chickpeas, and Red Bell Pepper

This recipe came about one evening when I had some broccoli and red bell peppers in the fridge that I needed to use up. I was in the mood for pasta, and also decided to add some chickpeas as a protein source. The result was colorful, healthy, and very tasty.

A simple Parmesan-wine sauce makes this dish elegant enough to serve to guests.

RECIPE:

8 ounces dried bowtie/butterfly pasta (farfalle)
2 cups bite-size fresh broccoli florets (approx. 8 ounces)
1/4 cup extra virgin olive oil
1 clove garlic, minced
1 medium red bell pepper, cut into matchstick slices
1 (15-ounce) can chickpeas, drained but not rinsed
Salt and freshly ground black pepper to taste
1/2 cup dry white wine
2 tablespoons grated Parmesan cheese, plus additional for topping as desired

Cook the pasta according to package directions. Drain.

Meanwhile, blanch the broccoli by boiling for one minute (or microwaving for 1 or 2 minutes with 2 tablespoons of water) until crisp-tender. Rinse under cold water to stop the cooking, and drain. Set aside.

In a large skillet, heat the olive oil over medium-low heat. Add the garlic and red bell peppers, and saute for a minute or two over low heat, just until the flavor and aroma start to emerge and the peppers start to soften. Do not let the garlic get brown.

Add the broccoli to the skillet, and saute over medium heat for a minute or two, stirring occasionally.

Add the cooked pasta, chickpeas, and salt and pepper to taste. Continue cooking over medium heat for an additional minute or two, stirring occasionally.

Add the white wine and continue cooking and stirring for another minute or two.

Add 2 tablespoons of Parmesan. Saute over medium-low heat for additional minute or two.

Transfer to serving dish(es) and sprinkle with additional grated Parmesan, as desired.

-- 4 servings

Moroccan-Style Carrot, Tomato, and Chickpea Stew

Moroccan cuisine is known for its exotic combinations of sweet and savory flavors and interesting spice mixtures.

Such was the inspiration for this delicious, healthy, vegan-friendly stew. Raisins and cinnamon add a sweet touch, complemented by the subtle heat of the optional cayenne pepper and the exotic accents of cumin and turmeric.

Serve with cooked couscous or rice.

RECIPE:

2 tablespoons extra virgin olive oil
3 medium carrots, thinly sliced
1 small yellow onion, chopped
1 clove garlic, minced
2 (15.5 ounce) cans chickpeas, rinsed and drained
1 (14.5 ounce) can diced tomatoes (preferably petite-cut), undrained
1 cup vegetable broth, plus more as needed
1/4 cup golden or black raisins
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/8 teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper to taste
1 or 2 tablespoons chopped fresh parsley or cilantro, to taste

In a deep skillet or Dutch oven, heat the olive oil over medium heat.

Add the carrots and onion, and saute for about 5 minutes, or until softened.

Add the garlic, and saute for another minute. Do not let the garlic get brown.

Add the chickpeas, tomatoes, 1 cup of vegetable broth, raisins, cinnamon, cumin, turmeric, and cayenne (if using), along with salt and pepper to taste. Raise heat and bring the mixture almost to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for about 25-35 minutes, or longer as needed, until the carrots are tender but not overcooked.

Uncover and simmer over medium-low to medium heat for an additional 5 minutes, or until the sauce has slightly thickened. If too thick, add more broth as needed.

Stir in 1 tablespoon of the parsley or cilantro.

Sprinkle with the additional parsley or cilantro, as desired, and serve.

-- 4-6 servings

Gnocchi and Walnuts with Creamy Gorgonzola Wine Sauce

While most of my recipes are reasonably healthy and low in saturated fat, now and then it's healthy to just let go and indulge. I'm for moderation, not deprivation.

Here is a recipe that I make occasionally, when I crave some rich and warming comfort food.

RECIPE:

1 pound frozen, refrigerated, or shelf-stable potato gnocchi
1/3 cup walnut pieces
1 tablespoon butter
1 cup(s) heavy whipping cream
1 cup crumbled gorgonzola cheese (approx. 4-6 ounces), divided
2 tablespoons grated Parmesan cheese
1/4 cup dry white wine (plus additional as needed)
Pinch of dried chives (optional)
Salt and freshly ground black pepper to taste
1 1/2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)

Cook the gnocchi according to the package directions. Drain.

Meanwhile, in a small skillet, heat the butter over medium heat. Add the walnuts and cook, stirring, until the walnuts are lightly toasted. (The walnuts can turn too brown very quickly, so watch them carefully.) Remove from heat and set aside.

In a large skillet, heat the cream over medium heat, stirring occasionally, for 3-4 minutes, until it starts to thicken. Add 1/2 cup of the gorgonzola cheese, the Parmesan, and the wine, and continue cooking over medium heat, stirring occasionally, for 2-3 minutes, until the gorgonzola is melted.

Add the gnocchi to the cream mixture, along with the remaining 1/2 cup of gorgonzola, the wine, the toasted walnuts, the chives (if using), and salt and pepper to taste. (Go easy on the salt, as the cheese is quite salty.) Toss lightly over medium to medium-low heat for a 2-3 minutes to combine all the flavors. If the sauce seems too thick, add more white wine, 1 tablespoon at a time, to desired consistency.

Toss in the parsley, and serve immediately.

-- 4 servings

Lentil, Potato, and Veggie Sausage Stew

This healthy and nutritious stew is also hearty, satisfying, and delicious.

For a vegan version, be sure to use a veggie sausage that does not contain eggs or dairy ingredients.

RECIPE:

2 tablespoons extra virgin olive oil, divided
2 frozen vegetarian Italian-style sausage links, cut into bite-size slices or chunks
1 small yellow onion, chopped
1 clove garlic, minced
2 or 3 medium-size red potatoes (12 to 16 ounces), unpeeled, cut into 1/2-inch dice
1 (14-15 ounce) can diced tomatoes (preferably petite cut), undrained
2 cups vegetable broth
1 cup lentils, picked over and rinsed
1/4 teaspoon dried Italian herb mixture
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley, plus additional for garnish as desired

Cut the sausage into bite-size slices or chunks. Heat 1 tablespoon of the olive oil in a large, deep skillet over medium heat. Add the sausage slices and cook, stirring occasionally, for 2 or 3 minutes, until lightly browned. Remove the sausage from the skillet and set aside.

Heat the remaining 1 tablespoon of olive oil in the same skillet. Add the onion and garlic, and saute for 2 or 3 minutes, until soft. Do not let the garlic get brown.

Add the diced potatoes to the skillet, along with the diced tomatoes, vegetable broth, lentils, Italian herb mixture, salt, and pepper. Raise heat to high, and bring the mixture almost to a boil.

Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally, until the lentils and potatoes are tender.

Uncover, and stir in 1 tablespoon of the chopped fresh parsley along with the reserved sausage.

Simmer, uncovered, stirring occasionally, for another 5-10 minutes, or until the sausage is reheated and the stew is thickened to the desired consistency. Add more water if the mixture is too thick.

Sprinkle with additional parsley, as desired, and serve.

-- 4-6 servings