Penne Rigate Pasta with Baby Artichokes and Spinach

A delicious light meal

Adapted from Donna Katzl’s recipe in “Cooking for the Heart and Soul”

*Roasted or grilled chicken can be added for extra protein. You can also use asparagus instead of artichokes

10 oz artichokes-you can find them sliced and marinated in a jar-drain before using

6 oz dried penne rigate pasta (the tri-colored veggie kind is really good!)

2 tbsp extra-virgin olive oil, divided

2-3 cloves garlic, chopped

½ cup chicken stock or vegetable stock

1 tsp dried oregano

2 tsps grated lemon zest**

1/3 cup thinly sliced scallions

3 cups washed, stemmed, drained and thinly sliced spinach (if you like spinach, add more! It really brings out the lemony flavor)

Salt and ground pepper to taste

3 tbsp freshly grated Asiago cheese

Bring a large pot of salted water to a boil, add the pasta and cook until al dente, about 10 minutes. Drain in a colander, transfer to a large bowl, toss with 1 tbsp olive oil and set aside.

In a large skillet, heat the other 1 tbsp olive oil over medium-low heat. Add the drained artichokes and garlic, and sauté until lightly golden, about 3 minutes. Add the chicken or vegetable stock, oregano, lemon zest, scallions and spinach, and cook for an additional 3 minutes.

Transfer the skillet mixture into the bowl of warm pasta. Add salt, pepper, and Asiago, toss until mixed and serve.

Makes about 4 servings.

**To zest a lemon, simply use a cheese/veggie grater and grate off small pieces of the lemon peel



Orzo with Salmon and Asparagus

Pretty simple and especially healthy dinner

Ingredients:
-Salmon
-Asparagus
-Orzo
-Red Onion
-Feta
-2 Lemons
-Dried dill
-EVOO
-Salt
-Pepper
-Cooking Spray

-Preheat oven to HI Broil setting
-Boil 6 cups of water
-Take a bunch of asparagus (doesn't matter how much just as much as you would like, I like a lot!) and cut the bottoms off leaving about 4" tips.
-When water is at a rolling boil toss in the asparagus for 3 minutes
-After 3 minutes take it out, plunge it into a bowl of ice water and then strain it. Set it aside until the pasta is cooked
-Return the asparagus water to a boil and then put in 1 cup of orzo (use whole wheat for more healthiness)
-Cook as per instruction on the pacakage of orzo (about nine minutes)
-Prepare salmon by placing it on a pan coated with cooking spray and sprinkle salmon with salt and pepper
-Broil salmon until done (my oven took nine minutes). You will know it is done when it flakes with a fork.
-When orzo is done drain it and then toss in asparagus
-Add red onion cut into thin strips to the asparagus/orzo
-Flake up the fish into chunks and toss into the pasta mix
-Dress with the dressing
-ENJOY!


Dressing:
-1/3 cup crumbled feta (use reduced fat)
-1/4 tsp dill (use the dried stuff in the can)
-3 halves of freshly squeezed lemons (save the other half for the fish)
-2 Tsps EVOO
-1/4 Tsp salt
-1/4 Tsp pepper

Mix it up with a fork, and use the fork to break up some of the larger chunks of feta.





Adapted from: http://www.myrecipes.com/recipe/salmon-asparagus-orzo-salad-with-lemon-dill-vinaigrette-10000001895960/