Meatless Monday Recipe: Linguine with Arugula and Tomato Sauce

linguine-with-arugula-and-tomato-2

 

Happy Monday! Last week I wrote about my great-grandmother’s homemade biscuits, this week I’m thinking about the homemade marinara that my Italian grandmother used to make. Any time we went over on Sundays, she always seemed to have a pot bubbling on the back of the stove. This is a super simple pasta recipe that you can make any night of the week, so it is perfect for Meatless Monday! The only time consuming part is just giving the sauce the right amount of cooking time. I recommend one hour of simmering, and there is plenty you can do in the rest of the house while that sauce is simmering, right? Or a free hour of weeknight Pinterest fun 🙂  I won’t tell!

 fresh arugula

 

I made this on Sunday night since I always get nostalgic on Sundays for some good old-fashioned home cooking. I always try to make things a little bit healthier than the original, but I don’t think you’ll notice a difference 😉

Here’s what you need:

  • 2 tablespoons extra virgin olive oil
  • 3 cloves of garlic (peeled and sliced thinly)
  • 1/4 teaspoon red chile flakes
  • One 28-ounce can organic diced tomatoes (including juice)
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • 8 ounces boxed linguine
  • 5 ounces fresh arugula
  • Freshly grated Parmesan cheese

 

Instructions

  1. Heat the olive oil in a large saucepan or dutch oven over medium-low heat. Throw in the sliced garlic & chile flakes and cook for about 3 minutes. Careful not to let it burn!
  2. Add the canned tomatoes and their juice, season with 1 teaspoons of salt and a little freshly ground black pepper.
  3. Turn the heat up and bring the sauce to a boil
  4. Once the sauce is boiling, turn the heat down to low and let the sauce simmer for about an hour.
  5. Before you are ready to serve, grab a potato masher and use it to crush up the cooked tomatoes. If you don’t have a potato masher, a wooden spoon will work just fine!
  6. When your sauce has been simmering for about 45 minutes, grab a pot for your linguine and get the water boiling.
  7. Once the water is boiling, throw in a little salt and then add your pasta. Linguine takes about 10-11 minutes before it’s al dente (you don’t want to overcook your pasta!)
  8. About a minute before your pasta is done, throw the fresh arugula right on top of your pasta so that it starts to wilt.
  9. Grab a colander and drain your pasta/arugula mix, then throw right on top of your tomato sauce.
  10. Toss and serve with a little freshly grated Parmesan cheese. Enjoy!

Pasta with arugula and tomato sauce

Linguine with Arugula and Tomato Sauce

 

Meatless Monday Recipe: Butternut Squash Lasagne

This week’s Meatless Monday recipe was submitted to by Lee Anne Clavin.  She & her sister, Mary Ellen, have both made this recipe & say it is a real hit!  Thanks, ladies for this delicious vegetarian dinner idea!

Meatless Monday Recipe: Butternut Squash Lasagne

Ingredients:

  • 2 lb. butternut squash
  • 1 Tablespoon butter
  • 1/4 tsp. nutmeg
  • salt and freshly-grated pepper
  • 1/4 cup flour
  • 1/4 cup butter
  • 3 1/2 cup whole milk
  • 3/4 cup fresh basil
  • 1 pkg. (12 pieces) no-boil lasagne noodles
  • 2 1/2 cup grated mozzarella
  • 1/3 cup grated parmesan

How to prepare:

  1. Peel, remove seeds, chop butternut squash. Steam squash in microwave for about 5 minutes or until tender enough to mash. Mash squash with 1 tablespoon butter and nutmeg and salt and pepper to taste.
  2. Melt 1/4 cup butter in medium saucepan; add flour and whisk for 2-5 minutes over moderate heat. Slowly add milk, wisking constantly. Simmer until sauce thickens, 15-20 minutes. Allow to cool slightly; add basil and use immersion blender to blend well.
  3. Lightly butter 13x9x2-inch casserole dish. Spread 3/4 cup of sauce on bottom of casserole dish. Arrange 3 lasagne noodles in dish; spread 1/3 of the squash mixture on noodles; sprinkle 1/2 cup of the mozzarella over the squash mixture. Repeat layering 3 times.
  4. Top lasagne with remaining sauce, mozzarella and parmesan. Cover tightly with foil and bake at 375 degrees for 40 minutes. Remove foil and continue baking for 10 minutes until bubbly and lightly browned on top. Allow lasagne to cool for 15 minutes before serving.