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March 2009 Quick & Healthy Shopping List

Spaghetti Puttanesca with Broccoli Rabe

Scallop Salad Niçoise

Eggplant-ricotta Rolls with Roasted Red Pepper Sauce

8 ounces whole-wheat spaghetti

1 6-ounce can tuna packed in olive oil

1 pound sea scallops, patted dry

1 pound broccoli rabe

1 14.5-ounce can no-salt-added diced tomatoes

12 Mediterranean olives, such as kalamata

½ pound green beans, trimmed

12 ounces red potatoes, cut into 1-inch pieces (leave skin on)

1 8-ounce can no-salt-added tomato sauce

½ cup jarred roasted red peppers

2-3 large Italian eggplant, tops and bottoms trimmed

1 medium shallot, finely chopped

3 packed cups spinach leaves, chopped

6 cloves garlic

1/3 teaspoon dried basil

1/3 teaspoon dried oregano

Salt and freshly ground black pepper

¼ teaspoon red pepper flakes (or more to taste)

2 teaspoons capers

1 ½ cups part-skim ricotta

2 ounces Parmigiano-Reggiano

extra-virgin olive oil

white wine vinegar

1 teaspoon Dijon mustard

Cooking spray

3 tablespoons pine nuts

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