Roasted Ratatouille Pasta

Roasted Ratatouille Pasta

Ingredients
Extra-virgin olive oil (EVOO), for drizzling
1 head garlic
1 medium eggplant, ends removed, peeled and cut into small chunks
2 to 3 medium zucchini, ends removed, quartered and into small chunks
2 red bell peppers, cored, seeds removed and cut into small chunks
1 large onion, cut into small chunks
4 sprigs thyme, leaves removed
Salt and freshly ground black pepper
1 pint grape or cherry tomatoes
1 pound whole wheat penne
1/2 cup Italian parsley, chopped
1/2 cup (a large handful) grated Parmigiano-Reggiano, plus more to pass at the table

Yields: 4 servings

Preparation
Preheat oven to 450ºF. Place a large pot of salted water over high heat and bring to a boil.
Cut a sliver off the top of the garlic head just large enough to expose the cloves. Tear off a large square of aluminum foil and place the garlic in the center. Drizzle a small amount of EVOO over the head and wrap the foil up around it. Place in the oven and roast until golden brown and tender, about 45 minutes.

While the garlic is roasting, cut up the veggies and place everything except the tomatoes on one or two large baking sheets, along with the thyme leaves.
Once the garlic has been roasting for about 15 minutes, drizzle the veggies with EVOO and season them with some salt and freshly ground black pepper. Roast them in the oven until tender and caramelized, about 30 minutes.
Once the veggies have been in the oven about 10 minutes, place the tomatoes onto another baking sheet, drizzle them with EVOO and hit them with some salt and freshly ground black pepper. Toss them into the oven with the other veggies and roast until they've burst and shriveled up slightly, 15-20 minutes.
Once the veggies have about 10 minutes left to go, drop the pasta into the boiling water and cook to al dente according to package directions. Before draining the pasta, ladle about 3/4 cup or so of the pasta cooking liquid into a large serving bowl. Drain the pasta and reserve.

Once the garlic is done roasting, allow it to cool enough to handle, then hold the head in your hand over the bowl with the pasta water and squeeze out all of the roasted cloves into the bowl. Add the tomatoes and mash everything together.

Add the roasted veggies, drained pasta, parsley and grated Parmigiano to the bowl and toss it all to combine.
Pass some additional Parmigiano-Reggiano at the table along with the bowl of pasta.

Recipe from Rachael Ray

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Turkey Chili Joes

Turkey Chili Joes


Increase the ground chipotle powder if you prefer more heat.


Cooking spray
1/2 pound ground turkey breast
1/2 pound ground turkey
1 cup chopped onion
2 cloves minced garlic
2 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon chipotle chile powder or to taste
1/2 cup ketchup (Heinz reduced sugar ketchup made with splenda)
2 (15-ounce) can red kidney beans, rinsed and drained
2 (14.5-ounce) can diced tomatoes with green pepper and onions, undrained
6 whole wheat hamburger buns
6 tablespoons shredded sharp cheddar cheese reduced fat

Heat a large skillet over medium-high heat. Spray pan with cooking spray. Add turkey to pan; cook until browned, stirring to crumble. Add onion and garlic to pan; cook 2 minutes, stirring frequently. Add cumin, chili powder, and chipotle chile powder, and cook 30 seconds. Stir in ketchup, beans, and tomatoes; cook 6 minutes or until slightly thickened. Spoon about 2/3 cup turkey mixture over 6 bottom bun halves, and top each with 1 tablespoon cheese. Top with the remaining bun halves.

Adapted from a cooking light recipe-by Chari

Rants continued......