Shrimp, Leek, and Spinach Pasta

By Abigail Chipley and Charlyne Mattox, April 2011

Serves 4| Hands-On Time: 10m | Total Time: 20m

Ingredients
12 ounces gemelli, fusilli, or some other short pasta
2 tablespoons unsalted butter
2 leeks (white and light green parts only), cut into half-moons
kosher salt and black pepper
1 pound peeled and deveined medium shrimp
finely grated zest of 1 lemon
3/4 cup heavy cream
10 ounces baby spinach (about 12 cups)

Directions

1. Cook the pasta according to the package directions; drain and return it to the pot.
2. Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
3. Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.

Oatmeal Meatballs With Spinach

From Self

Oats can help you drop pounds by revving your calorie burn and curbing cravings.

Serves 4

INGREDIENTS

1/2 cup instant oats
1/4 cup nonfat plain yogurt
1/2 cup packed baby spinach, thinly sliced
1/4 cup packed basil, chopped, plus 1 sprig
1/4 cup grated Parmesan
1 egg white
3 cloves garlic, finely chopped, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 pound all-white-meat ground turkey
olive oil cooking spray
1 can (26 oz) diced tomatoes, plus juice
1/2 cup dry white wine
4 oz whole-wheat pasta, cooked according to the package instructions


PREPARATION

Heat oven to 400˚. Mix oats and yogurt with 1/4 cup water in a bowl until oats begin to absorb liquid. Add spinach, basil, Parmesan, egg white, half the garlic, salt and pepper, and stir. Add turkey and mix until well combined. Form into 16 2-inch meatballs.

Coat a large, oven-safe stockpot with cooking spray. Add meatballs and bake until they begin to brown, 10 to 15 minutes. Turn and bake 10 minutes more. Add remaining garlic, basil sprig, tomatoes and wine. Cover and cook until meatballs are cooked through and sauce begins to thicken, 20 minutes. Serve immediately with pasta.

The skinny

314 calories per serving, 3.3 g fat (1.3 g saturated), 40.4 g carbs, 3.7 g fiber, 22.9 g protein

Squash and Red Pepper Pilaf

by Ruth Cousineau
from Epicurious

yield: Makes 6 servings
active time: 20 min
total time: 50 min

A pilaf enriched with butternut squash, red pepper, and toasted pumpkin seeds is wonderful with Spanish white beans and spinach.  It would also be terrific with roast chicken.

Ingredients

3/4 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (2 cups)
1 red bell pepper, cut into 1/2-inch pieces (1 cup)
1 1/2 cups coarsely chopped onion
1 Turkish or 1/2 California bay leaf
1/4 cup extra-virgin olive oil
1 cup long-grain white rice
2 cups water
1/4 cup raw green (hulled) pumpkin seeds (pepitas), toasted

Preparation

Cook squash, bell pepper, onion, and bay leaf in oil with 1 teaspoon salt and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.

Add rice and stir until well coated, then add water and bring to a vigorous boil. Reduce heat to low and cook, tightly covered with lid, until vegetables and rice are tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Season with salt and pepper and sprinkle with seeds.