Harvest Veggie Whole Wheat Pasta

Really good, fresh taste - and good use of all the summer veggies. When I make this again... I think I'll roast some cherry tomatoes in with the veggies. And I didn't use the mint (to me, it belongs only in my desserts) or the ricotta cheese - and it was still "yum-o"!

1 pound whole wheat penne
Salt and freshly ground pepper
2 large or 4 small zucchini, chopped into bite-size chunks
1 yellow squash, chopped into bite-size chunks
1 red pepper, chopped into bite-size chunks
1 red onion, chopped into bite-size chunks
1/4 cup plus 3 tablespoons extra-virgin olive oil (EVOO), divided
1/4 cup sliced almonds, blanched and toasted
1 cup basil
3/4 cup parsley
1/4 cup mint
1 clove garlic
1/2 cup Parmigiano-Reggiano cheese, grated
1 to 1 1/2 cups ricotta cheese

Preheat oven to 400ºF.

Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to package directions. Right before draining, remove and reserve 1 cup of the pasta cooking water. Drain pasta thoroughly, return to the pot and reserve.

While the pasta is cooking, place chopped zucchini, yellow squash, red pepper and onion on baking sheet. Drizzle the vegetables with 3 tablespoons EVOO, and season with salt and freshly ground black pepper. Roast for about 15 minutes or until tender and golden brown.

While vegetables are roasting, place the almonds, herbs, garlic, some salt and pepper in a food processor. Pulse the processor while drizzling in the 1/4 cup EVOO. Transfer the pesto to a large mixing bowl and mix in the Parmigiano-Reggiano. Add the cup of reserved pasta-cooking liquid to the bowl and mix it to combine. Add the pasta and the roasted veggies to the bowl and give it a good toss to coat everything with the pesto.

In a small mixing bowl, combine ricotta cheese and freshly ground black pepper.

Spoon pasta into 6 dishes and top each dish with dollop of the peppery ricotta mixture.

I served with Garlic Pull Aparts.

Rachael Ray
Serving 6

Zuchini Stuffing Casserole

2 lbs zucchini or yellow summer squash diced (about 7 cups)
1/4 c. chopped onion
1 can (10.5 oz) cream of chicken soup
8 oz. carton sour cream
1 c. shredded carrots
2 c. cooked, diced chicken
1 box stuffing mix according to directions

In large pan of boiling water cook zuchini and onion for 5-10 minutes or until crisp-tender.

In a large bowl combine soup, sour cream, chicken and carrots. Fold in zucchini and onions.

Spread half of stuffing in bottom of pan. Add zucchini mixture and then remaining stuffing. Bake at 350 for 25 minutes or until heated through.

Chicken Pot Pie with Sweet Potatoes & Peas

Crust
1 cup flour - I'd like to try wheat flour but haven't yet
½ tsp. salt
¼ cup and 2 Tbsp shortening
3 Tbsp. cold water

Filling
¼ cup butter
¼ cup wheat flour
1 Tbsp. finely chopped onion
2 cups chicken broth (2 cups water and 2 bullion cubes)
1 ½ cups cooked chicken, chopped
¾ to 1 cup Broccoli crowns, chopped (nuke for 1 minute in the microwave).
1/2 cup frozen peas1 sweet potato, peeled and cubed (I recommend nuking it in the microwave for 3 minutes. This will speed up the cooking time).

1. In a large bowl, combine 1 cup flour, 1/2 tsp of salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
2. Preheat oven to 400 degrees F.
3. In a large saucepan, melt ¼ cup butter. Blend in wheat flour and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. Stir in chicken, broccoli, peas, and sweet potatoes. Mix well and pour bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top and allow steam to escape.
4. Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.

Sweet & Easy Vegetable Stir-Fry

You definitely get a sweet, orange flavor from the sauce. If you prefer, decrease the OJ and increase the soy sauce for less sweetness. And have fun playing with the vegetable combo!

2 tablespoons cornstarch
2 tablespoons sugar
1/2 teaspoon ground ginger
1 cup orange juice
1/4 cup soy sauce (reduced-sodium, preferably)
2 garlic cloves, minced
Olive oil
2 large carrots, peeled & sliced
2 cups broccoli florets
2 cups cauliflowerets
1 medium onion, cut into wedges
1 cup fresh snow peas
1 can (8 0z) sliced water chestnuts, rinsed and drained

Stir together cornstarch, sugar, and ginger. Add orange juice, soy sauce, and garlic; whisk until thoroughly combined and smooth.

Heat 1-2 tablespoons olive oil in a wok or large skillet over medium-high heat. Stir-fry carrots, broccoli, cauliflower, and onion for about 4 minutes. Add snow peas and water chestnuts; continue stir-frying until all vegetables are crisp-tender, about 3-4 minutes more. Stir orange juice mixture again and then add to vegetables. Bring to a boil; cook and stir until thickened and all vegetables are coated, about 4-5 minutes. Serve over cooked rice.

Roasted Baby Carrots

These are too yummy and just perfect for fall.

Note: "Baby Carrots" do not mean the little carrot nubs that I give to my kids for a snack. These are the baby carrots that are 5-6 inches long and most of the time still have the greens attached. I picked mine up at the farmer's market!

1 1/2 lbs of 5 inch long baby carrots, carefully washed,
greens cropped to 1 inch above top of carrot
1 red onion, peeled, cut into 8 wedges
2 Tbsp olive oil
1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary
Garlic powder
Salt and pepper

1 Preheat oven to 400°F. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan. Sprinkle with garlic powder, salt, and pepper.

2 Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.

Serves 4.

Green Rice

Lots of Veggies and Really Yummy!

1/4 cup oil
1 tsp salt
2 cups uncooked rice
2/3 cups chopped green peppers
1 cup chopped green onions (about one bunch)
1/3 cup chopped fresh parsley
4 cups chicken broth
1/8 - 1/4 tsp crushed red pepper

Combine all ingredients in 2 quart casserole dish. Bake at 350 degrees for one hour. Fluff with a fork prior to serving!

Cream of Cheesy Vegetable Soup

Shred 2 ½ cups cheddar cheese
Boil each separately:
2 ½ cups diced carrots
7 cups diced potatoes
1 cup diced broccoli flowerets
Cook until tender.
2 Tablespoons margarine
1 cup chopped celery
1 cup onion

In a big pt melt 6 Tablespoons margarine. Add ½ cup flour and cook. Add 4 cups hot water. Cook until thick and boiling. Add 3 cups milk or half & half. Stir in celery and onion mixture and the cooked veggies. Add 2 Tablespoons chicken boullion. Salt and pepper to taste. Add cheese. Don’t boil. Top with bacon bits and shredded cheese.

Glazed Carrots

Here's a vegetable side dish for you Mandy. It's super easy.

Boil carrots until tender. Drain. Add butter and brown sugar to taste (about 1 T. each).