I made this last night for dinner. It was SO SO good. The penne was very unique. It was cool to make a cream sauce using goat cheese, definitely better for you. It's also a great alternative for lactose intolerant people. I think next time I will use a little less pasta because the cream sauce dried out quickly from the pasta to sauce ratio. The salmon cakes were seriously amazing! I used fat free greek yogurt and the sauce was awesome.
Penne with Butternut Squash and Goat Cheese
Recipe courtesy Giada De Laurentiis
- Prep Time:
- 8 min
- Inactive Prep Time:
- --
- Cook Time:
- 1 hr 0 min
- Level:
- Easy
- Serves:
- 4 to 6 servings
Ingredients
- Vegetable oil cooking spray
- 1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
- 1 onion, diced into 1/2-inch pieces
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 pound penne pasta
- 1 cup (8 ounces) goat cheese, crumbled
- 1 cup coarsely chopped walnuts, toasted (see Cook's Note)
- 1 packed cup chopped fresh basil leaves
- 1/3 cup finely grated Parmesan
Directions
Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.
Cook's Note:
To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.
Salmon Cakes with Lemon-Caper Yogurt Sauce
Recipe courtesy Giada De Laurentiis
- Prep Time:
- 20 min
- Inactive Prep Time:
- 20 min
- Cook Time:
- 15 min
- Level:
- Easy
- Serves:
- 6 to 8 salmon cakes
Ingredients
Salmon:
- 1 pound skinless salmon fillet (see Cook's Note)
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
Patties:
- 1 large egg, beaten
- 1/3 cup (1/2-ounce) chopped fresh chives
- 26 saltine crackers, crushed, divided
- 1/2 cup frozen corn, thawed
- 2 tablespoons Dijon mustard
- 3 tablespoons mayonnaise, plus more, as needed
- 1 tablespoon capers, rinsed and drained
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter, at room temperature
Sauce:
- 1/2 cup full-fat plain Greek yogurt (I used fat free)
- 1 1/2 tablespoons capers, rinsed, drained and chopped
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- Kosher salt and freshly ground black pepper
Directions
Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.
Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.
Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.
Arrange the salmon cakes on a platter and serve alongside the sauce.
Cook's Note:
The salmon can also be baked in a 350 degree F oven. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Put in a baking dish and bake until just cooked through, about 15 to 20 minutes
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