Mac-n- Cheese for grown-ups (and kids alike!) and a request!!

This is pasta is easy, yummy, and has greens in it which means that I count this as a whole meal. Not having to make an extra side to incorporate more veggies saves me time which is essential some days (I know you all know what I'm talking about). This dish does require a little more planning ahead because it has to bake for 50 minutes. I am going to try it in the crock pot next time to see what happens. I'll keep you posted!

Baked Pasta with Spinach, Lemon, and Cheese

Yield: 6 servings; 396 calories per serving

10 ounces casarecce pasta or fusilli (I use whole wheat)

1 (5 ounce) package fresh baby spinach

1 tablespoon olive oil

4 cups chopped onion

1.1 ounces all purpose flour (about 1/4 cup)

4 garlic cloves, minces

2 1/2 cups 1% low fat milk

1/2 cup dry white wine

1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided

3/4 teaspoon salt

1/4 teaspoon grated lemon rind

1/2 teaspoon black pepper

cooking spray

3/4 cup panko (Japanese breadcrumbs), divided

1. Preheat over to 350.

2. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.

3. Heat a large non stick skillet over medium heat. Add olive oil to pa; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minutes, stirring constantly with a whisk. Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly (you may count this as your upper body workout for the day). Stir in 3/4 cup cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.

4. Spoon the pasta mixture into a 13 x 9 inch glass or ceramic baking dish coated with cooking spray. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese. Sprinkle the remaining half of panko breadcrumbs over cheese. Bake at 350 for 50 minutes or until browned and bubbly.

And as requested (Hi Amy!!)---Zucchini Pancakes (these have been a hit to everyone who has ever tried them!)

Zucchini Pancakes

• 4 - 5 medium zucchini (about 1.5 pounds)
• 3/4 tsp salt
• 4 eggs
• 1 clove garlic, minced
• 3/4 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1 Tbsp. finely chopped onion
• 1/4 tsp. ground black pepper
• Dairy sour cream (optional)
• 
  

1. Trim and coarsely shred zucchini (you should have about 5 cups). In a large bowl toss zucchini with salt. Place in a colander or sieve. Place a plate or 9-inch pie plate on top of zucchini and weight down with cans or another bowl. Let drain in the sink or over a bowl for 15 minutes. Discard liquid.
2. In the large mixing bowl, beat eggs and garlic. Stir in flour, Parmesan cheese, onion, and pepper until just moistened (batter should be lumpy). Stir in shredded zucchini until just combined (mixture will be thick).
3. For each zucchini pancake, spoon a rounded tablespoon of batter onto a hot, lightly oiled griddle or heavy skillet, spreading to form a 3-inch circle. Cook over medium heat for 2 to 3 minutes on each side or until the pancake is golden brown. (Reduce heat to medium-low if pancakes brown too quickly.) Keep pancakes warm in a 300 degree F oven while cooking remaining pancakes.
4. Serve warm topped with a dollop of sour cream, if desired. Or cool, place in layers in a freezer container with waxed paper between layers.
5. To reheat; Preheat oven to 425 degrees F. Place frozen pancakes in a single layer on a greased baking sheet. Bake, uncovered, for 8 to 10 minutes or until hot and slightly crisp. Makes: about 30 pancakes