Pasta Asiago with Spinach and Sun-Dried Tomatoes

Pasta Asiago with Spinich & Sun-Dried Tomatoes | @HipVegetarian

Pasta Asiago with Spinich & Sun-Dried Tomatoes | @HipVegetarian

During the Thanksgiving holiday, I was slightly tired of left overs; so I pulled out a recipe I recently found in the San Antonio Express-News.  Their Taste section is the main reason I subscribe to the Sunday paper, and I have a stack of recipes that I want to try, to prove it.

I made the reduced-fat version of the recipe, which is listed here. I also added chicken strips from Morning Star to give it a protein boost.

Pasta Asiago with Spinach & Sun-Dried Tomatoes

Makes 6 servings

12 ounces whole-grain pasta
1 bag, Morningstar Chicken Strips
1 tablespoon olive oil
1 cup finely chopped red onion
2 cloves garlic, minced
11/2 tablespoons cornstarch
1 cup Vegetable broth, divided use
2 cups fat-free half-and-half
1/2 cup grated Asiago cheese
1/2 cup sun-dried tomatoes, chopped (not oil-packed)
1 (6-ounce) package baby spinach

Instructions: Boil pasta according to package directions; drain, set aside and keep warm.

Saute chicken strips in a nonstick skillet. Set aside.

In a separate skillet, add olive oil and the red onion. Sauté onion, using broth if necessary to prevent scorching, until soft. Add garlic.

Combine cornstarch with 2 tablespoons of the vegetable broth to dissolve. Add the rest of the broth to the dissolved cornstarch and pour the mixture into the skillet. Bring to a boil. Add half-and-half and return to a boil. Add Asiago cheese and stir. Stir in sun-dried tomatoes.

In a large bowl or pan, combine chicken or shrimp, pasta, sauce and spinach, and stir until the spinach is slightly wilted.

There is a nice tasty, original fattening version of this recipe at http://www.mysanantonio.com/life/food/article/Reduced-Fat-Pasta-with-Spinach-Asiago-and-3982289.php#ixzz2EEn7Ukp7.

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Gorgonzola Spinach Mini-Quiches

Gorgonzola Spinach Mini Quiche

I enjoy company.

I enjoy a good quiche.

However my taste in quiche doesn’t always match up with what another’s tastbuds enjoy.

The beauty of the mini-quiche is that you can make each quiche specific to what your guests’ prefer. When I had company in town for Spring Break, my girlfriend was all about trying a gorgonzola and spinach quiche. Her husband — not so much.

So out came the muffin pan, and we quickly whipped together the egg mixture, and carefully selected ingredients to suite each person individually.

Hubby had cheddar cheese, salt and pepper.

Girlfriend and I had gorgonzola cheese, spinach and red bell pepper. They were delish!

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Gorgonzola Spinach Mini-Quiches

4 Eggs, slightly beaten
1 1/2 cups Milk
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 tablespoon Gorgonzola Cheese
1/2 Bell Pepper, finely chopped
1/2 cup Spinach

1. Pre-heat oven to 450 degrees

2. Spray muffin pan with non-stick spray

3. Beat together 4 eggs, add milk, salt, and pepper. Set aside.

4. Choose individual ingredients: cheeses, bell peppers, spinach, etc. and place the desired amount in the bottom of each muffin cup.

5. Ladle mixture evenly between muffin cups.

6. Bake for 15 minutes and check the center with a knife to see if it comes out clean. If necessary, bake for anther 5 minutes and recheck.