This is another “No Recipe” dinner that I created from what I had in the fridge that needed using and a half-used package of pasta in pantry. Of course, to have anything in the fridge you have to go grocery shopping now and then, and most of you do. Also, a decently-stocked pantry of essentials is necessary for making impromptu dinners without having to run to the store.

Recently, I spent a Saturday morning helping a young mom and blogger friend with organizing her pantry and as we went through tips and suggestions for quick meals, she suggested that I do a post on what kinds of foods and pantry items are essential to a healthy pantry – some people may not know what to have on hand to be able to throw together a quick, easy, and reasonably healthy meal. So thanks to Kara Noel of Eli’s Lids, I’m working on that list now, so check back later this week.

Ingredients:

1 medium red onion, sliced

6 oz. crimini mushrooms*, sliced

2 cloves garlic, minced

8 oz. fresh spinach

2 tablespoons extra virgin olive oil

red pepper flakes

8 oz. bucatini or spaghetti pasta

½ cup prepared pesto

¼ c. pine nuts, toasted

¼ c. manchego cheese**, grated (optional)

Serves 4

Method:

Cook pasta according to package directions, Drain and set aside.

Heat 1 tablespoon olive oil in large skillet, sprinkle with red pepper flakes, sauté onions until softened, about 2 minutes. Add the garlic, cook for 1 more minute. Remove onion mixture from pan. Set aside.

Add 1 tablespoon olive oil and the mushrooms, cook until golden brown and most of liquid has cooked off – about 5 minutes. Add the spinach leaves, stirring until softened. Meanwhile, spread the pine nuts on a toaster oven tray and warm on 300 for about 2 minutes. Watch carefully – they brown quickly.

Run hot water over the pasta. Spray pasta pot with oil. Return pasta to pan. Stir in the mushroom and onion mixture. Add the pesto and toss the pasta to incorporate all ingredients.

Serve in pasta bowls, sprinkle with pine nuts and grated cheese.

Enjoy

*Crimini mushrooms are coffee colored and richer in flavor and nutrients than the more common white mushroom. They are readily available all year round.

** Variations: parmesan, romano, asiago. Eliminate the cheese for a vegan diet.

In my Blog Talk Radio interview yesterday, I emphasized being able to improvise with what you have in your fridge or pantry and creating something delicious for dinner.  I mentioned the Salmon and Bow Tie Pasta with peas that I had made the night before, so here it is.  Since I didn’t write it down that evening (that’s the most difficult part), and its basically a “no recipe” creation, I’ll do my best to recall it here.

1 lb. wild salmon fillet

1 tablespoon butter

1 teaspoon dill

1 tablespoon sweet onion, finely chopped

8 oz. Barilla multi-grain bow tie pasta

8 oz. frozen young peas

½ c. prepared pesto sauce

⅔ c. lowfat milk

2 ounces cream cheese, or Neufchatel*

Serves 4. *Neufchatel is slightly lower calorie than cream cheese and is sold in the same section of the market.

Prepare pasta according to directions. Drain and set aside. You can use the pasta pot that has been lightly sprayed with oil to keep the pasta warm.

Preheat broiler on high. Rinse the salmon fillet and pat dry with a paper towel. Dot with butter, sprinkle with dill and chopped onion. Place on baking pan lined with aluminum foil and lightly sprayed with oil. Broil for 5-7 minutes, depending on thickness, until salmon is lightly browned and crisped on top and flakes with a fork. Do not overcook – it’s better to be underdone – the fish continues to cook after its removed from the oven, plus it will be cooked again when mixed with the pasta. Allow the fish to cool and use a fork to flake off bite size pieces.

Meanwhile, in a small saucepan over med-high heat, mix the pesto and milk, bring to a gentle boil, whisk in the cream cheese or neufchatel to thicken. Feel free to increase these quantities if you prefer lots of sauce.  Microwave the frozen peas for 2½ minutes, drain. Combine all the ingredients with the pasta in the large pot. Mix well to coat with sauce. I topped with carmelized onions (half an onion, sliced onions and sautéed in a little butter until browned) but this is optional.

Enjoy