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Prosciutto Parcels Filled with Spinach and Ricotta

8 Jun

This is basically lasagna without the pasta: a big hit with the boys at my house.

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Spinach and Prosciutto Parcels

(8 appetizer servings or 4 main course servings)

Rolls:

  • 6 oz prosciutto slices

Lay the slices flat in two overlapping rows on a piece of wax paper.

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Filling:

  • 15 oz ricotta
  • 10 oz spinach (frozen, thawed and drained well)
  • 1 c grated mozzarella
  • 1/2 tsp dried parsley
  • 1/2 tsp dried basil
  • salt and pepper, to taste (I would suggest not too much salt as the prosciutto and cheese are already salty)

Mix together the filling ingredients in a bowl.

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Place the filling on the middle section of the prosciutto slices. Now roll like you would a sushi roll, making sure that the seams are intact.

With the seam on the bottom, slice the rolls into 8 pieces.

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Assembly:

  • 2 c marinara sauce (get a low carb one, like the Rao Marinara)
  • 1 c grated mozzarella
  • a handful of Parmesan cheese

Place half of the tomato sauce on a dish. Place the prosciutto parcels on top of the sauce. Top these with the rest of the sauce. Sprinkle the cheese on top.

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Bake at 350F for about 15 to 20 minutes until the cheese is melted.

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Garnish with basil and serve.

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The following nutritional values are based on whole fat dairy products and a Prego marinara sauce. You can lower the carb content even further than what it states below if you use the Rao brand.

 

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Psst, Pass the Pignoli-Free Vegan Pesto Pasta Please!

17 Sep

No pine nuts here. My son says he doesn’t feel well after eating them. So, why not substitute with our go-to sub for anything nutty: sunflower seeds? Also, no olive oil here. I’m using avocados instead.

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Pignoli-Free Pesto

Put all the ingredients in a food processor:

  • 2 garlic cloves
  • 1/4 c sunflower seeds, soaked a couple of hours to soften
  • 2 c mix of basil and spinach leaves, packed in
  • 2 medium small avocados

Blend well until smooth. Add the following to taste:

  • 2 tsp sea salt
  • juice of 1 1/2 lemons
  • 1/4 c nutritional yeast

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The Pasta

Cook 16oz of your choice of pasta. Save some pasta water before draining. Add the pesto to the pasta and mix well. Add pasta water to thin the sauce, only if needed.

Note: Raw Vegans, you can use zucchini or kelp noodles instead.

To Serve

At the table, serve with extra:

  • nutritional yeast or your choice of cheese
  • coarse sea salt

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My husband happily eats this Pesto Pasta as is. My son needs more of a cheesy taste. I prefer to sprinkle some coarse sea salt over my pasta and mix it in. The extra salt deepens and enriches the flavors of the Pesto. Enjoy!

Your Fave Veggie Loaded Summer Pasta Salad

26 Jul

Need a quick but yummy vegan meal for a family picnic on a hot day?

Your Fave Veggie Loaded Summer Pasta Salad

Cook according to box directions:

  • 16 oz your fave kind of pasta

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While pasta is cooking, chop any of your fave vegetables. In the photo, I have:

  • 1/2 c kalamata olives, sliced
  • 1 avocado, chopped
  • 1 big sweet red pepper, diced
  • 2 c cherry tomatoes, halved
  • 4 to 6 c thinly sliced kale

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Drain and rinse pasta with cold water. Place back in the pot and add:

  • 1/3 c of your fave salad dressing to coat the pasta well

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Then, carefully add all the chopped vegetables, leaving the avocado for the last so that it doesn’t get smashed in the process. Place in a nice bowl and top with avocado pieces. Serve with extra dressing and nutritional yeast on the side.

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Your fave pasta. Your fave veggies. Your fave dressing.

Your perfect veggie loaded pasta salad.