The Health Blog

Lemon-Garlic Pasta with Salmon

-Ingredients

8 ounces whole-wheat pasta

5 tablespoons extra-virgin olive oil

5 cloves garlic, chopped

1 teaspoon anchovy paste

¼ teaspoon crushed red pepper

Zest and juice of 1 lemon

1 1/2 cups flaked cooked salmon (see Associated Recipes)

3 tablespoons chopped fresh parsley

¼ teaspoon salt

2 tablespoons whole-wheat breadcrumbs, toasted

-Directions

1. Cook pasta according to package directions. Drain, reserving 1/2 cup cooking water.

2. Combine oil, garlic, anchovy paste, crushed red pepper, lemon zest and lemon juice in a large skillet. Heat over medium-high heat until sizzling, about 3 minutes. Add the reserved water, the pasta, salmon, parsley and salt. Cook, stirring, until the sauce coats the pasta, about 2 minutes. Serve topped with breadcrumbs.

One-Pot Garlicky Shrimp & Spinach

-Ingredients

3 tablespoons extra-virgin olive oil, divided

6 medium cloves garlic, sliced, divided

1 pound spinach

¼ teaspoon salt plus 1/8 teaspoon, divided

1 ½ teaspoons lemon zest

1 tablespoon lemon juice

1 pound shrimp (21-30 count), peeled and deveined

¼ teaspoon crushed red pepper

1 tablespoon finely chopped fresh parsley

-Directions

1. Heat 1 tablespoon oil in a large pot over medium heat. Add half the garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and 1/4 teaspoon salt and toss to coat. Cook, stirring once or twice, until mostly wilted, 3 to 5 minutes. Remove from heat and stir in lemon juice. Transfer to a bowl and keep warm.

2. Increase heat to medium-high and add the remaining 2 tablespoons oil to the pot. Add the remaining garlic and cook until beginning to brown, 1 to 2 minutes. Add shrimp, crushed red pepper and the remaining 1/8 teaspoon salt; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes more. Serve the shrimp over the spinach, sprinkled with lemon zest and parsley.

Chicken Cutlets with Creamy Spinach & Roasted Red Pepper Sauce

-Ingredients

1 pound chicken cutlets

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

1 tablespoon extra-virgin olive oil

1 cup chopped baby spinach

½ cup finely chopped red onion

⅓ cup roasted red peppers, thinly sliced

⅓ cup sun-dried tomato halves, thinly sliced

½ cup dry white wine

¾ cup sour cream

-Directions

1. Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.

2. Add spinach, onion, roasted red peppers and sun-dried tomatoes to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce heat to medium and stir in sour cream, any accumulated chicken juices and the remaining 1/8 teaspoon each salt and pepper; simmer, stirring, for 2 minutes. Return the chicken to the pan and turn to coat. Serve the chicken topped with the sauce.