Penne with vodka cream sauce

• EVOO
• 1/4 small onion, finely chopped, and/or 1 shallot, finely chopped
• 1 clove garlic, minced
• pinch crushed red pepper
• 3 TBS vodka
• 14 oz. can chopped or crushed tomatoes
• salt and black pepper to taste
• 1/4-3/8 c. heavy cream
• 1/4 c. grated parmesan
• 10 basil leaves, torn
• 8 oz. penne, cooked according to package directions

Saute onion and garlic until soft.  Add red pepper and saute briefly.  Deglaze pan with vodka.

Add tomato, salt, and black pepper.  Bring to a simmer.  Simmer ~8 min.

Blend with immersion blender if used chopped rather than crushed tomatoes.

Add cream, parmesan, and basil.  Reheat to almost a simmer.

Combine sauce and pasta.

Notes:
Maybe add more garlic.  Consider substituting white wine for some of the vodka (or in addition to the vodka).  Parmesan amount is a guesstimate; figure out correct amount.

Penne with bacon, pecans, snap peas, and goat cheese

(modified from http://www.framedcooks.com/2012/05/linguine-with-bacon-goat-cheese-and-sugar-snap-peas.html)

• 4-8 slices bacon, cut into 1/2" pieces
• 1/2 c. pecans
• whole wheat penne, 8 oz or 1 box
• 2 c. snap peas, cut in half diagonally
• 2 scallions (green parts), sliced
• couple TBS EVOO
• zest of 1 lemon
• goat cheese crumbles

Cook bacon until crispy.  Remove and drain on paper towels, leaving bacon grease in pan.

Cook pecans in bacon grease until toasted.  Remove and drain on paper towels.  After somewhat cooled, chop medium to fine.

Cook pasta according to package directions.  2-3 minutes before pasta is done, add snap peas and finish cooking.  Drain pasta and peas.

Put pasta and peas in a large bowl.  Add bacon, scallions, EVOO, and lemon zest and toss to combine.  Top each serving with chopped pecans and goat cheese.

Fusilli with Creamed Leek and Spinach

(From http://www.delish.com/recipefinder/fusilli-creamed-leek-spinach-recipe)
Serves 4.

• 3/4 pound(s) fusilli
• 1 1/2 tablespoon(s) extra-virgin olive oil
• 1 large leek, white and light green parts only, thinly sliced
• 1 cup(s) heavy cream
• 4 cup(s) packed baby spinach, coarsely chopped
• 1/2 cup(s) lightly packed basil leaves, finely chopped
• Salt and freshly ground pepper

1. In a large pot of boiling salted water, cook the fusilli until al dente, then drain.
2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.
3. Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil, and toss. Season with salt and pepper. Spoon the fusilli into bowls and serve.

Easy Beef & Spinach Lasagna

(Adapted from http://www.cooksrecipes.com/gmeat/easy_beef_&_spinach_lasagna_recipe.html)

• 1 pound lean ground beef or ground white meat turkey (the kind of ground turkey with the lowest fat content)
• 1/4 teaspoon salt
• 1 jar (26 to 30 ounces) prepared spaghetti sauce (or more)
• 1/4 teaspoon ground red pepper
• 1 carton (15 ounces) part-skim ricotta cheese
• 1 package (10 ounces?) frozen chopped spinach, defrosted and well drained (Use your hands to squeeze out the water.)
• 1/4 cup freshly grated Parmesan cheese
• 1 box brown rice lasagna noodles (or regular ones)
• 1 1/2 cups shredded part-skim mozzarella cheese, or however much you want

Heat oven to 375°F. In large nonstick skillet, brown ground beef/turkey over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings. Season beef with salt; stir in spaghetti sauce and red pepper; set aside.

Boil lasagna noodles until cooked.  There will be a few extras; you won't actually need the whole box.  Drain and use immediately.  (Otherwise they will stick together.)

Meanwhile in medium bowl, combine ricotta cheese, spinach, and Parmesan cheese.

Spread some beef sauce over bottom of a square baking dish (8x8"? 9x9"?). Arrange lasagna noodles lengthwise in single layer, tearing them as needed to fit in dish.  Spread entire ricotta cheese mixture over noodles; sprinkle with 1 cup mozzarella cheese and top with more beef sauce. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce and sprinkle with remaining mozzarella cheese. [Note:  I think these directions were for layering in a 9x13" pan. For the square pan that I use, I think it's layered as follows:  beef, pasta, half the ricotta, mozzarella, beef, pasta, other half of the ricotta, mozzarella, beef, pasta, last of the beef, last of the mozzarella.]

Bake in 375°F oven 45 minutes or until cooked. Let cool for a bit before serving.