MEATLESS SPAGHETTI PIE

8 oz. fettucini, cooked al dente and drained

1 cup cottage cheese (NOT fat-free, it will be watery. Use 2 % fat or more cottage cheese)

2 eggs, slightly beaten

1 ½ tsp. salt

1/8 tsp. pepper

1cup grated sharp cheddar cheese

1 egg, beaten

2 Tbsp. grated parmesan cheese

Heat oven to 350 degrees. Mix cooked spaghetti with cottage cheese, 2 eggs, salt, pepper and the cheddar cheese. Place the mix in a buttered 9-inch pie pan. In a small bowl, mix the remaining beaten egg with the parmesan cheese. Spread over the mixture in the pie plate.

Bake 45 to 50 minutes. Serve hot in pie shaped wedges. Top with warmed spaghetti sauce, if desired. Serves 4 to 6.

NOTE: Try spinach spaghetti in place of the fettucine, or any long pasta you prefer. Pie can also be topped with sliced black olives about 5 to 8 minutes before removing from the oven.

HOTDOGS AND MACARONI

8 oz. elbow macaroni

4 frankfurters, beef, chicken or turkey

½ cup shredded fresh carrots

2 Tbsp.chopped celery

1 medium onion, chopped

¼ cup white OR cider vinegar

3 Tbsp. olive oil

salt and pepper to taste

Boil macaroni and drain, reserving the water. Pour the boiling water over the hotdogs and let stand for 5 minutes and then drain. When cool enough, cut hotdogs into thin slices. In a large sauce pan, mix all ingredients and heat, stirring constantly. Makes 4 to 6 servings.

BROCCOLI AND GOAT CHEESE PASTA

1 Tbsp. extra-virgin olive oil
3 cup broccoli florets (3/4 pound)
Kosher salt and freshly ground black pepper
1-1/2 cups chicken stock
1 tsp fresh thyme leaves (or fresh basil) plus 4 to 6 sprigs, for garnish
4 Tbsp. (1/2 stick) unsalted butter, cut into small pieces
4 oz. goat cheese, crumbled (if you can’t find goat cheese, try feta cheese)
12 oz. fresh or packaged angel hair pasta
2 Tbsp. pine nuts

Bring a large pot of water to a boil. In a small skillet, heat the pine nuts in a single layer over low heat until they turn a golden color. This will take about 3 to 4 minutes and be sure to stir the nuts so they don’t burn. Turn onto paper towels to drain and reserve.

Heat the olive oil in a large frying pan. Over medium-high heat, sauté the broccoli florets, stirring as needed, until crispy-tender, about 2 to 3 minutes. Season lightly with salt and pepper. Transfer to a bowl and reserve.

Add the stock to the frying pan and stir the glaze from the broccoli /olive oil into the fluid. Add the thyme. Bring to a boil and cook to reduce the volume by half. Add the butter and the goat cheese and stir together until the cheese melts. Keep warm over low heat.

Meanwhile, add a little salt to the pot of boiling water and cook the pasta until it is al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to the directions on the package.) Drain the pasta well. Add the reserved broccoli to the sauté pan. Cook until heated through, about 2 minutes. Season with salt and pepper, to taste.

To serve, divide the pasta among heated plates. Sprinkle with the toasted pine nuts and garnish with a sprig of fresh thyme or rosemary. Makes 4 to 6 servings.