gotham kitchen

monday

one-pot skillet lasagna

I’m a huge fan of one-pot meals. HUGE. And this one is the king of them all. I know, you’re probably thinking, “Pasta and marinara sauce? Been there, done that. Boring.” But this is far from your typical boil-water-cook-pasta-mix-with-jarred-sauce recipe. This one uses the juices from the tomato sauce to cook the pasta, creating the most delicious tomato-ey pasta you’ve ever had. AND it takes less than 30 minutes to get on the table. How can you beat that?

  • 1 tablespoon olive oil
  • 1 jar (24 oz) marinara sauce (I like Newman’s best, but use your fave!)
  • 1 cup water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cloves garlic, minced (powdered is good too, use 1/2 tsp)
  • 1 box (16 oz) of penne pasta
  • Salt and ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan
  • 1 cup part-skim or low fat ricotta cheese
  • 2 tablespoons fresh basil leaves, chopped

INSTRUCTIONS

  • Heat olive oil in a large skillet over medium high heat. Add garlic and cook until fragrant.
  • Add entire box of pasta to skillet, followed by tomato sauce, oregano, basil, and red pepper flakes; season with salt and pepper to taste. Give it a good stir.
  • Bring to a simmer and stir in 1 cup water. Bring to a boil and cover. Reduce heat and simmer until pasta is cooked through, about 10-15 minutes. Add additional water as needed.
  • Remove from heat. Stir in mozzarella and Parmesan until combined. Using a large spoon, top with dollops of ricotta. Place under broiler on low until ricotta firms.
  • Top with fresh chopped basil and serve!

coconut curry noodle bowl

This coconut curry noodle bowl is the trifecta of fast, healthy and easy. It’s also a great base to which you can add a protein like chicken or shrimp, or even adapt into a stir fry by reducing the amount of liquid and swapping the noodles for rice. I’ve made a few versions of this dish, but I always come back to the original.

coconut curry soup

  • 2 T olive or sesame oil
  • 3 garlic cloves, chopped
  • 1 T ginger, grated (fresh is best, but you can use powdered)
  • 3 tablespoons Thai red curry paste
  • 2 cups of carrots, chopped
  • 1 red bell pepper, sliced
  • 4 cups vegetable stock
  • 2 tablespoons soy sauce
  • 1 14 oz can of lite coconut milk
  • 6 oz. dried rice vermicelli noodles
  • 1 lime, juiced
  • Cilantro and/or scallions to garnish
  1. In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for about 5 minutes, until fragrant. Add the carrots and cook until slightly tender, about 5 minutes.
  2. Add the vegetable stock, soy sauce, coconut milk, and sliced red bell peppers. Bring to a boil, then reduce heat to simmer. Cook until carrots are fully tender.
  3. Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice, top with cilantro, and serve. You can also add the noodles to the pot and serve them after they’re cooked.