Dinner

So here's a super-fast super-delish one I just found.  Or rather, I've had it for over a year in my favorite Rachael Ray cookbook, but only tried it this week.  As she would (rather annoyingly) say, Yum-O.



Spaghetti alla Ceci
1 pound spaghetti
3 T olive oil
1/2 t red pepper flakes
4 cloves garlic, finely chopped
1 14 oz can chickpeas, drained
1/2 t dried thyme
black pepper
1/2 c chicken stock or white wine
1 14 oz can crushed tomatoes
parmesan cheese

Cook pasta to al dente.  Heat a large skillet over med heat.  Add oil, pepper flakes and garlic.  Pulse chickpeas in food processor or blender to a fine chop (nearly a paste).  Add to the skillet with oil, etc, saute for 3-4 minutes.  Add the stock and cook down for 30 seconds, then stir in the tomatoes and adjust the seasoning.  Drain pasta and toss with the sauce.  Top with parmesan cheese.


And here's another of my favorite Rachael Ray recipes, alternately titled "The First Thing I Will Be Making As Soon As I Return To The Land of Refrigerated Tortellini and Canned Artichokes, aka America."

Spinach-Artichoke Cheesy Tortellini

1 10 oz box frozen spinach, thawed
2 T olive oil
1 T butter
3 cloves garlic, chopped
1 small onion, peeled and halved
2 T flour
1 chicken stock
1 c heavy cream
1/8 t grated nutmeg
1 14 oz can artichoke hearts in water, drained and chopped
a couple of handfuls of parmesan cheese
salt and pepper
1 lb cheese or spinach tortellini
Cook pasta to package directions. Head a deep skillet over medium heat with the oil and butter. When the butter is hot, add garlic. Using a box grater, grate the onion directly into the skillet. Saute the onions and garlic for 5 minutes. Add flour and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a bubble. Add the nutmeg and reduce heat to low.
Wring the spinach out in a clean kitchen towel or a fine sieve, removing all the liquid. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple of handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper. Toss cooked pasta with sauce, and serve immediately.