Blog | Nibbles By Nic

Recipe: Tomato Vodka Sauce Fussili with Broccoli

A higher in fiber and lower in fat version of Pasta alla Vodka


Back in the early stages of our relationship, my husband, without fail would always order the “Pasta alla Vodka” whenever we did Italian food on our dates.  Cute it was, but it started to get a little boring.  I used to corner him and try to convert him into some other rustic Italian fare.  However, he wasn’t budgeting; not even more a second on this meal.  Many years later…we are talking a good 13 or so, crazily enough, I’m not sure that he has picked up a fork to this dish at all.  Could he have forgotten about it OR maybe his healthier side kicked in a bit.  However,  not tonight ☺  I am going to surprise him with this higher in fiber and lower in fat version.  I also had to include some chopped up broccoli; a wives duty!

INGREDIENTS

• 8 ozs whole grain fussili (I tend to find a brand with at least 3 grams of fiber per serving to boost up the fiber content!)
• 1/4 cup light cream (I have tried the fat free version, but the low fat has much more body and there is not a severe caloric difference)
• 1 pint cherry tomatoes
• 2 garlic cloves sliced thinly
• 1 small onion chopped
• 2 tablespoon olive oil
• 1 tablespoon butter
• 1 head slightly steamed broccoli chopped into medium sized pieces (or 3 cups frozen broccoli cuts thawed and cooked according to directions)
• 1/4 cup grated parmesan cheese plus more for topping
• 1/4 cup of vodka (Please don’t whip out your Grey Goose, the alcohol reduces down when heated, so unlike cooking with wine, the quality is not so important.)
• Pinch of red pepper flakes

DIRECTIONS

1.) Boil water (Don’t forget to salt it once it’s bubbling as it adds flavor to the pasta) Cook pasta according to directions and put aside.

picture1


2.) Heat oil in a large sauté pan and add butter over medium heat and add onion.  Cook for 6-8 minutes until tender. 
3.) Increase heat and add the light cream, garlic, red pepper flakes and vodka.  Cook until it reduces.

pasta


4.) Add in tomatoes and cook for a minute or two more until tomatoes get slightly wilted.

pasta



5.) Remove sauce and let cool slightly.  Blend in blender or vitamix until smooth.
6.) Toss with cooked pasta and broccoli until thoroughly coated.
7.)  Sprinkle more parmesan cheese on top and enjoy!!

Nicole Meyer
Author: Nicole Meyer
Foodie, Nicole Meyer (A.K.A. Nic) adores sharing her best dishes with you. Nibble your way through her everyday recipes, seasonal finds and holiday tips. For more, visit nibblesbynic.com

Reader Comments | read reactions to this article

post comment


Recipe: Glazed OREO Bars

Simple, delicious and with just few ingredients


oreosby nic



I was contemplating posting something healthy to kick off the school year, but just had to share this one with you first!  (We have the whole school year to go that way!)  These bars are by far (am I rhyming) one of my favorite treats ever.  Why?  Because they are simple, delicious and with just few ingredients.  Plus they are always…and I mean ALWAYS a hit!  Let me know what ya think grin

Ingredients
22 Oreo Cookies crumbled
14 ounce can sweetened condensed milk
1 cup dark chocolate chips
1 cup white chocolate chips
half stick of butter
1/2 cup powdered sugar
1/2 teaspoon milk (more if needed)
dash of vanilla

nibblesbynic


Directions
1.)  Preheat oven to 350 degrees.
2.)  Melt butter in a baking pan and toss oreo crumbs to coat with the butter. (This will be your crust)

nibbles



3.)  Toss on both cups of chips and spread around.  Drizzle on sweetened condensed milk all over the top of the chips.

nibblesbynic


4.)  Bake for about 30 minutes or until the middle is set.

5.)  In a small mixing bowl combine powdered sugar, milk and vanilla until smooth.  Drizzle over bars and serve.

Nic’s Tip - I like to place the entire pan in the refridgerator for about an hour before serving and then cut into squares before serving.  The bars are more held together.

Nicole Meyer
Author: Nicole Meyer
Foodie, Nicole Meyer (A.K.A. Nic) adores sharing her best dishes with you. Nibble your way through her everyday recipes, seasonal finds and holiday tips. For more, visit nibblesbynic.com

Reader Comments | read reactions to this article

post comment


Truffle & Mushroom Ravioli


You open your fridge and find yourself staring blankly for a minute, maybe two, until it hits you; there is nothing!  That defrosted chicken that you could have sworn was in the back of the shelf is no longer there. You frantically open the freezer and “Hallelujah,” frozen truffle ravioli is staring at you in the face.  Oh, the possibilities you have and here is one that is just so simple and delicious.  Dinner is “Oh so DONE!” Phew…..

INGREDIENTS
• 1 package of prepared truffle ravioli
• 1/4 cup low-fat half & half
• ½ cup white wine or cooking broth
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 2 shallots chopped
• 1 lb. cleaned and sliced baby portabella mushrooms
• 1/4 cup grated parmesan cheese + more for sprinkling
• chopped parsley for garnish
• Ground pepper

mushroom


DIRECTIONS
1.)  Cook pasta according to directions (al dente) in salted water and drain. Put aside. 
2.)  Heat oil in large skillet.  Add shallot and cook until tender for about 2 minutes.  Add in garlic and mushrooms cook for 2-3 more minutes until just starting to brown.

mushroom



3.)  Pour in half & half and broth in the cream.  Bring to a boil and add in parm chesse and ground pepper; stir until sauce is well blended for a couple more minutes and reduced to the thickness of a tomato sauce.
4.)  Transfer your drained pasta to the sauce pan
5.)  Immediately sprinkle with more grated cheese and fresh parsley.

mushroom



6.)  Serve with a nice glass of white wine and ENJOY!!

mushroom

 

Nicole Meyer
Author: Nicole Meyer
Foodie, Nicole Meyer (A.K.A. Nic) adores sharing her best dishes with you. Nibble your way through her everyday recipes, seasonal finds and holiday tips. For more, visit nibblesbynic.com

Reader Comments | read reactions to this article

post comment


Peanut Butter Noodles


Back in the 80s my father introduced me to “Peanut Butter Noodles” and I never looked back.  What is it about the twirly Chinese Pasta with a creamy coating of Peanut Butter Sauce.  I know….it’s just plain delicious!!  Here we have my version of this lovely authentic treat.  Care to know the best part?  It gets even tastier the next day chilled in the fridge! YUM!

Serves 4-6

Ingredients
• 8 ounces lo mein noodles (If you cannot find in your specialty store use spaghetti)
• 1/4 cup smooth reduced-fat peanut butter
• 2 tablespoon honey
• 2 tablespoon reduced sodium soy sauce (more to taste if you desire)
• 1 tablespoon sesame oil
• 2 tablespoon rice wine vinegar
• crushed peanuts for garnish

Directions
1.) Cook noodles according to directions. (Rinse with ice cold water to stop the cooking process and keep them firm)

peanutbutternoodles1


2.) Toss the noodles with the sesame oil to keep them from sticking and in a small bowl whisk together peanut butter, honey, soy sauce and rice wine vinegar.

peanutbutternoodles2



3.) Add the sauce to the drained noodles while still warm and mix all together until thoroughly coated.

peanutbutternoodles



4.) Garnish with peanuts and remaining green onion.

 

Nicole Meyer
Author: Nicole Meyer
Foodie, Nicole Meyer (A.K.A. Nic) adores sharing her best dishes with you. Nibble your way through her everyday recipes, seasonal finds and holiday tips. For more, visit nibblesbynic.com

Reader Comments | read reactions to this article

post comment


Peanut Butter Chocolate Chip Whole Wheat Pancakes


“Peanut Butter Chocolate Chip Whole Wheat Pancakes!!” Even typing the words makes me drool.  My daughter requested this interesting, yet so perfect combo one day and was shocked that I had never dreamt it up before! I mean talk about a Reese’s Peanut Butter Cup on serious breakfast steroids!  So fantastically decadent and delish that it has actually become one of my most famous go-to brunch-y company treats. 

Ingredients
* 2 cup white whole wheat flour or all-purpose flour or all-purpose flour
*1/4 cup cream peanut butter
¼ cup Nutella (hazelnut-chocolate spread)
*1/4 cup peanut butter chips
* ¼ cup chocolate chips
* 1 teaspoon vanilla
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup organic milk or low-fat milk + more if needed
* 1/2 cup unsweetened apple sauce
* 2 large eggs beaten
* warm maple syrup for topping

Directions
Whisk together eggs, milk, peanut butter, Nutella, apple sauce & vanilla in a small mixing bowl.

In a larger mixing bowl combine flour, salt, baking powder peanut butter chips & chocolate chips.

peanutbutternutellapancakes



Add to dry mixture and stir until it turns into a batter. (Add more water or milk in necessary)

peanutbutternutellapancakes



Heat pan and add butter to a griddle pan.
Gently pour the pancake batter onto the pan into circles. Wait for each to bubble and flip.
Drizzle with warm syrup and garnish with a couple chocolate chips and peanut butter chips on top.

peanutbutternutellapancakes

 

Nicole Meyer
Author: Nicole Meyer
Foodie, Nicole Meyer (A.K.A. Nic) adores sharing her best dishes with you. Nibble your way through her everyday recipes, seasonal finds and holiday tips. For more, visit nibblesbynic.com

Reader Comments | read reactions to this article

post comment
nancy@skinnykitchen.com wrote on July 13, 2014

Wow Nic these pancakes look amazing!

John L wrote on July 11, 2014

OK, I’m gonna try these tomorrow morning! They Look Yummy. Nice Recipe!



Page 1 of 12 pages |  1 2 3 >  Last ›

Recently Commented On New To The Site