1.Bucatini with Winter Pesto and Sweet Potatoes
Ready in under 30 minutes, this deserves a spot in your weeknight dinner rotation come winter.
1 large sweet potato, peeled and cubed
1 medium red onion, cut into wedges
1/3 c. plus 2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
4 c. torn kale, collards, or mustard greens
½ c. fresh flat-leaf parsley
2 oz. grated Parmesan cheese (about 1/2 cup), plus more for serving
1 clove garlic
2 tsp. lemon zest, plus 1.5 tablespoons lemon juice
12 oz. bucatini
toasted pine nuts, for serving
- Preheat oven to 425°F. Toss together potato, onion, and 2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Bake, stirring once, until potato and onion are tender, 24 to 26 minutes.
- Meanwhile, place kale and parsley in a food processor. Pulse until chopped, 4 to 5 times. Add Parmesan, garlic, lemon zest, and juice. Pulse, scraping down the sides as needed, until finely chopped, 10 to 12 times. With the machine running, slowly add remaining 1/3 cup oil through the feed tube. Season with salt and pepper.
- Cook pasta according to package directions, reserving 1/4 cup pasta water before draining. Toss pasta with roasted vegetables, pesto, and pasta water.
- Serve topped with Parmesan and pine nuts.
Per Serving: protein: 17 g; fat: 30 g; carbohydrate: 80 g; fiber: 6 g; sodium: 289 mg; cholesterol: 12 mg; calories: 657.
2.Spinach-Artichoke Deep-Dish Pizza
Bake homemade pizza in a cast-iron skillet for irresistibly crispy crust.
1 tbsp. extra-virgin olive oil
1 (5-oz.) container baby spinach, coarsely chopped
3 garlic cloves, chopped
1/2 c. ricotta
1 1/2 oz. Parmesan, grated (about 1/3 c.)
1 tbsp. fresh lemon juice
1/4 tsp. crush red pepper flakes
Freshly ground black pepper
1 1/2 tbsp. cornmeal
1 lb. store-bought pizza dough, at room temperature
6 oz. Fontina cheese, grated (about 1 1/2 c.)
1 (14-oz.) can artichoke hearts, drained and quartered
Fresh basil leaves, torn, for serving
- Heat oven to 450 degrees F with the rack in the lowest position. Heat oil in a 10″ skillet over medium heat. Add spinach and garlic and cook until wilted and liquid has evaporated, 3 to 4 minutes; transfer to a plate. Cool skillet slightly and wipe clean.
- Stir together ricotta, Parmesan, lemon juice, and red pepper flakes in a bowl. Season with salt and black pepper. Sprinkle skillet with cornmeal. Stretch dough into a 12″ round. Carefully press dough into the bottom and up the sides of the skillet.
- Top dough with ricotta mixture, spinach, Fontina, and artichokes. Bake until the crust is golden brown, 20 to 24 minutes. Let stand 5 minutes.
- Serve sprinkled with basil and cut into wedges.
Per Serving: protein: 32 g; fat: 32 g; carbohydrate: 67 g; fiber: 5 g; sodium: 1,186
3.Carrot-and-Black Bean Crispy Tacos
Dig into vegetarian tacos with tons of fresh flavor.
3 tbsp. extra-virgin olive oil, divided
1 small onion, chopped
1 poblano pepper, diced
1 tsp. chili powder
1 (15.5-oz.) can black beans, drained and rinsed
1 tbsp. fresh lime juice, plus wedges for serving
Freshly ground black pepper
1/2 lb. medium carrots, cut into 3″ to 4″ sticks
1 tsp. ground cumin
8 whole-grain taco shells, warmed
Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving
- Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.
- Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.
- Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.
Per Serving: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.