Linguine Pesto With Shrimp & Asparagus

Ingredients:

• 6 oz. whole wheat linguine
• 1 (1-lb.) bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tsp. extra-virgin olive oil
• 3/4 lb. shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1/4 tsp. red pepper flakes
• 1 (14-oz.) can Italian peeled tomatoes
• 1/4 tsp. salt
• 2 tbsp. prepared pesto
• grated zest of lemon
• 6 pitted black olives, chopped

Makes 4 Servings (1 1/2 cups)

1. Cook linguine according to the package directions, omitting salt, and adding asparagus during the last minute of cooking. Drain and keep warm.
2. Meanwhile, heat 1 teaspoon of the oil in a large skillet on medium-high heat. Add shrimp, garlic, and  pepper flakes; cook, stirring frequently, just until shrimp turn pink, about 2 minutes. Transfer to a plate.
3. Heat remaining 1 teaspoon oil in the same skillet over medium-high heat. Add tomatoes and salt and cook. stirring occasionally and breaking up tomatoes with side of spoon, just until sauce begins to thicken, about 5 minutes. Return shrimp to the skillet. Add linguine, asparagus, pesto, and lemon zest; cook, tossing, until heated through. Remove from heat; sprinkle with olives.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This Italian dinner is WAY better than what you would get at your local Italian restaurant (unless your Italian restaurant's chef is Mario Batali, Scott Conant or Michael Chiarello). This colorful dish can be made in 30 minutes or less and it's quite filling. There is so much flavor in this dish it will leave you happy as a clam. You can also use broccoli if you don't have any asparagus on hand. Also, you can use fresh tomatoes in place of canned tomatoes and the dish will still be freshly delicious. I also recommend using flavored olive oil for that authentic Italian taste. You can used Infused Lemon Olive Oil, Organic Infused Garlic Olive Oil or Milanese Gremolata Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com.
 

 



Herb Roasted Pork Loin

Ingredients:

• 6 garlic cloves, minced
• 2 tsp dried oregano
• 2 tsp dried fennel seeds
• 2 tsp finely grated lemon zest
• 1 tsp extra-virgin olive oil
• 1/4 tsp salt
• 1 (3-pound) boneless center-cut pork loin roast

Makes 8 (6 oz) Servings

1. Position rack in middle of oven and heat oven to 350 F.
2. Combine garlic, oregano, fennel seeds, lemon zest, oil and salt in a small bowl. Mash until mixture forms a thick paste.
3. Place pork on a cutting board so it lies perpendicular to you. Using a sharp knife and beginning at the top of the loin, make an incision down the center, about three-quarters of the way into the meat. Gently spread the loin open and repeat the incision in the center of each half of the loin, so the loin is opened, like a book.
4. Rub three-fourths of the garlic mixture inside the loin, then close up the loin by folding in half and then in half again. Use twine to tie loin closed. Rub the remaining garlic mixture over the outside of the loin.
5. Roast pork until internal temperature reads 150 F, 1-1 1/2 hours. Remove from oven and let rest 20 minutes before slicing; serve warm.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Italian food isn't always about pasta; there is so much more. Pork is such a universal ingredient it can go into any ethnic dish. I must say, Italian pork is delicious. The Italian flavors of rosemary, garlic and fennel make this pork so heavenly delicious it will make you wish you were in Tuscany. Don't be afraid to put on too much olive oil. You don't want your pork to be too dry. The pork is even better the next day as leftovers because the herbs are marinating in the pork overnight. I highly recommend serving Roasted Eggplant and Peppers and Warm White Beans with Rosemary with the pork for an authentic Tuscan dinner. And if you can, invite Mario Batali, Michael Chiarello, Scott Conant, Giada De Laurentis and I think they will be impressed.

Grilled Pork & Plum Salad with Almond Gremolata

Ingredients:

• Gremolata:
• 1/4 cup slivered almonds
• 1 garlic clove, peeled
• 1/2 cup parsley leaves
• 1 tsp finely grated lemon zest
• 1 tsp extra-virgin olive oil
• 1/8 tsp salt

• Pork:
• 2 (3/4 lb) pork tenderloins
• 4 firm medium plums, halved
• 1 tbsp extra-virgin olive oil
• 2 tsp red wine vinegar
• 1 tsp finely grated lemon zest
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper
• 6 oz. baby spinach (6 cups)

Makes 4 Servings

1. For the gremolata: In a food processor, combine the almonds and garlic; pulse until just blended, about 10 seconds. Add parsley, lemon zest, oil and salt; pulse until jsut blended, about 15 seconds more.
2. For the pork: Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill pork 8-10 minutes per side, or until a thermometer inserted into the thickest part reads 150 F-155 F. During the last 5 minutes of cooking, place plums, skin side down, on grill and cook, turning once. Transfer pork and plums to a cutting board andlet pork rest for 5-10 minutes. While pork is resting, slice plums into wedges.
3. In a large bowl, combine oil, vinegar, lemon zest, salt and pepper. Add plums and spinach and toss to combine.
4. Cut pork into 1/2-inch thick slices. Divide pork among 4 plates and top with gremolata. Serve warm with salad.

WW POINTS VALUE: 7 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I have officially cooked my way through this cookbook and this recipe is a great way to celebrate. I was craving pork and veggies and if you ever saw the photo for this dish, you would TOTALLY want to  cook this. Gremolata is an Italian chopped herb condiment that is typically made of garlic, parsley and lemon zest and often served as an accompaniment to the traditional Italian dish osso buco. This version includes almonds for a nutty flavor and added protein. The pork was delicious as were the plums. The spinach mixed with the lemon zest, olive oil and red wine vinegar give this dish a nice flavor. This is another version of a sophisticated salad with a lean protein and seasonings. You will never find this dish at the Olive Garden, trust me. Heck, you will never go out to an Italian restaurant once you've cooked this dish. Therer is more to Italian cooking that just pizza and pasta. This dish is great for a dinner party and great for date night, especially if your guests include Mario Batali, Michael Chiarello, Scott Conant, Emeril Lagasse or even Bobby Flay.