Salad Pasta with Greek Vinaigrette

I've been looking for recipes that I can try that use a lot of produce from the CSA. Came across a Salad Pasta with Greek Vinaigrette from WW. The recipe calls for lentil pasta which I had never tried. The texture isn't as soft as wheat or traditional pasta, yet it's a healthier alternative that provides some extra protein and fiber. 

I doubled the vinaigrette since WW tends to be a little skimpy when it comes to dressings. It ended up being more than I needed, so I ended up doing a double batch of the salad. It all worked out. 

The photo of the salad isn't the most appealing-looking since I forgot to take a photo of the first batch. Nonetheless, it tastes very good.

Ingredients

4 ounces yellow lentil penne

1 1/2 tbsp extra virgin olive oil

1 1/2 tbsp red-wine vinegar

1 tsp dijon mustard

1/2 dried oregano

1/2 tsp kosher salt

1/4 tsp black pepper

1 medium garlic clove, grated

5 ounces lettuce

1 cup grape tomatoes, halved

1/2 cup red onions, sliced

1/2 cup crumbled feta cheese

Directions

Cook pasta according to package directions. Drain and rinse with cold water. 

In a large bowl, whisk oil, vinegar, mustard, oregano, salt, pepper, and garlic. Add cooked pasta, salad greens, tomatoes, and onion. Toss gently to combine. Sprinkle with cheese.

Makes about 2 cups or 4 servings.

Italian Sausage and Spinach-Stuffed Mushrooms

This recipe is from a Weight Watchers cookbook that I checked out of the library. I haven't had stuffed mushrooms in a long time and wanted to try this healthy version of them. I modified the recipe a bit so that I didn't have any sausage leftover. We (with the exception of Olivia who doesn't eat mushrooms) liked the recipe and would have it again. 

INGREDIENTS

24 large button mushrooms

1/4 pound spicy Italian turkey sausage (I used an entire pound so I didn't have leftovers)

1/2 red onion, finely chopped

1 large garlic clove, minced

2 cups packed baby spinach

3/4 cup cooked brown rice (I used 1 cup)

1/4 cup spreadable light garlic-and-herb cheese

3 tablespoons seasoned dried bread crumbs

1/2 cup grated Parmesan cheese

DIRECTIONS

Remove stems from mushrooms, set caps aside and finely chop stems. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add mushroom stems, turkey sausage, onion, and garlic. Cook, breaking up sausage with a side of a spoon until it is cooked and the mixture is dry, about 8 minutes.

Stir in spinach and cook until wilted, about 2 minutes. Remove skillet from heat, let cool 10 minutes. Stir rice, garlic, and herb cheese, bread crumbs, and 3 tablespoons Parmesan cheese into sausage mixture.

Preheat oven to 375 degrees. Spray baking sheet with nonstick spray. Spoon filled into mushroom caps, pressing firmly. Arrange mushrooms on a prepared baking sheet. Sprinkle evenly with the remaining Parmesan. 

Bake until mushrooms are tender, 18-20 minutes. Serve warm.