Tuna Tetrazzini, Pasta with Zucchini, Tex-Mex Pulled Pork,

Tuna Tetrazzini
Adapted from coracooks.com

Ingredients
8 oz. whole wheat spaghetti, broken into 2” pieces
2 7-oz. cans tuna in water, drained
1/2 cup sliced mushrooms
1/2 cup sliced olives (plain black, kalamata or green)
1/4 cup finely chopped onions
1/2 cup chopped artichoke hearts (plain or marinated)
1/8 teaspoon freshly ground black pepper
1 can cream of mushroom soup, undiluted (substitute low-fat or low-sodium mushroom soup)
1 1/4 cups low sodium chicken broth
1/4 cup white wine or sherry (optional)
2 1/2 cups grated sharp cheddar cheese

1. Cook spaghetti according to package directions and drain.

2. In a large bowl, mix spaghetti, tuna, mushrooms, olives, onion, artichoke hearts and ground pepper, plus 1 1/2 cups of cheese. Stir together mushroom soup, chicken broth and wine or sherry; pour over spaghetti mixture and stir to blend evenly.

3. Pour mixture into lightly greased 13” x 9” baking dish. Sprinkle remaining cheese over top. Bake at 350 degrees until bubbly and lightly browned - about 45 minutes.

Pasta with Zucchini
Adapted from Cooks Illustrated

Ingredients
3 medium zucchini, halved lengthwise and then cut crosswise into 1/2-inch pieces
Kosher salt
1/2 pound whole wheat farfalle
5 tablespoons extra-virgin olive oil
2 large shallots, chopped fine
2 teaspoons grated lemon zest
1/2 teaspoon ground black pepper
1/4 cup chopped fresh parsley leaves
1 pint grape tomatoes, washed and halved
2 tablespoons lemon juice
4oz gruyere cheese, shredded or grated (about 1 cup)

1. Place the zucchini in a large colander and sprinkle with 1 tablespoon kosher salt; set colander over bowl, and let stand 30 minutes until water drains. Spread evenly over double layer of paper towels; pat dry with additional paper towels and wipe off residual salt.

2. Bring 4 quarts water to rolling boil, covered, in stockpot. Add 2 tablespoons kosher salt (or 1 tablespoon table salt) and pasta, stir to separate, and cook until al dente. Drain and return to stockpot.

3. While pasta is cooking, heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add half of squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes; transfer to baking sheet or large plate. Add 1 tablespoon oil to skillet, swirl to coat pan, and repeat with remaining squash.

4. Return empty skillet to medium-high heat; add 1 tablespoon oil and swirl to coat pan. Add shallots and cook, stirring frequently, until softened and browned, about 1 minute. Add lemon zest, pepper, and squash to pan; cook, stirring constantly, until flavors blend, about 30 seconds. Add squash mixture, remaining oil, parsley, tomatoes, and lemon juice to pasta in stockpot; toss to combine. Serve sprinkling cheese over individual servings.

Tex-Mex Pulled Pork
Adapted from Cooksrecipes.com

2 1/2 to 3-pounds boneless pork loin or sirloin roast
1 (8-ounce) can tomato sauce
1 cup barbecue sauce
1 onion, sliced
2 (4 1/2-ounce) cans diced green chiles
4 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon

1. In 4-quart slow cooker, stir together tomato sauce, barbecue sauce, onion, chiles, chili powder, cumin, oregano and cinnamon; add pork roast and spoon sauce over pork. Cover and cook on low heat setting 8 to 10 hours, until pork is tender.

2. Remove pork to a cutting board and pull into shreds.

3. Serve with sauce on side in tacos, sandwiches etc...