Lox & Veggie Pasta in Vodka Sauce with a Pear-Goat Cheese Salad with Citrus Dressing

Yes, I've made a smoked salmon pasta before. But this one is new and improved!! It has fresh tomato and zucchini and a thicker, creamier vodka sauce without piling on any extra calories. Who can resist? So even if you've made the previous one, you'll need to quickly whip up a shopping list and run out to make this meal tonight. It's just that good. Additionally, I went the extra mile and used fresh pasta instead of dried/boxed pasta. It's more expensive but it makes the meal ten times better, so take this as a good time to splurge. (My general rule of thumb is that as a side dried pasta is fine but when it's the main meal I go for fresh.)

The pasta was paired with a fall-flavored salad featuring crisp, juicy pears from my local farmer's market with creamy, rich goat cheese and a homemade citrus dressing. The contrasting flavors will have a party in your mouth and you'll be gobbling down this healthy salad in no time.

Difficulty: easy
Time: 45 minutes
Cost: $22.81



Lox & Veggie Pasta in Vodka Sauce
Time: 45 minutes

Ingredients:
2 tsp olive oil
1 c onion, diced
2 garlic cloves, minced
3/4 c mushrooms, sliced
1 zucchini, chopped
1 c cherry tomatoes, halved
8 oz Nova Lox, chopped
1 small can tomato sauce, no salt added
1 small can tomato paste, no salt added
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp black pepper
1/4 tsp nutmeg
1/4 c vodka
1 c fat free half and half
fresh pasta (cooked to directions)

Heat a large pan over medium to medium high heat. Add the oil and let that heat as well. When the oil is hot, add the onions and garlic. Saute for 3 minutes, stirring just enough to keep from burning. (You do not want to over-stir or the onions won't brown throughout this process.)

Add the mushrooms and zucchini. Continue to saute, stirring occasionally, for 5 minutes. Add the cherry tomatoes and cook another 2-3 minutes. Finally, add the lox. Saute just one more minute.

Pour the tomato sauce and tomato paste into the pan. Stir until the paste is melted and the tomato sauce is even. Add the oregano, basil, pepper, and nutmeg. Stir in the vodka and let the sauce simmer, just stirring occasionally, for 10 minutes. (If you are concerned, the alcohol burns off during this process.)

If you haven't set your pasta to cook yet, now would be a good time to do it. Cook according to directions on the package, drain, and set aside and keep warm.

After the sauce has simmered for 10 minutes following the vodka addition, stir in the half and half. Your sauce should now look like familiar vodka sauce, creamy and rich, and in this case, filled with vegetables and lox. Stir occasionally and let the sauce simmer for another 10-15 minutes.

Serve over fresh pasta.

Pear-Goat Cheese Salad with Citrus Dressing
Time: 15 minutes

Ingredients:
1 tbsp shallots, finely diced
1 tsp Dijon mustard
1/4 c fresh orange juice + additional 2 tbsp
4 tsp fresh lemon juice
1/2 tsp sugar
1/4 tsp salt
1/8 tsp black pepper, freshly ground
3 tsp olive oil
2 pears, sliced
arugula and baby greens mix
1/2 c crumbled goat cheese
1/2 c sliced almonds

(this recipe is based upon a similar one from Cooking Light)

Mix together the shallots and Dijon mustard with a whisk until coated. Add 1/4 c orange juice, lemon juice, sugar, salt, and black pepper. Whisk well.

Slowly add the olive oil, whisking the entire time, until the olive oil is fully incorporated and the dressing is ready. Set aside for now.

In a salad bowl toss the pears with the remaining 2 tbsp of fresh orange juice. Add the lettuce and toss well. Sprinkle on goat cheese and almonds. Drizzle the salad dressing over the salad, toss, and serve.