Becca Boyd shares some of her favorite Italian recipes
Let’s face it — Italian cuisine is pretty “fantastico.” In our February “I ♥ WC” issue, our columnist, Becca Boyd lists two of her favorite Italian dishes that you can make in your own home. And they’re super healthy, too! Becca promises you’ll finish cooking them with enough time to lounge on your couch.
Creamy Farro Italiano:
Ingredients:
- 4 c. water
- 2 c. farro, rinsed
- 1 lg. onion, thinly sliced
- 4 cloves garlic, minced
- 2 pints cherry tomatoes, halved
- 2 1/4 tsp. kosher salt
- 1/2 tsp. red pepper flakes
- 2 tbsp. olive oil
- 1/4 c. grated Parmesan, plus more for serving
- Basil, for serving
Directions:
- Place water and farro in a medium to large saucepan to soak.
- Meanwhile, prep ingredients.
- After farro has soaked about 10 minutes, add onions, garlic, tomatoes, salt, pepper flakes, and olive oil to pan. Stir to combine. Turn heat to high and bring to boil.
- When mixture reaches boil, reduce to a simmer (over lowest heat) and let cook, stirring occasionally, for 30 minutes.
- Taste to ensure farro is chewy, but not hard. Add 1/4 c. cheese to stir and combine.
- Serve, topped with basil and Parmesan cheese.
Zucchini and Goat Cheese Frittata — serves 4-6
Ingredients:
- 12 large eggs
- 1/3 c. reduced fat milk
- 3/4 tsp. salt, divided
- 1 tbsp. minced fresh parsley
- 1 tbsp. minced fresh mint
- 1 tbsp. olive oil
- 1 lg. zucchini, diced
- 1/3 c. finely diced onion
- 1 c. crumbled goat cheese
Directions:
- Preheat oven to 350 degrees. Whisk eggs, milk, 1/2 tsp. of the salt and the herbs in a medium mixing bowl.
- Heat a 12-inch nonstick skillet over medium high heat. Add oil. Once oil is hot, add zucchini, onion, and remaining 1/4 tsp. salt. Sauté, stirring occasionally, until softened and golden brown — about 8 minutes.
- Add egg mixture to zucchini and stir with a rubber spatula, scraping the bottom of the pan and around the edges while it cooks. When it’s beginning to set, add cheese and distribute through mixture.
- Spread mixture evenly in pan and let cook for 30 seconds without touching. Place in oven for about 10 minutes of until mixture doesn’t jiggle anywhere when you shake the pan and is slightly puffed/pulling away from edges. Let cool 10 minutes.
- Slice like a pizza and serve wedges warm or at room temperature.
Check out the rest of “I ♥ WC” for more of our editorial content.
