Tagged: pasta

Fresh Pumpkin Pasta

Fresh Pumpkin Pasta

Posted in Mains Tagged with , ,

Nothing says ‘Hello Fall’ like fresh pumpkin pasta! Toss with browned butter, sage, and roasted root veggies or just olive oil & garlic to bring out the pumpkin. Yesterday I made fall official. I bought

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Ingredients
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup pumpkin puree
  • 3 large eggs
  • 1 teaspoon olive oil
Roasted Tomato Zucchini Squash Pasta Salad

Roasted Tomato Zucchini Squash Pasta Salad

Posted in Salads Tagged with , ,

With arugula, green beans, red onions and white balsamic vinaigrette, this roasted tomato zucchini squash pasta salad is all about the veggies.  Summer is prime pasta salad season. And I am taking full advantage of

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Ingredients
  • 1 pint cherry tomatoes, halved
  • 4 ounces green beans, trimmed and cut into 1-inch pieces
  • 2 medium zucchinis, cubed
  • 2 medium yellow squash, cubed
  • 3 tablespoons olive oil
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 8 ounces penne pasta
Pasta with Baby Greens, Beans and Walnuts

Pasta with Baby Greens, Beans and Walnuts

Posted in Mains Tagged with , ,

A vegetarian pantry dinner plus arugula and spinach this pasta with baby greens, beans and walnuts is a quick and easy 20-minute meal. For my usual weeknight pasta, I like to keep things simple with

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Ingredients
  • 12 ounces short pasta (farfalle, rotelle, fusilli, orecchiette, penne)
  • 1/4 cup olive oil
  • 4 garlic cloves, peeled and thinly sliced
  • 1-15 ounce can cannellini beans, drained and rinsed
  • 1/3 cup roughly chopped toasted walnuts
  • 1 ounce grated Parmesan plus shaved Parmesan for serving
  • Zest of half a lemon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Antipasto Spaghetti

Antipasto Spaghetti

Posted in Mains Tagged with ,

I love to pair pasta with the goodies from the olive bar to make Antipasto Spaghetti. With olives, tomatoes and more, nothing beats a quick and easy meal. The past month has been kind of

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Ingredients
  • 12 ounces spaghetti
  • 2 tablespoons olive oil
  • 8 ounces assorted antipasti including garlic pitted olives, tomatoes, artichokes & peppers)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Shaved Parmesan for serving
  • Torn basil or chopped parsley for serving
Peanut Udon Noodles with Grilled Vegetables

Peanut Udon Noodles with Grilled Vegetables

Posted in Mains Tagged with , ,

From kindergarten through adulthood, I always had the same thing for lunch A peanut butter and jelly sandwich with a side of carrot sticks. I am a creature of habit, so I find all that

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Ingredients
  • 8 ounces dried wide udon noodles
  • 1 medium zucchini, halved lengthwise
  • 1 medium yellow squash, halved lengthwise
  • 1 red pepper, quartered and deseeded
  • 1 ear corn, shucked
  • 1 tablespoon + 1/4 cup olive oil
  • 1-1/4 teaspoons kosher salt
  • 1-1/4 teaspoons black pepper
Butternut Squash Orzo

Butternut Squash Orzo

Posted in Uncategorized Tagged with , ,

I am always searching for simple dinners. Monday to Friday evenings are so wonderfully chaotic that I crave something filling that won’t require too much effort to get on the table. By 7:00 pm, I

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Ingredients
  • 1 small butternut squash, peeled and cut into 1/4-inch cubes
  • 3 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 handfuls baby spinach
  • 3/4 cup orzo
  • 1 garlic clove, minced
  • 1/3 cup crumbled blue cheese 
  • 1 teaspoon minced chives
Carrot Mac & Cheese

Carrot Mac & Cheese

Posted in Mains Tagged with , ,

Every time I pickup my son at daycare his teachers tell me that he is a very good eater. What does that even mean? Is it variety? Quantity? I guess there aren’t too many things

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Ingredients
  • 3/4 pound carrots, peeled and thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 cup water
  • 3 cups penne rigate (9 ounces)
  • 3 ounces shredded sharp cheddar (1-1/2 cups)
  • 1/2 teaspoon black pepper
  • 1 tablespoon fine breadcrumbs
  • 1 tablespoons minced chives
Fresh Tomato Sauce

Fresh Tomato Sauce

Posted in Mains Tagged with , ,

My pantry is never without canned tomatoes. Whole, diced or crushed, they are a constant staple. Canned tomatoes are the base for so many soups, like Tuscan ribollita and roasted tomato. They are also handy

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Ingredients
  • 2 pounds Roma tomatoes
  • 1 tablespoon olive oil
  • 1 small white onion, roughly chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Fresh Spinach Pasta

Fresh Spinach Pasta

Posted in Mains Tagged with ,

Pasta is my absolute favorite go-to, quick weeknight dinner, but sometimes I do have those carb-heavy cravings on the weekend. I would eat pasta every single day of the week and never get tired of

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Ingredients
  • 5 ounces baby spinach
  • 2-1/2 cups all-purpose flour
  • Pinch of salt
  • 3 large eggs
  • 1 teaspoon olive oil
Pasta e Fagioli

Pasta e Fagioli

Posted in Soups Tagged with , , , ,

With a mix of carrots, garlic, cannellini beans, dried rosemary and oregano, this fast version of pasta e fagioli is a simple pantry soup that’s very tomatoey. The hustle and bustle of the holiday season

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Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, roughly chopped
  • 1 medium carrot, peeled and roughly chopped
  • 2 garlic cloves, minced
  • 1-28 ounce can diced tomatoes
  • 1-15 ounce can cannellini beans
  • 3 cups vegetable stock
  • 1/4 teaspoon dried rosemary
Fresh Pasta With Basil Pesto

Fresh Pasta With Basil Pesto

Posted in Mains Tagged with , , , ,

I can’t take credit for the lush green foliage that now dominates our back deck. It is an absolute dream for someone like me who never thought it was possible to live in a home

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Ingredients
  • For pasta
  • 2 cups all-purpose flour
  • Pinch of salt
  • 3 large eggs
  • 1 teaspoon olive oil