Rigatoni with Asparagus-Pistachio Pesto

The below recipe for rigatoni with asparagus-pistachio pesto is another winner from Andrew Zimmern's food blog. He created the recipe while working at a French restaurant in Minneapolis years ago and apparently it helped win over his wife. It's easy to see why. This pasta dish was absolutely delicious. Brady did most the work so I can't talk about the labor that went into it but I can say that the pasta has tons of flavor. This recipe makes a lot so be prepared for leftovers, we were eating off it for a couple days. Probably not the best decision a few days before my final wedding dress fitting but luckily it still zipped!

Rigatoni with Asparagus-Pistachio Pesto
** adapted from Andrew Zimmern's blog

Prep/Cook Time: 1 hour
Serves: 6-8

1/4 c. pine nuts
1 bunch asparagus, cut into 1 inch pieces
3 medium carrots, chopped
1 shallot, chopped
1/2 c. basil
2 garlic cloves, minced
1 T. honey
2 tsp. thyme, chopped
1 1/2 tsp grated lemon zest
1 tsp. cumin
1/4 c. olive oil
salt and pepper
1 pound whole wheat rigatoni
1/4 pound sliced bacon
1 c. chicken stock
2 T. butter
1/4 c. pistachios, finely chopped
1/3 c. parsley, chopped
freshly grated Parmesan cheese

Preheat the oven to 400. Toast the pine nuts on a baking sheet for about 3 minutes, or until golden brown.

In a food processor, combine the asparagus, carrots and shallots and process until chopped. Put the mixture in a baking dish, stir in the basil, garlic, honey, thyme, lemon zest, cumin and 1/4 cup olive oil. Bake for 25 minutes, stirring once, until the vegetables are soft and starting to brown. Season with salt and pepper as needed.

Meanwhile, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Set the pasta aside and toss with just a little olive oil to coat.

In a large skillet, cook the bacon over medium heat until crisp. Drain the bacon on paper towels and then chop.

In a large skillet or pot, combine the cooked vegetables with the stock and butter and cook for about 4 minutes. Add the pasta, pine nuts, pistachios, and the reserved pasta water. Cook until the sauce is thick and the pasta is coated. Stir in the parsley and chopped bacon. Season with salt and pepper as needed. Serve with grated cheese.

Pasta with Eggplant and Garlic Thyme Breadcrumbs

Pasta always seems like an easy option for Friday night dinners during Lent. Brady came across this recipe for pasta with eggplant and garlic thyme breadcrumbs recently and we gave it a try last weekend. We eat tons of vegetables but I tend to forget about eggplant. I think it's partially due to the fact that eggplant requires a little prep work. I also try to avoid heavy groceries when it's just me doing the grocery shopping! This dish reminded me though how tasty eggplant is and that it's completely worth the extra 30 minutes to let it soak in salted water to get rid of any bitterness. Luckily, the rest of the steps in this recipe are simple and the end result is delicious!

Pasta with Eggplant and Garlic Thyme Breadcrumbs

Prep/Cook Time: 45 minutes

8 cherry tomatoes, halved
1/2 c. tomato puree
1 clove garlic, minced
2 T. olive oil
12.5 ounces whole wheat rigatoni or fusilli pasta
1 eggplant
1 T. capers
1 T. black olives, halved
basil
salt and pepper
freshly grated Parmesan cheese

Garlic Thyme Breadcrumbs
6 T. breadcrumbs
3 T. olive oil
2 garlic cloves, minced
1 tsp thyme

Preheat the broiler to HI.

Cut the eggplant into small cubes and put them in salted water for half an hour. After soaking, pat them dry and put them on a baking dish covered with a little cooking spray. Drizzle with a little olive oil and broil them for about 4-5 minutes, until golden and crisp. Set them aside.

Cook the pasta according to directions. Meanwhile, saute the garlic in a pan with 2 T. olive oil. Add the halved tomatoes, the tomato pure, a little salt and 3 T. of water. Let the sauce cook for 5 minutes on low. Add in the capers, olives and a little torn basil.  Add the baked eggplant cubes and mix well.

While the sauce is simmering and the pasta is cooking, combine the garlic thyme breadcrumb ingredients in a small bowl.

Before draining the pasta, put 2 T. pasta water in the tomato and eggplant sauce. Drain the remaining pasta water and then combine the pasta and eggplant sauce. Serve with grated cheese and the garlic thyme breadcrumbs on top. 

Roasted Pumpkin Risotto with Sweet Italian Sausage and Apples

I was not very good about posting recipes this fall while working on wedding plans. The below recipe was one that I made back in October or November but never got around to posting on the blog. This was an outstanding dish and perfect for fall/winter so I am happy to finally be sharing it. While you aren't going to be able to find sugar pumpkins in the grocery store this time of year, butternut or acorn squash would work just as well in it's place. The combination of the apples, sausage, and cheese go together perfectly and make this such a warm and comforting meal.

Picture from The Cozy Apron

Roasted Pumpkin Risotto with Sweet Italian Sausage and Apples
** adapted from The Cozy Apron

Serves 4
Prep/Cook Time:

1 small sugar pumpkin, peeled, seeded, and diced (or butternut squash)
2 golden delicious apples, peeled, corded and diced
1 tsp. pumpkin pie spice
2 T. olive oil
1/2 tsp salt
1/2 tsp pepper
2 T. honey
3. T. butter
1 small onion, chopped
1 c. Arborio rice
1/2 c. white wine
4 c. chicken stock, very hot
2 sweet Italian sausage links, casings removed and browned
1/4 c. shredded Gruyere
1/4 c. Parmesan, grated
4 sage leaves, chopped

Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray.

In a medium bowl, combine the pumpkin, apples, pumpkin pie spice, salt, pepper, honey, and 2 tablespoons olive oil. Spread the mixture onto the prepared baking sheet and roast for about 25 minutes, stirring halfway through. Set aside.

Cook the Italian sausage in a small skillet until browned. Set aside. 

While the pumpkin is roasting, begin the risotto by preheating a large skillet over medium-high heat. Once hot add 2 tablespoons of butter and then add the chopped onion and cook for about 2 minutes. Add the rice and stir to coat all of the grains. Add the white wine and gently stir. Allow the wine to reduce until almost absorbed and then add 1/2 cup stock. Stir gently and allow the rice to absorb the stock. Once the stock is almost fully absorbed add another 1/2 cup stock; repeat this process until the rice is soft and creamy. This should take about 20 minutes.

To finish the risotto, turn off the heat and stir in the remaining 1 tablespoon butter, Gruyere, Parmesan, browned Italian sausage, and the pumpkin mixture. Stir in the chopped sage leaves. Serve immediately.

Pasta with Braised Pork and Red Wine

Before the holidays Andrew Zimmern posted the below recipe on Twitter. Brady forwarded the recipe to me and it was instantly added to the "must make soon" list. Andrew Zimmern is probably best known for his Bizarre Foods shows but there is nothing bizarre about this recipe. The ingredient list, while it appears long, is basic and the flavor that the pork gets after simmering for a couple of hours in the red wine is fantastic.

Pasta with Braised Pork and Red Wine
*** from Andrew Zimmern's blog

Serves 6
Prep/Cook Time: 2 hours

2 T. olive oil
1/2 pound pancetta, diced
3 pounds trimmed boneless pork shoulder, cut into 1 inch chunks
salt and pepper
3 sage leaves
2 thyme sprigs
1 rosemary sprig
1 small onion, diced
1 small carrot, diced
1 celery rib, diced
1 leek, white and green parts only, diced
4 garlic cloves, diced
2 c. chicken stock
2 c. dry red wine
1 14oz can of tomato puree
1 pound tubular pasta such as Ziti
freshly grated Parmesan, for serving

In a large dutch oven or cast iron pan, heat the olive oil. Add the pancetta and cook over moderate heat until the fat has rendered, about 6 minutes. Transfer the pancetta to a medium bowl.

Season the pork with salt and pepper and add half of it to the pan. Cook over moderately high heat until richly browned all over, about 5 minutes. Transfer the pork to the bowl with the pancetta. Repeat with remaining pork.

Add the herbs to the pan along with the onion, carrot, celery, leek and garlic and cook, stirring, until the onion is translucent, about 2 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pan and bring to a boil. Return the pancetta and pork shoulder to the pan and simmer over moderately low heat until liquid is almost fully evaporated, about 10 minutes. Add the stock and tomato puree and return to a boil. Cover and simmer the sauce over moderately low heat for 1 hour, until the meat is very tender.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. Skim the fat from the surface of the sauce and discard the herb stems. Season the sauce with salt and pepper. Add the pasta and toss until well-coated. Serve with grated cheese.

Pasta and Spinach Salad

My to-do list has felt never ending these past couple of weeks. Between working at summer camp (thankfully now over) and preparing my new 2nd grade classroom I feel like I may as well have moved into my school building! I thought I'd share a couple of pictures of my classroom to show what I've been up to. I decided on an owl theme this year and let me just say my new found obsession with owls has gotten out of control. They are EVERYWHERE in my room- bulletin boards, book labels, pillows, supply labels, personalized note cards, my desk, etc. 

My classroom library. How cute are the pillows that my mom made?!

 It's hard to read but the lettering says "Look Whoo's in 2nd Grade"and the plaque on the tree says "Ms. Bower's Wise Owls" 

Yes, my mom and I made each and everyone one of these owls!

As a result of the classroom craziness, posting my recipes has ranked pretty low on the list. I have been cooking though and wanted to share the below pasta salad recipe. My mom came across this recipe years ago and we've been making it ever since. It's perfect to serve for dinner or to pack for weekday lunches.

Pasta and Spinach Salad

Prep Time: 30 minutes
Serves: 4-6

12 oz. bow tie pasta
1/2 c. red pepper, chopped
1/2 c. red onion, chopped
1 (10 oz) package spinach leaves
1 can mandarin oranges, drained
2 c. diced cooked chicken
1/2 c. almonds

Dressing:
1 tsp. ginger, chopped
1 clove garlic, chopped
1/3 c. rice wine vinegar
1/4 c. orange juice
1/4 c. olive or vegetable oil (I use a little bit less)
1 tsp. sesame oil
1 envelope onion soup mix
2 tsp. sugar

Cook pasta, drain and run cold water over the pasta noodles to cool them down. Mix dressing in a small bowl. Combine all ingredients in a large bowl. Chill and serve.

Retro Sunday Dinner: Beef Stroganoff

Last Sunday, Brady and I enjoyed a 1960's style dinner in honor of the return of Mad Men. I had fun researching retro dishes but to be honest, a number of them didn't sound very appealing (Chicken Kiev, chicken filled with clarified butter, no thank you!). I don't recall having traditional Beef Stroganoff but Brady was super excited about it and when I found a "healthier" recipe on Cooking Light I figured that it would be our best option. I thought it turned out pretty well. I overcooked our beef slightly but I thought the mushroom sauce turned out great. This is a hearty dish but it's under 350 calories and only has 11 grams of fat, not bad for a pasta dish with beef and sour cream!

I made a classic wedge salad to go with our Beef Stroganoff and in Mad Men fashion we planned on making martini's. Key word planned. We had a situation with the ice and apparently you can't make a martini without ice. A little sad but it was probably a good thing come Monday morning when I was getting up at 5:30am!

Beef Stoganoff
 ** adapted from Cooking Light

Serves 4
Prep/Cook Time: 25 minutes

1 pound boneless sirloin steak
8 ounces cremini mushrooms, sliced
1/2 cup onion, chopped
1 T. butter
2 T. flour
1 c. fat free, low sodium broth (beef, chicken or vegetable)
1/4 cup dry sherry
1/2 tsp salt
1/8 tsp pepper
3/4 cup light sour cream
8 ounces egg noodles (I used egg pappardelle from Trader Joe's)
3 T. minced parsley

Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan and keep warm. Add mushrooms and onion to pan; sauté 4 minutes. Add mushroom mixture to beef and keep warm.

Heat a large pot filled with water. Cook the egg noodles according to directions. Drain and set aside. 

Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly. Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream.

Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs.

Brady and I as Don and Betty Draper last Halloween.

Pasta with Brussels Sprouts, Pears, and Bleu Cheese

Last Friday, Brady and I made the below vegetarian pasta recipe. This was such an unusual combination for a pasta but we both absolutely loved how the recipe turned out. The original recipe calls for fresh or dried figs instead of the pear but I couldn't find either. I tried pears and I thought the pears worked great. The original recipe also suggests using some crumbled bacon on top as an alternative to the almonds and I'm sure that would be amazing too.

Pasta with Brussels Sprouts, Pears, and Bleu Cheese
*** adapted from a recipe on Twenty by Sixty

Serves 4 
Prep/Cook Time: 30 minutes

2 T. olive oil

8 ounces whole wheat pasta, any shape

1 1/2 pounds Brussels sprouts, trimmed and roughly chopped 

4 ounces bleu cheese, crumbled

1 ripe pear, cored and chopped
handful of dried cranberries

salt and pepper

1/4 cup slivered almonds, for garnish

Heat the oven to 400°.  Grease a 9x13-inch baking pan with cooking spray.  Bring a large pot of water to a boil. Add the pasta and cook it halfway through (about 6 minutes; it should still be quite firm). Add the Brussels sprouts to the pot and cook, until the pasta and vegetables are just barely tender, another 3 minutes. Drain, reserving 1 cup of the cooking water, and return the pasta and Brussels sprouts to the pot.        

Stir in the bleu cheese, pears, dried cranberries, 2 Tbs. oil, and a splash of the cooking water. Sprinkle with salt and pepper, toss. Add more cooking water if needed. Pour the pasta mixture into the prepared pan. Bake, checking once or twice and adding a bit more of the cooking water if the pasta looks too dry, until the mixture is bubbling, about 10-15 minutes. Garnish with slivered almonds and a sprinkle of bleu cheese and serve.

** You could definitely skip baking the pasta and just serve as is. I'm not really sure how much of a difference baking the pasta made since it's not a particularly cheesy dish.

Sonoran Shrimp Scampi

So here's a spooky story. Last Friday I was heading home from work and talked to Brady on the way about our dinner options. He had found a chicken soup recipe but because it's Lent I suggested something with fish or seafood. I told Brady that I had a good shrimp pasta recipe at my apartment that I had made years ago but since we were going to cook at his place he said that he would just look for recipe on the internet. So low and behold, I get to Brady's and guess what recipe he bought ingredients for??? You guessed it, the recipe that I had in mind! So weird but I was happy that Brady came across this recipe because I forgot how good it is!

Picture from Epicurious

Sonoran Shrimp Scampi
** from Epicurious

Serves 4
Prep/Cook Time: 30 minutes

2 poblano chiles
1 pound medium shrimp, shelled and deveined
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil
2 cloves garlic, finely chopped
2 red bell peppers, seeds removed and thinly sliced
2 tablespoon chopped sun-dried tomatoes
1 tablespoon lime zest
1/4 cup fresh lime juice
1/2 cup white wine
4 cups whole wheat farfalle, cooked
1/4 cup fresh cilantro, chopped

In a large pot of water, boil the pasta according to directions 

Place chiles directly over the burners of a gas stove and roast over medium-high heat, turning occasionally, until skin is charred and chiles soften, about 10 minutes. Or broil in the oven until skin is charred and chiles soften, about 12 minutes. Remove from heat and place in a paper bag or ziplock bag. Let steam for 10 minutes and then remove peel and seeds. Slice thinly; set aside.

Sprinkle shrimp with half the salt and pepper. Heat oil in a large pan over high heat. Cook shrimp, stirring occasionally, 2 to 3 minutes. Add garlic; cook about 1 minute. Stir in poblano chiles, red peppers, sun dried tomatoes, lime zest and lime juice. Cook until liquid reduces by half and shrimp are no longer translucent, 1 to 2 minutes. Add wine and reduce until slightly syrupy. Stir in pasta. Top with cilantro and serve.

Bacon and Butternut Squash Pasta

You know a dish turned out amazing when you are already planning when you'll make it again and you are envious that your boyfriend ended up with the leftovers at his house. Brady and I made the below pasta recipe over the weekend and LOVED it. My mom made this dish a few weeks ago and raved over it so I knew that it was going to be good but it turned out even better then I imagined. There is a little bit of prep work that goes into making this dish but it is so worth it.

This is such a great hearty winter pasta and it's surprisingly under 400 calories. We used the creme fraiche as suggested in the original recipe but I will definitely try using light sour cream next time. They taste so similar that I think it would be an easy swap and make the dish even lighter. I'm telling you, this is a standout recipe and one that I will be making again very soon!

Wish I could say this was my photo but it came from Cooking Light.

Bacon and Butternut Squash Pasta
** adapted from Cooking Light

Serves 6
Prep/Cook Time: 1 hour and 15 minutes

1 large butternut squash, seeds removed, peeled and cubed
1 tablespoon olive oil 
12 ounces uncooked whole wheat rotini pasta 
1 bunch kale, chopped
3 bacon slices 
2 cups onion, thinly sliced
1 teaspoon salt, divided 
5 garlic cloves, minced 
2 cups fat-free, lower-sodium chicken broth, divided 
2 tablespoons all-purpose flour 
1/2 teaspoon crushed red pepper 
1 cup crème fraîche (or light sour cream)
1/4 cup shredded Gruyère cheese


Preheat oven to 400°.

Arrange cubed squash in a single layer on a baking sheet coated with cooking spray. Drizzle with olive oil. Bake at 400° for 30 minutes or until squash is tender.

Cook pasta according to directions, till almost al dente, omitting salt. Add kale to pot during last 2 minutes of cooking. Drain pasta mixture.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings and cook 6 minutes, stirring occasionally. Add 1/2 teaspoon salt and garlic; cook 1 minute, stirring occasionally.

Bring 1 3/4 cups broth to a boil in a small saucepan. Meanwhile, in a small bowl, combine remaining 1/4 cup broth and flour, stirring with a whisk. Add flour mixture, remaining 1/2 teaspoon salt, and pepper to broth. Cook 2 minutes or until slightly thickened. Remove from heat; stir in crème fraîche (or light sour cream).

Combine squash, pasta mixture, bacon, onion mixture, and sauce in a large bowl; toss gently. Place pasta mixture in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 400° for 20 minutes or until bubbly and slightly browned.

Mushroom Ragu

Last winter I made a mushroom bolognese, it was good but the below recipe for mushroom ragu is even better. Brady made the mushroom ragu for us before Thanksgiving and we both absolutely loved it. I love that this is a hearty and filling dish yet it's meat free. This is a recipe that could easily be lightened and requires little ingredients. We served our ragu over whole wheat gnocchi but it would be terrific over any type of pasta.

Sorry, not the best photo but I promise it tastes good!

Mushroom Ragu
** from Food Network, recipe by Giada De Laurentiis

Serves 4
Prep/Cook Time: 45 minutes

1/4 c. extra virgin olive oil (this could be decreased)
1 large onion, chopped
2 garlic cloves, minced
1 pound mixed mushrooms, chopped
1/2 c. Marsala
2 c. chicken broth
1/3 c. heavy cream (you could substitute half and half)
5 fresh basil leaves, chopped
1/4 c. flat parsley, chopped
1/2 c. Parmesan cheese, grated

In a large skillet heat the oil. Add the onions and garlic over medium-low heat until the onions have softened, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes.

Add chicken broth and simmer for about 30 minutes or until the sauce has reduced by half. Add the cream and mix well. Take the pan off the heat add the fresh herbs and Parmesan cheese and mix thoroughly. Serve over your favorite pasta.

Pasta with Corn, Burrata, Pancetta, and Chilies

I love it when you can make a great dinner on the cheap and quickly. There are days (usually Sunday's) when I like to make something that's a little more time consuming, but sometimes it's really nice to be able to make a great dinner in under 20 minutes. Last Friday night, Brady and I made the below pasta recipe and it was perfect- cheap, fast and tasted great!

Picture taken from Une-deux Senses- mine didn't turn out well.

Pasta with Corn, Burrata, Pancetta, and Chilies
** adapted from Une-duex Senses

Serves 2-4 (depending on how much you eat!)
Prep/Cook Time: 20 minutes

1/2 pound dried or fresh pappardelle or fettuccine ***
1/2 c. panko bread crumbs
1/2 c. fresh basil leaves, plus extra to garnish
olive oil
1/4 pound pancetta, diced
1/2 can corn (or if it's in season, 2 ears of fresh corn)
4 dried red chilies, seeds removed and cut into small pieces
1/2 c. Parmesan, shredded
1/4 pound burrata

Cook the pasta according to directions. Drain, reserving 1 cup of the pasta water.

While the pasta is cooking, place the bread crumbs, basil, and a little salt in a food processor; grind until smooth. Drizzle the bread crumbs with 1 Tablespoon olive oil and process until incorporated. Using a non-stick skillet, toast the bread crumb mixture until lightly browned and dry, set aside.

For the sauce, heat 1 Tablespoon of olive oil in a large skillet. Add the pancetta and cook for 2 minutes or until slightly browned. Add the corn and chilies and cook on medium for 5-7 minutes, stirring occasionally. Add the cooked pasta, Parmesan, and 1/2 cup of pasta water. If needed add the extra pasta water. To serve, garnish the pasta with a sprinkling of the toasted bread crumbs, a couple of chunks of burrata, and torn basil leaves.

*** I would highly recommend the Trader Joe's brand of lemon pepper pappardelle, it added so much extra flavor to the dish.

Butternut Squash and Cranberry Pasta

Brady made the below pasta recipe for me last week and it was definitely blog worthy. Not only did it taste good, but it looks pretty and is perfect for fall.  I loved that this was a vegetarian pasta yet it still felt hearty.We both thought that it was great as is but you could add a bit of chopped pancetta for a some texture and to add a little saltiness if you feel the need to have meat. I would imagine a little pancetta added to this dish would be pretty amazing!

Butternut Squash and Cranberry Pasta
** from Budget Bytes

Serves 4
Prep/Cook Time: 40 minutes total

1 (2 pound) butternut squash, peeled, seeded and cut into small cubes
4 T. oil, divided
1 tsp dried sage
1 pound pasta, such as orecchiette
1/2 bunch fresh parsley, chopped
1/3 c. dried cranberries
3/4 c. shredded parmesan
salt and pepper to taste

Cut the ends off of the squash to provide a flat surface. Stand the squash on one end and use a vegetable peeler to remove the skin. Slice a few rounds off of the small end to shorten the squash, and then cut down through the center of the thick end to expose the center. Use a spoon to scoop out the seeds and pulp. Cut the remaining squash into small cubes.

Heat 2 Tbsp of olive oil in a large pot or skillet over medium heat. Once the oil is hot, add the cubed squash, sage, salt & pepper (a generous sprinkle). Saute until the squash tender (about 10-15 min). Taste a cube or two to make sure they're cooked through. Turn the heat off.

While the squash is cooking, cook the pasta according to the package directions (boil for 7-10 minutes or until al dente). Drain the pasta. Once the squash is tender and the pasta is drained, add the pasta, cranberries, and chopped parsley to the pot. Stir to combine. Drizzle the last 2 Tbsp of olive oil over everything and add salt and pepper to taste. Before serving, stir in the shredded parmesan.

** You could also roast the butternut squash for about 30 minutes in a 425 degree oven. The squash got a little mushy and I think roasting it might preserve the shape and texture of the butternut squash.

BLT Pasta

I just realized that I haven't posted any new recipes since the 18th, yikes! It's been a busy (and fun) two weeks with the start of school and a wedding last weekend in Minneapolis. I have a few recipes that I will be posting this weekend that we have made over the last two weeks and hopefully from here on out I will be better about posting more frequently. No guarantees though!

This week we made two great dishes, a BLT pasta and a pizza that I will share the recipe for later. The BLT pasta was Brady's idea, it's a favorite dish of his at a restaurant in Eau Claire, Wisconsin where he went to college. I was expecting a heavy pasta dish but the recipe that we used is light and perfect for the end of summer. I loved the garlic lemon sauce and the addition of the basil and arugula not only adds great flavor but makes the dish bright and aesthetically pleasing!

BLT Pasta
recipe from Heather Cristo Cooks

Serves 4
Prep/Cook Time: 25 minutes

1 lb whole wheat pasta (we used Fusilli)
5-6 slices bacon
1 large bunch arugula
1 handful fresh basil
2 cups cherry tomatoes
2 cloves garlic, minced
2 lemons, juiced
¼ cup olive oil (I think you could use less and just add a little pasta water at the end)
Kosher salt and Cracked black pepper
*** canned crab meat (optional) 

Bring a large pot of water to a boil.

Meanwhile, cook the bacon till crispy and then set aside to drain on a paper towel.

Cook the pasta according to directions.

In a small bowl, combine garlic, lemon juice, and olive oil. Add the vinaigrette to a skillet and bring to a simmer. Add the cooked pasta to the skillet and toss to coat. Add the crumbled bacon, arugula, basil, and cherry tomatoes to the pasta and toss. Season with salt and pepper.

*** The original recipe suggests topping the pasta with a little crab meat. We tried this, it was good but I don't think it's necessary.

Chicken Caprese Pasta

Last weekend I made bruschetta and ended up with leftover tomatoes, mozzarella and basil that I didn't want to go to waste. Mixing them in with some pasta seemed like an obvious solution for a quick weeknight meal. Not incredibly creative, but super simple, the pasta tasted great and it was the perfect way to use up the leftover bruschetta fixings!

Chicken Caprese Pasta

Serves 4
Prep/Cook Time: 25 minutes

16 oz. whole wheat pasta, any shape
2 chicken breasts, cut into bite-sized pieces
1/2 jar Vodka Sauce (I recommend Trader Joe's)
1 roma tomato, diced
1/4 c. fresh mozzarella, diced
handful (about 10) basil leaves, cut into ribbons

Bring a large pot of water to a boil. Cook the pasta as directed and drain once the pasta is al dente.

Meanwhile, heat a large skillet over medium high heat. Add a tsp of oil to coat the pan. Cook the chicken until done and then remove from the skillet and set aside.

In a small saucepan, heat the vodka sauce. Once heated through turn down to low until the pasta is cooked. 

In the large pot, combine the pasta, vodka sauce, chicken, diced tomatoes, mozzarella, and fresh basil. Stir to combine over medium heat until the cheese starts to melt and then serve.

Summer Squash and Sausage Pasta

The below is a super simple pasta recipe that Brady and I recently made. I love that this recipe requires little ingredients and can be made in 20 minutes. I would have preferred to use spicy Italian chicken sausage as the original recipe suggests, but the grocery store we went to didn't carry it. We used regular spicy Italian sausage and while it tasted great, I think the chicken sausage would have been a slightly healthier option and would have probably tasted just as good.  We served ours with a classic bruschetta- toasted french bread topped with a tomato slice, peice of fresh mozzarella, basil and then a drizzle of balsamic vinegar. Delicious and perfect for summer!

Summer Squash and Sausage Pasta
** adapted from Eats Well With Others
print recipe

Serves 3-4
Prep/Cook Time: 20 minutes

8 oz whole wheat rigatoni
2 or 3 links spicy Italian sausage or chicken sausage
1 zucchini, cut in half down middle and then in cut into half moons
1 summer squash, cut the same as zucchini
2 T. Parmesan cheese
1 lemon
salt and pepper
basil

Start boiling a large pot of water. Once water is boiling, add the water and cook till al dente. Reserve 1/2 cup of pasta liquid and set aside.

Meanwhile, heat a nonstick skillet with cooking spray and saute spicy Italian sausage. Use a wooden spoon to break up the sausage and create crumbles. When the sausage starts to get crispy, add the cut zucchini and yellow squash to the pan and saute until browned.

When the pasta is done, drain and add the pasta to the skillet. Stir to combine the pasta, sausage and vegetables. Add in the reserved 1/2 cup of pasta liquid and the juice of one lemon. Sprinkle in the Parmesan cheese and stir until melted.  Season with salt and pepper as desired and serve with torn fresh basil.

Salmon and Pasta with Roasted Red Pepper Sauce

I'm back to blogging after a very busy week. Unfortunately I didn't do any blog worthy cooking this past week but I am still catching up from the week before. As you can tell I love to cook, and I love to cook with Brady and my family, but sometimes its really nice to come home to a meal that has been prepared for me. Two weeks ago Brady made us an excellent dinner of salmon and pasta with a roasted red pepper sauce. I can't say anything for the preparation because I wasn't present but I loved the flavor of the sauce and the whole dish felt very healthy and perfect for a light summer dish.

Salmon and Pasta with Roasted Red Pepper Sauce
** from Allrecipes.com
print recipe

Serves 2
Prep/Cook Time: 40 minutes

2 salmon filets
2 tablespoons lemon juice
1/2 cup roasted red bell peppers
1/3 cup grated Parmesan cheese
1 tablespoon cornstarch
2 teaspoons minced jalapeno peppers
1 clove garlic, minced
1/4 cup chopped fresh cilantro
1 cup chicken broth
1 (8 ounce) package angel hair pasta

In a small baking dish, arrange the salmon filets. Sprinkle the salmon with lemon juice and then tightly cover with foil. Bake at 450 degrees, about 12 to 14 minutes.

Meanwhile, in a blender, puree red peppers, parmesan, cornstarch, jalapeno pepper, and garlic. Add cilantro and chicken broth and blend.

Pour pepper mixture into a skillet. Stir over high heat until boiling. Reduce heat to keep warm. 

Cook pasta in boiling water, about 7 minutes. Drain, and return to pan. 

Stir juices from the baked salmon into red pepper sauce. Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce.

Pasta with Asparagus, Pancetta, and Pine Nuts

If you are a regular reader of this blog you have probably picked up on the fact that I love Cooking Light recipes. I subscribed to the magazine for years and would clip out recipes and put them in a big binder. Over the years my binder multiplied into numerous binders. Now, in an effort to cut down on paper, I no longer have a subscription and instead check out the Cooking Light website regularly. Yes, I know, I am so eco-friendly :)

The below recipe is yet another Cooking Light success. I was anxious to see how it would turn out, anytime there isn't much of a sauce I get a little nervous, but it was great. This is a perfect dish for this time of year because asparagus is in season and super cheap at the grocery store and farmers market. And let's be honest, anything with Pancetta, aka Italy's version of bacon, is going to taste good!

Picture taken from Cooking Light- my camera is broken and the phone picture didn't turn out

Pasta with Asparagus, Pancetta, and Pine Nuts
** adapted from Cooking Light
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Serves 2-4
Prep/Cook Time: 30 minutes

8 ounces cavatappi pasta (thick spiral pasta)
1 pound asparagus, trimmed and cut diagonally into 1 1/2 in. pieces
1 garlic clove, minced
3 T. pine nuts
2 ounces pancetta, diced
1 lemon
2 tsp olive oil
salt and pepper
1/4 c. shredded Parmesan cheese

Preheat oven to 400.

Cook pasta according to directions, omitting the salt and oil; add asparagus to pasta water during last 3 minutes of cooking. Drain.

Meanwhile, arrange pine nuts in a single layer in a small baking dish. Bake at 400 for 3-5 minutes or until golden brown, stirring occasionally. Once browned remove from pan and set aside.

Increase oven temperature to 475. Arrange pancetta in baking dish and bake for 6-8 minutes or until crisp. Make sure to keep an eye on the pancetta so it doesn't burn. Skim out fat and remove the pancetta to a small bowl lined with a paper towel to soak up some of the fat.

Combine juice of the lemon, olive oil, and salt and pepper to taste. Drizzle over pasta mixture; toss well to coat. Sprinkle with pine nuts, pancetta, and cheese.

Seared Scallops with Spring Vegetable Risotto

I am going to begin this post with a bit of a warning, the recipe below is a bit labor intensive. I think the directions in the original recipe were a little hard to follow which may have been part of the problem. I am hoping that my directions below make a little more sense and make the preparation of the dish a little easier. The dish wasn't hard to make but it did require two cooks in the kitchen. If it had just been me cooking it might have been a little interesting.

That being said, I really loved the dish and thought that it was worth the time and effort. There are a lot of great flavors with the lemon, wine and the addition of the gremolata- which we forgot about at first but after we added it I thought the gremolata really made the dish. The risotto paired perfectly with the seared scallops but you could easily substitute chicken or shrimp or not mess with a protein at all.

Seared Scallops with Spring Vegetable Risotto
** adapted from Cook's Illustrated, Light and Healthy
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Serves 2
Prep/Cook Time: 45 minutes

Gremolata
2 T. minced fresh parsley, stems reserved
2 T. minced fresh mint, stems reserved
1/2 tsp grated lemon zest

Risotto
1 bunch asparagus, ends trimmed and reserved, spears cut on the bias into 1/2-inch pieces
1 pound leeks, greens reserved, white and green parts halved lengthwise, sliced thin and rinsed
4 c. low sodium vegetable broth
3 c. water
1 T. oil
2 garlic cloves, minced
1/2 c. frozen peas
1 1/2 c. arborio rice
1 c. dry white wine
1/2 c. Parmesan cheese, grated
1 T. butter
2 tsp. fresh lemon juice

Scallops
1 pound (about 8) fresh large scallops, patted dry to remove any moisture
salt and pepper

Combine the parsley, mint, and lemon zest in a small bowl; set aside.

Combine broth and water in a medium saucepan and heat over medium-high heat. Chop the tough asparagus ends and leek greens into 1/2 inch pieces and add to the broth, along with the reserved mint and parsley stems, and bring to a boil. Reduce heat to medium-low, partially cover, and simmer for 15 minutes.

Meanwhile, heat 2 teaspoons of oil in a large skillet over medium heat. Add the asparagus spears that have been cut on the bias, 1/8 tsp salt and 1/4 tsp pepper, and cook, stirring often until crisp-tender, about 4-6 minutes. Add the frozen peas, and continue to cook until heated through, about 1 minute. Remove the vegetables from the pan and set aside.

Next, in a large skillet heat 1 teaspoon of oil. Add the leeks, 1/4 tsp salt, and 1/4 tsp pepper. Cover and cook over medium-low heat, stirring occasionally, until softened, about 8-10 minutes. Uncover and increase the heat to medium. Stir in the garlic and cook until fragrant, about 30 seconds.

Strain the broth, discarding the solids. Set over low heat and cover to keep warm.

Add the rice to the leek mixture and cook, stirring constantly until the ends of the kernels are transparent, about 2-3 minutes. Stir in the wine, and cook, stirring often, until it has been absorbed, another 3 minutes. Stir in 3 cups of broth and continue to simmer, stirring every few minutes until the liquid has been absorbed and the bottom of the pan is almost dry, about 12 minutes.

Stir in 1/2 cup more broth every few minutes as needed to keep the bottom of the pan from drying out. Continue to cook, stirring often until rice is al dente, about 10-12 minutes.

Meanwhile, heat a medium size skillet over high heat and add a bit of butter or oil. Add the scallops, about four at a time to avoid crowding, to the skillet and cook for 3 minutes on each side. Remove scallops and repeat with remaining scallops.

Remove risotto from heat, and vigorously stir in the cheese, butter and lemon juice, then gently fold in the reserved asparagus and peas. Season with salt and pepper if necessary and serve served with seared scallops on top and garnished with gremolata.

Rigatoni with Vegetable Bolognese

Exactly a year ago I cooked for Brady for the first time. We had been dating for about a month and I wanted to cook something special so I made homemade bolognese. It was awesome, if do say so myself, and I am pretty sure that dish helped me win Brady over. There is definitely some truth to the saying "the way to a man's heart is through his stomach."

I wanted to make the bolognese for us last night but the recipe calls for three different kinds of meat - not exactly Lent friendly. I did some searching and came across a Giada De Laurentiis recipe for a vegetable bolognese that sounded delicious and got tons of reviews so I gave it a try. I thought the dish turned out great, very different from my original bolognese, but I loved that it was hearty and filling even though it was meat free.

** I linked my original bolognese recipe in case anyone is looking for a good classic bolognese recipe or has a man that they want to impress :)

Rigatoni with Vegetable Bolognese
** modified from Food Network, courtesy of Giada De Laurentiis
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Serves 4-6
Prep Time: 20 minutes
Cook Time: 25 minutes

1 ounce dried porcini mushrooms (I only used 1/2 ounce)
1 1/2 cups hot water
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 garlic cloves
2 T. olive oil
2 tsp chopped fresh thyme leaves
1 tsp chopped fresh oregano leaves
2 tsp salt
1 tsp finely ground black pepper
5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
2 T. tomato paste
1/2 cup red wine
1/2 cup mascarpone cheese
1 pound whole wheat rigatoni pasta
1/4 cup Parmesan

Place the dried porcini mushrooms in a small bowl and cover with the 1 1/2 cups very hot water. Set aside and let the mushrooms soften.

Finely chop the carrots, onion, bell pepper and garlic. Place the olive oil in a large skillet or dutch oven and heat over medium-high heat. Add the chopped vegetables, thyme, oregano, salt and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the sauce simmer until the liquid is reduced by half, about 10 minutes. Add the mascarpone cheese and stir just until the cheese is incorporated.

Meanwhile, bring a large pot of water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8-10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid (which while typing this I now realize we forgot to do). Toss the pasta with the sauce mixture. Add some of the reserved pasta cooking liquid if necessary. Serve garnished with fresh Parmesan.

Lemon-Vodka Pasta

I am a big fan of Trader Joe's. I think they have some really great products at a very reasonable price. I have many favorites at the store that have become staples in my pantry. Brady received the Trader Joe's Cookbook for Christmas and it was such a great gift. The cookbook is full of quick recipes with minimal ingredients. I had to "borrow" it so I could share the recipe on the blog, I haven't decided if I will return it or not....

This past week we made a Lemon-Vodka Pasta with Chicken. Probably not our healthiest meal but it was cold and snowy and we were both in the mood for something filling and comforting. I think that it could definitely be lightened but I thought it was worth the extra calories.

Lemon-Vodka Pasta
** adapted from The I Heart Trader Joe's Cookbook
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Serves 4
Prep/Cook Time: 20 minutes

1 (16 oz) bag whole wheat linguini, spaghetti, or capellini
2 chicken breasts, cut into small pieces
1 (8 oz) container mascarpone (or you could use light cream cheese)
zest and juice of one lemon
bunch of asparagus, cut into 2 inch pieces
2 T. vodka
1/2 cup fresh basil leaves, roughly chopped
lemon pepper
salt and pepper

Bring a large pot of water to a boil. Cook the pasta till al dente. While the pasta cooks, in a medium saucepan, warm the mascarpone, lemon juice and vodka. Season to taste with salt and pepper. About four minutes before the pasta is done add the asparagus to the pasta pot. Once cooked, drain the pasta water.

Meanwhile heat a skillet with a little bit of oil and add chicken to the skillet. Sprinkle chicken with lemon pepper and cook till no longer pink in the middle.

Add the cooked chicken to the vodka sauce and pour over the pasta and asparagus. Garnish with chopped basil.