Tag Archives: Pasta

Summer Fresh Veggie Pasta

27 Jun

I love pasta. I love artichokes and asparagus. If you love all of those things then you will love this dish! It is great summertime dish that is quick and easy. The freshness of the lemon and crisp summer vegetables are just delicious in the light cream sauce.

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8 ounces of your favorite pasta-cooked according to package directions

1 Tablespoon olive oil

1 14 ounce can artichoke hearts, drained and rinsed, cut in half

1 Bundle asparagus, sliced into small pieces

1 Tablespoon fresh squeezed lemon juice

1 or 2 cloves of garlic, depends on your taste for garlic

2 Tablespoons butter

2 Tablespoons flour

1 cup milk, I used 2% but you can use whatever you prefer

Salt and pepper to taste

Shaved parmesan cheese

Put olive oil in large saute pan over medium heat. Add asparagus and lemon juice, cook for about 5 minutes and then add artichoke hearts. Cook together for about another 4 minutes. Remove the vegetables to a bowl and set aside.

Add butter to pan and melt, add garlic to melted butter. Saute until garlic is fragrant. Add flour and stir, the mixture will thicken. Slowly add milk and keep stirring until the mixture becomes smooth. Add drained pasta and stir to coat. Stir in vegetables and season with salt and pepper to taste.

Serve with grated parmesan cheese, lemon slice and enjoy!

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One Last Soup before Spring…

20 Mar

So, I sit here writing this on the first day of Spring and it is snowing out. When will it end? Hopefully soon but until it does, let’s eat soup. This recipe is a copy cat recipe of Olive Garden’s famous Pasta e Fagioli, meaning “pasta and beans”, it is traditionally a meatless Italian dish however this recipe adds ground beef but I stuck with tradition and left the meat out, which makes this a great meal for meatless Mondays. This is easy, healthy and makes a great meal, definitely give a whirl!

Pasta e Fagioli with shaved parmesan cheese-buon appetito!

Pasta e Fagioli with shaved parmesan cheese-buon appetito!

Ingredients:

1 lb ground beef* (I omitted)

2 tbsp olive oil (if not using meat)

1 small onion

2 carrots, chopped

2 celery stalks, chopped

2 or 3 cloves garlic, minced

28oz can crushed tomatoes

15oz can tomato sauce

15oz can beef broth (vegetable broth to keep it vegetarian)**you may want more depending on how you like it

15oz can kidney beans (with liquid)

15oz can great northern beans (with liquid)

1 tsp salt

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp dried thyme

1/2 tsp pepper

8oz ditalini pasta

*with the salt, pepper and dried herbs-increase or decrease depending on taste

Heat olive oil large dutch oven or pot, add carrots, celery, onion and sauté for about 10 minutes then add minced garlic. Saute for a few more minutes until garlic becomes fragrant.

Add remaining ingredients, except the pasta and simmer for 1 hour.

You may want to add more broth at this point depending on how you like it.

About 15 minutes before the hour is up, boil water for pasta and cook pasta for 10 minutes or until pasta is al dente. Now, a tip from a friend is: to not add the pasta to the soup…add it as you eat it so that it doesn’t blow up in the soup and absorb all the liquid. This was great advice. I kept mine in storage container and added as we ate it. Serve with shaved parmesan cheese and warm, crusty bread; delicious!

*If you would like to do the meat version the first thing you do is cook the ground beef until browned, drain the grease. Set browned ground beef aside and cook veggies as above in same pot, when veggies are ready, add ground beef back into pot and follow the recipe from there. Enjoy!

 

 

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