Lemony Summer Squash Orecchiette Recipe. You still have tons of zucchini right?
Ok, I thought so, just checking. If you don’t (hi, Australia!) Pasta, no pomodoro. At the risk of sounding as though we’re carb-loading over here—which, actually, now that I’ve typed that, sounds like a pretty tasty thing to do—I present you with my second pasta dish in as many posts.
I’m having a hot summer fling with Italy, but luckily, Brandon doesn’t seem to mind. In fact, I think he’s happy about it. Butternut squash walnut & sage pasta. Happy Saturday!
Jack and I are in Nashville this weekend for the wedding of one of my best college friends. It’s been fun getting out of town for a few days to spend time catching up with old friends. But the thing Jack and I really love about weddings is attending them when they’re not our own. Last month, we celebrated our 5th wedding anniversary and although we had an amazing wedding day – the stress of planning it all is still part of the memory as well. (Note to self, next time: elope in Italy). But what’s not stressful is this pasta. I threw some chickpeas in here because I had some that I needed to use up. Either way, this a great dish to stay in and cozy up with someone you love. butternut squash walnut & sage pasta Ingredients Instructions Preheat oven to 350 degrees.
Notes - vegan option: omit cheese - I used Jovial's brown rice pasta - Instead of roasting the squash in the oven, you could cook it in the pan. Lemony summer squash orecchiette. You still have tons of zucchini right?
Ok, I thought so, just checking. If you don’t (hi, Australia!) , you can use this recipe as a template for whatever vegetable you do have (ie. broccoli would be delicious here). It’s a straight-forward simple pasta recipe – perfect for highlighting a special seasonal ingredient. My zucchini and yellow squash were on the small side, so I sliced them into thin little coins and paired them with orecchiette pasta.
Rosemary isn’t super summery, but it’s what I had (my basil didn’t last through the heat). Just a few minutes in the pan and you’re done. Lemony summer squash orecchiette Ingredients 3 small summer squash (or 2 medium) 8 oz. dry orecchiette pasta 1-2 tablespoons olive oil 1 clove garlic, minced 1 teaspoon finely chopped rosemary big handful of chopped spinach or other leafy green big squeeze of lemon 1/3 cup feta cheese 2 tablespoons capers a few pinches red pepper flakes optional: grated parmesan cheese plenty of salt & pepper Instructions Notes.
Easy, Vegan Pasta Primavera. Nutritional information Serves 4 30 minutes or fewer.
Spaghetti with chickpeas. Anyone running the marathon this weekend?
I have a hunch that the overlap between people who, say, read a home cooking blog that unapologetically embraces butter and people who, say, run 26.2 miles in their spare time as an personal challenge, is slim-to-none. And yet, I know a handful of people running this weekend that love good cooking as I do, despite the fact that we obviously have nothing else in common. Seeing as they run when not chased, I bet they also do dishes for pleasure and go to bed advisably early for a less cranky tomorrow. Weirdos. But we can meet at a middle ground affectionately called “carbo-loading”. I found this recipe from New York chef and owner of three great Italian restaurants in the city, Michael White, in an article that recommended it for, fittingly, carbo-loading. Spaghetti with Chickpeas [Spaghetti con Ceci] From Michael White, via New York Magazine Serves 4 as a main, 8 as a first course or “2 to 3 marathoners”, says NYM Set 1/3 cup of chickpeas aside.
Roasted Vegetable Lasagna Recipe. Linguine with tomato-almond pesto. We are dragging this summer out.
Maybe it’s because as far as I am concerned, it didn’t really start until August, when the bulk of the heat wave was behind us and we willingly ventured outside of our air-conditioned caves again, and when we finally took a little family vacation. Maybe it’s because if it is still summer, the baby is still a baby and not a one year-old toddler as he will be after this weekend. But it is most likely because we headed down the Garden State Parkway to Exit 0 last weekend for a belated 5 year anniversary mini-vacation without said baby and somehow, well into September, still got sun, sand and freckles. Summer in September?