Why this blog??

Why this blog?? I often find myself stressing over what to make for my family for dinner. We live a busy life and some meals need time to prep, cook and let's not forget shopping for everything you need. I love cookbooks and websites, but there are so many recipe's at times it is overwhelming. The recipe's I will be posting are things I actually made. I will tell you if they are easy or more time consuming. I will also tell you if they are good. Most of these are recipe's I have made for years and continue to make because they are easy or quick and my family loves them and i know yours will too! I will also try to at least once in a whlie try a new recipe I've found on line or in a book and honestly rate it. I always encourage others to send me their favorite recipe's as well! I am a mom... not a chef. But I am a mom who enjoys cooking for her family and making a somewhat healthy meal (some days more healthy than others:) ) In each recipe I will share how I recommend serving it, any substitutions I can think of that are also good, or ways to prepare ahead of time to make the cooking part seem quicker! I am not a photographer, as you can see... most of these pictures are taken from my phone camera, so may not be the best! I love to hear from others who have made these recipes and what they have done to change the recipe... please post comments! Thank you! To "like" me on facebook, go to this link... It's What's Cookin

Thursday, April 21, 2011

Summer Pasta with Veggies

I call this summer pasta, because it's light and is great loaded with veggies that are in season in the summer.

You can make this two different ways. You can leave it just as is, with the pasta, veggies and olive oil. Or you can add a light cream sauce as I did. By light, i don't mean calorie or fat free... i add only about 1/2 cup of this sauce so it's more of just a coating/flavoring and not an actual sauce.

This time I made it I only used zucchini and carrots since I had them on hand and this was a last minute meal plan. At the end I also added left over steamed broccoli that we had for dinner the night before. When I usually make this I like to make it with zucchini, yellow squash, carrots, asparagus and bell pepper (orange or yellow). I'm sure mushrooms or artichoke hearts would work great too. Get creative and add any of your favorites! Also, sometimes I add left over rotisserie chicken shredded up. Add this at end and just cook on low a few mins till warm.

*2 T olive oil
*1 tsp minced garlic
*2-3 cups chopped veggies
*1 box pasta (penne, bow tie, cork screw... (I love Ronzoni Smart Taste Penne)
*ground black pepper and salt to taste

*1 T butter
*1 T flour
*1/2 cup milk (2% or whole works best)
*1/2 cup mozz or parm cheese for topping

1. saute garlic in olive oil. Add veggies and continue to saute over medium heat until they are fork tender. You don't want them too cooked and soggy. Add your seasonings.

2. While veggies are sauteing, boil your noodles till they are al dente. Drain and return to pan and remove from heat.

3. If you are doing no sauce, at this time add the veggies to the noodles and stir together. You can add a touch more olive oil if you like. Top with some cheese table side.

4. If you would like to do the sauce, I start it when the veggies and noodles have about 5 mins left to cook. All I do is melt the butter in a pan. Once melted, add the flour and whisk together well. Once mixed and smooth, add the milk slowly. Keep stirring. Cook on low for 2-3 mins. Add this to pan that the noodles and veggies are in. Stir well and, again, add cheese table side.


saute garlic in olive oil

here I added the 'light' sauce

served with cheesy rolls (see recipe under sides) and talapia. 

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