Category Archives: Pasta

Mediterranean Pasta Salad

August 3, 2014

In college, I survived on pasta salad. It was my favorite lunch, and it’s the dish that made me enjoy eating raw broccoli. One of the great things about pasta salad is that you can pretty much put whatever you want into it and it will be great, and the ability to customize a dish in a low budget college kitchen is the holy grail of easy, but delicious recipes. It’s also great because you can use jarred/canned items as well. I love throwing in sun dried tomatoes and artichoke hearts in a pinch! The possibilities are endless really, and that what makes it such a good staple to have in mind.

This Mediterranean Pasta Salad is easy too. It’s basically boil the pasta and stir in your toppings! But I’m not always about easy- it’s got to taste good too, and this is my favorite pasta salad for so many reasons. I love the different flavors and textures; the crunch from the broccoli, the sweet acidity from the tomatoes, the earthiness from the olive oil and the salty kick from the olives and the feta. It will be a welcome addition to your next barbecue or pot luck for sure.

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John Legend’s Mac & Cheese

June 14, 2014

This post will be short and sweet. World Cup fever has taken me hostage and I wanted to share this dish while still keeping my eyes glued to one of the most exciting tournaments in the world. I guess as an American- being a sport fan is quite natural and I’ve loved it my whole life, but moving to England has opened my eyes to the world of football (or soccer- it almost pains me to call it that now!). Of course, I’ve got an embedded hope that Team USA will pull it off and English doubt that England will get out of the group rounds, but I will be watching with fingers crossed! Who are you cheering on this time? Any predictions? Shout it out in the comments!

But, on to the reason you’re here, the food. This Mac & Cheese I saw on Martha Stewart. It’s John Legend’s recipe and I was drawn in by the choice in including evaporated milk in the recipe. I’ve never tried it before, so thought it was worth a shot. It made a very delicious, almost custardy cheese filling, which makes the dish incredibly satisfying. The cheese on top bakes to crispy perfection and creates a contrast in texture that the usual breadcrumb topping might provide in other versions. It’s a great dish to take to a party as it can be reheated in the oven quickly after transport. Perfect for a World Cup party perhaps?

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Greek Yogurt Shells & Cheese

February 19, 2014

If you had to eat one thing for the rest of your life, what would it be?

Ah, the question that so many have asked, answered and debated. My response has always varied as I go through love affairs with different dishes or foods. Bread and mashed potatoes have always been quite high on my list of favorites, more recently anything from guacamole to seaweed salad have been the foods that I CANNOT live without. But one dish has always had my heart. From the neon boxed variety to the best baked Classic Macaroni & Cheese, I don’t discriminate. Any type of cheese, any kind of pasta, anytime. What do I wish I could eat for the rest of my life? Mac & cheese.

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Cauliflower Mac & Cheese with Crispy Cauliflower Crust

July 29, 2013

As you can probably tell by reading this blog, I love a comforting, carb-loaded, cheesy pasta dish. It has been a bit of a struggle in the heat of summer, however to convince my husband that A) it is good for our diet and B) turning the oven on in this heat is a great idea. I am definitely a Pinterest person, and I had been seeing lots of Cauliflower sauces for pasta recently popping up on my feeds. That’s when it clicked! If I could take care of problem A, I could definitely get away with problem B, and this dreamy dish was born, and let me tell you, there wasn’t much convincing needed! Pasta, cheese but less of the calories? Done.

But if I was going to make Mac & Cheese that totally revolved around cauliflower, I would forgo my usual breadcrumb crust and make a crispy cauliflower confection that would bring crunch and a bit of a kick with some heat of cayenne pepper. It is not as much a crust as it is a topping, but it gives a great textural contrast to the creaminess of the Mac & Cheese. Try making the Cauliflower sauce for other types of pasta dishes as well, like an Alfredo, or pouring on top of sliced potatoes or other vegetables for a healthier take on scalloped potatoes! My favorite dishes have elements that I can use lots of different ways, and this cauliflower sauce is definitely one of them. My husband said this was the best Mac & Cheese I have ever made and it will be kept on our list of healthier dinner ideas.

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Lemony Linguine with Shrimp

February 25, 2012

As you can probably tell I love to use lemon in my cooking, but I especially love lemon in pasta dishes. This dish is so easy to make, it has fast become a favorite in my home. The tartness of the lemon is balanced by the sweetness of the shrimp and the heat of the chili flakes. Fresh herbs are incorporated in the final minutes of cooking to give the dish a freshness and tons of flavor.

I served this dish following my Tomato Bruschetta. A perfect accompaniment!

Lemony Linguine with Shrimp

Serves 4

1 head of garlic, top chopped off
1 pound dried linguine
2/3 cup olive oil, divided, plus more for drizzling
1 tsp dried chili flakes
1/2 cup fresh lemon juice
1 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
1 pound shrimp, cleaned and deveined*
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 tbsp grated lemon zest

*Shrimp with tails on are okay, as well as frozen and defrosted shrimp.

Preheat the oven to 375ºF. Put head of garlic in a small baking dish and drizzle with about 1 tsp olive oil. Roast in the oven for 30-45 minutes until top is browned and cloves are soft.

While garlic is roasting, whisk together the 1/3 cup oil, lemon juice, salt and pepper. Set the lemon sauce aside.

Bring a large pot of water to to a boil and salt the water when it has started to bubble. Add the linguine and cook, stirring occasionally, until tender but still quite firm to bite, about 7-8 minutes. Drain, reserving 1 cup of the pasta water to bring the sauce together. Return the linguine to the pot with a drizzle of olive oil and stir.

When the garlic has come out of the oven, squeeze out the flesh into a small bowl and reserve. Add the remaining 1/3 cup olive oil to a large frying or saute pan and heat over a medium flame. Add the roasted garlic and chili flakes and saute for 1 minute. Pour in the lemon sauce and stir. Add the uncooked shrimp to the sauce and cook until the flesh is pale pink. Be very careful not to overcook the shrimp at this stage.

Add 1/4 to 1/2 a cup of the reserved pasta water to the sauce and stir. Use more of the pasta water as needed. Immediately add the linguine to the sauce and toss with the herbs and lemon zest. Season the pasta with more salt and pepper to taste. Transfer to a platter or bowls to serve. Enjoy!

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Artichoke and Lemon Pesto Pasta

January 2, 2012

I make a ton of quick mid-week meals, as both my fiance and I work full-time jobs like most of the world. Sometimes it can be so difficult not to just order in or grab something unhealthy just because it’s easier. I was craving this combination of artichoke and lemon, so after searching the cupboard and discovering a can of artichoke hearts, I was off! It was so easy and took only about 15 minutes to prepare. I wanted to share one of the easiest and tastiest meals I’ve made in a long time, my Artichoke and Lemon Pesto Pasta.

Artichoke and Lemon Pesto Pasta

Serves 4-6

1 lb/500g pasta

2 cans artichoke hearts in water

1/2 frozen vegetables, I used broccoli and broad beans

1 lemon, juice and zest

6 cloves of garlic, skins off

1 tsp chili flakes

1 tsp dried oregano

Salt and pepper to taste

3 tbsp olive oil, plus more if not wet enough

Boil a large pot of salted water and boil the pasta. When halfway done cooking add the frozen vegetables and continue cooking until pasta is done to your liking and vegetables are tender. Drain, put back in the pot and set aside.

In a food processor, chop garlic. To the garlic, add the artichoke hearts, juice of the whole lemon and zest from half. Add seasonings and olive oil. Blend until no big chunks remain and smooth. Check the texture and add more olive oil as needed, and blend until combined.

Pour remaining tbsp of olive oil over pasta and put back on the heat. Add artichoke mixture and stir until pasta and vegetables are coated and the pasta is warm.

Hope you enjoy this easy peasy weeknight meal as much as we did! Bon appetit!

Note: I made this recipe in a smaller quantity, hence less in the photos.

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Classic Macaroni & Cheese

January 1, 2012

I. Love. Mac & cheese. Period. I mean, for a dish with it’s history tracing back to medieval times and a record of it being served in the White House by Thomas Jefferson, it has sure stood the test of time. It is the perfect blend of creamy comfort food and simplicity, and it just tastes SO GOOD. There are so many varieties nowadays: truffled, loaded with bacon, mexican style, with lobster, and believe me I’ve tried what feels like every version. I always hold out hope that the next one will be the best one, but still I always seem to be drawn back to the classic; a velvety, cheesy concoction that always hits the spot.

I enjoyed my macaroni & cheese with the lovely Zesty Chili Broccolini I posted earlier. An amazing meal that my fiance adored! Make it for any mac & cheese connoisseur and you will surely remind them why it’s such a classic. Bon Appetit!

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