Hi everyone! I hope you’ve been enjoying this lovely weekend, I know we did! This past week I made my mom’s pasta salad because it was always one of my favorite summer meals that she made. I could seriously eat this every day! It’s so simple to make, so I hope you enjoy as well! Here’s the recipe below.
Ingredients: 12 Oz pasta salad, 2/3 cup olive oil, 1/4 cup lemon juice, 2 tablespoons red wine vinegar, 1 tsp salt, 1 tsp oregano, 1 bunch of broccoli (steamed 3 minutes), 2 sticks pepperoni, 6 Oz mozzarella cubes, 6 Oz Asiago cheese, 1/2 cup chopped red onion, 1/2 cup black olives halved, 1 green pepper cut up, black pepper.
Note: I omitted the red onion as I am not a fan, I only used 1 pepperoni stick, and I substituted the Asiago cheese with marble cheddar cheese. You can pretty much make whichever substitutes you like. I also added extra olives!
Directions: cook pasta, rinse with cold water, and drain. Cook broccoli 3 minutes to steam. Whisk oil, lemon juice, vinegar, salt, oregano and pepper together. Combine all ingredients in a large bowl and them stir in dressing. Easy peasy, enjoy!
Good evening all. It’s time for another new recipe! 🙂 I’m a big pasta girl, but I’m not super fond of heavy red sauces, so I thought I’d try some fettuccine alfredo and see how it turns out. This recipe I found was on Pinterest and originally came from Food Network. It was quite easy to make, which is always great for a weekday! I enjoyed this one, although I still find alfredo sauce to be rather heavy, so I can’t eat too much at once, which I suppose isn’t a bad thing. I would definitely recommend getting fresh parmesan, not the stuff that comes in the green cylinder container! All in all, I’d definitely make this again. Another one for the books. Here’s the recipe below:
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1 teaspoon grated lemon zest
- 2 teaspoons all-purpose flour
- 1 cup 2% milk
- kosher salt
- 2 tablespoons low-fat cream cheese
- 3/4 cup grated parmesan cheese, plus more for topping
- 3 tablespoons chopped fresh parsley
- 12 ounces fresh fettuccine
- freshly ground pepper
- Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the cream cheese and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 12-13 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
- Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.