summer pasta

This is a favorite in our household! It's perfect for summer when you're looking for a light meal on those hot days, and when the tomatoes are in season. Take this recipe and make it your own- if you want more basil, add more! If you want more tomatoes, add more! This can be served hot as a main meal or cold as a side salad.

Recipe::

1 serving of pasta

~6-10 cherry or grape tomatoes

~6-10 small mozzarella balls

3-4 medium-sized fresh basil leaves

2-4 TB extra virgin olive oil

a few dashes of Adobo (optional)

Instructions::

Boil the pasta as indicated on packaging. I like to add some Adobo to the water to add a little extra flavor. While the pasta is boiling, cut the tomatoes and mozzarella into halves and mince the basil leaves. Drain the pasta and combine all the ingredients in a bowl and mix. I usually put everything back in the pot that the pasta cooked in- it softens the mozzarella really nicely. Serve and enjoy!

Notes::

- the pasta shown above is gluten-free trumpets from our local farmer's market, but feel free to pick any shape you wish!

- this is for a single serving- double, triple, quadruple, etc as needed!

- you can substitute 1 medium tomato (diced) for the cherry tomatoes

- you can also substitute 3/4 cup mozzarella (cubed) if you prefer buying the larger mozzarella balls, which I usually do as it's more economical

- although I prefer fresh basil leaves, you could substitute dried crushed basil- start at 1/8 tsp increase the amount to your taste preferences

Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnuts

serves two as a main course

1 teaspoon Meyer lemon zest (from about 1/2 lemon)
juice from one Meyer lemon (about 1/4 cup)
1/2 cup mascarpone cheese
1/2 teaspoon salt
a few grinds of fresh pepper
1/4 teaspoon freshly grated nutmeg
1/2 pound spaghetti
5 cups (loosely packed) fresh spinach, washed, spun dry, and roughly chopped
1/2 cup chopped, toasted hazelnuts

Combine the zest, lemon juice, mascarpone, salt, pepper, and nutmeg in a bowl. Whisk to combine.

Bring a pot of water to boil and salt generously. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water.

Return the pasta to the pot, and set over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add about 1/4 cup of the pasta water (more if necessary) to keep the sauce fluid but not too watery. Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine. Serve immediately.

fettucine carbonara with fried eggs

from 'bon appetit'

4 servings (maybe more like 6)

8 large eggs

2/3 cup grated parmesan cheese

1/3 cup grated pecorino romano cheese

2 garlic cloves, minced

1/2 teaspoon freshly ground black pepper

4 ounces thinly slived pancetta (italian bacon), finely chopped

12 ounces egg fettuccine

1 medium bunch broccoli rabe (rapini), cut into 1/2 inch pieces

Whisk 4 eggs, both cheeses, garlic, and 1/2 teaspoon pepper in medium bowl; set aside. Cook pancetta in large nonstick skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer to small bowl. Reserve skillet with drippings.

Cook pasta in large pot of boiling water until almost tender (about 3 minutes less than package directions); add broccoli rabe. Cook just until broccoli rabe is crisp-tender and pasta is tender, about 3 minutes longer. Drain pasta-broccoli mixture, reserving 1/2 cup cooking liquid. Return hot pasta-broccoli rabe mixture to pot (off heat). Immediately add egg-cheese mixture, pancetta, and 1/4 cup hot cooking liquid; toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed. Season to taste with salt and more pepper, if desired. Cover to keep warm.

Heat skillet with drippings over medium heat. Crack remaining 4 eggs into skillet; sprinkle with salt and pepper and cook until whites are opaque, about 2 minutes. Carefully turn eggs over; cook just until whites are set but yolks are still soft, about 1 minute longer. Remove from heat.

Top pasta with eggs and serve.

Soup: Pasta, Sausage & Bean Soup

Serves: 8

From: epicurious.com

Notes: Can be made vegetarian easily by adding more veggies and taking out the meat, and exchanging chicken broth for veggie broth. I always am changing which veggies I decide to put in.

Ingredients:

2 T olive oil

1 lb Italian sausages, casings removed

1 1/2 cup chopped onions

1 1/2 cup chopped carrots

1 celery, chopped

1 T minced garlic

1 t dried basil

1 t dried rosemary

1/4 t crushed red pepper

1/4 t dried rubbed sage

5 cups chicken broth

1 14.5 oz. can diced tomatoes

1 15-16 oz can kidney beans, drained

1 cup elbow macaroni

Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and saute until beginning to brown, breaking up with back of spoon, about 5 min.

Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper, & sage. Saute until vegetables begin to soften- about 10 minutes.

Add broth, tomatoes With their juices, and beans. Bring soup to a boil.

Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.

Add pasta to soup and simmer until tender, about fifteen minutes. Season to taste with salt & pepper.

Serve with fresh parmesan cheese grated on top.

Definitely one of my favorite soup recipes- easy to make, easy to change to what's in the fridge, and smell & tastes amazing. I have switched out pretty much everything at one time or another- be it the kind of beans, the vegetables, the pasta for barley, the spices... etc.