The BEST spring lemon-herb orzo salad! It’s so easy to make and packed with fresh flavors from tons of herbs, lemon juice, feta cheese and crunchy peppery radish! I love to make this for potlucks, tailgating and make ahead lunches. It’s a vegetarian pasta salad everyone will love!Read More
Mustard Green and Sausage Orecchiette! Just seven ingredients to make this easy, family friendly meal! Cook sauteed mustard greens with sweet Italian sausage and lightly caramelized onion which adds sweetness to this bitter green. Toss with ear shaped pasta for a dish the whole family will love! Takes less than 30 minutes for this weeknight meal!Read More
This spaghetti with tempeh sausage marinara is a weeknight version of one of my favorite weekend dishes! It swaps crumbled tempeh seasoned with sage, fennel, basil and oregano for sausage to make it a vegetarian meal. Add artichokes for veggies and texture! This easy recipe takes less than 30 minutes hands on time!Read More
In all my years of blogging, and all my years of pasta eating, this browned butter spaghetti with roasted cauliflower is my absolute favorite pasta dish! With a rich browned butter and garlic sauce, juicy cherry tomatoes, sweet caramelized cauliflower and briny capers, there’s so many flavors packed into one bowl of pasta. Learn how to make this veggie packed bowl of spaghetti at home!Read More
This Three Bean Tortellini Minestrone tastes like it’s been simmering all day, but you can make it in just over 30 minutes! Thanks to the addition of READ’s canned three bean salad, it gets the yummiest depth of flavor despite just a quick simmer on the stove! It’s vegetarian too, but even meat lovers will like this soup!Read More
Is there anything more comforting than creamy pasta? Enjoy a bowl of comforting goodness in less than 15 minutes with this recipe for easy herbed ricotta fettuccine recipe, made with a simple no-cook sauce of ricotta blended with garlic, herbs and olive oil. Add your favorite seasonal vegetables to make it a meal!Read More
I am pleased to present to you my new favorite pasta salad for summer entertaining: this herbed summer corn pasta salad. Made with bowtie pasta (totally underrated pasta shape) tossed with juicy sweet summer corn, briefly sauteed so it maintains it's crunch, briny feta cheese, and tons of fresh herbs, it's one of those dishes that just tastes like summer.Read More
Enjoy this vegan take on pasta primavera! This pasta primavera with creamy cauliflower sauce uses a dairy-free sauce made by pureeing steamed cauliflower with with onions, garlic, almond milk, and nutritional yeast to make a rich and creamy sauce for pasta. Toss with sauteed seasonal vegetables of your choice!Read More
Spaghetti with greens and gorgonzola is the easiest vegetarian pasta dish! Just saute your favorite green leafy vegetables with garlic and red pepper flakes, toss with whole grain spaghetti and serve with gorgonzola and toasted hazelnuts! It's budget friendly and easy to swap whatever greens look good at the market.Read More
Make this vegetarian lentil pasta with roasted fingerlings, kale and crispy garlic! It's packed with flavor despite the simple ingredients list from crispy fried garlic chips, caramelized onion and plenty of fruity, peppery olive oil! Using lentil pasta means it's also packed with protein for a balanced meal.Read More
This dairy free macaroni and cheese recipe is made with the most incredible pumpkin-sage sauce that gets it's yummy creaminess from the soaked cashews that get blended it. A lay of herb infused panko breadcrumbs over the top add crunch! The perfect pasta casserole for fall!Read More
This recipe for summer gnocchi with basil brown butter is a skillet of goodness! Pillowy gnocchi with sauteed zucchini, corn and cherry tomatoes gets drizzled with a garlicky basil and brown butter sauce. A quick and easy vegetarian dinner to throw together after a trip to the farmer’s market!Read More
Hello friends! Tomorrow is Earth Day, so I hope you have something sufficiently crunchy planned. We'll be spending the morning at the farmer's market then the rest of the day planting in our backyard.Read More
Use up your bounty of summer squash with this pasta with shredded squash and yogurt sauce! Trust me on the yogurt sauce, it's delicious!
Are you swimming in squash right now?
We're not....because we managed to kill our squash plants yet again. Womp womp. We've spent an ungodly amount of money on plants and seeds at the Hartley household, only to watch them wither up and die. Still, every spring we set out to have a garden plot any doomsday prepper would be proud of. When will we ever learn?
If you're better at keeping plants alive than we are, or at least know someone else who is, then maybe you'll appreciate this pasta with shredded squash and yogurt sauce. It's the perfect way to use up lots of summer squash or zucchini, which melds right into the yogurt sauce.
I know the yogurt sauce sounds kinda weird, but trust me on this one. It's takes on a rich and almost sweet flavor mixed with the caramelized squash and parmesan cheese. Plus, it's a heck of a lot easier than whipping up a cream sauce from scratch! Do be sure to use full fat yogurt. Not only does the fat help keep you satisfied but it tastes a heck of a lot better too.
Pasta with Shredded Squash and Yogurt Sauce
- 8 ounces whole grain pasta
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 3 medium-large squash, shredded on the large grates of a cheese grater
- 1 cup plain, full fat yogurt
- 3/4 cup grated parmesan
- Pinch of nutmeg
- 1 14-ounce can chickpeas, drained and rinsed
- 1/4 cup slivered almonds, toasted
- 2 scallions, sliced
- More parmesan, for serving
- Heat a large pot of salted water to a boil. Cook pasta according to directions. Reserve 1 cup of starchy cooking liquid then drain pasta.
- While pasta is cooking, heat butter and olive oil in a large sided skillet on medium-high heat. When butter is melted, add squash, season with salt and pepper and saute until tender, about 10 minutes.
- Decrease to medium heat and stir in yogurt, parmesan, nutmeg and a little reserved pasta water (start with about 1/3 cup). Season with salt and pepper. Stir in chickpeas and pasta and warm through a couple minutes. Pour into a serving bowl and serve garnished with almonds, scallions and more parmesan cheese.
More tasty ways to use up summer squash:
Make the most of summer's bounty with this recipe for summer spaghetti, tossed with sauteed zoodles, burst cherry tomatoes, golden garlic and crispy prosciutto!
Time for another round of Recipe Redux! This month's theme is Get Your Fruits and Veggies in Shape, all about trying creative cuts for fruits and veggies. I obviously went with zoodles, which I've been making on the reg since I was gifted a spiralizer for Christmas. In this recipe, I've tossed with whole grain spaghetti with briefly sauteed zoodles in a summery cherry tomato basil sauce infused with tons of garlic and crispy prosciutto.
Oh, and there's cheese. I love you too.
Veggies pretending to be other things has gotten quite popular lately. Certainly, I've been on board with the trend. It's a fun way to fit in more produce and experiment with different flavors and textures.
Buuuuut...I feel the need to clarify something.
Cauliflower is not rice. Zucchini is not pasta. Lettuce is not bread. Vegetables are not a substitute for carbohydrates.
Don't get me wrong. Zoodles are fun and I swear zucchini tastes better in noodle vs semi-circle form. And I adore cauliflower rice. Actually, I think I like it better than real rice...probably because I'm pretty miserable at cooking rice so that it's nice and fluffy.
But there's also a sinister side to the whole vegetables as other things trend. Rather than being a fun way to experiment with different ways of enjoying veggies, it's become a trendy and socially acceptable way to go low carb. Gone are the Atkins days of a giant hunk of meat and steamed veggies. Now you can have mashed "potatoes," "pizza," "pasta," and (gasp!), even "bread!"
Except it's not.
Zoodles are not pasta. There is an entire country that might kick your a** for claiming it to be so. Zoodles are really yummy briefly sauteed and tossed with actual pasta to add bulk and texture, like I did in this summer spaghetti recipe. They're also tasty in "noodle" soups, where they don't get gummy like pasta sometimes does. Zoodles left raw and topped with pasta sauce are awful. Just don't.
Cauliflower is not pizza. Cauliflower crust is really tasty, but nothing will compare to a thin, crispy pizza with a chewy crust and little spots of char from it's trip into a burning hot woodfire oven. But, it's still really really good, if not pizza, so feel free to try my Mexican inspired one, which still has carbs from a "sauce" of refried beans.
Cauliflower is also not rice. It's better than rice. Yeah, I said it. But you still need carbs with your meal, so top that cauliflower rice with beans or at the very least, have some fruit on the side.
Lettuce is not sandwich bread and it's most certainly not crispy crusted French baguette, savory garlic studded ciabatta or sweet and buttery Sally Lunn bread. It does make for a refreshing wrap for rich, Asian inspired fillings, like warm, soy marinated chicken and veggies or my bulgogi tofu meatballs, as long as you include some brown rice or rice noodles for carbs (and to soak up the delicious sauce).
If you want pizza, eat pizza. If you want bread, eat bread. If you want pasta, eat pasta.
And if you like, throw some zoodles into it.
Summer Spaghetti with Zoodles, Crispy Prosciutto and Garlic
- 8 ounces whole grain spagehtti
- 1/4 cup extra virgin olive oil
- 12 cloves garlic, crushed and peeled
- 4 ounces prosciutto, diced
- 1/2 teaspoon red pepper flakes
- 1 lb zucchini, spiralized
- 1 lb cherry tomatoes (I used mini heirloom tomatoes), halved
- 1 cup basil leaves
- 8 oz mini fresh mozzarella balls, drained
- Bring a large pot of salted water to a boil. Add spaghetti, cook until al dente. Reserve a little of the starchy pasta water (~ 1/2 cup) then drain and set pasta aside until ready to use.
- While pasta is cooking, heat olive oil in a large skillet on medium heat. Add garlic, proscuitto and red pepper flakes. Cook until prosciutto is crispy and garlic is golden, about 10 minutes.
- Add zucchini and saute until crisp tender about 5-7 minutes. Add tomatoes and saute until tender, about 5-7 minutes.
- Toss in pasta with the veggies and add a little starchy pasta water to make a sauce. Stir in basil. Season with just a little salt and black pepper. Toss in mozzarella and serve immediately.
A simple bowl of white bean pasta with spinach gets dressed up with a flavorful garlic oil made with a secret flavor boosting ingredient - anchovies! It’s an easy and budget friendly weeknight dinner!Read More