Triple Threat Pasta

Yummmmmm.

Double Yum.

No...This is definitely a Triple Yum!

Now this is what's for dinner around here.

And I don't even like cooking,
so the fact that I whipped this together in less than 30 minutes is even better!
I really wish that I did enjoy cooking,
because I just love eating!
Somehow, baking is just so much more fun for me.
Now, maybe...just maybe, if I continue to have quick successes like this,
my feelings will change about cooking.
Of course any time I add mushrooms, spinach, and garlic into anything,
it's a triple threat.
And I fall in love.
Yes, I fall in love easily when it's just plain delicious.
This is also an easy recipe to modify for vegan,
so now it's just even more fabulous!

Triple Threat Pasta
Ingredients:
1 package of bow-tie pasta
2 cups sliced mushrooms
4 cloves of garlic finely chopped
1 bunch of spinach
2 tablespoons butter or vegan margarine
2 cups milk or vegan substitute
2 tablespoons corn starch or flour
1 cup parmesan cheese
salt and pepper to taste


Directions:

1. Prepare pasta until it al dente and set aside.

2. Heat a large skillet pan on medium and add 2 tablespoons of butter.

3. Once the butter begins to sizzle, add the sliced mushrooms.  Let them cook down until they soften and change color, then add the finely chopped garlic.  Stir.

4.  Add the milk to the skillet mixture and bring to a low boil.  Add the corn starch and use a whisk for about 3 minutes to thicken the cream sauce.

5. Place the spinach on top of the sauce in the skillet and cover until the spinach begins to wither.  Once it is cooked down, stir to combine all ingredients.

6.  In a large serving bowl, combine the pasta with the cream sauce, then add salt and pepper to taste.

Top with shredded parmesan cheese, then serve immediately while it's warm.

Probably plan for going back for seconds...it's just soooo good.

It's clearly a triple threat of deliciousness

Enjoy!  I know you will!

Creamy Roasted Tomato Pasta

This has been a fabulous year for tomatoes!

Seriously, look at how beautiful these are.

Gorgeous.

They just cry out to be something equally beautiful and delicious.

So that is exactly what I made them.

Creamy Roasted Tomato Pasta
Recipe ideas from Food and Wine

Ingredients:
1 package of Bucatini (or any type you'd like.)
Heirloom Tomatoes, enough to fill a baking sheet when cut in half
Garlic cloves
Thyme enough to sprinkled over tomatoes
Basil enough to sprinkle over tomatoes
1 cup milk or cream (or vegan substitute)
2 tablespoons flour
Salt and pepper to taste

Directions:

1. Preheat the oven to 350°. Line a rimmed baking sheet with aluminum foil and set aside.
2. In a large bowl, toss the tomatoes with the olive oil, garlic cloves, basil, thyme, and season with salt and pepper. Roast the tomatoes for about an hour, until starting to brown and their skins split.
3. After tomatoes are done, place them in a food processor and pulse a few times.
4. Pour pureed tomatoes into a large sauce pan on medium heat.
5. Add the cream and tbls of flour to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes.
6. In a large pot of boiling salted water, cook the bucatini until al dente; drain.
7. Add the bucatini to the sauce and toss over low heat until the pasta is coated, about 1 minute.  

Then dig in and enjoy!

Cheesy Zucchini Cakes

If you were hoping for a sweet and very tempting dessert cake,
well, I'm going to disappoint you.
Sorry.
But only for a moment,
because this recipe is also delicious.
I ate the last cake at lunch today
after I heated it up in a skillet to get the crispiness back.
I think that the crispy edges are just the best.
What isn't great about fried zucchini and cheese?
Seriously...
There's nothing wrong with that!

Cheesy Zucchini Cakes
Recipe slightly modified from A Few Short Cuts

Ingredients:
1 zucchini (mine was larger then needed, so I needed more egg)
2 eggs
2/3 cup cheddar cheese (this is what I had on had)
1 cup bread crumbs (really you could use anything combining agent)
1 Tbl. red pepper flakes
2 Tbls. olive oil

Directions:
1. Grate your zucchini and remove as much moisture as possible by placing between kitchen towels and squeezing.  Flip the towels over and do it a couple times.

2. Combine all ingredients, except for the oil in a bowl.

3. In a large skillet heat up the oil.

4. Make cakes.  I found that using an ice cream scoop made this really easy.  Just scoop and plop into the sizzling oil, then use a spatula to flatten out a bit.

5. Cook for a couple minutes on each side until each is golden and crispy.

6.  Place on paper towels when done to catch any of the extra oil.

One of the tasty ways that I like to eat these are wrapped in a tortilla with tomatoes and cucumbers.  The fresh and crispy veggies, combined with the salty, spicy zucchini cake is just delicious.

 Seriously.  Delicious.

Now don't you wish a neighbor would drop some off at your door?

Yep.  

Don't turn down any zucchini that comes your way.

Instead grab it, grate it, and fry it up!

Enjoy!