Whole Grain Shells, Spinach & Tomatoes
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I don’t know what I would do if I ever had to give up pasta. I keep my pantry stocked with boxes and boxes of it — not just because it’s delicious, quick and easy, but also because there are so many options that I never ever get bored. Talk about quick, this simple pasta dish comes together in under 15 minutes. Not only is it beautiful, it’s HEALTHY. We’ve swapped out our usual Barilla® pasta for Barilla® Whole Grain pasta and added good-for-you spinach and tomatoes.
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Mother In Law’s Tongue Pasta with Tomato Sauce
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This gorgeous rainbow colored pasta is perfect for dazzling your guests! It’s long, twisted, and lined with barbs. It’s aptly named Lingua Di Suocera – “Mother in Laws Tongue”. Where did I find this gorgeous pasta? From one of my favorite stores of course – World Market (once again World Market doesn’t know who I am or that I am madly in love with their store) I also purchased a box of Mother In Law’s Tongue Lasagna noodles. I have visions of a rainbow colored vegetable lasagna, stay tuned.
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How to Make Ravioli
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This month we celebrate THREE years of our little place here on the internet! Three years of: stirring, chopping, boiling, sauteing, simmering, braising, frying, stuffing, baking, cooking and loving every minute of it. Even the ones where we burned something, and yes it happens. Cooking and taking photographs is so therapeutic for me. I can’t imagine NOT doing either. Besides cooking, and shooting what I’ve loved equally is connecting with all of you. Before I get all sappy and need Kleenex we have some exciting things planned this year and one of those is a monthly homemade pasta series. I’m thrilled to be able to get back to my love of homemade pastas. We’re kicking off with ravioli stuffed with a creamy dreamy RICOTTA cheese filling.
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Creamy Butterfly Pasta with Endive
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As I mentioned in our last post, we’re working on getting more veggies into our bellies around the bell’alimento house. Leaning towards more balanced meals throughout the week. No need to worry and click away, we’re not getting rid of carbs or sweets. Not at all (did I hear a sigh of relief). I had a slight panic attack just thinking of that. We’re just going to be eating them in moderation. It’s a win win. I still get my carbs and chocolate and nobody gets hurt.
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Spaghetti with Kale and Tomato Sauce
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Did any of you happen to have any extra pounds just jump on you over the holidays? I looked down and all the sudden my pants were tight. GAH! Tight pants are just not fun. I don’t care who tells you they are. They aren’t! So instead of crying over it I decided to do something about it. I started a little juicing thing. I know right who am I? So if I seem a little crabby you’ll know why ; ) I’m not doing a radical juicing (cause I would end up hurting someone without food food) I’m starting out slowly with one glass in the morning and one later in the day when I’m craving sweets. It’s giving me the extra veggies I need and keeping me full in between “chewing” meals.
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Radiatori with Pumpkin Sauce {Radiatori Con La Zucca}
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I have a thing for uniquely shaped pastas. Whereas we can always find spaghetti, penne, elbows, ziti, fettucine in our regular markets it’s not everyday that we come across radiatori and others like it. I always find fantastic pasta selections at World Market . For the record, World Market doesn’t know who I am {well okay I do have a rewards card so I’m guessing SOMEONE over there has my name and number on file} which means that they have given me zilch in exchange for mentioning them. I just happen to LURVE them and spend way too much moo-lah in the store ; )
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Eggplant Lasagna {Lasagne con Melanzane}
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It’s officially COLD here. Have I ever mentioned that I’m not a cold weather kinda girl? Or a morning person but that’s a whole nother story. When the temperature drops below 60 degrees {I know I’m a light weight but I live in the South and that is COLD to me LOL} It’s time to light the fireplace and fire up the oven. One of the the first things I like to make is Lasagna. When I want something heavy, hearty and filling my go to is my LASAGNE ALLA BOLOGNESE. When we want something on the lighter side we make this fantastic vegetarian eggplant lasagna.
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Penne with Olives {Penne con Olive}
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Did you know that October was National Pasta Month! Not that I need an excuse to make pasta or anything ; ) But since it is we should be celebrating! Today we’ve whipped up an oldie but goodie. A favorite from my childhood. Penne con Olive is simply Penne Pasta in a creamy tomato and olive sauce. The kicker in the sauce, Greek yogurt! I love a touch of tang.
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Ravioli in Bianco {Ravioli with Garlic Cream Sauce}
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If you have 15 minutes then you can make this meal. It’s perfect for a lunch or a light dinner. You will want to make sure you have bread. The sauce beckons for it. It demands it. And you’ll want some mints nearby too. Trust me on that one.
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Capellini in Bianco {Angel Hair Pasta with White Sauce}
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Capellini {can also be called Capelli d’Angelo} in Bianco is a simple 10 minute meal that will satisfy you completely. Bianco means white and refers to the simple cheese sauce that coats this delicate pasta. Normally I prefer a spaghetti or linguine {which is probably why this is the first angel hair recipe on the site tee hee} but here it’s the perfect fit for this sauce.
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Paglia e Fieno {Straw and Hay Pasta}
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Pasta makes me swoon. I could literally eat pasta every day and be a happy camper. And I wouldn’t get tired of it. I mean how could you tire of pasta? There are a zillion different possibilities. You have hundreds of pasta choices. Everything from long and lean cuts to short and sassy and everything in between. Then there is the SAUCE. The sauce is the make or breaker for me. Endless pairings possibilities, and that it what keeps me coming back to my beloved pasta time after time.
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Spaghetti al Pesto {Spaghetti with Pesto}
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Pesto is one of my favorite condiments/sauces of all time. It’s so incredibly versatile and can be made with a variety of ingredients. Basil is the classic ingredient and is what we’ve used to make this incredibly flavor yet super simple spaghetti dish perfect for those busy nights. If you have a food processor {or blender} you can whip up a fresh batch of pesto in no time. If you don’t, don’t worry you can get your arm exercise in for the day and make it old school style.
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Pasta Fredda {Cold Pasta Salad}
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It doesn’t get much more simple, seasonal or satisfying that this pasta fredda. It’s what I love about summer personified in a bowl. The tomatoes and basil are from my garden and if I just owned an olive grove I could make my own olive oil and olives to go with ; ) Could call it bell’olive it has a nice ring doesn’t it. Until then I’ll use the best extra virgin olive oil and Castlevetrano Olives I can find while I’m dreaming about a little place to call my own in the northern Italian countryside.
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Cook for the Cure: Fresh Beet Pasta
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Those that know me, know I love PINK. And if it’s pink and sparkly ding ding ding. Love it even more. And if it’s pink and for a great cause. Swoon! Well today we’re going pink and it’s definitely for a great cause. I’m honored to help spread the word about COOK FOR THE CURE. If you’re not familiar, “Cook For The Cure, it’s a program that gives people with the passion for cooking a way to support the fight against breast cancer. Through culinary based fundraising, events, auctions and the sale of pink products, the partnership between Susan G. Komen for the Cure and KitchenAid has raised $8 MILLION in the past decade.”
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Penne all’Arrabbiata {Spicy Penne Pasta}
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Arrabbiata sauce is simply a spicy tomato sauce. You can pair it with just about any pasta you like. I happened to have Voiello’s le Penne Lisce in my pantry and so Penne all’Arrabbiata it was. Arrabbiata means angry/mad in Italian. With the sauce it refers to it’s spicy “hot” side.
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Ruote e Piselli {Wagon Wheel Pasta with Peas}
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It’s summer time. It’s HOT, the kids are home on summer vacation and they are about to eat us out of house and home. Is it the same for you right now? During these busy and WARM months I need quick and delicious meals to get on the table in a hurry. Ruote e Piselli is a meal that can be prepared in 10 minutes or less. Ruote means wheels in Italian and besides being fun to look at and eat they’re the perfect shape pasta to pair with vegetables!
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Spaghetti al Moro
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I was recently in bella Roma with the oh so favoloso Bertolli team. We ate our way around the eternal city, savoring the deliciousness that is authentic Italian cuisine. I’ve been to Rome many times but this time I got to see Roma through the eyes of Bertolli. We visited fresh markets, where we were inspired by the most vibrant and beautiful fresh vegetables/herbs. We chatted with the lively suppliers who were so generous with their time and tips. We visited cheese shops, bakeries, salumerias, gelaterias, pizzerias and oh so much more. We even shot the TV commercial for the super secret Bertolli product that’s launching soon. While I can’t tell you what the product is just YET {don’t even think about asking because I’m a vault ; ) } I CAN tell you about one of my most memorable meals in Rome.
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BLT Bucatini
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If you like BLT’s and you like pasta then you’ll LOVE Domenica Marchetti’s recipe for BLT Bucatini! In fact I’m pretty sure you’re going to love every recipe from her stunning new cookbook “The Glorious Pasta of Italy” It is without a doubt one of the most beautifully written & photographed cookbooks I have ever seen.
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Spaghetti con Olive e Limone {Spaghetti with Olives and Lemon}
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Spring has SPRUNG! As it’s getting warmer and we’re spending more and more time relaxing and soaking up the sun {ehem okay that’s what I wish I was doing. Instead I’m busy running around like crazy is more like it} I find dinner time is sneaking up on me and I’m not as prepared as I’d like to be. SO what’s a girl to do…throw together a quick and simple pasta dish of course ; )
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Timballo di Bucatini {Bucatini Timbale}
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I know it’s spring and typically one doesn’t eat baked pasta in spring, but our weather as been bi-polar lately. It’s been 80 degrees one day and then 40 degrees or 60 degrees the next. So not only have we had to turn the heater back on, I’ve fired up the oven for a few comfort dishes. Baked Pasta is one of those!
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