Recipe of the week: Sun-dried tomato and avocado pasta

Avocados are a staple year round at our house.  I ended up with 3 that are perfectly ripe, normally I'd make guacamole but I wasn't in the mood for mexican food so I made this instead.  I would be really good with artichoke hearts too but I didn't have any.  Let me know what you think.  A Votre Sante!

Sun-dried tomato and avocado pasta.

2 Tbsp olive oil
1 lb. cooked pasta
1 onion, chopped
1 orange or yellow pepper, diced
1 shallot, chopped
1/2 cup sun-dried tomatoes
1 large avocado, diced
1/4 balsamic vinegar
salt, pepper, basil, Parmesan cheese to taste

Cook pasta according to package.  (You could always use gluten free pasta, I didn't this time.)  While the pasta is cooking saute the onions, shallot, and pepper in olive oil until tender.  Add sun-dried tomatoes, salt, pepper, balsamic vinegar, and basil.  Pour over cooked pasta and top with diced avocado, sprinkle with Parmesan cheese and enjoy!

Recipe of the week: Spinach Artichoke Pasta

I was reading this blog the other day and thought hmm, why didn't I ever of that!  My family loves my spinach artichoke dip found here.  I'm always looking for stuff I can do ahead of time or in the crock pot since I never know when football practice is going to end and how much time I'll have to fix dinner.  Let me know what you think of my version.  A Votre Sante!

I lightened up mine a bit, plus made a smaller amount, here's what I did different:

Spinach Artichoke Pasta

2 Tbsp butter
2 cloves garlic
2 Tbsp flour
2 cups of 2% milk
salt and pepper to taste
1 can artichoke hearts quarted
1 bag baby spinach
3/4 cup Parmesan cheese
3 oz mozzarella
1/2 cup vegetable broth
1 lb Mostaccioli (it's like Penne only not ribbed, my nana always used it, Barilla makes it)


Cook Mostaccioli according to package, al dente.  Drain and set aside, covered.
Over medium heat melt butter, add garlic.  Once browned add flour to make a roux.  Add milk, wisk until smooth, keep stirring once it's bubbly turn down to simmer and add Parmesan cheese and vegetable broth.  Minus the vegetable broth and you have an Alfredo sauce...keep going if you want more.  Add the mozzarella, artichoke hearts and 1/2 of the spinach.  Once the pasta is drained and back in its pot you can pour the mixture on top.  You can stop there if you want, otherwise get out a 9X13 pan.  Pour the pasta/sauce mixture, stir in the rest of the bag of spinach.  Top with an addition sprinkle of Parmesan cheese.   Bake at 350 for about 20 minutes.  Enjoy!

Recipe of the week: Vegetable walnut pasta

This is a recipe that I originally found on a box of pasta, but as always I have modified it. It's super easy and I thought you might enjoy it. If you don't like broccoli or artichoke hearts you could easily substitute zucchini, spinach, or green beans. (Or anything else you like). Just adjust the cooking time, especially if its spinach...I'd add it as I was tossing the pasta so its not mushy. Like I've said before, I believe in playing with your food...see what you like and let me know if you try it. A Votre Sante.

Vegetable walnut pasta

Ingredients:

1 lb Farfalle or other pasta
1 cup walnuts, chopped
1/2 cup sun-dried tomatoes in oil and herbs, sliced
2 cloves garlic, crushed
1 can artichoke hearts, drained and cut into fourths
3 cups broccoli florets
1/4 cup extra virgin olive oil
1 cup Parmesan cheese (freshly grated if possible
1/2 cup fresh basil, cut into thin strips (you can use 1Tbsp dried, but fresh is much better)
salt to taste
black pepper, freshly ground to taste

Bring a large pot of water to a boil. Toast walnuts in a small skillet for 1-2 minutes until slightly brown. Place in large bowl. Add sun-dried tomatoes, including some oil from tomatoes, garlic and olive oil and artichoke hearts.
Cook pasta, according to package directions. (Add broccoli the last 4 minutes) Drain, add pasta and broccoli to bowl. Add Parmesan cheese and basil. Season with salt and pepper. Mix well and serve. Serves about 4. Enjoy!