Happy Friday lovebugs!
Here are my favorite recipes from this week.
Baby Pasta Shells with Asparagus Marinara
c/o Skinny Taste
Ingredients
pasta
- 8 oz baby pasta shells (gluten free use brown rice pasta)
- 1 bunch thin asparagus, tough ends removed
- 1 1/2 cups homemade marinara sauce (recipe follows)
- 1/4 cup Pecorino Romano
- salt and fresh pepper to taste
sauce
- 1 tsp olive oil
- 2-3 large cloves garlic, smashed
- 28 oz cans crushed tomatoes (I love Tuttorosso)
- 1 small bay leaf
- 1 tsp dried oregano
- 2 tbsp chopped fresh basil
- salt and fresh pepper to taste
Directions
pasta
Boil about 4 inches of water in a large pot, when boiling add asparagus and cookabout 2 to 3 minutes, or until tender crisp. Drain and chop into small bite sized pieces.
Meanwhile, bring a large pot of salted water to a boil (you can use the same pot from the asparagus not to dirty too many dishes). Cook pasta according to package directions for al dente.
While pasta is cooking, in a medium saucepan heat 1-1/2 cups marinara sauce. Drainpasta and RESERVE a cup of the pasta water.
Return pasta back to the pot and toss with marinara, asparagus, grated cheese, salt and pepper and a 1/4 cup of the pasta water or as needed to loosen the sauce. Divide between four bowls and top with fresh pepper and more grated cheese if desired.
sauce
In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, careful not to burn. Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15 - 20 minutes, add basil just before done.
Lighter Creamy Garlic Pasta
Ingredients
1 tsp olive oil
4 cloves garlic, minced
1 tbsp butter
1/4 tsp salt
1/4 tsp pepper
3 cups chicken broth
3/4 cup 1% milk
1/2 pound angel hair
1 cup freshly grated pecorino romano or parmesan
1 tsp dried parsley
Directions
1- Heat the oil, garlic, and butter in a large pot. Stir frequently. After 1-2 minutes add the salt, pepper, chicken broth, and milk.
2- Bring the broth to a boil. Add the angel hair and allow it to cook according to packaging directions. Then add the cheese, stirring well. Remove from the heat, stir in the parsley. Serve immediately.
Parmesan Potato Cake
Ingredients
1 large russet potato, grated
1/2 small yellow onion, diced
1 garlic clove
1/2 cup chopped fresh basil
3/4 cup parmesan cheese
1/2 tsp. garlic powder
Salt & pepper
Directions
In a skillet, on medium high heat, saute your onions until translucent and then add in your garlic. Turn off heat and put onion mixture in a bowl. Reserve the skillet for later.
After you’ve grated your potato, squeeze out the excess water with a paper towel and place the drained potato in the bowl with the onion mixture.
Add in the basil, garlic powder, salt, pepper and cheese.
Combine and mix well.
Form the mixture into small patties and set aside on a plate.
In the same skillet that you cooked your onions and garlic in, add some olive oil and place on medium high heat.
Place about 2-3 patties in the skillet (depending on what size your skillet is) and cook the patties until they’re cooked through and brown on both sides.
Repeat step 7 until all the patties are cooked.
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