Angel Hair Pasta with Tomatoes and Basil

Today's recipe makes for a quick, easy, and healthy dinner or lunch.

Angel Hair Pasta with Tomatoes and Basil
8 ounces angel hair pasta, cooked as package directs
1 tablespoons olive oil
1 pack grape tomatoes
4-5 cloves garlic, minced
salt and pepper to taste
red pepper flakes to taste
2 tablespoons chicken broth
at least 10 basil leaves, more if desired,coarsly chopped
grated Parmesan cheese
Heat the olive oil in a medium sized pan. When hot add the grape tomatoes and cook until the skins start to pop and they are soft. Add the garlic, salt, pepper, and red pepper flakes. Cook for another minute. Add the chicken broth, bring to a boil and simmer for 1-2 minutes. Add the pasta and the basil and cook and stir until throughly mixed and heated through. Serve with the cheese.

And that is this gal's view for today.

Broccoli and Pasta Salad

Yesterday, in the morning, when I was planning what to have for dinner the sun was shinning brightly. It made me think of those hot summer days when the last thing one wants to eat is something heavy. It made me think of salad.

Yes, salad , a nice cool and refreshing salad.

But as the day wore on the temperature never seemed to. It never really got past 70 degrees and there was a definite breeze which coaxed me into a sweater, long pants, and closed toed shoes.

I’m not one for even the slightest chill in the air.

And when dinner time rolled around, well pasta salad was the plan.

I do think I’m rushing those warm summer evenings a bit.

But the salad was delicious just the same.

I based this on a Martha Stewart recipe with a few changes here and there.

Broccoli and Pasta Salad

2 pounds of broccoli
2 tablespoons olive oil
salt and pepper, to taste
12 ounces penne pasta
3 cloves of garlic, finely chopped
juice of ½ lemon
8 ounce jar of roasted red bell peppers
½ cup pitted Kalamata olives, halved
½ cup walnuts, broken into pieces and toasted

1. Preheat the oven to 450 degrees. Wash and dry the broccoli. Separate the florets into bite size pieces, trim about an inch from the stems and peel the outer layer and then slice diagonally into ½ inch slices. Spread out in a single layer ,on a large baking sheet, two if necessary. Toss with 1 tablespoon of the olive oil and salt and pepper to taste. Roast for about 20 minutes until lightly browned. Set aside.
2. Meanwhile boil a large pot of salted water and cook the penne pasta as the package directs. Drain the cooked pasta and rinse with cold water until cool and drain again. Set aside.
3. In a small bowl add the chopped garlic and the juice of the lemon. Whisk in the other tablespoon of olive oil.
4. In a large serving bowl add the pasta, toss with the dressing, and add the peppers, walnuts, and broccoli and toss again.
5. This may be served chilled or at room temperature.

Everyone enjoyed this salad. And I think it would make an excellent take along for a picnic or an outdoor concert.

And that is this gal’s view for today.

Broccoli With Pasta

Today's recipe is quick, easy, healthy, and delicious.

I used to make a dish similar to this. I first learned of it when I watched Sara Moulton on the Food Network years ago. I use to love her show and I learned quite a bit from watching it.

And so needless to say I was very happy when I discovered she had a new cookbook out.



And when I found a recipe using broccoli and pasta it reminded me of the dish that I had made years ago.

Peppery Broccoli with Feta Cheese and Angel Hair Pasta

1 bunch broccoli
12 ounces angel hair pasta
2 cups chicken broth
1/2 to 1 teaspoon crushed red pepper flakes
6 ounces feta cheese
Kosher salt

1.Bring a large pot of salted water to a boil over high heat. Cut the broccoli tops into bite-size florets; trim and peel the stems and slice them 1/2 inch thick. When the pot of water comes to a boil, add the broccoli. Cook for 3 minutes; remove the broccoli to a bowl using a slotted spoon.
2.Add the angel hair pasta to the water and cook until al dente. Drain well and return the pasta to the cooking pot.
3.Meanwhile, combine the vegetable stock and red peppper flakes to taste in a small saucepan and bring to a boil over high heat. Crumble the cheese.
4.Add the broccoli, stock, and cheese to the drained pasta. Heat over medium heat until hot; add salt, if needed, and serve.

This does sound delicious, but it's different from the way I remembered it on her show so long ago. First of all she didn't boil the broccoli, she "stir fried" it in a very hot skillet with the red pepper flakes until it was well done. And she used regular spaghetti noodles instead of angel hair pasta. And she used parmesan cheese instead of the feta. And I'm pretty sure that she used chicken broth. I think after she cooked the broccoli with the red pepper flakes she added chicken broth and then the spaghetti noodles and heated it through.

Both ways of making this would be delicious. And being that broccoli is packed with vitamin C (twice the amount than that of an orange),has almost as much calcium as milk,contains selenium (a mineral found to have anti cancer and anti viral properties, vitamin A, Vitamin E, and is an antioxidant...well I'd say this is one delicious and quick way to get your broccoli in.

And that is this gal's view for today.

Spaghetti and Meatballs

It's Monday!

The icky thing about today is that we have to go and get a Tdap shot for my daughter. It's a new requirement in the state of California before entry into school next fall. I thought it would be a good idea to get it out of the way, before the rush.

The good thing about today is that my son, Jason, is coming over to dinner. That makes me happy. And I'm going to make spaghetti and meatballs. That makes me happy too!

Here's my spaghetti recipe, if you'd like it...

Spaghetti and Meatballs

meatballs:
2 lbs ground beef
2 eggs, beaten
1/4 cup milk
2 slices of sourdough bread, broken into tiny pieces
1/2 onion, grated
1 clove of garlic, crushed
1 tablespoon of parmesean cheese, grated
salt and pepper to taste

Mix all ingredients in a large bowl. Using a small ice cream scooper, roll balls and place on cookie sheet. Heat 1 tablespoon olive oil in a dutch oven size pan. Cook meatballs until brown on all sides. Remove to a plate and set aside. Save drippings in the pan and proceed to make the sauce using the drippings as your base.

sauce:
3 cloves garlic, chopped
3 15 oz cans tomato sauce
2 teaspoon dried basil
2 teaspoon dried Italian seasoning
dried red pepper flakes, to taste

Cook the garlic in the reserved meat drippings. Add more olive oil if more is needed. When garlic sizzles, but before it browns add the tomato sauce, basil, Italian seasoning and red pepper flakes. Bring to boil and reduce heat to low. Add meatballs and any juice on the platter. Simmer for 30 minutes.

You can use regular or whole wheat pasta for this dish. I find that it makes enough for two nights and a to go lunch for my husband. Or you can use the leftovers and make meatball soup.


Spaghetti tip:
When draining the spaghetti noodles reserve the cooking water. If spaghetti starts to stick just pour some of the cooking water over it. When storing leftover noodles use a container and cover with the leftover cooking water as well.

I also like to make garlic bread with this and tonight I think I will have my daughter make us a Ceaser Salad.

So try this for your Monday dinner, I hope you'll enjoy it as much as I do!

And that is this gal's view for today.