Spinach Pasta Salad

So I came across this recipe on Pinterest. It originally came from the site, Barefeet in the Kitchen. I like pasta salad, I like spinach, I like tomatoes: so I thought this would be a great recipe to try.


  • 1 8-oz Package of Bowtie Pasta Noodles (Farfalle)
  • 1/2 of a Small Red Onion, thinly sliced and cut into 1-inch pieces (about 1/4 cup)
  • 3 Large Cloves of Garlic, minced
  • 6 Tablespoons of Olive Oil
  • 1/4 Cup of Red Wine Vinegar (I didn’t have any so I substituted with Balsamic Vinegar)
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Pepper
  • 4 Cups of Baby Spinach (About one 6-oz package)
  • 2 Cups of Grape Tomatoes, Halved
  • Grated Fresh Parmesan Cheese


  1. Bring a large pot of water to boil.
  2. Cook according to the directions on the box.
  3. When finished cooking, drain but do not rinse the noodles.
  4. While the pasta is cooking place the onions and garlic in a large mixing bowl.
  5. Add the olive oil and vinegar to cover the onions and garlic.
  6. When the pasta has been drained add it to the mixing bowl and toss well.
  7. Add tomatoes and spinach.
  8. Toss well.
  9. Serve with a sprinkle of salt, pepper, and Parmesan Cheese.

Thoughts After Cooking:

I loved it! I didn’t want to stop!

It was that good.

Definitely, try this recipe out.

For more pasta salad recipes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

For more salad recipes, go to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more Pinterest recipes, go to Irish Apple Cake with Custard Sauce

For more recipes, go to Baked Potato Soup

Pasta with Prosciutto, Cherry Tomatoes, and Asiago

Pasta Noodles

Thoughts Before Cooking:

I was on my break and flipping through the magazine Cooking Light when I found this recipe. I found a lot more that sound incredibly tasty, so those will be coming in the future.

This recipe is supposed to be healthy and isn’t too expensive, the only thing being the prosciutto. But the way to get around that is to just go to the deli and have the amount needed cut for you instead of buying an expensive package.



  • 8-oz of Uncooked Whole-Grain Penne or Rotini
  • 3 Tablespoons of Olive Oil, divided
  • 1 Ounce of thinly prepared Prosciutto, coarsely chopped
  • 1 Cup of chopped Red Onion
  • 8 Garlic Cloves, thinly sliced
  • 1/8 Teaspoon of Crushed Red Pepper
  • 1 Medium Zucchini, quartered lengthwise and sliced
  • 3 Cups of Multicolored Cherry Tomatoes, Halved (If you can find them.)
  • 1/2 Teaspoon of Kosher Salt (I used regular)
  • 2 Teaspoons of Balsamic Vinegar
  • 1/3 Cup of Chopped Fresh Flat-Leaf Parsley
  • 2-oz (1/2 Cup) of Asiago Cheese, Grated and divided


  1. Cook pasta according to package directions.
  2. Heat one tablespoon of oil in a large skillet over medium-high heat.
  3. Add prosciutto; cook for three minutes or until crisp.
  4. Remove prosciutto from pan.
  5. Add onion, garlic, and pepper; sauté 4 mins.
  6. Add zucchini, cook 1 min.
  7. Add tomatoes and salt, cook 3 mins.
  8. Stir in pasta and vinegar; cook for 30 seconds.
  9. Remove pan from heat; stir in parsley and one ounce of the cheese.
  10. Divide the pasta mixture among four bowls; top with prosciutto and remaining ounce of cheese.




Thoughts After Cooking:

I can never find multicolored cherry tomatoes anywhere when a recipe calls for them. Can you believe that?


So this was absolutely delicious. I definitely recommend making it.



For more pasta salad, go to Simple Pasta Salad

For more low calorie dishes, go to Ratatouille

For more recipe reviews, go to 1-2-3-4 Peanut Butter Cookies

Orange Chocolate Cake


Thoughts Prior to Cooking:

When I read Bloom and DoomAudrey goes to visit her grandmother’s best friend, Mrs. June. While there, she is served Orange Chocolate Cake. When I read that, I was intrigued and decided to make it. The book however, did not carry a recipe so as I  read several recipes to find the one that sounded the best, and chose this one.

This recipe comes from Trisha’s Table: My Feel-Good Favorites for a Balanced Life by Trisha Yearwood, on the Food Network website.

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Ingredients for Orange-Chocolate Cake:

  • 2 Tablespoons Unsalted Butter, Softened
  • 1/2 cup plus 1 Tablespoon Unsweetened Cocoa Powder
  • 3 cups all-purpose Flour
  • 1 1/2 cups granulated Sugar
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 2 cups freshly squeezed Orange Juice, plus 2 tablespoons finely grated zest
  • 2/3 Cup of Greek Yogurt
  • 2 tablespoons Balsamic Vinegar
  • 1 teaspoon Vanilla Extract

Chocolate Glaze:

  • 1 cup Confectioners/Powdered Sugar
  • 2 tablespoons Unsweetened Cocoa Powder
  • 2 tablespoons freshly squeezed Orange Juice


  1. For the cake: Preheat the oven to 350 degrees F.
  2. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste.
  3. Use this paste to paint the inside of the pan. Set aside.
  4. In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended.
  5. Add the orange juice, yogurt, vinegar and vanilla and mix until just combined, 1 to 2 minutes.
  6. Fold in the orange zest.
  7. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes.
  8. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
  9. For the chocolate glaze: Mix the confectioners’ sugar and cocoa together.
  10. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle.
  11. Drizzle the glaze over the cake.

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Thoughts After Baking:

This cake was pretty amazing.


It was more of a spice cake then chocolate and was fantastic.


The only thing that went weird was the frosting. It was super dryso I had to add vanilla extract. I think the glaze from the Applesauce Cake would be better.

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For more cake recipes, go to King Arthur Carrot Cake or Cupcakes

For more chocolate recipes, go to No Bake Chocolate Oatmeal Peanut Butter Cookies

For more dessert recipes, go to Happy 4th of July Triple Berry Salad

For more Food Network recipes, go to Garden Pasta Salad with Bocconcini

For more recipes, go to Basil Spaghetti with Cheesy Broiled Tomatoes