20 Minutes Cherry Tomatoes and Basil Angel Hair Pasta

So I typically post on Fridays, occasionally Saturday of something comes up. Unfortunately, this weekend was one of those times when I fell behind, so I’m posting Sunday instead.

I LOVE basil, tomatoes, and pasta: so this recipe was perfect for me! This recipe comes from Oh Sweet Basil and I found it originally on pinterest.

Ingredients:

  • 1/2 lb of Angel Hair Pasta
  • 2 Tablespoons of Olive Oil
  • 5 Large Garlic Cloves, thinly sliced
  • 2 lbs of Cherry or Grape Tomatoes
  • 1 Cup of Loosely Packed Basil, roughly chopped
  • 3/4 a Teaspoon of Salt
  • 1/2 Cup of Parmesan Cheese, plus more for garnish

Directions:

  1. Bring a large pot of water to a boil.
  2. Add in pasta and cook until al dente, or until pasta is slightly undercooked.
  3. Drain pasta in a colander, but reserve the pasta water.
  4. While pasta is cooking, add garlic and olive oil to a large skillet.
  5. Cook until garlic is soft, about two mins.
  6. Add tomatoes and salt and cook for another two mins.
  7. Add 1/2 Cup of the pasta water and cook until water boils.
  8. Simmer for five mins, the tomatoes should be starting to burst.
  9. If they haven’t, gently push on them with the back of a wooden spoon, you only want them about half to burst.
  10. Add pasta and cook for another two mins.
  11. Turn the heat off, add basil, and parmesan cheese.
  12. Toss to coat.
  13. If needed, add more pasta water.
  14. Season to taste and add parmesan cheese to taste.

Thoughts After Reading:

This was delicious and cooked so fast. I LOVED it!

For more Pinterest recipes, go to Baked Garlic Parmesan Fries

For more pasta recipes, go to Angel Hair Pasta With Zucchini and Tomatoes

For more angel hair pasta recipes, go to Creamy Parmesan Spaghetti

Angel Hair Pasta With Zucchini and Tomatoes

So I was reading Knit to Kill by Anne Canadeo and Lucy makes this pasta dish that sounds super good. But they didn’t include it in the book!

So I scoured the internet to try and find one that fit the description Lucy gave and settled on SkinnyTaste‘s Angel Hair Pasta with Zucchini and Tomatoes.

Ingredients:

  • 2 Medium Zucchini, Spiralized or Julienne
  • 4 Cloves of Garlic Chopped
  • 2 Shallots
  • 3 Medium Diced Tomatoes or 2 Cups of Grape Tomatoes, Halved
  • 4 Teaspoons of Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Pinch of Red Pepper Flakes
  • 8 oz of Angel Hair Pasta
  • 2 Tablespoons of Chopped Fresh Parsley or Basil
  • 1/4 Cup of Low-Sodium Vegetable or Chicken Broth

 

Directions:

  1. Boil a large pot of water and cook pasta according to the directions.
  2. While pasta is cooking, heat up a large saute pan.
  3. When pan is hot, add olive oil.
  4. Add garlic and shallots to the pan and saute about 1 min, or until soft.
  5. Add zucchini and season with salt and pepper.
  6. Cook about 1-1.5 mins, then add tomatoes, crushed red pepper, parsley, chicken broth, and add salt and pepper.
  7. Remove from heat.
  8. Drain the pasta, and reserve a cup of water.
  9. Toss the pasta with the zucchini and tomatoes.
  10. Add pasta water if needed and serve with parmesan cheese.

Thoughts After Cooking:

SOOOOOOO GOOOOOOOOD!!

For more Black Sheep Knitting Mystery recipes, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie

For more pasta recipes, go to Spinach Parmesan Pasta

For more recipes, go to Frijoles Moledos y Fritos (Refried Beans)

Spinach Parmesan Pasta

Thoughts Before Cooking:

So I had a ton of spinach leftover and few ingredients to choose from and was trying to make something new. After a bit of searching on the internet, I found this recipe from Two Peas and Their Pod

Ingredients:

  • 8 oz Uncooked Pasta
  • 3 Tablespoons of Butter
  • 2 Cloves of Garlic, Minced
  • 5-6 Cups of Packed Spinach
  • 1/2 Cup of Grated Parmesan Cheese
  • Salt
  • Pepper

Directions:

  1. Boil water according to pasta instructions, cooking al dente.
  2. Drain the pasta, reserving 1/2 cup of water.
  3. Set pasta aside.
  4. Using the same pot, melt the butter over medium heat.
  5. Add garlic, and cook 2-3 mins.
  6. Toss in pasta and spinach.
  7. Gently toss and cook until the spinach is wilted.
  8. If pasta starts to dry out, add the pasta water.
  9. Stir in 1/4 cup of cheese, and toss until combined.
  10. Season with salt and pepper.
  11. Put in large bowl and garnish with cheese.
  12. Serve immediately.

Thoughts After Cooking:

It reminded me a lot of the Garlic Parmesan Kale Pasta recipe I made. You make them almost exactly the same, just with different leafy greens. However, I thought this spinach one was much better.

Yum

For more pasta recipes, go to Garlic Parmesan Kale Pasta

For more spinach recipes, go to Crock-Pot Sausage, Spinach, and White Bean Soup

For more recipes, go to Slow Cooker Enchilada Casserole

Garlic Parmesan Kale Pasta

Thoughts Before Cooking:

I love kale, so when I find a recipe I want to make it! I found this on Pinterest but it originally comes from Budget Bytes.

Ingredients:

  • 1 Bunch of Kale
  • 1/2 lb of Pasta
  • 2 Tbsp of Olive Oil
  • 2 Tbsp of Butter
  • 2 Cloves of Garlic, Minced
  • 1/4 Cup of Grated Parmesan Cheese
  • Pinch of Red Pepper Flakes

Directions:

  1. Pull the kale leaves from the stems and tear them into small pieces.
  2. Rinse the kale in a colander under cool, running water; letting it dry.
  3. Bring a large pot of water to a boil.
  4. When water is boiling throw in pasta noodles, cooking al dente (about 7 mins).
  5. Drain the pasta in a colander.
  6. While pasta is cooking; add olive oil, butter, and minced garlic to another pot or skillet.
  7. Cook over medium heat for 1-2 mins or until garlic is soft and fragrant.
  8. Add the kale and continue to saute until kale has wilted and turned a deep green color (about 5-7 mins).
  9. Turn the heat off.
  10. Add the pasta to the pot with the kale.
  11. Toss pasta and kale together.
  12. Let them cool to the point that no steam is rising from the pot. You want the pasta hot but not hot enough to melt the Parmesan cheese.
  13. Season the pasta and kale with salt, black pepper, and red pepper.
  14. Add the grated cheese.

Thoughts After Cooking:

It was really good.

I love kale and I love pasta and this was a great combo!

For more Pinterest recipes, go to Blueberry Banana Protein Smoothie

For more Budget Bytes reccipes, go to Creamy Tomato Spinach Pasta

For more pasta dishes, go to Creamy Parmesan Spaghetti

Creamy Tomato Spinach Pasta

Thoughts Before Cooking:

This first attracted me as it looked delicious and then when I saw how cheap Budget Bytes said it was, I was sold.

Only one issue, I don’t know where she is shopping but everything cost way more than what she said. I mean 1 onion for 25¢? 2 lbs of penne pasta for 89¢? 2 oz cream cheese for 48¢? Really?

Ingredients:

  • 1-15 oz can of Diced Tomatoes
  • 9 oz of fresh Spinach
  • 1/2 Teaspoons of Dried Oregano
  • 1/2 Teaspoons of Dried Basil
  • 2 Cloves of Garlic
  • 1 Onion
  • 2 Tablespoons of Tomato Paste
  • 1 lb of Penne Pasta
  • 1/2 Teaspoons of Salt
  • 1/8 Teaspoon of Pepper
  • 1 Pinch of Red Pepper Flakes
  • 1 Tablespoon of Olive Oil
  • 2 oz Cream Cheese
  • 1/4 Cup of Parmesan Cheese

Directions:

  1. Cook the pasta according to the package directions.
  2. While waiting for the pasta, dice the onion and mince the garlic. Cook both in a large skillet with olive oil on medium heat until softened and transparent.
  3. Add diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some pepper to the skillet of onion and garlic.
  4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce.
  5. Use a whisk to stir the sauce until the cream cheese has melted in and the sauce is creamy.
  6. Add half the Parmesan to the skillet and whisk until melted in.
  7. Add remainder of the parmesan and whisk until melted in again.
  8. Add the spinach and gently stir it in, until it has wilted (about 3-5 mins).
  9. Add the pasta and stir until coated in the creamy sauce.
  10. Add salt and pepper to taste and serve warm.

Thoughts After Cooking:

It was okay. Not bad but not anything I look forward to making again.

For more pasta dishes, go to Creamy Parmesan Spaghetti

For more recipe reviews, go to Fajitas

Creamy Parmesan Spaghetti

Thoughts Before Cooking:

Since Wednesday was Valentine’s Day, I decided to post a very special recipe-one of my valentine’s favorite food.

I made this for him on our anniversary last month and used the recipe provided by The Recipe Critic

Ingredients:

  • 12 oz Spaghetti Noodles (I used Angel Hair)
  • 1 Tablespoon of Butter
  • 3 Teaspoons of Minced Garlic
  • 1 Cup of Heavy Cream
  • 2/3 Cup of Shaved Parmesan Cheese
  • Salt
  • Pepper

Directions:

  1. Cook spaghetti noodles according to the box’s directions.
  2. Drain and set aside.
  3. Add butter to skillet and melt over medium heat.
  4. Add garlic and stir until fragrant (2-3 minutes).
  5. Transfer spaghetti to pan and stir in garlic butter.
  6. Add cream and parmesan cheese to pan and coat the noodles.
  7. Add salt and pepper to taste-top off with Parmesan cheese.

Thoughts After Cooking:

It was delicious and he just loved it.

It was easy and so great-you should try it for yourself.

For more pasta recipes, go to Spinach Pasta Salad

For more recipes, go to Cucumber Hummus Sandwich

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.

Ingredients:

  • 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

Directions:

  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

Kielbasa Bowtie Pasta

Thoughts Before Cooking:

Sometimes you need something that is fast to make, cheap, and be able to serve a large group of people. When that happens, I like to pull this recipe out.

Ingredients:

  • 1 Box of Bowtie Pasta Noodles (You can substitute with any pasta noodles)
  • 1 Kielbasa Sausage, cut into 1/4-inch slices
  • 1 Cup of Chopped Red Bell Pepper
  • 1 Cup of Chopped Green Bell Pepper
  • 4 Tablespoons of Chopped Red Onion (Can substitute with yellow onion)
  • 3 Teaspoons of Butter
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Pepper

Directions:

  1. Cook pasta according to the package directions.
  2. Meanwhile, in a large skillet, saute the peppers and onion in the butter, until tender.
  3. Add the sausage, salt, and pepper; cook and stir until sausage is heated through.
  4. Drain pasta and add to the skillet.
  5. Toss to coat.

Thoughts After Cooking:

I love this recipe. Delicious, fast, and great.

I recommend it!

For more pasta recipes, go to Two-Cheese Roasted-Veggie Pasta

For more recipes, go to Nature’s Own Cocktail

Two-Cheese Roasted-Veggie Pasta

Pasta Noodles

I wanted to pair Paper Roses with this chili recipe I have, but I can’t find the recipe book ANYWHERE. Oh well, when I find the cookbook, I’ll post it. Until then, I have a different recipe for you all.

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Thoughts Before Cooking:

I found this recipe out of a Good Housekeeping magazine, August 2016 issue. It is low-calorie, healthy, and vegetarian. I had to tweak the recipe a bit as I didn’t like some of the ingredients.

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Ingredients:

  • 1 Pint of Grape Tomatoes
  • 2 Large Summer Squash
  • 1 Small Red Onion
  • 3 Tablespoons of Olive Oil
  • 1/2 Teaspoon of Salt
  • 8 oz of Whole-Wheat Fusilli (Or a pasta of your choice: I used Campanelle)
  • 1/4 Cup of Pecorino Cheese (Can be substituted by Parmesan)
  • 1/2 Cup of Part-Skim Ricotta or Cottage Cheese (I did cottage as I hate ricotta cheese)
  • Basil

Directions:

  1. Prepare the pasta according to package directions.
  2. While the pasta is cooking, slice the grape tomatoes in half.
  3. Chop the squash into 1/4 an inch pieces
  4. Slice the onion.
  5. Toss the vegetables, olive oil, and salt in a bowl; then arrange on a rimmed baking sheet.
  6. Bake at 450 degrees F for ten minutes
  7. Remove the sheet and rotate, baking for ten more minutes.
  8. Toss vegetables, pasta, and 1/4 cup of the Pecorino or Parmesan cheese.
  9. Dollop with ricotta or cottage cheese and garnish with basil. Serves ~ 4

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Thoughts After Cooking:

I loved it!

fantastic

In fact just reading this makes me want to make it again…and eat it all.

Rachel_pasta_ooh_mine_eating_stuff

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For more pasta recipes, go to Orecchiette with Red Onions, Almonds, and Green Bell Pepper

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

For more vegetarian recipes, go to White Bean and Barley Soup with Tomatoes and Greens

For more low calorie recipes, go to Lemon Scones

Arugula-Walnut Pesto

 

Spaghetti with green pesto

Thoughts Before Cooking:

So I found this in a Good Housekeeping magazine, I can’t remember what issue. You all know how much I love Pesto:

Rachel_pasta_ooh_mine_eating_stuff

So I thought I would try a new recipe. I’ve never had arugula, so we will see how it turns out.

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Ingredients:

  • 3-4 Cups of Arugula
  • 1/3 Cup of Olive Oil
  • 1/2 Cup of Toasted Walnuts
  • 1 Tbsp of Lemon Juice

Directions:

  1. Combine all the ingredients in blender or food processor.

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6e89e5ee-713e-449a-a2ba-38a828fb2c04

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Thoughts After Reading:

IDon'tlikeit

I tried it on bread and pasta, it just was not that good.

creepyew

It just felt like it was missing something. I would not make this again.

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For more Pesto recipes, go to Pesto Parmesan Popcorn

For more recipe reviews, go to Happy Trail Mix

Orecchiette with Red Onions, Almonds, and Green Bell Pepper

RealSimple

Thoughts Before Cooking:

I had made the Brussels Sprouts Turkey Sausage & Pesto Pizza Casserole from this magazine and thought that was all I wanted. However, months later I decided to review it before donating it for an art project. There I found this recipe.

oooh 101 Dalmations

Now I had to change it up as I am not a fan of two ingredients they used: green olives and ricotta cheese.

Hate him.

Hate him.

Like the White Bean and Barley Soup with Tomatoes and Greens, this recipe also came with a rating system.

[X] Quick Cooking

[  ] Healthy Pick

[  ] Freezable

[  ] Big Batch

[  ] Slow Cooker

[ ] One Pot

[  ] Whole-Grain

[X] Vegetarian

[  ] Gluten Free

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Ingredients:

  • 12 ounces of Orecchiette (or small pasta)
  • 2 Tablespoons of Olive Oil, plus more for later
  • 2 Medium Red Onions, Chopped
  • Salt
  • Pepper
  • 2/3 Cup of Chopped Green Bell Pepper
  • 2/3 Cup of Roasted Almonds, roughly chopped
  • 2 Tablespoons of Fresh Lemon Juice
  • 1/2 Cup of grated Parmesan Cheese, plus more for later
  • 1 Cup of Cottage Cheese

Directions:

  1. Prepare pasta according to package directions.
  2. While that is cooking chop the vegetables and the almonds.
  3. Heat the two tablespoons of oil in a pan.
  4. Once heated add the red onion, 1/2 teaspoon of pepper, and 1/2 teaspoon of salt.
  5. Cook until tender (~8-10 mins).
  6. Drain the cooked pasta and put it back in the pot.
  7. Add the red onion,the lemon juice, bell pepper, almonds, Parmesan cheese, 1/4 teaspoon of pepper, and a 1/2 teaspoon of salt. Stir.
  8. When well mixed, transfer to a serving bowl or platter.
  9. Dollop with the cottage cheese, drizzle olive oil, and sprinkle with pepper and cheese.

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Thoughts After Cooking:

I had a photograph, but I’m not sure what happened to it as I can’t find it anywhere. This recipe was very delicious as the cottage cheese and bell pepper perfectly complimented the rest of the dish. I will definitely be making this again!

joker-yum

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

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

 For more vegetarian recipes, go to White Bean and Barley Soup with Tomatoes and Greens

For more recipes, go to Lemon Scones

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.

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Ingredients:

  • 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

Directions:

  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.

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9cec2b05-e417-4150-a0f5-c19d80f6a4be

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Thoughts After Cooking:

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

seriously

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

loveitSupernatural

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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

Basil Spaghetti with Cheesy Broiled Tomatoes

Pasta Noodles

Thoughts Before Cooking:

This recipe comes from Real Simple magazine, issue June 2011.

It sounded fantastic so I couldn’t wait to make it.

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Ingredients:

  • 12 oz Spaghetti
  • 3 Large Beefsteak Tomatoes (about 1.5 lbs), each cut into 4 slices
  • 3 Tablespoons Olive Oil, plus more for the baking sheet
  • Salt
  • Black Pepper
  • 8 oz fresh Mozzarella cheese, grated
  • 1/4 Cup of grated Parmesan (1 oz), plus more for serving
  • 2 Cloves Garlic, Chopped
  • 1/4 to 1/2 Teaspoon of Crushed Red Pepper
  • 3/4 Cup of torn Fresh Basil Leaves, plus more for serving

Directions:

  1. Heat broiler.
  2. Cook the pasta according to the package directions; drain and return it to pot.
  3. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet.
  4. Season with the salt and black pepper.
  5. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan.
  6. Broil until cheese is bubbly and golden, 3-5 mins.
  7. In a small saucepan, warm the oil with the garlic and red pepper over medium heat, until fragrant (about 1-2 mins.)
  8. Add the contents of the saucepan; along with the basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pasta and toss to combine.
  9. Serve topped with the tomatoes, basil, and shaved Parmesan cheese.

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Basil Spaghetti with Cheesy Broiled Tomatoes

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Thoughts After Cooking:

I loved it. I thought it was absolutely delicious with just the right taste of spice.

fantastic

My parents thought it was too spicy and would prefer no red pepper. But I thought it was just perfect and can’t wait to make it again.

Rachel_pasta_ooh_mine_eating_stuff

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For more pasta recipes, go to Broken Lasagna with Zucchini-Tomato Sauce

For more Real Simple Magazine recipes, go to White Bean and Barley Soup with Tomatoes and Greens

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

Broken Lasagna with Zucchini-Tomato Sauce

foodie

Thoughts Before Cooking:

I got this recipe out of Food Network Magazine July/August 2012 issue. That pasta on the cover looked so good, I just had to make it.

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Ingredients:

  • Salt
  • 2 Large Zucchini, coarsely grated
  • 12 oz of Lasagna Noodles, broken into bite sized pieces
  • 3 Tablespoons of Unsalted Butter
  • 2 Cups of Cherry Tomatoes
  • 1/2 Teaspoon of Grated Lemon Zest
  • Pepper
  • 1/2 Cup of Parmesan Cheese

Directions:

  1. Grate the zucchini
  2. Break up the lasagna noodles
  3. Bring a large pot of water to boil.
  4. Toss the zucchini with 1/2 a teaspoon of salt in a colander set over a bowl. Let it stand 10 minutes, then squeeze out the excess moisture.
  5. While the water is boiling, cut the cherry tomatoes in half.
  6. Heat the butter in a skillet, tossing in the tomatoes. Let the tomatoes cook until blistered and slightly softened, (about 4 minutes).
  7. Stir the zucchini and lemon zest into the tomatoes. Lightly crush the tomatoes with a wooden spoon, and cook until zucchini is crisp-tender, (about 4 minutes).
  8. When the water is boiling, add the pasta. Stir to keep it from sticking.
  9. Let the pasta cook for 12 minutes, then drain the pasta. Reserve 1/2 cup of the pasta water.
  10. Transfer the zucchini-tomato mixture into a large bowl. Add the pasta and cheese.
  11. Add about 1/4 cup of pasta water and toss, adding more water if needed.
  12. Season with salt, pepper, and extra cheese.

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brokenlasagna

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Thoughts After Cooking:

Sorry no picture. I completely forgot to take one, but will add one when I remake it. Yes, remake. I just Loved This.

fantastic

That I have made it quite a few times, and will continue to do so.

Rachel_pasta_ooh_mine_eating_stuff

One time I ran out of noodles and made it with regular pasta which worked just as well as the lasagna.

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For more recipes from this Food Network Magazine, go to Oven-Crispy Creole Seasoned French Fries

For more pasta recipes, go to Spaghetti Limone Parmeggiano

For more recipes, go to Chocolate Cherry Delights

Spaghetti Limone Parmeggiano

My-Fathers-Daughter-by-Gwyneth-Paltrow

Thoughts Before Cooking:

I really wanted to make this recipe as it is super hard to find recipes that use actual lemon juice from a lemon and not just the lemon zest.

Of course I don’t have as much money or resources as her so I had to do a few things differently.

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Ingredients:

  • 3/4 lbs of Spaghetti
  • Coarse Salt (I just used regular)
  • 1 Lemon
  • 1 1/2 Cups of finely grated fresh Parmesan Cheese + some for later
  • 1/2 Teaspoon of Ground Black Pepper
  • 2 1/2 Tablespoons of Extra Virgin Olive Oil
  • 3-5 Tablespoons of Pasta Water
  • Handful of Basil Leaves (~4 Leafy Stems)

Directions:

  1. Shred Parmesan cheese.
  2. Boil the spaghetti in boiling water according to package directions.
  3. Grate the zest from the lemon (the lemon peel), and place it in a large mixing bowl.
  4. Cut the lemon in half and juice it. Add juice to the bowl.
  5. Add the parmesan cheese, pepper, salt, and olive oil to the bowl.
  6. Mix until it forms a wet paste.
  7. When the spaghetti is cooked, drain it BUT save your water.
  8. Add 2-3 tablespoons of pasta water to the large mixing bowl.
  9. Add the spaghetti and toss throughly, coating all the noodles. Add more pasta water if needed.
  10. Roughly tear in the basil leaves.
  11. Serve each portion with salt, pepper, and parmesan cheese.

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pasta

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Thoughts after cooking:

So in the preamble to the recipe Paltrow says [direct quote]:

“Again, easy peasy. Not only can this be made while the pasta is cooking, you have plenty of time to make a lovely salad and assemble a cheese plate for after dinner.”

Yes it is easy, but uh no you cannot have this done by the time the pasta is cooking. Parmesan cheese takes forever to grate, especially that much. Do it first as it will make everything a lot easier.

thatwasclose

I also hated how there were no pictures of this pasta in her book, instead all we have is a picture of a lemon. That’s not helpful when I am trying to gage whether my sauce is thick enough.

I doesn't work

I doesn’t work

However, this was amazingly delicious and I will definitely make it again.

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For more pasta recipes, go to Broccoli and Tortellini Salad with Pesto

For more recipes, go to Dark Choco Almond Butter Cookies