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October 21, 2021
Baked Feta & Vegetable Pasta
Not too long ago, I hopped on the TikTok trend where you bake a block of feta cheese with cherry tomatoes and when done, toss it with cooked noodles for a light and refreshing pasta. It was a HUGE hit in our house so I figured I would try it again but with a few changes. The original recipe is for Baked Feta and Tomato Pasta but the recipe I’m going to share with you today is for Baked Feta and Vegetable Pasta. The recipe can be found here. Start by preheating the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the feat in the center of the baking sheet. This recipe calls for a block of feta but if it’s OK to use crumbled if that’s the only available option at the grocery store. Just pile it high and try to keep it as … Continue reading
September 23, 2018
Zucchini Noodles with Pesto Chicken
Zucchini noodles are all the rage and a low carb way of enjoying pasta. If you have a spiralizer you can easily make your own “zoodles” but if you don’t have a spiralizer you can find pre-spiraled noodles at your local Festival Foods. I think zoodles are a light yet delicious substitution for traditional pasta noodles. They will fill you up but without the heavy, overly-full feeling, if that makes sense. My new favorite recipe is Zucchini Noodles with Pesto Chicken. It’s super easy to make and only takes a few ingredients! The recipe can be found here. Start by marinating the chicken. Place the chicken in a Ziploc bag with some pesto, salt, and pepper. Shake to combine and place in the fridge for 30 minutes. I think this is the best method if you are going to grill or sauté the chicken. I prefer to bake the chicken, … Continue reading
July 4, 2018
Zucchini Parmesan Pasta
I have a new favorite recipe to share with you. It’s great for summertime because it has fresh veggies and a lighter taste…think pasta primavera. It’s called Zucchini Parmesan Pasta. Start by boiling water to cook the pasta noodles. I went with Rigatoni, but any type of noodle will work. Cook the pasta according to box instructions or al dente. Reserve about ¾ cup of the pasta water before draining. While the pasta is cooking, chop the veggies. I found using small pieces helped the veggies cook faster and made it easier to turn into a sauce further into the recipe. Heat oil in a skillet over medium heat. Make sure you are using a skillet large enough to hold the noodles when it comes time to mix! Add the zucchini, squash, garlic, red pepper flakes, and thyme. Season with salt and pepper. Cook the ingredients until the veggies are … Continue reading
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