Sunday, March 29, 2015

A spring pasta!

Pasta Primavera is a culinary classic! It screams spring with vegetables such as zucchini, peppers, and peas. You can adjust the spring vegetables according to what you have on hand. Asparagus is fabulous addition in this dish! The fresh herbs bring fantastic and fresh flavors. The cream gives it just enough richness to carry all the amazing flavors. Make this dish at home and taste spring!

Lemon Zest



Sauteed mushrooms and tomatoes

Sautéing onion and mushrooms

Pasta Primavera

Serves: 6-8 servings      Cook Time:  15 min   Prep Time: 5 min

1 Lb. Fettuccine
1 Tablespoon olive oil
1/2 vidalia onion, diced
Reducing the sauce
3 cloves garlic, minced
1 zucchini. halved and sliced 1/4" on bias
1 yellow zucchini halved and sliced 14" on bias
1 red pepper, sliced thin
8 oz cremini, quartered
1 cup peas
3/4 cup white wine
1/2 cup chicken or vegetable stock
1/3 cup heavy cream
1 tsp. dried thyme
1 lemon, zested
1 cup fresh basil, chiffonaded
1/2  cup italian parsley, chopped
10 oz heirloom or cherry tomatoes,quartered
parmesan or romano cheese to garnish

Adding fresh herbs at the last minute to preserve flavor


Heat large pot filled with water. Bring to a boil. Add sliced zucchini to water and cook for approximately 1 minute or al dente. Remove and run under cold water or place in an ice bath. Repeat with yellow zucchini or squash and peppers. Meanwhile, heat a large saute pan with olive oil. Add onions and cook until translucent. Add garlic and cook approximately 30 seconds or until fragrant. Add cremini mushrooms. Cook throughly. Then add tomatoes, thyme and salt and pepper to taste.  Once tomatoes have cooked slightly.  Add white wine and cook until reduced by half. Then add chicken stock and let reduce by half. Finish with heavy cream. Season with salt and pepper to taste. Once sauce has thickened slightly, add lemon zest, parsley and basil. Garnish with additional basil, parsley and cheese.

Gorgeous Pasta!

Sunday, March 22, 2015

A pantry soup recipe!

Need a fantastic recipe for a quick and an easy soup? Well this is it! It can be made with pantry staples, which makes it even more appealing. It only gets better the next day as most soups do. This is a recipe vegetarians and carnivores alike will love. My husband who is a meat and potatoes kind of guy, loves this soup. It can be made in 30 minutes or less. Make this soup next time there is a chill in the air or want something quick on the table!

Simmering tomatoes, broth and herbs
Tortellini Soup

Serves: 4-6 servings      Cook Time:  15 min   Prep Time: 5 min

Cooked Tortellini
  • 1 tbsp olive oil
  • 1 cup leeks, sliced
  • 1 35 oz. can whole plum tomatoes,
  • 1 tsp thyme
  • 1 tsp basil
  • 6 cups vegetable or chicken stock
  • 1 can chickpeas,drained
  • 1 package cheese tortellini
  • 10 oz bag baby spinach
  • salt to taste


Heat oil in a soup pot over medium heat. Add sliced leeks and saute until soft. Add tomatoes and using a wooden spoon break into bite size pieces. Then add basil, thyme, and vegetable stock. Bring to a boil and then simmer for 5 minutes. Then add chickpeas and tortellini.  Cook tortellini in broth according to package. When tortellini is done, stir in spinach until wilted. Season with salt and pepper to taste. You can garnish with parmesan and basil if desired. Enjoy this quick and wonderful soup.

Finished Soup!

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