Pasta with Lemon and Fresh Herbs

This recipe is going to have two of my friends really jazzed. Ashley of Bird on the Lawn and Lindsey of Fresh Clean Start. It's a dish that is right up their alley. Pasta, fresh herbs, lemon juice and zest, Parmesan cheese, kosher salt, pepper and olive oil. And that's it. Simple, fresh summer side or entire meal. Not into pasta (Lindsey)? Use quinoa.


The pasta comes together so quickly. All of the ingredients are very simple and to the point. Tart from the lemon, freshness from the herbs and saltiness from the Parmesan. You don't have to manipulate the ingredients at all. Just put them in and let them do the work. See, look how simple.



When I say herbs, what did I mean? Whatever you want. I used some of each of the herbs in my little herb garden in my backyard. Basil, rosemary, thyme and mint. Yes, mint, don't be skeptical. Mint isn't just for gum. You might be surprised at the flavor it adds to dishes like this.




1/2 lb pasta
1 lemon, zested and half of it juiced
1/3 cup chopped fresh herbs
1/4 cup olive oil
1/4 cup freshly grated Parmesan cheese
1/2 tsp kosher salt
A few grinds of black pepper

In a large pot of boiling water, cook pasta until al dente. Drain well and rinse with cold water to cool. Transfer pasta to a medium bowl. Add lemon zest and juice, herbs, olive oil, Parmesan cheese, salt and pepper. Toss well to combine. Serve at room temperature or cold.

Yields 4 servings.

Served with this: good ol' hot dogs. Nothing special. Who doesn't love a good grilled hot dog? And hot dogs seem appropriate for the evening. We were watching the Home Run Derby. Darn that David Ortiz. He is a machine. Why couldn't we have had a little Manny Ramirez? He would have won for sure.

Rookie's Notes: I live with a couple of lemon lightweights. They don't like things too lemony. So I only used the juice of half of a lemon. If you like lemon, add the other half of the lemon.


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Spaghetti with Roasted Vegetable Sauce

Here is how you make tomato sauce without doing too much. Chop some vegetables, roast the hell out of them and then puree them. They will cry out in pain after being burned and chopped up into a million pieces, but you will get to enjoy a sweet, savory sauce and your family will be eating more vegetables than they would like to acknowledge. Or maybe they would like to acknowledge. I don't know about your family, but they wouldn't have devoured this had I told them that there are 6 different kinds of vegetables in this. Yours might hip-hip-hooray at the thought of consuming loads of fresh veggies, but not mine.

Before hitting the heat.

I doubled this recipe so I could have a freezer meal for me and my family once Violet arrived. So when it came time for dinner, all I had to do was boil some pasta and reheat the sauce. It is just like a tomato sauce, but the roasted vegetables lend a certain sweetness that only roasted vegetables can. The flavor is more complex than a regular tomato sauce. Layers of different flavors.


Like my picnic table? It was our little weekend project a few weeks ago. Okay, strike that, reverse it. It was Ethan's project. I wanted a bright color for the table and it turned out just how I wanted. Of course, we love eating outside, until the mosquitos make their arrival in a few weeks. Eating outside makes for less mess and no cleaning the floor after wards. Looks like we can have couscous now! Cause I will tell you what, you are bananas for feeding children couscous if you aren't outside. Bananas.



4 tomatoes (medium or large, doesn't matter), quartered
2 carrots, peeled, halved lengthwise and cut into 2 inch pieces
2 zucchini, halved lengthwise and cut into 2 inch pices
1 green bell pepper, seeded and quartered
1 onion, peeled and quartered
4 garlic cloves, peeled
3 Tbsp olive oil
1 Tbsp balsamic vinegar
3/4 tsp kosher salt
A few grinds black pepper
1/2 tsp dried basil
1/2 tsp Italian seasoning blend
1/4 tsp fennel seed
1/8 tsp crushed red pepper flakes
1 14 oz can tomato sauce
1/2 lb spaghetti, cooked according to package directions
Freshly grated Parmesan cheese for serving

Set oven to 400 degrees. Pile all vegetables onto a baking sheet. Add olive oil, vinegar and all seasonings on top. Toss gently with your hands until all vegetables are coated in oil and seasonings. Spread in a single layer. Place baking sheet in the oven and roast for 40 minutes, tossing with a spatula halfway through.

Once vegetables are softened and lighted browned, remove pan from the oven. Scoop all vegetables and any liquid into the bowl of a food processor. Process until smooth. Pour vegetable mixture into a large saucepan over medium heat and stir in tomato sauce. Bring to a light boil and simmer for 10 minutes. Serve sauce over cooked spaghetti and garnish with Parmesan cheese.

Yields 6 servings.


Served with this: Some garlic bread that was most desirable and quite simple. All it was was my garlic herb compound butter spread onto some white bread slices and then topped with additional Parmesan cheese, just a bit. Then I put the slices on a baking sheet and then under the boiler for a few minutes. Result: toasty, buttery, garlicky, herbalicious.

THE END

HAVE A QUESTION ABOUT THIS RECIPE OR ANYTHING ELSE? Click here.

If you are wondering if Violet slept all night for the first time over the weekend, she did.

Antipasto Pasta Salad

My father in-law owns a catering company in Southern California and he makes antipasto pasta salad for events all the time. When I was first married, I often worked for my father in-law to earn extra money. I would spend my Saturday nights doing a little food prep, a lot of dishes and getting really sore feet in the process. Once I was done working, Ethan and I would go to In-N-Out and go home and watch SNL. For some reason, In-N-Out tastes best really late at night.

Anyways, this salad reminds me of catering. I have eaten a lot of this stuff in the last 7 years of my marriage, a lot. And my first bite of this took me back to late Saturday nights, sitting in the parking lot behind the kitchen and rubbing my sore feet.

I took what my father in-law does and made it a little more detailed. What does this consist of? Pasta, red wine vinaigrette and a few classic ingredients found on an antipasto platter. Black and green olives, roasted red peppers, salami, marinated artichoke hearts, pepperonicinis, Parmesan cheese and fresh parsley. Not only were the colors so pretty, but it was refreshing and light. It was a big hit at our Memorial Day barbecue.



For the vinaigrette:
1/2 cup red wine vinegar
1/4 cup lemon juice
3 tsp honey
2 tsp kosher salt
A few grinds black pepper
1 cup olive oil

In a medium bowl, combine vinegar, lemon juice, honey, salt and pepper. Whisk well. While whisking, slowly pour in olive oil. Set aside.

For the salad:
1 lb rotini pasta
1 14 oz can black olives
1 12 oz jar green olives
1 14 oz jar marinated artichoke hearts
1 12 oz jar roasted red bell peppers, diced
1/2 cup sliced pepperoncinis
1/2 lb Genoa salami, cut into 1/2 inch squares
1/4 cup shredded fresh Parmesan
1 bunch fresh flat-leaf parsley, chopped

In a large pot of boiling water, cook pasta until al dente. Drain and rinse under cold water to cool down the pasta. Drain well and pour into a large bowl. Add black and green olives, artichoke hearts, roasted red peppers, pepperoncinis, salami, Parmesan cheese and parsley. Pour vinaigrette over the top and toss well. Refrigerated until serving time.

Yields 8 servings.


HAVE A QUESTION ABOUT THIS RECIPE OR ANYTHING ELSE? Click here.

If you are wondering if I burned the dickens out of my hand this morning while fulfilling a craving for pan-roasted potatoes, I did.

Lasagna with Sausage and Bacon

Here is a post partum meal that I made before Violet joined us. This one I made two of, one for us and one for my sister Caitlyn. My baby daughter is lucky that her closest cousin comes only a few weeks after her. Caitlyn's due date is exactly one month after mine. My gift to Caitlyn is freezer meals. When I made one for me, I made one for her. So once my new nephew joins the family in June, I will be unloading my freezer and heading over to Caitlyn's to fill her freezer.

I did this lasagna a little different. Most lasagna recipes are made in a 9x13 inch pan, but I split it into two 9x5 inch bread pans. I could have done 8x8 inch pans, but I like a big, thick piece of lasagna, so bread pans are perfect. I could have doubled the recipe, but I knew that my family and Caitlyn's wouldn't need an entire 9x13 inch pan of lasagna. A 9x5 inch bread pan was perfect. If you have a small family, make this lasagna in two pans and then freeze one. All the work once, a dinner twice. At the end of this post, I will write down the directions for cooking a frozen lasagna.

Who doesn't like a thick piece of lasagna? Not a soul.

This lasagna is a recipe that I am surprised I have never posted. I have been making this since I was a newlywed. And it's in the Peterson Family Cookbook that my mom gives to the new brides in our family. This lasagna is a classic lasagna. Provolone and mozzarella, sausage, tomato sauce with bacon and then ricotta cheese. It requires a little extra time with making the sauce, but it can be made a day ahead, which is what I did. Whenever I make this, I always forget to double up on the pasta. I always like more pasta in it than normal, yet I always forget to add more. Do what you will.



For the sauce:
1 onion, diced
1 lb bacon, diced
1 tsp fennel seed
1 tsp oregano
1 1/2 tsp Italian seasoning
1/2 tsp kosher salt
A few grinds black pepper
2 28 oz cans tomato sauce
1 cup water

In a large skillet over medium heat, add bacon and onion. Saute until bacon is crisp and onion is translucent. Add fennel, oregano, Italian seasoning, salt and pepper. Stir well. Pour in tomato sauce and water. Cover and reduce heat to medium low. Simmer, stirring occasionally, for 3 hours, until sauce is thick. Let sauce cool before layering with the lasagna.

For the fillings:
2 lbs bulk Italian sausage
1 pint ricotta cheese
1 egg
1 tsp parsley
1 tsp oregano
6 cups shredded mozzarella and provolone cheese blend
1 16 oz package lasagna sheets

In a large skillet over medium high heat, add sausage. Saute, breaking up with a wooden spoon, until cooked through. Pour sausage onto a paper towel-lined plate. Set aside.

In a medium bowl, combine ricotta, egg, parsley and oregano. Stir well and set aside.

Set oven to 350 degrees.

Ladle 1/3 of tomato sauce onto the bottom of a 9x13 inch pan. Add a layer of uncooked lasagna sheets. Carefully spread 1/3 of the ricotta cheese over the pasta. Evenly sprinkle 1/3 of the sausage over the ricotta. And then sprinkle 2 cups of the mozzarella and provolone cheese blend over the sausage. Repeat two times.

Cover with foil and bake lasagna for 1 1/2 hours. In the last 20 minutes of baking, remove the foil, so the cheese can brown.

Yields 12 servings.

Rookie's Notes: If you are cooking this from the freezer, let it sit out for an hour before baking time. And then bake it for 2 hours.

On a completely different note- HOW 'BOUT THAT "LOST" FINALE!?! We just loved it. I couldn't be more content with how they tied it all up in a pretty little package. Who is my favorite character? Desmond. I have loved him from the beginning. And he was a shining star in the finale.


HAVE A QUESTION ABOUT THIS RECIPE OR ANYTHING ELSE? Click here.

Pasta with Asparagus, Tomatoes and Citrus Basil Pesto

If you are an herb grower, you probably have a hard time achieving your ultimate basil plant. Some people can do it, like my sister Mallory. Some people can't, like me.

Mallory had the most lovely basil plant outside her front door last summer. On more than one occasion, I instructed different sisters to sneak up Mal's walkway, snip a few stems and steal Mallory's beautiful basil for me. It has died now, but sister-stealing is something that ran rampant in my family when I was growing up.

My older sister Megan had lots of cute clothes when she was a teenager. And I wanted to use them all the time. And she never let me. So I resorted to stealing them. One day, I came home from work for lunch and Megan was there. She noticed the bright green shirt I was wearing and wasn't pleased. We got in a fight, said some colorful words to each other and then she left. And then I marched down to her closet, took handfuls of hangers and put them in my car. I then drove to the second-hand store, sold them and bought myself lunch with the proceeds. It was probably the most delicious lunch I have ever had.

Months later, I told my dad of my stealing, selling sins and instead of scolding me, he laughed his head off, as he should. It was quite brilliant on my part.


This basil wasn't stolen from one of my sisters, it was purchased at Sunflower Market. Sunflower sells basil plants and bags of fresh basil. And they are lovely, big, fragrant leaves. Leaves that release the essence of their flavor when pulverized. They pair up with orange zest, fresh garlic and walnuts to make the most delicious, versatile sauce, one that you and your family will annihilate.



1 lb small pasta, which ever shape you prefer (I used rigatoni)
1 bunch asparagus, cut into 2 inch pieces, ends discarded
1 8 oz carton grape tomatoes, halved
3 cups lightly-packed fresh basil leaves
2 garlic cloves
1 orange, zested
3/4 cup freshly grated Parmesan cheese, plus more for garnish
3/4 cup toasted walnuts
1 1/2 tsp kosher salt
A few grinds black pepper
3/4 cup - 1 cup olive oil, depending on the consistency you want

In a large pot of boiling salted water, boil pasta until al dente. Drain well and pour into a serving bowl. Drizzle liberally with olive oil and toss. Cover with a towel and set aside, but being sure to toss occasionally to prevent the pasta from sticking.

In a large bowl, add ice cubes and water, making a water bath. Set aside. Refill the large pasta pot with water and set over high heat. Once boiling, add asparagus. Boil for 1-2 minutes, or until the pasta is slightly tender and bright green. With a slotted spoon transfer asparagus pieces into the prepared water bath. Be sure all pieces are submerged. Once asparagus is cooled, transfer asparagus to cooked pasta in the serving bowl. Add halved tomatoes.

In the bowl of a food processor, add basil, garlic, orange zest, Parmesan cheese, walnuts, salt and pepper. Process until basil is finely minced. While the machine is running, slowly stream in olive oil until desired consistency is achieved. Immediately toss with cooked pasta, asparagus and tomatoes. Garnish with additional grated Parmesan cheese if desired. Serve immediately.

Yields 6 servings. 6 big servings.

Rookie's Notes: Basil is nearly perfect. Nearly because it discolors easily. So this isn't a make-ahead meal. It will taste the same if you do, but it won't look the same. If you insist upon making this ahead of time, make the pesto, transfer it into a small bowl, pour a little olive oil on top to cover it and then leave it on the counter until you are ready to serve. Why leave it on the counter? If you put it in the fridge, it will be cold and be hard to toss with the pasta.


Look, it's me.

Baked Pasta with Eggplant, Tomatoes and Sausage

Something momentous happened to our children. They got sick.

My children posses a very desirable talent for not getting sick. Van has had ear infections and strep from teething and that's about it. Jack hasn't been to the doctor for sickness in about 2 years. I don't know why we are lucky to have produced children with great immune systems, but we consider ourselves lucky. Jack has had perfect attendance at preschool so far this year and Van hasn't missed church for any ailments in his whole life. BUT, they got sick this last weekend.

It was merely a runny nose and cough for the both of them, but sick is sick and we jumped in wholeheartedly. I pulled out our expired Dimetapp and dusted off our humidifier. I dug through my closet to find the sea foam green nose sucker for Van. I excitedly planted Jack in front of movies for two days and Van was taking longer naps. It was such a thrill to be doing something I have only heard of from other moms.

There was only one real issue with the whole sick thing, Jack hated it. Since the child is never sick, he doesn't know what to do when he is. He was sure he was sick because he had swallowed some toothpaste a few days before. On Nick Jr., he is taught that he needs to wash his hands so he doesn't get sick. So he was washing his hands all the time, convinced he would get better. One night, he was crying and wanted to know why his nose was runny and why he was so tired. I explained to him that his body is fighting a battle and trying not to get sicker. And he wailed, "Mommm, this battle is so harrrrd!"


On Sunday, I kept Jack home from church so I wouldn't be the tacky, inconsiderate mom that hauls her hacking child to Primary to mix and mingle among the healthy kids. While Daddy and Vanny were at church, I worked on dinner and came up with this. Pasta and two kinds of cheese, eggplant, pretty red tomatoes and zesty sausage. Instead of a traditional marinara sauce that most baked pastas are made with, I went with a little heavy cream. It turned out perfect. Perfect for cold winter nights. It's hearty and warm and completely comforting.




1 lb penne pasta
5 Tbsp olive oil, divided
5 links mild Italian sausage, about 16 oz
1 onion, diced
1 lb eggplant, cut into 1 inch chunks
1 tsp kosher salt
A few grinds black pepper
1 tsp Italian seasoning blend
2 garlic cloves, minced
2 cups heavy cream
1 1/2 cups Parmesan cheese
4 Roma tomatoes, chopped
1 lb mozzarella cheese, shredded, with a handful reserved in a small bowl

Set the oven to 450 degrees.

In a large pot of boiling salted water, cook pasta until soft on the outside, but not cooked all the way through. Drain, pour back into pot and toss with 3 Tbsp olive oil. Set aside.

In a large skillet over medium heat, add sausage links. Cook, flipping once, until sausage is cooked through, about 5 minutes. Remove sausage onto a plate and set aside. Once cool enough to handle, slice sausage into 1/4 inch slices and set aside.

In the same skillet over medium high heat, add remaining 2 Tbsp olive oil, onion and eggplant. Season with salt, pepper and Italian seasoning. Saute until onion is softened and eggplant is lightly browned, about 5 minutes. Add garlic and saute for 1 additional minute. Pour in heavy cream and add Parmesan cheese. Stir well to combine and simmer for 5 minutes, until cheese is melted and heavy cream is slightly thickened.

In a large bowl, combine pasta, sausage, tomatoes and mozzarella. Stir well to combine. Pour in eggplant mixture. Toss gently. Pour mixture into a 9x13 inch baking dish. Sprinkle with reserved mozzarella cheese. Bake for 20 minutes, until cheese is browned and pasta is cooked through.

Yields a lot. Like 8 servings. Half it if you are making this for a small group. Or just make the whole thing and you have two dinners.

Served with this: Tomato cucumber salad and then steamed broccoli seasoned with a sample Greek seasoning I got from Penzey's. It is superb with any vegetables. And then we had Tricia's carrot cake for dessert (recipe coming soon). A proper Sunday dinner.

Rookie's Notes: When boiling the pasta, I wrote to not cook it all the way through. Why? Because it will finish cooking through in the oven. If not, the pasta would get overcooked and mushy in the oven. So we prepare ahead.

I used fresh tomatoes because I had them. I had originally planned to use canned diced tomatoes, but Ethan had some extra Romas from work, so I used those. Do what you will.

Pasta with Butternut Squash, Caramelized Onions and Pancetta

I thought I would toss up a post before breakfast. It's kind of like tossing up a prayer, but my blog posts don't quite make it to heaven. Either way, I thought I would take advantage of both of my boys watching "Toot and Puddle" AT THE SAME TIME. Van isn't much of a TV watcher, which is just too bad. I once had a pediatrician very arrogantly tell me that his 18 month old had never watched even one second of TV. And I then told him that someday, he would wake up and his toddler would be having a TV binge and he would be watching "Girls Gone Wild". I actually didn't say that to him, but that's what I was thinking. Anyways, here is a delightful recipe. After this, I am going to start breakfast. I am thinking peanut butter pancakes. It's how I am sneakily convincing Jack to like peanut butter. What kind of self-respecting child doesn't like peanut butter?


Last winter, I had a pizza at Pizzeria 712 that was just like this pasta. Butternut squash, rosemary, caramelized onions and bacon. It was super delicious. Ever since then, I have wanted to make a pasta version of it and I pulled it off. In all honesty, this was better than the pizza. The cream pulls all the flavors together so nicely. And I like the milder flavor of the pancetta instead of bacon. If you can't find pancetta, use bacon or get rid of it all together and go sans meat. And do me a favor, spring for the fresh rosemary. It makes a big difference. Plus, fresh rosemary keeps in the fridge for a week or two. So you can use the extras for scrambled eggs or rolls.


Speaking of herbs, you will notice the bright green leaves on the pasta. That's chopped fresh flat-leaf parsley. Chopped fresh parsley makes the biggest difference in a dish with the color and the flavor. And for food bloggers, a little sprinkling of fresh green parsley makes your food look prettier in pictures. When you do your grocery shopping, grab a bunch of flat-leaf parsley for $1 and add it to your finished food all week. It is like the cherry on top.




1 Tbsp olive oil
3 red onions, halved and thinly sliced
1 tsp kosher salt
1 lb pasta of your choice
4 cups chopped butternut squash
3 sprigs fresh rosemary, leaves removed from stems and minced, about 1/3 cup
4 oz pancetta (about 10 thin slices), chopped
1/4 cup butter
2 cups heavy cream
Grated Parmesan cheese for serving, if desired

In a small skillet, combine the olive oil, red onions and salt. Set over low heat and cover, stirring occasionally for 2 1/2 hours. Once the onions are cooked down and browned, remove from pan and onto a plate and set aside.

In a small skillet over medium high heat, add the pancetta. Saute until browned and then pour onto a paper towel to drain. Set aside.

In a large pot of salted water over high heat, boil the pasta until al dente. Drain and set aside.

In a large skillet over medium heat, add 2 Tbsp olive oil. Once the oil runs quickly in the pan, add the butternut squash and rosemary. Cook until softened, about 15 minutes. Gently stir in caramelized onions. Add butter and stir until melted. Pour in heavy cream and simmer for 10 minutes or until thickened. Stir in cooked pasta and pancetta. Serve with Parmesan cheese if desired.

Yield 6 servings.

Rookie's Notes: Be sure that you gently stir in the ingredients after the squash is cooked. The squash is soft and can fall apart.

Bird's Citrus Zucchini Spaghetti

Here is a recipe via Ashley of Bird of the Lawn. I can proudly say that Ashley is a good friend. Something I really admire about Ashley is her respect for her daughter. Not only does she love her daughter as a child, but she respects her as a person. And I think as a mother, it can become easy to not give your children the respect they deserve as human beings. And respect doesn't start at a certain age. Ashley realizes all of this and she is a good example to me.

Ashley's baby girl, online handle "Dotter".

Clever. Wish I would have thought of that first.

This recipe is Ashley's creation. She isn't much of a meat eater and her recipe repertoire is filled with some good vegetarian eats. Now that I am typing this out, I think we will have her on here regularly, like a feature. What shall we call it? Veggies with Ashley? Bird's Vegetarian Vittles? Megan, give me some more ideas.



1 lb spaghetti
1 Tbsp olive oil
1/2 yellow onion, chopped
1 shallot, chopped
1 garlic clove, minced
2 Tbsp fresh thyme
Kosher salt and ground pepper
1 large zucchini, grated
2 crook neck/yellow squash, grated
2 carrots, peeled and grated
Zest of 1 lemon
Zest o 1/2 orange
1/2 lemon, juiced
1 Tbsp fresh mint, minced

Fill a large pot with water and add a few big pinches of salt. Set over high heat. Once boiling, add pasta and cook until al dente, about 10 minutes. Drain and set aside.

In a large skillet over medium high heat, add olive oil. Once oil runs quickly in the pan, add the onion, shallot, garlic and thyme. Season with salt. Saute until onion is soft, about 5 minutes. Add zucchini, squash and carrots. Saute until vegetables are heated through, about 2 minutes. Add cooked spaghetti to the pan and toss. Stir in lemon zest, orange zest, lemon juice and mint. Season with additional salt and pepper if needed. Can be served hot or cold.

Yields 6 servings.

Fettuccine with Caramelized Onion Cream Sauce

This recipe has been bobbing around in the back of my head for months. I finally was able to put oil to pan and make it. No lie, super rich. The caramelized onions have such a complex flavor when they are coated in butter and cream. The onions are as soft as the pasta so fettuccine is perfect with this. Spaghetti would be too.

Here is a tip, don't have this on a date. You will smell terrible. Your belly would be satisfied, but your breath would be a nightmare.



1 lb fettuccine pasta
2 Tbsp olive oil
7 onions (yes 7, just trust me), peeled, halved and thinly sliced
Kosher salt
4 garlic cloves, minced
3/4 cup butter
1 1/2 cups heavy cream, or more, depending on the consistency you want
Chopped fresh parsley, for garnish

In a large skillet, heat olive oil over medium low heat. Add onions and season with salt. Cook onions, covered, for 45 minutes to an hour, stirring occasionally.

Meanwhile, in a large pot of salted, boiling water, cook pasta until al dente. Drain and set aside in the pot. Drizzle a little olive oil on top and cover.

Once the onions are well browned and limp, turn heat up to medium and add the butter and garlic. Stir until butter is completely melted. Add heavy cream and simmer for 3 minutes, until thickened. Add the fettuccine to the sauce and stir to combine. Simmer for a minute. Serve pasta with chopped fresh parsley on top.

Yields 6 servings.

Ethan's Mac and Cheese

Hi, it's me, Ethan, again. I make this mac and cheese for a lot of events. And everyone always raves. The sauce is easy to burn. So stay with it the whole time. You will never have better mac and cheese. Eat your heart out Paula Deen.



1 lb elbow macaroni, cooked according to the package directions
1/2 cup sour cream
1 pint half and half
1 pint heavy cream
1 lb Velveeta cheese
2 1 lb. bags shredded cheddar cheese

Set oven to 350 degrees.

Spray a 9x13 inch pan with non-stick spray. Add the macaroni. With your hands, mix in the sour cream and 1 lb cheddar cheese. Set aside.

In a medium sauce pan over medium heat, add the half and half, heavy cream and Velveeta. Whisk constantly until Velveeta is melted and mixture is heated through. Pour over the pasta and spread evenly with a rubber scraper. Use enough sauce to barely cover the pasta. You will not use all the sauce.

Spread the cheddar cheese evenly over the top. Bake for 30 minutes, or until the cheese is melted.

Yields 8 servings.

Jack Rabbit Drive Penne Pasta

What a funny name for a pasta dish, huh? Well, it has a funny name for good reason. This was the last meal I made in my kitchen at 9445 Jack Rabbit Dr. The kitchen that I fell in love with. The kitchen that had a counter big enough for me to sit on and no one could tell me to get off. The kitchen that Jack stacked spice jars in while I cooked. The kitchen with the floor that Ethan installed for me because I was so bummed about my miscarriage before Van. The kitchen with tons of cupboard space that I thought I would never fill, but I did. The kitchen that gave me the confidence to try new recipes and create some good eats. Out of everything in my old home, I will miss the kitchen the most.




1 lb penne pasta
2 Tbsp olive oil
1 shallot, minced
2 garlic cloves, minced
1 bunch asparagus, cut into ½ inch sticks
1 pint cherry tomatoes, halved
2 cups chopped cooked red potatoes (mine were leftovers)
4 Tbsp butter
1 cup heavy cream
Kosher salt and pepper
½ tsp red pepper flakes
½ cup freshly grated Parmesan

In a large pot of salted, boiling water, cook the pasta until al dente. Drain and set aside.

In a large skillet, add olive oil. Once the oil runs quickly in the pan, sdd shallots and garlic and cook for 1 minute, until shallots are softened. Add asparagus and cook until tender. Add potatoes and cook until warmed through. Stir in tomatoes, heavy cream and butter. Season with salt and pepper. Add red pepper flakes and Parmesan. Simmer until thickened, about 5 minutes. Serve with a hefty amount of grated Parmesan on top.

Yields 6 servings.

Linguine with Garlic Shrimp and Lemon Oil

This is an Everyday Food recipe. How I love that magazine. It's small and fits in my purse and I can peruse while in the car with Ethan or at the doctor's office. I have this old friend who I had a big falling out with and a long time ago, I sent her an Everyday Food subscription for Christmas. Well, some how, every year it automatically renews it without me paying for it. So even though she isn't my friend anymore, she still gets that magazine. At least she got something out of our weird relationship.



For the lemon oil:
1/2 cup olive oil
1 lemon, zested

For the pasta:
1 lb linguine pasta
2 Tbsp olive oil
2 shallots, diced
5 garlic cloves, minced
16 oz shrimp, peeled and deveined
1/4 cup lemon juice, about 2 lemons
1 lemon, zested
1 tsp kosher salt
A few grinds black pepper
3 oz arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley

For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and set aside.

For the pasta:
In a large pot of boiling, salted water, cook the pasta and cook until al dente. Drain and set aside.

Meanwhile, in a large skillet, add the olive oil. Once the oil runs quickly in the pan, add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

Yields 6 servings.

Rookie's Notes: You want to take your pasta-makin to the next level? Add some Parmigiano Reggiano. I don’t even like cheese, but I really like this stuff. So listen to me when I say it’s good.

Pasta with Lemony Broccoli, Walnuts and Cannellini Beans

Here is a recipe request for Taryn. As I am typing this, I am missing hanging out with the Hartmans. Kyle and Taryn, what are you guys doing in the next few weeks? Let's go out to dinner. And I am really serious. Call me.




So I got a request from Taryn. She is wanting to make meals for her family that are sans meat. She is wanting to pump up her cute little Christopher’s whole grain and protein intake. No problem Taryn! Give this baby a try.

There is one slight problem though…

As I was in the pasta aisle at the grocery store, holding Van’s pacifier in, I came to a frightful realization. I actually hate whole wheat pasta and I am not going to pretend I like it. I know it is WAY better for me and blah blah blah. But I hate it. It doesn’t taste like pasta. It tastes like crap. If you like it, please comment and tell me why. I just don't understand.

So for anyone who likes whole wheat pasta, use it. It would make this meal a nutritionally complete. Otherwise, don’t feel bad. I can’t stand that impostor.




2 Tbsp olive oil
2 garlic cloves, finely chopped
2 shallots, thinly sliced
4 cups broccoli florets
1 15 oz can cannellini beans, drained and rinsed
2 tsp fresh lemon juice, or more, depending on your taste
A little bit of lemon zest
8 oz penne rigate pasta
½ cup walnuts, toasted
½ cup toasted breadcrumbs
A few shakes of crushed red pepper
A few shakes of salt
½ cup grated Parmesan, plus more for serving
Olive oil

Set oven to 325 degrees. Layer walnuts on a baking sheet, and bake for 10 minutes, until slightly golden and aromatic.

Cook pasta in salted water according to directions.

Add olive oil to a skillet. Over medium heat, saute garlic and shallots until slightly caramelized. Add the broccoli, canellinni beans, lemon juice and zest, red pepper flakes, and salt. Cook for 3-4 minutes or until the broccoli turns a brilliant green and remains firm to the touch. Add your cooked pasta to the skillet with the broccoli mixture, and toss in the toasted walnuts, breadcrumbs and Parmesan cheese. Pour onto serving platter. Drizzle with olive oil and sprinkle more cheese on top. Enjoy!

Yields 6 servings.

Rookie's Notes: credit for this recipe goes to Food Blogga. I have been mentioning her so much lately that it might seem like I have a crush on her. Well, she has some great recipes. Go check it out.

Orzo with Grilled Shrimp, Summer Vegetables and Pesto Vinaigrette

I love shrimp, but I am not too familiar with preparing it. I think I am always too afraid I will overcook it. And everyone knows, overcooked shrimp can be a huge disappointment. Grilling seems to be a safe method because you can keep a good eye on it.

And yes, I can eat shrimp when I am pregnant. But only about once a week. We don’t want Son Two coming out with a giant, over-sized brain now do we?



8 oz orzo (about 1 1/3 cups)
6 ½ Tbsp extra-virgin olive oil, divided
4 Tbsp red wine vinegar, divided
2 medium zucchini or summer squash, cut lengthwise into 1/4-inch-thick slices
1 red or yellow bell pepper, quartered
3 Tbsp purchased pesto
2 Tbsp fresh lime juice
1 lb uncooked large shrimp, peeled and deveined
2 large tomatoes, cored, cut into 1/2-inch cubes
½ cup thinly sliced fresh basil leaves, plus whole leaves for garnish

In a large pot of boiling, salted water, cook orzo until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water and drain well. Transfer to large bowl and toss with 1 tablespoon oil.

Heat barbecue to medium-high heat. Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 ½ tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.

Grill zucchini and bell pepper until crisp tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper and grill until charred and cooked through, 2 to 3 minutes per side.

Place shrimp in bowl with orzo. Chop zucchini and bell pepper and add to bowl with orzo. Add remaining vinaigrette, tomatoes, and sliced basil. Toss to combine. Season to taste with salt and pepper. Garnish with basil leaves and serve cold or at room temperature.

Yields 6 servings.

Penne with Chicken, Sun-Dried Tomatoes and Artichoke Hearts

I can official say I made up a recipe. Yes, I know, I will try not to let me head get too big, but I am pretty proud. It is one thing to make something up but it is another to make up something that actually tastes good- and this does.

Luckily this makes a lot and that means we will have leftovers for lunch tomorrow.



1 lb penne pasta
2 Tbsp olive oil
2 shallots, minced
1 garlic clove, minced
1 rotisserie chicken, shredded and striped of any bones, skin and fat
1 7.5 oz jar sun-dried tomatoes, drained and chopped
1 6 oz jar marinated artichoke hearts, drained
1 1/2 cups heavy cream
3 Tbsp butter
1/2 tsp red pepper flakes
1/2 cup basil, sliced thinly
1/2 cup chopped flat leaf parsley
1/2 cup fresh Parmesan, grated and more for garnish

In a large pot of boiling, salted water, cook pasta and boil until al dente. Drain and set aside.

In a large skillet over medium high heat, add olive oil. Once the oil runs quickly in the pan, add shallots and garlic and cook until softened. Add chicken, tomatoes and artichoke hearts. Stir until heated through. Stir in heavy cream, butter and red pepper flakes. Stir to combine and let simmer for 5 minutes, so that the sauce thickens.

Stir in the basil, parsley and Parmesan and stir to combine. Add pasta to a large pasta bowl and add sauce. Toss to combine and add more Parmesan on top.

Yields 6 servings.

Rookie's Notes: Now that I am writing this all out, I realize that some toasted pine nuts would be delish. Or would that be over-kill?

Pasta with Prosciutto and Peas

If you haven't met my friend Prosciutto, you should introduce yourself. He is a delightful mild, cured ham that can be eaten right out of the package, which I have a bad habit of doing. Good for appetizers and great for pasta. Such as the yumminess below... I especially liked this one because of the lemon. It was not too over-powering at all. And if I can remember correctly, I think this was from Everyday Food.




12 oz fettuccine
1 Tbsp butter
1 shallot, finely chopped
2/3 cup heavy cream
1 10 oz package frozen peas, thawed
8 slices prosciutto, halved lengthwise and thinly sliced crosswise, about 1 cup
1 Tbsp finely grated lemon zest
1 Tbsp fresh lemon juice
1/2 cup grated Parmesan cheese, plus more for serving

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water then drain pasta and return to pot.

Meanwhile, in a large skillet over medium low heat, add butter. Once the butter is melted, add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto. Bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.

Stir in lemon zest and juice. Add enough reserved pasta water to thin sauce as desired. Pour sauce over pasta. Toss and add Parmesan and season generously with salt and pepper. Serve with additional grated Parmesan on top.

Yields 6 servings.

Spaghetti with Fresh Pesto and Pine Nuts

Today I was in need of a hero. I was tired, hungry and wanted someone to come in a clean my house and take care of my son. Ever have days like that? Well, I got out of that slump, put some clothes on, brushed my teeth and went to the grocery store. I picked up a few things to enjoy now and this weekend, things like some whole wheat English muffins to make mini-pizzas with, the most beautiful cherries and a fragrant pineapple. Yum.

Along with those things, I got stuff to make my first ever batch of homemade pesto. This is a big deal to me because I now have a food processor. Thank you ETHAN!

This is what I came up with. My starving self was very satisfied.



1/2 lb spaghetti
1 clove of garlic
2 cups fresh basil
1/2 cup toasted pine nuts
1 tsp kosher salt
A few grinds black pepper
1/2-3/4 cup olive oil
1/2 cup freshly grated Parmesan cheese

In a large pot of boiling, salted water, cook the spaghetti until al dente. Drain and set aside.

In the bowl of a food processor, add garlic, basil, 1/4 cup pine nuts and salt and pepper. Process until basil is minced. While machine is running, slowly add olive oil until desired consistency.

Toss pesto and cheese with warm spaghetti. Sprinkle the rest of the pine nuts on top.

Yields 4 servings.

Sun-dried Tomato and Basil Pasta

When I was in foods class in high school, we had a day where we all had to make a food from another country. I, being the genius that I am, chose Italy, because that food is the best and easy. I used the recipe below. I still use this recipe all the time and my family loves it.



1 lb penne pasta
2 Tbsp olive oil
4 garlic cloves, minced
1 tsp kosher salt
1 cup oil-packed sun-dried tomatoes, chopped
1 7¼ oz jar roasted red bell peppers, chopped
1 1/2 cups heavy cream
3 Tbsp butter
½ tsp crushed red pepper
1 cup chopped fresh basil
1 cup freshly grated Parmesan cheese

In a large pot of boiling, salted water, cook pasta until al dente and set aside.

Heat olive oil in a large skillet over medium heat. Once the oil runs quickly in the pan, add garlic and saute until slightly browned. Add salt, tomatoes, peppers, cream, butter and crushed red pepper. Simmer over medium heat for 2 minutes. Stir in ½ cup basil and simmer for 1 minute longer. Add pasta to sauce and add the cheese and remaining basil.

Yields 6 servings.