Anything Goes Pasta | The Fall Edition

October 1, 2011 By 11 Comments

Hi folks. Just a quick lil’ post for you today. Happy October 1st! Which, if you live in Alberta, means only a few more weeks until the first snowfall of the season. :( This girl is not looking forward to another winter. Alas…

I wanted to share a quick recipe with you. I made this pasta dish one night earlier this week when I was rushed for time between work and going out for the evening. Most often, I don’t follow a recipe in the kitchen. One of my favorite things to do is look through my fridge and cupboards and pull something together using the ingredients I have on hand. On this particular evening, I was working with half a butternut squash, a zucchini, half a ring of garlic sausage, and a half-box of spaghetti. I wasn’t planning on sharing the “recipe”, but the end result was really good – a great speedy meal for a Fall evening. And it all came together in the time it took to boil the water and cook the pasta. That’s my kind of dinner!

Anything Goes Pasta (Fall)

1 onion, chopped

3 cloves of garlic, minced

Half of a butternut squash, peeled and cubed (about 2 cups)

1 medium zucchini, cubed

Your favorite garlic sausage, sliced (about 2 cups)

Spaghetti or your favorite pasta, cooked al dente (about 250g)

2 TBSP. olive oil, divided

1 TBSP. butter

1/2 cup (or more) parmesan cheese

Salt and pepper, to taste

Get a large pot of water boiling on the stove. Preheat your oven to 450°F. Combine the butternut squash and zucchini on a large baking sheet, toss with 1 TBSP. of the olive oil, and season with salt and pepper. Bake for about 15-20 minutes (or until tender and slightly browned), turning once halfway through. Melt the butter and the remaining 1 TBSP. of olive oil in a large frying pan. Add in the chopped onion and cook for about 5 minutes, until the onion softens. Add in the garlic and the sausage, allowing to cook for about 10 minutes. Once the squash and zucchini are ready, add them into the pan. Toss the whole mash with the cooked pasta, reserving about 1/2 cup of the pasta water to help everything come together. Add in the cheese, and season with salt and pepper (and another tablespoon of butter, if you’re feeling naughty). Fill your face. Delish!

Up next, more pumpkin! Stay tuned…

Filed Under: Main Dishes, Pasta Tagged With: , , , ,

An Easy Side | Orzo with Parmesan and Basil

February 5, 2011 By 3 Comments

I’m dreaming of summer. Cool refreshing mornings, warm breezy nights, deliciously hot days. Amazing garden vegetables, fresh herbs, fruit that is actually in season! *sigh* Sadly, I will have to keep dreaming for another few months or so. Although, apparently the groundhog didn’t see his shadow, which means spring is on its way…right? I get confused by the groundhog theory. Anyway…

The first time I had orzo was a few years ago, when my mom made this recipe. Orzo is such a fun pasta – about the size of rice, but with the bite of pasta. It makes a great pasta salad (which I have another great recipe for), a fantastic side dish, and also goes well in soups. Now, this orzo with parmesan and basil tastes best with fresh basil, but sadly, the “fresh” basil currently available at my local grocery store tends to be half brown and less than delightful. Not to fret if you have the same problem – dried basil does the trick when necessary. Whether you use fresh or dried, give this recipe a try. It really is a fantastic example of the amazing orzo! Happy eating!

Orzo with Parmesan and Basil (a la my mama)

3 TBSP. butter

1 1/2 cups orzo pasta

3 cups broth (chicken or vegetable)

6 TBSP. fresh basil (or 2 tsp. dried)

1/2 cup fresh parmesan

Salt and pepper to taste

Melt the butter over medium high heat. Add the orzo and saute for several minutes, until the orzo starts to become golden brown. Add the broth, cover and simmer for about 20 minutes, or until the orzo has absorbed the broth. Remove from heat, add the basil and parmesan, and season with salt and pepper to your liking. Add more parmesan if you want it to be really gooey and cheesy.

This orzo is SO good. It will serve 4 very healthy portions (although honey and I can eat one batch to ourselves – piggish, right?), but if you’re having company, make sure you double the recipe. Enjoy!


Filed Under: Pasta, Sides, Vegetarian Tagged With: , , , ,