Tag: pasta

Lemony Basil Fusilli with Grilled Cherry Tomatoes

Lemony Basil Fusilli with Grilled Cherry Tomatoes

When you think of summer recipes, pasta probably doesn’t come to mind. But, this Lemony Basil Fusilli with Grilled Cherry Tomatoes is light, lemony and earthy. A perfect summertime flavor combination that is both refreshing and filling, but not over-stuffed kind of full. Grilled tomatoes add a nice sweetness and pop of color. This recipe would be delicious topped with grilled chicken or alongside meat entrees, although I think it is great on it’s own.

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Lemony Basil Fusilli with Grilled Cherry Tomatoes

Yield: 3 servings

Ingredients

  • 3 cups dry fusilli pasta
  • 8-10 basil leaves
  • 3 extra basil leaves, finely chopped for garnish
  • 1 3x2 inch chunk of hard parmesan cheese
  • 1/2 c + 1 tbsp olive oil
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • Black pepper to taste
  • 5 cherry tomatoes

Instructions

  1. Preheat grill to 350 degrees. Toss tomatoes in 1 tbsp olive oil, season with sea salt and pepper. set tomatoes on highest rack.
  2. Cook until lightly grilled and bursting. About 10 minutes. Remove carefully.
  3. Combine basil, parmesan, lemon zest, lemon juice and olive oil and sea salt in a blender.
  4. Blend until well combined. Mixture will be slightly chunky.
  5. Cook fusilli according to package directions. Strain. Return pasta to pot.
  6. Pour basil/lemon/parmesan mixture over pasta. Coat well.
  7. Pour pasta onto serving dish, top with grilled tomatoes and chopped basil.
http://freshandfit.org/lemony-basil-fusilli-with-grilled-cherry-tomatoes/

 

Lemony Basil Fusil with cherry tomatoes

Cool Peanut Penne

cool peanut penne recipe

Yesterday on makeyourbestself.com, a self help website I contribute to, I discussed my feelings on carbs and why I believe that even simple carbs can be part of a healthy diet. The key point I stress is balance. You can read the article here. Today’s recipe is another great balanced recipe with ample plant based protein, healthy fat, and of course, carbs. This cool peanut penne would be an awesome dish to bring as a side dish to summer parties and makes a delicious vegan option as well. I used the same peanut sauce as the one featured in my spicy peanut zoodles recipe. If you would prefer to use a zoodle (zucchini noodle) instead of pasta, that recipe is perfect.

 

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Cool Peanut Penne

Yield: 6-8 servings

Serving Size: 1 c

Ingredients

  • 4 c penne pasta, dry
  • 1 c shredded carrots
  • 1 c edamame beans, thawed if frozen
  • 1 tbsp sesame seeds, lightly toasted
  • 1 c cucumber, thinly sliced
  • 1 handful cilantro, chopped
  • For peanut sauce
  • 5 tbsp toasted sesame oil
  • 2 tbsp fresh lime juice
  • 2 tbsp chili paste
  • 4 tbsp peanut butter, I used crunchy

Instructions

  1. Cook pasta according to package.
  2. While pasta cooks, prepare vegetables and toppings.
  3. In a small bowl whisk together ingredients for peanut sauce.
  4. Strain pasta, toss with half of peanut sauce and refrigerate 30 minutes.
  5. Add veggies, and the rest of the peanut sauce and mix well. Chill until serving. Garnish with sesame seeds and cilantro.
http://freshandfit.org/cool-peanut-penne/

Springtime Pea and Parmesan Fettuccine

Pea and Parmesan Fettuccine

Most of the recipes I develop are on the lighter side. Today I am sharing a springtime pea and parmesan fettuccine recipe that is hearty and filling, but not too heavy. The sauce is light and creamy. We are also incorporating fresh herbs and edible flowers whose flavors resemble chive or scallion; perfect for this savory dish, while their color is a vibrant gorgeous purple that will pop on your table. This is a lovely dish fit for spring evenings.

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Springtime Pea and Parmesan Fettuccine

Yield: 6 servings

Ingredients

  • 1 lb fettuccine pasta
  • 4 tbsp olive oil
  • 1 tbsp grass-fed butter
  • 4 basil leaves
  • 1 tbsp chives or allium flowers , minced
  • 1 tbsp garlic, minced
  • 1 c peas
  • 1/2 c Parmesan cheese + 1/4 c for topping.
  • 1/3 c white wine
  • 1/3 c whole milk
  • 1 egg, beaten
  • 1/2 c Parsley, chopped

Instructions

  1. Begin by cooking pasta according to package.
  2. While pasta cooks, melt butter and olive oil over medium heat in a large pan. Add garlic and cook 2 minutes.
  3. Add peas and basil. Cook 3 minutes.
  4. Whisk in white wine and milk. Heat for 5 minutes to cook off alcohol. Turn heat off.
  5. Once pasta is cooked, strain and add to sauce immediately.
  6. Quickly stir in egg to coat pasta. Stir in Parmesan and stir once more.
  7. Serve with extra parmesan cheese, chives/allium and parsley on top.
http://freshandfit.org/springtime-pea-and-parmesan-fettuccine/

P&P fettuccine