Zucchini, Walnut + Ricotta Cheese Penne Pasta ~ It’s officially summer. School is out, the kids are home, and that means filling up the days with water-y fun and summer-y activities … so who has time to cook? I try not to turn my oven on as much as possible during these blistery hot days and one can only eat so many salads. One of my go-to summer dishes are pasta meals not only because they can be fairly quick, easy, and healthy, but also because most often they can be served hot or cold. Thus meaning, they can be packed up to bring to our next pool or beach outing for the day. Get your beach bag ready and make this easy pasta meal.
Then, grab your sunscreen and your Zucchini, Walnut + Ricotta Cheese Penne Pasta.
Watch me put together this recipe on KXAN’s Studio 512 with the always lovely hostess with the mostess Amanda Tatom.
Or just eat this in the air conditioned comfort of your kitchen.
Make penne pasta according to directions. Before draining out the water remove one cup of the hot pasta water and set to the side.
Place a large sauté pan over medium high heat and add in olive oil and garlic (or scapes if using). Allow to cook for 30 seconds then add in the zucchini and yellow squash. Sauté for 3-5 minutes or until the outer edges turn slightly golden.
Once golden remove from the heat then drain everything out from the pan onto the pasta. Next add lemon juice and 1/2 cup of the pasta water (add more if desired) followed by the ricotta cheese, walnuts, salt and pepper. Stir together well, top with green onions then serve.
Top 5 Strawberry Recipes ~ I am not afraid to admit that I am a super fan of strawberries and I have been ever since I can remember. I could eat them straight outta the garden or those cute little green pint baskets that you see them in at the markets. Sweet and juicy, and the only fruit that wears it’s heart on its sleeve aka its seeds are on the outside. Pair them up with some fresh mint or basil and something magical happens. These little happy berries can be served anytime of day really –– from snacking to breakfast to even be included on your dinner plate. Here are a few of my favorite ways to devour them up during this season of berry bliss:
Place balsamic vinegar, honey and salt into a medium bowl and whisk together well. Next add in the strawberries and gently stir together and set aside.
Place bread into the toaster and toast until golden, this may have to be done in batches depending on how large of a toaster that you are using. Once golden remove toast and spread each piece with 1-2 Tablespoons of ricotta cheese. Using a slotted spoon, top each toast with a heaping Tablespoon of the honey balsamic strawberries followed by a few pieces of fresh mint then serve.
Make quinoa according to directions and let cool completely. Place quinoa, strawberries, spinach, feta cheese, cilantro, and black pepper into a large bowl and mix together well. Next add 1/2 a cup of the maple tahini dressing and toss together one more time.
Place a tortilla wrap onto a flat surface and add 11/2 cups of the salad mixture and fold up the bottom side and then roll in the left and right to create a pocket. Continue to roll up into a burrito shape. Slice in half and serve with the remaining maple tahini dressing for dipping. Continue the rolling process until all of the wraps are made.
6mediumfresh strawberriesstems removed and cut thinly
1/4teaspoonground black pepper
Cut the hard ends (about 1") off of the asparagus and discard the ends. Place a large pan over medium high heat and add in olive oil and garlic. Next add in the asparagus, fennel, and water to the pan and give a gentle stir. Saute together for 2-4 minutes or until the asparagus becomes bright green and slightly tender. Once tender remove from the heat and sprinkle with salt and pepper. Place the mixture into a serving dish along with all of the juices left over in the pan.
Top the asparagus mixture with the strawberry slices, crumbled feta and almonds. Serve.
Preheat oven to 350 degrees. In a low rise baking dish (about 1-2 inches) add strawberries and basil. Gently stir to blend basil in with the strawberries.
In a medium bowl, add brown sugar and flour and stir well. Next, add cold butter and using a fork smash the butter into the sugar mixture until well blended and crumble begins to form.
Pour sugar mixture over the strawberries and spread out evenly. Place into the oven and cook for 30-40 minutes or until strawberries begin to bubble and crumble looks slightly golden in color. Remove from heat. Serve warm or cold ala carte or with a dollop of ice cream.
1750ml bottle white winesauvignon blanc, pinot grigio or other crisper white favorite
1/4cup fresh basilchopped
1/4 cuptriple sec
Place 2 cups of fresh strawberries into a large serving pitcher along with the fresh basil and muddle together for 1-2 minutes. Next add in triple sec and vodka and continue to muddle for another minute.
Pour white wine over the top and gently stir together. Place pitcher in the refrigerator for 2 hours up to over night before serving. Remove from the refrigerator, add in sparkling water and gently stir.
Pour out into glasses, garnish with a strawberry and serve.
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