Posts Tagged ‘pasta’



When I have meatballs with spaghetti, I am transported to being eight years old watching Lady and the Tramp. The moment when Tramp pushes a meatball with his nose to Lady at the end “Bella Notte” is imprinted in every Disney viewers’ minds, making Italian food – and particularly spaghetti – the emblem of romance, with the last meatball at its heart-stopping core.

I am not entirely sure, however, why meatballs are often associated with the other type of heart-stopping, too: cholesterol heaven. They’re not too bad for you, and this turkey spinach version is particularly heart-healthy. I followed Bon Appetit’s recipe for Turkey spinach meatballs because I loved the idea of getting some of my greens in one meal with my pasta. What I was additionally excited about was the volume: this made almost twice the number of meatballs I usually get from the regular non-spinach variety, so if you’re a glutton like me, this is the way to go.



Butternut squash pasta

Posted: September 29, 2014 in pasta, Vegetarian
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IMG_3041 There are a  few websites that will tell you that this recipe is a healthy substitute for mac and cheese, but I’m not going to lie to you. It’s not. For something to call itself a substitute it must make you forget that you’re not eating macaroni and cheese, or for someone to walk in, take a bite and say, “Damn, this is amazing mac and cheese.” While butternut squash is yellow the way fake mac n cheese is, and that yellow stuff is sitting on pasta like ol’ Auntie Annie’s, nothing short of a little bit of stupidity will confuse one for the other. But it’s delicious all the same.

I like this recipe because I can cook it on the stovetop, while I’m on my iphone, participating in a formal conference call from my home (yay, home office!), and have a fancy lunch waiting for me at the end of my meeting. With the new trends around professional standing desk, I can also fool myself into believing that since I’m working (on a conference call), while standing over my stove, I’m practically burning calories while strengthening my calves a la standing desk, er stove, all in time for lunch.

Yummy and you’re welcome.


one box of pre cut butternut squash (1.5 lbs)
one cup of chicken stock (or vegetable stock if you please)
dash of salt
one tsp. curry powder
1/2 tsp nutmeg
one medium sized chopped onion
1/2 lb of mini farfalle (or shelled pasta, whichever pasta has enough texture to hold the butternut sauce nicely)
shredded parmesan to ice the top

Saute the onion in tablespoon of oil for five minutes, then add the rest of the ingredients. Cover until medium-low heat for 15 minutes. Stir in cooked farfalle. Serve hot, with the parmesan cheese melting gooey-ly on top!

eggplant rigatoni

Posted: September 26, 2014 in Italian, pasta, Vegetarian
Tags: , , , ,

Let’s face it: I’ve been lazy. While the cooking continued at a nice, creative pace, the writing stopped, and I ran to eat dinner before I had a chance to snap a photo for the blog (hence this sad excuse for a blog post sans photo). I had to post, though, because I didn’t get this from an online recipe and I was afraid I’d forget the recipe in a month when I wanted the same nutty Italian taste. So here it is. While I don’t have photo to show as proof, take my word for it: it was awesome.

eggplant rigatoni

– 1 large eggplant
– one medium yellow onion
– one red bell pepper
– one 14.5 oz can of tomato sauce
-half cup of ricotta cheese
– one cup toasted walnuts
– half box of small pasta shells
-three cloves of garlic

servings: four generous servings, six moderate servings

– Roast the eggplant, onion, and bell pepper in an oven for 30 minutes at 450 degrees. In the mean time, cook pasta according to package instructions and toast the walnuts.

– When the roasted vegetables are done, toss them in the blender with the walnuts for until pureed smooth.

– In a pan, heat garlic in a bit of oil until lightly yellow, then add the pureed vegetables and can of tomato sauce. Stir until combined, then add the ricotta cheese, and finally the shells.

– Serve hot!

I am one of those people who is always “catching a chill.” When I feel the first breeze tickle my neck around October, it fills me with so much ineffable sadness, as I see a whole winter of miserable cold ahead of me. I used to pooh-pooh well-known brands,  and it took me 13 winters in the States (in Vermont and in Michigan no less!) to realize that sometimes, particularly where the cold is concerned, those brands are worth the extra money to stay warmer than the average penguin. I bit the bullet, purchased my first L.L. Bean coat and haven’t turned back to sigh at the receipt since. This past winter, my sister bought the luxurious king-sized down alternative comforter off our wedding registry, and this morning, I could almost hear my left side sing from not being exposed to our chilly apartment. (Landlords have unreasonably set October 31 as the arbitrary date when it makes sense to turn on the heat, I think).  I actually went up to Jimmy, smiling, and said, “I am just so happy. It’s cold out and I woke up warm.” People talk about the metaphorical warmth of a happy home, but at this moment, I’m just as happy to have the physical one, too. Winter is comin’ and I’m ready.


I adapted this recipe and played around with it based off of what was in my kitchen to create my recipe below.

200 grams of linguine, cooked to the package instructions
2 zuchini
1 chopped onion
3 cloves of chopped garlic
2 cups sliced mushrooms
1 chicken or vegetable bouillon cube
1/3 cup mozzarella cheese
1/4 cup of ricotta cheese
2 cups baby kale (spinach would probably work, too)
fresh pepper

1. saute the onion and garlic for five minutes. Add the chopped zuchinni and mushrooms and cook covered for five minutes. Add the bouillon cube and stir. Add the kale and stir. Add the mozarella cheese and cover for two minutes to melt it. Stir in the cooked pasta along with the ricotta cheese. Serve with fresh pepper.