Tomato Basil Pasta

Can you just smell that fresh basil??

MmmmMmm!

Every summer when I get a huge bunch of fresh basil from the farmer's market (for $1.00!), I have to make this family-favorite recipe. It was originally called "pink pasta," but I, uh, changed the name. And the recipe.

This is one of those select recipes where I allow myself to use half-and-half (the original actually calls for cream, if you want to use that).

Tomato-Basil Pasta

5 servings

2 14-oz cans diced tomatoes

1/2 cup loosely-packed fresh basil leaves

3 Tbsp butter

1/2 cup half-and-half

1/4 cup fresh grated parmesan cheese (or pecorino romano or combination)

10 oz. whole-wheat pasta (pictured is whole-grain pasta)

Drain one can of diced tomatoes, set aside. Combine the other can (with liquid) with fresh basil leaves and puree (in a blender, food processor, or immersion blender).

Place your nose about an inch away from puree. And. Inhale.

Meanwhile, melt butter in sauce pan over low heat. Add basil/tomato puree & drained tomatoes; cook over medium-high heat until thickens (10 minutes or so). Add half-and-half and cheese. Continue cooking until sauce is fairly thick.

Cook pasta until al dente; drain and toss with olive oil to prevent sticking. Serve by topping pasta with sauce, fresh basil, and more cheese if desired.

Whole Wheat Pasta Salad with Homemade Dressing

I am still living in jacket-weather.

And we're nearing the end of June.

Seriously.

So, to combat the grossness outside, I made something yummy:

The perfect summer pasta salad.

(Take that, yucky-cold-rainy-44-degree-weather!)

And this one's good, trust me. It's not covered in a bunch of globby mayo or sugar-infested dressing.

Simply fresh and lovely.

I slightly adapted the dressing recipe from allrecipes.com.

As for the pasta and veggies, I used whole wheat rotini and whatever vegetables I had in the fridge and added some creamy feta. This could easily be your clean-out-the-produce-drawer go-to recipe! :)

(I didn't exactly measure the veggies...just throw in whatever looks good.)

Makes about 8 servings

Dressing:

1/2 cup olive oil

1/4 cup red wine vinegar

3 cloves fresh garlic, minced

1 tsp dried basil

1 tsp dried oregano

1/4 tsp salt

1/8 tsp black pepper

Salad:

8 oz. whole wheat rotini pasta

1 small cucumber, thinly sliced

1 handful cherry tomatoes, quartered

3-4 carrots, sliced

1 small red onion, thinly sliced

1/4 cup fresh parsley, minced

4 oz. feta cheese, crumbled

Place all dressing ingredients into a closed container and shake to combine (this can be made ahead and refrigerated; I think refrigerating also gives it more flavor).

Cook pasta according to directions, let cool, and mix in prepared veggies & cheese. Pour dressing over salad and toss to coat. Refrigerate for a few hours or overnight before serving.

...I think I can smell summer coming...

Fettuccine Alfredo (Heart Healthy)

Fettuccine Alfredo is one of those ultimate comfort foods...but unfortunately usually packed with fat & calories. This recipe uses lower fat ingredients but still has loads of flavor! Nutmeg is the secret ingredient that perfectly unites all the creamy flavors together. Yum, yum, yum...

I found this in a Better Homes & Gardens magazine. It makes 6 servings.

1 lb spinach fettuccine or linguine (I used whole wheat)
1 Tbsp unsalted butter
2 garlic cloves, minced*
3 Tbsp flour
2 cups fat-free half and half
1/4 tsp each salt, pepper, and ground nutmeg*
1/4 cup grated Parmesan

Cook pasta according to directions. Meanwhile, melt butter in a medium saucepan. Add garlic and cook over low heat for one minute or until fragrant.
Whisk in flour, then slowly whisk in half and half until well combined. Whisk in salt, pepper, and nutmeg, and bring to a boil, whisking frequently (this recipe is a great opportunity to perfect your whisking skills!).
Reduce heat and simmer 5 minutes or until thickened. Remove from heat and stir in cheese until melted.
Drain pasta & return to pot. Add sauce and toss to mix and coat.

*Fresh minced garlic is essential for the best flavor!

*I loved the nutmeg but next time I might cut it down to 1/8 tsp or so. Just adjust according to your taste! This is more of a sweet-tasting alfredo.