Posts tagged pasta
Roasted Butternut Squash, Bacon and Arugula Linguine
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Fast, simple and fresh is the name of the game with this delicious and filling pasta dish. Any recipe that I can make in under 30 minutes and packs a flavor punch is a winner with me! The salty bacon, sweet butternut squash and spicy arugula combine against a background of perfectly cooked linguine. Not having a heavy cream sauce or tomato sauce keeps this dish light and reduces the calories. Using a small amount of bacon adds all the flavor you will need for the pasta!

To get this done in 30 minutes make sure you buy butternut squash that is already diced. You can find it in the produce section of your grocery store by the fresh herbs. This will save you so much time and make this dish a snap! 

One final cooking tip with your pasta, make sure you use a large pot of salted boiling water. Don’t break your pasta in half to fit it in a small pot as this makes for awkward pieces to fit on a fork. Just drop that pasta in and it will cook down into the water!

Enjoy!!

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Roasted Butternut Squash, Bacon and Arugula Linguine

Makes 4 servings

Ingredients

  • 2 cups arugula 
  • 2 tablespoons shallot, diced 
  • 2 cups butternut squash, peeled and cubed
  • 3 slices bacon, cut into bite sized pieces 
  • 1 lb linguine 
  • 1 tablespoon olive oil
  • 8 sage leaves, chopped 
  • 1/2 cup grated Parmesan cheese (optional) 
  • salt and pepper to taste 

 

Instructions

Preheat oven to 425 degrees. Place cubed squash on a baking sheet and drizzle with 1 tablespoon olive oil and a sprinkle of salt and pepper. Roast for 15 minutes until just tender. 

While the squash is cooking, bring a large pot of salted water to a boil and add linguine. Cook pasta for 9-10 minutes and drain. Place in a large serving bowl. 

In a large skillet, cook bacon until almost crispy. Remove half the fat from the pan and add the shallots. Cook until shallots are tender. To the skillet add sage, arugula and roasted squash. Stir and cook over very low heat just until arugula starts to wilt and pour squash mixture over the serving bowl of linguine. Toss to combine and finish with Parmesan cheese if desired. Divide among plates and serve.

Turkey Meatballs with Roasted Tomatoes and Capers

I think a more fitting title for this post might be "what Kathryn eats for dinner on her days off"! Seriously guys this is a staple at my house when I want something yummy in my tummy but don't want to put a ton of effort into my dinner.  When I have a day off I want healthy, fast and tasty meals that get me in and out of the kitchen. It's also a perfect after workout dinner when you need those carbs to recover!

This fast weeknight dinner has minimal ingredients but is absolutely bursting with fresh flavor! Sweet and tangy roasted tomatoes, rich garlic and salty capers make this pasta dish super special. I keep my time even shorter in the kitchen by using some of my turkey meatballs I have frozen or buying some frozen from the grocery. The key to this dinner is to take the time to roast your tomatoes, don't settle for a sodium laden jar of pasta sauce!

Turkey Meatballs with Roasted Tomatoes and Capers
Serves 4

Ingredients
1 box dried linguine
1 pint cherry tomatoes
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 tablespoon fresh thyme leaves
1 tablespoon capers, drained and rinsed
2 cloves garlic, minced
1 tablespoon fresh basil, chopped
12-16 small turkey meatballs, frozen
1/4 cup shredded Parmesan cheese
salt and pepper to taste

Instructions

Preheat oven to 400 degrees. In a bowl, toss together tomatoes, vinegar, oil, thyme, capers, garlic, salt and pepper.  Pour mixture onto a baking sheet being careful to contain tomatoes on one half of the baking sheet. Next place meatballs on empty side of baking sheet. Place meatballs and tomatoes in oven and bake for 15 minuets until tomatoes blister and meatballs are hot. 

While tomatoes and meatballs are baking, salt a large pot of water and place on stove. Boil water and add linguine, cook until soft. Drain pasta and return to pot. Add roasted tomato sauce and meatballs to the pot with pasta. Toss until combined. Serve with a sprinkle of Parmesan cheese. 

   

White Bean Pasta Salad

I was having a massive pasta salad craving this week. I wanted a giant plate of pasta, Italian dressing, olives and loads of mozzarella. Now obviously this might be a great treat but not something to eat for lunch every day! So I set out to create a pasta salad that would satisfy my craving without negating my workouts. And I think this white bean pasta salad does the trick! I still get my pasta fix by using a gluten free option, and I get my Italian flavor from the kalamata olives and the creamy white beans. Add in crunchy green beans and fresh tomatoes and I can't stop eating this filling and flavorful salad. I like to serve it on a bed of fresh spinach to help round it out to a full meal for lunch. If I was making this as a dinner salad, I would also add in grilled chicken to making it a little more filling.

I hope you enjoy! 

White Bean Pasta Salad

Salad
2 cans (15 oz) Great Northern beans, drained
1/2 cup green beans, trimmed and cut into pieces
1/4 cup minced red onion or shallot
1 cup cherry tomatoes, cut in half
1/4 cup pitted kalamata olives, sliced
1 stalk celery, diced very small
1 box pasta of your choice (I suggest quinoa pasta shells but any pasta will work!) 

Dressing
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/3 cup olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 tablespoon fresh parsley, minced
1 teaspoon honey
salt and pepper to taste

Procedure

Cook pasta according to package directions and cool to room temp. Place green beans in a small microwavable bowl and cover with water. Microwave on high for three minutes or until crisp tender. Drain and run under cold water until cool. Combine all salad ingredients in a bowl and set aside.

To make the dressing, combine all ingredients in a small bowl and whisk until the mixture is thick and combined. Pour over salad and toss to combine. 
Store in an airtight container in the refrigerator for up to 5 days. Serve over a bed of fresh spinach.

 

BONUS PICTURE!!! This is what I see every time I take  pictures for the blog! lol! Thumper and Flower love to watch me take pictures!