I carried Chloe around in a moby wrap and she had so much fun too.
Well we picked up some homemade pasta there. They have dozens of different flavors to choose from. Their stand was one of the busiest ones at the market so we knew it was good. We tried some last year and thought it was really good too.
This time we picked a garlic herb pasta. The pasta is a really pretty rich green color and just LOOKS healthy and fresh. Next time I'll take a picture of it before it's cooked. It's beautiful.
If you don't have pasta like this, this recipe would be just as delicious with plain old pasta.
When I started making dinner I really didn't have a plan, but it all came together and tasted even better!
We had some blackened tilapia with this and it so fresh, healthy, and delicious.
Serves 2
Ingredients:
1/4 lb. garlic herb pasta, cooked--(reserve 1/2 c. pasta water)
1 tsp. vegetable oil
1 Tbsp. I Can't Believe It's Not Butter (or regular butter)
6 green onions, chopped
3 cloves garlic, minced
1/2 c. white wine (or chicken stock)
1 lemon, juice of
1/2 tsp. black pepper
1/4 tsp. kosher salt
1 tsp. vegeta
2 c. broccoli
2 tsp. vegetable oil
1/2 tsp. crushed red pepper flakes
1/4 tsp. black pepper
1/4 tsp. kosher salt
Directions:
1. Cook pasta in salted water according to the package directions, reserve 1/2 c. of pasta water.
2. Preheat oven to 450. Toss broccoli, oil, red pepper flakes, black pepper, salt and mix well. Bake for 20 minutes.
3. In a large saucepan, heat oil and butter on medium-high heat. Add green onions. Saute 5 minutes. Add garlic and saute another 3 minutes. Make sure not to burn the garlic.
4. Add the juice of one lemon, wine, reserved pasta water, black pepper, salt, and vegeta. Bring to a boil then reduce to simmer. Reduce by half, about 10 minutes.
5. Add roasted broccoli and cooked pasta, combine well and serve immediately.
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